Tag: beef

Turkish Stuffed Eggplant (Karniyarik) – Splitting Bellies

“Karniyarik” means “split belly,” which refers to the technique used to stuff them, although depending on the size of your eggplant, it could also refer to you after enjoying this delicious dish. By the way, this was my first time making these, and when I mentioned in the video only doing 15 minutes of research before filming, I wasn’t joking. So, you’ve been warned.

Having said that, I thought these came out really well, and I would only tweak a couple minor things next time. I’d sprinkle the insides with salt before stuffing, since there wasn’t enough in my filling to season them to my taste. I’d also toss in some chopped parsley, which would have added a little freshness to the dish, although the dried rosemary did work nicely.

Lastly, I’d take the advice I got on Twitter, and serve them with a yogurt sauce, like our famous tzatziki. That would be an amazing condiment for these, since the cold, acidic sauce would be a perfect foil for the rich, aromatic, slightly sweet flavor profile.

Since I’m fully admitting not knowing what I’m doing, I welcome any and all tips and tricks, but most of all, I really do hope you give these a try. Enjoy!

Ingredients for 4 Turkish Stuffed Eggplant (Karniyarik:

4 medium sized eggplant

olive oil as needed

1 yellow onion, diced

1 teaspoon kosher salt, plus more to taste

4 cloves garlic, crushed

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

1/2 teaspoon cinnamon

1/4 teaspoon cayenne

1/2 teaspoon dried rosemary

1/4 cup freshly chopped Italian parsley (I didn’t add, but you should)

2 tablespoons tomato paste

1 pound ground lamb or beef
1 1/2 cups diced sweet and/or hot peppers

1 ounce (about 1 cup unpacked) finely, freshly grated Pecorino cheese, or whatever you’re into

1 cup chicken broth

– Roast eggplant at 400 F. until just barely soft, stuff, and continue baking until very tender.

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Koji-Rubbed Steak – New Age Dry Age

First, let me give credit where credit’s due; and by “credit,” I mean possible blame. I got the idea from this article in Bon Appetit, where they showed how to use koji rice to simulate dry aging a steak. They say they borrowed the idea from Trentina chef, Jonathon Sawyer, and we’ll take them at their word.

Anyway, I tried it out, and had mixed results. The smell and flavor were vaguely reminiscent of dry-aged beef, but it didn’t have those same cheesy/funky/earthy background notes. As far as the texture goes, there was no difference from a regular steak, and it may have even given it a somewhat firmer texture.

That may have come from letting it go almost three days, instead of two, but hey, I was within the range. Besides, I’m not even sure anything happened. The idea here is that the fungus on the koji rice, which breaks down the proteins in beans, to make things like miso, would work the same magic on a steak.

While it did look like the koji had “bloomed” a bit, and there was more “white stuff” at the end of the process, there was no obvious signs that the meat had been “broken down.” The appearance was darker, and it kind of had that waxy look of dry aged meat, but that could’ve simply come from sitting uncovered in the fridge.

I found it a bit suspicious that there were no other posts regarding this online, but maybe it’s just too new. Time will tell. I’m looking at you, food blogger. In the meantime, any and all feedback is welcomed, especially if you are familiar with using koji rice. I’m not sure if you should give this a try, but, as always, enjoy!

Ingredients:

koji rice (I used this one)

steak

Cheeseburger Pie

Any hamburger fans out there? How ’bout cheeseburger fans?? I’ve got the perfect dish for you! CHEESEBURGER PIE…

Some people (like my Husband) find savory pies un-natural. They don’t bother me though because I just lump them in with casserole-type dishes and I was raised on those. Despite my Husbands suspicious looks, I decided to have him try Cheeseburger Pie anyways. And well, wouldn’t you know it- he loved it! Plated it up with some french fries and he was one happy little camper.

I actually had never heard of Cheeseburger Pie until a year ago. My girlfriend had a birthday get-together for her Husband and made his favorite meal- Cheeseburger Pie. I was surprised that I liked it since I really don’t particularly enjoy ground beef, so I made a note of it and decided to make it for myself one day.

It probably took me 10 months before I actually got around to making it, mostly because I had to find a recipe that looked promising. Once I found one, I had my Dad make it for himself and my Mom to let me know how it was before I attempted it. He liked it so I gave it to go.

I liked it too. Maybe you should give it a go? Haha, that is of course if you like cheeseburgers and savory meat pies. Both of which are kind of essential for enjoying this dish.

Oh and by the way! This is one of only TWO remaining meat dishes that I will be sharing on this site. As I mentioned Saturday, Dave and I have decided to stop eating meat. Well, all animal products really. A big 180 from where we were at before. So I am no longer going to be making any new recipes featuring meat to share here, but I will post about the last two that I made before our diet change.

1 pie shell, frozen or homemade, unbaked
1 pound ground beef
½ cup chopped onion
2 cloves garlic, crushed
1 teaspoon steak seasoning or burger seasoning
¾ teaspoon salt
¼ teaspoon ground black pepper
¼ cup plain fine bread crumbs
2 large eggs
2 tablespoons Dijon mustard or a favorite gourmet mustard
2 tablespoons ketchup
3 tablespoons Worcestershire sauce
1½ cups shredded Cheddar and Monterey Jack cheese blend or a Cheddar/American blend

Heat oven to 375°.
Brown the ground beef with onion in a large skillet over medium heat. Add the garlic, steak seasoning, salt, pepper, and bread crumbs. Remove from heat and set aside to cool slightly.
In a medium bowl whisk eggs with the mustard, ketchup, and Worcestershire sauce. Stir into the cooled ground beef mixture. Stir in about ½ cup of the cheese. Pack into the pie shell and bake for 30 minutes. Top with remaining shredded cheese and bake for 5 to 10 minutes longer, until cheese is melted and crust is nicely browned.

adapted from about.com

Tagged as:
beef,
cheese,
dinner,
meat,
Savory

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