Last night's dinner was pretty simple but pretty tasty stuff:



These're thin (about a quarter-inch) slices of panko-breaded eggplant, served with a thin slice of softened mozzarella between 'em. There's also shrimp and scallops - lightly sauteed in olive oil with a dash of lemon - and a tomato-and-basil sauce which is pretty much just tomato and basil sauteed in the same pan f'r a minute or two. Very tasty but very simple, that's a lot of disparate elements all cooked in about twenty minutes, in the same pan.

Dessert, unpictured, was oven-roasted peach and banana slices served warm over ice cream and a small slice of angel food cake. Eatin' good in our neighborhood!

For those of you who tried - or were interested in trying - Green Bee Salsa but were put off by the hot hot heat, I have a new variant you might care to try. It's cooler, sweeter, and still has a kick BUT as an aftertaste, as opposed to smack up in front of you.

I'm not sure what to call it, inasmuch as it's actually greener than Green Bee, so I suppose I will call it Pair Of Bees Salsa. Because it's made with pears.

As before, you roast in a 375 degree oven for 45-60 minutes the following:
1 pound jalapeños
3 habaneros
3 sliced bartlett pears
1 white onion
2 sliced Braeburn apples
1 head garlic

When you do your puree, you will want to add (to taste):
Cilantro
Rosemary
Lemon Basil
Mint

And of course: half-tbsp salt and quarter-cup white OR apple cider vinegar. Without these, it'll ferment.

The result is a better enchilada sauce than a salsa, but I also mix it with low-fat cream cheese for a chip dip. Good luck!

I've been doing a lot of cooking with Red Delicious apples lately, by way of savory rather than sweet dishes. I've not been grabbing photos of everything, like I've been doing with recipes over on my Flickr account, AND since I finally broke down and got a client with tagging capabilities, I figured I'd post them here in my LiveJournal to share and also to help keep a little track of 'em. I mean, seriously, I use tags out the wahzoo in my sketchblog, I just seemingly can't be arsed over here.

( And with the mention of the word 'arse,' it's time for delicious food recipes...! )