Rhombi Pasta with Smoked Eggplant, Zucchini and Tomato Sauce
Smoked Petite Potatoes
Part two of our continuing series in cooking with the smoker box yielded a much more controlled result tonight -- using less chips/dust made for a overall mellower flavor. The petite potatoes were phenomenal -- cut in half tossed with olive oil, salt, pepper and herbes de provence and cooked on the stove top for 45 minutes with oak chips -- they melted in the mouth with a sweetness/depth from the smoke that was addictive. We ended up eating half of them before dinner as a snack. ;)
the eggplant/zucchini dish was an attempt of re-creating a restaurant dish we had about 15 years ago -- Basically, cut eggplant/zucchini into medium dice, and put into a smoker box with hickory chips and smoke for 10 minutes. After removing from the smoker, saute them in a couple of tbs. of olive oil for a few minutes until starting to show some color, add salt and pepper to taste. Finally add in the homemade tomato sauce (tomato, onion, garlic, basil, oregano and a pinch of sugar) and the cooked rhombi pasta to combine... the result was strikingly close.
Saturday, April 15, 2006