Hot Dog Shells

I just couldn't let the Memorial Day weekend end without SOME kind of cook out; and while this one may not even qualify for firing up the BGE to boil the water for the Macaroni you won’t regret the flavor you get from simmering the final product with the lump for sure.



Ingredients
4 – All Beef Hot Dogs (sliced ¼” pieces)
1- 14 0z. Can, Diced Tomatoes
1 - 14 Oz. Can, Tomato Sauce
8-12 Oz. Macaroni Shells
Paul Prudhomme’s Vegetable Magic Seasoning (1-2 Tsp. to taste)
Basil (as a garnish)


Preparation
Boil water with a pinch of salt, add shells and cook until tender. Drain off water but do not rinse, return to pan and add tomato sauce, hot dogs and diced tomatoes. Lower heat and add Prudhomme’s Vegetable Magic, stir and simmer for 5-6 minutes. Remove and serve in bowls with basil garnish.

Chicken, Andouille & Tasso Jambalaya

…or Jumbled-laya
Building on my love of Paul Prudhomme’s spices this recipe is loosely based (for this particular cook we have substituted most of the meats called for with things we already had in the refrigerator or freezer, but it works just fine), thus the JUMBLE. This Jambalaya dish serves 6 as a main dish or 10-12 as an appetizer.


 Ingredients
• 2 Tbsp. Chef Paul Prudhomme’s Magic Seasoning (you pick from Poultry, Meat or Pork & Veal magic)
• 3 Tbsp. Butter (unsalted)
• 4 Ounces Tasso (or sub chunks of ham)
• 4 Ounces Andouille (or sub Chorizo or Spicy Italian or Polish sausage/Kielbasa) Sausage, diced
• ¾ Lb. Boneless Chicken (thighs or breast) – Bite Size
• 2 Bay Leaves
• 1 Cup Chopped Sweet Onions
• 1 Cup Chopped Celery (optional)
• 1 Cup Green Bell Pepper (chopped (and ANY color will do))
• 1 Tbsp. Garlic (fresh minced)
• ½ Cup Canned Tomato Sauce
• 1 Cup Peeled and Chopped Fresh Tomatoes (or substitute 1 14 oz. can of diced tomatoes)
• 2 ½ Cups Chicken Broth (stock or water substitute)
• 1 ½ Cups Instant Rice

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. Add the Andouille and Tasso; cook until meat starts to brown, about 4-5 minutes; stirring frequently.
3. Sprinkle in a little EVOO and add the Chicken; continue cooking until brown (again stirring frequently).
4. Stir in the Bay leaves, Magic Seasoning, and ½ cup each of the onions, celery (optional) 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, Celery (optional) and bell pepper, the tomatoes and tomato sauce.
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. When the rice is tender and the stock has cooked down (approximately 8-10 minutes) remove from egg.
7. Stir well and remove Bay leaves and let sit for 5-10 minutes before serving.

Chicken and Summer Vegetable (Wok or Skillet and Organic)

This recipe is a quick and easy variation on a skillet version I read in Food and Family magazine from Kraft that substitutes Lawrey's BBQ sauce for theirs and is prepared in a WOK instead of in a skillet or on the stove. Prep to Eat Time (including firing up the BGE) is about 1 hour and serves 3-4 depending on the quantity of chicken you prepare and serving size.

INGREDIENTS
• 2 Large, Boneless, Skinless Chicken Breasts (organic)
• 1 Red Bell Pepper (organic)
• 1 Yellow Bell Pepper (organic)
• 1 Orange Bell Pepper (organic)
• 2-4 Garlic Cloves, minced
• 1 ½-2 Cups, Water
• ¼ Cup Lawry’s Baja Chipotle Marinade (w/lime juice)
• Options: Substitute any marinade or BBQ sauce you wish!
• 1/4 Cup – Mozzarella Cheese
• 1 Cup – Colby/Monterey Jack Cheese (Substitute a 4-5 cheese combination)
• 1 Large or 2 Medium Tomatoes Chopped (Organic or substitute 1 -14 oz can of Diced Tomatoes, drained)
• 4-6 Small Green Onions (Organic)
• 1 ½ Cups, Instant Rice
• EVOO


DIRECTIONS
1. Heat Big Green Egg to Medium High to High Heat
2. Coarsely chop Bell Peppers and Tomato, slice Green Onions and mince the garlic cloves. Set Onions aside.
3. Shred all cheese (or use pre-packaged shredded cheese) and set aside.
4. Put water in Wok (or Flame ware/Broiler, etc.) and bring to near boil, add rice and stir until tender, remove and place in serving bowl.
5. Coat Wok with EVOO and brown the chicken breasts until almost done then add vegetables and garlic and stir fry 4-6 minutes or until vegetables are crisp-tender.
6. Add the Cheese and stir until melted then add the BBQ sauce and stir until chicken and vegetables are coated
7. Remove from wok and serve over rice topped with green onions.

