VEGETABLE SIDE DISH IDEAS - ALTERNATIVES TO THE NORM

Fried Eggplant

SERVES 4 – 6

After years of appearing on American dinner tables mostly as an ethnic specialty (as eggplant parmigiana, say, or maybe in a Szechuan-style stir-fry), eggplant has arrived as a mainstream food.

1 cup flour
1 1⁄4 cups white wine
Salt and freshly ground black pepper
2 medium eggplants, thinly sliced into rounds
Vegetable oil
1 lemon, cut into wedges

1. Place flour in a shallow bowl. Whisk wine into flour, beating until batter is smooth and the consistency of thin pancake batter, then season to taste with salt and pepper.

2. Preheat oven to 200°. Salt or freeze eggplant slices to lessen bitterness and remove excess moisture. Pour oil into a heavy skillet to a depth of 2". Heat oil to 375° or until it sizzles when you drop in a little batter. (If oil isn't hot enough, eggplant will absorb too much of it.)

3. Dip eggplant slices in batter, then drop into oil—as many at a time as you can without crowding the pan. Fry until golden, cooking on both sides, then drain on paper towels. Keep fried slices warm in oven.

4. When all eggplant slices are cooked, season to taste with salt and pepper, and serve with a squeeze of fresh lemon.

This article was first published in Saveur in Issue #2

Charcoal-Grilled Corn on the Cob with Mayonnaise, Cheese, and Chile

SERVES 6

This smoky, chewy corn can also be slathered with sour cream thinned with a little bit of cream instead of mayonnaise.

6 ears fresh sweet corn in the husk
3 tbsp. butter, melted
1/2 cup mayonnaise
1/3 cup queso añejo (aged cows'-milk cheese), finely crumbled
1 tbsp. powdered árbol chile
1. Put unpeeled corn in a large, deep bowl, cover with cold water, and weight with a plate to submerge. Soak corn for 30 minutes, then drain. Meanwhile, preheat a grill and adjust grill rack to 5'' above heat.

2. Grill unpeeled corn over medium-hot heat, turning frequently, until outer leaves are blackened, 15-20 minutes. Remove from heat and when cool enough to handle, peel off husks and remove silk.

3. Brush peeled corn with butter, return to grill, and cook, turning frequently, until browned all over, about 10 minutes. Spread each ear with some mayonnaise, roll in cheese, and sprinkle with powdered chile.

This article was first published in Saveur in Issue #36

Sauteed Brussels Sprouts with Pecans

This recipe comes from the Bear Cafe in Bearsville, New York.

                                                               Photo: André Baranowski

1⁄4 cup shelled pecans
Salt
1 1⁄2 lbs. brussels sprouts, trimmed
4 tbsp. butter
1 tbsp. olive oil
1 small yellow onion, peeled and chopped
2 cloves garlic, peeled and chopped
Freshly ground black pepper

1. Preheat oven to 400°. Spread pecans out on a small baking sheet and toast in oven until fragrant and deep brown, about 8 minutes. Meanwhile, bring a medium pot of water to a boil over high heat. Add 2 generous pinches salt, then add brussels sprouts and boil until just soft when pierced with the tip of a sharp knife, 3–5 minutes. Drain and set aside until cool enough to handle. Cut brussels sprouts in half lengthwise and set aside.

2. Heat butter and oil together in a large heavy-bottomed skillet over medium-high heat. Add onions and sauté, stirring often, until golden, about 5 minutes. Add garlic and brussels sprouts and sauté, stirring often, until brussels sprouts are golden brown in spots, about 5 minutes. Stir in pecans. Season to taste with salt and pepper.

SERVES 6

This article was first published in Saveur in Issue #62

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc