Wednesday, November 30, 2011
Big Green Egg Cookbook ... Teaser #1
Wednesday, November 23, 2011
Turkey on the Big Green Egg
DO NOT FRET !!!! This is NOT rocket science for any newbies looking to do their first bird?
Simple and easy, its all about temperature...BGE heated up to 350 degrees with platesetter legs UP and Pie Pan between the disposable drip pan and the platesetter (keeps from scorching the juice). Place turkey on a V-Rack.
I used 36 ounces of chicken broth an onion, celery and carrots (broth for basting). After one hour, baste often...when temp hits remove.
This was a 13.8 Lb. Bird and it took exactly 3 hours. Consult recipetips.com for great cooking charts.
Happy TurkeyDay!
Butterball's Top Ten Turkey Mistakes
Over the past 30 years, more than three million callers have hit up the Butterball team with questions ranging from the small (How many pounds of meat will feed ten people?) to the panicked (What should I do if my turkey is still frozen in the middle and my dinner is supposed to start in an hour?). For turkey tips from Butterball, visit butterball.com or call the 50 or so experts who man the annual Butterball Turkey Talk-Line (1-800-BUTTERBALL; 800-288-8372, open November 1 through December 29).
Avoid These Thanksgiving Mistakes
1. Buying the wrong-sized turkey. This rule is nice and simple: Allow 1 1/2 pounds per person, which will also give you plenty of meat for leftovers.
2. Skipping a meat thermometer. The turkey can look and smell great, but if the temperature hasn't reached 180 degrees Farenheit in the thigh, and 160 degrees in the stuffing, you're going to be in for a bloody mess (or give your guests foodborne illness). Those pop-up indicators are great, but a reliable thermometer should always be your backup.
3. Not refrigerating leftovers within two hours. Socializing around the table can make you forget the leftovers sitting on the countertop, and bacteria love room-temperature meat. Set a timer on the stove for 2 hours. To be able to get back to the guests quickly, have containers or zippered food-storage bags ready, and recruit a few helpers to get things portioned out.
4. Winging it. It might sound fussy, but having a to-do list will actually keep you sane. Start making your game plan several days before Turkey Day.
5. Not allowing enough time to thaw your bird. This mistake is pretty common, but it's just basic math: Allow 1 day for every 4 pounds of turkey. Just put your frozen turkey (still in its wrapper_ on a tray in the refrigerator, and wait. If the turkey still seems slightly frozen, you can still throw it in the oven, but it will take a little longer. Be sure to use a meat thermometer to test doneness.
6. Overcooking. The guidelines given on the package or insert folder are just that -- a guide to help you plan your day, not a definitive timeline for when the turkey will be done. There are plenty of variables (such as a partially frozen turkey) that can affect how long it takes to cook the meat. Again, here's where that meat thermometer comes in.
7. Being a turkey bore. The guests may be the same every year, but your turkey doesn't have to be. Don't be afraid to shake things up with a different cooking method. Try deep-frying or grilling, cooking in a convection oven or a microwave, using a shallow open pan or even an oven-cooking bag.
8. Doing all the cooking yourself. Too many Thanksgivings have been ruined by hosts becoming martyrs for their meals. When you're stressed, guests feel it. Ask your attendees to bring a dish to share -- it will be a more meaningful dinner (not to mention giving the host a break). Have each guest bring a recipe for the dish they bring, and have a recipe exchange.
9. Experimenting with that new cooking method or pan on Thanksgiving Day. Yes, trying new recipes is good. But when it comes to turkey, it's always a good idea to have a practice run before the holiday.
10. Being a slave to the baster. Everyone wants a juicy bird, but basting is like pouring water on a raincoat -- the juices simply run off the turkey skin into the pan. Just spray or lightly coat the skin with vegetable oil or butter before putting the turkey in the oven will give you a gorgeous golden color and seal in the turkey's natural juices.
Paraprased from Kitchen Daily November 25, 2010
Simple and easy, its all about temperature...BGE heated up to 350 degrees with platesetter legs UP and Pie Pan between the disposable drip pan and the platesetter (keeps from scorching the juice). Place turkey on a V-Rack.
