Cocktail Recipes, Spirits, and Local Bars

Racy Eggplant Omelettes with Savory Red Chile

Racy Eggplant Omelettes with Savory Red Chile


  • 5 Tablespoons bacon drippings, or vegetable oil
  • 1 medium white onion, diced
  • 1 medium eggplant, top trimmed away, flesh cut into 1/2-inch cubes
  • 1 Cup Mellow Red Chile Salsa*
  • 1 Tablespoon soy sauce
  • 1 1/2 Tablespoon chopped canned chipotle en adobo
  • 1 Teaspoon salt
  • 8 large eggs
  • 1/4 Cup milk
  • Chopped cilantro, for garnish


In a large nonstick skillet, heat 3 tablespoons of the bacon drippings over medium heat. Add the onion and cook, stirring frequently, until transluscent, about 3-4 minutes. Stir in the eggplant and cook, stirring regularly, until the eggplant is richly browned and soft, and to the point where it is almost falling apart, about 15 minutes. Stir in the salsa, the soy sauce, and the canned chipotles. Season with salt and remove from heat.

Turn the oven on to its lowest setting. In a medium-sized bowl, lightly beat the eggs wtih the milk and about ½ teaspoon of salt. Heat a smallish nonstick or well-seasoned skillet over medium-high. When quite hot, add ½ tablespoon of the remaining bacon drippings and let heat a few seconds, then add ¼ of the egg mixture. Stir every few seconds to create large curds, and, when still creamy but set enought o hold together, spoon ¼ of the eggplant mixture across the center. Immediately roll your omelette out onto a serving plate and keep warm in the oven. Prepare the remaining omelettes in the same fashion. When the omelettes are made, spoon a generous 2-3 tablespoons of the salsa in a decorative ribbon across each one, and then sprinkle with cilantro.

Nutritional Facts


Calories Per Serving378

Folate equivalent (total)87µg22%

Riboflavin (B2)0.6mg33.7%

Rick bayless chili recipe

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Easy Vietnamese Scrambled Eggs with Green Onions (Trung Chien Hanh La)

Vietnamese-style scrambled eggs (Trung Chien) is seasoned with fish sauce (the salt of the East), a bit of sugar (an Asian secret of balancing flavor), ground black pepper and optional green onions for color. It is fried to fluffy perfection with either butter or vegetable oil.

Instead of crumbled pieces of fluffy eggs, the Vietnamese-style scrambled egg is usually fried intact with ribbons of cooked eggs. To keep it intact with a beautiful ribbon effect, a thin layer of whipped egg is spread over a hot skillet with few movements during the cooking process. The only movement needed is to push the edges of the egg into the center of the the skillet. Tilt the pan and let the liquid egg slide over into the now empty spaces. Continue doing this until no more liquid egg is left.

I like to turn off the heat and stop the cooking process when the top of the scrambled egg is still slightly wet. The residual heat usually finishes cooking the eggs without burning the bottom.

To make the scrambled eggs fluffy, it’s very important to whisk the eggs into a smooth homogeneous mixture. There should be no clumps of yolk or egg whites whatsoever before cooking. It also helps to whip the eggs with big strokes to incorporate as much air into the eggs as possible.

The American scrambled eggs utilize milk to make it fluffy, but I find that unnecessary.

Below is a very basic Vietnamese scrambled egg recipe. I kept it simple, using minimum ingredients.

You can improve this recipe by heating up garlic and sauteing that in the butter before adding the egg mixture. You can also make it into a full meal by adding more protein and vegetables, like this other fancy egg omelette recipe. In the words of my childhood superhero, “The power is yours!”

Mellow red chile salsa with sweet garlic and roasted tomatoes

From Salsas That Cook: Using Classic Salsas to Enliven Our Favorite Dishes Salsas That Cook by Rick Bayless and Jean Marie Brownson and Deann Groen Bayless

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  • Categories: Dips, spreads & salsas Mexican Vegan Vegetarian
  • Ingredients: New Mexico chiles tomatoes dried oregano apple cider vinegar garlic

Flight 3: Old Bordeaux

Erick brought: 1970 Château Mouton Rothschild. IWC 94. Bright red with an amber rim. Captivating nose of dark plum, blackcurrant, oak, coffee, cocoa and flowers. Juicy, sweet and suave on entry, then brightly focused in its red fruit and black flavors complicated by cedar and citrus. Finishes with flinty, saline nuances and very suave tannins. This outstanding wine is perfectly balanced and light on its feet, still very young and capable of a very long life. It might disappoint those looking for a blockbuster, but I love its overall sense of refinement. An essence of claret.

agavin: our bottle was fabulous

Walker brought: 1982 Château Gruaud Larose. IWC 96. Bright red with a pale rim. The still-closed nose reluctantly releases aromas of red cherry, sweet spices, aromatic herbs and coffee. Dense, rich and fleshy, with ripe red cherry, tobacco and forest floor flavors given shape by harmonious acidity and smooth tannins. The very long, slightly chewy finish shows a peppery chocolatey persistence. This is developing at a snail’s space and might last another three or four decades in a cold cellar, but while its tannic structure is noble and impressive, I’d probably want to check in on it again in five years’ time to see how the fruit is holding up.

agavin: our bottle of this was fabulous too. Mature, but has decades left in it.

