In Which a Miracle Occurs

I had a spectacular weekend.  My uncle and cousin came to visit, drawn in by the siren lure of an adorable baby.  I swear, if I'd known how much more often people would visit me, I would have had one years ago!  Ever the gracious hostess, I planned to take my guests out to dinner on Saturday and for Friday night, I expected them to cook for me.  Well, I expected my uncle to cook for me anyway.  He made an absolutely delicious roast chicken which I will try to replicate at some point, some lemony roast broccoli, but most miraculously, he made delicious eggplant.

My friends, there are exactly two vegetables I do not eat: zucchini and eggplant.  Zucchini is pretty much the food of the devil, but eggplant and I have a very touchy relationship.  I want to like it.  I really do.  I've never really minded the flavor, but for whatever reason, eggplant has always made me gag.  I've had it made in the Parmigiana style.  Nope, didn't work.  I've pureed it in pasta sauce, alas, a deep and thorough failure.  But the way my Uncle John made it was so tasty, I went back for a second piece.  That's right, I took seconds of my second most loathed vegetable.

Does that tell you everything you need to know about my uncle's cooking?  No?  You want the recipe too?  Okay!  I got it!  (Totally selfless I am, always thinking of you).

UNCLE JOHN'S EGGPLANT

INGREDIENTS:
2 eggplants
3/4 C extra virgin olive oil plus more for brushing
2 T red wine vinegar
2 cloves garlic, minced
2 T of capers with juice
1/4 of a small red onion (optional - Uncle John was not pleased with how it turned out using the red onion, I think I liked it, but will try it without next time)

DIRECTIONS:
Slice your two eggplants into 1/2" thick slices.  Set your oven to broil.  Lay out the eggplant slices on a cookie sheet and brush them with olive oil.  Flip them and brush the other side with olive oil.  Sprinkle both sides with salt and pepper. Put in the oven to broil for 10 minutes.  Flip them and let them broil for 10 minutes on the other side.  Whilst they are broiling, find yourself a large serving dish with sides.  We used my lasagna pan.  Mix together your olive oil and red wine vinegar.   In the bottom of the pan, pour about 1/4 C of olive oil and the red wine vinegar  and sort of swish it about so it's evenly distributed.  When the eggplant is done, lay it out in the dish.  Add the garlic, capers and onion (if you use it) to the remaining oil and vinegar.  Drizzle this over the eggplant layer.  Add another layer of eggplant and pour over more of the good stuff.  Continue until eggplant is used up and all topping has been poured out.

Let marinate at room temperature for 6 hours.  Ours only sat for 4 hours and was delicious, but don't try to cut it any closer than that.  Uncle John says it's great for dinner parties, because you can make it in advance, but also it takes up no room in your fridge!

Company Coming!

Or company came, rather. This past week I hosted some friends for breakfast and then my dearest friend came to stay with her adorable daughter. It was busy and fun. But honestly, the breakfast was fun because it was no work. I know what you're thinking. You clearly see a picture of baked something or other up there (strata, if you must know) and you are wondering how exactly this was no work unless I purchased it. I didn't purchase it. And still, I maintain it was no work. Also, really delicious. Want to have this delicious eggy cheesey browned breakfast goodness? Read on. The recipe is from this gem of an inn in Maryland. If the idea of even this no effort breakfast is stressing you out, it might be best if you just go get it from the source.

STRATA
adapted from The Brampton Inn - Chestertown, Maryland. Seriously, check out their website, gorgeous, no?

INGREDIENTS:
8 1/2" slices of crusty French bread, buttered on one side
5 eggs
3 C whole milk
salt and pepper to taste
1 C shredded sharp cheddar (I used a mix of cheddar and asiago)
6 oz crumbled breakfast sausage, cooked and drained
(optional - a few teaspoons of hot sauce)

DIRECTIONS:
1.Butter an 8" square ovenproof dish
2. Arrange bread slices in two rows, buttered side down
3. Whisk eggs in large bowl
4. Add milk, salt and pepper and hot sauce
5. Pour egg mixture over bread
7. Sprinkle with sausage and cheese
8. Cover and refrigerate overnight

Then the morning of:
Preheat oven to 325 degrees
Uncover and bake for 50-60 minutes (mine took 65), until puffed and no longer liquid in the middle and golden on top.
Let stand 10 minutes before serving.

See? Almost no work.