I used 36 ounces of chicken broth an onion, celery and carrots (broth for basting). After one hour, baste often...when temp hits remove.
This was a 13.8 Lb. Bird and it took exactly 3 hours. Consult recipetips.com for great cooking charts.
Happy TurkeyDay!
Over the past 30 years, more than three million callers have hit up the Butterball team with questions ranging from the small (How many pounds of meat will feed ten people?) to the panicked (What should I do if my turkey is still frozen in the middle and my dinner is supposed to start in an hour?). For turkey tips from Butterball, visit butterball.com or call the 50 or so experts who man the annual Butterball Turkey Talk-Line (1-800-BUTTERBALL; 800-288-8372, open November 1 through December 29).
Avoid These Thanksgiving Mistakes
1. Buying the wrong-sized turkey. This rule is nice and simple: Allow 1 1/2 pounds per person, which will also give you plenty of meat for leftovers.
2. Skipping a meat thermometer. The turkey can look and smell great, but if the temperature hasn't reached 180 degrees Farenheit in the thigh, and 160 degrees in the stuffing, you're going to be in for a bloody mess (or give your guests foodborne illness). Those pop-up indicators are great, but a reliable thermometer should always be your backup.
3. Not refrigerating leftovers within two hours. Socializing around the table can make you forget the leftovers sitting on the countertop, and bacteria love room-temperature meat. Set a timer on the stove for 2 hours. To be able to get back to the guests quickly, have containers or zippered food-storage bags ready, and recruit a few helpers to get things portioned out.
4. Winging it. It might sound fussy, but having a to-do list will actually keep you sane. Start making your game plan several days before Turkey Day.
5. Not allowing enough time to thaw your bird. This mistake is pretty common, but it's just basic math: Allow 1 day for every 4 pounds of turkey. Just put your frozen turkey (still in its wrapper_ on a tray in the refrigerator, and wait. If the turkey still seems slightly frozen, you can still throw it in the oven, but it will take a little longer. Be sure to use a meat thermometer to test doneness.
6. Overcooking. The guidelines given on the package or insert folder are just that -- a guide to help you plan your day, not a definitive timeline for when the turkey will be done. There are plenty of variables (such as a partially frozen turkey) that can affect how long it takes to cook the meat. Again, here's where that meat thermometer comes in.
7. Being a turkey bore. The guests may be the same every year, but your turkey doesn't have to be. Don't be afraid to shake things up with a different cooking method. Try deep-frying or grilling, cooking in a convection oven or a microwave, using a shallow open pan or even an oven-cooking bag.
8. Doing all the cooking yourself. Too many Thanksgivings have been ruined by hosts becoming martyrs for their meals. When you're stressed, guests feel it. Ask your attendees to bring a dish to share -- it will be a more meaningful dinner (not to mention giving the host a break). Have each guest bring a recipe for the dish they bring, and have a recipe exchange.
9. Experimenting with that new cooking method or pan on Thanksgiving Day. Yes, trying new recipes is good. But when it comes to turkey, it's always a good idea to have a practice run before the holiday.
10. Being a slave to the baster. Everyone wants a juicy bird, but basting is like pouring water on a raincoat -- the juices simply run off the turkey skin into the pan. Just spray or lightly coat the skin with vegetable oil or butter before putting the turkey in the oven will give you a gorgeous golden color and seal in the turkey's natural juices.
Paraprased from Kitchen Daily November 25, 2010
Sunday, November 13, 2011
The Winner of the Emile Henry Pizza Stone giveaway is....
Result: 27
The number above is copied from the result window in the Random Number Generator website used to select the winner of our give away celebrating our 400,000th hit on our blogsite. The person with the number 27 associated with their name has won a Emile Henry Flametop Pizza Stone.
The stone is being provided by Emile Henry to help us support and celebrate our 400,000th hit on this Blog site. Drumroll please........................and the winner IS............Joe Sperski from Leechburg, Pennsylvania! Congratulations Joe you owned number 27 and 28 in the randomly assigned number pool from all entries.
