AUSTIN POWERS TONIGHT AT DEJA VU

STEVE HIRST - Going with a gang from work tonight to see Steve do his Auston Powers routine....can't wait!

Chicken Heart Pizza

Fathers Day Pizza on the BGE for ONE!...Wifey still in Florida for 40 more days. This is not so dissimilar than my chicken amorosa pizza other than the ingredients and preparation are simpler and faster. This was fathers day so I was NOT going to cook chicken, roast peppers, and all that junk just so I could enjoy a pizza that ended up JUST as good as the longer method!

Ingredients

1 can-Pillsbury Pizza Dough

1.5 cups-Canned Pre-Cooked Chicken Breast

EVOO

3 Tbsp. Garlic Ranch Dressing (substituted for tomato sauce)

5 medium Green Onions Diced

2 Tbsp. Minced Garlic

2 Small Organic Tomatoes slice paper thin

1 Whole Roasted Red Pepper (from a Jar or Can)

1 12 oz Can-Artichoke Hearts (quartered)

2 Cups-Mozzarella Cheese Shredded

2/3 Cup-Parmesan Cheese Shredded

Preparation

Hey, anyone can layer a pizza right? So layer away to your taste. However, you MUST preheat the BGE to 525 degrees, with the Plate Setter Legs DOWN, and the Pizza Stone MUST BE PREHEATED.

Place your pizza on Parchment paper and slide it on the grill and close the lid for 13 minutes BEFORE YOU LOOK. Pick up the edge of the pizza dough and it should be done...if not apply the appropriate logic to the time you need to continue, probably less than 3 minutes.

Columbia Farmers Market Needs Your Support

View the video above from The Farmers Market Pavilion website to see their vision for the future of the Columbia Farmers Market and its community. Their goal is to build a permanent home for the Market that will local family farmers and small businesses while providing better access to fresh food and educational opportunities to the Columbia community. Check out their website to learn more about the project, its benefits, and its goals. Also you can visit Columbia Farmers Market website to find information on this seasons activities. Its a great Saturday morning stop, don't miss out!

Remember PANT-RY RAIDS?

Okay, tonight I didn't even make it to the porch to even look at my BGE Instead I raided the PANTRY to find something to eat; again. However, my onion, ham and tomato were sustainably raised and from the Farmers Market here in Columbia, the POTATOs were from a CAN! Oh my. Seasoned the ham with some southwest chiplote seasoning and the potatos were masked with garlic and parsley. I have to get back to that grill...and remember to thaw things in the morning...

HyVee Ribeye and Cow Lick on the BGE

Okay, tonight's meal has only ONE sustainably grown item on it, the asparagus (thank you to the Columbia, MO Farmers Market); but hey, eating sustainably costs more!

I took the advice of my staff at the office and went to the meat counter at HyVee. They had convinced me that HV "has the BEST MEAT IN TOWN..." so how could I resist. So off to the market I went on Saturday for some veggies and then a quick stop by HV to pick out a steak. This 1.25" ribeye ($7.99 for 12 oz.) took my eye and I left with visions of fat dripping into my BGE.

Running low on lump I stopped by River Mist Spa and picked up a bag of lump and a bottle of Cow Lick Steak Rub by Dizzy pig. Came home, rubbed the pig into the meat and put it away for a few hours.

The results were very satisfying; having just polished off that steak I have to admit, that was ONE GREAT RIBEYE...and the Cow Lick may now be in my top two rubs along with my standard Bad Byron's.

Steamed the asparagus with minced garlic but again tonight I did some preparation in the kitchen (sac religious I know) by using my electric steamer instead of my wok and bamboo steamer...hey I was hungry! These pics come from my new Nikon D90 and I'm still working on using the settings so take it easy on the photo critiques...and...Keep On 'Eggin!

Discovered Rocheport, Missouri today!

Time standing still, antique and craft stores galore, state park, Katy Trail train stop. Great bike shop and photo ops galore. http://www.rocheport.com/

What You Got in the Pantry Spaghetti on the Big Green Egg

Spaghetti on the EGG; What was I thinking? I was thinkin'..I'm hungry, short on disposable income for the weekend, tired of eating out twice a day and I have a Big Green Egg collecting DUST on the back porch.




So, I looked around and discovered that I didn't have everything I need to make any multi course meal of any consequence but I DID have some ground beef and vermicelli...so "Pantry Spaghetti" was born.


This isn't your Italian Grandmothers SAUCE, but it cooked up just fine and was actually quite tasty...beats Ragu by a Missouri Mile.


Ingredients



1.25 lb. Ground Beef - Missouri Legacy Beef (sustainable)
1 Box Wheat Vermicelli (just short of angel hair)
1 Medium Vidalia Onion
2 tsp. Red Peppers
1 tsp. Fresh Ground 4 Seed Pepper
1 LARGE Tsp. Minced Garlic in Olive Oil
Olive Oil (for your frying pan)
1 small pint of Cherry Tomatoes
2 Cans Tomato Sauce
1 tsp Garlic Powder with Parsley (comes in a jar premixed)
2 tsp Chili Sauce (could have used more)
2 Bay leaves
Parmesan Romano Cheese (grated for plating)

Preparation and Cooking

1. Fire up the Egg...to T REX status
2. Oil up the pan you are going to brown your beef.
3. Mince the onion, red pepper and garlic.
4. Toss 2/3'rds of the onion mix into the pan and add the beef, start Grilling...
5. Heat water for Spaghetti (If I had a XL I would do this on the egg...I had to use the stove and I just HATE IT when I can't do the entire meal on the BGE)
6. Mix Tomato sauce, bay leaves, Garlic powder and parsley, Black Pepper, Remaining onions, chili sauce.
7. Place sauce in medium iron pot and place on Egg, bring to boil and reduce heat while ground beef finishes.
8. Add browned beef to sauce, reduce heat (close down the egg) and simmer for desired time (if you are hungry about 15 minutes...if you want to add more flavor go for 30 or more.
9. Remove and plate on top of spaghetti and top with Parmesan Romano cheese, ENJOY!
10. Some Italian or French bread would have been nice, but that would have required planning...and this was a 'what you got in the pantry' meal.

Pictures are my first from my new Nikon D90; still learning where the buttons are on this thing!