Arrachera Verde

My parents bought me Bricia Lopez's Asada, The Art of Mexican Style Cooking for my birthday. It is a cookbook that I have wanted for some time. I wanted to learn more about Mexican cooking, as well as to do more grilling and smoking of meats, seafood and vegetables. As I read the cookbook, I began to make mental lists of the recipes that I wanted to make. One of those recipes is Arrachera Verde. 

The name translates to green skirt steak, which raises a question and provides a nod to its preparation. First, the question is around the meat. While arrachera may mean "skirt steak," the recipe calls for flap steak. That latter is also known as bavette, a thin and chewy cut of meat that is very popular in France, Argentina and Uruguay.  However, I have found that flap steak is not very common or available, at least around where I live. So, I had to look for a substitute, which led me back to skirt steak. Flank steak is also a workable substitute. Both skirt steak and flank steak share many characteristics with flap steak, being thinner cuts, as well as more fibrous and chewy.

The nod goes to the marinade. Perhaps the most green of the marinades is chimichurri. Indeed, Bricia Lopez notes, Arrachera Verde utilizes a marinade that is inspired by chimichurri. The recipe calls for a lot of herbs -- basil, mint, parsley and oregano -- for the marinade. Other classic chimichurri ingredients, like garlic and olive oil, help to round out the marinade. As the photo to the right shows,  the marinade does look a lot like a chimichurri.

The one thing that I like about the marinade is that the recipe says that only thirty (30) minutes are needed before the meat is ready for the grill. (Obviously, one can marinate the meat overnight, but the fact that a short marinade period raises a question for me as to whether a long period is necessary - that may have to await another post.) More importantly, the short marinating period makes the recipe something that can be made as dinner on a busy weekday.

While this blog readily illustrates that I have made quite a few chimichurri recipes over the years, I have to admit that I have rarely made recipes that use flap steak, skirt steak or flank steak. That is another reason why I wanted to make this recipe. I wanted to use a cut of meat that has not been a regular part of my repertoire.

This recipe also led me to another recipe, Salsa de Pina Tatemada. This recipe takes a salsa two ways that are different. First, it incorporates grilled ingredients, like grilled garlic and red onions. Second, it incorporates pineapple, which I have to say I don't usually use when making salsas. But, this salsa really worked and it is amazing with the grilled skirt steak.

One last note, Arrachera Verde with Salsa de Pina Tatemada is best served with corn tortillas. That seems, at least for me, to take me to what asado really is in Mexico.

ARRACHERA VERDE

Recipe from B. Lopez, Asada at 74

Serves 4

Ingredients:

• 1 cup loosely packed basil leaves
• 1 cup loosely packed fresh mint
• 1 cup loosely packed fresh parsley
• 1/4 cup fresh oregano leaves
• 2 Fresno chiles
• 3 large cloves garlic, peeled
• 1 lemon, zested and juiced
• 1/4 cup olive oil
• 1 teaspoon citrus vinegar
• 2 tablespoons sea salt
• 2 pounds flap steak
• Warm tortillas, for serving
• Salsa de Pina Tatemada, for serving

Directions:

1. Marinate the steak. In a food processor, add the basil, mint, parsley, oregano, chiles, garlic, lemon zest and juice, olive oil, vinegar and salt. Pulse until a smooth paste forms.  Pat the steak dry with paper towels and place it in a large bowl. Rub the paste mixture all over the meat. Cover and refrigerate for at least 30 minutes or overnight.

2. Prepare to grill. Remove the meat from the refrigerator to allow it to reach room temperature before grilling if possible. Start a charcoal or gas grill. The gas should be set to high. If using a pellet grill, preheat your grill to 450 degrees Fahrenheit for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with gray ash.

3. Grill the steak. Remove the meat from the marinade and put it on the grill directly over the fire. Close the lid and cook, turning once, about 4 to 5 minutes on each side. Transfer the meat to a cutting board and let rest for 5 minutes. 

4. Finish the dish. Slice the meat against the grain. Serve with warm tortillas and the salsa. 

PEACE.

Ciambotta

I spent a fair amount of time planning the Savage Boleks' Christmas Eve dinner. The centerpiece of the dinner would be an Arista-Style Turkey with Tuscan Chestnut Stuffing. That recipe has become my signature dish; and I was looking for regional Italian dishes that could complement the meal. The focus was more on vegetable dishes, because I needed vegetables to balance the protein and the starch from the main course. 

As I was perusing a wide range of Italian dishes, I got to thinking about ratatouille.  That dish serves as an excellent example of la cuisine pauvre. It emerged during the 18th century, when peasants and poor farmers in Provence would cook what was left of their summer vegetable harvest for hours until they produced a chunky stew. Indeed, the name, ratatouille, comes from the Occitain word, ratatolha, which basically means chunky stew. Over time, the dish became popular among restaurants, first in cities like Nice and then across France and beyond. 

While I could make a ratatouille as a side dish for our meal, I began to wonder if there was an Italian version of the dish. Sure enough, the Italians have ciambotta. The dish parallels ratatouille on many levels. Just as ratatouille emerged as poor person's cuisine in the south of France, ciambotta similarly emerged among the peasants and poor farmers of Italy's southern regions. While its exact origins are unknown (unlike ratatouille, which emerged from area around Nice in Provence), much of the literature traces the dish to the region of Campania, where it goes by many different names, such as ciauliello in the town of Cilento, ciaurella in Sapri, ciamardola in Torre Orsaia, or, once again, ciambotta in places such as Campora, Roscigno, and Bellosguardo.

As one would expect with a dish that goes by many names, there can be many different variations of the dish. Yet, all of the variations are tied together by some fundamental basics. Every dish uses seasonal fruits -- like tomatoes, eggplants and peppers -- as well as the remainder of the summer vegetable harvest, such as squash, potatoes, and more. Basic fruits and vegetables because, regardless of the city in which it is prepared, it is a a subsistence dish. 

I found an excellent recipe for ciambotta from The Forked Spoon. This recipe not only drew its inspiration from southern Italian cooking, but it also incorporated some of the keys to making a good ratatouille. These keys include using equal proportions of bright, colorful vegetables and cooking those vegetables separately. This recipe incorporates a fair amount of the rainbow when it comes to (fruits and) vegetables: bright red tomatoes;  red/orange/yellow bell peppers; yellow squash; green zucchini and dark eggplant. Ciambotta also uses a "pesto" of fresh basil, oregano and garlic, along with some crushed red pepper if you like some heat, to help further brighten the dish. 

