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Re: Eggplant Lasagna
Looks great. I like to peel the eggplant slice on a mandoline 1/4 in thck or so and sprinkle with table salt for 1/2 hour to remove bitterness rinse then place on BGE to roast1 · -
Re: Grilled rack lamb.
Here is how I like to o them Zaatar is a great spice complement. http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1334188&catid=11 · -
Re: Spicy Korean Style Mahi Mahi
Here is another ue or the korean chile paste. http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1297141&catid=11 · -
Re: Fresh Roasted Hatch Green Chile in North GA and Athens, GA!
I usually roast mine and when cool place in quart foodsaver bags toss in freezer and when want some defrosta nd rub under running water and most, if not all the charred skin comes off ready to eat, l…1 · -
Re: Pastrami
Here is how I like to do the pstrami. Beef, Brisket, Corned Beef, Smoked, Pastrami, Richard Fl With St Patty's Day just over I decided to try my hand at pastrami. Went to Thirdeyes site, "P…1 ·
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