Paella - Chicken and Sausage

For this recipe I used a small vintage Dansk paella pan for preparation of the down-sized original recipe. This version serves about 3 hungry soles.  Paella is a yummy Spanish dish with its classic saffron-yellow rice, brightly colored veggies and combination of seafood and meats.  Originally posted in 2010 this remains a favorite that we do not make often enough.


INGREDIENTS

• ½ -3/4 Lb. Boneless, Skinless Chicken Thighs (substitute Breasts with Rib Meat and Organic if available) chopped into bite size pieces
• ½ Tsp. Turmeric
• ½ Tsp. - Pimentón (Spanish Paprika - sometimes smoked)
• Dash (1/16th Tsp.) Oregano
• EVOO (Extra Virgin Olive Oil)
• ½ Lb. Mild Italian Sausage (ground)
• 1 Medium Vidalia onion, chopped
• 1 Red Bell Pepper, chopped
• 1 Orange Bell Pepper, chopped
• 10 oz Rice - Yellow Saffron pre-spiced Medium Rick
• 3/4 Cup Diced Plum or Amoroso Tomato
• ½ Tsp. Red Pepper Flakes
• Garlic to taste 2-3 large Garlic Cloves (Sub: Garlic Onion in season)
• 3 Cups – Organic, Chicken Broth, low sodium
• 1 Cup – Frozen Broccoli, thawed
• ½ Cup – Frozen Peas, thawed 
• NOTE:  You could add Chicken broth and Shrimp to this recipe as other options to mix up the flavors.

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 and set aside.
4. Sauté the onions and garlic, asparagus and peppers and when just about tender, add the tomatoes, sauté for 3-4 more minute then remove 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 sausage, chicken and sauteed veggies and peas and stir well and close the lid again for 8-10 minutes of simmering. ; Remove from heat and serve from Paella pan.

St. Patrick's Corned Beef

So I'm a little bit late on the post...this was AMAZBALLS!  

Ingredients and Directions

• 5.5 Lb. Corned Beef Brisket (Missouri Legacy Beef)
• 1 Large Yellow Onion, Chop Coarsly
• 1 Bottle Lite Beer
• Add water (do not cover meat) Approx 1-2 Cups in a 6 quart 'Crock Pot'
• Cook on low for 8.5 hours

Baking Bread on the Big Green Egg (and Ribeyes)

Steaks and Bread with a Beer...do we REALLY need anything else?  Tonight it was finally nice enough to blow the dust off the Egg and do a couple of cooks.  First up, a Italian Herb Fleischmann's mix prepared in my Emile Henry Bread Cloche...I FORGOT to put in my platesetter so the bottom was overcooked but the bread was amazing regardless.  

  

Followed that with two Bone In, but Bone Removed Rib Eyes (Sustainably raised by Missouri Legacy Beef).  Finished it was some creamy rice and the EVER present Green Onions and a beer.  Nothing left but dirty dishes...lol.

Shown here after one side seared...a little Dizzy Pig Steak Seasoning...no magic recipes tonight.  Here's my Rig...dirt and all for those of you that have never laid eyes on my baby... LOL.

 

 KEEP ON EGGIN'

Personal Chef Catering Services (Chicago Area)

Good evening Eggheads...I spent the day car shopping and praying for a weekend when I can start grilling out again and posting recipes and those cooks here again.   Tonight however I thought that I should at least post something of interest to keep the regular visitors to my blogs attention.  

So as I was looking through my recipes and pictures, it dawned on me that one of my great friends recently started a business (just days ago) and decided, heck, why not give him a shout out.  

Announcing CJ's Personal Chef services (Blog-site) based in Oswego, Illinois (a suburb of Chicago) owned and operated by self proclaimed hobby chef Charles Jamieson (Chuck to most of us that know him).   

While Charles describes himself as a "Hobby Chef" but I think you would find that this is much more than a hobby and his skills in line with that good ol' down-home cookin'.  He describes his cooking style as “casual family dining” and “versatile”, which in Chuck-Speak means there will be plenty of down-to-earth, popular entrees for you to choose from and will feature the traditional beef, chicken, pork and fish selections as well as entrees for more specialized preferences such as vegetarian, gluten-free, vegan and low carb offerings.

Additionally, a great selection of soup, salad and sandwiches is available to choose from if that is what you’re looking for.  Menu entrees consist of a blend of my own creations and popular recipes I have encountered and researched.  You choose it and I’ll cook it! You can follow his blog (above) or see most of his cooks and recipes on by CLICKING HERE to see CJ's Personal Chef Facebook Page

If you live in the Oswego area and have an event coming up or you just don't feel like cooking dinner give Chuck a call. His contact information is on his blog and FB Page.

