loving your leftovers: is it fry day yet?

Thank you, thank you readers!In its brief existence, A Pear to Remember reached over 6,000 viewers. 6,201 today! How do I express my gratitude? How about something interesting for the goods in your fridge?

in our fridge/freezer:

4 chicken tenderloins (from this meal)

romaine hearts

half a medium eggplant (from this meal)

3/4 jar tomato sauce

a hunk of fresh mozzarella

3 eggs

Don’t feel too bad for us, we’ve got orange juice and yogurt and sandwich makings, but these were most promising for a last-minute dinner. A really scrumptious undertaking for any night of the week…

tomato sauce has a short fridge life. andrew made us a special whole-wheat pizza on Monday night, but what to do with leftover sauce? read on.

 

 

Eggplant Medallions Over Grilled Romaine Hearts

a Thursday night Linvention

Finally, finally—do-able frying! I used to really complicate the batter and bread process, make a mess all over the place, and take a good 40 minutes from slicing to frying. Forget that.

It’s all about a line up—not far off from mise en place, which is about having all your ingredients measured and in place before beginning your recipe. This is a dip-n-drip station where tongs are your best friend. I used to do this by hand and the caked mixture all over your fingernails really slows you down.

Grab your slices (1/4 inch thin) with the tongs, dip in egg (2 eggs with a wee bit of salt and pepper beaten in) followed by breadcrumbs (this time from a can, lots of Italian seasoning sprinkled in). Then right into the skillet with hot oil—not too hot, it will burn right up and spatter all over the place. And not too deep, my slices were a breadcrumb away from submersion and cooked perfectly. About 2-3 minutes per side, depending on the thickness of your pieces—just keep the width uniform. I made good use of my cheap-o mandolin here.

Set your golden goodies on a plate packed with paper towels and chug right along until you’ve fried all of your ingredients (zucchini, anyone?).

Now I had heard of grilling romaine lettuce, I thought it was as bizarre as you are thinking now; I had never seen it done. But darn it all, I want any excuse to grill.

I spritzed whole romaine leaves with a healthy sheen of olive oil, followed by a generous sprinkle of coarse salt and pepper—this made all the difference. After grilling both sides over medium-high heat, about 2 minutes, you’ve got a new lettuce experience. As in, lettuce forget about that side of pasta, okay? A rare mood to reject pasta, but this proved the perfect bedding for my fried friends. With a little tomato sauce drizzled over the entire thing and cold, cold mozzarella torn in big pieces alongside… yes! yes! 

If loving warm lettuce is wrong, I don’t wanna be right.

The romaine is salty and flavor-packed in a way some rarely know lettuce to be. Serve it warm and enjoy the smokey flavor with the eggplant. I love homemade breaded eggplant because it makes this luscious aubergine into a filling meal I know you’ll love, too.

How did Andrew use his chicken? Check out his chicken parmesan technique here.

Also a good day all around—sometimes haircuts are as refreshing as new flavors.

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Filed under budget, dinners, lickety-quick, techniques, the basics

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