Corn On the Cob (actually Corn OFF the Cob)

Nothing beats Sweet Corn season in the Midwest…and nothing is more aggravating than corn remnants stuck in your teeth…arrrgh.  So many years ago I started stripping the cobs while hot onto my plate.  Over time the family decided that this was what they wanted so essentially we don’t serve corn on the cob very often…we serve corn OFF the cob.  Mix in a substantial slathering of butter and your choice of either a Vegetable blend like a Paul Prudhommes Vegetable Magic OR just some plain ol’ Garlic Salt and your ready to serve.  Also, we refuse to boil our corn in a pot so all our fresh sweet corn is cooked on the grill, sometimes in foil, sometimes in the cob and sometimes naked on the grid.  Regardless, there is nothing better than Sweet Corn with some beef on a hot summer weekend night!  Keep On Eggin’!

Tomato Bacon Beans

A nice variation on a veggie side dish, Tomatoes, Green Beans and Onions...lightly spiced and prepared on the grill. 

Ingredients
12 Oz. fresh snipped green beans
2 cups Water
1 14.5 Oz. Can Stewed Tomatoes
½ Cup Sweet Onion, diced
1-2 Tbls. Bacon pieces
1 Tbls. Herb Garlic Butter (or substitute unsalted butter and a dash of garlic powder)
1/8 Tsp. Garlic Pepper

Preparation
1. Snap beans and rinse clean in a colander
2. Place in medium saucepan in water and bring to boil on high heat stirring often until beans begin to soften
3. Drain, and stir in remaining ingredients.
4. Reduce heat or raise grid, cover and cook for 8-10 minutes, stirring regularly until you reach crisp tender or your desired tenderness. Remove and serve; yields 4 servings.

Tarte Tatin (Apple)

An upside-down apple tart in which the apples are caramelized in butter and Casper sugar (ultra fine granulated sugar) before the tart (crust) is baked. Tradition says that this desert was created by accident at the Hotel Tatin in Lamotte-Beuvron, France in 1898. While there are conflicting stories about the origin the predominant one is that Stéphanie Tatin (one of two sisters) started to make a apple pie but left the apples cooking in butter and sugar for too long and they started to burn. In an attempt to rescue the pie she put pastry on top of the pan of apples and finished the cook by placing the pan in the oven. She served her guests the unusual dish hot from the oven and a classic was born. The Tarte became a signature dish at the Hotel Tatin and the recipe spread through the region.

 

Ingredients - Tarte Tatin should be made with firm dessert apples: many cooking apples will cook down into a purée. This recipe calls for apples known to be excellent baking apples like Golden Delicious which are not typically used for American-style apple pie (Fuji and Red Delicious are also acceptable substitutes).

 

1/4 cup + 2 Tbls (half a stick) of unsalted butter

3/4 cup + 2 Tbls Casper sugar

8 Red Delicious or Golden Delicious Apples, peeled, cored and quartered (approx. sixes)

1 sheet frozen puff pastry or Pie Crust

Preparation Phase I – Preheat Big Green Egg with Grid in place. When up to temperature place tatin pan on grid and dump in the Casper sugar; Create a Carmel and remove from heat.

Phase II – Remove Grid and replace with Plate Setter and Pizza Stone and close lid, stabilize temperature to 350 degrees. Add ¼ cup of butter and place apples (fit tightly), roll out pastry and tuck into edges of pan, place on pizza stone and close lid. Bake for 30-40 minutes or until apples are tender and pastry is done.  Remove from heat and let set for 10 minutes. Invert onto the companion serving plate by grasping the pan handles with hot pads, and turn them over together. Gently lift the pan from the plate as the apples drop down over the puffed pastry. Serve warm; maybe with ice cream.

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Salmon and Crab Patties - Part II Saturday Night's Dinner

Patties are NOT required by this recipe in fact you can choose if you want to make patties or croquettes. Merely make your choice to ball and bake or patty and grill this versatile recipe because the preparation and ingredients are essentially the same. Clearly a lot of options exist; you can punt the Crab or the Salmon, replace both with Tuna. Mix it up to your liking or whatever is fresh in the fridge.

