Flank Steak Stir Fry II (Sustainable, Organic)

Missouri Legacy Beef Flank Steak (Columbia, MO) was once again the centerpiece for tonight’s stir fry. Sustainably raised beef is the best for sure an combined with organic veggies it completes a fast and satisfying dinner experience.  We used as much sustainably raised ingredients as we could this time around. 

Ingredients
1 lb. Flank Steak (sliced into slightly larger than bite size pieces)
6-8 Medium Shallots – Organic (chopped)
1 12 oz. can of Baby Corn - Organic
1 8 oz. can of Sliced Water Chestnuts
1 Medium Green Bell Pepper - Organic (sliced thin)
1 Medium Yellow Bell Pepper - Organic (sliced thin)

1 Small Red Bell Pepper – Organic (sliced thin)
House of Tsang Wok Oil
6-9 oz. (to taste) House of Tsang Sweet and Sour Stir-Fry Sauce
2 + Tbs. Minced Fresh Garlic (organic)


Preparation
1. Marinate the beef with Country Bob’s Seasoned Salt and Garlic Pepper 3-4 hours prior to cooking.

2. Fire up the BGE and let it come to full flame while you prepare your ingredients; Drizzle Wok Oil into hot Wok and add the minced garlic, shallots.
3. Immediately stir in the flank steak stirring constantly until done
4. Dump in Veggies and add more Wok oil around the edges of the pan; stirring constantly until peppers are 'limp crispy'
5. Add desired amount of Sauce, bring to temperature, remove and serve over white rice.

Served up with a nice Tomato, basil, Mozzarella salad on the side....

Chicken Chorizo II - (One Dish Meal Organic)

This dish combines the flavors of Chicken Thighs and Spanish Chorizo (sweet or spicy sausage) in a tasty ‘One Pot’ brown rice Dutch oven dish.

There are many varieties of Chorizo but Spanish chorizo is typically the most readily available in the grocery store. It is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika) and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika used. Chorizo comes in short, long, hard and soft varieties, some of which are suited to being eaten as an appetizer or tapas, whereas others are better suited to cooking. Leaner varieties are typically better suited to tapas, eaten at room temperature, whereas fattier versions are generally used for cooking. A general rule of thumb is that long, thin chorizos are sweeter and short chorizos are spicy, although this is not always the case.

Ingredients
 1 Lb. Boneless organic chicken thighs
 ½ Lb. - Chorizo (soft for this recipe)
 2 cups - Long Grain Brown Rice (not instant)
 1- 4 oz. bottle White Zinfandel wine (or substitute ½ bottle white cooking wine)
 2 each - Roasted Red Peppers cut into thick slices (canned or prepared ahead of time on the grill)
 1 Small Sweet Onion, sliced thin
 2.5 cups - Chicken Broth
 1 cup - Frozen Peas
 Paul Prudhommes Poultry Magic Seasoning (to taste)
 Extra Virgin Olive Oil (EVOO)
 2 Tsp. – Oregano (or 2 Tbsp. Fresh Chopped Oregano)
 1 Tsp. - Crushed Red Pepper (flakes)
 6 cloves - Fresh Garlic, minced
 2 each - Bay Leaf
 Paprika - Pinch


Preparation
1. Preheat Big Green Egg to High Heat.
2. Season chicken with PP’s seasoning. In the Dutch oven drizzle in some EVOO and add the chicken and let cook until tender. Add the Chorizo, stirring frequently until browned (4-5 minutes max.).
3. Add the sliced onions, red pepper flakes, oregano, bay leaves and a pinch of paprika and stir until onions are transparent.
4. Cook, stirring frequently and add broth and keep stirring until it comes to a boil.
5. Add rice and shut down the egg and cover Dutch oven for 5-8 minutes. Stirring occasionally.

6. Remove from heat and let set for 15 minutes. Stir in the frozen peas with a fork, cover Dutch oven and let sit for 5 more minutes and serve.

Spatchcock Chicken (organic) Dinner

Nothing special about the recipe for this one grid meal. Mojo injected Bone In chicken breasts with organic corn and kale (seasoned lightly) in the MB 2 cup broiler (I can't believe how much I use this thing.

Oh yes, and some fresh baked frozen bread (no machines and kneading for this guy...with some LA BOMBA!!!!!

Keep On Eggin'

Penne Paella

A variation on my Penne with Sausage and Peas that included substituting Mild Italian Sausage (for Andouille) and 8 oz. of Tomato sauce for the chicken broth in the original recipe.  Probably more of a Marzette than a Paella actually.


