All Things in Moderation

We’re having a small party next Saturday and so I’ve been thinking about the menu and what kind of appetizers to serve.  I’ve asked a few family members for suggestions and all of them requested this one.  It’s not the healthiest dish on the planet but since it’s one of those things I only make on rare occasions it falls into the eat in “Moderation” category.  Below I’ll jot down another recipe for an eggplant dip that’s quite a bit more nutritious although Michi may have already given us a similar one.

When I was growing up the popular appetizer at cocktail parties was Rumaki (chicken liver, water chestnut, bacon) so I guess mine isn’t any worse than that.  My father was the Rumaki King and so my sister and I helped make and serve a lot of it…………………………….yuck.

Fried Artichoke Hearts (serves 4 to 6)

Ingredients:

1 can artichoke hearts, not the marinated variety, you can buy them whole or quartered.  Quartered are more work but go further with a crowd.

3/4 cup flour

salt and garlic powder added to flour (dash of salt, 1 tsp garlic powder)

2 eggs lightly beaten

3/4 to 1 cup panko bread crumbs

oil for frying

2 to 3 tablespoons butter

juice of 1/4 lemon

Parmesan, freshly grated or Kraft

Directions:

Drain artichoke hearts.  Measure the seasoned flour and bread crumbs into individual bowls and likewise the eggs.  First coat the hearts with flour, then dip into the eggs coating thoroughly and last, roll in bread crumbs.  I generally do three or four at a time and use a separate fork for each bowl to keep my fingers from building up with all the sticky ingredients.  Place in a single layer on a plate and cover.  Refrigerate for several hours as they are best fried when really cold.

I generally fry them in a hot pan with just a 1/4″ layer of oil on the bottom and flip them several times until they turn a golden brown, but you can deep fry them it you want.  Drain on paper towels for a few minutes and while they’re draining melt the butter and add lemon juice.  Place the hearts into a serving dish and drizzle with lemon butter and sprinkle the top with Parmesan cheese………………Voila!!!!!

Eggplant Dip (Serves 4 to 6)

Ingredients:

5 large eggplants

5 cloves garlic

Juice of 1 large lemon

1 to 2 tablespoons tahini

5 green onions, chopped

salt and black pepper

Directions:

Heat the oven or grill to 400.  Roast whole eggplants on a baking sheet in the oven or directly on the grill for 40 to 50 minutes until soft and let cool.  Scoop out the insides of the eggplants and put them into a bowl, discard the peels.  Mash the eggplant and then let stand for about 30 minutes.  Discard any accumulated juices.

Add the garlic, lemon juice, tahini and green onions to the eggplant and mix together.  Add salt and pepper.  Keep refrigerated until serving.  Serve with crackers, cut vegetable or bread cubes.

And lastly, this piece from the Nation might clarify a few things for the girls here, or at least the ones who used to be here.  I’m not trying to start another fight please, just thought the girls might find something useful from this perspective.

Filed under: 2012, Bites and Pieces, cooking, food, recipes | 17 Comments »