PRippley Posted January 12, 2016 Report Share Posted January 12, 2016 What ckreef said..very ambitious and do tell the particulars about the eggplant, looks awesome! 1 Quote Link to comment Share on other sites More sharing options...
croadie Posted January 12, 2016 Author Report Share Posted January 12, 2016 What ckreef said..very ambitious and do tell the particulars about the eggplant, looks awesome! Thanks again... the eggplant. I had this first in Kyoto about 20 years ago, the key thing is to shallow fry first , let rest and then grill. Here's the go: prepare the baste - 3oz sake 3 oz mirin 2 teaspoons finely grated ginger, teaspoon of sugar, 3 oz of miso paste (barley or red soy paste depending on allergies). Heat all together for a couple of minutes to incorporate. Leave to cool. slice eggplants in half. Slash zig zag on top (1/4 inch deep) and down the back of the eggplant (helps flatten the back and lets heat get in) Shallow fry in olive oil with a dash of seasame oil, until light golden (abot the same time on the back. Set a aside to rest for 20 minutes or more (up to a few hours is fine), whilst resting brush with Miso mix. As the eggplant rests it will soften and take in the flavour of the paste. Just before serving place eggplant on hot grill and baste, leave for few minutes to reheat and bring paste to a bubbly almost caramelized appearance. Place on plate and serve. Definitely one of those things that adds to more than the sum of it's parts. You can also top with toasted sesame seeds, sunflower seeds or similar... go's well with almost anything, I really like it with a chicken teriyaki Enjoy.... did a lamb rack last night which came out really well too, I love the balance of the smoke and heat you can get. My youngest daughter devoured the brussell sprouts which i did on the grill too and finished of with grilled lime and almonds. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 13, 2016 Report Share Posted January 13, 2016 Another tasty meal for the family. They must be enjoying the KK. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted January 13, 2016 Report Share Posted January 13, 2016 Congratulations croadie! You're off to a big start and I can tell you already have the "fever"! The first time I had eggplant prepared as you showed was at a little "Mom & Pop" sushi spot in Carmel: Akaoni. Per your words: Its creamy, sumptuous and very close to working for dessert. When pomegranates were in season, a couple months ago, I made a "pomegranate molasses", following a recipe I have, and did the same thing with the eggplant. As you stated: It gets folks eating eggplant that otherwise would turn their nose up! Welcome to the family! Dan 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 13, 2016 Report Share Posted January 13, 2016 Hitting your stride, croadie! 1 Quote Link to comment Share on other sites More sharing options...
donjohnson Posted January 14, 2016 Report Share Posted January 14, 2016 Delicious! Love the lamb. 1 Quote Link to comment Share on other sites More sharing options...
croadie Posted January 15, 2016 Author Report Share Posted January 15, 2016 Delicious! Love the lamb. Thanks Donjohnson - Australian Lamb unfortunately!! Quote Link to comment Share on other sites More sharing options...
croadie Posted January 15, 2016 Author Report Share Posted January 15, 2016 And to finish off my week - i got a much better Sourdough out 2 nights ago and a pizza last night which had the most perfect crust I could never achieve on my cheap Kamado... Pretty happy for my first week with Yoda... Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 15, 2016 Report Share Posted January 15, 2016 croadie, the bread and pizza look great. That pizza looks wonderful, don't you just love how much easier it is to get a great pizza off the KK, no burned crust and under cooked toppings. 1 Quote Link to comment Share on other sites More sharing options...
croadie Posted January 15, 2016 Author Report Share Posted January 15, 2016 croadie, the bread and pizza look great. That pizza looks wonderful, don't you just love how much easier it is to get a great pizza off the KK, no burned crust and under cooked toppings. Thanks MacKenzie, you have led the way - it inspired me to do more. I think this has now become my best oven ,best grill, best smoker, best... I was thinking of getting a pizza oven before I got the KK, no need now - in fact i have way more than a pizza oven... Quote Link to comment Share on other sites More sharing options...
tony b Posted January 15, 2016 Report Share Posted January 15, 2016 on that pizza! I told you, croadie, that you would be amazed at all you can do on a KK! Everyone is when they first get one. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 15, 2016 Report Share Posted January 15, 2016 I was thinking of getting a pizza oven before I got the KK, no need now - in fact i have way more than a pizza oven... I have the same feelings, I've always wanted a wood fired clay pizza oven until now. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 15, 2016 Report Share Posted January 15, 2016 Good looking bread and pizza but I still want a wood fired pizza oven one day. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
croadie Posted January 16, 2016 Author Report Share Posted January 16, 2016 Good looking bread and pizza but I still want a wood fired pizza oven one day. Charles - Prometheus 16.5", Cassiopeia 19" TT This forum makes me feel better about my own obsessions... Quote Link to comment Share on other sites More sharing options...
Poochie Posted January 16, 2016 Report Share Posted January 16, 2016 Looks like we've got another Komodo master on our hands. Great assembly and first cook for sure. I'm still amazed that you picked the lid up by yourself. I would be singing soprano in the choir if I attempted that. Congratulations and keep the cooks coming! Quote Link to comment Share on other sites More sharing options...
croadie Posted January 16, 2016 Author Report Share Posted January 16, 2016 Thanks Poochie - a long way from Komodo master - but loving the learning thats going on... Quote Link to comment Share on other sites More sharing options...
tony b Posted January 17, 2016 Report Share Posted January 17, 2016 This forum makes me feel better about my own obsessions... We're big enablers that way! 1 Quote Link to comment Share on other sites More sharing options...
Rak Posted January 17, 2016 Report Share Posted January 17, 2016 We're big enablers that way! It's funny because it's true! 1 Quote Link to comment Share on other sites More sharing options...
