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Monthly Archives: November 2011

Recipe: Turkey Eggplant Lasagna

Turkey Eggplant Lasagna

Lasagna is one of the best family-style meals out there. However, it’s loaded with carbs and calories so here’s a recipe that should cut down on both.

Instead of using pasta, thinly sliced eggplant serves as the layers. I also add some cauliflower to give this lasagna a little bit of a crunch.

6 TBSP Olive oil
3 TBSP Italian seasoning
1 cup cauliflower
1 hardboiled egg
salt
black pepper
2 shallots, minced
2 cloves garlic, minced

Broiling the Eggplant

1/4 red onion, minced
1 lb. ground turkey
2 large eggplants, cut lengthwise into thin sheets
1 jar pasta sauce
2 cups mozzarella cheese
1/2 cup ricotta cheese, drained
1/2 cup grated parmesan cheese

Directions:

Mix the oil with Italian seasoning, salt and pepper. Then, brush eggplant sheets with oil and spices mixture.
Lay the eggplant in a single layer on a baking sheet (you will have to do this more than once). Broil them 2 inches from the flame for about 3 to 4 minutes.

Turkey-Cauliflower Saute

Remove from home and turn to the other side brushing with the oil mixture and broiling for 3 to 4 minutes.
Repeat until all of eggplant is broiled then set oven to 350F.
In the meantime, saute ground turkey, cauliflower, garlic, shallots and red onion in a medium-sized pan. Cook until turkey meat is browned then add in chopped hardboiled egg.
Once all ingredients are cooked, place one-third of the eggplant sheets in a wide, shallow 2- or 3-quart casserole dish.
Layer with mozzarella, parmesan, ricotta, ground turkey mix and pasta sauce.
Repeat the layering two additional times then top with mozzarella.
Cover and bake for 20 to 25 minutes then serve.

This is recipe that will feed you and your family of 4 to 6. You won’t even notice that it’s not pasta, but eggplant that makes up most of the dish.

You can also substitute any ground meat of your choosing if you don’t want to use turkey. It may not be 100% authentic Italian, but it will do in a pinch and it’s sure to please most people’s palettes.

Photos courtesy of Miguel Solorzano Photography.

1 Comment

Posted by poboylivinrich on November 7, 2011 in Cookin'

Tags: Eggplant, Food, Italian Food, Lasagna, Recipe, Turkey

LSU-Alabama Game

06 Nov

Eye of the Tiger

What. A. Game.

Some people may have wanted more points, more big plays or even a different outcome, but this was SEC defensive football at its best. No touchdowns, only two teams in the trenches battling to determine who really was #1.

Thankfully, there would be no change at the top of the ranking this week, and the LSU Tigers would remain atop the rankings and on track for the BCS Championship Game in New Orleans.

My sister and I ventured to Tuscaloosa for the game and had a blast! The weather was perfect, the campus was beautiful and the fans were accommodating before and after the game.

The Tigalaya Tailgating Spot

The worst part of the trip was actually waiting for the game to start. The anticipation had been building for weeks so as it got closer, the wait seemed to drag out and time seemed to come to a standstill.

Some of the folks from Tigalaya.com invited us to their tailgating party since we didn’t have actual tickets to the game. They turned out to be a very hospitable group and I can’t wait to tailgate with them in Baton Rouge or at another away game.

As for the game itself, like I mentioned it was a real battle. There’s not doubt in my mind LSU and Alabama deserve to be the top two teams in college football. And with Alabama only dropping to four after its loss, I think a rematch is a real possibility — and rightly so.

Bryant-Denny Stadium

I’m not sure what Alabama coach Nick Saban was thinking playing for field goals over field position throughout the game. Those three missed field goals in regulation were killer.

The other huge play was the LSU interception at the goal line. Alabama fans were complaining about the interception call, but it was clear to me it was an interception. One that saved the game, and maybe season, for the Tigers.

After the game, the fans in Tuscaloosa weren’t too despondent and several were even congratulatory. I’m not sure I would have had the stomach to be so kind if LSU had lost, but then again, I’m uber-competitive.

The flags at the tailgating spot

No matter how this season plays out, the overtime thriller in Tuscaloosa was a classic defensive game that came down to the wire. Last night my sister and I came up with eight reasons it was a great win for the Tigers. Unfortunately, after the alcohol wore off, my memory can only recall six:

It was 1 vs. 2.
It was on the road in Tuscaloosa.
It was another victory over Nick Saban.
It was a close game.
It went to OT.
It was decided on the last play of the game.

Now LSU just has to win it’s next three games and the SEC Championship to ensure it’s spot in the BCS Championship Game. Geaux Tigers!

Review: La Thai Uptown

04 Nov

Paht Thai at La Thai

There was a time when I wasn’t a big fan of La Thai. I’ve had to reevaluate my opinion and I’m happy to say, I’ve changed my mind. You can now count me as a fan.

