Wednesday, July 30, 2008

One Dish Tagine Style Chicken on the Big Green Egg

Chicken and veggies on the Big Green Egg; cooked using the Tagine at 400 degrees for 60 minutes...to perfection.

Ingredients
2 boneless chicken breasts
2 medium tomatoes
5 medium carrots
1 green pepper
1 red pepper
(FORGOT THE ONION !!)
2 potatoes
Seasoned Salt
Fresh Ground Pepper
Paprika (to taste)
Parsley (to taste)
EVOO
1.5 Cups Chicken Broth
Capers (to taste)
Preparation
Slice potatoes, carrots, tomatoes and peppers and layer on top of chicken. EVOO in bottom of Tagine, spice to taste cover and cook. You have an amazingly flavorful one dish meal; 90 minutes from lighting the lump to the table top (let rest for 10 minutes before serving). DO NOT PEEK DURING COOKING!










Big Green Egg Table Project NEVER ENDS!


Okay, you all know by now (if you own a BGE that is) that this is an obsession. You cannot have too many toys to support your BGE and since I had one last piece of Cedar lying around after making the handles for my BGE and my new Spatula; I could not just let it sit there.




So I got out my grinder and ground off the spring handle on the BGE ash tool and made this modification last night...




...again, you all know that you cannot have too many toys for your BGE.

Thursday, July 24, 2008

...can you have TOO MUCH cookware for your Big Green Egg?


(NOT) My last trip to Sur La Table ended up costing me a few bucks...however the BARGAIN I did get was this terracotta cooking pan (good for cooks on open flames)...the recipe is the same ol' Antipasto I've posted before...but the cookware...for $10, was OUTSTANDING; nothing stuck, the Veggies steamed up really nice, cleaned up with a sponge.

Big Green Egg Accessories

I had some Cedar Left from my BGE Handle Project (see below)...and I couldn't just let it sit there so I went to Target and purchased a spatula, removed the handle, bent it (so it accommodates the lower grid setting on the BGE) and started whittling away. I split and grooved one half for a perfect fit, welded them together and the final sanded and coated with 8 +coats of hand wiped poly. That was today's project...now it's time to cook some dinner!












Tuesday, July 22, 2008

Mini Pizza on the Big Green Egg

Whipped up a couple of 7" pizzas tonight; One Tomato-Basal Mozzarella, and one garbage (everything I had). Flipped one (the garbage) completely upside down off the edge of the pizza peel to start things off. However I somehow managed to snap it right back over (and you actually can't hardly tell(be nice)). One Mistake I made however was putting the plate-setter "legs up" for the first time ever. That made the crust cook too quickly...a tip for some of you out there...but by chance they turned out perfect but by the forbidden "peaking early" method only...otherwise it would have been a disaster. Legs Down!

Monday, July 21, 2008

Big Green Egg Table Upgrade II



I looked at the picture of the handle I posted yesterday and realized how bad it was...here is a better representation of what it really looks like.
Keep On Eggin'!

Sunday, July 20, 2008

One Grid Meal - II

One Grid, One Meal on the BGE tonight...again.

Steamed Broccoli, Black Eyed Peas and Steamed Tomatoes, 1.25" Pork Chops (tenderloin on) grilled direct with Bad Byron's Butt Rub.

Big Green Egg Table Upgrade



Just finished my Cedar Handle for the Large Green Egg. I've been putting off this project for awhile but decided to get off my back side and do something special for myself.

Saturday, July 19, 2008

One Grid, One Mission...cook entire meal on Big Green Egg!

One Grid, One Mission...cook our entire meal without using the Kitchen (did that rhyme?).

Split Breast Chicken injected and mariniated with MOJO and cooked along side our Antipasto (not grilled this time but simmered in EVOO in the pan) and some baked beans with Onions and Mustard.

Sunday, July 13, 2008

Parmesan Pork Tenderloin with Garlic Herb Sauce

Ingredients
1 Lemon (for zest and juice)
4-5 sprigs of Parsley
1 cup Panko (Japanese Bread Crumbs)-Note ANY crispy breadcrumbs will work
½ cup grated Parmesan cheese
1 tsp sea salt
½ tsp ground sage
¼ tsp fresh ground pepper
2 egg whites
2 tsp Cornstarch
2 Pork Tenderloins
1 ½ cups reduced fat organic milk
1 Tbsp unsalted butter
1 packet garlic/herb sauce mix (1.5 oz)

Preparation and Cooking
1. Preheat BGE to 425 degrees with plate-setter installed.
2. Use Zester to prepare 1 tbsp of lemon zest (no white pith) and place in shallow bowl.
3. Squeeze lemon juice into second shallow bowl.
4. Chop parsley and add to lemon zest and stir in Panko (bread crumbs), parmesan cheese, salt, ground pepper and ground sage until well blended.
5. Add egg whites and cornstarch to lemon juice; beat vigorously with fork until blended.
6. Dip tenderloins into egg mixture and roll in bread crumb mixture; Press firmly and spread evenly.
7. Place in shallow baking pan (9x9, 10x10,10x13) and let tenderloins stand for 5-10 minutes and then cook at 425 degrees until pork internal temperature reaches 160 degrees (30 minutes).
8. During last ten minutes of cook prepare your sauce. Chop fresh sage (if available or use t tablespoon of ground) and set aside.
9. Place in small saucepan, milk, butter and dry garlic herb sauce then bring to boil and Wisk until blended.
10. Reduce heat to medium-low and stir in sage then cook for 3 more minutes; stir continuously. Slice pork and serve with sauce.