CIAMBOTTA

Recipe from The Forked Spoon

Serves 8

Ingredients (for the herb pesto):

• 1/2 cup fresh basil, packed
• 1/3 cup fresh oregano leaves
• 8 cloves garlic, peeled and smashed
• 2 tablespoons olive oil
• 1/2 teaspoon red pepper flakes (optional)

Ingredients (for the ciambotta):

• 1 large eggplant, chopped into 1/2 inch pieces
• Salt
• 1/4 cup olive oil, divided
• 2 medium onions, chopped
• 3 tablespoons tomato paste
• 2 large russet potatoes, peeled and chopped into 1/2 inch pieces
• 2.5 cups water
• 1 can whole peeled tomatoes, with juice (tomatoes roughly chopped)
• 2 large fresh tomatoes, chopped
• 2 large zucchini, seeded and chopped
• 1 yellow squash, seeded and chopped
• 2 bell peppers (yellow, red or orange), stemmed, seeded and diced

Directions:

1. Make the herb pesto. Add the basil, oregano, garlic, olive oil and red pepper flakes to a small food processor and blend until finely processed, scraping down the sides of the bowl as needed. Set aside. 

2. Prepare the eggplant. Transfer the eggplant pieces to a large bowl. Sprinkle with 1-2 teaspoons of salt and transfer to a large plate lined with paper towels. Microwave, uncovered for 5-8 minutes or until the eggplant is dry to the touch and starting to shrivel. 

3.  Prepare the onions, potatoes and eggplant. Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons of olive oil and onions to the pot, mixing well to combine.  Add the potatoes and eggplant and cook, stirring frequently, for 4-6 minutes, or until the onions are softened and the surface of the potatoes are translucent (they will not be fully cooked. 

4. Add the tomatoes.  Push the potatoes and onions to the side of the pot. Add the tomato paste and 1 tablespoon of olive oil to the other side. Cook the tomato paste, whisking continuously, until a brown fond forms on the bottom of the pot. This will take approximately 2 minutes. Still stirring, add the water scaping the brown bits from the bottom of the pot. Add the canned tomatoes with their juice and the fresh chopped tomatoes. Mix well and bring to a boil. 

5. Simmer. Reduce heat and bring to a simmer. Cook until the potatoes are tender and soft and the eggplant is broken down, approximately 25 minutes. 

6. Prepare the zucchini and pepper. While the stew is simmering, add the remaining tablespoon of olive oil to a large skillet over high heat. Allow the skillet to get really hot before adding the zucchini, yellow squash and bell pepper. Sprinkle with salt and cook, stirring occasionally, until just softening. 

7. Add the herb pesto. Create a well in the middle of the zucchini and bell pepper. Add the herb pesto and cook until fragrant before stirring to combine with the zucchini and bell peppers. Remove from the heat. 

8. Finish the dish. Once the potatoes are soft, add the zucchini and bell pepper mixture to the pot. Remove from the heat and mix well to combine. Cover and allow flavors to combine for at least 10 minutes before serving. Serve with freshly toasted bread. 

PEACE.

Pad Kaprow

My culinary journeys around the world have often led me to "national dishes." Generally speaking, these are meals that have a strong connection to a particular country. This connection may arise in one of several ways. It may involve an ingredient that is produced locally or prepared in way only done in that area. It may form part of a cultural tradition. Or, it may be actively promoted by a government as part of an effort to create a national identity. 

Take, for example, the country of Thailand. At one point in its history, roughly corresponding to the beginning of World War II, the military dictatorship of Thailand promoted a national Thai identity. Field Marshal Plaek Phibunsongkram issued twelve (12) cultural mandates from 1939 to 1941. Each mandate set forth objectives for the people. For instance, the third cultural mandate -- On referring to the Thai people -- prohibited Thais from referring to themselves inconsistently based upon preferred group, region or religion (for example, don't refer to oneself as a southern Muslim Thai). It also required the people to refer to themselves as the Thai people. The fifth mandate also had multiple requirements, including Thai people should make an effort to consume food made only from Thai products. Such an edict is often said to be the basis for some of Thailand's national dishes, such as Pad Thai and Pad Kaprow. 

Thai Basil

While Pad Thai is perhaps the most popular and well-known dish, Pad Kaprow comes in a close second. The name translates into basil stir fry. It is not just any basil, but Thai Basil (or Holy Basil) that makes this a Thai dish. 

The history of this dish is a little unclear. The main ingredient -- Thai Basil -- had been introduced into Thailand centuries ago (approximately around 2,450 B.C.E. or 2,500 B.C.E.). Yet, the dish of stir frying basil with chicken (or other protein), chiles and other ingredients goes back only a few or several decades. Indeed, I could not find anything in my research that would enable me to trace this dish back to the time when Field Marshal Phibunsongkram was issuing his edicts. Then again, while there are a lot of articles about the greatness of Pad Kaprow, few of those articles actually delve into how the dish came into existence or how it has evolved over the years. 

Nevertheless, the research does point out a couple of key things about Pad Kaprow. First, the dish represents a Thai version of the five tastes: salty, sweet, sour, hot (spice) and bitter. (I have talked about the five tastes before, check out this post and this post for more.) One Thai chef, Chakkrit Chuma, once said that Pad Kaprow or "Pad kaphrao has to be salty first, sweet after and then feeling hot and spicy in your mouth." Chef Chuma lamented that "sometimes people just make it too spicy and you don't taste anything else." (The Chef also acknowledges that he uses seven chiles in his recipe.)  Second, Pad Kaprow is flexible when it comes to the protein. It is most commonly made with chicken -- Pad Kaprow Gai -- but it can also be made with beef, pork, vegetables and seafood. For this dish, I made it with turkey, because that is the only meat that my beautiful Angel will eat. Also, while many recipes used ground meat, I used turkey thighs because I think that the bite-sized pieces are better. (Also, the use of ground meat reminds me too much of laab or larb, which is considered the national dish of neighboring Laos.) 

PAD KAPROW

Recipe from All Recipes

Serves 2

Ingredients:

• 1/3 cup chicken broth
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce, or more as needed
• 2 teaspoons fish sauce
• 1 teaspoon white sugar
• 1 teaspoon brown sugar
• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken thighs, chopped
• 1/4 cup shallots, sliced
• 4 garlic cloves, minced
• 2 tablespoons Thai chiles, minced or sliced
• 1 cup basil, thinly sliced
• 2 cups rice, cooked

Directions:

1. Prepare the broth. Whisk the chicken broth, oyster sauce, soy sauce, fish sauce, white sugar and brown sugar together until well blended. 

