New York Strip Bites and Organic Shrimp on the WOK

Quick and dirty...lite the fire, get it t-rex hot, drop on the NYS bite sized pieces (preseason), dump some Vegetable oil in the WOK, add minced garlic and green onions and when hot, drop in the preseason shrimp (a combination of Louisiana Shrimp Mix and Bad Byron's Butt Rub, shook up in a bag about an hour before the cook. It all finishes in about 4-5 minutes.

Cascadian Farm Organic Granola Bars

After days of gluttony associated with the Thanksgiving holiday I thought it would be nice to post something sustainable and organic for a change...

Today I received a package from Cascadian Farm Organic products...having not had breakfast, I opened the box of Peanut Pretzel Granola Bars (I often have some kind of a bar for breakfast as I run out the door).

Expecting something dry and unexciting like many 'organic' products I was pleasently surprised with a moist and very tasty granola bar.

These bars (Certified USDA Organic) are made of Rolled Oats with peanuts and pretzels dipped in rich chocolate flavored coating.

A box contaings 5 individual wrapped 1.2 oz. (35 g) bars. I would describe them as a product that pleases both the sweet and salty urges that

you often have (you know, when you want to eat chocolate and potatoe chips at the same time in massive quantities).

This organic bar is produced from products grown without the use of synthetic pesticides and chemical fertilizers and contains no artificial flavors or preservatives.

Even the box is made from 100% recycled paperboard; and if that wasn't enough they also participate in the Boxtops for Education program...it's like they thought of everything. Unfortunately I haven't found these products in my local Florida Markets yet but I'm going to start asking for them.

The bars are 160 calories (60 from fat) with 180 mg Sodium. A variety of products are available and you can find out more about these and other products on http://www.cascadianfarm.com/ or by calling 1-800-624-4123 C.T. zone).

This review was provided without compensation or relationship with this company. This is frankly just really good stuff! Watch for a review of their cereal product soon.

Big Green Egg Thanksgiving Turkey

BGE heated up to 350 degrees with platesetter legs UP and Pie Pan between the disposable drip pan and the platesetter (keeps from scorching the juice). Place turkey on a V-Rack.

I used 36 ounces of chicken broth an onion, celery and carrots (broth for basting). After one hour, baste often...when temp hits remove.

This was a 13.8 Lb. Bird and it took exactly 3 hours.

Happy TurkeyDay!

Chicken Amorosa Artichoke Heart Pizza III

This is yet another slight variation of my favoriate Pizza on the Big Green Egg which is as close to brick oven pizza as you can get without the brick oven.

This recipe features chicken breast and the wonderful sweet taste of Amorosa tomatoes, Artichoke Hearts and thin sliced GREEN ONIONS

Ingredients
2 Chicken Breasts – Boneless, Skinless Pre-cooked in Garlic Cloves
1 Pillsbury Regular pizza crust
1.5 Cups Mozzarella Cheese – Shredded
¾ Cup Shredded Parmesan cheese
6 Medium Green Onions
2 Whole Red Peppers (pre cooked)
Extra Virgin Olive Oil
3-4 Tbs. Garlic Ranch Salad Dressing
6 cloves Garlic, sliced thin (or minced in EVOO from a Jar

Preparation and Cooking Directions
1) Remove Grill and let your Big Green Egg go ‘Tex Rex’ for 10-15 minutes.
2) Insert Plate-Setter LEGS UP
3) Install Grate and place Pizza Stone on NOW.
4) Dice Chicken breasts into ½” pieces and brown in Olive Oil and garlic until done (juices will be running) on a shallow sauce pan on the grate, remove and set aside.

5) Close dome and start to stabilize temperature to around 500 degrees.
6) Slice VERY thin all vegetables and set aside (use a ceramic slicer to get them paper thin)
7) Place Crust on a piece of Parchment Paper
8) Rub Olive Oil on crust then spread Sauce evenly
9) Add ½ of the Mozzarella Cheese
10) Layer on the remaining vegetables and cover with the Parmesan
11) Top with the red peppers and remaining Mozzarella cheese.
12) Place in Big Green Egg, Close Cover and cook for 18-2O minutes and DO NOT PEEK!

Picture Perfect Pizza Crust in the Big Green Egg

I know there are as many different pizza cooking methods and options as there are people grilling pizzas; however I was having trouble with 'consistency' and saw this particular set up on someone elses post on EggHeadForum.com, tried it twice and had the best two crusts yet...So, this one works for me and after cooking about 40 pizzas, this set up seems to have produced the MOST perfect crusts to date.

If you are having trouble with your crusts not being done in the middle...give it a whirl.

The recipe for this particular pizza includes:

1 Package Boboli Pizza Sauce

1 thin crust Pillsbury Pizza Dough (traditional)

1/2 small can of sliced Mushrooms

3 medium Roma Tomatoes sliced very thin

1/2 medium White Onion sliced paper thin and chopped

2 red peppers (roasted from a jar) chopped

1 Fresh Green Pepper sliced thin

3/4 Lb. Italian Sausage (pre-grilled in the kitchen; sac religious I know)

2 cups Mozzarella cheese (shredded)

1/2 cup Colby Jack cheese (shredded)

5 Garlic Cloves (diced and cooked up with the sausage)

Pork Tenderloin Roast (STEAK) Dinner

This dinner serves four and cooks up much quicker than if you made the roast whole with no loss of flavor or juiciness.

