My wife and mother-in-law are Mexican, we have to use guacamole! and as luck would have it, it’s freaking amazing!
So let me give props where they are due, I used leftover culvers fries and the wife threw in the Ore-Ida waffle fries. Salt them up and they are better than homemade!
My opinion, the absolute best Cabernet that you can use to accompany a red meat meal is Château Saint Michelle. It’s from Columbia Valley Washington.
Well I’m not doing burgers tonight, and I’m definitely not going to Applebee’s, or getting crappy takeout. I had a nice eggplant and some other ingredients so a quick eggplant parmigiana it is. In the AC with no bugs.
Egg batter, bread crumb/ flour, then fried in olive oil. I wish I could tell you the secret of how to avoid making it to greasy but I’m not sure. Keep the oil hot, but not too hot. I’ve grilled it and baked it with no oil but it’s not the same.
You can’t hide that eggplant secret from me brother, I knew something was up and that you cooked it before you baked it with the pasta. It’s either your moms or your grandma or somebody in the family who taught you that. That’s how you keep it from becoming greasy.
Tonite's dinner... Grilled salmon, Scallops, Baked (micro'd) Russets, green beans, & campari tomatoes grown from seed.