2. Sauté the chicken. Heat a large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic and chiles. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 to 3 more minutes. Add a tablespoon of the sauce mixture to the skillet; cook and stir until the sauce begins to caramelize, about 1 minute. 

3. Continue to cook the chicken. Pour in the rest of the sauce. Cook and stir until the sauce has deglazed the bottom of the pan. Continue to cook until the sauce glazes onto the meat, about 1 to 2 minutes more. Remove from heat. 

4. Finish the dish. Stir in basil. Cook and stir until the basil is wilted, about 20 seconds. Serve with rice. 

PEACE.

Wesley Jones' Barbecue and Antebellum Sauce

Federal Project Number 1. The moniker for a government program that employed upwards of 40,000 writers, musicians, artists and actors during the Great Depression.  The Federal government hired all of these individuals because, as the then-Secretary of Commerce Harry Hopkins bluntly put it, "Hell, they've got to eat too." However, there was two important principles underying Federal One, as the project became known: (1) in the time of need, the artist - no less than the manual worker - is entitled to employment as an artist, even at the public expense; and (2) the arts - no less than business, agriculture, and labor - are the immediate concern of the country. 

One of the initiatives of Federal One was the Federal Writers Project. This project within a project employed thousands of writers, historians, researchers, editors and others to do what they do best: preserve the American experience. They did what was asked of them; and, in the process, demonstrated the important contributions that they could make to our country. 

Most notably, the Federal Writers Project produced, Slave Narratives: A Folk History of Slavery in the United States from interviews with Former Slaves.  This work is a literary opus, bringing together 2,300 individual interviews of former slaves and 500 original pictures that span nearly 10,000 pages. My introduction to this literary composition placed me squarely in its middle. It was Volume XIV (of thirty-three parts).  This volume is entitled, South Carolina Narratives, Part 3. It includes the interviews of approximately 75 former slaves.

One of those slaves was Wesley Jones, who was interviewed on June 21, 1937. 

Wesley was born in 1840 on a plantation somewhere in Union County, South Carolina. During his interview, Wesley talked about what he would do for the plantation owner, such as driving him to church or goiong to a store in Sardis, South Carolina to pick up papers (or letters).  Today, the town of Sardis appears to be little more than a crossroads just south of an exit on Interstate 95. However, back in the 1850s, a lot more was apparently going on in that little town, especially at that store. According to Wesley, there were "big barbecues" at the Sardis store. 

As it turns out, Wesley had a role at those barbecues. He worked as the pitmaster.  Wesley recounted that, "on his 'karpets' (pit stakes), ... I had whole goats, whole hogs, sheep and de side of a cow." He also discussed how he prepared these meats:

Night befo' dem barbecues, I used to stay up all night a-cooking and basting de meats wid barbecue sass (sauce). It made of vinegar, black and red pepper, salt, butter, a little sage, coriander, basil, onion and garlic. Some folks drop a little sugar in it.  On a long pronged stick, I wraps a soft rag or cotton fer a swab, and I swabs dat meat 'till it drip into de fire. Dem drippings change de smoke into seasoned fumes dat smoke de meat.  We turn de meat over and swab it da way all night long 'till it ooze seasoning and bake all through.

This excerpt from the Slave Narrativees provides a first hand account of how African-American slaves prepared barbecue.  However, let's be honest, it is an account of how those slaves prepared barbecue for the white plantation class. Slaves would not have had access to whole goats, whole hogs, sheep and a side of a cow to prepare their own meals or meals for their families. They often only had the discarded cuts, the tough portions of an animal that required a slow cook over low temperatures in order to make them tender enough to eat.  

Yet, the story of Wesley Jones remains important.  It provides a starting point on an educational journey to explore the true roots of barbecue. Those roots originated with the enslaved and persecuted.  The problem is that much of the history of barbecue is not written by those who did the work. 

The picture shown above is a good metaphor for this point. It shows a person working the pit, mopping the meat as it smokes. You can see who is doing the work, except for his face. Countless African Americans and Native Americans, whose identities have been ignored or forgotten by history, contributed to what we all enjoy today when we eat some pulled pork or sliced brisket. It was their cooking traditions, along with those of the Native Americans, that constitute the origin story of American barbecue.

I want to learn more about their work. That is my goal with this post. I decided to recreate what Wesley Jones would prepare for the barbecues in Sardis. Thanks to the Federal Writers Project, and one of the Project's editors named Elmer Turnage, I have the words of Wesley Jones for a starting point.  

Wesley said that he spent the night "basting de meats wid barbecue sass" and "all night long I swabs dat meat...." These passages suggest that he used something that modern pitmasters could refer to as mop sauce.  It is basically a thin liquid - usually vinegar (if you are trying to tenderize the meat) or beer (if you want to add flavor) - with spices.  Wesley basically provided the ingredients for this sauce: vinegar, black pepper, red pepper, salt, butter, a little sage, coriander, basil, onion and garlic.  He also provided one additional tidbit of information.  Wesley noted that some people added sugar, which suggests that what he was describing was a fairly typical barbecue sauce for the time period. 

A mop sauce is applied during the cook.  The question remained what happens before the cook.  Wesley did not say how the meat was initially prepared. He made no mention of applying salt or spices to the meat in advance of cooking it. I gave it a lot of thought and I came up with two options. First, I could do a simple salt and pepper seasoning. Second, I could prepare a rub, using the ingredients for the barbecue sauce as a guide. I chose the second option. I used the dry ingredients and substituted onion powder and garlic powder for onions and garlic.  

As for the meat itself, I don't have access to whole goats, hogs, sheep or even a side of beef.  I did have a pork butt.  I applied the rub to the meat and let it rest for a while, as I got the smoker going.  Once the cook began, I used the mop sauce basically every hour. I decided to wrap the pork about half way through the cook to help maintain the moisture. I applied a lot of the mop sauce before I wrapped it to help keep the meat moist during the final hours of the cook.  

