Eggplant in garlic sauce

Filed under: Recipes — Artflux at 6:53 pm on Thursday, September 13, 2007

About 4 cups chopped eggplant (use cylinder shaped; should be chopped in about 1 inch cylinder shape segments)
8 cloves garlic minced
1/3 cup ketchup (approximation)
1 tablespoon ginger, minced 1/4 – 1/3 cup white sugar
2 tablespoons white vinegar
1 1/2 tablespoons white soy sauce 1 tablespoon regular soy sauce
1 tablespoon Chinese chili sauce 1/8 teaspoon MSG
3 tablespoons dry white wine
1/2 cup chopped green onions (green part only) about 1 tablespoon cornstarch dissolved in
2 tablespoons not oil (add to finished sauce)

Fry eggplant in oil over medium heat, for about 8 min. After frying drain well and set aside.

Fry ginger and garlic in a little oil for about 30 sec. when you smell strong aroma.
Add ketchupand stir for a minute or so.

Add Chinese chile sauce and stir well. Next, add white wine and simmer for a minute or two. After this, add all other ingredients except green onions and cornstarch. stir and allow mixture to simmer for a couple of minutes before adding cornstarch.
Dust as mixture starts to thicken, add chopped green onions and hot oil, stir for a minute or so
and add eggplant to sauce. Once eggplant is coated with sauce, turn off fire, remove from
wok/skillet and serve over white rice.

Zucchini and Tomato Salad

Filed under: Recipes — Artflux at 1:53 pm on Saturday, July 14, 2007


2 zucchini, about 3/4 pound
2 red, ripe tomatoes, cut into quarter-inch-thick slices
Freshly ground pepper
1/4 cup finely chopped red onion
8 flat anchovy fillets
2 tablespoons red wine vinegar
1/4 cup finely chopped parsley
6 tablespoons olive oil

1. Trim the ends of the zucchini and cut them slightly on the bias into quarter-inch-thick slices. Drop the slices into boiling salted water and let simmer 1 1/2 to 2 minutes. The zucchini must retain a certain resilience.
2. Arrange the zucchini and tomato slices in alternate patterns in a round serving dish. Sprinkle with salt and pepper to taste. Sprinkle with the chopped onion. Arrange the anchovy fillets on top. Sprinkle with the vinegar, parsley, and oil and serve.

Yield: Four servings.

Chicken Thighs in Garlic Sauce

Filed under: Recipes — Artflux at 3:26 pm on Friday, March 9, 2007

Garlic wards away the evil vampires. With the full moon eclipse last week I prepared this dinner. I used red hot chilly peppers generously to make for a readily enjoyable hot dish.

1 whole head garlic
2 small dried red hot chili peppers
2 tbsns olive oil
2 cups cored and chopped fresh or drained canned plumb tomatoes
Salt and freshly ground black pepper to taste
1/2 cup minced fresh parsley leaves
1 to 1 1/2 pounds boneless chicken thighs

Split the garlic into cloves; peel and slice into slivers. Place the garlic in a large skillet with the chili peppers and oil over medium heat. Cook, stirring only occasionally, until the garlic begins to sizzle; then cook it carefully, until it is dark brown but not burnt, about 10 minutes. Turn off the heat and wait 3 minutes.

Cut up the tomatoes and add them, along with any of their juice, to the garlic. Turn the heat to medium-high and cook about 10 minutes, or until the sauce is fairly thick; add salt, pepper, and half the parsley. Add the chicken pieces and cook over medium-low heat, covered and stirring occasionally, until the chicken is done, about 10 minutes. Serve immediately, garnished with the remaining parsley.

Oven Baked BBQ Ribs

Filed under: Recipes — Artflux at 10:57 am on Thursday, February 22, 2007


¼ cup ketchup
2 tbsp brown sugar
¼ cup vinegar
¼ cup bbq sauce
2 tbsp worcestershire sauce
1 tsp paprika
1 tsp garlic powder
1 lb ribs


Bake ribs at 450° F for 20 minutes. Pour off fat. Reduce oven to 300° F and cook 30 minutes more. Meanwhile, mix sauce and simmer over low heat for 30 minutes. Drain ribs and cover with sauce. Cook another hour basting every 15 minutes.

Rice and Beans

Filed under: Recipes — Artflux at 5:06 pm on Tuesday, February 13, 2007

For those who spend more than they make like me there is always Beans and Rice for dinner parties to save a little. You can be polite if you present the dish with a good wine and some cool music. Actually I found a really cheap wine recently that is fantastic. If you like red wine try Salice Salentino. It is paradise. Bottled in Italy by Midanna Leone de Castirs. Bon Appetite!


