Thai Basil Chicken

Just picked up a bunch of Thai Basil from the farm and love, love, love Thai Basil Chicken! I serve it with brown rice but you can eat it with white rice or rice noodles too!

• 1 egg
• 2 tablespoons of oil
• 1 whole chicken breast (or any other cut of boneless chicken)
• 5 cloves of garlic
• 4 Thai red chilies (can use any hot red pepper)
• 1 tablespoon oil for frying
• 1 teaspoon of oyster sauce
• ½ teaspoon light soy sauce
• ½ teaspoon sugar
• 1 splash of dark soy sauce
• 1 nice handful of Thai basil leaves

First, scramble and cook the egg. Set aside. Cut the chicken into small bite sized pieces.

Rinse and peel the garlic and chilies, and pound them. They don't need to be super fine, you just want to bring out the oils and flavors.

Heat your pan on high heat, and add about 1 tablespoon of oil.
When the oil is hot, add the chilies and garlic. Stir fry them for about 20 seconds but don't let them burn. Toss in chicken and stir fry continuously until it's just about fully cooked. 

Add 1 teaspoon of oyster sauce, ½ teaspoon light soy sauce, ½ teaspoon sugar, and finally a splash of dark soy sauce. Keep stir frying for about another 30 seconds. Grab a handful of Thai basil, toss it into the pan, fold it into the chicken, and then immediately turn off the heat. Toss in scrambled egg.

Stuffed Zucchini Blossoms

An Italian specialty that my family has enjoyed for years. They taste just as good at room temperature as they do hot.

• 2 tablespoons olive oil
• 1/2 pound ground pork
• 1/3 pound salami or Italian ham, very finely chopped (optional)
• 1 garlic clove, finely chopped
• Small handful of fresh Italian parsley leaves, finely chopped
• 2 large eggs
• 1/4 cup grated Parmiginao-Reggiano cheese
• Freshly ground pepper
• 12 good-size zucchini flowers
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter 
• Egg wash
• Flour 
• Salt and Pepper to taste

Place the olive oil in a large saute pan over medium heat. When the oil is hot, add the veal, pork, salami or ham, garlic and parsley and stir briskly to blend. When the meats are fully cooked, about 5 minutes, transfer to a large mixing bowl and let cool completely.

When the meats are cool, add the eggs and cheese and season with salt and pepper. Mix to combine.

Gently stuff each zucchini flower with the meat mixture, closing the opening by pressing the tips of the petals together. Dredge in egg and then in flour seasoned with salt and pepper.

Place 2 tablespoons olive oil and butter in a large saute pan over very low heat. When the butter is melted, set the stuffed zucchini flowers in the pan. Let cook about 15 minutes. Midway through the cooking, turn over the flowers to get all sides crispy. Remove from the pan and serve either hot or at room temperature. 

Teriyaki Japanese Eggplant

A quick, easy to follow recipe for eggplant, especially the small Japanese kind! The Asian flavor brings out the best of this subtle vegetable and completes any meal.

• 4 whole Japanese eggplants halved length wise
• 2 + 2  teaspoon extra-light olive oil
• 2 tablespoon reduced sodium soy sauce
• 4 teaspoon sugar
• 1 tablespoon rice wine or white wine
• 2 tablespoon minced scallions

Halve each eggplant length wise. Using a sharp knife, lightly score eggplant flesh in a criss-cross pattern. Arrange the eggplant skin side up in a single layer on a non-stick pan or grill.

Lightly brush with half the oil; and cook for a few minutes or until limp but not burnt.

In a small bowl combine soy sauce, sugar and wine.

Turn eggplant slices over and brush with remaining oil and cook for another minute or two.

Brush with soy sauce mixture, cook for 1 more minute more until eggplant is tender and sprinkle with scallions before serving.