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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-20-2007, 08:21 AM
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#1 |
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Knows what a fatty is.
Join Date: 01-19-07
Location: Rome - Italy
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Pane e melanzane (Bread and eggplant)
Hello american brothers.
I was brainstorming on bread over my weber and I had to try it! A standard (at least in italy) bread dough with a particular kind of flour called "rimacinato". "ri-macinato" means "re-milled". I don't know how you americans identify this flour. 500gr of flour "re-milled"; 120gr of standard flour (for "pizza purpose" ) 25gr of brewer's yeast ; 10gr salt; 10gr sugar; 300gr warm water; Make the dough and let grow for 2 hours...  Make the buns and sprinkle over them some sesame seeds... Let raise for another 40 minutes....  Put the bread on the grill and pay attention otherwise it will burn....It burn easily....  Prepare eggplant making some incisions....  ....some quartered garlic cloves inside holes.  a couple of cloves per eggplant could be enough...  Fighting among me, fire, bread and eggplant.....  Peel off the eggplant... Don't worry about remaining little skin flakes. It will add more smoky flavour...   Some little mint leaf....  ...finely chop garlic, eggplant puree and mint.  ...transfer in a bowl and add EVOO.....  White wine vinegar. A tblsp per eggplant could be enough...  The best chili pepper powder in the world (IMHO).... Habanero chocholate! It has a vanilla fragrance. You can taste vanilla, chili, chocolate, a little smoke and a suspicion of Porto wine. Absolutely my favorite chilies!!! A ¼ of teaspoon. Salt and pepper to taste.  OK.... Bread and eggplant. A new appetizer....fresh, spicy and rich!! Pretty cool   Obviously, a bottle of red italian wine. Try with "Primitivo" or "Nero d'avola". A strong and tannic taste! I hope you enjoy... See you soon...
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Serial344: Can you share with me 3 secret to make a perfect rub and perfect sauce? Dr. BBQ: Balance, balance and balance. |
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03-20-2007, 08:23 AM
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#2 |
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Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Eggplant is something I've never come to terms with... Something from my childhood that I haven't gotten past. But the bread looks good... something I've been doing quite a bit of, until just recently when I broket he window on my oven ($220 repair!)
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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03-20-2007, 08:32 AM
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#3 |
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Full Fledged Farker
Join Date: 07-13-06
Location: South Indy
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Wow!!!! This is going to be a must do this weekend.
Thank you
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WCM Brinkman Pitmaster Deluxe Smokin Tex |
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03-20-2007, 08:35 AM
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#4 |
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is One Chatty Farker
Join Date: 05-06-06
Location: St George, UT
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Very fine effort and unusual fare! Good pics too.
http://www.premiersystems.com/recipes/moussaka.html GREEK EGGPLANT One of the few eggplant dishes I really enjoy, although some others are used now and then. Regards, Tom B
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Tom B. [FONT=Garamond]aka tommy_bandera ---------------------------------- GMG_Daniel Boone _ pellets only Big Green Egg _ Large _ need high heat Broilmaster D3 'natural' gasser [I]CB Bandera .. hooked me Traeger Texas 075 spoiled me[/I][/FONT] |
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03-20-2007, 09:22 AM
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#5 |
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Babbling Farker
  
Join Date: 12-05-06
Location: Van Alstyne TX
Name/Nickname : Mike
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Nice presentation and instructions. even a dummy like me can follow along
 Is that parchment paper where you first put the rolls on? Do you leave it there for just a short whille, or why is it needed? Bookmarked for me to try. Thanks
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Mike Primo Oval XL Grilla Silverbac Weber kettle 22” and 26” Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
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03-20-2007, 09:47 AM
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#6 | |
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Knows what a fatty is.
Join Date: 01-19-07
Location: Rome - Italy
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Quote:
Dough continue rising for some minutes while exposed to the fire. Paper avoid it to sticking wrapping the grill grate while grow. Leave the paper for a while until a little crust appears beneath the buns. After you can remove it and turning buns to continue cooking in the other side. A useful advice I believe... Have a nice day 
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Serial344: Can you share with me 3 secret to make a perfect rub and perfect sauce? Dr. BBQ: Balance, balance and balance. |
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03-20-2007, 12:02 PM
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#7 |
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is One Chatty Farker
Join Date: 08-27-06
Location: Dalton, Ga
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That has to be really really good. I gotta look for some of that chili powder. Wonder if penskys has that stuff?
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Greendriver, -------------------------------------------- Blog - Carpet Capitol Living |
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