Yield: 6-8 servings
Fried Eggplant
Ingredients
1 ea. Japanese eggplant
1 cup AP Flour
4ea eggs (whole)
2 cup breadcrumbs
1 tsp paprika
AN salt and pepper
AN oil for frying (canola or grapeseed preferable)
To prepare
- Season breadcrumbs with salt and pepper and paprika. Repeat the same separately with the flour and the whisked eggs.
- Slice the eggplant in ¼ inch thick slices, proceed with 3 stage breading (in order: flour, egg, breadcrumbs).
- Preheat oil in frying skillet to 350F, fry eggplant slices until golden brown (3 minutes max), place on paper towel to drain. Season with salt and pepper.
- Top with Asian green salad and crumbled country ham, serve and enjoy.
Asian radish and greens “salad” with Kimchi Vinaigrette
Ingredients
½ lb. Asian greens of your choice (bok choi/pak choi)
1-2 ea. Asian radish (daikon and nero tondo [black] radish)
¼ cup Kimchi with liquid (not drained)
¾ cup olive oil
1 bunch herbs of your choice
AN salt and pepper
To prepare
- Take kimchi and drain liquid (RESERVE THE LIQUID!) Chop the kimchi very fine, place in mixing bowl along with reserved liquid, whisk and combine with olive oil, season with salt and pepper to desired taste.
- Julienne or chiffonade leaves and stems of Asian greens and herbs, and place in separate mixing bowl.
- Thin slice and julienne the Asian radish, add to the bowl with the greens, and toss with the vinaigrette, again season with salt and pepper, cover and marinate at least 15 minutes.
Pine street country ham
Ingredients
¼ lb. Country ham (thinly sliced)
To prepare
- Preheat oven to 350F. Place country ham on cookie sheet and place in oven, back until just passed golden brown, should be hard to the touch (approximately 15 minutes-but check every 5 minutes) Remove, let cool, and crumble, reserve.