Ingredients
1 Each – 1.8-2.0 Lb Pork Tenderloin Roast
1 12 oz. bottle of Marinade - Chef Pascal’s BALSAMIC TARRAGON AND ROASTED GSARLIC SAUCE (use your favorite)
16 oz. can Steamed Tomatoes
16 oz. can Black Eyed Peas
3 medium/large Green Onions
Fresh ground Salt and Pepper
4 Baked Potatoes
1 loaf - Italian sandwich Bread and Butter

Directions
1. Slice roast into ¾ to 1” steaks and place in 9 x 9 pan
2. Pour over marinade and stick a fork in each steak ¾ times, flip the steaks and place in the refrigerator for 2-24 hours.
3. Fire up the BGE to full flame 910-15 minutes.
4. Place Beans, Onions and Tomatoes into a iron pot and place on flames, bring to boil and remove, cover and let steep.
5. Place steaks directly on grid. Cook until internal temperature reaches 160 degrees or higher for dryer and well done, flipping one time.
6. Remove and let set for 5 minutes and serve with baked potatoes, green onions, beans and tomatoes, bread and jalapeno peppers.

General Tso's using the Bamboo Steamer and WOK

Ingredients

2 bags Boil in bag rice

1 Head Fresh Broccoli

4 each Chicken Thighs – Boned

1-2 each Boneless, skinless Chicken Breast

1 strong cup General TSOS IRON CHEF SAUCE

1 cup Snap Peas

8 large cloves Diced Fresh Garlic

6 Diced Green Onions

1 Small Can Water Chestnuts

1/2 cup Corn Oil (sac religious; I didn’t use EVOO!)

Preparation Directions

1. Boil rice and set aside

2. Separate and steam broccoli, peas and water chestnuts until done (15 minutes) (You can use your Wok and a Bamboo steamer for this on the BGE)

3. Trim meat off of thighs into bite size pieces and set aside

4. Cut Chicken Breast into bite size pieces and mix with thighs

Cooking Directions

Fire up the Big Green Egg to full flame and place Wok on Grid at fire ring level and add water. Place bamboo steamer on wok with vegetables, water will boil and vegetables will be steamed and done in 15 minutes.

Remove wok and dump water, add 1/2 cup of oil. When oil is hot add the diced garlic and green onions and stir while dumping in the chicken. Stir until done (5-8 Minutes).

Dump on the Iron Chef Sauce and stir while adding broccoli, water chestnuts and snap peas. Stir for 3-5 minutes then remove from heat and serve over rice.

32 Pound Hemingway Cat !

32 pounds and growing...and healthy according to the vet....hemingway paws too! His name is Scoop (get it?)

Two Inch Sirloin in Two Minutes on the Big Green Egg

In this instant gratification world we live in even this die-hard grilling enthusiast wants a microwave fast dinner sometimes. Well tonight was just one of those nights...and it started this morning when I pulled out this huge 2" thick sirloin and started to marinate it...STOP yells my wife, cut that thing into bite size cutlets and lets do some dipping sauces and veggies and it will cook up fast and easy...so, a little garlic pepper, fresh ground salt and a T-Rex fire in the BGE ; add a plate of asparagus with minced garlic and EVOO cooking to one side and just minutes later we were dipping medium rare sirloin into a variety of sauces (after the meat rested of course for the true beef connoisseurs).

Schwann Man Special

Who says you have to create everything from scratch...hey, don't you get busy some nights and still want to cook up something on the BGE? Tonights dinner was crusted tilapia and asparagus in EVOO with Garlic on the BGE...defrosted and grilled to perfection and delicious! Thanks Schwann Man!

Grilled Antipasto and Griddled Chicken

This recipe for two is easily modified for multiples by adding extra peppers. Quick and tasty and can be used as an appetizer, salad or side dish; Shown here with Griddle Grilled Chicken Breasts.

Ingredients

2 Red Bell Peppers (Precooked and skins removed-From a JAR!)

2 Green Bell Pepper

1 Orange Bell Pepper (Optional)

1 Whole Sweet/White/Vadalia Onion (whatever is in season)

2-4 oz Sun-Dried Tomatoes (marinated)

10-12 Marinated quarters-Artichoke Hearts (8-10 marinated quarters)

5 Tbsp EVOO (Extra Virgin Olive Oil)

6 Garlic Cloves (minced or 2 Tbs of pre-minced)

2-3 Tsp Chili Sauce (minimum)

3 Tbsp Balsamic Vinegar

Fresh Ground Salt and Fresh Ground Pepper

Preparation Directions

1. Drizzle EVOO in bottom of Terracotta Cooking Dish

2. Slice Green and Orange peppers into 8ths and again in halves (bite size pieces) and place in Terracotta Cooking Dish.

3. Dice Onions, julianne the Sun-Dried tomatoes, Split the artichoke hearts, and cut the pre-cooked red peppers into bite sized pieces. Place in dish and mix up by hand.

4. Drizzle EVOO over ingredients and salt and pepper to taste.

Sauce

Mince garlic cloves and place in small mixing bowl, add EVOO, Chili Sauce, Balsamic Vinegar, Salt and pepper (Fresh Ground) to taste; Whisk and set aside.

Cooking Directions

1. Heat up BGE to 500 degrees (open flame works just fine)

2. Place Terracotta Dish on grid and grill for 15 minutes (approximately). The EVOO will actually come to a slight boil; remove from grill and cover with towel for 5 minutes and uncover.

3. Pour on Sauce, mix and serve immediately (or serve without sauce and add to taste).

Chicken - This is pretty self explainatory...place on Griddle, cook, flip, cook, remove and serve. This was a no spice cook with some gratted parmesean added at the last minute.

Arthchoke Pizza (again) and Punkin' Seeds

Tonights Dinner (chicken artichoke pizza) while we wait for the pumpkin seeds to dry so we can season and bake them for snacks tomorrow night.