Tenderloin tips, Fried Potatoes and Grilled Romaine Lettuce

Sustainably raised beef tenderloin tips, organic romaine lettuce, and fried potatoes and onions tonight. Marinated the beef with Bad Byron's Butt Rub, oiled the lettuce and sprinkled with garlic salt, fried the potatoes in a iron skillet with Spanish sweet onions on EVOO...tasty and quick. 

First day of spring 2010 in Missouri...

13 Minutes to the perfect pizza!

Yes Virginia you CAN cook a pizza on the grill!

Ingredients

• 1 can - Pillsbury Regular Pizza Dough

• 12 oz. Pre-cooked Chicken Breast (shredded)

• EVOO

• Garlic Ranch Peppercorn Salad Dressing

• ½ Small Red Onion (diced)

• 3 Roma Tomatoes (paper thin slices)

• 2 cups – Finely Shredded Mozzarella Cheese
• 1 cup – Finely Shredded Parmesan Cheese

• 10-12 Baby Artichoke Hearts (quartered)

• 1 Tbsp. – Basil (fresh if you have it)

Preparation
1. Preheat BGE to 450 degrees (dome) with plate setter legs down on fire ring and pizza stone.
2. Roll out dough into 13 inch round on a piece of parchment paper
3. Sprinkle small amount of EVOO on dough and spread
4. Squirt 3-4 Tbsp. dressing as Sauce and spread
5. Layer chicken, parmesan, garlic, onion, and tomatoes and finish by covering with mozzarella.
6. Place on Egg for 13 minutes, dome closed, remove, let rest for 3-4 minute and serve

Tagine Chicken (One Dish Meal)

Chicken and veggies on the Big Green Egg ala TAGINE.  Cooked indirect (using the platesetter) at 370-400 degrees for 60 – 75 minutes...and it will be done to perfection. The results are one amazingly flavorful one dish meal; 90 minutes from lighting the lump to the table (let rest for 10 minutes before serving). This recipe serves 2 a large one-dish meal with leftover veggies.

Ingredients
2 bone-in Chicken Breast
2 Whole Tomatoes, sliced
Option-14-16 oz. Whole Peeled Canned Tomatoes
Chef Paul Prudhommes Poultry Magic
5 Carrots, quartered
1 Green pepper sliced
1 Red pepper sliced
1 Sweet Onion Chopped
2 Potatoes – Chopped to bite size pieces
Fresh Ground Sea Salt
Fresh Ground Pepper
Paprika (to taste)
Capers (to taste)
EVOO
2 Cups Chicken Broth

Preparation
1. Slice and quarter carrots and place in bottom of Tagine on a few tablespoons of EVOO (keeps the chicken from sticking to the bottom.
2. Rub chicken breasts with Poultry Magic and place on carrots.
3. Chop potatoes, tomatoes, onion and peppers and layer on top and around the chicken breasts.
4. Pour chicken broth into Tagine and add capers and paprika, salt and pepper to taste, cover and cook with no peeking.
5. Cook for 60-75 minutes, remove and let rest with Tagine lid in place for 10-15 minutes.

A tagine or tajine (Berber: taǧin) 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. A similar dish, known as Tavvas, is found in the cuisine of Cyprus. The traditional tagine 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.

Oriental Chicken Drumettes!

Well you can use whatever part of the chicken you choose actually but I prefer Drumettes! You know, the small fleshy part of a chicken wing, often fried and served as an appetizer. [drum(stick) + -ette.] To make this recipe you have to spend a whopping five minutes preparing a simple marinade which is cheap and easy to prepare. When cooked you can eat them ‘as is’ or dip them in your favorite dipping sauce, hot, garlic, whatever you prefer.

Ingredients
3 Lb. – Chicken Drumettes (approx. 30 pieces)
½ Cup – Soy Sauce
1/3 Cup – Honey
2 Tbsp. – Extra Virgin Olive Oil
2 Tbsp. – Chili Sauce
½ Tsp. – Garlic Powder
½ Tsp. – Fresh Ground Sea Salt

Preparation and Cooking
1. Combine all ingredients in a bowl and stir well to blend.
2. Place chicken drumettes in a rectangular (9 x 13) baking dish.
3. Pour the sauce over the chicken to coat. Let marinate for 3 hours, turning the chicken after 90 minutes.
4. Preheat Big Green Egg to approximately 350 degrees (dome temp) and insert the plate setter with legs up and place a drip pan large enough to catch drippings from the drumettes while they cook.
5. Drain Chicken and preserve Marinade. Place drumettes directly on the grid and close the lid. Slow cook them to perfection, (approximately 45 minutes) brushing them occasionally with marinade, turning once; enjoy!

Oscar Night SAKI BOMBs!

Our favorite downtown Columbia, MO restaurant "Geisha"got us started on this pre-dinner appetizer...

..so while the Oriental Chiken Drumettes are cooking tonight on the egg, CHEERS!

Cherry-Marinated Bone-in Ribeyes with Corn Salsa and POLENTA

Starting with 2-4 Bone-In Ribeyes (sustainable &/or organic preferred) or Beef Tenderloins this recipe calls for a simple marinade that serves to infuse your beef with the tartness of cherries. When grilling the beef the marinade will result in a thin crusty glaze. BTW, T-Rex is NOT the recommended cooking method for this recipe. This recipe is fantastic with mashed polenta seasoned with sun dried tomatoes and garlic salt.

Marinade Ingredients
 2-4 each - 1 ½” Bone-In Ribeyes or Beef Tenderloin steaks

 12 oz. Can – Frozen Cherry-Apple Concentrate, thawed

 ½ Cup – Extra Virgin Olive Oil (EVOO)

 1 Tbsp. – Fresh Ground Peppercorns

 2 Cloves – Minced Fresh Garlic

Corn Salsa Ingredients

 1 Cup – Frozen Whole Kernel Corn, thawed

 1/3 Cup – Finely Chopped Red Bell Pepper

 1/3 Cup – Finely Chopped Green Bell Pepper
 ¼ Cup – Fresh Chopped Red Sweet Onion
 1 Tbsp. – Fresh Cilantro
1 ½ Tsp. – Lime Juice (half for concentrate)

¼ Tsp. – Fresh Ground Sea Salt
 1/8 Tsp. – Fresh Ground Peppercorns

Preparation and Cooking

1. Trim excess fat from steaks and place in a large resealable freezer bag.

2. In a medium size bowl, stir the juice concentrate, EVOO, pepper and garlic. Pour into bag over meat, seal and rotate to coat meat well and place in refrigerator for 3-4 hours.
3. Fire up your Big Green Egg to T-Rex (full-flame) and remove Beef from refrigerator. Drain off and discard marinade
4. Cooking method 1: Toss those steaks on the grill for 2-3 minutes per side (to taste but NEVER more than Medium – Medium-Rare). You will likely not get a glaze finish with this method.
5. Cooking method 2 (recommended): Cook indirect on your grid with a drip pan for 30-40 minutes. Turn after 20 minutes. Serve with the Corn Salsa.
6. Corn Salsa: In a medium size bowl combine the corn, red and green peppers, Onion, Cilantro, Lime Juice, Salt and Pepper and mix. Set stand at room temperature. If made ahead of time the salsa should be refrigerated for 24 hours and removed 1 hour prior to serving at room temperature.