Friday, July 11, 2008

Kilroy is HERE!



Pork Loin (Hungry Man Single Serving) Tagine Style

Single Serving (Hungry Man Size) of Pork Loin and vegetables stewed up in a Tagine for a flavorful one dish dinner. Ready from start to finish in 90 minutes (fire up the grill; prepare ingredients and 60 minute cook).

Ingredients
4 medium carrots, peeled and sliced in half lengthwise
1 10 oz. Pork Loin butter flied
Lysanders Pork Rub (to taste)
2 Medium potatoes, peeled and sliced
1 large green bell pepper, cut in chunks
6 green onions, sliced in ½ inch pieces
2 small tomatoes sliced thin
Large handful of Baby Spinach
4 cloves garlic, sliced thin
Garlic Pepper and Garlic Salt (to taste)
8 tbsp EVOO (Extra Virgin Olive Oil)
1 cup of Chicken Broth

Preparation and Cooking
1. Rub Pork Loin and set aside.
2. Pour 5 tbsp of EVOO on the bottom of the tagine and begin layering ingredients evenly, starting with carrots then going in order they are written in the ingredients list above. The carrots must be on the bottom and the chicken pieces should be on top of the carrots, not touching the bottom of the tagine.
3. Sprinkle salt and pepper evenly over the top the vegetables and then drizzle the remaining olive oil all over.
4. Close your tagine and cook until your vegetables are tender; on indirect heat (use a plate setter and stabilized Egg at 350 degrees). Check the tagine about 30 minutes in to assure that you still have liquid so the vegetables won’t burn. Remove after 60 minutes and let the tagine rest for 10 minutes and then serve.

Monday, July 7, 2008

p.s. Don't drop your Tagine...


...they don't bounce! This is becoming a habit...I recommend using TWO hands when picking up a hot conical shaped item...duh.

Thank god for JB Weld!



So just what IS a Tagine?
According to Wickipedia a "tajine or tagine is a type of dish found in the North African cuisines of Algeria, Morocco, and Tunisia, which is named after the special pot in which it is cooked. The traditional tajine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving."1







Sunday, July 6, 2008

Tagine Chicken & Veggies

Chicken and vegetable stewed up in a Tagine for a flavorful one dish dinner. Ready from start to finish in 90 minutes (fire up the grill, prepare ingredients and 60 minute cook).

Ingredients
3 medium carrots, peeled and sliced in half lengthwise
2-3 Boneless Chicken Breasts (or any ½ Chicken, split or pieces)
2 Medium potatoes, peeled and cut in 1/4" thick rounds
1 large green bell pepper, cut in chunks
1 medium vidalia onion, sliced in ¼ “ rounds
2 medium tomatoes, sliced in ¼ “ rounds
4 cloves garlic, sliced thin
2 tsps ginger
½ tsp fresh ground pepper and Sea Salt (to taste)
2 tsps paprikaHandful of pitted chopped-minced black olives
10 tbsp EVOO (Extra Virgin Olive Oil)1 cup of Chicken Broth (or Substitute 1cup of water and ½ cube or 1 tsp chicken bouillon powder)
Preparation and Cooking1. Pour 5 tbsp of EVOO on the bottom of the tagine and begin layering ingredients evenly, starting with carrots then going in order they are written in the ingredients list above. The carrots must be on the bottom and the chicken pieces should be on top of the carrots, not touching the bottom of the tagine.
2. Sprinkle all of the spices evenly over the top the vegetables. Spread your minced olives on top and then drizzle the olive oil allover.
3. Close your tagine and cook until your vegetables are tender; on indirect heat (approximately 330 degrees) on the BGE.
4. Cooking time will be about 60 minutes. Check the tagine about 30 minutes in to assure that you still have liquid so the vegetables won’t burn. Remove after 60 minutes and let the tagine rest for 10 minutes and then serve.

Saturday, July 5, 2008

Louisiana Shrimp Fry


Another Wok fried shrimp meal variation. Louisiana Shrimp Fry Batter lightly sprinkled with Bad Byron's Butt Rub and fried on the Wok over high heat on the Big Green Egg.
Wok prepared on High Heat with a fairly healthy pour of Canola Oil, heated to temp.
Dump in 1 diced green onion and 6-7 diced Garlic Cloves...drop in the shrimp, turn once and serve.