New Grillin' Toys for the Big Green Egg?

Once you become obsessed with Grillin' ANYTHING associated with your hobby becomes a 'new toy.'  Today, this package of Paul Prudhomme's spices arrived...it's almost too cute to open isn't it?

NEVER let a good Marshmallow go to waste!

...just after finishing our salmon packet dinner we opened up the grill again and finished off the last of our marshmallows tonight. Desert extraordinaire!

Grilled Salmon Packets

This recipe is a quick and easy salmon recipe that can be prepared either in the oven or on the Grill. From prep to eat time is about 40 minutes.  Serves 4.

INGREDIENTS

• 1 lb. Salmon Fillet

• 2 Small Red Bell peppers

• 2 Cups Snap Peas

• Kraft Asian Toasted Sesame Dressing

DIRECTIONS
1. Heat Grill to Medium High Heat
2. Cut Salmon into four pieces
3. Place in center of four large pieces of foil sprayed with cooking oil
4. Slice peppers thin
5. Place vegetables around salmon
6. Close packets leaving air space for cooking
7. Grill 8-10 minutes (Direct) or until fish flakes and vegetables are crisp-tender (kind of a veggie cooking oxymoron actually)
8. Remove packets from grill and open carefully then drizzle with Dressing. Serve in packets (serves 4)

Paella

I wanted to try something different so a couple weeks back I queried the forum for recipes. This version is a mix of things I found on the internet and those I got back from the eggheadforum.com group.   I ordered this pan off of eBay and thought it would be here in time for Mothers Day...however it arrived a day late so had to wait until this weekend to prepare this dish. It turned out fantastic. If you cut the ingredients in half it would feed two VERY hungry people well as an option. ENJOY!

Paella; a yummy Spanish dish with its classic saffron-yellow rice, brightly colored veggies and combination of seafood and meats. For this recipe I even purchased a vintage Dansk paella pan for preparation (go to have all the right tools (or toys)). Serves 6.

INGREDIENTS
1 ½ Lb. Boneless, Skinless Thighs or Breasts (Organic preferred) chopped into bite size pieces
1 Tsp. Turmeric
1 Tsp. - Pimentón
¼ Tsp. Oregano
1 Tsp. Parsley (dried, chopped)
1 Tsp. Sea Salt, fresh ground)
¼ Tsp. Black Pepper (fresh ground peppercorns)
EVOO (Extra Virgin Olive Oil)

2 links – Spicy Italian Sausage (Sub: Chorizo), sliced thin

1 Large Sweet or Vidalia onion, chopped
1 Red Bell Pepper, chopped
1 Green Bell Pepper, chopped
2 Cups Rice Options: Medium Grain Rice + 1/4 teaspoon saffron thread, crushed OR Yellow Saffron pre-spiced Medium Rick
1 Cup Diced Plum Tomato
¼ Tsp. Red Pepper Flakes

Garlic to taste 2-4 Garlic Cloves (Sub: Garlic Onion in season)

4 Cups – Chicken Broth, low sodium
1 Lb. Large Shrimp, peeled and deveined
1 Cup - Asparagus, cut diagonally
½ Cup – Frozen Peas, thawed

DIRECTIONS
1.Preheat Big Green Egg to 400 degrees. If you can’t swing grilling this recipe you can start it on the cook top and finish it in the oven (sacrilegious of course).

2.Add Turmeric, Pimentón, Oregano, salt and pepper to chicken stock and set aside.
3.Heat oil in Pan of Choice (Paella, Iron Skillet, Terracotta, etc) and precook the chicken and sausage then remove from heat and set aside.
4.Sauté the onions and garlic, asparagus and peppers and set aside.
5.Change from direct to indirect setting and add the stock and rice, Paprika, Saffron (if applicable).
6.Stir ONCE and close the lid and sauté for 15 minutes checking the rice for tenderness before adding the remaining ingredients.
7.Add the shrimp, sausage, chicken and sautéed veggies, peas and stir well and close the lid again for 10 minutes of simmering.

Talipia on the grill...I'm sorry...the BIG GREEN EGG...not just a grill!

Tilapia, cooked on my new (actually vintage) Dansk Paella pan (I know, sac religious to not Christen it with a  recipe for paella) seasoned with Paul Prudhomme's Seafood Magic Seasoning, garlic salt, sauteed in EVOO flipped once and then soaked in Vermouth until done.  Remove and serve immediately.  Tonight we added corn on the cob and peas, cooked in my other new toy, my Mario Batali 2 cup cast iron double broiler.

M & M's for Mother's Day

The kids ordered these really cool M & M's with their pictures on them and messages for Jenny for Mother's day.  So cool. 

Comfort Food for Mother's Day - No Sauce Pizza!