Thank you to ALL whom have subscribed, linked, emailed, commented, liked my FB page, commented on EH's site, et al. We have a ton of entries and I truly appreciate the comments made and all of the excitement generated.
Next Up....publishing my 320 page Keep On Eggin' cookbook of Big Green Egg Recipes! Watch for it...
The number above is copied from the result window in the Random Number Generator website used to select the winner of our give away celebrating our 400,000th hit on our blogsite. The person with the number 27 associated with their name has won a Emile Henry Flametop Pizza Stone.
The stone is being provided by Emile Henry to help us support and celebrate our 400,000th hit on this Blog site. Drumroll please........................and the winner IS............Joe Sperski from Leechburg, Pennsylvania! Congratulations Joe you owned number 27 and 28 in the randomly assigned number pool from all entries.
Thank you to ALL whom have subscribed, linked, emailed, commented, liked my FB page, commented on EH's site, et al. We have a ton of entries and I truly appreciate the comments made and all of the excitement generated.
Next Up....publishing my 320 page Keep On Eggin' cookbook of Big Green Egg Recipes! Watch for it...
Sunday, November 6, 2011
Class, please open your BGE Cookbooks to page 104...
Tonight's lesson...Linguine with Grilled Chicken Breasts and Asparagus.
A SLIGHTLY modified the recipe by not precooking the linguine and by seasoning the chicken with PP's Poultry Magic. After that...it's pretty much the same.
Coat 3 large chicken breasts with Paul Prudhommes Poultry Magic and Grill.
Remove from Grill and keep warm in aluminum foil.
Using a 7 qt. Emile Henry Dutch Oven, drizzle EVOO and add 2 healthy Tbls. Minced Garlic and
16 Oz of quartered Artichoke Hearts (rinsed and drained). Brown then add 1 cup of White
cooking wine and bring to boil. Add 2 cups of Chicken Broth and cook until it reduces by half.
HOWEVER...BEFORE you start the dutch oven, coat a pound of fresh asparagus with EVOO and Himalayan Pink Salt and grill al dente. Remove and cut into 1/2 - 3/4 inch pieces and wrap in foil then set aside.
Add 1 Cup of heavy cream and bring all contents to boil, add the linguine and cook until tender. Add a couple of ounces of Sun Dried Tomatoes, a dollop of Lemon Juice, a 1/4 cup fresh chopped basil, a 1/2 Cup of finely grated Parmesan Cheese and 3 Tbls. Unsalted Butter. Simmer while continuously stirring.
Remove and serve with slices of chicken in large bowls. Makes 4 really nice sized servings!
Friday, November 4, 2011
Emile Henry Pizza Stone Giveaway!
Enter my contest to win a Emile Henry Flame Ceramic Pizza Stone!
In celebration of our 400,000th hit Emile Henry has donated a Pizza Stone as a prize. To win you must complete at least two of the following things. Of course, the more you do the more changes you have to win.
1. JOIN or Subscribe/Follow this blog = 1 entry (recommend JOIN because my RSS feed is broken currently)
3. Go to the Emile Henry Facebook page and ‘Like’ then comment in the post about this contest = 1 entry
4. Post a ‘LINK” on YOUR blog site back to THIS BLOG and send an email with the link = 1 entry
5. Bonus entries…email me the closest number of blog posts that contain a reference to Emile Henry = 5 entries
The Pizza Stone is made of all natural materials and is manufactured using Emile Henry's proprietary Flame® technology. The Pizza Stone can withstand high oven temperatures. The glaze is micro-crazed contributing to crispy well-baked crusts, just like a pizza oven. The Pizza Stone is not recommended for use on the stovetop. You can cut directly on the glazed pizza stone without damaging or scratching the surface. The Pizza Stone is easy to clean with soap and water and is dishwasher safe. Designed for use: In ovens - conventional and convection; and can also be used under the broiler.
The Pizza Stone can be used on grills also; gas, charcoal, lump and natural wood. The Pizza Stone turns a grill into an outdoor pizza oven. Read the raving review from Good Housekeeping on the pizza stone.
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