Nutcrackers Farewell Request....Pizza on the BGE!

...one last dinner on the BGE before our daughter returns to Tallahassee to start her Radiology program...her request; PIZZA!  DONE and DONE!  It has been a FANTASTIC Christmas Break with the family together, watching you dance in the Nutcracker with the Tallahassee Ballet, passing colds, shopping, cooking out, car repairs, snow and all!  Until we meet again my dearest Maggie...break a leg and study hard.

Oven Roasted Parmesan Fingerling Potatoes

Serves 4 - Preparation Time: 15 minutes

Cooking Time:  35 minutes

Ingredients

2 lbs. MountainKing® Red Potatoes, cut in quarters
3/4 cup grated Parmesan Cheese
1/4 cup all purpose flour
1 stick butter
Garlic Salt and Fresh Ground Black Pepper

Sprinkle of Parsley

Directions

1. Preheat oven to 400 degrees.
2. In small plastic bag, put flour, cheese, salt and pepper to taste and shake to mix together well.
3. Drop the potatoes into the bag of mixture and shake the bag to coat the potato pieces on all sides.
4. Melt better and pour on flat baking dish, arrange potato pieces on the dish. Cook 375 degrees for approximately 15 minutes, turn each piece and cook additional 5-10 minutes until golden brown and tender. Serve immediately.

Gnocchi with Tomato Sauce

Perfect sauce to compliment chicken or beef, or add sausage and make a meail of just this Gnocchi alone! 

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup dry white wine
• 1 can (28 ounces) whole plum tomatoes with juice, crushed by hand
• 1 can (14 1/2 ounces) tomato sauce
• 2 sprigs basil
• 1/4 teaspoon crushed red pepper flakes
• Coarse salt and freshly ground pepper
• Gnocchi
• Thinly shaved parmesan cheese, for serving   

Directions

1. Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
2. Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi.

Merry Christmas from the Hall's!

Is organic always the best pick when it comes to buying food? - USATODAY.com

Check out this article that I saw in USA TODAY's iPad application.

Is organic always the best pick when it comes to buying food?
http://usat.me?41869436

To view the story, click the link or paste it into your browser.

To learn more about USA TODAY for iPad and download, visit: http://usatoday.com/ipad/

Pork Tenderloin (organic) and Antipasto Veggies on the grill

This isn't rocket science and most Egger's will probably have made this meal a dozen times, but nothing can beat well prepared pork tenderloin and this recipe bursts with flavor.  Using pork tenderloin and just a few simple ingredients you’ll never think of tenderloin the same again; heats up extremely well as leftovers. Serves 4.

Ingredients                                                                           

2 Pork Tenderloin (1.25-1.5 lbs)                                               

Baby Spinach Leaves                                                             

Chopped Garlic cloves and/or Garlic Powder                           

Olive Oil (EVOO)

Rub - Bad Byron’s Butt Rub or Paul Prudhommes Pork Magic 

Mozzarella cheese

Optional: Asparagus or Green Onions                                     

                                                                            

Preparation Directions

1. Spiral cut the tenderloin and spread flat

2. Coat both sides lightly with olive oil (optional)

3. CHOP FINE and distribute spinach leaves, minced garlic cloves, Mozzarella Cheese (fresh) Garlic Pepper seasoning (to taste) and whole green onions (optional).

4. Roll up and tie with cooking twine

5. Rub the outside with your Rub of choice

Cooking Directions - The Big Green Egg temperature should be stabilized at 450⁰   or High Heat. Place Loin directly on the grill (with lid open) rotating frequently until internal temperature reaches 145 -150 degrees. Remove from heat and cover in foil for 15 minutes (let the meat relax and finish cooking)

Antipasto Veggies on the Grill - Preparation Directions

Ingredients

1 Large - Red Bell Pepper

1 Medium - Green Bell Pepper

1 Large - Orange Bell Pepper

2 -3 oz Sun-Dried Tomatoes (marinated)

