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Sunday, January 31, 2010

Production Eats - No.15

Worked on a couple of shows this past week. The sitcom How I Met Your Mother and NCIS: LA. The first one wa s a relatively a short day, no meal for that one aside from a little breakfast. For NCIS:LA, we shot at Chinatown, where I had my tiny mishap. Let's just say for those who saw my FB status and tweet at that time, I had myself a little "boo boo." But it's all good. Nothing I couldn't handle and wasn't something the medic couldn't fix. Thank goodness!!! Anyway...Lunch.

Top clockwise: A couprle pineapple slices, a dinner rolls with butter, Some mixed veggie rice, marinated tofu with caramelized onion. Grilled fish with a bed f spinach topped with a spicy sauce, mac and cheese, roasted baby potatoes.

I enjoyed the fish very much as it was grilled to order. There was also a steak station, but I didn't feel like waiting for 6 people to get theirs. Besides, I love fish. It was tender and slightly juicy. The sauce was good as the heat was the kind that sneaks up on you after a bit. Yum! It was nice to see a tofu selection on there, too. Not too often I see that on sets.

The main plate accompanied by a small bowl of salad with corn and some cheddar with a little ranch dressing and croutons. For dessert was a nice chocolate chips cookie. There was also cake two kinds of cake. One of them being chocolate, but I didn't want to push over stuffing myself. 

Saturday, January 30, 2010

Broccoli Almondine

Simple, easy, delicious. Veggie goodness. I had bought 4 fresh heads of broccoli from the farmer's market over the weekend. It doesn't get any better that fresh from the farm, right? it was a rather beautiful day here in LA and why not play up that good mood I was in with a nice broccoli dish. This day in particular soup wasn't an option. I chopped up the broccoli to pieces and steamed them until they were nice and tender. Then I melted some butter and toasted some sliced almonds. Can I just tell you that the smell of toasted almonds is so good. It also releases a lot of flavor from those nuts. So good.  Then I toss the broccoli. Squeezed some fresh lemon juice shortly before serving giving that buttery lemon flavor.

Serves 2

Broccoli Almondine
1 lb broccoli - chopped
2 Tbsp butter
1/2 c sliced almonds

Prepare you steamer.

Clean off any dirt that may be on the broccoli, if using the fresh kind.

Steam the broccoli until tender. Let them rest for 10 minutes.

In a saucepan, melt the butter. Let the foam die down before adding the almondds. Toast the almonds until they are lightly browned. Turn off the heat. Then add the broccoli and give it a good stir to mix everything together.

Serve warm.

Friday, January 29, 2010

Spinach Soup Deux

I just found out a few days ago that it was National Soup month. I had no idea, but now that I do I would have eat soup all month long. But then now I would have probably gotten tired of soup. But I don't think that would happen with me. At least, I hope not. This one's a simple spinach soup. I made one before several months ago. It's really east to put together and only takes minutes. It's so easy anyone can do it. Really. Plus, the ginger in this helps especially if you've got a cold or sore throat or anything related.

 Serve 2

Spinach Soup Deux

1 12oz can vegetable stock
1 small onion  - chopped
2 Tbsp ginger - chopped
extra virgin olive oil
1 garlic clove - fine chopped
salt and pepper to taste

In a small pot, saute the garlic and onions in a tiny drizzle of olive oil on medium to low heat. When the onions are slightly limp add the ginger. Then the stock. Add the spinach and cover to let the spinach wilt. Once wilted stir occasionally for 2-3 minutes.

Serve warm.

Thursday, January 28, 2010

Spinach Caprese Panini

I think I've mentioned this a few times on this blog how I love anything caprese, right? Well here's another one. I added some fresh spinach to this one Fresh from the farmer's market from the weekend. I couldn't resist not eating them (almost) right away.  I used ol' Georgie as a panini press, but if you don't have a grill or anything like that you can use a skillet. To smush down the plate, place a clean plat over the sandwich and a heavy canned good. Do that for both sides. It'll give you that flat sandwich look just without the grill marks paninis are known for.

Makes 2 sandwiches

Spinach Caprese Panini

2 slices sourdough
4 slices mozarella
1 small fresh tomato - sliced
2 c fresh spinach - washed
1 c fresh basil leaves -washed
extra virgin olive oil

Place the cheese on two sliced of bread. Top with the spinach, then tomato and finally the basil. Top a couple optional slices of mozzarella. Place the other slices of bread on top.