Hey, I Was Going to Read That!

Once, when we were out at a restaurant in Philly, some friends and I decided we needed to know if you could mail a napkin. So we addressed the napkin, stamped the napkin and put that sucker in the nearest post box. It arrived about a week later (despite having been mailed a block from my apartment) in a little plastic baggie with a note attached apologizing for the condition of our mail. Ahem. We mailed a napkin; there was no need for such a formal apology. Which makes it all the more infuriating that two weeks ago when I received my July issue of Real Simple there was not a single page between the covers. It was an empty shell. It had the post office's lovely yellow forwarding label on it, but nothing else. Post office, let me share with you, I will notice if the magazine part of my magazine is missing. And I will care. Because the magazine part is the part I want. The cover can go hang for all I care. Luckily due to extensive complaining on my part to anyone who would listen I ended up with 2 July issues (one from my mother and one from Real Simple) plus an extra June. And even more luckily, there was something in those missing pages that intrigued and inspired me. In the three ingredient recipe section they had portobello quesadillas. Now, I couldn't be satisfied with any three ingredients, so I gussied them up a little for you. And I'll even give you the recipe in case you've received a pageless edition of Real Simple as well.

PORTOBELLO QUESADILLAS
Inspired by July's Edition of Real Simple
makes two full sized quesadillas

INGREDIENTS:
2 large portobello caps. Mine were huge. Get three if you're worried.
1 - 1/2 C thinly sliced red onion
1 1/2 t balsamic vinegar
1/2 C pepper jack
1/2 C cheddar cheese (I used all pepper jack but found the pepper overwhelming, you do what you like, just get yourself a cup o' cheese)
4 flour tortillas
olive oil
salt
pepper
butter

DIRECTIONS:
In a smallish pan, put 2 tsps of extra virgin olive oil. Turn the heat to medium Then add your thinly sliced red onion (I cheated and sliced on a mandolin because my knives are dull and I am lazy, also I don't usually wash the dishes). Add a healthy pinch of salt. Watch them, you want them to be sort of carmelized not crisped, so let them cook low and slow. Once they're more soft than hard, add your 1 1/2 t balsamic vinegar. It took mine about 10 minutes on medium low and they had the tiniest bit of resistance when you bit in, just make sure you like how done yours are. When they're done, put them in a dish. Take your portobellos. Wash/wipe the caps. If you're anti-gill like I am, scrape them out with a spoon. (I'd eaten the gills for years, and then once they tasted like dirt and now I always scrape). In a small bowl whisk up 1-2 T of extra virgin olive oil with some salt and pepper. Then rub this all over your mushrooms. Put them in a medium high pan and cook 5-6 minutes per side (if you had a grill, you could grill them, but I don't so I don't know how). When they're nice and soft, chop them into largish chunks. Grate your cheeses and mix them together. When it's time to make the quesadillas, sprinkle on half the cheese, then half the onions, then half the portobellos. Distribute evenly so each bite tastes good. I like to put a pat of butter in a large pan over medium heat, lay down the first tortilla and assemble right on it, so I don't have to move it with the fillings falling out. Then I just lay the other on top and cook about 4-5 minutes until the bottom is goldeny brown and the cheese is melty. Then flip and cook another 4 minute until done. If you're making them one at a time, keep them warm in a warm oven covered with foil, otherwise you can use all the pans in your kitchen and to them simultaneously. Evil to do to the dishwasher but efficient for the chef I say. Cut in wedges with a pizza cutter and serve with a dollop of guacamole, or salsa or whatever makes you happy.

No Drop Wasted

True confession time. I don't drink. I'm not a scary judgmental teetotaler, it simply makes me nauseated and gives me insane headaches. This is all very sad. I used to enjoy having a drink, and frankly, I think my husband would have enjoyed having someone to have a drink with. Now he occasionally will have some wine, but despite the best efforts of our wine vacuum, sometimes bottles languish, unfinished, unloved. That stops NOW. Because I have mastered Coq au Vin. Well, Coq au Vin Blanc anyway. It is unimaginably good, but it definitely requires an initial time investment before the meltingly tender chicken is yours to enjoy. No more wine induced guilt for us.