4-6 Artichoke Hearts Quartered

4 Tbsp. EVOO (Extra Virgin Olive Oil)

5 Garlic Cloves (minced)

2 Tbsp Chili Sauce (minimum)

4 Tbsp Balsamic Vinegar

Salt and Pepper

Peppers and Onions - Slice and cut peppers and onions into bite size pieces

1. Julianne the Sun-Dried tomatoes and set aside
2. Quarter the artichoke hearts and repeat (8ths)
3. Sauce - Mince three 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. Drizzle a healthy portion of EVOO into the terracotta baking dish.
3. Add the Peppers, Onions, Minced Garlic, Artichoke hearts (do not drain), add the Sun-Dried Tomatoes (do not drain) and place in terracotta backing dish.  
4. Pour on Sauce, mix and serve immediately

The Nutcracker Requests Organic Wok Stir Fry for Dinner

Daughter Maggie is home from college; and her final performance with the Tallahassee Ballet's Nutcracker (amazing show).  Anyway, she's looking for several nights of Daddy's eggin'...it's 20 degrees outside, wind chill of zero...but what is a Daddy to do...Wok up some Beef Round with Bamboo Steamer vegetables (brocolli, baby corn, green onions, garlic, water chestnuts and brown sauce). Served over white rice with hot sauce of your choice as a condiment.

If you want more details I've got several of these WOK dishes on the blog site here, just scroll down the index and click on wok...Keep On Eggin'

Going to see Maggie dance in the Nutcracker in Tallahassee...BRB

Tallahassee Ballet Company

No Eggin' for the wifey and I this weekend. House sitter in place and off to FL to see Megan dance with the Tallahassee Ballet Company in the Nutcracker.  So excited to see her performing again. 

Ahi Tuna Steak (sushi grade tuna - organic?)

First shot at cooking tuna I took tips from friends on the forum and some ingredients from the internet and created a marinade that seemed to work just fine.  The key is to buy high end product and to not overcook the tuna, period, end of discussion.

Ingredients for Marinade  

1/4 c. olive oil
2 tbsp. lime juice
1 tbsp. dry mustard
2 tbsp. dried cilantro
1 tbsp. chili powder
1 tsp. black pepper
1 tbsp. mustard seeds
4 to 6 tuna steaks

Mix ingredients and brush onto tuna steak. Refrigerate for several hours.  For ¾” steaks, sear on each side for 1 minute and remove from grill.   You have a few options on how you want to present thicker steaks and cooking them until they flake (like many websites tout) will result in dry tuna; period.    

Pork Chow Mein Soup

This recipe is a simple ingredient, no fuss, and quick one dish meal/soup.  Lots of possible variations on the items you could add to change this recipe to your individual tastes.

INGREDIENTS

· Extra Virgin Olive Oil

· 1 Tbsp. Red Chili Olive Oil

· 5 small Green Onions, chopped fine

· 3 garlic cloves, chopped fine

· 2 Tbsp. Cornstarch

· 1 Large Red Bell Pepper (fresh; chopped into thin pieces)

· 2 Stalks Celery (chopped)

· 4 Cups Vegetable Stock

· 8 Oz. Pork Tenderloin, cut into ¾” pieces

· 1 Tbsp. Soy Sauce

· 2 Tbsp. White Wine Vinegar (substitute rice wine)

· 1 Small Red Chili (seeded and minced)

· 1 Tbsp. Fresh Ground Ginger

· 1 Tsp. Finely Chopped Lemongrass

· 6 Oz. Chow Mein Noodles

· Fresh ground Seat Salt and Black Pepper (to taste)

· Paul Prudhommes Pork and Veal Magic (to taste)

· 8 Oz. can Sliced Water Chestnuts

PREPARATION AND COOKING

1.    Dust pork with Prudhommes spice while heating EVOO in a Dutch oven over medium/high heat and brown pork, remove from pan.

2.    Add more EVOO and the onions, garlic, bell pepper and cook until tender.

3.    In a bowl mix the cornstarch with enough vegetable stock to make a paste, add to vegetables and stir for 1 minute.

4.    Add remaining stock, soy sauce, vinegar, lemongrass, chile, ginger and chile oil.

5.    Add salt and pepper to taste and stir. 

6.    Bring to boil and reduce heat then add pork, cover Dutch oven and simmer for 25 minutes.

7.    In a separate sauce pan boil water and cook Chow Mein Noodles.  Remove and drain, rinsing with cold water and set aside.

8.    After 25 minutes of simmering, add the noodles and water chestnuts, cover and simmer for 5 minutes and remove from heat.  Serve hot.  Can be stored for later use as well.