Like any place, some dishes are better than others, but what won me over was the Thai-Coon. A delicious dish with jumbo shrimp, Lousiana crawfish, vegetables and fried eggplant in a spicy garlic basil sauce over jasmine rice. It’s a filling dish, but the eggplant is fried to perfection and the seafood, veggies and sauce all work in nearly perfect harmony. It’s hands down my favorite dish at the place.

I’m also a big fan of the Crispy Calamari. La Thai has breading and frying down and their version of calamari is made with one of the best sweet chili sauces you’ll find. A friend even said it was “the best calamari she’s ever had.” At this point, I’m inclined to agree with her, at least when it comes to fried calamari.

Crispy Calamari at La Thai

Two other appetizers I enjoy quite a bit are the Skewerless Chicken Sate and Mama’s Stuffed Chicken Wings. The wings are some of the best wings I’ve had in quite a while. I’ve never really seen New Orleans as a big wings city, but La Thai has a dish that proves to be the exception to that.

La Thai also has two salads that stand out. The first is the Naked Shrimp Salad with mango, tri-colored peppers and mango-peanut dressing. It’s fruity, crunchy and full of zest and flavor. The second is the Pecan-Crusted Oyster Salad with lump crabmeat, pecans, grapes and wasabi lime aioli. This is probably the best salad on the menu. The oysters are fried perfectly and actually work well with the sweetness of the grapes.

The noodle and rice dishes are La Thai’s bread and butter and they have some great dishes in this section of the menu. The Paht Thai is always a popular choice, but I’ve always found it just a tad bit underwhelming compared to the Paht Woon Sen and the Thai-Coon. Did I mention I’m in love with the Thai-Coon?

Cashew Chicken at La Thai

You’ll also have a great choice of curries when visiting. All are delicious and very in spiciness.

On my last visit, I went during lunch and ordered the Cashew Chicken. They definitely didn’t skimp on the cashews (a big plus in my book) and it was a great blend of sweet, saucy, spicy and salty. I wouldn’t hesitate to order it again.

Aside from the food, the decor is impeccable and the service is always excellent. Diana and Merlin Chauvin (chefs/owners) are two of the nicest people on the New Orleans restaurant scene. They don’t treat anyone at La Thai like a stranger. They’ve collaborated to make La Thai a great neighborhood joint for all of New Orleans.

Paht Thai and Calamari images courtesy of Amy Jett Photography.

1 Comment

Posted by poboylivinrich on November 4, 2011 in Eatin'

Tags: La Thai, New Orleans, NOLA, Restaurant, Review, Thai Food, Uptown New Orleans

Recipe: Thai Duck Breast Curry

03 Nov

Duck Breast Curry

This is one of my absolute favorite recipes to make. The flavors in this dish are out of this world. It is a little pricey thanks to the duck breast, but it’s 100% worth it.

Of course, you can always use chicken, beef or even pork to make the dish. But do any of those meats really compare to duck? Think about it, then go ahead and splurge.

Ingredients

6 TBSP Thai red curry paste (you can buy it, but here’s a homemade recipe that’s superior to storebought)
1 1/2 can coconut milk
2 TBSP olive oil
1 TBSP unsalted butter
2 cups water
4 TBSP fish sauce
3 cloves minced garlic
3 TBSP minced ginger
1/2 red onion, sliced
1 green bell pepper, cored and sliced
1 red bell pepper, cored and sliced
1/2 cup sliced button mushrooms
1/2 whole pineapple, cut into chunks (if using canned, drain before adding)
1/2 cup fresh basil, chopped
3 boneless duck breasts with fat
cooked jasmine rice

Duck Breast Curry Simmering in the Pot

Directions:

Heat 1 TBSP olive oil and 1 TBSP butter in large skillet over medium-high heat.
Place duck breasts (fat side down) in skillet and cook for several minutes (until skin is crisp and golden brown, the meat doesn’t need to be cooked at this point).
Remove duck from the skillet, cut into slices and set aside.
Reduce heat to medium-low and add garlic and curry powder to skillet. Let cook for several minutes so that flavors release.
Pour in coconut milk, water, fish sauce and minced ginger. Stirk over low heat for 10 to 15 minutes.
In a separate pot (or Dutch oven) heat remaining oil over medium-high heat. Then add onions, mushrooms and bell peppers and cook for several minutes.
Make sure the pot is hot and add the duck. Cook for 3 to 4 minutes, stirring regularly.
Add pineapple and cook for an additional 2 minutes.
Taste the curry sauce and adjust spices as necessary.
Pour curry sauce into the pot with duck and other vegetables. Stir to combine then simmer for 5 to 10 minutes.
Check sauce’s consistency and add more water if too thick or simmer longer if too watery.
Remove from heat and cool for 5 minutes.
Add chopped basil and serve immediately over jasmine rice, spooning sauce into the bowl.

This recipe may seem overwhelming, but once the curry paste is prepared, it really is a breeze to make. And if you still think it’s time-consuming, I promise you the flavors will make you forget all about the labor.