CoMo Cookbook features Spicy Salmon from Geisha Sushi Bar

VOX Publications in Columbia has an amazing virtual cookbook that features local cuisine.  Recently my favorite restaurant and chef in North America, Kwang Yuk So (Corey) of Geisha Sushi Bar was featured.  Those of you that know me well understand how cool this is, we eat there so often that my name is on one of their menu items...it is CULT level food for our family.

So congrats to feature writer Cathrine Rowles on her Feb 13th article on Corey and here is the featured recipe...Spicy Salmon.  For the feature article and interview please click here to go to The CoMo Cookbook: Geisha Sushi Bar then LIKE "VOX" on Facebook for your local CoMo food fans.

 Corey's Spicy Salmon

Ingredients

• 24 oz. Salmon
• 10 oz. Sriracha Sauce
• 8 oz. sesame oil
• 1 jalapeno
• 1/2 (One half) White Onion
• 5 oz. sesame seeds

Directions:

• Cut 24 ounces of salmon into small pieces and place in a bowl
• Mix the salmon with ten ounces of Sriracha sauce and eight ounces of sesame oil
• Chop the green onions into small pieces
• Add a handful of green onions to the mixture
• Add five ounces of sesame seeds to the bowl and mix well
• Chop the jalapeno into small pieces and add it to the mixture
• Cut one half of a white onion into small pieces and then add it to the mixture
• Mix everything together well and serve!

 Kwang Yuk So (a.k.a. Corey) from Geisha Sushi Bar

Note: All information paraphrased from the CoMo Cookbook.  "The CoMo Cookbook is a virtual cookbook, chock full of recipes from all your favorite Columbia restaurants. Each week, we will feature a new recipe from a different bartender, chef or baker. It’s time to say goodbye to that boring cookbook filled with the same generic recipes."

TheThe CoMo Cookbook is a virtual cookbook, chock full of recipes from all your favorite Columbia restaurants. Each week, we will feature a new recipe from a different bartender, chef or baker. It’s time to say goodbye to that boring cookbook filled with the same generic recipes.
For this week’s edition, Kwang Suk Yoo from Geisha Sushi Bar shares the restaurant’s spicy salmon recipe. Described as spicy with a bit of a kick, this dish is healthy and jam-packed with protein. So forget about feeling guilty as you indulge in this fiery fish. The salmon can be used in a roll (Geisha uses it on top of their house roll) or it can be served as raw fish with rice, pan fried and served with vegetables and rice or in a salad mix. Sounds like you really can’t go wrong.
- See more at: http://www.voxmagazine.com/blog/2014/02/the-como-cookbook-geisha-sushi-bar/#sthash.DhlVTTyC.dpuf

CJ's Ribeye Marinade

Guest post - Charles (Chuck) Jamieson is a great friend from High School that I only get to see about once every ten years.  He  is an aspiring chef and grilling aficionado that has started a new blog CJ's Kitchen. 

Chuck tried out a new marinade recipe that I am featuring here while my grill remains buried in the snow...follow Chuck, I think you will find him entertaining and posting some great stuff soon.  This post is his latest marinade concoction that looks like it would be full of flavor with a nice mixture of complimentary flavors.

Ingredients

• 1/2 Cup EVOO
• 1/4 Cup Worcestershire Sauce
• 3 Tbls. Soy Sauce (substitute lite)
• 3 Tbls. Oyster Sauce
• 3 Tbsl. Fresh Minced Garlic
• 1 Tbls. Fresh ground Black Pepper
• 1 Pinch - Coarse Sea Salt
• 1 Medium White Onion, diced fine
• 1 Strips of Crispy Bacon, crumbled
• 1 Tsp. Dried Basil (fresh if it's summer)
• 3 Tbls. Heinz 57 Sauce

Directions

1. Combine all ingredients into a blender or food processor and blend thoroughly for 2 minutes. 
2. (Optional) Poke holes in meat (fine for broiling, not recommended for grilling)
3. Place RibEyes (or your favorite steak, pork or chicken) in a shallow container.
4. Drizzle marinade over meat, turn and repeat, cover, seal and refrigerate for 24 hours. 
5. When ready to cook remove from container and discard remaining marinade.
6. Grill or broil to your favorite temperature, remove and let rest for 5 minutes then serve.