Mom's missing the kids today so I prepared some good ol' comfort food on the grill...Pizza.  With no Sauce...one of our favorites and we make SOME version of this a couple times each month, especially when we are in a hurry.  And YES, we do this on our Grill. 

INGREDIENTS AND DIRECTIONS

1. Pillsbury Dough (this is supposed to be quick food...I don't do home grown crust)...
2. Coat crust with EVOO and a smattering of Kraft Peppercorn Ranch Dressing.
3. Add a layer of pre-cooked white meat chicken breast (from a can) then add a layer of thin sliced Roma Tomatoes.
4. Sprinkle on a tablespoon of Onion Garlic (minced),
5. Chop up 5-6 small green onions and layer on the pizza.
6. Cut up 8 or 9 baby Artichoke hearts and layer them on.
7. Add 1 cup of Shredded Parmesan and 1.5 cups of mozzarella cheese.
8. Put in the Egg, Platesetter legs down, pizza stone hot and Egg showing 500 degrees in the dome.
9. Slide the pizza off the peel (parchment paper under the dough), close the lid for 12 minutes, NO PEEKING, remove and serve with Red Pepper Flakes.

Search Amazon.com for kraft salad dressing

Chicken Meatball Gnocchi (Organic)

INGREDIENTS (serves 4)
• 8 ounce package Wheat Gnocchi
• 1/3 cup Panko Japanese bread crumbs
• 2 Tbsp. Dried Parsley Flakes
• 1 large Free Range Brown Egg, lightly beaten
• 1/2 Cup - Marinara sauce (pick your favorite)
• 1/2 Cup – Fine Shredded Parmesan cheese
• 1/4 Cup – Fine Shredded Mozzarella cheese
• 3/4 Tsp. Fresh Ground Sea Salt
• 3/4Tsp. Fresh Ground Black Peppercorns
• 1 Lb. Ground Free Range Chicken
• 1/4 Cup EVOO (Extra Virgin Olive Oil)

• 1 1/4 Cup – Low-sodium Chicken Stock, Hot
• 2 cups Cherry tomatoes, halved
• ½ Cup – Minced Vidalia Onion
• 1 Tbsp. - Onion Garlic, Minced
• 1/2 Tsp. Dried Basil
• 1/4 Tsp. Red Pepper Flakes
• 8 ounces – Cherry Size Mozzarella balls, halved
• 1 Tbsp. Chopped fresh basil leaves (or dried basil substitute)


DIRECTIONS
1. Bring Big Green Egg to T-Rex (high heat) with Raised Grid (2”)
2. Bring a large pot of salted water to a boil over high heat. Add the Gnocchi and cook according to package directions.
3. In a medium bowl, stir together the bread crumbs, dried parsley, egg, 1 tablespoon marinara sauce, Onions, Garlic, Romano cheese, Mozzarella cheese, and the salt and pepper. Add the chicken and gently combine ingredients.
4. Using a melon baller (or a teaspoon measure) to form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
5. In a large cast iron skillet or double broiler, heat the oil and working in batches, add the meatballs and cook without moving until brown on the bottom. Turn the meatballs over and brown the other side.
6. Rotate the meatballs onto the open grill for one minute each to ‘dry them out and finish the cook’.
7. Remove meatballs from pan and set aside.
8. Add to the broiler the tomatoes and onions and sear for one minute.
9. Next add the hot chicken stock and bring to a boil.
10. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan then add remaining marinara sauce, dried basil and pepper flakes.
11. Simmer for 3-4 minutes then add back the meatballs to the sauce and keep simmering until meatballs are cooked through, about 10 minutes.
12. Drain the Gnocchi reserving about 1 cup of the water.
13. Transfer pasta to a large serving bowl and add a little olive oil and toss to lightly coat Gnocchi.
14. Add the meatball mixture, mozzarella cheese and gently toss to combine. Garnish with the chopped basil and serve.

Note: You can substitute Orecchiette Pasta for the Gnocchi

Three Bean Bake

This recipe can be done on the Egg or on the stove and microwave. You pick and prepare accordingly. Ingredients do not change…only some preparation.

Ingredients
6 slices – Bacon
2 Medium – Sweet Onions
1 Can – 16 oz. Baked Beans
1 Can – 16 oz. Butter Beans, drained
1 Can – 8 oz. Lima Beans, drained
¼ Cup – Brown Sugar
¼ Cup – Chili Sauce
1 Tbsp. prepared Mustard
3 Tbsp. Vinegar

Preparation
1. Slice and separate onions into rings.
2. Cook bacon and reserve the bacon grease.
3. Add onions to bacon grease in casserole dish and cook until onion is tender (transparent).
4. Combine all ingredients and cook in Microwave or Egg until done (boil).
5. Cover and let set before serving; makes 6 Servings.