And now for something completely different.
This week's cook-along is a dirty rice pilaf with steamed eggplants. Tasty and totally fulfilled the liver craving I had most of the week.
2 strips of bacon
1/2 onion, chopped
2 celery stalks, chopped
1/2 green bell pepper, chopped
2 cloves of garlic, crushed
1 pound ground pork
4 chicken livers
1 cup of diced tomatoes
salt and pepper to taste
1/2 tbsp sumac
1/2 tbsp cumin powder
1/2 tsp hot chili powder
1 cup basmati rice
1 cup fresh parsley
2 1/2 cups chicken broth
For the eggplants :
2 small eggplants
1 garlic clove
1/2 onion, chopped
1/4 cup Tomato paste
1 tbsp oil
pinch of salt
1. Start with the eggplants. In a small food processor, combine the garlic, 1/2 onion, tomato paste, oil (optional) and salt.
3. Carefully slice along the length of the eggplants, leaving 1/4 inch or so at each end so they stay full. Make 4-5 incision in each eggplant, then stuff the incisions with the tomato paste. Set aside.
4. Dice the bacon and put in a large cast iron pot (faitout or dutch oven). Over medium heat, render out the bacon until very crispy.
5. While the bacon is rendering, dice the green bell pepper, 1/2 onion and celery stalks.
Add to the pot and sweat until translucent.
6. While the vegetables are sweating down, grind the spices together.
7. Throw the pork and the garlic into the pot, and cook on medium/medium-high heat until the pork is fully cooked.
8. Remove large veins, tendons, nerves or clumps of fat from the livers. Then chop them finely.
9. Put the liver into the pot.
Also, last picture of the liver up close, I promise.
10. Mix the liver in with the pork and cook until mostly done.
13. Rinse the basmati rice then stir it in, making sure to coat it with everything already in the pot.
14. Nestle the eggplants back into the rice.
15. Roughly chop the parsley and add over everything.
17. Bring to a simmer, then cover and cook for 15-20 minutes. The eggplant should be tender and the rice almost done.
18. Put a clean tea towel over the pot then put the lid back on. remove from heat and allow to finish steaming for 10 minutes.
19. The rice should have fluffed up and the eggplant gone fully tender now.
Didn't like that picture.. here, this is better