Puddin
02-05-2009, 10:49 AM
Been noticing that everyone really likes Mexican. I really love Greek and so I decided to add some Italy to it and make
Mexican Moussaca
Really simple recipe cus all you need is a good recipe for PICCADILLO (mexican ragł with chiles) I made about 5 cups.
1lb ground beef sirloin
1 lb ground pork butt (for the fat)
Red pepper 2 diced tiny
Yellow Pepper 1 diced tiny
Chiles - up to you how many or how hot. I made it mild
1 can of stewed tomatoes
Sautee butt and beef sirloin in a large skillet in which you put some olive oil (since I have my own oil I always use that to cook with) When the meat is cooked drop in the diced peppers and sautee them along with the meat until they are al-dente (cooked but still crunchy - you don't want them mushy because this Mexican ragł then goes into the oven). Add the tomatoes drained of practically all their juice and also add the chiles. Cook another 15 minutes. Add salt pepper and whatever spices you like to complete that Mexican taste...Cilantro is great if you can get it fresh!
2 large globe eggplants which you cut into 1/2" wide slices, salt lightly and leave in a collander in the sink so that they drain the bitter taste they often have after having been in the supermarket for a while. When they have drained for about an hour - grill them in a skillet so that they get crunchy on both sides and soft in the center. Again olive oil on the skillet so that they get really tasty. BE careful though because eggplants are like sponges - they suck up oil. This can be done a day ahead to save time. I do tons of these in the summer and put them in the freezer for the winter - we have eggplant in our garden.
Part three is the simple part - 1 pint of heavy cream, 3 eggs, pepper and a bit of salt beaten all together and let sit while you get the moussaka in layers.
You'll need a deep cassarole or baking pan...first layer is piccadillo, then eggplant, the piccadillo then eggplant all the way to the top until you finish layering - be sure the piaccadillo is the last layer. On top of this you pour in the cream and egg mixture. At this point all you have to do is put it into the oven at 350° for as long as it takes for your 'custard' on top to get golden and set. I can't tell you how long it will take an electric oven but my little gas helper needed about 45 minutes. Keep an eye on the thing when you arrive at 30 minutes cus it would be awful if it burned. A knife inserted in center will show you if your custard topping is done.
Enjoy!
PS: 1 cup of eggplant diced raw is 2.9C.
I really didn't calculate anything because the majority of the stuff is protein and fats. If someone wants to do some maths with a program...the eggplants were 1 lb. The tomatoes were drained 450grams (no sugar in juice). It is really delish!
Mexican Moussaca
Really simple recipe cus all you need is a good recipe for PICCADILLO (mexican ragł with chiles) I made about 5 cups.
1lb ground beef sirloin
1 lb ground pork butt (for the fat)
Red pepper 2 diced tiny
Yellow Pepper 1 diced tiny
Chiles - up to you how many or how hot. I made it mild
1 can of stewed tomatoes
Sautee butt and beef sirloin in a large skillet in which you put some olive oil (since I have my own oil I always use that to cook with) When the meat is cooked drop in the diced peppers and sautee them along with the meat until they are al-dente (cooked but still crunchy - you don't want them mushy because this Mexican ragł then goes into the oven). Add the tomatoes drained of practically all their juice and also add the chiles. Cook another 15 minutes. Add salt pepper and whatever spices you like to complete that Mexican taste...Cilantro is great if you can get it fresh!
2 large globe eggplants which you cut into 1/2" wide slices, salt lightly and leave in a collander in the sink so that they drain the bitter taste they often have after having been in the supermarket for a while. When they have drained for about an hour - grill them in a skillet so that they get crunchy on both sides and soft in the center. Again olive oil on the skillet so that they get really tasty. BE careful though because eggplants are like sponges - they suck up oil. This can be done a day ahead to save time. I do tons of these in the summer and put them in the freezer for the winter - we have eggplant in our garden.
Part three is the simple part - 1 pint of heavy cream, 3 eggs, pepper and a bit of salt beaten all together and let sit while you get the moussaka in layers.
You'll need a deep cassarole or baking pan...first layer is piccadillo, then eggplant, the piccadillo then eggplant all the way to the top until you finish layering - be sure the piaccadillo is the last layer. On top of this you pour in the cream and egg mixture. At this point all you have to do is put it into the oven at 350° for as long as it takes for your 'custard' on top to get golden and set. I can't tell you how long it will take an electric oven but my little gas helper needed about 45 minutes. Keep an eye on the thing when you arrive at 30 minutes cus it would be awful if it burned. A knife inserted in center will show you if your custard topping is done.
Enjoy!
PS: 1 cup of eggplant diced raw is 2.9C.
I really didn't calculate anything because the majority of the stuff is protein and fats. If someone wants to do some maths with a program...the eggplants were 1 lb. The tomatoes were drained 450grams (no sugar in juice). It is really delish!