My husband and I are part of a Meat CSA (same concept as a produce CSA, but instead of shares of fresh produce, we receive shares of local, fresh meat).
Anyhow, we’re considered “founding” members and my butchering skills have grown exponentially in the past year or two. At this point, I want to step up my game (I must confess, watching the MasterChef episode when they get rabbit was highly motivational–we get rabbit A LOT).
I’ve been watching a considerable amount of butchering videos on YouTube, and this one is by far the best one that I’ve seen for chickens:
I ate eggplant for the very first time last night and I LOVED it. Might be a new favorite vegetable.
To my unexpected surprise, eggplant is not purple on the inside. It’s white-ish, light green. I was completely taken aback, and just a tiny bit disappointed.
Even though I discovered it was not purple throughout, it still turned out quite delicious.
Slice the eggplant into about 1/4 inch slices. Dredge in flour. Put in beaten eggs (egg wash). Put in breadcrumbs (I generally mix breadcrumbs, panko, and a bit of flour, but just breadcrumbs is fine).
Fry on stovetop with peanut or canola oil. Top with marinara sauce, fresh basil, and mozzarella cheese. Melt cheese.
We make our own marinara sauce, and at some point I’ll put that recipe up here. Generally, I make a whole batch of it and freeze it. Then when I’m going to use it, I defrost it, cook some ground sausage and mix them together to make a meat sauce. We used this meat sauce with our eggplant last night and it worked wonderfully.
I ate a few bites of fried eggplant, no sauce, etc., and honestly… it tasted like super delicious waffles to me. Don’t know why, and not complaining. 🙂
I made a really great sauce last night out of my trusty 60 minute gourmet New York Times cookbook. I adjusted some ingredients, as usual, but it was excellent.
Sautée pork chops in 2 tablespoons of peanut oil. Remove chops. Let rest. Drain most, but not all oil. Sautée 1/2 cup of diced onion (I did a 1/2 cup of shallots, garlic, and onion). Add 6 tblspns of dry white wine, 1 tblspn of red wine vinegar. Whisk little brown bits off. Cook 5 min. Add tblspn of cornstarch and tsp of white wine. Stir until cornstarch gone. Pour into sauce pan. Stir in tblspn of Dijon mustard and any juices from resting chops. Serve sauce over chops and bring to table for extra goodness.
We have leftovers tonight and I’m really excited for them. Yummy!