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FareShare Gazette -- July 2008 Recipes

This FareShare Gazette -- July 2008 Recipes recipe uses Olive Oil, Salt, Fresh Lemon Juice, Hoisin Sauce, and Thai Hot Sauce. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/3 cup
• 1 tsp
• 3 tbsp
• 2 tbsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   In a large heavy skillet cook onion in oil over moderate heat, stirring, until softened.

2. 2

   Add eggplant and salt and cook, stirring, until eggplant begins to brown, about 10 minutes.

3. 3

   Cover skillet and cook eggplant, stirring occasionally, 5 minutes or until tender.

4. 4

   Remove skillet from heat and cool eggplant.

5. 5

   Stir in remaining ingredients and salt and pepper to taste.

6. 6

   Serve eggplant dip with toasts or crudit�s.

7. 7

   Chupa Note: put a couple of tablespoons of good olive oil in a blender or food processor, add the recipe above, blend or process till chunky.

8. 8

   Toss with whole wheat pasta and sprinkle with red pepper flakes.

9. 9

   Goood hot, room temp or cold.

10. 10

    This recipe works well with a mix of mint and parsley.

11. 11

    Place the ribs in a zip bag with two cups of water in which 2 tablespoons non-iodized salt has been dissolved.

12. 12

    Place the bag in a dish in case it should leak and refrigerate for 24-36 hours.

13. 13

    Remove from bag, empty bag, rinse the ribs very well and replace in the same bag.

14. 14

    Add to bag: 2 tablespoons hoisin sauce, 2 tablespoons Thai hot sauce, 1 tablespoon oyster sauce and 1 cup dry white wine.

15. 15

    Combine above and pour over ribs in the bag.

16. 16

    Re-seal and place back into the fridge, leave there for 4 to 5 hours.

17. 17

    Place all in a pan, into the oven at 275F for 2 to 3 hours or until little sauce is left.

18. 18

    Serve with whatever, rice or hash browns or jumbo fries.

19. 19

    Enjoy...