Everything in much of South Louisiana was shut down for a few days last week while we waited for Isaac to pass.
That was one weird storm.
Meandering along, unsure of where he wanted to go. Once he got there, he didn't want to leave.
My family in New Orleans made it through with very minor damage, but no electricity (Still. What's the deal, Entergy?). Unfortunately some family in LaPlace were flooded with a few feet of water in the house.
Where I live we had a good amount of rain, but nothing destructive. It was the wind that seemed unending. We started with winds Monday evening while Isaac was in the Gulf.
The wind lasted through Thursday morning. At one point The Boy and I did a Three Stooges thing, running into each other from opposite ends of a hallway. It sounded like part of our roof was coming off. He ran to find me; I ran to get outside and check the roof. Smack.
The roof is still sittin' on top of the house and I'm still unsure what all the racket was.
We were fortunate not to lose electricity--only surges now and then. And no real damage occurred. We lost a lot of pecans to the wind is all.
My yard looks a lot like an early Easter egg hunt.
The tree is still upright. My drama-mama self was sure it would come down to crush me in my sleep.
While I can't do anything with green pecans still encased in their husks, I harvested everything else I knew I could use before it was damaged.
And cooked most of it up while we were house-bound by Isaac.
No crackers or canned goods this time around.
Eggplant w/ Creamy Corn Sauce is something I've been playing around with this summer. We've had it with eggplant sauteed in olive oil; we've had it with grilled. If your eggplant is old and/or large, it would probably be better to saute since it might burn on a grill before it gets tender. I've also tried the corn sauce with heavy cream and again with half and half. The heavy cream won for texture and richness (of course), but half and half was good too. This time around, I decided to add a handful of cherry tomatoes and I liked what that did for color. Reminded me of corn maque chou...and that's never a bad thing.
Eggplant w/ Creamy Corn Sauce
1 cup corn kernels (frozen or fresh)
1/2 cup half and half or heavy cream, divided
salt, black pepper, Tony's Creole seasoning, all to taste
a handful of cherry tomatoes, halved OR 1 small Roma tomato chopped
2-3 medium eggplant, sliced in planks
salt and black pepper
Add the corn and 1/4 cup half and half or cream to a pan. Season to taste with salt, pepper, and Tony's. Bring to a simmer and cook for about 15-20 minutes, mashing some of the kernels with the back of a spoon. While simmering, add more half and half as needed to keep the mixture saucy. Add the tomato and simmer for about 5-8 minutes longer.
While the sauce is cooking, brush both sides of the eggplant slices with olive oil and season with salt and pepper if grilling. Place on a hot grill and grill until tender. If sauteing, heat a drizzle of olive oil in a skillet. Season the eggplant with salt and pepper and add to the hot skillet in batches. Cook until tender and browned in spots.
Place eggplant on a platter and top with the corn sauce. Serve sprinkled with more Tony's Creole seasoning, if desired.
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