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1
Preheat the oven to 400 degrees F. In a large saute pan, over medium heat, add 2 tablespoons of the oil.
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2
When the oil is hot add the eggplant.
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3
Season with salt and cayenne.
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4
Saute for 3 to 4 minutes, or until slightly wilted.
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5
Add the onions and celery.
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6
Season with salt and cayenne.
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7
Continue to saute for 3 minutes.
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8
Remove from the heat and cool completely.
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9
In a mixing bowl, combine the eggplant mixture, garlic and cornbread.
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10
Mix well.
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11
Stir in the chicken stock.
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12
Let the dressing sit for 20 minutes.
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13
If the dressing is too dry add more liquid.
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14
Season the flounder with the remaining olive oil, salt and cayenne.
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15
Place the fish, skin side up, on a parchment paper lined sheet pan.
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16
Place 1 cup of the dressing on half of each fillet.
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17
Fold the fillets in half over the dressing and press down lightly to secure.
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18
Place the fish in the oven and bake for 10 to 15 minutes.
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19
Remove from the oven and garnish with parsley.
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20
Serve with sauce Piquant and Steamed Haricots Verts.
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21
Heat a large saute pan.
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22
When the saute pan is hot, add the olive oil.
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23
Add the shallots and saute until soft, about 3 or 4 minutes.
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24
Season with salt and pepper.
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25
Add the green beans and saute for 2 minutes.
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26
Add the water.
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27
Cook for 4 more minutes, or until beans are al dente.
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28
Season with salt and pepper.
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29
Heat 2 tablespoons of the oil in a non-reactive saucepan over high heat.
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30
Add the onions, green pepper, jalapenos, garlic, thyme, and oregano.
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31
Season with salt and pepper.
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32
Saute for 2 minutes.
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33
Stir in the tomatoes, bay leaves, Creole seasoning, pinch of crushed red pepper and stock.
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34
Season with salt and freshly ground black pepper.
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35
Bring to a boil and cook for 5 minutes.
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36
Reduce the heat and simmer for 20 minutes.
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37
Remove from the heat.
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38
Pour the mixture into a blender and drizzle in the remaining 1/4 cup oil while the motor is running.
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39
Pour back in the saucepan and stir in the parsley.
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40
Serve warm.
