Hometown Get-Togethers - Candace Floyd [52]
2 tablespoons salt
One 12-ounce can beer, optional
½ cup seafood seasoning
8 medium red potatoes, cut into quarters (3 pounds)
2 large sweet onions, cut into wedges
2 pounds lean smoked sausage, cut into 2-inch lengths
8 ears fresh corn, cut in half
4 pounds raw, unpeeled large shrimp
Cocktail sauce, optional
Melted butter, optional
Lemon wedges, optional
Combine 5 quarts water, the salt, beer, if using, and seafood seasoning in an 8-quart stockpot. Bring to a boil. Add the potatoes and onions; cook over high heat for 8 minutes. Add the sausage and cook over high heat for 5 minutes. Add the corn and boil for 7 minutes. Stir in the shrimp and cook for 4 minutes, or until opaque in the center. Drain well and ladle into large bowls. Serve with cocktail sauce, melted butter, or lemon wedges, if using.
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TIPS FROM OUR TEST KITCHEN: Be sure to follow cooking times for each ingredient to ensure peak flavors and texture.
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Eggplant Rolls
M. Vicianna Scaringi, Verona, Pennsylvania
Serves 6
One 2-pound eggplant
1 teaspoon salt
3 eggs, beaten
1 cup all-purpose flour
1 to 2 cups dry Italian bread crumbs
½ cup olive oil
One 26-ounce jar spaghetti sauce
FILLING
One 15-ounce container ricotta
6 ounces mozzarella, shredded
2 eggs
½ cup grated Parmesan or Romano
1 tablespoon finely chopped parsley or
1 teaspoon dried basil
¼ teaspoon salt
1/8 teaspoon black pepper
TOPPING
4 ounces mozzarella, shredded (1 cup)
2 tablespoons grated Parmesan
1. To prepare the eggplant, cut lengthwise into 12 slices 1/8 to ¼ inch thick. Arrange the slices on a large sheet of foil. Sprinkle evenly with the salt and let stand for 30 minutes. Pat dry with paper towels.
2. Place the beaten eggs in one shallow bowl, the flour in a second bowl, and the bread crumbs in a third. Dip each eggplant slice in the eggs, the flour, and the bread crumbs. Remove to a plate to set the breading.
3. Heat ¼ cup of the olive oil in a large skillet over medium-high heat. Working in batches, fry the breaded eggplant until brown, about 1 minute on each side. Add the remaining oil if needed. Allow the oil to reach cooking temperature before adding additional eggplant. Drain on paper towels.
4. Preheat the oven to 350°F. Spray a 13 × 9-inch baking dish with nonstick cooking spray.
5. Spoon one-third of the spaghetti sauce over the bottom of the dish.
6. To prepare the filling, combine the ricotta, mozzarella, eggs, Parmesan, parsley, salt, and pepper in a medium bowl; mix well.
7. Place 1/3 cup of the filling in the center of an eggplant slice. Fold the ends toward the center and overlap to form a roll. Place seam side down in the prepared baking dish. Repeat with the remaining eggplant.
8. Pour the remaining spaghetti sauce evenly over the eggplant rolls.
9. To prepare the topping, sprinkle the mozzarella and Parmesan evenly over the top of the rolls.
10. Bake, uncovered, for 30 to 35 minutes, until the cheese is slightly golden.
Maria’s Special Tomato Sauce
Maria Campanelli, New Bern, North Carolina
Serves 6
3 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
Two 28-ounce cans peeled whole tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried Italian seasoning
1 teaspoon sea salt
1 pound uncooked ziti
5 or 6 basil leaves, chopped
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 3 minutes, stirring frequently. Add the garlic and cook for 30 seconds, stirring constantly. Remove from the heat and set aside.
2. Working in two batches, place the tomatoes in a blender and process for 30 seconds or until smooth. Add the tomato mixture to the onion mixture. Stir in the tomato paste, Italian seasoning, and salt. Bring the mixture to a boil, reduce the heat, and simmer, uncovered, for 1½ hours, stirring occasionally.
3. Cook the pasta according to the package directions;