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flour a second time, shaking off excess. In a 4- to 5-quart heavy saucepan, heat 1 inch of oil to 375°F (as measured with a deep-fat thermometer) and fry eggplant strips, stirring gently, until golden brown. Transfer eggplant strips to a plate lined with paper towels, and repeat process with more oil and eggplant until all the eggplant is cooked.

2 sage sprigs 4 medium garlic cloves

2 teaspoons salt 1 egg 1 tablespoon milk ½ cup all-purpose flour, for dredging Pinch black pepper Pinch paprika Pinch cayenne Vegetable oil for deep-frying 1 cup confectioners’ sugar, for dusting Hot sauce, to taste HOW TO PREP: Trim and cut eggplants into 3-inch strips, about ¾ inch wide. In a bowl, toss eggplant with salt and let stand for 1 hour, or until it gives off most of its liquid. Rinse eggplant strips and pat dry with paper towels. Prepare an egg wash: In a small bowl, beat the egg with the milk and set aside. Place the flour in a shallow bowl. Mix in black pepper, paprika and cayenne. Lightly dredge the eggplant strips in the flour, shaking off excess. Dip them into the egg wash. Lightly dredge the strips in the

HOW TO PREP: Heat oven to 350°F. Pat pork chops dry. Season with salt and pepper. Heat a large cast-iron skillet over high

Dust tops of fried eggplant strips with confectioner’s sugar and a few drops of hot sauce. PORK CHOPS WITH GARLIC AND HERBS Makes 2 servings

heat and add 1 tablespoon olive oil. Sear pork chops on one side for 5 minutes, or until golden brown. Gently turn over chops and cook for another minute. Add butter, rosemary, thyme, sage and garlic and cook, basting pork with butter and drippings, until a thermometer inserted in thickest portion of meat near the bone registers 130°F, around 2 to 4 minutes. Transfer pork chops to a plate, and let rest for 5 minutes before serving.

WHAT YOU WILL NEED: 2 bone-in pork chops, 1¼ to 1½ inches thick Salt, to taste Freshly ground black pepper, to taste

1 tablespoon olive oil 3 tablespoons butter 2 (4-inch) rosemary sprigs 2 thyme sprigs

Photos by Romney Caruso

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