Drizzle a little extra virgin olive on the outer sides of the bread.

Place the sandwich on a panini press for 3-5 minutes until the bread is toasted and teh cheese has melted.

To use a skillet:
Heat the skillet. Place the sandwich down and place a clean plate on the top side. Use a 12 oz canned good to add pressure. Cook for 3-5 minutes, then flip and do the same for the other side.

Wednesday, January 27, 2010

Slow-Cooker Pulled Game Hen

So remember that cornish game hen I mentioned? Well here you go. For those who aren't familiar with game hen. It basically a chicken, but way smaller. Perfect for two people to gobble up. Three, maybe four if you're serving it with other dishes. Anyway, the weekend was beautiful and sunny here in LA. It was a much needed break from the huge downpour we had. So to keep myself relaxed and stress-free from having to worry if I cooked my meal appropriately I busted out the slow-cooker. I've been meaning to experiment with it more and I thought this would be the perfect time to do that.

I prepared the game hen and cut it into pieces. Placed everything in slow-cooker. Poured the bbq sauce and some chopped onion in there as well and let it cook for 4 hours on high. The bbq sauce is something I've use for many years and it a bit of a secret recipe. But you can use your own recipe or the ready made kind. Give it your own twist. When the chicken is done, the meat came clean off the bone. Do you know how tempting it was not to just dig in right then and there? But I shredded the meat and place it in between a couple slices of bread. Make a pulled chicken sandwich. You can also use the leftover sauce that's blended with the juices of the game hen/chicken as an au jus sauce for tip the bread.

Serve 2-3

Slow-Cooker Pulled Game Hen

1 cornish game hen or 1-2 lbs of chicken
2 c BBQ sauce

Wash and clean cornish game hen, inside and out. Pat dry with a paper towel. Cut the game hen into appropriate piece and season with salt and pepper. Place in a the slow cooker and pour over the bbq sauce. Cook on high for 3-4 hours until chicken is nice and tender anc come clean off the bone.

Serve as a sandwich or with other side dishes. You can also use the leftover sauce as an au jus to dip the meat and bread.

Tuesday, January 26, 2010

Pinoy Style Fried Rice Redux

The one thing I love about fried rice is the different combination you can create with them. Then again the same rule applies to cooking. There's no one way to make a dish.

With lent approaching fast, we'll get into that later, I'm slowly eating the last bits of meat I have stocked in my fridge and freezer. What's left are few bacon strips and two hot dogs with cheese (click here to know what I'm talking about). I do have a whole cornish game hen and some ground pork that I need to cook up. But I'll make something those in the coming days, if I haven't by now.

Saturday morning consists of a trip to the farmer's market. Sometimes when I get home, I'm pretty hungry. This is where leftover white rice comes in handy. A Filipino breakfast is usually some fried rice (called sinangag in tagalog) and whatever have in the fridge (eggs, sausage, etc). So I cook up the traditional pinoy fried rice. Instead of adding  butter I cooked the rice in some of the bacon drippings. Cooked the garlic until crisp and gave the hot dog some nice char marks,. Add the rice and mix in the egg, causing it to coat every morsel. Top it off by crumbling the bacon in. Mmmm... a Filipino breakfast redux. You can serve it with a side of white vinegar or ketchup. It's a one plate kind of dish.

Serve 2-3

Pinoy Style Fried Rice Redux

3-4 c cooked rice
6 bacon strip
2 hot dog links - sliced into 1/4 to 1/2-inch coins
2 eggs - beaten and season lightly with salt
2 garlic cloves - minced

In a non-stick skillet, cook the bacon until browned and crisp. Place the strips on a paper towel to drain. If there's a lot of bacon drippings in the pan, remove but 1 tablespoon of the dripping. Then cook the garlic until it's browned then add the hot dog.

Cook the hot dogs roughly 2-3 minutes. Give them an occasional stir. Then add the rice. Break them apart stirring constantly and mixing well until the rice is once again soft. Roughly 5 minutes of so. Then stir in the egg. Again stirring until the egg is completely cooked.

Shortly before serving crumble the bacon into the rice.

Serve warm with a side of white vinegar or ketchup.