COQ AU VIN BLANC
adapted from Emeril Lagasse

INGREDIENTS:
5 slices turkey bacon (you can use real bacon like Emeril advises if you want)
3-4 T duck fat (not needed if you use real bacon, however, turkey bacon doesn't really give off fat, and duck fat is so good, mmm)
1 chicken about 3 1/2 to 4 lbs, cut into pieces, Emeril recommends quartered, mine was in 8 pieces.
2 t salt
1 t pepper
1 medium onion finely chopped
1 shallot finely chopped
5 cloves garlic, peeled
9-10 oz button mushrooms, cleaned and halved or quartered to be bite sized
1/6 C all purpose flour (use brown rice flour to make gluten-free)
1 t tomato paste (get the tube at the store if you don't use it often)
1.5 C full-bodied dry white wine (seriously, I used whatever was in the fridge)
3/4 C rich chicken stock (I had homemade, I don't know where Emeril's going with the "rich")
4 sprigs fresh thyme
1 bay leaf
1/4 C heavy cream

I served mine, as Emeril recommends, with egg noodles. Feel free to be creative, but it definitely needs to be served with a starch.

DIRECTIONS:
Preheat your oven to 350 F.

In a large Dutch oven, fry the turkey bacon on high heat until crispy. Remove and set aside. Clean and trim chicken, pat dry and season with salt and pepper. Add the duck fat to the Dutch oven. Brown the chicken in the duck fat, working in batches if necessary until it is golden on all sides. That last sentence there, is the absolute suckiest part of the whole thing. Wear long sleeves. The fat sputters and spits and the chicken skins stick to the bottom of the pan and you may curse loudly. It's all over pretty quickly though (I went about 3-5 minutes a side) and you'll be happy later. Transfer the beautifully browned chicken to a plate and breathe a sigh of relief. If you need to add a smidge more duck fat, do so. Reduce the heat to medium and add the onion, shallot and garlic cloves. Cook for 5-6 minutes.

Add the mushrooms and cook 7 minutes more. Stir in the flour and tomato paste. Stir constantly for a minute or two. Then add the wine and stock, continue to stir constantly until everything is incorporated. Then add the thyme, bay, chicken and bacon. Bring the liquid up to a boil, then reduce and simmer for 15 minutes until the liquid is slightly thickened. Bring the liquid up to a boil again, then cover the pot and pop it in the oven for about an hour and a half. Check after an hour to make sure it isn't drying up. Add more liquid if needed. When it's done, remove the chicken. This is the fun part. You will realize that using tongs is kind of entertaining because the chicken meat starts to fall right off the bone as you take it out of the pot. I like to debone the chicken at this point, and think if you're serving to company, you really should. Put the chicken on a platter and cover to keep warm. Heat the pot to medium low. Skim any fat off the surface (I didn't see any) and increase the heat to medium high. Add the heavy cream and cook until the sauces has thickened enough to slightly coat the back of a spoon, about 15-20 minutes. Taste, add more salt and pepper as needed. Return the chicken to the pot and heat through, then serve.

Thanksgiving Leftovers: White Turkey Chili

Sometimes the week following Thanksgiving can fill you with a growing sense of dread. It seems like ages ago that you were lobbying for a huge ass turkey so that you'd have enough leftovers. Now the thought of choking down another plate of turkey+gravy+stuffing is enough to make you queasy. What you need is something completely different. Something that does NOT remind you of Thanksgiving. This chili is perfect. It also freezes well, so you can even just make it and toss it in the freezer for a cold December night. Like all good leftovers recipes it is very flexible. You can use leftover chicken or turkey depending on what you have available.


WHITE TURKEY CHILI
adapted from Epicurious

INGREDIENTS:
2 T veggie oil
1/2 C onion
1 1/2 T garlic (about 2 cloves)
4 t cumin
between 1/2 lb and 1 lb ground turkey - I adjust this based on how much leftover turkey I have
I'd use 1lb of ground with 1 C of leftovers or 1/2 lb ground with 2 C leftovers.
around 1 C leftover turkey chopped into bite sized bits
3 C stock (you can use homemade from your turkey, or use store bought chicken stock)
1/4 C barley
2 t chopped jalepeno
1 can cannellini beans (rinsed and drained)
1 can small white beans (rinsed and drained)
optional - 1 t marjoram, 1 t summer savory - I own neither so have never added either.

For topping as you wish:
hot sauce
chopped scallions
grated cheddar
sour cream

DIRECTIONS:
In a very large skillet or a regular stockpot or Dutch oven, add the veggie oil, the garlic and the onion. Saute on medium low for 5 minutes or until onion is translucent. Stir in the cumin and then add the raw ground turkey. Cook stirring often until the ground turkey is browned.

