Meat Filled Intestines
Frank (@frank_mentorsf) pitched two halloween inspired dishes during our recent Spooky Treats Series LIVE in Mid October ( you can see all the @FoodtokTV LIVES at our Youtube page). His Meat filled “intestines” combines rice for maggots and white beans for grubs to give that gruesome effect, but oh so tasty.
Check out his “Braised Cauliflower Brains” posted earlier as well.
Ingredients
One 2-3-pound ground meat
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Up to 2 cup leftover cooked white rice
1 15-ounce can white beans, drained
1/2 cup packed fresh fresh herbs leaves, roughly chopped
1/2 cup minced carrots
1/2 cup minced onion
All-purpose flour, for dusting work surface
1-2, 13.8-ounce package pizza dough, room temp
3/4 cup fine grated cheese (shredded Monterey Jack cheese will also work)
1 large egg
1-2 tablespoons tomato paste
Directions
Preheat the oven to 375 degrees F.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the ground beef and brown it on all sides, 5 minutes.
Add carrots and onions sauté 3 - 5 more min
Drain oil from the pan
Now gentle stir in the white beans and herbs off heat. Salt and pepper to taste.
Set aside to cool (this could be done a day in advance)
Line a baking sheet with parchment paper; set aside.
On a lightly floured surface, roll out the pizza dough to about 1/4 inch thick, 15 inches long and 9 inches wide, then cut into 3 long 3-inch-wide strips.
Evenly spread 1 cup of the rice, you want to do this here so the rice stays more white after cooking (to represent grubs or larvee)
Now layer on the meat and bean mixture along the long edge of a dough strip.
Sprinkle about 1/4 cup grated
cheese over, then carefully roll up the dough to enclose the filling like a tube.
Arrange the dough seam-side down on the prepared baking sheet in a curved and winding pattern to look like intestines.
Repeat the process with the remaining dough and filling. Reserve the remaining meat mixture for other uses
In a small bowl, use a whisk to beat the egg ( or water) and tomato paste together until completely combined.
Brush the dough with the tomato paste wash.
Bake until crisp and cooked through, about 25 minutes.
You dont need to make slits as you want it to naturally burst, but also dont stress if the dough tears - it will add to the effect.
