Saturday, October 29, 2011

Iron Chef Wok

This recipe for three is quick, easy and tasty; 40 minutes from start to finish tops; made especially easy with the Emile Henry Ceramic Wok…So good in fact I gave my Carbon Steel Wok away!
 
SERIOUSLY, RIDICUCLOUSLY SIMPLE…Boil Rice, Steam Veggies, Wok the Chicken, combine ingredients, stir and serve.  Done! 
Ingredients are scalable and the options are endless…
Ingredients
        3 Cups, Instant Rice
        1 Head Fresh Broccoli (organic)
        6 each Small Chicken Thighs – Boned (Organic)
        1-2 each small Chicken Breasts - Boneless
        1 Bottle – Iron Chef Sesame and Garlic Sauce
        1 Can – Bamboo Shoots
        1 Can – Water Chestnuts (sliced)
        1 Can – Baby Corn
        5 Large Green Onions, chopped/minced
        1/3 Cup EVOO
        Options: Snap Peas; Bean Sprouts, Peppers, etc.

Preparation Directions
1.    Mince garlic and onions
2.    Cut thighs into ¾ - 1” pieces (bite sized)

Cooking Directions
  1. Fire up the Big Green Egg to full flame (T-REX HOT -  Full Flame)
  2. Place Emile Henry 4 qt. Dutch Oven on grid and bring water to boil, add rice, stir and set aside.
  3. Place Wok on Grid at fire ring level and add 4 cups of water and bring to a boil.  Place all of the vegetables in Bamboo Steamer and steam until done, remove steamer and set aside.
  4. Dump water and return wok to grid, add EVVO and when oil is hot add the diced garlic and green onion and stir for 30 seconds then dump in chicken and wok until done, stirring constantly.
  5. Dump on Iron Chef sauce and stir, immediately add broccoli, water chestnuts and snap peas and stir for 3-5 minutes then remove from heat and serve over rice.


Sunday, October 23, 2011

Poultry Magic

Cooking on the Big Green Egg doesn't have to be elaborate, doesn't have to take all day and certainly doesn't require a lot of thought if you REALLY want to keep it simple.  Tonight it was bone in free range breasts, on the Egg, Naked with the exception of a dusting of Paul Prudhomme's "Poultry Magic"...

No recipe, no list of ingredients...just rinse the chicken, dust it with the PPPM, fire up the grill to T Rex (with a 2" raised grid) then toss them on the grill, turning ONCE, Lid down...remove at 160 - 165 and let rest for 15 minutes then serve. 

Saturday, October 22, 2011

Dizzy Pig Tri Tip

Well it's been 4 weeks since we did any cooking on the Egg...a NEW record and one that I am not proud of but it happened...

Tonight we did Naked Tri Tips with a dusting of Dizzy Pig Cow Lick; some sauted vegetables and green beans.  No recipe just get the Egg up to TRex, sear them, take them off, cook your vegetables and put the tips back on, reduce the heat, close the lid and take off at 125 degrees, let rest for ten minutes and serve.  It was our FIRST tri tip with Dizzy Pig Cow Lick and it was wonderful. 

Tri-Tip was OF COURSE Free Range Beef supplied by Missouri Legacy Beef of Salisbury, MO.  The veggies were all organic from Natures Grocer (new green store in COMO). 

Follow us here on our blog or on facebook at Keep On Eggin' !



Thursday, October 20, 2011

Lump Charcoal Primer...

Lump Charcoal Primer[1]
Char-coal[2] (chär'kōl') n.   A black, porous, carbonaceous material, 85 to 98 percent carbon, produced by the destructive distillation of wood and used as a fuel, filter, and absorbent.

Natural Lump Charcoal comes from partially burning wood created by heating wood without oxygen turning it into nearly 100% carbon.  During the process all volatile compounds in the wood (water, hydrogen, methane and tars) pass off as vapors into the air, some of the carbon is consumed as fuel, and the rest of the carbon is converted into charcoal.
  
Since Charcoal is 100% pure wood carbon, it weights much less than its original state. It is also free of tars (which can contain carcinogenic compounds, like benzo-a-pyrene). 
And unless it has been exposed to moisture and variable temperature, natural lump charcoal will last literally forever.  The low ash production of lump charcoal is very important. Ceramic grills and Smokers have a fire bowl holding the charcoal. As the charcoal burns, the ash falls down into the bottom of the bowl. There isn't room for a whole lot of ash. Lump charcoal tends to burns hotter and faster than briquettes. Lump charcoal will also burn at whatever rate and temperature that you allow it to.  Briquettes tend to burn slower as they were designed to be used in an uncontrolled environment.