Add the stock, barley, jalapenos and the marjoram and savory (if you're using them). Cook for 20-30 minutes. You need to watch it. The barley should be cooked but don't let all the liquid evaporate. Even with the pot covered all my liquid evaporated in about 25 minutes. If the barley seems raw and your chili is too liquidy cook a bit longer.

Add the beans and chicken and cook about 15 minutes more. Add the hot sauce.

When it's finished, you can top with any normal chili toppings, but we usually eat it pretty plain, with just the hot sauce.

Oven Fried Chicken

The thing is, there's not a whole lot more delicious than good home fried chicken. The crunch of the crispy crust, the mix of spices, the juicy succulent chicken. Oh dear, it's good. All you need is a foolproof recipe, and I've got one for you. I had never before fried a chicken. I hadn't even watched someone else fry a chicken. This worked perfectly, on the first try, and I have to say, was just as mouth-wateringly scrumptious cold the next day as it was hot when I served it. Labor Day's coming, maybe this is the year to do a good old southern feast instead of those hot dogs you'd planned on.

OVEN FRIED CHICKEN
method courtesy of Ina Garten

INGREDIENTS:
1 chicken - you can cut yours yourself, but I like to buy the 8 piece pack, all cut up for you.
2 cups buttermilk
2 t hot sauce
2-3 C flour
3 T Essence - you can probably buy this, but I make it myself and store it in a spice jar.
veggie oil (or canola oil, or whatever you've got on hand)

EQUIPMENT:
oil thermometer, meat thermometer, large heavy bottomed pot (I used my dutch oven), sheet pan (with a rim), metal baking rack (I use the same thing I use to cool my cookies on).

DIRECTIONS:
Look at your chicken pieces and trim off any nasty bits. In a large bowl, combine the buttermilk and hot sauce. Put the chicken into the buttermilk, turning each piece to make sure it's coated. Let the chicken rest in the buttermilk at least two hours, but overnight if you have the time.

Preheat your oven to 350 F. In a large dish mix the flour and essence until well mixed. Dip each piece of chicken in the flour mixture until it's thoroughly coated and there are no real wet spots. Pour the oil into your pot (the reason for a deeper pot is to avoid as much splattering of hot oil). You want it to be about 1" deep. Heat the oil to 360 F.

If you're new to frying, keep your eyes glued to that temperature, you'd like it to stay near 360, don't let it get too high or two low. Mine went up and down and up again, I was constantly adjusting my stove burner from high to low. When you add the chicken (only drop in a few pieces, DO NOT do all at once), the temperature will drop, so keep that in mind. Fry for three minutes on each side until it is a nice light golden brown. Then remove and place on the baking rack. Continue frying chicken in batches until it's all done.

Place your rack of chicken on its sheet pan and pop in the oven for 30-40 minutes. Ina says to cook until it's not pink inside, but I recommend using a meat thermometer instead so you don't wreck your beautiful chicken by checking on it.

Shrimp with Orzo

At some point, I fully expect the reader(s) of this blog to turn on me and insist I cook something that was not initially from an Ina Garten/Barefoot Contessa cookbook. I sincerely hope that you can bear with me for at least one more recipe though, because this is so delicious, and despite its use of the oven, is pretty quick and painless to make even in the hot summer. You can make it ahead, so if you live somewhere that has cooler mornings, just whip it up and pop it in the fridge until dinner. Roasting gives the shrimp a great flavor, the lemon and olive oil dressing is refreshing and the creamy feta works so well with the crunch of the cucumbers. This recipe does use raw red onion, which I know not everyone can eat. If someone you know is anti-raw onion, just saute red onion in a smidge of olive oil until it's lost its bite. The recipe won't suffer that much.


SHRIMP WITH ORZO
modified slightly from Barefoot Contessa at home (really wonderful cookbook, you should buy it).

INGREDIENTS
1 lb shrimp (peeled and deveined)
1/2 lb orzo
1/4 c red onion minced
1 small cucumber, seeded and chopped
1/4 c extra virgin olive oil (plus more for drizzling)
1/4 c lemon juice
1/4 c dill
4-5 oz feta crumbled
salt and pepper

DIRECTIONS:
Preheat your oven to 400 degrees. Put a pot of water on the stove, on high. Bring it to a boil. Cook the orzo according to the package (mine said 8 minutes). When done, remove and drain. Put in a large bowl. Whisk together the lemon juice and olive oil, add 2 t salt and 1 t pepper and set aside so the orzo can absorb the dressing.

