Eggplant Parmesan Sliders . . .


Recipe Courtesy of:

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2 medium eggplants (about 2 1/2 pounds total)
1 cup all-purpose flour
3 eggs, beaten
2 cups Italian-style breadcrumbs
1 lb. fresh mozzarella cheese, sliced into rounds
Vegetable oil, for frying
2 cups tomato sauce, store-bought or homemade
2 dozen brioche slider rolls

Special Equipment: 3-inch round cookie cutter


Slice the eggplants lengthwise into ½-inch thick slices, then use the cookie cutter to cut out two rounds from each of the slices.

Place the eggplant rounds in a colander and toss them with 1½ teaspoons salt. Let them drain in the colander over a bowl in the sink for 45 minutes to remove excess moisture.

Bread the eggplant rounds in batches by coating them in the flour, then the eggs and then the breadcrumbs.

Heat a large skillet over medium heat and add enough oil to liberally coat the bottom of the pan. Pan-fry the breaded eggplant rounds in batches for 2 to 3 minutes, flipping them once until both sides are golden brown. Remove the cooked eggplant rounds and immediately transfer them to a paper towel-lined plate. Continue the pan-frying process, changing the oil as necessary, until all of the rounds are cooked.

Halve the brioche slider rolls and add 1 tablespoon of tomato sauce to the bottoms of the rolls. Stack an eggplant round atop the sauce, top it with another tablespoon of sauce and a piece of sliced mozzarella. Repeat the assembling process with all of the buns, transferring them to a cookie sheet lined with parchment paper.

Turn your broiler to high and carefully slide the cookie sheet under the broiler just long enough until the cheese melts. Immediately cap off the sliders with the tops of the buns and serve.

Grilled Burgers (with sautéed onions & garlic) and Potatoes Wedges . . .


Bacon Potato Skins, Loaded . . .


Pizza Night – 09.30.14


California Thin Crust Dough Recipe
Hunts Basil, Garlic, & Oregano Tomato Sauce
Mozzarella, Monterey Jack, Provolone, Sharp Cheddar, & Parmesan Cheese.
Pepperoni & Sautéed Garlic Cloves.

Cooked on ½ inch Baking Steel at 550 degrees convection for 5 minutes.

The Marlboro Man Sandwich . . .


Since I’m not a cowboy, I’ll have to call this “The Chef Bill Sandwich!” OK, I don’t know. I’ll work on a name. 🙂

This turned out great and is definitely a keeper! I added a tablespoon of minced garlic (when sautéing the onions) and provolone cheese to this recipe. Next time I may add a cup of quality beer or beef stock.

Recipe Courtesy of:

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1 whole Large (or 2 Small) Onions
2 sticks Butter (lots And Lots Of Butter)
2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That’s Been Extra Tenderized)
Lawry’s Seasoned Salt (or Similar Seasoned Salt)
1/2 cup (approximately) Worcestershire Sauce
Tabasco Sauce, To Taste
4 whole French/deli Rolls (earthgrains Are Best!)

Preparation Instructions:

Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.

Slice cube steak against the grain. Season with Lawry’s.

Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.

Butter halved French rolls and brown in skillet.

To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!

A proper, Old School, Straw Hat Pizza Roast Beef Hot Hat . . .


A proper, Old School, Straw Hat Pizza Roast Beef Hot Hat (I also made a few Ham & Cheese). There is only one place you can get one of these anymore . . . My Kitchen.


King Arthur Perfect Pizza Blend

– OR –

King Arthur Sir Lancelot Unbleached Hi-Gluten Flour

Recipe Specifics . . . Contact me . . .

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