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Oh, I can see a deluge of recipes coming your way...Here's 2 that I promise

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Joined: Dec 15, 2005


Posted to Thread #7651 at 5:29 pm on Aug 24, 2007

will make him happy. You mentioned Moussaka and I fell in love with Moussaka the first time we went to Cyprus. When I returned home I started looking for recipes to make it and I would find one that had some of the components and then another that would have some of the others. So I put together from several to recreate what I had while I was there and the end result was just as I remembered. Since it is just the 2 of us now and is really one of those cooking "projects", I make it in individual oven proof bowls and freeze. Then I can just pull out when I want it. It does have potatoes which I believe is essential to the dish but you could leave it out of yours. The other is a Green Chili Pork Stew that I think will make him very happy and you can just not eat the potatoes. The flavor is fantastic! It also freezes beautifully.

Serving Size : 6

2 large eggplant -- sliced 1/4" thick
2 large potatoes -- peeled and cut 1/4"
salt and pepper olive oil

1 pound ground lamb or ground sirloin beef
1 large onion -- medium diced
2 tablespoons garlic Ė minced
salt and pepper
1 teaspoon dried oregano
1 bay leaf
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1 cup red wine
4 cups tomatoes, peeled, -- seeded & chopped

4 tablespoons butter
4 tablespoons flour
4 cups milk
1/4 teaspoon fresh grated nutmeg
1/4 cup lemon juice
3 egg yolks
1/2 cup Parmesan cheese -- grated salt and pepper

/4 cup bread crumbs
1/4 cup Parmesan cheese -- grated
2 tablespoons fresh mint -- chopped
2 tablespoons fresh parsley -- chopped

FOR THE EGGPLANT AND POTATOES: Season the eggplant and potatoes with salt and pepper. Add 1/2" of oil to a large skillet and heat. When the oil is hot, fry the potato slices, flipping once, until golden brown, about 3 to 4 minutes per side. Remove the potatoes to a paper towel lined plate. Replenish the oil so there is still 1/2" in the bottom of the pan. Fry the eggplant slices in the oil, flipping once, until golden brown, about 3 minutes per side. Add more oil as necessary. Remove the eggplant from the pan and place on a paper towel lined plate.

Place a saute pan on the stove over medium high heat. When the pan is hot, add the lamb. Saute for 2 minutes, until it begins to turn brown. Add the onions and garlic and saute for 5 more minutes. Season with salt and pepper. Drain off any excess fat from the pan. Season the mixture with oregano, bay leaf, cloves and cinnamon and cook for 3 minutes. De-glaze the pan with red wine. Cook over medium high heat until the red wine has reduced by half, about 10 minutes. Add the tomatoes. Cook, stirring occasionally until the mixture is a thick tomato sauce consistency, about 30 minutes. Check for seasoning. Remove from the heat and cool completely.

FOR THE BECHAMEL: In a saucepan, melt the butter. Add the flour to make a roux. Cook the roux over medium heat for 3 to 4 minutes, or until it becomes a very pale tan color. Slowly add the milk, whisking constantly. Add the nutmeg and the lemon juice. Simmer, stirring constantly, over low heat for 15 minutes. The mixture should be fairly thick. In a separate bowl, whisk the eggs together. Take 1/2 cup of the hot milk mixture and whisk it into the beaten eggs. This will temper the eggs. Whisk the egg/milk mixture back into the milk mixture. Add the Parmesan cheese and stir. Over very low heat, cook this mixture for 3 minutes. Be careful not to let the mixture simmer. Season with salt and pepper. Remove from the heat and cool.

TO FINISH: Preheat the oven to 350 F. Sprinkle the bottom of a 9x13" baking dish with 1/4 cup of bread crumbs. Place a layer of the eggplant over the breadcrumbs. Place a layer of the potatoes over the eggplant. Place 1/2 of the lamb tomato sauce over the potatoes. Spread 1/3 of the bechamel sauce over the lamb mixture. Repeat layers starting with eggplant and ending with bechamel. Sprinkle with the remaining breadcrumbs and the Parmesan cheese. Place in the oven and bake for 45 minutes, or until the top is golden brown. Remove from the oven and let sit for 10 minutes before serving. Sprinkle with mint and parsley. - - - - - - - - - - - - - - - - - -

New Mexico-Style Green Chili & Pork Stew w/Potatoes

Recipe By : CIA
Serving Size : 10

2 tablespoons vegetable oil
3 pounds boneless lean pork -- cut in 1/2" cubes
2 large onions -- diced
5 cloves garlic -- minced
4 cups chicken stock
1/4 cup tomato puree
3 to 9 poblano chilis, roasted, seeded & peeled -- cut in 1/2" pieces
1 tablespoon ground cumin
2 teaspoons ground Mexican oregano
2 tablespoons mild chile powder
2 whole jalapeno chile pepper -- seeded and minced
2 tablespoons green Tabasco sauce
1 teaspoon white vinegar
2 teaspoons salt
6 red potatoes -- cut in 1/2" pieces

Heat the 2 tablespoons vegetable oil in a large saute pan over medium heat. Add the pork and saute until gray. Remove from the pan and place in a 4 qt. heavy saucepan. Saute the onions and garlic in the same pan, using a little more oil if needed. Add the cooked onions and garlic, stock, tomato puree, poblanos, cumin, oregano, and chili powder. Bring the mixture to a boil, reduce the heat to a simmer, and cook, covered, for 1 hour, stirring occasionally.

Add the jalapenos, Tabasco, vinegar, salt, and potatoes. Cook, covered, at a simmer for about 20 minutes, or until the potatoes are tender.

Serve in bowls, accompanied with warm flour tortillas and grated Monterey jack cheese.

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NOTES : Serve this spicy chili stew with Orange B-B-Q shrimp with bacon and Jicama and red pepper salad. Pass warm, buttered flour tortillas.

Eat, drink, and be merry, for tomorrow we may diet.
Harry Kurnitz

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