Domingo Molina Malbec

[Innkeeper]

Bingo! With the broiled sausage, and batter fried eggplant, it was a HUGE success. Fantastico!

KIELBASA:

8 lbs Pork shoulder in 1" pieces
2 lbs Beef shin meat in 1" pieces
4 tbl + 1 tsp Coarse salt
1 tsp Black pepper
1/2 tsp Saltpeter
2 tsp Granulated garlic (garlic powder)
8 Cloves fresh garlic minced
5 tbl Dry marjoram
5 tbl Slightly crushed (not ground) coriander seed
5 oz Red wine
Sausage casings

Place meats in separate bowls; sprinkle and toss each with two tablespoons of salt; and refrigerate twenty four hours. Grind pork once coarsely with marjoram and coriander seed. Grind beef four times finely with minced garlic cloves. Combine meats with remaining teaspoon of salt, saltpeter, pepper, granulated garlic, and wine. Mix well and stuff into casings. Tie off at desired lengths. Is excellent cooked fresh, but smoking is also an option.

BATTER FRIED EGGPLANT:

1 lb of Eggplant (preferably long Japanese type, but round will do)
3/4 tsp Salt
Fat or oil for deep frying
2 Eggs (at room temp) separated
1/4 tsp Cream of tarter
2 tbl Full-fat soy flour (not lighter versions widely available)
1/8 tsp Baking powder
1/8 tsp Salt
1/8 tsp Ground celery seed
1/8 tsp Pepper
1/8 tsp Granulated onion (onion powder)
2 tbl Grated Italian grating cheese

An hour before finalizing dinner, wash and dry eggplant. Cut off stem and the very end (peeling is optional - we don't). Slice Japanese eggplant in half lengthwise (quarter round ones), and slice each half (quarter) into half inch chucks. Toss with 3/4 tsp salt in colander and place over two or three folds of paper towels for an hour. Heat fat or oil in fryer to 375 degrees. Sift flour and seasonings together, and grate cheese. Break egg yolks in a custard dish. Beat egg whites until foamy, add cream of tarter and beat stiff but not dry. Fold in egg yolks, seasoned flour, and cheese in that order. Dry eggplant on paper towels and gently stir into batter. Fry in two batches, three minutes each. Stir each batch gently halfway to turn pieces. Drain well through frying basket or colander or strainer, and place first batch on folded paper towels on platter in warm oven. Repeat with second batch, giving it a minute or two in the oven draining before serving. Same recipe can be used with one pound summer squash (fry two minutes), and a pound of artichoke hearts (fry three minutes turning).