A sweet and spicy honey-and-chile glazed grilled chicken dish, this one is so simple, yet delicious.
The first step in making this dish is to prepare a New Mexico red chile sauce. This is a basic chile sauce that may be used in many New Mexican dishes – over enchiladas, in posole, on eggs, in burritos, over beans.
Addition of honey makes a rich glaze that, when combined with the heat of the chile and a bit of salt from broth, makes a sauce that kicks up your typical barbequed chicken.
I make this at home, on my patio, and at camp, as it requires few ingredients and is portable, especially if you make the red chile in advance.
I like to serve this with “green” (cilantro-based) or other rice and a salad with a creamy dressing – Ranch or Green Goddess. Perfect for all seasons!
Spicy, creamy, rich and vegetarian, this miso braised eggplant dish is not your average eggplant dinner. What I love about this one is it is really hard to mess up! While there are steps involved, this recipe is not difficult and is perfect for a weeknight dinner or really, any occasion.
I know that many people just do not care for eggplant because of its earthy, slightly bitter flavor and because it can be spongy if not cooked thoroughly.
My son absolutely hates it, even after many rounds of yummy eggplant parmesan!
Having found this recipe in Bon Appetit recently, I had to beg to differ yet again, and this time, he actually ate it – all of it! I altered the toppings just a tad, with the addition of coconut.
For those who don’t like eggplant for the above reasons, this recipe solves for both, ensuring the eggplant is richly flavored and also very tender, while also delivering the vegetable “main dish” heartiness that eggplant lends.
But if you STILL have doubts and don’t like eggplant, you may substitute zucchini. Zucchini doesn’t taste quite as “umami” in this recipe, but it will require a little less oil. I’ve made both versions and they are both good!
A final note: I love to change up the noodles used in this recipe – my favorites being homemade linguini or whole wheat spaghetti. I used homemade linguini in the featured photo, and it was outstanding!
A spicy, hearty and rich vegetarian dish adapted from Bon Appetit. This recipe adds coconut for a nutty topping and is delicious with a variety of noodles from homemade linguini to whole wheat spaghetti noodles.
1one inch piecefresh gingerminced
1medium eggplantsliced 3/4 inch thick, skin intact
5 garlic clovesminced
3 tbsp Gochujangmay substitute red curry paste
6tbspolive oilextra virgin
2tbspfresh coconut shavings
Mix gochujang, miso, and 1½ cups warm water in a small bowl until blended. Set aside.
Boil pasta in salted water on high until al dente. Drain.
Heat 3 tbsp. oil in a large skillet over medium-high (I do not recommend cast iron for this, as eggplant will stick heavily).
Add eggplant and sear, drizzling with another 1 to 2 tbsp. oil.
Season eggplant lightly with salt and cook, undisturbed, until golden brown for several minutes.
Turn eggplant over and continue to cook until most of the eggplant are golden and becoming tender, about 5 minutes. Transfer to a plate.
In same pan, reduce heat to medium and add remaining 1 tbsp. oil, garlic, and ginger to skillet, stirring often until fragrant, about 1 minute.
Add tomato paste, stir, and cook until slightly darkened, about 1 minute.
Stir in gochujang mixture, combining well, and return eggplant to skillet.
Cook, stirring occasionally, until eggplant is very tender, about 6 minutes.
To gochujang mixture add noodles and butter, seasoning with salt as needed.
Cook until sauce is thickened, about 2 minutes. Remove to plate or individual bowls.
Scatter noodles with scallions, coconut, and peanuts.