Diva on Fire! November 28, 2018.
Sauteed Mushrooms, Onions, and Artichokes
loosely adapted from https://www.afamilyfeast.com/sauteed-mushrooms-with-bourbon/
loosely adapted from https://www.afamilyfeast.com/sauteed-mushrooms-with-bourbon/
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 pint button or crimini mushrooms, cleaned and left whole or cut in half if large
- half a bag of frozen pearl onions, thawed and patted dry with a paper towel
- one bag of frozen artichoke hearts, thawed and patted dry with a paper towel
- ¼ teaspoon garlic powder
- Few grinds black pepper
- 1/8 cup bourbon
- Salt to taste
- In a large skillet, heat butter and olive oil until very hot.
- Add in veggies and sauté over medium high heat for 10-15 minutes until browned. If vegetables are small, less time will be needed.
- Add garlic and pepper and toss.
- Remove pan from heat and add bourbon. This step is necessary so the bourbon does not flame up while you are pouring over heat. Always add the bourbon off of the heat.
- Quickly return pan to heat and allow to flame up by gently tilting pan over flame. If you are using an electric stove, you may need to light the pan with a match or just cook until alcohol has evaporated.
- Sauté a few seconds until flames subside.
- Remove from heat and add salt to taste and serve.
Fire-Roasted Babaganoush
Ingredients
2 large eggplants
1 lemon, juiced
2/3 cup tahini (sesame seed paste, available in the international aisle at the supermarket)
1/2 cup minced fresh parsley leaves
Kosher salt and freshly ground black pepper
Pita chips, for dipping
Directions
Ingredients
2 large eggplants
1 lemon, juiced
2/3 cup tahini (sesame seed paste, available in the international aisle at the supermarket)
1/2 cup minced fresh parsley leaves
Kosher salt and freshly ground black pepper
Pita chips, for dipping
Directions
- There are 2 ways to cook the eggplants. The first way, on the stovetop, is my favorite because it yields a much smokier-flavored babaganoush.
- For the stovetop method: Turn 2 burners up full-throttle. Place 1 eggplant on each burner and, using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 15 minutes. Don't worry if the eggplant deflates a little. Remove from the burner and place on a plate to cool.
- For the oven method: Preheat the oven to 450 degrees F. Prick the eggplants all over with a fork (this keeps the eggplant from exploding in the oven, so don't skip this step). Place on a baking sheet and roast until softened, about 20 minutes. Remove from the oven and allow to cool.
- Regardless of the cooking method you choose, once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Discard the skin. Move the flesh onto your chopping board, slice off the stem and discard. Using your knife, mince the flesh until almost smooth. Scoop into a bowl.
- Add the lemon juice, tahini, parsley, and a little salt and pepper. Whisk together and taste for seasoning. Feel free to add more lemon juice, more salt and pepper... it will vary depending on the size of your eggplant, and how you like your 'ganoush! Serve with pita chips.
Alabama Fire Crackers
Ingredients
16 oz. package of saltine crackers
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
4 Tbsp. (about 2 packages) ranch dressing mix
3 Tbsp. red pepper flakes
2 cups olive oil
Instructions
1. Using a large gallon Ziploc bag, pour in the olive oil, seasonings, and spices. Close the bag and knead to thoroughly mix the ingredients together.
2. Place all 4 sleeves of crackers in the bag, re-seal, and gently turn the bag over several times to coat the crackers with the spice mixture. The more times you do, this the better the coating.
3. Let the bag sit overnight.
4. Remove crackers and lay out on a baking sheet. Bake at 250°F for about 15 minutes.
Ingredients
16 oz. package of saltine crackers
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
4 Tbsp. (about 2 packages) ranch dressing mix
3 Tbsp. red pepper flakes
2 cups olive oil
Instructions
1. Using a large gallon Ziploc bag, pour in the olive oil, seasonings, and spices. Close the bag and knead to thoroughly mix the ingredients together.
2. Place all 4 sleeves of crackers in the bag, re-seal, and gently turn the bag over several times to coat the crackers with the spice mixture. The more times you do, this the better the coating.
3. Let the bag sit overnight.
4. Remove crackers and lay out on a baking sheet. Bake at 250°F for about 15 minutes.