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August 22nd, 2013 at 3:16 pm by under Face of Fox

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New Mexico Style Recipe Highlight: #3

August 14th, 2013 at 2:05 pm by under Face of Fox

Eggplant Cannelloni

Chef Christopher McLean — Bishop’s Lodge

  • Prep Time (minutes): 20
  • Cook Time (minutes): 30
  • Ready In (minutes): 50
  • Course: Side Dish
  • Cuisine: American
  • Servings: 10
  • Occasion: Any
  • Difficulty Level: Easy
  • Easy: Click Here
Ingredients
  • 2 Cups Vegetable Oil
  • 1 Pound Mozzarella Grated
  • ****For the Tomato Sauce****
  • 1 large can tomatoes (diced/peeled) or 8 large tomatoes peeled/seeded
  • ¼ cup tomato pasted
  • 2 Tablespoons minced onion
  • 2 Tablespoons minced garlic
  • 2 Tablespoons minced shallot
  • 1 Tablespoon dry thyme
  • 1 Tablespoon dry oregano
  • 1 Tablespoon dry basil
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 2 cups water
  • 1 Tablespoon chopped parsley
  • ½ cup white wine
  • ****For the Cannelloni****
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 eggs
  • 1 cup milk
Directions
  1. ****Method for the Sauce****
  2. On medium heat, sauté onions, garlic, and shallots in 2 Tablespoons of vegetable oil for 1 minute.
  3. Add dry herbs and continue to cook for 2 more minutes.
  4. Add the white wine and reduce by ½.
  5. Add the tomato paste, tomatoes, sugar, salt, pepper, and water.
  6. Simmer 15 minutes on low/medium heat. Add more water for a thinner sauce.
  7. ****Method for the Cannelloni****
  8. In a mixing bowl, whisk the eggs and milk together.
  9. In another mixing bowl, blend the flour and salt/pepper.
  10. Take sliced eggplant and dip in the flour bowl to dust each piece.
  11. Put slices in the milk/egg mixture.
  12. Return to the flour blend (try not to have excess egg/milk on each slice)
  13. In a sauté pan, on medium-high heat, pan fry the eggplant slices.
  14. When light brown, turn the slice and continue to pan fry until both sides are a light golden brown.
  15. Mix ¾ pound of mozzarella with ¼ cup of sauce.
  16. Roll the mozzarella mix inside each slice of eggplant, like enchiladas.
  17. Put in an oven-safe dish and top and bake for 8 minutes at 350 degrees.
  18. Top with tomato sauce and remaining shredded mozzarella.