Baklazhannaia Ikrapoor Mans Caviar Recipes

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BAKLAZHANNAIA IKRA(POOR MAN'S CAVIAR)

Categories     Condiment/Spread     Vegetable     Appetizer     Vegetarian

Yield 8 people

Number Of Ingredients 10



BAKLAZHANNAIA IKRA(POOR MAN'S CAVIAR) image

Steps:

  • Preheat the oven to 425 F, Bake the eggplant on a rack in the center of the oven for about an hour, turning it over once or twice until it is soft and its skin is charred (poke a few small holes in it so it won't explode). Meanwhile, cook the onions in 4 Tbs of olive oil over moderate heat for 6-8 minutes until they are soft but not brown. Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a rubber spatula, scrape the contents of the skillet into a mixing bowl. Remove the skin from the baked eggplant with a small sharp knife, then chop the eggplant pulp finely, almost to a puree. Add it to the mixing bowl and stir in the tomatoes, sugar, salt, and a few grindings of black pepper. Mix together thoroughly. Heat the remaining 2 Tbs of olive oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet and simmer for an hour. Remove the cover and cook for an additional half hour, stirring from time to time, until all moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon. Stir in 2 Tbs of lemon juice and taste for seasoning, adding more salt, pepper, and lemon juice to taste. Transfer the "caviar" to a mixing bowl and chill, covered with plastic wrap, until ready to serve. Serve on squares of rye or pumpernickel bread or on some sesame seed crackers.

1 large eggplant
1 cup finely chopped onions
6 Tbs olive oil
½ cup chopped green pepper
1 tsp finely chopped garlic
2 large tomatoes, peeled, seeded and finely chopped.
½ tsp sugar
pinch ground black pepper
2-3 Tbs lemon juice
2 tsp salt

BAKLAZHANNAIA IKRA (POOR MAN'S CAVIAR)

Provided by William Grimes

Categories     dips and spreads, appetizer

Time 2h45m

Yield 3 cups

Number Of Ingredients 11



Baklazhannaia Ikra (Poor Man's Caviar) image

Steps:

  • Heat the oven to 425 degrees. Bake the eggplant on a baking sheet in the center of the oven, turning it over once or twice, until it is soft and its skin is charred and blistered, about 1 hour.
  • Meanwhile, in a skillet, cook the onions in 4 tablespoons oil over medium heat until they are soft but not brown, 6 to 8 minutes. Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a rubber spatula, scrape the contents of the skillet into a mixing bowl.
  • Remove the skin from the baked eggplant with a small, sharp knife, then chop the eggplant pulp finely, almost to a pure. Add it to the mixing bowl and stir in the tomatoes, sugar, salt and a few grindings of black pepper. Mix together thoroughly. Heat the remaining 2 tablespoons oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet, and simmer for 1 hour.
  • Uncover and cook 30 minutes, stirring from time to time, until all the moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon. Stir in 2 tablespoons lemon juice and taste for seasoning, adding salt, pepper and lemon juice to taste. Transfer the “caviar" to a mixing bowl and chill, covered with plastic wrap, until ready to serve. Serve on squares of bread or on sesame-seed crackers.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 610 milligrams, Sugar 8 grams

1 large eggplant (about 2 pounds)
1 cup finely chopped onions
6 tablespoons olive oil
1/2 cup finely chopped green pepper
1 teaspoon finely chopped garlic
2 large tomatoes, peeled, seeded and finely chopped
1/2 teaspoon sugar
2 teaspoons salt
Black pepper
2 to 3 tablespoons lemon juice
Dark rye or pumpernickel or sesame-seed crackers, for serving.

BLUE BLAZER

Provided by William Grimes

Categories     cocktails

Time 10m

Yield Two drinks and, with luck, generous applause

Number Of Ingredients 3



Blue Blazer image

Steps:

  • Place a piece of lemon peel in each of two teacups or small, heavy glasses.
  • To prevent house fires, pour some water into a baking sheet over which you will make blue blazers.
  • Dim lights. Have ready two one-pint mugs, ideally metal with a flared lip. Pour sugar and 3 ounces of boiling water into one mug and then add Scotch. Ignite alcohol with a long match and pour about half the liquid into empty mug, then pour that back into the first mug. Repeat four or five times. Proceed quickly but with great caution.
  • Pour flaming drink into teacups or glasses and cover with mug to extinguish flames.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 3 grams

2 pieces lemon peel, pith removed
2 teaspoons Demerara or raw sugar
4 ounces cask-strength Scotch

BAMBOOZLE

Provided by William Grimes

Categories     easy

Time 2m

Number Of Ingredients 4



Bamboozle image

Steps:

  • Stir all ingredients well over ice cubes in a mixing glass. Strain into a 5-ounce martini glass and garnish.

Nutrition Facts : @context http, Calories 73, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Protein 0 grams, Sodium 4 milligrams, Sugar 1 gram

3 ounces oloroso sherry
1/2 ounce sweet vermouth
1/2 teaspoon Grand Marnier
1 thin spiral of orange peel as garnish

WORLD COCKTAIL

Provided by William Grimes

Categories     project

Time 5m

Yield 1 drink with extra

Number Of Ingredients 9



World Cocktail image

Steps:

  • Pour vodka in a shallow bowl. Tear off small pieces of the gold leaf with tweezers, avoiding squeezing or folding it (thick pieces will sink). Float the pieces on the vodka.
  • Combine the rest of the ingredients (except gold leaf, vodka and Champagne) in an iced metal shaker. Shake vigorously and pour into a trumpet flute, filling 3/4 of the way. Top with Champagne.
  • Pour in the vodka, letting the gold slide onto the surface.

1/4 ounce plain vodka
Edible 23-karat gold-leaf sheet (available at baker's supply stores)
1 ounce Rémy Martin XO Cognac
1 ounce Pineau des Charentes aperitif wine
1 ounce white grape juice
1 ounce simple syrup (3 parts water to 1 part sugar)
1/2 ounce fresh lemon juice, strained
Dash of Angostura bitters
Veuve Clicquot Champagne, chilled

POOR MAN'S CAVIAR

Make and share this Poor Man's Caviar recipe from Food.com.

Provided by Judith N.

Categories     Black Beans

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8



Poor Man's Caviar image

Steps:

  • Mix all ingredients together in a bowl.
  • Cover and refrigerate overnight.
  • Serve with Frito Scoops or tortilla chips.

Nutrition Facts : Calories 576.2, Fat 5.3, SaturatedFat 1, Sodium 712.9, Carbohydrate 110.7, Fiber 27.1, Sugar 9.4, Protein 31.2

2 (15 ounce) cans white corn (drained)
2 (15 ounce) cans black beans (drained)
2 (15 ounce) cans black-eyed peas (drained)
1 medium vidalia onion, medium-sized, diced
1 large tomatoes, large, diced
2 tablespoons jalapenos, diced (optional)
2 teaspoons Italian salad dressing, to moisten
salt and pepper

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