Sol Cocina’s LOBSTER & SHRIMP TACOS (each with a different salsa: one with mango habanero, one with pico de gallo and one with tomatillo (or pick your fave).

New readers (thank you!) may not know what a big fan of eggplant I am.  In fact, one of my signature recipes is a lower-calorie version of eggplant parmesan, which I have aptly named Eggplant Parmesan “My Way”.  The Western (Globe) eggplant is your common grocery store variety – they are typically large with glossy dark skin and the kind most often used in eggplant parmesan. Because they’re so large they are also an excellent choice for frying or grilling. Another variety is the Japanese or Asian eggplant which is smaller with a more elongated shape; we planted a few of these in our garden this year.

This weekend, I grilled several along with the green peppers for the “not your mama’s” stuffed peppers dish I prepared.  Interesting factoid of the day:  the eggplant is a member of the nightshade (Solanaceae) family and  is akin to the potato, tomato as well as the tomatillo and chayote. And, although it is generally treated as a vegetable,  the eggplant is really a fruit.

Even though my favorite eggplant dish is Eggplant Parmesan, summer calls for something lighter – like a dip or spread to savor with a cool glass of Pinot Grigio. Baba ghanoush immediately came to mind…. but I wanted to add a little twist since Baba ghanoush isn’t very original, plus I didn’t have any tahini, which is an essential ingredient.

Greek- style Eggplant Spread – Melitzanosalata

In Greek: μελιτζανοσαλάτα, pronounced meh-leed-zah-no-sah-LAH-tah

4 Japanese eggplants or 1 Globe eggplant

1 tablespoon lemon juice or red wine vinegar

1 tablespoon fresh mint, chopped

2 tablespoon olive oil

1 tablespoon fresh parsley, chopped

dash of cayenne

salt and pepper to taste

Heat gas grill to med-high or, if using a charcoal grill, prepare it for direct heat over hot coals.

Brush eggplants with olive oil and prick with a fork in several places. Grill, turning every 5 minutes until charred all over and very soft, about 10-15 minutes for small Japanese eggplants and 20-25 minutes for larger sized globe eggplant. Remove from grill and allow to cool. Make a slit in the skin along the length of the eggplant and scrape the pulp from the skin.

Coarsely chop and transfer to a colander and allow to drain over a bowl for 15 minutes and discard any liquid in the bowl.

Combine the rest of the ingredients. Blend in a food processor or with an immersion blender. Drizzle with olive oil and sprinkle with parsley. Serve with toasted pita bread. You may also want to jazz it up with a few other accompaniments such as: chopped red onion, chopped kalamata olives, and/or chopped tomatoes.

Enjoy

Along with the bumper crop of slender green beans – the particular variety, I’m not quite certain of; our garden has blessed us with a bounty of  beautiful purple and green peppers as well as Japanese eggplant and Chinese peas. It’s a veritable United Nations of vegetables growing in our backyard – just one of the pluses of growing your own vegetables – whether in pots on your patio or in a sliver of side yard, if you’re fortunate to have one in your slice of urban oasis.

So, I had a LOT of green peppers – and a colorful crunchy, summertime salad, like the one I posted last week,  would only require one pepper – I needed a dish that would use at least 6 peppers. I decided on stuffed peppers – don’t groan, this is NOT your mother’s stuffed peppers, or my mother’s – which I remember being somewhat thick-skinned and bitter tasting and smothered with stewed tomatoes, and would eat grudgingly.  Now, I know that charring and removing the skin of  peppers imparts a smoky flavor, removes any bitterness, and renders the peppers a soft, yet unctuous meatiness.

Grilled Peppers Stuffed with Herbed Basmati Rice

6 medium-sized green peppers

2 tablespoons extra-virgin olive oil

1 cup cooked basmati rice

8 oz. chopped pancetta (optional)*

1 garlic clove, minced

1 medium tomato, finely chopped

1/4 cup onions, finely chopped

1 tablespoon chopped fresh parsley

1 teaspoon chopped fresh thyme or ½ teaspoon dried

8 oz. of prepared Arrabbiata sauce*

1/2 cup fresh parmesan cheese, shredded

Serves 4

Heat gas grill to med-high or, if using a charcoal grill, prepare it for direct heat over hot coals.