Spread your shrimp out in a single layer on a cookie sheet (one with an edge helps because they'll give off juices). Drizzle your shrimp with olive oil and sprinkle with salt and pepper. Put in the oven. Roast for 6 minutes, flipping them when they're half way through.

While the shrimp are cooking prepare your onion, cucumber and dill. Add the onion, cucumber and dill to the orzo and mix. When the shrimp are done, add them too. Crumble the feta over the pasta and then mix again until everything is incorporated. Set aside to allow the flavors to blend. Ina says at least an hour, but I don't usually have that kind of time. Of course, you can always make it the day before, pop it in the fridge and take it out before you're ready to serve. Let it get back to room temperature though, don't serve it freezing cold.

Cooking by Proxy

In the South, it is traditional to have black-eyed peas for the New Year, black-eyed peas symbolizing luck and prosperity. I don't know about you, but I could sure use some good luck for the New Year. Prosperity wouldn't exactly hurt either. What does hurt is my ankle, which I sprained badly a few weeks ago. I have a lovely cast and a set of crutches. On the upside, I also have a husband who has taken over just about all of my responsibilities, from dog care and plant watering, to cooking. And so, tonight, although the blog post and recipe are brought to you by me, the actual dinner has been provided by Ryan.

NEW YEAR'S DAY BLACK-EYED PEAS AND SAUSAGE
Go ahead, make a double recipe, it takes so long to cook, you might as well have an extra meal to tuck away in the freezer.

Ingredients
1 C black-eyed peas soaked (cover a cup of peas with a few cups of water, bring to a boil, boil for 2 minutes, remove from heat, let sit for an hour. If there's water left, drain it off).
2 T olive oil
1/2 onion, diced
1 carrot, diced
1 C canned crushed tomatoes
2 cloves garlic, minced.
1 lb sausage (check ingredient list to make sure it's gf)

Directions
Combine the oil, onion, garlic, carrot and tomatoes in a large oven-proof pot or dutch oven. Let simmer for 15 minutes. Meanwhile, place the sausages in a large skillet with about an inch of cooking water. Cover and let the sausages cook for about 15 minutes. Then cut the sausages into disks. It's okay if they're raw in the middle, they have a ton of cooking left to do! Put the sausage disks in with the tomato sauce. Preheat your oven to 350 degrees. Cook for 20 minutes on low with the cover on. Then add the black-eyed peas and stir in. Add enough water to cover. Put the lid on the pot or dutch oven. Cook for an hour and a half to two hours. Check every half hour or so. If there's not enough liquid, add a half cup more of water. If after an hour and a half there's too much water, remove the cover. The black-eyed peas and sausage mixture should be very thick, even a bit thicker than a traditional stew. It's done when the mixture is thick enough and the black-eyed peas are nice and tender.

Bolognese Sauce - just the thing for a cold winter's night

Sadly, for most of us, the times you are most in need of comfort foods are the same times when you are least likely to have them. You are exhausted or sick or cranky from a crap day at work, and cooking is the last thing you feel like doing, not to mention, most comfort foods require tons of prep work and epic cook times. On one of these such nights, I took a Tyler Florence recipe from Eat this Book and thought I'd see if I could do without. Without cooking it as long as he said, without making enough to feed an army, without making fresh pasta from scratch myself.

Luckily for us, it turns out that you can edit major chunks of time from this recipe and still have a delicious dinner. I've never made it the way Tyler suggests, so if you have a few extra hours lying around, try them both and compare, but as it is, it's delicious.

