Eggplant Lasagna or Mellazani

Eggplant Lasagna Roman Style or Mellanzani Ala Romano
Elena Mantini taught me how to cook this in Rome when I was only 12 years old. This is a superb dish and always amazing to guest who especially have never had eggplant. It has the “WOW factor”. I prefer it to regular Lasagna. This dish, however, resembles lasagna in the eating without all the carbohydrates. Sometimes something called “Eggplant Parmigiano” is served in the United States that is cut thick, undercooked, tough, bitter and unappealing. Do not confuse that with this. This is very delicate. Mellanzani is like very tender lasagna. Five cheeses and Elena’s sauce (see recipe sauce_elenas_spagetti.doc) make this recipe very simply one of the very best. The alternative way of preparing the eggplant is the traditional Roman way and is a bit more work but uses a bit more oil.
Preheat oven to 375 F.

5 medium young egg plants, sliced very thin (1/16th of an inch) 

1 pound grated mozzarella cheese
16 ounces ricotta cheese
1/2 cup grated Romano cheese
1/2 cup grated Reggiano Parmigiano cheese
1/2 cup grated Asiago cheese
Resplendid freshest unfiltered cold pressed extra virgin olive oil
1/2 cup seasoned Italian bread crumbs made with olive oil, garlic and stale
Italian Bread or omit. Do not use store bought.
4~5 cups of Elena’s Sugo de Pomodori e Guanciale - Red Tomato Sauce (Elena
Rich Spicy Marinara Sauce) (substitute Marinara Sauce if making a vegan dish.)

Use the most firm young eggplants you can find. The younger eggplants have fewer seeds and are less bitter. Cut off the top stem section of the eggplants and, optionally, peel them to make a more tender lasagna. The eggplant is cooked twice: First, it the oven by itself, and secondly as a casserole, hence, there is no reason to peel off the skin. Cut the egg plants into thin even slices about 1⁄4 to 1/16th inch thick. Lay the slices out flat, not overlapping, on parchment paper with or without cooking sheet pans, without overlapping. Place in hot oven (375 F) to cook and drive off the moisture. After 10-15 minutes or so, turn the slices over. Salt would help draw out moisture from the eggplant but it is not recommended as the cheese is also salty. When the eggplant is ready, it will be limp and almost completely dry. Some slices may be slightly brownish as shown. This is fine.

When cutting the parchment paper, make them the size of the pan. Excessive paper could smoke a bit.
In a large steep wall glass or ceramic oven proof dish, assemble, as in the case of lasagna, layers of ingredients. Add a layer of sauce to the bottom of the dish, followed by eggplant, followed by dollops of ricotta, sprinklings of mozzarella cheese, and some of the other cheeses. The repeat, sauce, eggplant, etc. The last layer ends sauce, bread crumbs, Romano and Parmigiano cheese and a slight drizzle of olive oil.
“E una cosa fantastico” – a fantastic thing!
I have found out recently that I can pre-cook the eggplant in much greater quantities by using the BBQ gas grill and at slightly high temperatures. In this case, I handle the eggplant with long thongs.
Winter egg plant is usually available in larger pieces but is abundant with seed and a little bitter. Japanese eggplant work fine but buy plenty of them.
Alternative Preparation Ingredient
Olive oil
Salt
8 eggs, beaten
2~3 cups all purpose flour Plenty of paper towels

Alternative Way of Preparing Eggplant Slices
Peel and slice as above. Salt one side of all the eggplant slices, place salted side on paper towels to draw off bitter fluids for ten minutes. Salt other side; turn over slices and a place salt side down on new stack of dry paper towels for another 15 minutes. Wash eggplant in plenty of cold water to leach off excess salt, and pat dry. Allow to dry out on paper towels for twenty minutes. Meanwhile, preheat a Teflon coated grill until 400F. Beat 8 eggs until creamy yellow. Place in bowl for dipping. Get out a plate or shallow bowl and put two cups of all purpose flour. Dredge eggplant slices in flour, knock off excess flour. Dip slices in beaten eggs, shake off excess then cook each slices of eggplant on lightly oil grill until golden brown on each side. Drain on paper towels. Continue until All slice done.

