Eggplant Antipasto Stacks
4 servings
INGREDIENTS
1 large Eggplant, cut into 1/4 inch rounds
2 large eggs, beaten
1 cup grated parmesan cheese 1/2 pound hard salami, shaved
1/4 pound sandwich pepperoni, sliced thin 8 slices provolone cheese, sliced thin
2 tablespoons pesto sauce
METHOD
1Slice the eggplant and let soak in the beaten egg. Preheat griddle on high for 10 minutes.
2Divide the meat and cheese in four equal stacks, spreading a tiny bit of pesto between each slice.
3Place the Parmesan cheese onto a plate, press the eggplant rounds into the cheese and coat both sides. Place on griddle and cook for 2 - 3 minutes.
4Turn the slices over and add the meat and cheese to half of the slices.
5Place the other eggplant slices on top. Cook for 2 - 3 minutes, then turn sandwich and cook remaining unbrowned side.
PRESENTATION
These wonderful slices of eggplants dipped in egg and cheese make a carbohydrate free alternative to bread. Use them for your favorite sandwiches.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Ginger Teriyaki Scallops
4 servings
INGREDIENTS
1 tablespoon grated onion
3 small garlic cloves, minced
1 tablespoon fresh ginger, grated
1 cup soy sauce
1 teaspoon sesame oil
1/2 cup sake or dry sherry 1/3 cup brown sugar
1 pound sea scallops
METHOD
1Place all the ingredients except scallops into a small sauce pan and warm gently until sugar has dissolved. Let cool.
2Place scallops and half the liquid in a Ziploc bag and marinate in the refrigerator for
3Preheat griddle side on high for 10 minutes.
4The scallops can be skewered or just placed individually onto the griddle. Cook for 2 minutes on one side, then turn cook for 2 - 3 minutes longer. Do not over cook.
PRESENTATION
The scallops can be served on skewers, with sauce on the side for dipping. Or stir fry some snow peas and red pepper strips, and place scallops on top with extra sauce.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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