Brush green peppers with olive oil, Grill whole, turning every 5 minutes until charred all over and very soft, about 10 minutesk. Remove from grill, put into a paper bag, folding down the top. This allows the green peppers to steam a bit and makes it easier to peel off the skin. When cool enough to handle, peel and discard the charred skin from the peppers and slit lengthwise to remove the seeds and core from the top. Lay the peppers on a paper towel to absorb any cooking liquid.

Preheat oven to 350 degrees.

Heat 1 tablespoon of the olive oil in a large skillet. Cook the pancetta for 2 minutes, add the onion, garlic, tomato and cook over med-high heat, stirring occasionally, until tender, about 4 minutes. If you’re using dried thyme, add the thyme during the last minute to release the flavors. Transfer to a bowl.Add one cup rice and the parsley to the pancetta mixture, combine the ingredients, season to taste with salt and pepper.

Cover the bottom of a 9×12 baking dish with a layer of arrabiata sauce. Gently mound a spoonful of the rice stuffing in the middle of each pepper and press the sides around the filling. Place in the baking dish, spoon additional sauce on top, cover with aluminum foil and bake for 30 minutes. Remove the aluminum foil, sprinkle with parmesan cheese, and bake for another 5 minutes to melt the cheese.

* Can be eliminated for a satisfying and delicious vegetarian dish.

* I always like a little heat and used an Arrabbiatta sauce from Antonello’s Ristorante, but you may use Puttanesca or any spaghetti-type sauce that you prefer.

Shown served atop a bed of polenta (recipe to be posted).

Enjoy

Just recently, Sol Cocina in Newport Beach celebrated their one year anniversary with a week-long celebration that ended with a bash for a few hundred of their avid friends. Sol Cocina occupies a beautiful space designed to echo the expansiveness of the sea, sky, and desert of the Baja peninsula and successfully combines old world charm with urban comfort. The party began in the downstairs private dining room but, considering this area can be reserved for private events of 35 to 50 guests, we soon overflowed into the main dining area where guests enjoy a fabulous view of the Balboa marina while sipping Partida margaritas (or your choice of the 60 artisan tequilas offered).

Of course, there was Chef Deborah Schneider’s house special Guacamole Sol, passed mini carne asada tostadas, panuchos (empanadas), and other delicious Baja antojitos. And no party is complete without cupcakes!

Sol Cocina has a menu full of fresh, seasonal ingredients and  showcases dishes that are true to Baja style like Carne Asada Street Tacos and Cocktel de Mariscos as well as chef’s own Baja-inspired dishes. Besides ultimate harbor vistas from every table, the restaurant features an open kitchen with counter seating and a vibrant bar with cozy fireside seating. They have a fantastic happy hour from 3:00 – 6:00, 7 days a week, with $5.00 Sol house margaritas, well drinks and beer, and special pricing on antojitos. If you haven’t experienced Sol – you better,  Andale!

Although we’ve been having typical southern California weather, most of the country has been blistering in 90+ temperatures, and just like those folks,I’d rather be firing up the grill or stoking a beach bonfire than inside cooking on the range. So following an afternoon spent lazily floating in the pool and dodging kids hurtling themselves off the diving board, I decided the evening called for succulent grilled turkey burgers and a garden-to-table summertime salad.

I have never seen a purple pepper, but The Don planted these gorgeous organic Purple Beauty peppers this year.

Cutting into the peppers, I was surprised to discover that their flesh was green – red peppers have red skin and flesh, yellow peppers – yellow, etc. – this gave them an unusual striped look when chopped. Combined with a tablespoon of  basil chiffonade and a small pile of chopped red onion, then tossed with a handful of halved grape tomatoes and the kernels from two ears of corn and splashed with a bit of olive oil and balsamic vinegar, this crunchy salad, chock full of vibrant color, shouted “Hooray, it’s summer!”

