RECIPES
RECIPES INSPIRED BY THE PLAY
Rafeal’s Choice - Eggplant Parmesan Sandwich
Quote from play - “Baby eggplant parmigiana with puttanesca on an olive and rosemary ciabatta,”
Prep Time : 15 minutes Cook Time : 1 hr Serving Size : 6
Ingredients for Eggplant Parmesan
2.5 pounds eggplant, peeled (or partially peeled) and cut into ½-inch rounds (about 2 medium eggplants)
1 ¾ teaspoon salt, divided
1 cup all-purpose flour
3 large whisked eggs, approximately
3 cups unseasoned panko bread crumbs
1 cup grated parmesan cheese
2 teaspoons crushed red pepper flakes
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried rosemary
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon freshly ground black pepper
olive oil, enough to fry eggplant
6 (6-inch) ciabatta buns
6 tablespoons garlic butter, approximately
8 ounces fresh mozzarella cheese, thinly sliced (or shredded mozzarella cheese)
6 tablespoons grated parmesan cheese
½ teaspoon crushed red pepper flakes, or to taste
12 to 15 leaves fresh basil, thinly sliced
Olive oil
Ciabatta bread
Ingredients for Puttanesca Sauce
¼ cup extra virgin olive oil, I often use Italian Nocellara EVOO for this one
4 to 8 anchovy fillets, use to your liking
1 teaspoon red pepper flakes, optional
4 to 5 large garlic cloves, minced
1 28- ounce can whole peeled San Marzano tomatoes
½ cup pitted kalamata olives, sliced
3 tablespoons capers
2 teaspoons dry oregano
Kosher salt
½ cup chopped parsley
Instructions
Wash and dry your eggplant. Then fully peel or partially peel, leaving some skin on (whatever your preference is). Slice into ½-inch rounds. Place on a rack over a sheet pan and sprinkle with salt, about ¾ teaspoon or so (to draw out some of the moisture). Let sit for about an hour.
After an hour, wipe off excess salt with paper towels.
Set up your dredging station by placing flour in one shallow dish (or on a plate), whisked eggs in another dish (or in a bowl) and panko in a shallow dish (or on a plate).
To your dish of panko, add parmesan cheese, crushed red pepper flakes, garlic powder, onion powder, rosemary, oregano, basil, remaining 1 teaspoon of salt and black pepper. Stir to combine everything.
Taking one eggplant round at a time, dredge in flour, shaking off excess.
Dip eggplant rounds in egg, shaking off excess.
Then dredge eggplant rounds in seasoned panko bread crumbs, pressing to adhere. Lay on a plate while you continue dredging your eggplant rounds.
Tip: When dredging, I like to add a little panko in a dish at a time so it doesn't start to clump as you are dredging your eggplant.
To cook the eggplant rounds, add and heat olive oil (just enough to cover the bottom of the pan) in a 12-inch nonstick frying pan over low to medium-low heat.
Add some eggplant rounds (cook them in batches). You'll probably have about 6 batches in total.
Cook for about 4 to 5 minutes per side until the outside is golden brown and crispy. Allow to drain on a cooling rack set over a baking sheet while you are continuing cooking your batches. You can sprinkle with a pinch of salt once cooked, if you like (optional). Repeat with remaining eggplant rounds.
Preheat the oven to 400 degrees Fahrenheit. Once eggplant is cooked, cut ciabatta buns in half horizontally. Spread the cut sides of the buns with garlic butter and toast (you can place them on a sheet pan and bake in the oven until they're toasty, about 8 to 10 minutes).
To assemble sandwiches: for each sandwich spread puttanesca sauce on the bottom half of each bun (about ¼ cup). Top with eggplant (about two layers or 4 to 5 slices). Top eggplant with about 2 more tablespoons of puttanesca sauce. Add mozzarella and parmesan cheese.
Place sandwiches on a sheet pan and into the oven for a few minutes just until the cheese has melted (you don't have to put the top half of the buns in there).
Carefully remove from the oven. Add crushed red pepper flakes and fresh basil on top of the cheese. Top with the top half of the bun to form each sandwich. Serve and enjoy!
Letitia’s Choice - Curried Egg Salad Sandwich
Quote from play “Curried quail egg salad with mint on oven-fresh cranberry pecan multigrain bread”
Prep Time : 5 minutes Cook Time : 5 minutes Serving Size : 1
For Curried Egg Salad Sandwich
2 large hard-boiled quail eggs, chopped
1 teaspoon curry powder (I used madras curry powder)
Salt to taste
1/8 teaspoon ground pepper
4 bread slices
1/2 cup fresh spinach
2 tablespoons cucumber, chopped
1/2 red onion, chopped
1 tablespoon dijon vinaigrette
1/2 green chili, chopped (I used fresco chili pepper)
Arugula lettuce
2 teaspoons margarine or butter
For Serving
Mint
Arugula Leaves
Sriracha sauce
Instructions
Heat a grill pan, and toast or grill bread slices.
Once grilled, set them aside.
