When I was
at Ed Lester Farms I picked up two types of eggplant. One was a large
traditional, dark purple eggplant. I planned to use it for caponata. But they
also had small light purple eggplants that were labeled Chinese eggplant. I
bought two of those too. I planned to make a dish dear sister has being asking
me to make. Sister and all her friends love the Natsu Yaki at Sake Sushi. It is
broiled eggplant with miso sauce. I decided to use the grill. I did not want to
heat up the house with the broiler. I used a recipe called Miso Glazed Grilled Japanese Eggplant from Bobby Flay's Barbecue Addiction. It was delicious; it was
tender, creamy and savory. Sister thought the glaze could have been a little
more caramelized but the flavor was just like the restaurant version. I guess we
will have to try the broiler when the temperature comes down a bit. But I think
the balance of miso, mirin and sugar was just right. Great recipe!
I decided
to make Cheap Korean Beef for our entrée. I found the recipe on Pinterest and
have made it several times. We can all thank Elizabeth at Lizzy Writes for this
recipe. It is so good; spicy, sweet and so very easy. I love the Asian barbecue
flavor. I imagine this may be the first time Japanese Eggplant and Korean Beef
have appeared on the same plate. I hope I haven’t broken some sort of rule but
I can tell you it was really good together. I followed Elizabeth’s recipe using
3/4 teaspoon of red pepper flakes and 3/8 cup brown sugar. It was perfect for
our taste but she says in her recipe you can adjust these ingredients to your
liking. So spicy good! I can’t say enough about this recipe. You can whip up
this recipe so fast. It is already becoming a regular menu item for me. You
should really try this one.
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