WESLEY JONES' BARBECUE

Adapted from the Slave Narratives, Vol. XIV, pg. 73 (1937)

Serves many

Ingredients (for the meat):

• 1 pork butt (between 6 to 9 pounds)
• 2 tablespoon of kosher salt
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon of black pepper
• 1 teaspoon of red pepper flakes
• 1 teaspoon dried rubbed sage
• 1 teaspoon of dried basil leaves
• 1/2 teaspoon crushed coriander seed

Ingredients (for the mop sauce):

• 1 cup of apple cider vinegar
• 1/2 cup of unsalted butter
• 2 tablespoon of kosher salt
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon of black pepper
• 1 teaspoon of red pepper flakes
• 1 teaspoon dried rubbed sage
• 1 teaspoon of dried basil leaves
• 1/2 teaspoon crushed coriander seed
• 1 tablespoon sugar (optional)

Directions:

1. Prepare the pork.  Combine the dry ingredients in a bowl. Season the pork butt with the rub on all sides until well covered. Cover the pork and allow it to rest for at least a few hours, if not overnight. 

2. Prepare the smoker.  Prepare a fire in the smoker, and, allow it to burn until the temperature reaches approximately 275 degrees Fahrenheit. Soak wood chunks (preferably hickory or oak) in water for at least an hour before smoking the pork. 

3. Smoke the pork.  Once the smoker is ready, oil the grates and place the pork in the smoker. Add a few chunks of wood, such as hickory or apple wood to the fire to create the smoke.  You may want to wrap the pork about halfway through the cook to help retain the moisture. 

4. Prepare the mop sauce. Combine all of the ingredients for the mop sauce and stir well.  With a barbecue mop, apply the mop sauce at least every hour to the pork. Smoke until the pork reaches an internal temperature of at least 185 degrees Fahrenheit. 

One caveat: the foregoing recipe is experimental.  After all, this was the first time that I tried to make this recipe.  It needs some refinement, especially with respect to the rub. I hope to be able to cook it again and make some improvements.  When I do, I will update this post. 

Finally, a reknown writer, culinary historian and educator -- Michael Twitty -- recreates a barbecue sauce that is based upon Wesley Jones' mop sauce. Twitty recommends applying this sauce toward the end of the cook as a light mop sauce or glaze.  I used it as a barbecue sauce that could be mixed in with the pork once it was chopped or pulled.   

ANTEBELLUM BARBECUE SAUCE

Recipe from Afroculinaria

 Ingredients:

• 1/2 stick of unsalted butter
• 1 large yellow or white onion, well chopped
• 2 cloves garlic, minced
• 1 cup of apple cider vinegar
• 1/2 cup of water
• 2 tablespoon of kosher salt
• 1 teaspoon of black pepper
• 1 teaspoon of red pepper flakes
• 1 teaspoon dried rubbed sage
• 1 teaspoon of dried basil leaves
• 1/2 teaspoon crushed coriander seed
• 1/4 cup dark brown sugar or 4 tablespoons of molasses

Directions:

Melt the butter in a large saucepan over medium high heat. Add the onion and garlic until translucent.  Turn the heat down slightly and add vinegar, water, optional ingredients (sugar or molasses), salt and spices.  Stir and allow the mixture to cook gently for about 30 minutes to an hour.  Use this sauce as a light mop sauce or glaze during the last 15 to 30 minutes over the pit of coals and as a dip for the cooked meat. 

Michael also offers to options for this sauce.  The first option is to add 1/2 up of brown mustard and a bit more sugar to create a Carolina Mustard Sauce. The second option is to create a "red sauce" by adding two cans of tomato paste or 4 very ripe red or purple heirloom tomatoes (Large Red, Cherokee Purple, Brandywine or Amish Paste), and then cook it down for several hours on low heat to a comparable consistency, adding two tablespoons of Worcestershire sauce. 

*        *        *

As I noted above, this post is a starting point on a journey to explore the original roots of barbecue in America. I plan on doing more research on this subject and, over time, to continue posting what I have learned.  Thank you for taking the time to research this post; and, as always,

ENJOY!

Spiced Shrimp and Tomato Kebabs

If you follow this blog long enough, you will learn that I love to make kebab recipes.  I have a special fondness for Persian kebabs, such as Kebab e Chenjeh or Advieh-e Khoresh kebabs.  I even search out relatively obscure kebab recipes, such as the Uighur Lamb Kebabs. Truth be told: kebabs are becoming my most favorite kind of food.

The only drawback to kebabs is that my beautiful Angel, Clare, does not eat red meat or even most meat.  This leads me to search for different kinds of kebabs to make.  I could make vegetable kebabs, but who wants a skewer with a bunch of plants?  A skewer that goes over a fire should have meat on it, at least in my humble opinion.  In any event, I look for different things that I know my Angel will eat ... like shrimp.

That led me to this recipe from Food & Wine magazine for Spiced Shrimp and Tomato Kebabs. The key to this recipe is the marinade, which combines a lot of flavors -- ginger, cilantro, basil, mint, cayenne pepper, paprika, lime and honey.  This marinade combines some heat with sweet, and herbal with citrus.  With the use of that citrus (lime juice, I erred on a shorter period of marinating time (about an hour to an hour and one half).  After all, I want kebabs, not ceviche.

The best thing about kebabs is how easy they are to make once the meat is marinated.  Just thread some sticks and throw them on the grill.  Add a side dish, such as the saffron rice that I used in this instance, and you have the makings of a delicious and fast dinner during the week. 

SPICED SHRIMP AND TOMATO KEBABS

Recipe from Food & Wine

Serves 10

Ingredients

1/4 cup thinly sliced peeled ginger

4 garlic cloves

1/4 cup packed cilantro leaves

2 tablespoons packed basil leaves

1 tablespoon packed mint leaves

1 teaspoon cayenne

1 teaspoon smoked paprika

2 tablespoons lime juice

2 teaspoons honey

2 teaspoon salt

2 tablespoons extra-virgin olive oil

40 large shrimp (about 2 pounds), shelled and deveined

1 pint grape tomatoes

Directions:

1.  Prepare the marinade. In a food processor, combine the ginger with the garlic, cilantro, basil, mint, cayenne pepper, paprika, lime juice, honey, salt and 2 tablespoons of olive oil and puree.  Scrape the marinade into a large bowl, add the shrimp, and toss to coat.  Cover and refrigerate for at least 30 minutes or up to 4 hours. 

2.  Prepare the skewers.  Thread the shrimp and tomatoes onto skewers.

3.  Grill the skewers. Light a grill and oil the grates.  Grill the skewers over high heart, turning once, until the shrimp are lightly charred and cooked through and the tomatoes are just beginning to burst, about 6 minutes.  Serve right away.