Ingredients
8-12 Oz. Fresh Salmon, flaked and 4-8 Oz. Flaked Crab (imitation)
Note: (total fish content should be approximately 1 pound)
2 Tbls. Lemon Juice
2 Tbls. Yellow Beer Mustard
2 Tbls. Worcestershire Sauce
Tabasco (red or green) to taste
4 Tbls. Butter (melted)
2 Eggs (Free Range)
1 Pkg.  + 10 Saltines (fewer crackers increases moisture)
1 Medium Vidalia Onion, chopped fine
DASH of Paul Prudhommes Magic Seasoning Seafood Magic

Preparation
1. Fire up the BGE to 350-400 degrees then choose; Raised Grid (2”) and a griddle for grilling or, Indirect heat (via plate setter) and baking dish or griddle elevated for baking.
2. While BGE heats up - Chop the onions, Melt butter, Flake the salmon into small bits (ditto on the crab)
3. Mix all ingredients - Mash into Patties (1/2” by 3” approximately) or, Roll into Croquettes (about 1.5” round)
4. Grill for 6-8 minutes (turning once) until crusted or bake for about 20 minutes.
5. Remove from heat and serve with salad.

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.

Mozzarella Stuffed Chicken Breasts

This recipe for two is easily modified for multiples by adding extra chicken breasts. This is a quick cook on high heat with minimal basting and turning.

Ingredients - Recommended
2 large Boneless Chicken Breasts
6 medium Garlic Cloves
½ stick Butter –Unsalted
½ ball Mozzarella (fresh)
EVOO (Extra Virgin Olive Oil)
Mrs. Dash – Chicken Seasoning

Preparation Directions1. Slice Chicken Breasts lengthwise (split not separated).
2. Mince Garlic

3. Slice Mozzarella (amount to taste) thin 4. Stuff Mozzarella into Breasts and fold over
5. Coat Breasts in EVOO
6. Sprinkle on Mrs. Dash Chicken Seasoning (to taste)
7. Generously sprinkle on minced garlic and press down and then repeat on the opposite side.

Basting Sauce
Melt butter and add 3 minced garlic cloves and stir, set aside

Cooking Directions
1. Preheat BGE to 500 degrees (open flame)

2. Place chicken on Open Flame for 3-4 minutes (open lid) and turn
3. Baste with butter and garlic sauce and cook for 3-4 minutes and turn
4. Baste again with butter and garlic sauce and cook till done without turning
5. Remove and serve immediately.

Recommended Side Dishes, Garnishes and DesertsGrilled Antipasto salad (see recipe on this blog), Green Onions and Jalapenos, Baguette and Butter

WOK GRILLED SHRIMP

Quick and tasty recipe for Big Green Egg Grilled (or WOK actually) Shrimp….serve with those juicy steaks you have resting to the side waiting for their final cooking cycle; Serves 2 as a light appetizer.

Ingredients
½ lb Medium - White Shrimp peeled and de-veined (approximately 10 pieces)
1 Tbs Bad Byron’s Butt Rub
½ cup All Purpose Flour
½ cup Corn Oil
3 cloves Diced Garlic
Sea Salt (to taste)
3 Tbs Green Onion
1 Tbs Butter
1 Tbs Citrus Flavored Vodka
1 tsp Chopped Parsley (for garnishing at serving time)

Preparation Directions
1. Rinse Shrimp well under cold water
2. Place flour on a large plate
3. Mix in Butt Rub and salt
4. Coat each shrimp well with the flower and shake to remove excess

Cooking Directions
Heat up the BGE to 375 degrees (at the grate); Place WOK or Grill Pan on BGE and pour in oil. Add the shrimp and fry, turning once.

Remove from heat and pour off excess oil (note shrimp should be slightly undercooked at this point); Add on Tbs of oil back to the pan and add the garlic, rub and salt and cook until the garlic is a very light golden color.
Add the shrimp and the green onions, butter and vodka, mix well until the butter is all melted and remove from the heat