There are 2 types of charcoals: the first type comes from natural wood which has been cut and made into charcoal. This is as natural as you can get. The wood comes from trees, branches and scrap pieces from saw mills. The second type comes from using processed scrap wood and tuning it into charcoal. Processed scrap wood tend to burn faster since its density is lesser than natural. This is mainly because there is less moisture into the wood at the time it is transformed into charcoals. This wood comes from wood flooring scraps, building material scrap and furniture scraps and others.[3]

How was it made originally? Wood charcoal productions origin is very remote however the method of producing it consisted generally of piling billets of wood on their ends creating a conical shaped pile with openings at the bottom to admit air and a shaft in the middle to act as a flue.  The whole pile is covered with turf or moistened clay or even additional lumber.  A fire is lit at the bottom of the flue and gradually spreads outwards and upwards. The success of the operation depends upon the rate of the combustion. Under average conditions, 100 parts of wood yield about 60 parts by volume, or 25 parts by weight, of charcoal; small scale production on the spot often yields only about 50%, large scale was efficient to about 90% even by the 17th century. The operation is so delicate that it was generally left to professional charcoal burners. These often worked in solitary groups in the woods and had a rather bad social reputation, especially traveling ones who often sold a sack (priced at about a day's wage) with lots of rubbish mixed in to farmers and townsfolk.[4]

How is it made today? In the modern method, wood is raised to a high temperature in an iron retort, and industrially important byproducts, e.g., methanol (wood alcohol or wood spirit), acetone , pyroligneous acid , and acetic acid , are saved by condensing them to their liquid form. Air is not really needed in the carbonization process, and advanced methods of charcoal production do not allow air to enter the kiln. This results in a higher yield, since no wood is burned with the air, and quality is improved. Charcoal is also obtained from substances other than wood such as nut shells and bark; that obtained from bones is called bone black, animal black, or animal charcoal.

Charcoal yields a larger amount of heat in proportion to its volume than is obtained from a corresponding quantity of wood and has the further advantage of being smokeless. The greatest amount is used as a fuel. Charcoal is often used in blacksmithing, for cooking, and for other industrial applications. One of the most important applications of wood charcoal is as a component of
gunpowder . It is also used as a reducing agent in metallurgical operations, but this application was diminished by the introduction of coke . A limited quantity is made up into the form of drawing crayon. Bamboo charcoal is the principal ingredient in sumi-e, a form of Japanese ink painting that uses only black ink in various concentrations.


Because of its porous structure, finely divided charcoal is a highly efficient agent for filtering the adsorption of gases and of solids from solution. It is used in sugar refining, in water purification, in the purification of factory air, and in gas masks. Wood charcoal can remove coloring agents from solutions, but this is accomplished more efficiently by animal charcoal. By special heating or chemical processes the adsorptive property can be greatly increased; charcoal so treated is known as activated charcoal.
These charcoal kilns are located in Wildrose Canyon on the western side of Death Valley.[5]


[1] http://www.primogrill.com/charcoal.html
[2]  “charcoal.” The American Heritage® Dictionary of the English Language, Fourth Edition, Houghton MIfflin Company, 2004, 03 Apr.2008 and taken from Dictionary.com
[3] Author not available, CHARCOAL., The Columbia Encyclopedia, Sixth Edition 2007
[4] http://en.wikipedia.org/wiki/Charcoal#History
[5] http://pans4au.wordpress.com/ kiln pictures and article.


Monday, October 10, 2011

Buffalo Chicken Dip (Tail Gate Approved!)

Couldn't wait to post this one (sorry no pictures...) tested this out and it disappeared before I could get a good shot.  Going to fix it again for the Homecoming tailgate this weekend.

Tail Gate tested and Tail Gate Approved!  Looking for something with a touch of kick and that is different than the standard taco dips prepared for every event you attend?  Try this one on for size and there are lots of variations you can use to adapt to your individual tastes as well.
Ingredients
        1 (8-ounce) package cream cheese, softened
        1/2 cup buttermilk ranch dressing
        1/2 cup TABASCO® [1]brand Buffalo Style Hot Sauce
        1/4 cup blue cheese, crumbled
        1/3 cup Mozzarella cheese, shredded
        2 (12.5-ounce) cans of chicken, drained

Ingredient variations
        Southwest seasoned chicken and salsa
        Canned tuna
        Cooked shrimp (popcorn or diced)
        Lump crabmeat
        Ground beef
        Bacon
        Celery or Green Onions (chopped)
        ¼ Cup Sour Crème
        Sub Pepper jack for Mozzarella cheese

Directions
1.    Heat oven to 350° Fahrenheit and place cream cheese in a deep baking dish and stir until smooth.
2.    Mix in buttermilk ranch dressing, TABASCO® Buffalo Style Sauce, and cheeses.
3.    Stir in chicken and then bake for 15 to 20 minutes or until the dip is completely heated throughout; do NOT overcook. Serve with crackers, tortilla chips or  vegetables; Makes 4 cups


[1] TABASCO®, the TABASCO® diamond logo, and the TABASCO® bottle design are registered trademarks
exclusively of McIlhenny Company, Avery Island, Louisiana 70513.