Eggplant and meat skewers

The other day I bought some middle eastern meatballs: basically seasoned ground beef and I decided to do some eggplants and meatballs skewers. I just finished eating them and they were gooooooooooood!!

This is how I proceeded.

Eggplant and meat skewers


  • 4 eggplants
  • 3/4 pound of seasoned ground beef


  1. I washed 4 chinese eggplants and cut them in 5 pieces. I took 4 skewers and mounted them by alternating eggplant and a small meatball about the size of a big walnut. On each skewer I had 5 pieces of eggplant and 4 meatballs. Then I placed the skewers in a oven dish and added olive oil, salt and pepper. Turned the skewers around to make sure they were evenly coated in oil, salt and pepper. I cooked the skewers for about 45 minutes in a 400F oven.
  2. Not sure what were the seasonings in the meatballs were, but they worked really well with the eggplants. The eggplants were super soft and the meatballs well cooked and juicy. I would have eaten 20 skewers!

Peppered meat stew recipe

Yesterday I was working from home, so I decided to do some stew. I had seen on-line these recipes for a peppered stew called “Peposo” (literary: peppery) typical from Tuscany. I had been looking for an occasion to try it for a while and yesterday seemed to be just the right occasion. It turned out to be a great spicy and aromatic stew.

I decided to share this recipe with Full Plate Thursday by Miz Helen and It’s a Keeper Thursday by Christina.


  • 1 lb stew meat
  • 6 garlic cloves
  • 3 tomatoes
  • 1 tablespoon crushed pepper
  • wine
  • salt
  • EVOO


  1. First I roasted up some garlic cloves in a bit of oil until the garlic was well browned. Then I added the diced meat to the pot and started browning it. When the meat was well seared on all sides, I added a splash of wine Red wine would be the way to go, but I add only very little red so I did a bit of red and a bit of white. Finally I added 3 diced tomatoes and seasoned the meat with a pinch of salt and a lot of pepper. I covered the pot and let the stew simmer for about 2 hours until the meat was fall-apart tender.
  2. Eat it with some toasted bread or polenta or even boiled rice. I would suggest using a rather “bland” side, the thing is not called peppery for nothing!

Brasato: Red wine braised meat

Yesterday I made brasato. Brasato is beef braised in red wine, typically Barolo, and cooked until fall apart tender. It is delicious. Especially in winter at a dinner with friends and served with some polenta. And that is exactly what I did.

One of my friends, was so nice to take pics of the food for me. As you know I am a rather bad photographer, at least as compared to the rest of the awesome food bloggers out there. So I’m very glad to have help. Particularly to take picture of meat drenched in gravy in the dim lights of my apartment. Anytime I have to take pics of something glossy and soupy at night I cannot get anything in focus, there is always some sort of glare and I end up with horrible pic. So thanks Madhu for helping me out! Hope you enjoyed the food!

Brasato: red wine braised beef

Brasato: red wine braised beef


  • 2 lb beef (shoulder or chuck pot roast)
  • 4 carrots
  • 2 onions
  • 3 stalk celery
  • 1 bottle good red wine, ideally Barolo
  • 2 bay leaves
  • 10 grains black pepper
  • 1 stick cinnamon
  • 1 sprig rosemary
  • 2 cloves
  • salt
  • olive oil


  1. The day before you want to have your dice all the vegetable and place them along with the meat and the spices (bay, pepper grains, cloves, cinnamon and rosemary) in a bowl. Cover everything with the wine and put in the fridge to rest for 12-20 hours.
  2. After the meat is well marinated, fish it out from the marinade and dry it using a paper towel. Don’t throw out the marinade or the wine.
  3. Warm up a couple of spoons of oil in a dutch oven and when it is hot brown the meat on all sides. When the meat is well browned, add the the vegetables from the marinade. After about 5 minutes, season the meat on all sides with salt and pepper.
  4. Warm up the wine from the marinade in the microwave so that it is not too cold and add it to the meat. The meat should be almost submerged. Cover the dutch oven and let your meat cook for about 2 and 1/2 hours or until buttery soft.
  5. When the meat is cooked fish it out and slice it. Using an immersion blender, blend the vegetables to obtain a thick gravy. If needed let the gravy reduce a couple of minutes on the stove.
  6. Pour part of the gravy on the sliced meat and serve hot with polenta or mashed potatoes with the rest of the gravy on the side.

Greek Style Pork Ribs : Greek Recipes

Greek Style Pork Ribs – These hearty, hoedown, pork ribs are spiced with a Greek spice blend, that is easily found in grocery stores. Marinated quickly, they absorb the fragrant flavors of the spices and herbs, and smell terrific!

Prep Time: 10-15 mins
Cook Time: 45 mins
Servings: 12
Main Ingredient: Pork Ribs
Difficulty Level: 2

Ingredients to make Greek Style Pork Ribs

Pork baby back ribs (about 8 racks) 8 lbs. 3.6 kg
Butter (not margarine), melted 1/2 cup 125 mL
Lemon juice 3 tbsp. 50 mL
Greek seasoning 2 tbsp. 30 mL
Seasoned salt 1 tbsp. 15 mL
Italian seasoning 1 tbsp. 15 mL
Salt 3/4 tsp. 4 mL
Freshly ground pepper 1/2 tsp. 2 mL

Directions to make Greek Style Pork Ribs

Step 1:Place ribs, meaty side up, on 3 lightly greased baking sheets with sides. Combine butter and lemon juice in 1 cup (250 mL) liquid measure. Brush 1/2 onto ribs.

Step 2:Combine remaining 5 ingredients in small bowl. Sprinkle 1/2 over ribs. Turn ribs over. Brush remaining butter mixture onto ribs. Sprinkle remaining spice mixture on top. Cover. Chill for 1 hour. Bake, uncovered, in 375°F (190°C) oven for 45 minutes, turning once, until tender.

Saucy Greek Burgers : Greek Recipes

Saucy Greek Burgers – This distinctive, delicious, Greek burger recipe is made with ground lamb, and served with a one of a kind, exquisite, mint yogurt sauce recipe included. Also served in Pitas, for more Greek tradition, these phenomenal, BBQ burgers are a “Must Try”.

Prep Time: 30 mins
Cook Time: 15 mins
Servings: 6
Main Ingredient: Ground Lamb
Difficulty Level: 2

Ingredients to make Saucy Greek Burgers

For yogurt sauce:
12 Ounces plain yogurt
2 Small garlic cloves
1/4 Teaspoon salt
3 Tablespoons shredded fresh mint leaves, or to taste

For burgers:
2 Pounds ground lamb
1/2 Cup crumbled feta cheese
1/2 cup finely chopped pitted Kalamata olives, 12 to 15
6 small pita loaves
2 small vine-ripened tomatoes, sliced
2 small green bell peppers, cut in rings
1 red onion, sliced thin

Directions to make Saucy Greek Burgers

Step 1:Make yogurt sauce: Mince and mash the garlic with the salt. Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer to a small bowl and combine with the garlic and mint.

Step 2:Prepare grill and oil rack. Set grill 5-6 inches from coals. In a bowl gently combine the lamb,feta and olives. Form into 6 patties about 1” thick. Season to taste with salt and pepper. Grill for about 7 minutes per side for medium-rare.

Step 3:Split pitas form a pocket.Transfer burgers to pita pockets and top with tomatoes, bell peppers and onion. Serve burgers with yogurt sauce.