ENJOY!

Grilled Steak with Green Sriracha

One of the things on my culinary bucket list is to make my own hot sauce.  It may not seem like much, especially to cooks and chefs who could easily make a hot sauce for various dishes.  However, I love hot sauce.  I really, really LOVE hot sauce.  I usually keep at least 3 or 4 different types of hot sauce on hand in our refrigerator, including the "staples," like Tabasco and Sriracha. 

Recently, I came across a recipe for a grilled steak with a green sriracha sauce.  A sriracha sauce is a type of hot sauce typically made from chiles, distilled vinegar, garlic, sugar and salt. The sauce is Thai in origin, often called sot Siracha; the name comes from the city of Si Racha, which is located in the Chonburi province of eastern Thailand.  The sauce is typically used in Thai cuisine as a condiment; and, it even finds its way into Vietnamese cuisine, served alongside bowls of phở.

Sriracha is particularly popular in the United States.  Given that over one ton of Sriracha sauce is produced every hour, it has found its way into many grocery stores and restaurants across the United States.  The supply is readily eaten by demand, including one person who consumed three bottles of it at one time.  While I have consumed my fair share of Sriracha sauce, I have never simply guzzled the hot sauce.  It is best drizzled over food, especially fried or grilled foods.

While the red Sriracha sauce is almost ubiquitous, the green sauce seems more intriguing and it is one that I have never tried before.  The recipe incorporates green chiles -- roasted poblano peppers and serrano chiles -- with a range of fresh ingredients such as basil, chives, cilantro, lemongrass, lime leaves and coconut.  The poblano peppers add depth to the flavor of the sauce, while the serrano chiles provide quite the kick, which one would expect.  The end result is a hot sauce that is in many respects better than the red Sriracha.  Maybe it is the use of fresh ingredients, prepared using a blender.  Maybe it is the tartness of the lime juice contrasted with the heat of the serranos, along the field of chives, cilantro, basil and mint.  Maybe it is just that I love most of what I make.    

GRILLED STEAK WITH GREEN SRIRACHA

Recipe from Food & Wine

Serves 4

Ingredients:

3 large poblano chiles 

2 serrano chiles

3 large garlic cloves, peeled & smashed

1/2 cup fresh ginger, sliced

1 half-inch piece of turmeric or

     1/2 teaspoon of ground turmeric

1 cup shredded unsweetened coconut

2 loose cups of basil leaves

2 loose cups of mint leaves

1 1/2 cups of snipped chives

1/2 cup of chopped cilantro

4 makrut lime leaves, shredded

1 lemongrass stalk, tender inner bulb, bottom 4 inches

     peeled and thinly sliced

1 cup canola oil, plus more for grilling

1/4 cup of lime juice, plus 2 tablespoons

Kosher salt

4-5 pounds of steak, such as flank steak or skirt steak, cut into 

     4 even sized pieces

Directions:

1.  Prepare the Green Sriracha.  Roast the poblano chiles directly over a gas flame, turning, until charred and tender.  Transfer to a bowl, cover with plastic wrap and let cool.  Peel, core and seed the poblanos.  Transfer the poblanos to a blender.  Add the serranos, garlic, ginger, turmeric, coconut, basil, mint, chives, cilantro, lime leaves and lemongrass and pulse to chop.  With the machine on, add the 1 cup of oil and puree.  Add the lime juice and season the green Sriracha with salt. Once the sauce is made, it can be refrigerated for up to three days.

2.  Grill the steak.  Light a grill.  Brush the steaks with oil and season with salt.  Oil the grill grates and grill the steaks in batches over high heat, turning once or twice, until the meat is lightly charred and medium rare, 5 to 6 minutes.  Cook a little longer, 1 to 2 minutes more, to obtain medium, if that is your desired doneness.  Transfer to a carving board and let rest for 5 minutes before slicing across the grain.  Serve the steak with the green Sriracha.

Roman Turkey Burgers

There is a seemingly infinite number of turkey burgers out there.  If you search for "turkey burger recipe" on Google, you get 147,000 results.  Not every result is a recipe for a turkey burger.  However, the search produces turkey burgers of every variety inspired by cuisines across the world.  There are southwestern turkey burgers, which usually include some chipotle or ancho chiles in the recipe, and "Greek" turkey burgers, with yogurt, oregano and feta cheese in the burgers.  And, there are quite a few "ultimate" turkey burgers. 

Recently, I wanted to make turkey burgers for my beautiful Angel. I perused page after page of turkey burger recipes but none of them really caught and held my attention.  I eventually decided that I would create my own turkey burger recipe.   A turkey burger recipe raises two questions, one that is easily answered and another one that is a little more difficult.

The first question is what type of ground turkey to use.  One has two choices: ground turkey breast or ground turkey thighs.  Personally, I think turkey thighs are better because they have a higher fat content, which helps to prevent the meat from drying out during the cooking process. If you are looking for a healthier turkey burger, you could use one-half thigh meat and one-half breast meat.  However, given the fact that you are making a turkey burger, as opposed to a regular burger, you are already making something that is relatively healthier.  

The second question is what to add to the ground turkey.  If you don't add anything to the turkey burger, you have a simple meal.  A simple, boring meal.  That is why there are so many different turkey burger recipes.  Many people have experimented with different ingredients that are mixed into the ground turkey to create a more flavorful and delicious burger.  

In the end, I decided to incorporate some Italian ingredients into this recipe.  I started with some sun-dried tomatoes.  I bought a jar of sun-dried tomatoes in olive oil, which provided an additional way to add flavor to the turkey.  I also bought some fresh basil and flat leaf parsley, both of which are chopped rather finely.  I rounded out the ingredients with some minced garlic and some grated Parmesan cheese.  All of these ingredients are complementary, working very well together in the ground turkey mixture.  

Overall, this recipe worked out very well.  It is a relatively easy and quick recipe to make during the week.  This means that I will be making it again, probably very soon.

ROMAN TURKEY BURGERS

A Chef Bolek Original

Serves 4

Ingredients:

1 pound of ground turkey (preferably ground thighs)

6 sundried tomatoes in olive oil, thinly sliced

1 to 2 tablespoons of olive oil

2 tablespoons flat leaf parsley, chopped

2 tablespoons Italian basil, chopped
1 tablespoon of grated Parmesan

2 cloves garlic, minced

Sea salt

Freshly ground black pepper

1 large tomato, sliced

1 red onion, sliced thinly

Lettuce

Directions:

1. Prepare the burgers.  Place the turkey in a bowl.  Gently add the sun-dried tomatoes, garlic, parsley, basil, salt, and pepper.  Mix the ingredients thoroughly.  Then add 1 tablespoon of olive oil.  Mix the ingredients gently.  You can add an additional tablespoon of olive oil, but that is optional.  Form into 4 patties and make an indentation in the middle of each one to help the patties cook evenly.