Char Siu Barbecue Duck Flatbread. smoked mozzarella, passion fruit emulsion, scallion sesame. Fabulous pizza with a richness and a sweet and savory vibe.

Roasted Pork Banh Mi Flatbread. pickled vegetables, jalapeño.

Whole Broiled Prawns. lobster butter, garlic. Pretty good big shrimp.

Seafood pasta. Shrimp, mussels, manilla clams, diver scallops, uni cream sauce. This was a bit controversial. The noodles were actually a ramen egg noodle. They were made very soggy by the rich dish. That being said, it tasted great and the seafood was very fresh. It also was deathly bad with the red wine, but that’s uni. Overall we enjoyed it.

Easy Red Pepper Dip

The New Year is almost here and we're all excited about what 2013 will bring. But when it comes to that last string of holiday parties, do you know what food you are going to bring to the table? It has to complement your New Year’s resolution and be tasty enough to enjoy. Here’s your solution: savory red pepper dip made with your skinny jeans and taste buds in mind.

Not only does this power dip contain one of my favorite vegetables, red bell peppers, but it is also soaring with fiber and vitamins. In this recipe, cashews and chickpeas add a subtle crunch and boost of nutrients to your plate.

What some people believe makes a red pepper dip, or any other dip for that matter, taste delicious is added cheese or butter but there is no need for these empty calories. One of my healthy holiday secrets is to replace butter with healthier oils, and in this case, olive oil. Lean on your friend, the dutiful food processor, to whip these ingredients together and make a smooth dip you can serve as an appetizer with gluten-free crackers or as condiment for your main dish such as fish tacos, burritos or chicken. You'll quickly see how this simple recipe is one of the easiest health switches you can make. Believe me, you'll want to whip up a batch of dip each week to store in your fridge and serve with breakfast eggs instead of ketchup, lunchtime sandwiches instead of mayonnaise and afternoon snacks such as crudités.

Feel good about the changes you are making in your every day diet and spread your knowledge to others. For this year's New Year’s Eve party, bring something different that will convince even the most hesitant party-goers to make health their New Year’s resolution. That way, there’s a higher chance someone else will bring a red pepper dip to your next gathering.

Vegan Lentil and Potato Salad – Hearty and Healthy

Salads might be the go-to healthy meal but sometimes you’re just too hungry for a light bowl of greens…. Enter our vegan lentil and potato salad. The mustard based sauce mixes delightfully with the fresh &hellip

Recipe Summary

  • 2 teaspoons olive oil, divided
  • ½ cup finely chopped onion, divided
  • 3 cloves garlic, minced, divided
  • 2 cups beef broth
  • 2 (15 ounce) cans tomato sauce
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 teaspoons white sugar
  • 1 ½ teaspoons dried parsley
  • ½ teaspoon thyme
  • ½ teaspoon dried savory
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon ground marjoram
  • 1 pound ground beef
  • ½ cup diced green bell pepper
  • 2 cups water
  • 1 (16 ounce) package mostaccioli pasta
  • 1 cup shredded mozzarella cheese
  • 1 (8 ounce) package fresh mozzarella cheese, sliced

Heat 1 teaspoon olive oil in a large saucepan over medium heat cook and stir 1/4 cup onion and 2 garlic cloves in the hot oil until onion is slightly transparent, about 5 minutes. Increase heat to medium-high add beef broth, tomato sauce, oregano, basil, sugar, parsley, thyme, savory, red pepper flakes, and marjoram. Simmer mixture, stirring occasionally, until flavors have blended, 15 to 20 minutes.

Heat 1 teaspoon olive oil in a large saucepan over medium-high heat cook and stir 1/4 cup onion and 1 garlic clove in the hot oil until onion is tender and slightly transparent, about 5 minutes. Cook and stir ground beef into onion mixture until browned and crumbly, 10 to 15 minutes. Drain excess grease.

Stir ground beef mixture and green bell pepper into tomato sauce mixture simmer for 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Pour meat sauce, water, mostaccioli, and shredded mozzarella cheese into a 3-quart glass baking dish stir well. Cover dish with aluminum foil.

Bake in the preheated oven for 20 minutes. Remove aluminum foil and lay mozzarella cheese slices over mostaccioli mixture. Bake until cheese is melted and bubbling, about 10 minutes.