Monday, January 25, 2010

Wheat Cinnamon Rolls

Who doesn't love a good cinnamon roll? I remember going into Cinnabon and buy one of their large rolls with extra frosting. Of course that was way back when. See with the rain comes endless amounts of time spent in the office or at home. In my case, on this particular day, it was spent in my home office. The rain pouring and I'm trying to do some writing for a new script, but with no success. So into the kitchen I go.  I was originally going to make my usually loaf of bread, but then I got the sudden urge to make cinnamon rolls.

I've always had the regualr white bread versions of them and I thought why not have a wheat version. It's still bread, right? I make the dough and waiting for it to proof. I get all my other ingredients ready.

Once ready, I roll it out into a large rectangle. Spread some butter, sugar and cinnamon and "massage" into the dough. Then I roll it up and cut it into 12 pieces and bake. Now I couldn't leave it with just that. You need to have frosting to go with cinnamon rolls. It's like the quintessential ingredient that makes it so good to eat. I go for a cream cheese frosting on this one. Luckily, I still had some cream cheese left in the fridge.  I patiently wait for the rolls to bake. you can smell the cinnamon wafting through the air. Who need an airfreshener when you have the sweet smell of cinnamon inhabiting the room?

Once bake, I spread the frosting and dig in. Really good. A cinnamon roll is a cinnamon roll with a tiny twist. I think I'll go have another one right now.

Makes roughly 12 rolls.

Wheat Cinnamon Rolls

2 c All-Purpose Flour or bread flour
2 c wheat flour
1 package of rapid rise yeast
6 Tbsp olive oil
2 c lukewarm water (120˚F-130˚F)
6 Tbsp sugar
1 tsp salt

Cinnamon filling
1 1/2 Tbsp unsalted butter - plus extra
1/3 c sugar
1/4 c cinnamon
1 c chopped walnuts

Frosting (optional)
4 Tbsp cream cheese
4 Tbsp powdered sugar
1 tsp vanilla extract

Combine the yeast and water in a small bowl. Add a teaspoon of sugar and stir once. Let it sit for 5 min.

Combine the flour, remaining sugar, butter or olive oil and salt in a large bowl and add the yeast. Mix it all together until it form into a dough blob.

Remove from the bowl and on a well-floured flat surface, knead the dough for a good 8 min until it feels elastic.

Lightly oil another bowl, place the dough in it and cover with plastic wrap and a towel and place away from light. Roughly 1 1/2 to 2 hrs or until the dough doubles in size.When the dough has doubled, punch down the dough to let the gases out and knead it again for a couple of minutes.

Preheat oven to 375˚F

On a lightly floured surface, rolls out the dough into a rectangle 1/4 to 1/2-inch thick. Spread the butter evenly over the surface, then sprinkle the sugar and cinnamon. With your hands or spatula mix all three over the surface. Sprinkle the walnuts o top and carefully the dough into a log. Cut them into 12 pieces and place them on a lightly grease a baking sheet or pan. Before placing them in the oven baste the tops of each rolls with a little bit of butter.

Bake in the oven for 15-20 minutes.

To add frosting: combine all cream cheese, powdered sugar and vanilla until well blended and spread a generous helping on each cinnamon rolls.

Serve warm.

Sunday, January 24, 2010

Cheese inside a hot dog?

Nothing beats a good grilled hot dog. This isn't much of a recipe but as to how you can create so many variations into topping a hot dog. You can top it with so many things or you can have them plain in the bun.


But first to answer that the question that is the title of this post. Yes, Cheese inside a hot dog. Not wrapped or strategically placed. I mean literally inside the casing embedded with the meat. There's this product from the Philippines that has hot dogs with cheese inside them. I don't know how they do it, but there's cheddar within the meat when you bite into it. Take a bite and you can see the cheese slightly ooze out. Crazy huh? I haven't seen this anywhere else, but I may be wrong.

I grilled mine with good ol' Georgie. I topped it with some of the usual mustard and relish. It's a must for me no question about it. When I was a child I was all about the ketchup. I still like it. But my tastes have changed the older I get. Then I remembered I still had just little bit left of the tomato red sauce from my spaghetti. So that would be the "chili" portion. I'm glad to say I don't have any more left of that. I was beginning to wonder when I'd finish it off.  Finally to top it off, I cooked up some balsamic caramelized onion. Beats going out to Pink's (though, this wouldn't stop me from going to Pink's for one of their famed hot dogs).  Cheese is optional.