Ingredients
• 8-10 Oz. Penne Pasta, uncooked
• EVOO
• ¾ Lb. Mild Italian Sausage
• 3 large Cloves of Fresh Garlic (minced)
• 1 Large Tomato, chopped
• ¼ Tsp. Salt
• 1 -2 Tsp. Paul Prudhomme’s Seasoning Magic Pork and Veil Magic
• 8 Oz. can Tomato Sauce
• 1 Cup, Frozen peas, thawed
• 1 Cup, Fresh Grated Parmesan cheese

Directions
1. Fire up BGE to full flame and heat a large pot (a CI double broiler or Emile Henry 4-5 qt. pot will work fine) of lightly salted water to boiling; Add pasta and cook until tender then drain and set aside.
2. Close off the bottom damper on the BGE to and place large paella pan on grid.
3. Drizzle EVOO in bottom of paella pan then add the garlic and sausage, sprinkle on the Pork Magic and cook until browned (turn/stir occasionally).
4. Add the tomatoes and salt and cook for 2-3 minutes.
5. Add the pasta and the peas and stir well.
6. When hot, add the cheese and toss until melted. (Option: Add Cheese as a garnish instead of melting with the pasta).
7. Remove from heat and serve right from the Paella pan.

Nothing like cooking the entire dinner on the egg once again, no heat in the kitchen.  Here are the 'RAWS' (most of them anyway).

La Bomba Antipasto

No more LaBomba and NO WAY to buy more????  Apparently this stuff is sold ONLY in Canada and is not approved for shipment across the boader or something strange like that...I need a source.  I have googled this until my fingers blead to no avail.  I need my Labomba Fix!!!  I am on a world wide search for the perfect copycat or copycat recipe...or a source to buy this stuff!!!

Even my RED LASER iPhone application indicated it could not locate this item from the barcode scan....wow!

Our son Derek graduated from Florida State University today...BRB

Italian Chicken Jambalaya (Organic Chicken)

Italian Chicken Jambalaya - One of my favorite ways to cook on the BGE is to cook the entire meal on the grid and if that can be done in one pot or pan, all the better. This Double Broiler prepared recipe builds once again on my love of Paul Prudhomme’s spices this recipe is a variation on my Chicken Andouille Tasso Jambalaya This Jambalaya dish serves 6 as a main dish or 10-12 as an appetizer.  We do organic ingredients where it is available.

Ingredients (THE RAWS)
• 2 Tbsp. Chef Paul Prudhomme’s Magic Seasoning Poultry Magic
• 3 ½ Tbsp. Butter (unsalted)
• 4 Oz. chunked Ham (non-smoked)
• 4 Oz. Italian sausage - ground
• ¾ Lb. Boneless Chicken Thighs (Organic, chopped to bite size
• 1 Ear – Fresh Sweet Corn (cut from cob)
• 2 Bay Leaves
• 1 Cup Chopped Sweet Onions
• 1 Tbls. Celery Salt
• 1 Cup Green and Red (1/2 cup each) Bell Pepper - chopped
• 5 -6 Cloves Fresh Garlic, minced
• 2 Cups – Fresh Tomatoes (just short of pureed – a good way to mask tomatoes if you are serving to someone that doesn’t like chunks of tomato)
• 1 ½ - 2 Cups Chicken Stock (low sodium)
• 1 ½ Cups Instant Rice
• EVOO

Preparation
1. Fire up the BGE (and 2” raised grid) and when it reaches high heat, melt the butter in a double broiler (5-6 quart).
2. Drizzle in a little EVOO and add the Chicken; continue cooking until browned; stirring frequently
3. Add the Butter, Italian Sausage and Ham chunks, Bay leaves, Magic Seasoning and celery sale then cook until meat is browned (about 5-6 minutes); stirring frequently.
4. Stir in the corn and ½ cup each of the onions, the bell pepper and garlic and cook until the vegetables are tender; stirring frequently and keeping the bottom of the pan from sticking ingredients.
5. Stir in the remaining ½ cup each of the Onions, and Bell Pepper and the Tomato puree
6. Stir in the stock and rice, mixing well and allow the mixture to come to a boil, stirring occasionally. Cover the double broiler and shut down the Big Green Egg completely.
7. When the rice is tender and the stock has cooked down (approximately 8-10 minutes) remove from egg. Stir well and remove Bay leaves and let sit for 5-10 minutes before serving.