This is for the Eat Like a Greek throwdown. Great category choice.
Moussaka!
I've made it before, but it's been a few years. The throwdown category gave me the inspiration to dust off the recipe and make it once again. For those who have never had it, it's an (optional) layer of potatoes (mandatory as far as I'm concerned), a layer or two of eggplant, a spicy meat mixture with tomatoes usually containing ground lamb (I used pork and beef), topped with a Bechamel cheese sauce. Here goes.
Sorry for the ton of pics, but I wanted to take you through the prep.
The ingredients -
Eggplant, Diced Tomatoes, Tomato Paste, Potatoes, Ground Beef and Pork. The spices are Allspice, Nutmeg, Cinnamon, Oregano, Parsley, Bay Leaf. Red wine, Onion and Garlic go into the mix as well.
Normally the potatoes are peeled (not today!), boiled and sliced. I don't feel like washing another pot so everything goes on the grill. Ditto for the eggplant, which is either fried or roasted in the oven. Onto the Goldens' they go, which is set up indirect -
Nearly done -
Cooking everything outdoors today so my cart gets put to use -
Pork and Beef gets a start in the Lodge skillet -
After browning, add in the onions and garlic -
Followed by the diced tomatoes, tomato paste, red wine and all the spices to simmer for a half hour or so. We want this mixture as dry as possible so we'll keep it uncovered and skim off whatever liquid doesn't cook off -
Fairly dry -
Once it cools a beaten egg gets whisked in.
Since regulating the temp on the grill isn't the easiest thing in the world, we'll prepare the Bechamel inside on the stovetop. Butter, milk/cream, flour, nutmeg to start -
Once it starts to thicken, add in grated Parmesan -
And once the Bechamel cools, two egg yolks are whisked in.
Time for assembly. Butter the pan, add a layer of breadcrumbs -
Potatoes first -
Eggplant -
Meat mixture -
Bechamel -
And out onto the Goldens' to bake at 350F for about an hour -
Getting the top to brown in a Kamado isn't easy -
so we'll finish it off in the oven after dusting it with more Parmesan. Much better -
Plated with a Greek salad -
I'll admit, this turned out as good as it looks. The spices were right on, the texture was excellent. Yeah, it appears to be a lot of work and a ton of steps, and it is. Somehow preparing this on the grill makes things a bit simpler despite carting everything outdoors. But that's the fun of grilling.
And there are plenty of leftovers for the next few days! It'll only be better tomorrow as the flavors meld.
As always, thanks for following along on today's Greek Moussaka cook!
One of these pics will wind up as a throwdown entry.
Regards,
-lunchman
Moussaka!
I've made it before, but it's been a few years. The throwdown category gave me the inspiration to dust off the recipe and make it once again. For those who have never had it, it's an (optional) layer of potatoes (mandatory as far as I'm concerned), a layer or two of eggplant, a spicy meat mixture with tomatoes usually containing ground lamb (I used pork and beef), topped with a Bechamel cheese sauce. Here goes.
Sorry for the ton of pics, but I wanted to take you through the prep.
The ingredients -
Eggplant, Diced Tomatoes, Tomato Paste, Potatoes, Ground Beef and Pork. The spices are Allspice, Nutmeg, Cinnamon, Oregano, Parsley, Bay Leaf. Red wine, Onion and Garlic go into the mix as well.
Normally the potatoes are peeled (not today!), boiled and sliced. I don't feel like washing another pot so everything goes on the grill. Ditto for the eggplant, which is either fried or roasted in the oven. Onto the Goldens' they go, which is set up indirect -
Nearly done -
Cooking everything outdoors today so my cart gets put to use -
Pork and Beef gets a start in the Lodge skillet -
After browning, add in the onions and garlic -
Followed by the diced tomatoes, tomato paste, red wine and all the spices to simmer for a half hour or so. We want this mixture as dry as possible so we'll keep it uncovered and skim off whatever liquid doesn't cook off -
Fairly dry -
Once it cools a beaten egg gets whisked in.
Since regulating the temp on the grill isn't the easiest thing in the world, we'll prepare the Bechamel inside on the stovetop. Butter, milk/cream, flour, nutmeg to start -
Once it starts to thicken, add in grated Parmesan -
And once the Bechamel cools, two egg yolks are whisked in.
Time for assembly. Butter the pan, add a layer of breadcrumbs -
Potatoes first -
Eggplant -
Meat mixture -
Bechamel -
And out onto the Goldens' to bake at 350F for about an hour -
Getting the top to brown in a Kamado isn't easy -
so we'll finish it off in the oven after dusting it with more Parmesan. Much better -
Plated with a Greek salad -
I'll admit, this turned out as good as it looks. The spices were right on, the texture was excellent. Yeah, it appears to be a lot of work and a ton of steps, and it is. Somehow preparing this on the grill makes things a bit simpler despite carting everything outdoors. But that's the fun of grilling.
And there are plenty of leftovers for the next few days! It'll only be better tomorrow as the flavors meld.
As always, thanks for following along on today's Greek Moussaka cook!
One of these pics will wind up as a throwdown entry.
Regards,
-lunchman
