Tapas and Empanadas

9-24-2011 Sat. warm, cloudy.


WEEKEND BREAKFAST --- coffee | concord grapes | honeydew
LUNCH --- ( at Panas ) platter of empanadas of grilled chicken, chipolle steak, roasted pork, samba shrimp, smoked eggplant, sauteed spinach, corn, with sauce verde, Aji, chimi and pimenton
DINNER --- tapas at home: sauteed baby squid with ginger and pimenton, served with roasted red pepper sauce and concord grapes | bread with spicy eggplant and sun-dried tomato relish| bread with roasted red pepper and almond spread | green olives with smoked mussels | sauteed spinach | fennel,cherry tomato and radish salad | wine

Panas Gourmet Empanadas

homemade tapas spread

squid platter

• finger food mostly, fun to make and fun to eat.
• empanadas at Panas, shells are thin, crispy but not deep dried, the fillings are moist and tender.
  

bitter melon and eggplant

9-21-2011 Wed. mild, damp.


BREAKFAST --- coffee
LUNCH --- black quinoq with Marcona almond and dried cherries
AFTERNOON-TEATIME --- apple
DINNER --- Lebanese style eggplant relish ( eggplant, tomato, shallots, garlic, cilantro and crushed nuts) | sauteed bitter melon with fermented black beans | steamed Chinese taco buns with PPQ pork and shiso leaves | rice | fennel and lettuce salad | wine

• a meal with everything from the recipes collection ( all linked )
  

Spiced eggplant relish, Lebanese style

a recipe from Saha , a chef's journey through Lebanon and Syria, by Greg and Lucy Malouf

• 1 aubergine , thin and long eggplant, peeled and diced
  
• 1 small purple onion , finely chopped
• 2 cloves garlic, finely chopped
  
• 1 ripe tomato, seeded and diced
  
• 2 tbs olive oil
  
• 1/2 tsp ground cumin
  
• 1/2 tsp turmeric
  
• 1/2 sweet pimenton
  
• a pinch of cayenne pepper
• juice of 1/2 lemon
  
• 1/4 cup of flat-leaf parsley, finely chopped
  
• 1/4 cup of cilantro leaves, finely chopped
• 1/4 cup of mint leaves, finely chopped
• salt, sugar
  

1. put the eggplant cubes in a colander and sprinkle with salt. After 20 minutes, rinse under cold water and pat dry
2. heat the oil in a pan and saute the eggplant, turning the cubes from time to time until they are light golden brown. use a slotted spoon to transfer the eggplant to a plate aside
   
3. add the onion, garlic and spices to the pan, and stir-fry in the remaining oil on a gentle heat for 5 minutes.
   
4. return the eggplant to the pan with tomato, salt, sugar, lemon juice and a little water, simmer gently for further 5 minutes.
5. remove from the heat and stir in the fresh herbs, serve at room temperature. good with bread or rice