Tahini is a versatile &ldquopaste&rdquo made from sesame seeds, which are high in protein, calcium, omega-3, six fatty acids and antioxidants. Soom only uses sesame seeds from Ethiopia &ndash the very best place for them. They produce and package their product in Israel and import it to sell in the US. The chocolate tahini is peanut-free, dairy-free, gluten-free, kosher, no added oils and only 10 grams of sugar!

Get Dressed Sesame Sensation Roasted Eggplant Noodles

This recipe of Get Dressed Sesame Sensation Roasted Eggplant Noodles is just perfect for a complete meatless meal. You can add matchsticks of seedless cucumbers as a topping if you&rsquod like, along with the chopped peanuts, scallions and cilantro.

Almond Joy After-Dinner Drink with Catskills Provisions NY Honey Whiskey Truffles

Ok, so you try to think of something spectacular to serve for dessert, particularly when guests are over, when all you really want is a small super special chocolate thingy, right? Well if you had that &ldquothingy&rdquo then how about a terrific, simple after-dinner cocktail to serve with it?
It would work even better than a dessert, right?.

Wilder Condiments Honey Jalapeño Mustard with Leeks on Roasted Sea Bass

This honey jalapeño mustard is the perfect blend of sweetness and spice made with sustainably grown California jalapeños and honey. Isabel says, &ldquoIt&rsquos best enjoyed brushed over grilled chicken, with a crisp sauv blanc in a picnic basket.&rdquo I beg to differ as I have found so very many great ways to use it, whether it&rsquos straight out of the jar and tossed with some lightly sautéed vegetables or roasted mellow with some fish as I&rsquove done here.

Chicken With 40 Cloves Of Garlic using the Joseph Joseph SmartBar to wash all the odors away

So here is my version of the famous James Beard recipe from long ago, of Chicken with 40 Cloves of Garlic. And use the Joseph Joseph SmartBar while making it to rid your hands of the garlic smell!

Monday, October 16, 2017

Agritourism Adventures in Marietta, Ohio

Disclosure: I spent 3 days in Marietta, Ohio on an agritourism press trip. I was put up, fed, and shown the sights courtesy of the Marietta CVB. In exchange, I have written this post--and the two that will follow, since I'm so charmed by this town and I think ya'll should visit.

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Why not have a getaway weekend with your friends? I think women, especially mothers, don't treat ourselves with the same nurturing we provide to others. When I was telling my friend Cathy about my recent visit to Marietta, Ohio she said "we should go there". It NEVER occurred to me to plan a girls' weekend vacation, but why not? There's plenty to do and see around Marietta, and it's a nice drive from many larger metro areas in OH, PA, WV and KY. In this post I will share where to stay, where to eat, and what to do in Marietta, Ohio.

First things first--where to stay in Marietta, Ohio. [I keep adding the Ohio part so you don't get confused with another Marietta.] I stayed right downtown by the Ohio river in the historic Lafayette hotel. I had a clean & comfy room in the Hoag addition with a nice view of the river--not that I lingered in my room! Staying in the Lafayette was convenient to many restaurants and shops, and the ability to walk right out the door and see a great blue heron fishing for breakfast along the river . . . well, that's not a sight you usually see steps away from a thriving business district! It was very convenient to easily walk 'home' after viewing a spectacular sunset.

Now that you're settled in, let's talk about food--because this is a food blog and I'd be remiss if I didn't share about the yummy meals Someone Else Made for Me in Marietta! In addition to the Lafayette (French toast for breakfast was quite nice) I sampled several restaurants within walking distance of the hotel.
If you like to start the day with a caffeine hit, stroll down to Jeremiah's Coffee House. I'm not a coffee drinker, but if you like tea, their house chai blend was exceptional--spicy, not cloyingly sweet like the usual national chains, and being on the road means I can't make my DIY Iced Chai. There's baked goods and comfy chairs if you want to linger, and you're welcome to keep it green by bringing your own mug if you like.
For heartier breakfast fare (think pancakes the size of a Costco pie!) or a locally-sourced lunch, stroll across the Lock Bridge to the Harmar neighborhood and Busy Bee Restaurant. Larry, the owner, is so committed to locally-sourced products that they churn their own butter from Snowville Creamery cream! I'm a fan of corned beef hash, and when the brisket is corned in house, well, I had to try that. For coffee drinkers, Busy Bee supports a local business, Broaster's Coffee, run by a young entrepreneur named Ashton.
Our group dinner at The Galley was fun. We shared several appetizers, and I thought the Blue Cheese Kettle Chips were particularly good. Since I'd been eating out so much, I had veggies with my lamb burger and they were perfectly prepared. The service was terrific for our large group, and it was nice to window shop on the way back to the Lafayette hotel.

Watch the video: Eggplant and Sardines Omelet. Tortang Talong at Sardinas (January 2022).