Can you see the melted cheese within the hot dog lightly oozing out in that last picture?It's not much, but it's definitely there.


Saturday, January 23, 2010

Stir-Fry Veggies on Ramen

With the heavy downpour that was here, I wasn't in the mood to spend a long time in the kitchen. For some odd reason, rain equals "lazy mode," doesn't it? I remember I had a few ramen packs in the pantry. A variety of different flavors. I pull out the shrimp kind. Now I usually just use the noodles. But this time around I decided to save one of the seasoning packets and use them with the veggies I wanted to pair it with. Noodles are pretty self-explanatory. Just like making pasta. I had gotten one of those steamfresh veggie packs from the market. You know, where you can microwave the bag and it steams the veggies right away. Those things are so cool. It cuts the time in half in terms of steaming veggies.

Anyway, Sometimes steamed or boiled veggies can get a bit bland. I sauteed the them in a little paprika, worchestershire sauce (I could never pronounce that correctly, let alone spell it) and the shrimp seasoning from the ramen packet. It brought the veggies a nice flavor. Voila -- easy 30-minute, five dollar meal for two.

Serves 2

Stir-Fry Veggies on Ramen

1 package mixed vegetable - defrosted
2 packet ramen  - including seasoning
2 shrimp shrimp seasoning from ramen
1 Tsp paprika
1 tsp worchestershire sauce
extra virgin olive oil

Boil some water and add one of the shrimp seasonings to the water. Once boil add the noodles and cook the ramen noodles for about 8 minutes until tender. Drain and drizzle a little olive oil to keep the noodles from sticking. Give them a little toss.

In a small pot, pour a tiny drizzle of olive oil. Add the vegetable. Saute for a couple of minutes until tender. Add the paprika, shrimp seasoning and worchestershire sauce. Sauce to roughly 5 minutes.

Mix together with the noodles and serve warm.

Friday, January 22, 2010

Cobb Salad with Balsamic Dijon Dressing

In 1937, Brown Derby owner Robert H. Cobb went into the restaurant's kitchen to fix a late-night snack for Sid Grauman, operator of Grauman's Chinese Theater. He browsed the refrigerator for ingredients, and chopped them up finely. Thanks for wikipedia for that last bit of info. You can read more on it here. Cobb salad was a mish mosh of iceberg lettuce, tomato, bacon, chicken breast, hard-boiled egg, avocado, and roquefort cheese.

But I didn't have all those ingredients on hand. I did have the lettuce and tomato. I had used my last avocado in the grilled cheese. I did have the last three slices of honey baked ham that I needed to eat up and some shredded mozzarella. Oh, not to forget the two persimmons sitting patiently in my fridge for the past couple of weeks. I'm sorry I had neglected them for so long. Hard boiled egg is pretty easy to make. So I chopped away and tossed everything together. To give this salad some taste, I made a simple balsamic vinegar and dijon mustard dressing. A good combo I might add. It was filling, but at just the right amount.

Serves 2 -3

Cobb Salad with Balsamic Dijon Dressing

1 head of lettuce - choped
1 tomato - deseeded and chopped
2 ripe persimmons - chopped
3/4 c chopped ham
3 hard boiled eggs - chopped
2 c croutons
1/4 c shredded cheese - your choice

Balsamic Dijon Dressing
2 Tbsp dijon mustard
1 1/2 Tbsp balsamic vinegar
1 large garlic clove - finely chopped
juice of 1/2 lemon
a pinch of salt and pepper to taste

Combine all the ingredients for the dressing together until well blended. Set aside.

Toss to lettuce, tomato, ham, persimmon drizzle in the dressing and mix well.

Divide them into 2 or 3 salad bowls. Top each with the shredded cheese, egg and croutons.

Thursday, January 21, 2010

Grilled Cheese and Avocado

 We've all heard of the old fashioned grilled cheese sandwich, grilled cheese and tomato, grilled cheese with apple, grilled cheese with _____. So now it's time to add avocado into that blank.For those who've been following this blog for a while now may may know of my love to avocados.

Served this with some good ol' fashioned creamy tomato soup. Grilled cheese is on the top list of ultimate comfort foods. It doesn't get any simpler than that. The cheese I used is shredded mozarella and a couple slices of sourdough bread.

Makes 2 sandwiches.