 

Stir-Fried Tong Ho ( Chrysanthemum greens)

Tong ho is Cantonese. Although not found very much in America, it is chock full of nourishment.

This dish is slightly bitter, but the other spice counter the bitter.

Chrysanthemum greens

Oil for stir fry

Garlic

Anchovies

Oyster Sauce

Soy Sauce

Hosin sauce

Roast Pork Stew with Garden Vegetables

 This recipe is to rescue beef stew which always seemed to be stringy, when made with beef. First rub the Boston butt, Then marry the cuts of the pork, with greats vegetables and a roux turned into a rich gravy.

Red potatoes
Celery, cut fine

Carrots, cut into 1/2” pieces

Large Onion cut to  quarters

2 cloves of Garlic

Ginger, 1/2 small thumb

Tomatoes

Port

1qt chicken stock

Rosemary

Thyme

Sage

1 tsp. Dry mustard

Chicken powder, low salt

1 1/2 tsp. White pepper

1/2 tsp sugar

2 tbls. Flour

Cream

Kitchen Boquet

1tbs. Concentrated tomato paste

1 tsp. Worcestershire Sauce

32 oz beef broth.

Roast the pork in your favorite spices. Don’t forget salt and pepper.

Make an mixture of butter a flour, called a roux. Add white pepper, and cream, Kitchen Boquet, concentrated tomatoe paste, mustard, and Worcestershire Sauce. Cook in chicken stock along with port.

In a separate pot, cook vegetable wt beef broth until tender. Season with garlic, ginger, sage, rosemary, thyme, and a little sugar.

 Combine meat, roux, and vegetables.

Lua’s Air Fryer Roast Pork Butt ( know as Char Sui in Cantonese)

 

You’ll need to marinate the meat for four hours and to bring the temperature of the roast to room temp before cooking. 24 hours is too long. Tenderize with multiple needle straps in to each steak. Place steaks and marinate in a gallon plastic ziplock bag. Work the meat until each piece of meat is thoroughly coated. Remove all the air. Marinate in refrigerator four four hours. You can find this master chefs YouTube video on this recipe here.

1 1/2 lb. pork butt cut into steaks, 3/4 “ thick

1 tbl.  Shouxing wine

1 tbl. Sweet Red Bean Paste

1 tbl. Red fermented bean curd

2 tsp. Garlic salt ( not too much)

2 tsp. Sugar ( needs to be sweet)

1/2 tsp. White pepper

1/2 tsp. Chinese five spice ( or to taste)

1 tel. Honey

Or, if you don’t want to go through the hassle of making the sauce I have used this sauce:

Mexican Street Corn (Elote) Love & Lemons

 

• Mayonnaise – It creates a creamy coating for the corn and helps the other fixings stick. I love the flavor of 100% mayo on elote, but if you prefer, you can sub Mexican crema or sour cream for some or all of it.
• Fresh lime juice and zest – For brightness.
• Chili powder or ancho chile powder – It adds smoky flavor and a little heat.
• Cotija cheese – For salty flavor and tang. If you have trouble finding Cotija cheese at the grocery store, a little crumbled feta cheese will work instead. It won’t taste exactly the same, but it will still be delicious!
• Fresh cilantro – For a fresh, aromatic finishing touch. Fine minced.
• And sea salt – To taste! Because mayo and Cotija cheese are both salty already, you may not need it. I recommend taking a bite of your elote before you sprinkle on more salt.

Chinese Salt-Bake Prawns aka Salt&Pepper Shrimp

Chinese salt-baked prawns are known for their crispy texture and flavorful taste. The key to achieving the crispiness lies in the salt-baking method and a few specific cooking techniques. Here's a general guide on how to make Chinese salt-baked prawns crispy:

Ingredients:

• Large prawns (shell-on)
• Coarse sea salt (aka kosher salt)
• Cornstarch or potato starch ( I recommend potato starch)
• Egg whites
• Seasonings (garlic, ginger, green onions ( aka scallions), etc.)
• Optionally, thin cuts of jalapeños
• Peanut oil for frying

Instructions:

1. Clean and prepare the prawns:

   • Rinse the prawns thoroughly and pat them dry with paper towels.
   • If you prefer, you can make a shallow cut along the back of each prawn to devein them. You may want to do this with surgeon’s scissors.