This is a recipe you will want to make over and over again. It’s that good.

4 Comments

Posted by poboylivinrich on November 3, 2011 in Cookin', Recipes

Tags: Curry, Duck Breast, Recipe, Thai Food, Thai Recipe

Recipe: Butternut Squash Frittata with Sage and Emmentaler Cheese

02 Nov

Butternut Squash Frittata with Sage and Emmentaler Cheese

Butternut squash is one of my Fall favorites. It’s light, sweet and a tad earthy so it’s ideal for roasting. This frittata uses roasted butternut squash, sage and a slightly sharp Emmentaler cheese to make a dish great for breakfast, brunch or even dinner.

Use a non-stick pie dish or an oven-safe skillet to make this in the oven. Be sure to whisk the eggs well so that it turns out nice and fluffy.

Ingredients

1 medium-sized butternut squash, cut into cubes (about 4 cups)
1/2 red onion, sliced

Sauteeing the Butternut Squash and Red Onion

1 TBSP olive oil
8 eggs
1 tsp salt
1 tsp black pepper
1/3 cup milk (or heavy cream)
2 TBSP chopped fresh sage
1 cup grated Emmentaler cheese

Directions:

Preheat oven to 425F.
Place butternut squash and onion in a large oven-safe skillet or dish and toss with olive oil, half of the salt and half of the pepper.
Roast until browned and softened (about 25 minutes).
Remove from oven and set aside to cool for about 5 minutes.

A Slice of Butternut Squash Frittata

In a large bowl, whisk eggs, milk or cream, sage and remaining salt and pepper.
Pour egg mixture into skillet and cook until set (about 8 to 10 minutes).
Remove frittata from the oven and sprinkle with Emmentaler cheese.
Turn on broiler and place skillet underneath until cheese melts and the top of the frittata is browned (about 2 minutes).
Cool frittata, cut into wedges and serve.

Pair this frittata with a breakfast meat of you choice or enjoy it solo. The flavors are very nice as butternut squash and sage often go hand-in-hand.

The frittata should rise some while in the oven, but settle out nicely once removed. If the egg mixture isn’t fully cooked, return to oven and cook an additional 2 minutes.

Enjoy this frittata as part of a great Fall brunch.

Photos courtesy of Miguel Solorzano Photography.

Recipe: Thai-Style Beef Short Ribs

01 Nov

Thai-Style Beef Short Ribs with a Side of Bok Choy

Here’s a great slow cooker recipe. I love my Dutch oven (almost as much as I love my iron skillet) so it’s something I cook in quite a bit. This short ribs recipe features Thai flavors that are bold and intense.

While this recipe does take several hours, it’s definitely worth it. The short ribs will melt in your mouth once slow cooked. The sauce soaks into the rice making a great bed for the rich flavors of the short ribs.

Ingredients

2 tsp chili oil
2 tsp salt
2 lb beef short ribs, trimmed
1/2 tsp black pepper
1/3 cup minced shallots
3 TBSP minced fresh ginger
3 minced garlic cloves
2 TBSP red curry paste
1/4 cup water
1 TBSP sugar
1 TBSP fish sauce
1 tsp lime rind
1/4 cup coconut milk
1 TBSP fresh lime juice
4 cups cooked brown rice

Directions:

Preheat oven to 200F.
Heat chili oil in a medium Dutch oven over medium-high heat. Season ribs with salt and pepper. Add half of the ribs to the Dutch oven and cook 2 minutes on each side until browned. Set aside and repeat with remaining ribs.

Thai-Style Beef Short Ribs in the Pan

Saute garlic, shallots and ginger in Dutch oven for about 2 minutes.
Stir in 1/4 cup water and curry paste and cook another minute.
Stir in coconut milk, sugar and fish paste.
Add ribs pack to Dutch oven and cover and cook in over for 6 hours.
Remove ribs from cooker and set aside, but keep warm.
Strain remaining liquid through a colander over a bowl. Place a zip-lock bag in a 2 cup measuring cup and pour liquid into the bag and let stand for about 10 minutes.
After the fat has risen, seal the bag and cut off one of the bottom corners. Drain the drippings into a bowl, stopping before the fat drains.
Stir salt, pepper, lime rind and lime juice into the sauce.
Shred the rib meat while removing the bones.
Serve the ribs over rice and top with sauce.

If you don’t have a Dutch oven, you’re welcome to cook this in a Crock Pot. I’m sure it will work just as well. You can also kick up the spiciness of the dish by adding in some sriracha. Serve with a side of sauteed bok choy.

Photos courtesy of Miguel Solorzano Photography.

Po' Boy Livin' Rich

Monthly Archives: November 2011

Recipe: Turkey Eggplant Lasagna

LSU-Alabama Game

Review: La Thai Uptown

Recipe: Thai Duck Breast Curry

Recipe: Butternut Squash Frittata with Sage and Emmentaler Cheese

Recipe: Thai-Style Beef Short Ribs

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