Grilled Cheese and Avocado

4 slices of bread
1 c shredded mozzarella
1 ripe avocado - pitted and sliced

Spread some butter on all 4 slices of bread. Take two slices and divide the cheese and avocado evenly between the two top with the other two slices buttered side out.

Heat a skillet, place on side of the sandwich down and toast the bread for 2-3 minutes on medium heat until the bread is browned. Flip the sandwich and cook for another 2-3 minutes until browned.

Serve warm with some soup or alone.

Wednesday, January 20, 2010

Chicken Pizza

Not much of an original title, but it is what it is. A chicken pizza. Well, actually the rest of the leftover roasted chicken and some of the spaghetti red sauce I had saved up from Christmas that was in the freezer. Just bought a can of Pillsbury pizza dough and some shredded mozzarella and I was good to go. This is another way of using up what left of the leftovers stocked up in my fridge, in which I'm happy to say has now dwiddled down to almost all of it being eaten up. W00T! I can move on to eating other things now. It was delicious and cheesy and chicken goodness.

Who knew leftovers could be so good the second time around?

serves 2-4

Chicken Pizza

2 c shredded roasted or cooked chicken
2 c spaghetti or tomato sauce
1/2 sweet onion - sliced
1-2 c shredded mozzarella
1 can Pillsbury pizza dough

Preheat your oven 400˚F

Lay out the pizza dough on a lightly greased baking sheet. Spread the sauce over the crust leaving 1-inch around the edge for the crust. Next layer the cheese, then sweet onion, chicken.

Bake the pizza for 10-15 minutes until the crust as risen and browned.

Serve warm.

Tuesday, January 19, 2010

Potato Corn Chowdahhh

We're in rainy days here in LA. Woohoo!! That means soup days. Double woohoo!! You know I love my soups. To be honest I do love rainy days, too. Some people complain here in LA and they react all crazy about it as if they've never seen falling water before, but I love it. At least now I hope they can also stop complaining about the "water shortage." Anyway, I was craving clam chowder, but I didn't have clams. Darn. I did however have potatoes, carrots, corn and stock. So I still was able to a chowder. A nice hearty chowdahhh. It was equally good. Not too thick and not too thin. Each bite with veggies goodness. It was just the right balance. Really simple to make especially on those lazy days. Or perfect for those rainy days.

Serve 2-4

Potato Corn Chowdahhh

1 12 oz can corn kernels
2 medium russet potatoes - peeled and cubed
1 large carrot
2 12 oz can stock chicken or vegetable.
4 strips bacon
1/2 small onion chopped
1 tsp salt
pepper to taste
1 5 oz can evaporate milk
1 tsp cornstarch dissolved in 1 tsp water

Cook the bacon in a pot until they are crisp. Remove from the pot and drain on a paper towel. Saute the onion in the pot until they are tender. Add the carrots, potatoes and corn. Lightly saute them for about a minute. Add the stock. Season with some salt and pepper. Then add the cornstarch to slightly thicken. Bring the soup to a slight boil on medium heat.  Add the evaporated milk and bring to a simmer for 15 minutes. Stir occasionally.

Serve with some sourdough bread or crackers.

Monday, January 18, 2010

Yam Fries

It's time to yam it up? Get it.  Yam it up. har har har. *crickets* Sorry, that was my bad attempt at being funny. Yams or should I say sweet potato. There's a couple different varieties out there. Mostly a lot of people are familiar with the orange variety. But there's also the white and purple variety. For these I used the white variety. They're oven fried and seasoned with herbs. They're great alone or serve them with a sandwich or burger. The possibilities are endless.

Yam Fries

3 medium yam or sweet potatoes
1 Tbsp dry Basil
1 Tbsp dry thyme
1 Tbsp dry rosemary
1 1/2 Tbsp Extra Vigrin Olive oil

Preheat your oven to 400˚F

Wash, peel and cut the yams into 1/4-inch strips. Place them in a bowl and toss together with the olive oil and dry herbs.

Lay them out on a lightly greased baking sheet and baked for 30-minutes. Give them a quick toss halfway through to give them an even browning.

When they are done season with a little salt before serving. 

Sunday, January 17, 2010

Production Eats - No. 14

This week I worked on Lie to Me again. It's basically a continuation from the week before. This time we shot at the Fox Studios lot, so I ventured into the nearby commissary rather than the cafe I had gone to the last time I was there. There were a few good choices like a beef stew that looked tempting and a chicken quesdadilla. But I decided to venture into the sandwich department.