2.  Cook the burgers.  Pre-heart the broiler.  Broil the patties until firm and brown, about 3 to 5 minutes per side.  Serve on toasted buns with lettuce, tomato and onion. 

ENJOY!

Thai-Style Green Fish Curry

I am a huge fan of curry dishes.  The one thing that I love most about curries is the seemingly endless combinations of varying spices and herbs, together with a protein and/or with vegetables.   Even the same curry dish may be prepared in a slightly different way from region to region, country to country. 

My personal cookbook reflects much of that love.  I  have made many curries with a variety of ingredients, including two different types of duck curry (Kerala and Mauritius), pig's feet curry (Kangchu Maroo), and even a curry from the early Colonial period in the United States (Mary Randolph's Curry).  I have also made curries from around the world, from Africa (Mtuzi wa Samaki) to central Asia (Makher Taukari) to southeastern Asia (Kaeng Kiao wan Kung).  I have even tried to create my own curries, such as my Soft Shell Curry, Goan Style.

And, I am always on the lookout for new curry recipes.  Recently, I was going through my cookbooks when I found this recipe for Thai-Style Green Fish Curry.  The recipe comes from Joshua Wesson's Wine and Food and, because of Joshua's expertise in wine, it also comes with recommendations for pairing.  The recipe calls for the use of a firm white fish, such as halibut or sea bass.  I used monkfish, just because I wanted to try something different and the monkfish that was available and it was not on my do-not-buy list.  Monkfish was also cheaper than halibut and I like it a lot more than cod. 

In the end, this Thai-Style Green Fish Curry was a delicious dish that is very easy to make.  If I could make any other changes (other than using monkfish rather than halibut or cod), I think it would have added a little heat from a green pepper, such as a jalapeno or serrano chile.  Just another opportunity to add to the nearly infinite number of curries out there!

THAI-STYLE GREEN FISH CURRY

Recipe from Joshua Wesson, Wine & Food, page 73

Serves 4

Ingredients:

1 1/2 pound of firm white fish (such as halibut, cod or sea bass), 

     about 1 1/2 inches thick

1 stalk of lemongrass

1 can of coconut milk (13.5 fluid ounces)

1 cup reduced sodium chicken broth (or seafood broth)

3 tablespoons of fish sauce

Finley grated zest of 1 lime

3 tablespoons of lime juice

1 tablespoon high quality green curry paste

1 tablespoon peeled and grated fresh ginger

1 clove garlic, minced

1/2 cup chopped cilantro

1/4 cup chopped fresh basil

2 tablespoons chopped fresh mint

2 cups hot cooked jasmine rice

Directions:

1.  Prepare the fish.  Skin the fish fillets, if necessary, and discard the skin.  Cut the fillets into 1 1/2 inch chunks and set aside.

2.  Prepare the curry base.  Cut off about two inches of the lemongrass stem and pull of and discard the tough outside layers.  Finley mince the tender inside stalks, measure out 1 teaspoon and add it to a saucepan.  Add the coconut milk, broth, fish sauce, lime zest and juice, curry paste, ginger and garlic.

3.  Cook the curry base and the fish.  Bring the coconut milk mixture to a boil over medium high heat, then reduce the heat to low and simmer, uncovered, for about ten minutes to blend the flavors.  Add the fish and simmer gently until the fish is opaque throughout when tested with a knife tip, about 4 to 5 minutes.  Add the cilantro, basil and mint.  Taste the curry and adjust the seasonings with fish sauce.

4.  Plate the dish.  Place a scoop of rice in each of 4 warmed shall soup bowls and ladle the curry over the rice.  

By the way, Joshua Wesson recommends a German Riesling Kabinett as a pairing for the Thai-Style Green Fish Curry, which worked very well with this dish. 

ENJOY!

Thai Shrimp with Red Curry

A few weeks ago, I posted a recipe for Kaeng Kiao Wan Kung  or Thai Shrimp in Green Curry.  In that post, I noted my many efforts to make the dish, all of which technically failed due to my failure to procure one of the most vital ingredients of the dish ... green curry paste.  Whenever I was at the store, the shelves were stocked with red curry paste, but no green curry paste.  I would inevitably leave with a jar of red curry paste.  However, red curry paste does not make for a good Thai Shrimp in Green Curry.

Nevertheless, I used that paste and made Thai Shrimp in Red Curry.  This dish most resembled the curry dishes that I would order whenever we went out to eat at a Thai restaurant.  The aromas were very similar, as were the tastes.  The combination of the red curry paste, coconut milk, brown sugar, and, the fish sauce work very well with this dish.  This curry dish was a good consolation for all those times that I failed to find the green curry paste.

This leaves the question of the moment: which is better ... Thai Shrimp with Green Curry or Thai Shrimp with Red Curry?  I think it is a draw.  I have to admit that I just about love any curry that I eat.

THAI SHRIMP WITH RED CURRY

Recipe adopted from from Whats4Eats

Serves 4

Ingredients:
1 cup of coconut cream
2-3 tablespoons of red curry paste
3 cups of coconut milk
1/4 cup of fish sauce
2 tablespoons of brown sugar
1 pound of shrimp, peeled and deveined
Shrimp, peeled and deveined -- 1 pound
1/2 cup of basil
3 makrut lime leaves
2-3 serrano chiles, sliced into thin rounds

Directions:
1.  Simmer the cream and paste.  In a large saucepan or wok, simmer the coconut cream over low heat until most of the moisture boils away and the oil separates out. Stir in the curry paste and simmer for another 2 or 3 minutes. Do not allow to burn.

2.  Add the coconut milk. Add the coconut milk, fish sauce and sugar. Increase heat to medium high and bring to a boil. Then reduce heat to low and simmer for 5 to 10 minutes.

3.  Add the shrimp. Stir in the shrimp and simmer another 5 or 6 minutes, or until the shrimp is just cooked through. Adjust seasoning adding more fish sauce or sugar if you like and stir in the basil and lime leaves.

4.  Plate the dish.  Serve in individual bowls with steamed rice or rice noodles and garnish with the sliced chile pepper.