1 cup dry kidney beans
4 tablespoons olive oil
1 bulb shallot, minced
3 cloves garlic, minced
1 cup uncooked short grain rice
2 bay leaves
1 tablespoon salt freshly ground black pepper to taste
1/4 teaspoon ground cloves
3 sprigs fresh parsley
3 sprigs fresh thyme
1 chile pepper

Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid. Heat oil in a large skillet over medium heat. Saute shallot and garlic until fragrant, stir in cooked beans, and cook for 2 minutes. Measure reserved liquid, and add water to equal 4 cups; stir into skillet. Stir in the uncooked rice. Season with bay leaves, adobo seasoning, salt, pepper, and cloves. Place sprigs of parsley and thyme, and scotch bonnet pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20 minutes. Serve hot.

Salmon with Brown Sugar and Mustard Glaze

Filed under: Recipes — Artflux at 3:32 pm on Monday, February 5, 2007

3 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons butter
1/4 cup Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon finely grated ginger
Vegetable oil
Salt and freshly ground black pepper
8 salmon fillets, 6 ounces each

On the side burner, melt the brown sugar, honey and butter in a small saute’pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.

Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown-sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.

Steak au Poivre

Filed under: Recipes — Artflux at 2:40 pm on Wednesday, January 31, 2007

This dish is a classic in France and always delicious with salad and a baked potato, and of course a bottle of red wine. Western Beef located in the meet packing district of Manhattan has the best in the city. For sear-roasting, a cast-iron pan works best.

1 New York Boneless Beef Shell Steak (sliced & trimmed)
1 Tb. crushed ground black peppercorns
Olive Oil
1 cup red wine
3 Tbs. butter, sliced

Heat the oven to 500° F. Sprinkle the steak with salt and press the peppercorns into the steak on both sides. Set a cast-iron skillet over medium-high heat and add just enough olive oil to make a light film. When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 min. Flip the meat over and put the skillet in the oven. For a medium rare steak, roast for 3 min. Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the straks will cook a bit more as they sit. Transfer the steak to a warm plate and tent with foil.

With a spoon, remove any fat from the skillet. Put the skillet back on the burner and heat to medium high. Add the wine and cook until it’s reduced to 1/4 cup, about 7 min., scraping up the browned bits with a wooden spoon. Whisk in the butter a slice at a time until completely melted. Taste and adjust the seasonings, drizzle the sauce over the steak, and serve immediately with more sause on the side.

Black Bean Soup

Filed under: Recipes — Artflux at 10:17 am on Tuesday, January 9, 2007

1 cup dry black beans cooked
2 tbsn olive oil
1 cup  chopped onions
1 cup chopped celery
2 cloves garlic crushed or minced
2/3 cup raw short brown rice
5-6 cups stock
1 hot pepper minced
1 bay leaf
1/2 tsp thyme
1/2 tsp dry mustard
1-2 tsps salt
2 peppercorns
2 whole cloves
6 tbsp powdered milk

Drain the beans when they are tender and mash them.  If there is any stock left save it.

Heat the oil in a large soup pot that holds at least 4 quarts. Saute the onions, celery, garlic, and rice until the vegetables are soft.

Stir in one cup of stock, and while continuing to cook over low hear, add the herbs and spices.

Add the remaining stock and black beans.

Cover the pot and simmer for 2 to 3 hours

Blend the milk powder with about 1/2 cup of the soup and add the mixture back to the pot.

Adjust the seasoning.

Chinese Pak Choi

Filed under: Recipes — Artflux at 6:32 pm on Thursday, December 21, 2006

A favorite recipe for pak choi that I get in Chinatown.


2 heads of pak choi
2 tbsp olive oil
½ glass red wine
1 tsp red wine vinegar
2 green onions chopped
1 red pepper sliced
1 wedge of lemon
handful or coriander
1 tsp honey

Braise the pak choi in 1 tbsp olive oil, wine and vinegar for 6-8 minutes turning occasionally. Add green onions.

In another pan heat olive oil and sauté the pepper slices for 3-4 minutes. Add the lemon wedges, coriander and honey.

Pour the sauce over the pak choi and serve over rice.

Celery Root Salad Recipe

Filed under: Recipes — Artflux at 7:21 pm on Sunday, November 12, 2006


I realize that the photo looks like a rodent of sorts however once pealed and chopped it take on a very different appearance and is quite tasty. It’s like coleslaw without the taste of cabbage and the apple adds just enough of sweetness.

1/2 cup mayonnaise

2 Tbsp Dijon mustard

1 Tbsp fresh lemon juice

2 Tbsp chopped parsley

1 lb celery root – quartered, peeled, and coarsely grated just before mixing

Salt and freshly ground pepper

1/2 tart green apple, peeled, cored, chopped*

Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.

« Previous PageNext Page »