u/Active_Geologist2600

Ingredients

• 1 large eggplant
• 1 plum tomato, diced
• 1 ½ teaspoons red wine vinegar
• ½ teaspoon kosher salt, more to taste
• ½ teaspoon chopped fresh oregano
• 2 garlic cloves, finely chopped
• 3 tablespoons extra virgin olive oil
• 3 tablespoons chopped parsley
• Black pepper, to taste

Cook

1. Step 1 Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
2. Step 2 When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed.

Made the bacon. In new pan with lots of butter, kinda slowly grilled the combo of Sharp Cheddar, Fontina, and the bacon. On sourdough. Delicious.

I'm a long time NYT cooking user, I don't know how to do much. say 10 things. and I do them over and over. 😄 So here's the scampi items needed

Shrimp

• 2 tablespoons butter
• 2 tablespoons EVOO
• 4 garlic cloves, minced or crushed
• ½ cup dry white wine or chicken broth
• sea salt to taste
• ⅛ teaspoon crushed red pepper flakes
• ground black pepper
• 1 pounds large or extra-large shrimp, shelled - try to get 8-12 per lb.
• ⅓ cup chopped parsley
• Freshly squeezed juice of half a lemon

1. melt butter with EVOO. Add garlic and sauté about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 3-4 minutes.
2. Add shrimp and sauté until they just turn pink, 3-4 minutes. Stir in the parsley and lemon juice and serve..

Mushrooms

• take out stems, med-hot pan toss in mushrooms coated with EVOO and slat with sea salt say 1/2 tsp. - they'll sweat and brown on one side then shake pan and topple over round and round.

Rice

• 1 cup north Carolina rice
• 2 cups chicken stock
• big hand full of thin egg noodles
• 3 TBS butter

1. melt butter
2. toss in big handful of fine egg noodles. brown them
3. add rice coat with butter stir about 2-3-4 minutes
4. add stock
5. bring to boil 2-3 minutes while stirring
6. reduce light to "2"
7. set timer for 12 check at 8 and 10

Beautiful piece of swordfish sautéed with EVOO.

Pesto - of course toasted pine nuts, garlic (plenty), basil, and parmigiana.

Rice Pilaf, 1 cup Carolina rice, 2 cups chicken stock, big handful of egg noodles (toasted).

Delicious.

Beautiful piece of swordfish sautéed with EVOO.

Pesto - of course toasted pine nuts, garlic (plenty), basil, and parmigiana.

Rice Pilaf, 1 cup Carolina rice, 2 cups chicken stock, big handful of egg noodles (toasted).

Delicious.

Delicious. Lots of lime juice is very good. Great avocado cubed and diced red onion, add plenty of cilantro.