BOLOGNESE
adapted from Tyler Florence's Pappardelle Bolognese in Eat this Book

INGREDIENTS:
olive oil
1/2 an onion, finely chopped
1 carrot peeled and finely chopped (make sure it's really small, you don't want to be biting into giant hunks of carrot)
1 celery stalk finely chopped (I never use this, Ryan hates celery)
2-3 garlic cloves minced
1 pound ground turkey
1/2 cup dry white wine (I use vermouth)
1 28-oz can of whole peeled tomatoes crushed by hand plus 1 c or more of the liquid in the can.
1 c chicken stock
kosher salt and black pepper
1/2 c milk

DIRECTIONS:
In a large pan, heat a couple tablespoons of olive oil over medium heat. Add the chopped vegetables and cook about 10 minutes until they are soft but not browned. Raise the heat and add the ground turkey. Brown the turkey, breaking it up into chunks with a wooden spoon. When the meat is no longer pink, add the white wine and simmer until evaporated. Then add the tomatoes, their liquid and the chicken stock. This is where you have to make a decision. The more liquid you add, the longer you'll have to cook it before it's ready to eat. I usually use all or nearly all the liquid in the tomato can plus the one cup of chicken stock and leave it for about 20-30 minutes. After 20 minutes check it, if it seems thick enough, go ahead an add the milk and simmer for another 20-40 minutes. You can probably get away with the lower end of that, but I often just leave it to simmer until I'm ready to eat, so it often goes about 30-40 minutes.

Boil up some water, cook your favorite pasta according to the package directions. I like rigatoni or shells or penne with this, but I know everyone has their own favorite. Drain the pasta and pour over the sauce.

Slapdash

Let me just tell you, when Game 3 of the American League Championship Series is about to start and your beloved Sox are on, you really can’t shovel food on your plate fast enough so that you can get out of the kitchen and back in front of the game. Later you will regret this, when Dice-K has given up a two-run home run to Kenny Lofton, but it will be too late.

I had been thinking out a nice blog entry for you, explaining all about my personal feelings on Emeril raking in the big bucks for marketing what is a combination of pretty basic household spices as “Essence” and how to make Ina Garten’s heavenly polenta recipe into something that will not cause Great-Aunt Myrtle to have a heart-attack on the spot and that despite the high fat content of the recipes, I really do find Ina's Barefoot Contessa Family Style Cookbook indispensable, but after putting together tonight’s dinner, all I really want is a kitchen with decent ventilation and a way to see the TV from the stove.


So here’s dinner in a hurry, courtesy of two of the Food Network’s shining stars. You go make something nice to eat. I’m going to go hide under the bed until the Sox are in the lead again.

SHRIMP WITH ESSENCE
INGREDIENTS:
1 lb Shrimp - Peeled and Deveined
~ 1 T "Essence"
Olive Oil
INGREDIENTS FOR ESSENCE:
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme
DIRECTIONS: Coat bottom of non-stick pan with olive oil. Turn on heat to medium-high.
Toss the shrimp with "Essence" until evenly covered. Add shrimp to pan. Cook shrimp 3-5 minutes per side until cooked through.

POLENTA (adapted from Barefoot Contessa Family Style)
INGREDIENTS:
1 T butter
1 T olive oil( + enough to coat pan for frying) 
2 cloves minced garlic 
2 C milk
1 C chicken broth
1/2 C water
1/2 t salt 
1 C cornmeal
1/2 C grated cheddar 
flour or cornstarch for dusting (use cornstarch if you'd like it to be gluten free!)
DIRECTIONS:
Heat oil and butter in a saucepan until melted. Add the garlic and cook on low until golden. Add salt. Add milk, chicken broth and water and bring to a boil. Remove from the heat and sprinkle in the cornmeal, whisking all the while. I cannot emphasize the "sprinkle" part enough. Anything more will result in big clumps and your arms will get tired trying to whisk them out. So just do it right the first time. After the cornmeal is incorporated, cook over low heat, stirring constantly until thickened and bubbly. Remove from heat again, stir in cheddar. Pour into a pie plate and smooth the top. Refridgerate until firm and cold. This can take a few hours. So it's not the best weeknight dinner unless you get home early, like I do. But it is great for company, because you can do most of the work ahead. Okay, so once it's cold, slice in wedges, like a pie. Dust each triangle with flour. In a cast-iron pan heat oil. Cook triangles on medium-high to high heat for about 5 minutes per side. Don't overcrowd the pan until you are an expert flipper, or you'll end up with some pretty squished triangles and they will not be pretty. Still tasty, but not pretty. But maybe that's better for you, because you can eat your mistakes and not have to share them with the company. So go ahead. Overcrowd the pan.

Oh and sorry there's no picture, but it didn't show up on my camera. I took one. You can ask Ryan. He sat there patiently not eating waiting for me to shoot the food. But I got nothing. Some days are like that. Even in Australia.