Caprese sandwich. Or as they put it on the little menu board for the "sandwich special of the day": Mozarella, tomato, basil on foccacia. Served with a side of steak fries. Or their slaw or bag of chips. As you can see, I went for the steak fries that I dipped in some ranch dressing and ketchup. Look at the huge chunks of fresh mozzarella. Just the way I like them.

Saturday, January 16, 2010

10 Fun Food Facts of the Day

It's that time again. It's fun food facts time!!!!! I love doing these. It's been a while since I've posted a set, so here we go. Enjoy!!

one - 
The world record for eating cheesecake is 11 pounds eaten in nine minutes – by Sonya Thomas, who weighs 105 pounds.

two - 
The smaller the size of a berry, the sweeter its taste

three -
Popcorn has been around for 6,000 years.

four - 
The “special sauce” in a Big Mac is actually thousand island dressing.

five - 
If you could eat only one vegetable for the rest of your life, eat spinach; it’s one of the highest ranking vegetables as far as overall antioxidant capacity, yet so versatile in recipes.

six - 
Whenever a recipe for cake or muffins calls for oil, applesauce can be substituted.
seven - 
The first breakfast cereal ever produced was Shredded Wheat

eight - 
The average person eats almost 1500 pounds of food a year

nine -
Aunt Jemima pancake flour, invented in 1889, was the first ready-mix food to be sold commercially.

ten -
The first Oreo was sold in 1912.


Friday, January 15, 2010

Chicken Monte Cristo

Or it could also be called chicken stuffed french toast. Generally you'd associate the monte cristo sandwich with ham and turkey and cheese. I decided to switch it up and use a chicken sandwich instead. That and because I still have some leftover roast chicken. The sandwich is fairly easy to put together. Then comes the "french toast" batter.

Here's a little tidbit about the monte cristo sandwich thank to wikipedia: "The Monte Cristo is a variation of the French croque-monsieur. In the 1930s–1960s, American cookbooks had recipes for this sandwich under such names as French Sandwich, Toasted Ham Sandwich, and French Toasted Cheese Sandwich."

Since there are many variations in making this sandwich I though they not make my own version. There may already be one like this out there, but I have seen one yet. Since I already had ol' Georgie out. I thought why not use him to grill up these aweseomly delicious sandwiches. You can also use a skillet to cook these babies up.

Makes 2 sandwiches.

Chicken Monte Cristo

4 slices sourdough bread
1 cooked chicken breast (or leftover chicken)
1 small tomato - sliced
1 small ripe avocado - sliced
dijon mustard
1 egg
2 Tbsp milk

Combine well the egg and milk in a shallow dish. Set aside.

Assemble the sandwich: Spread some dijon mustard on all four slices of bread. On two slices layer the chicken, tomato and avocado. Place the other two slices on top of them.

Heat a skillet.  

Dip each sandwich on both sides in the egg batter. Carefully place them on the skillet. Let it cook for about 3-5 minutes, then flip and cook for another 3-5 minutes.

Serve with a side of maple syrup or jam.

Thursday, January 14, 2010

Miso Ginger Grilled Eggplant

Eggplants. What else can I say about them except that I love to eat them. I had had two in the fridge. I'm still trying to get out of my post-holiday cooking slump. I want to cook something, but I can't think of anything to cook. Why -oh-why? I seriously had ho idea what I wanted to make with these delicious plump eggplants. So I just went the grilled route. Pulled out ol' Georgie for the heck of it. I paired it with a miso ginger glaze. Oh, So good and delicious. Nice and gingery just how I like it. Yum!!  Look at those awesome grill marks. I had these with a couple of popovers.

Serves 2-3

Miso Ginger Glazed Grilled Eggplant

2 medium eggplants

Miso Ginger Glaze
2 Tbsp white miso
1/2 Tbsp grated ginger
1/3 c water
1 tsp granulated sugar
1 tsp rice wine vinegar

Prepare your grill.

Combine all the ingredients of the glaze. Be sure all the sugar has dissolved. Set aside.

Slice the eggplants lengthwise about 1/2-inch thick. When the grill is ready. Place the eggplants down. Baste the top side. Flip after 3-5 minutes. (depending on heat) You'd want some good grill marks. Baste the other side and grill for another 2 minutes.

Rem0ove from the grill. Serve warm.

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