Add eggs, cucumber, onion, chilies, curry powder, salt, pepper, dijon vinaigrette to a mixing bowl.
Stir well until combined.
Smear margarine/butter on toasted bread slices.
Spread arugula lettuce, and top with 2 spoonfuls of curried egg salad.
Add some more arugula and mint on top and drizzle with sriracha sauce.
For Cranberry-Pecan Bread [Makes 1 loaf]
Ingredients
1 1/2 cups fresh cranberries
3/4 cup water
2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1/4 cup orange juice
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) dark brown sugar
2 large eggs
1 teaspoon grated orange peel
1/2 teaspoon vanilla extract
1 cup chopped toasted pecans
Instructions
Preheat oven to 350°F. Generously butter 9 1/4 x 5 1/4 x 2 1/2-inch loaf pan. Combine cranberries and 3/4 cup water in small saucepan. Bring to boil. Reduce heat and simmer uncovered until berries burst, about 8 minutes. Drain excess liquid from cranberries. Cool.
Whisk 2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt in medium bowl to blend. Mix 1/2 cup yogurt and 1/4 cup orange juice in small bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy. Beat in eggs, orange peel and vanilla extract. Mix in flour mixture alternately with yogurt mixture. Stir in cranberries and pecans. Transfer batter to prepared loaf pan.
Bake bread until tester inserted into center comes out clean and top is brown, about 55 minutes. Transfer pan to rack. Cool 15 minutes. Remove bread from pan and cool on rack. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 2 weeks.)
Manuel Luis Echegoyen La Fiesta Burger
Cook Time : 30 minutes • Serving Size 4
Ingredients
1 Pound of ground beef/turkey
2 teaspoons onion powder
1 teaspoon of ground cumin
Salt and pepper to taste
1 cup of aged cheddar
3 jalapenos
1/2 Avocado
1/2 Tomato
Lettuce
1 cup Cotija
Onion
Salsa Verde
Cilantro
Buns
Instructions
In a medium bowl, mix together the ground beef, onion powder, cumin and 2 teaspoons each salt and pepper. Form the mixture into palm-size balls.
Heat a griddle or large skillet over medium-high heat. Place the balls on the griddle and smash with a spatula or the back of a spoon. Cook, flipping once, until cooked through. Divide the cotija and among the burgers and let melt. Remove the burgers to a plate.
Meanwhile, combine the mayonnaise, ketchup and lime zest and juice in a bowl; mix to blend. Add cumin, salt and pepper to taste.
Toast the slider buns on the griddle. Serve the burgers on the buns, topped with some onion, cilantro and salsa verde.
Montrell’s Choice Grilled Halloumi Sandwich on Herb Focaccia Bread
Ingredients for Herb Focaccia Bread
2 Cups Flour , Bread, (or all-purpose)
1 Teaspoon Kosher Salt
1 Cup Water, Warm
1 1/8 Teaspoon Instant Yeast
1/2 Teaspoon Granulated Sugar
Olive Oil
1 Teaspoon Rosemary, Fresh , chopped (or 1/2 teaspoon dried)*
1 Teaspoon Parsley, Fresh, chopped (or 1/2 teaspoon dried)*
1/2 Teaspoon Thyme leaves, Fresh , chopped (or 1/4 teaspoon dried)*
Maldon Flaked Sea Salt
Instructions
In a glass bowl, add the flour and salt. Mix to combine.
In a glass measuring cup, mix the warm water, yeast and sugar. Allow to sit for a minute (see note) and stir into the flour with a wooden spoon until the dough just comes together.
Cover the bowl with tight plastic wrap and place in the fridge for 8 hours or up to overnight.
Remove the bowl from the fridge.
In an 8-inch round cake pan, drizzle oil and place the dough in the center, tucking ends under.
Cover with plastic wrap and allow to rise for 2 hours.
Heat the oven to 450ºF.
Once risen the dough should fill the pan. Drizzle with additional oil and use your fingers to press holes down to the bottom of the pan but not through the dough.
Sprinkle with herbs and salt.
Place in the oven and turn down to 425ºF and bake for 22-24 minutes or until golden.
Ingredients for Grilled Halloumi Sandwich
4 slices of Herb Focaccia Bread
1 teaspoon olive oil
8oz package of halloumi, thinly sliced into 8 pieces.
1 large tomato
1 tablespoon balsamic glaze or pesto (optional)
Thyme
Instructions
Brush the inside of the buns with a bit of olive oil. I actually used a spray of olive oil to lightly coat the buns.
Heat a large non-stick skillet or non-stick grill pan over medium heat. Place the bread slices cut side down on the pan while it heats up for 2-3 minutes. The buns should be just slightly toasted.
Place oil in another pan and cook down thyme
Place the halloumi slices in the pan in a single layer. (If your pan is small, you can do this in batches.)
Cook the halloumi for 2 minutes or until lightly browned then flip and continue to cook for 2 minutes until both sides are golden brown.
Top each sandwich with a slice of tomato and two pieces of halloumi.
Drizzle with balsamic glaze or pesto, if desired.