2. Coat with cornstarch or potato starch:

   • Lightly coat the prawns with cornstarch or potato starch. This helps create a crispy outer layer when frying.

3. Whisk egg whites:

   • In a bowl, whisk egg whites until they become frothy. Dip each prawn into the egg whites, ensuring they are well-coated.

4. Coat with salt:

   • Roll each prawn in a generous amount of coarse sea salt, ensuring an even coating. The salt forms a crust during baking, adding to the crispy texture.

5. Preheat the oven:

   • Preheat your oven to a high temperature (around 400°F or 200°C).

6. Bake the prawns:

   • Place the salt-coated prawns on a baking sheet or in a baking dish. Bake them in the preheated oven for a short time, usually around 10-15 minutes. The high temperature helps the salt crust form quickly. Higher altitudes require more time.

7. Fry for extra crispiness (optional):

   • For an extra crispy texture, you can deep-fry the prawns in hot peanut oil for a brief period after baking. This step is optional, as baking alone can produce a sufficiently crispy result.

8. Sauté aromatics (optional):

   • In a separate pan or wok, sauté garlic, ginger, green onions, or any other preferred aromatics. Once fragrant, add the baked or fried prawns and toss them to coat in the aromatic mixture.

9. Serve immediately:

   • Plate the crispy salt-baked prawns and serve them immediately while they are hot and crispy.

Note: Adjust the cooking times based on the size of the prawns. Do not overcook.

 

Cantonese Noodles

 

Cantonese noodles are a popular Chinese dish known for their delicious flavors and varied ingredients. One common Cantonese noodle dish is "Cantonese Chow Mein."

Cantonese Chow Mein

Ingredients:

For the Noodles:

• 250g ( 1/2 lb) Cantonese-style egg noodles (fresh or dried)
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• Water for boiling

For the Stir-Fry:

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 cup thinly sliced chicken, beef, or pork (or a combination)
• 1 cup julienned carrots
• 1 cup sliced mushrooms
• 1 cup sliced bell peppers (different colors for visual appeal)
• 1 cup bean sprouts*
• 4 green onions, chopped

For the Sauce:

• 3 tablespoons oyster sauce
• 2 tablespoons dark soy sauce or mushroom soy
• 1 tablespoon cornstarch mixed with 3 tablespoons water (cornstarch slurry)f
• 2 teaspoons Marin
• 1 teaspoon hoisin sauce
• Optionally, hot sauce**
• 
  

Instructions:

1. Prepare the Noodles:

   • If using dried noodles, cook them according to the package instructions. If using fresh noodles, blanch them in boiling water for 1-2 minutes until al dente. Drain and toss with 1 tablespoon of vegetable oil and salt.

2. Prepare the Sauce:

   • In a small bowl, mix the oyster sauce and soy sauce. In another small bowl, create the cornstarch slurry by mixing cornstarch with water.

3. Stir-Fry:

   • Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and stir-fry for about 30 seconds.

   • Add your choice of protein (chicken, beef, or pork) and cook until it's no longer pink.

   • Add julienned carrots, sliced mushrooms, and bell peppers. Stir-fry for 2-3 minutes until the vegetables are slightly tender.

   • Push the ingredients to the side of the wok, creating a well in the center. Pour the sauce into the well and bring it to a quick boil.

   • Add the cooked noodles to the sauce and toss everything together. Add the bean sprouts and chopped green onions, continuing to toss until everything is well combined and heated through.

4. Serve:

   • Plate the Cantonese chow mein and serve hot. You can garnish with additional green onions if desired.

Feel free to customize the ingredients based on your preferences and dietary restrictions. Cantonese noodles are versatile, and you can experiment with different proteins and vegetables to suit your taste.

* bean sprout are prone to the introduction of bacteria. I slice  jicama radish also known as the Mexican turnip.

** Try Sichuan sauce or black bean with chilies.