Southwestern Turkey Burgers

1¼ lb. ground turkey

2 tsp. Southwestern Rub or Cajun seasoning

1 tablespoon Worcestershire sauce

1 tsp. prepared barbecue sauce

cracked black pepper to taste

4 whole wheat buns

Garnish:

sliced red onion
sliced beefsteak tomato
romaine or butter leaf lettuce leafs
bread and butter pickles

Heat the grill to med-high. Spray the grill rack or use a piece of crumpled up tin foil to spread oil on the rack – a tip I read somewhere which prevents flare-ups and the possibility of singed eyebrows

Combine the ingredients and form 4 patties, be careful not to overwork the meat – this makes for tough burgers. Carefully place the patties on the grill and cook for  7 minutes. Turn only once and cook for about 5 minutes more or until the burger is fairly firm to the touch (gives just a little) and meat juices are clear.

Enjoy

Antidote to a hot summer’s day – Watermelon, cucumber, and feta salad with micro greens. A farm-to-table salad prepared by Chef Ryan Adams for the 2nd Annual Slow Food Orange County BBQ.

Careening through the aisles of Costco in a carefully orchestrated path that circles around the wine bins and heads toward the fresh fish section, I quickly snatched up a length of fresh Sockeye salmon and was headed to the giant refrigerated produce room, when I spied a package of  three colorful, whole fish in an Asian lady’s cart. I screeched to a halt to ask her what kind of fish it was – she replied, “red snapper”; and I asked her how she prepared it and she stated, “steamed with just some soy sauce and ginger” and added that she uses the head for soup, and smiled knowingly.

I laughed because I knew why she was smiling. Most Americans are squeamish just seeing a whole fish with the eyes staring back at them, have to make the obligatory “ewww” and “gross” exclamations, and wouldn’t even consider having a whole fish presented to them on a plate, much less eat the head or the eyeballs. Being half Asian, I know that Asians (and other cultures, too) do not let any part of a fish go to waste. The nice lady pointed to where the fish was in the case and said there was just one package left – I raced over and grabbed it. The eyes were clear, the gills bright red  and the skin shiny  -  indicators of a good, fresh fish.

Personally, I think a whole fish, beautifully prepared and surrounded by fresh herbs and a fragrant sauce, makes for a striking presentation. Years ago, one of our favorite places to dine was Five Feet in Laguna Beach – and their signature whole catfish was the main reason.

On this day, I decided to grill the fish rather than steam it – mainly because I didn’t have a pan large enough, but also because grilling ensures that your whole house won’t smell like fish! A grill basket comes in handy, but isn’t necessary – before grilling use a paper towel, or your hands, to spread oil on the fish to prevent it from sticking.

Grilled Whole Fish with Soy Ginger Sauce

1 whole red snapper per person (cleaned and scaled)

1 bunch of green onions, washed and sliced into 1½ pieces

Heat the grill to medium-high.

Oil the outside of the fish with sesame oil and stuff fresh cilantro and sliced lime inside the fish cavity. Other herbs and lemon can easily be substituted.

For the sauce:

1/3 cup of soy sauce (I use Bragg’s Liquid Aminos)

1 tablespoon grated ginger

1 tablespoon of rice wine vinegar

You could also add minced garlic and a teaspoon or so of chili sauce.

Place the fish on a rimless cookie sheet and slide onto the grill. Grill with lid closed for 6-8 minutes, depending on thickness. Flip and grill on the second side until the flesh is opaque (white) and flakes easily, another 6-8 minutes. Remove the fish from the grill using a fish spatula and slide onto the cookie sheet.

Enjoy

The head was removed in the final shot to protect the innocent and the squeamish.

If you happen to have a fisherman in your house, or buy fresh fish that hasn’t been cleaned or scaled, visit Jaden at Steamy Kitchen for tips – she’s a fabulous cook,  the author of the Steamy Kitchen cookbook, and has a funny, irreverent style.