 ENJOY!

Penne Rigate with Asparagus-Pistachio Pesto

One of the most interesting chefs and television personalities is Andrew Zimmern.  I am a big fan of his television shows, especially Bizarre Foods.  Andrew has a very interesting and inspiring personal history.  He moved to Minnesota in the 1990s to receive treatment for chemical dependency and alcoholism.  After he finished the treatment program, he found a job at a French restaurant called Café Un Deux Trois.  Although Andrew washed dishes and bussed tables, he closely watched the chef, who had spent a few years learning under Chef Bouley in New York City.  Andrew watched the chef closely, and, when a line cook called in sick, Andrew took the job as a line cook.  After a few weeks, Andrew climbed the ranks and took over the kitchen.

I have been wanting to make some of Andrew's recipes for quite a while.  Recently, I came across a recipe for Rigatoni with Asparagus-Pistachio Pesto.  This recipe dates back to Café Un Deux Trois.  Andrew recalls that the the old chef at the restaurant claimed to have gotten the recipe from Chef Bouley.  Whether or not that is true, Andrew notes that the recipe is delicious.

And, Andrew is right.  This recipe is very delicious.  I made two changes to his recipe.  First, I substituted rigatoni with penne rigate.  Really, this dish could be prepared with any pasta, although I think rigatoni and penne rigate, as well as fusilli or orcchiette, would be the best pasta for this dish. Second, I used regular Parmesan cheese rather than Parmigiano Reggiano because I was making this dish for my beautiful wife, Clare.  Given she is pregnant, unpasteurized cheeses -- like Parmigiano Reggiano -- are off the table.  However, regular Parmesan is pasteurized and it works as a good substitute. 

PENNE RIGATE WITH ASPARAGUS-PISTACHIO PESTO

Adapted from recipe by Andrew Zimmern and available at Food & Wine

Serves 4-6

Ingredients:

1/4 cup of pine nuts

1 1/2 pounds of asparagus, cut into 1 inch lengths

3 medium carrots, chopped

1 medium shallot, chopped

1/2 cup packed basil leaves

2 garlic cloves

1 tablespoon of honey

2 teaspoons of thyme, finely chopped

1 1/2 teaspoons of lemon zest, finely grated

1 teaspoon of cumin

1/4 cup of extra virgin olive oil, plus more for tossing

Kosher salt

Freshly ground pepper

1 pound of Penne Rigate

1 cup of vegetable broth

4 tablespoons of unsalted butter

1/4 cup unsalted roasted pistachios, very finely chopped

1/3 cup parsley, chopped

Grated Parmesan cheese for serving

Directions:

1.  Toast the pine nuts.  Preheat the oven to 400°. Spread the pine nuts in a pie plate and toast for about 3 minutes, until golden brown.

2.  Begin preparing the pesto.  In the bowl of a food processor, combine the asparagus with the carrots and shallot and process until finely chopped. Scrape the mixture into a 9-by-13-inch glass or ceramic baking dish. Stir in the basil, garlic, honey, thyme, lemon zest, cumin and the 1/4 cup of olive oil. Bake for 25 to 30 minutes, stirring once, until the vegetables are soft and just starting to brown. Season with salt and pepper.

3.  Cook the pasta.  Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente, 10 to 12 minutes. Drain, reserving 1/2 cup of the cooking water. Transfer the pasta to a baking sheet and toss with olive oil.

4.  Finish the pesto and the dish.   In a very large skillet, combine the cooked vegetables with the chicken stock and butter and cook over moderate heat, stirring occasionally, until hot, about 4 minutes. Add the pasta, pine nuts, pistachios and the reserved 1/2 cup of pasta water and cook, tossing, until the sauce is thick and the pasta is coated. Stir in the parsley and chopped bacon and season with salt and pepper. Transfer the pasta to bowls and serve, passing the grated cheese at the table. 

ENJOY!

Hearty Tomato Soup (Like Campbell's Never Dreamed of)

In 1971, Francis Moore Lappé wrote a book, Diet for a Small Planet.  This book was one of the first critiques of grain fed meat production, arguing that it is wasteful and it contributes to global food scarcity.  (Although an avowed carnivore, I actually agree with the arguments relating to grain fed meat production and I try my best to buy only grass-fed beef.)  Lappé asked her readers to develop a new way of eating, focusing on what is best for both the Earth and one's body.  (I have to do a better job of working toward that goal.)

I have to be honest and say that I only recently became aware of Diet for a Small Planet.  Clare's parents were visiting us for a week.  They are both great cooks, and, one evening, they prepared a meal for Clare and myself.  The first course was a recipe from Diet for a Small Planet ... Hearty Tomato Soup (Like Campbell's Never Dreamed of).

Having never been a fan of Campbell's Soup, I can see why Lappé would add the parenthetical "like Campbell's never dreamed of."  This soup was very delicious and it was much better than anything that I have ever had from Campbell's Soup.  As for its preparation, Clare's parents said that they always use cooked rice rather than raw rice. On this occasion, they actually used some brown rice that we had in our pantry.  They also used whole tomatoes; however, they noted that, on some occasions, they add a little tomato paste.  The paste provides the soup with a deeper red color.  Finally, the garnish is their own creative contribution to the dish ... a couple of steamed asparagus spears and some freshly grated Parmesan cheese.  The garnish was the perfect way to finish this dish.

HEARTY TOMATO SOUP

(LIKE CAMPBELL'S NEVER DREAMED OF)

Frances Moore Lappé, Diet for a Small Planet at p.240

Serves 6

Ingredients:
Oil, as needed
1 clove garlic, minced
1 onion, choped
1 stalk celery, chopped
1 carrot chopped
1 28 ounce can of whole tomatoes, chopped and smashed
2 teaspoons of of salt
4 white peppercorns or lots of reshly ground black pepper
1 tablespoon of sugar
1 teaspoon of basil
1 teaspoon of oregano
2 tablespoons of wheat flour
1 1/2 cups of cooked rice (or 3/4 cup of raw rice)
3 cups of milk, hot
1 tablespoon of butter
Parmesan cheese, grated, as a garnish
Asparagus spears, steamed

Directions:

1.  Saute the onions.  Heat some oil in a heavy pot over medium high heat, saute the onion, garlic, celery and carrot until the onion is golden.  Add flour and stir until toasty.

