The Laughing Wolf

Carnival Of The Recipes

Okay, this week's entry in the Carnival of the Recipes is going to be a two-fer again, since I may not be able to take part next week. As a treat to Teresa, one of this week's entries is again mushrooms. I just did these over at my cousin's, and they turned out okay. So, here we go:

Grilled Eggplant

Hardware
Peeler (if you have not used a "Y" peeler, do so, you will never go back)
Knife
Cutting board
Oven/microwave proof measuring cup, 2 cups
Grill
Brush
Tongs
Spoon
Tray, plate, or other container with a lip

Ingredients
Fresh garlic
Fresh dill
Eggplant, white if possible
Olive oil
Bacon drippings
Fresh ground pepper
Kosher salt

Place one cup of olive oil in measuring cup and bring to a medium heat in microwave or oven. Add in a dollop or two of bacon drippings and mix until dissolved. Peel and medium chop a couple (or 3-4) of cloves of garlic, and chop about 2t of fresh dill. Place into oil and allow to steep. Keep oil warm (not hot).

Peel eggplant and slice long-ways, placing slices on tray. Brush with the warm oil mixture, flip, and brush other side as well. Be sure oil lightly covers all the surface of each slice. Salt very lightly, if at all, using Kosher salt (bacon grease is usually quite salty). Using tongs, place slices on hot grill, and turn 90 degrees to get good hashmarks. Flip, repeat, and serve. Eggplant is done when tender and flexible. Keep in mind that cooking will continue after it is off the grill, so don't go too long... Serve warm.

Grilled Portabello Mushrooms

Hardware
Knife
Cutting Board
Spoon
Tongs
Tray, plate, or other container with a lip
Grill
Oven/microwave proof measuring cup, 2 cups
Brush

Ingredients
Portabello mushrooms
Aged balsamic vinegar
Fresh garlic
Fresh dill
Olive oil
Bacon drippings

Place one cup of olive oil in measuring cup and bring to a medium heat in microwave or oven. Add in a dollop or two of bacon drippings and mix until dissolved. Peel and medium chop a couple (or 3-4) of cloves of garlic, and chop about 2t of fresh dill. Place into oil and allow to steep. Keep oil warm (not hot).

Prepare mushrooms by cleaning and removing stem. Brush top of cap with olive oil (plain or mixture) and place on tray cap side down. Brush or pour oil mixture onto gills to coat, being sure to get some of the spices in each cap. Let sit, and just before grilling, pour in small amount of balsamic vinegar (1t more or less). Place on grill cap side down using tongs, turning to get hash marks. Flip, and cook gill side, then flip back over to finish gill-side up if needed. Serve warm. Use Kosher salt if salt is needed.

HELPFUL HINT OF THE WEEK: Kosher salt is a kitchen staple because it is pure salt, no additives. Additives, and even minerals, slow down the dissolve and absorption time. This oft leads cooks astray, as they add salt, taste, and then add more when it doesn't taste right. This can happen multiple times, and the net result, a dish that is too salty. Kosher salt helps eliminate this problem by reducing the dissolve time, so that you get a true taste quickly. I use mostly Kosher salt in cooking, followed by sea salt. The only time I use standard "table" salt (iodized) is when baking.