Two Dumb Dames in Eureka Springs, AR

Not many things last five generations in today’s world,  but Two Dumb Dames can not only boast that their family fudge recipes, handed down through the decades, have provided the livelihood for five generations of the Chambers/Sullivan/Walker family, but also satisfied the sweet cravings of thousands of visitors to the picturesque town of Eureka Springs, AR.  The original dumb dame’s husband had to eat his words (and probably a lot of fudge) when he declared her idea  ”the dumbest thing I’ve ever heard of”!

OMG, Chocolate, caramel and crunchy pretzels!

English Toffee: my all-time favorite!

It's not always about the chocolate!

New flavor: Lemon Cream Pie for citrus lovers!

Craving some old-fashioned taffy?

Pucker Power!!!

Don't mess with Hallie - the original Dumb Dame. She's packin'.

Jonell (R) and Lana (L) 2nd and 3rd Generation Dumb Dames

Amanda - 4th generation Dumb Dame

Friendly faces like Ashley's (5th generation Dumb Dame)

The natural beauty and abundant wildlife of the Ozarks region is surely one of the U.S.’s best kept secrets and we aim to keep it that way. But If you find yourself in unique and historical Eureka Springs, AR be sure to stop in and satisfy your sweet tooth at Two Dumb Dames on Main St. in the heart of downtown. Better yet, you can get a taste of their delectable treats by ordering online – they have something for everyone, including sucrose-free fudge for folks with sugar intolerance or diabetes. All the fudge and candy are homemade in small batches. Their ambrosia-like divinity is the real thing and  I know for a fact that Lana gets up every morning at 4 a.m. to make it!

Greeted by a bounty of green beans upon our return from vacation, I’ve been busily creating summertime salads that defy the term “salad”  as it is commonly thought of, i.e. dressed salad greens with traditional salad toppings. The first was the classic Niçoise Salad, inspired by images of my daughter  gleefully absorbing the sights, sounds, and smells of  Italy and France – last week traveling from Venice, to Avignon, the French Riviera via Monaco, to Nice (where salade Niçoise originated).

Today’s salad also hails from the french countryside and was inspired by the beautiful Bon Appétit 1994 Special Edition entitled The French Countryside.

I treasure my archive of these informative and gorgeously photographed Bon Appétit special editions, a gift from my mother when I was married  My recipe was inspired by the Potato Salad with Haricots Verts, Roquefort and Walnuts from the article The Art of the Picnic.

Grilled Potatoes with Green Beans, Blue Cheese and Walnuts

adapted from Bon Appétit

10 small red-skinned potatoes, halved

1/2 pound young green beans,trimmed

2/3 cup Blue cheese, crumbled

1/3 cup walnuts, chopped and toasted

Honey Mustard Vinaigrette

Serves 4 as a side or 2 as a main

Heat grill to med- high.  Toss the potatoes with a 2 tablespoons of the vinaigrette before placing on grill. (I used the remainder of the vinaigrette from the Nicoise Salad). Sear with grill marks on cut side and then lower heat and transfer to a sheet of heavy duty aluminum foil to continue cooking. About 20 minutes total.

Cook green beans in a large pot of boiling salted water until crisp-tender, about 2-3 minutes. Drain and rinse under cold water to cool. Drain well and transfer to a medium bowl. Toss with 2 tablespoons of the  vinaigrette, add walnuts and half of the  blue cheese and gently combine.

Arrange beans on a platter. Surround beans with the grilled potatoes or mound them in the center atop the green beans.

We enjoyed this as a main dish, or you could do as the French do and include it as a side dish to a succulent roast chicken as in the article. Either way -

Enjoy

Today, she comes home, exhausted from a transformative journey encompassing four European countries – the grand finalé,  two racous nights in Paris celebrating  Bastille Day , the French national holiday known as La Fête Nationale, as the French do. I’m so excited – can’t wait to hear about her trip!

Vanilla Pecan Fudge

Two Dumb Dames in Eureka Springs, AR can satisfy ANY sweet tooth! Full article coming on Friday.