Potato Eggplant hash with Hot Peppers and Sage

So, the farmer's market insists on giving us eggplant. What to do? First, cube them, and set them aside sprinkled with kosher salt.



Do the same with the potato, just skip the salt part.



Slight variation this week... These peppers come from the farmer's market. No serrano today.



In smoking olive oil, fry the potatoes until golden. Remove to paper towels to drain.


Add a bit more oil, and throw in some crushed garlic cloves. Remove when browned, reserving oil in pan.


Add Eggplant, peppers and onion. Sautee over high heat until cooked through. This is one of those recipes where the eggplant will not crisp up, so don't bother trying.


Return potatoes, and add sage. In this case, dried. Lower/turn off heat, and toss to combine.


Serve with a protein; in this case, broiled steak tips.

Mahogany Clams with Spicy Sausage

Chop onion and fennel, and saute with some crushed fennel seeds in bacon fat (yeah, I said it). When soft, add italian sausage, and brown (post photo hint: You'll get a better brown if you sear the sausage separately).


Add white wine, tomatoes, garlic, and oregano. Bring to a boil.


Add clams (by the way, cover them with cold water for at least 20 minutes, if not half an hour, so they purge themselves of a lot of really gross, sandy stuff), cover, and let cook 5 minutes.


Discard unopened shells, and serve with some fennel fronds over top.

Roasted Haddock with Anchovy Vinaigrette and Broiled, Marinated Eggplant

Slice eggplant into rounds, and marinate 20 minutes in a combination of soy, lime, garlic, ginger, and sriraccha (or some sort of hot chili paste). A touch of honey can balance out the heat/salt thing, if you'd like.


Place on broiler and char until browned and fragrant.


Meanwhile, combine shallot, a touch of dijon mustard, thyme, red wine vinegar, some minced anchovy fillets, and olive oil.


Place haddock on parchment, season with salt and pepper, and roast at 450 for about 10 minutes, or until just cooked through.


Top with vinaigrette, and serve with eggplant.

Shaved apple fennel salad

So, here's an easy one. Using either a mandolin or a really sure hand, slice both fennel and apple very thin.




In a bowl, combine lemon, oil, tarragon, and Pernod.


Toss, and serve (shown: Roast Chicken).