2.  Add the rice.  Add the rice, stir and saute until the rice is a little toasty.

3.  Add the tomatoes and spices.  Add the tomatoes, salt, pepper, sugar, oregano and basil. If you added raw rice, cook until the rice is done, about 45 minutes.  If you are using precooked rice, cook until all of the flavbors mingle, at least fifteen minutes.  Remove from heat.

4.  Blend the ingredients.  Puree all of the ingredients in a blender or you can run the ingredients through a sieve. 

5.  Add the milk and butter.  Add the milk and butter, along with more salt and pepper if need.  Warm the soup, but do not let it boil. Serve warm, garnished with the grated Parmesan cheese and asparagus spears.

ENJOY!

Stewed Tomato and White Bean Bruschetta

Bruschetta is quintessentially Tuscan and it is not.  According to Culture Discovery, the name "Bruschetta" (broo-SKET-ta) is a word of Tuscan origin.  However, the concept of putting ingredients upon slices of toasted, rustic bread is a concept universal to all Italian regions.  People would toast the bread over hot coals, sprinkle olive oil on the bread and season it with some garlic and salt.  According to Culture Discovery, that is what led to the garlic bread that has become ubiquitous in Italian restaurants in the United States. 

While mainstream American restaurants continue to butcher a basic recipe (and I am thinking of one in particular, which offers endless garlic bread and salad), the Italians refined the bruschetta.  I like to think that, deep down, they view the bruschetta as a canvas.  They then "paint" that "canvas" with different ingredients.  Red color from tomatoes, green color from fresh basil, and white color from cheese. 

Recently, I found a recipe for such a "painting" in one of the pregnancy cookbooks that I bought so that I could cook for my beautiful, pregnant Angel.  The recipe brings stewed tomatoes, cannellini (white beans), fresh basil and feta cheese.  According to the authors of Healthy Eating During Pregnancy, the secret to the "full, rustic deliciousness of this Italian-style appetizer" is in the "sauce."  They recommend the use of vine-ripened tomatoes for the best flavor.  Ripe tomatoes obviously work well, but the best ones are usually found only in the summer.  I think that the recipe would be just as good with any ripe tomato that you can find.

STEWED TOMATO WITH WHITE BEAN BRUSCHETTA

Recipe from Healthy Eating During Pregnancy, at pg. 69

Serves 4

Ingredients:

1 tablespoon extra virgin olive oil

2 cloves of garlic

2 large vine-ripened tomatoes, peeled, cut into 

     6 pieces and seeded

Generous pinch red peppers flakes

1/2 teaspoon kosher salt

Generous pinch freshly ground black pepper

1/3 cup chopped basil

3/4 cup cooked white beans, drained and rinsed

4 thin slices of crusty Italian bread or 

    8 thin baguette slices

1/4 cup pasteurized feta, crumbled

 Directions:

1.  Stew the tomatoes.  In a wide pan, heat the olive oil over medium-high heat.  Crush 1 clove of garlic and add to the pan.  Add the remainder of the garlic, tomatoes, red pepper flakes, salt, and black pepper.  Cook for 5 minutes or until the tomatoes start to soften.  Using a potato masher, smash the tomatoes.  Continue cooking until the tomatoes become a thick sauce and there is very little liquid remaining, about 10 to 15 minutes.  Stir in the basil and white beans.

2.  Prepare the bruschetta.  Preheat the broiler.  Rub one side of each slice of bread with the remaining garlic clove.  Transfer to a broiler safe pan, garlic-side up and toast the bread until golden.  Top with the bean and tomato mixture and the crumbled feta and broil until hot, about 5 minutes, watching to make sure it does not burn. 

ENJOY!

Eggplant Caprese Napoleons

There is something about a recipe whose introductory remarks begin "[s]o simple, so fresh and so good for you."  This is a dish that I made for my beautiful Angel, Clare, as part of my effort to make nutritious dishes from the pregnancy books that I found.  The name -- Eggplant Caprese Napoleon -- caught my attention primarily because of the interesting combination of recipes that are brought together in this one little dish ... Caprese salads in the form of a Napoleon.

This recipe is more "Caprese" than Napoleon.  It draws from all of the ingredients in a classic, Neapolitan Caprese salad:  vine ripe tomatoes, mozzarella cheese and fresh basil.  It even includes a touch that I often add to my own Caprese salads ... balsamic vinegar.  The salad ingredients are stacked as layers, which draws its inspiration from the classic French Napoleon, a dessert featuring layers of puff pastry and filling.

The Caprese salad is actually "sandwiched" between two slices of eggplant.  The recipe calls for the eggplant to be grilled.  However, it does offer the option of broiling the eggplant slices, which is the option that I chose on this particular occasion.  Broiling the slices worked well, but it does not leave the classic grill marks on the slices that would have definitely added to the presentation.  Next time, I'll grill the eggplant.

EGGPLANT CAPRESE NAPOLEONS

Recipe from Healthy Eating During Pregnancy, at pg. 68

Serves 4

Ingredients:

1 large eggplant

1/4 teaspoon kosher salt, plus a little more to finish

1 clove of garlic, pressed or minced

2 tablespoons olive oil

1 large heirloom or other flavorful, ripe tomato, 

     cut into 4 slices

4 ounces pasteurized buffalo mozzarella cheese, 

     cut into 4 slices

1/4 cup balsamic vinegar

1/4 cup fresh basil leaves

Freshly cracked black pepper

Directions:

1.  Prepare the eggplant.   Preheat the grill or the broiler.  Slice off and discard the top and bottom of the eggplant and slice the remainder into 8 slices.  Season with the salt and let sit for 10 minutes.  Mix the olive oil and garlic in a small bowl.  Using a basting brush or spoon, brush the eggplant with garlic oil.  Grill or broil the eggplant until golden on both sides, about 8 minutes total.  If you broil the eggplant, make sure that it is not too close to the flame and watch it carefully to make sure it does not burn.

2.  Make the Napoleons.  On a serving platter, arrange 4 grilled or broiled eggplant discs. Top with a layer of tomato, a layer of mozzarella, and a final layer of eggplant.  Set aside.

3.  Make the sauce.  In a small saucepan over medium high heat, bring the vinegar to a boil and reduce to a syrup, watching carefully to make sure that it does not burn, about 4 minutes.  Carefully drizzle the syrup over the 4 napoleons, adding extra drops on the platter for decoration.  Sprinkle the basil atop the stacks and around the platter and sprinkle with salt and cracked pepper.  Serve immediately.

ENJOY!