Chicken Meatball Gnoochi

 

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

Chicken Puttanesca with Orzo

Spaghetti Puttanesca is a tangy, salty Italian pasta dish that dates back to the mid-20th century.  Our Chicken Puttanesca with Orzo builds a chicken dish around this tangy, salty 'sauce.'  This dish can be fixed indoors or out and is amazing. 

INGREDIENTS

• 2 Large Chicken Breasts (butterflied into 4 cutlets)
• 8 Oz. Orzo (half box)
• ¼ Cup EVOO
• 1/3 Cup chopped fresh parsley
• Fresh ground peppercorns (original recipe calls for coarse salt, we left it out and were very glad we did)
• 3 Large Garlic Cloves (fresh and minced)
• 3 Tbls. Capers
• 1 Tbls. Brine
• 1 - 28 Oz. Can – Diced Tomatoes
• ½ Cup Fresh Kalamata olives, chopped.

DIRECTIONS

1. Cook orzo according to package instructions; drain and transfer to a bowl. Add 2 tablespoons oil and the fresh parsley. Season with salt and pepper.
2. In a medium bowl, whisk garlic, 1-Tbls. EVOO, the brine, and ½ Tsp. fresh ground pepper; toss with the chicken.In a large nonstick skillet heat remaining tablespoon oil over medium-high until cooked through, flipping halfway then transfer to a plate.
3. Add tomatoes and their liquid, olives, and capers to skillet; boil until thickened, 4 minutes.
4. Stir in any juices from chicken and pepper and serve chicken with orzo and sauce.

     Adapted from Everyday Food

Beef Stroganoff Stir Fry

I'mmmmm baaaaaack!  At least for a day... 

Took advantage of the 50 degree day to take down the outdoor Christmas decorations, go to the gun range and make this FANTASTIC Wok Stir Fry dish on the Rosle Kettle Grill using my Emile Henry Flame-ware WOK.   Paraphrased from Everyday Food insert from Jen's Martha Stewart magazine. 

INGREDIENTS

• 1.25/1.5 Lbs. Free Range Flat Iron Steak (We used Missouri Legacy Beef) cut into 1" pieces about 1/4" thick 
• Liberal sprinkling of Paprika
• Himalayan Pink Salt (1-2 Tsp. to taste)
• Ground Pepper - 1 Tsp.
• 1 Medium Red Onion, shaved thin
• 6 Oz. Baby Bella Mushrooms, lightly chopped
• 3 Tsps. Fresh Parsley, finely diced
• 1 Bag - No Yolk Egg Noodles, cooked and drained per package instructions
• Sour Cream (for a condiment if you desire)

DIRECTIONS

1. Toss the flat iron steak with the salt, pepper and paprika
2. Fire up the grill on high and place the Wok on the grid and drizzle EVOO and let heat up
3. Dump in the steak and let brown, then remove (see picture for rack)
4. Add a touch of EVOO to the meat juice and add the mushrooms and onions and cook until mushrooms are translucent.
5. Add back the steak and stir until heated through.
6. Remove and serve over noodles

Chicken and Dumplings on the Big Green Egg

It's 18 degrees outside, warming up since yesterday's 8 degrees, thought some comfort food was in order...dumplings (with Bacon).  This recipe can be prepared using a combination of a wok, skillet and 7qt Cast Iron Dutch oven or if you like to keep things simple make this a one dish meal and prepare the entire thing in something like the 7qt. Emile Henry Dutch Oven

 

 

Ingredients

• 4-6 slices bacon
• 5 Medium white Potatoes, peeled and diced
• 1 Medium Sweet Onion, diced
• 4 Skinless, boneless chicken breasts (organic) – diced and seasoned with poultry seasoning.
• 3 Cups – Low Sodium Chicken Broth
• 1 Tsp. Paul Prudhomme’s Magic Poultry Seasoning (to taste)
•      Coarse Sea Salt and Fresh ground Black Peppercorns (to taste)
• 1 14-15 Oz. Can, Whole kernel corn, drained
• 3 Cups, Low Fat Half-and-Half
• 1 ½ Cups Bisquick 
• 1 Cup Organic 2% Milk

 

 

Directions

1. Place bacon in an extra large Cast Iron (CI) Skillet or 6 Qt. Dutch oven and cook until done (or microwave in advance and save grease).  Crumble Bacon and set aside.
2. Keep or put the bacon grease in the skillet and bring up to temperature.
3. Add the diced potatoes, onion and chicken to the bacon grease and simmer for 15-20 minutes, stirring frequently (it will cook slower in a Dutch oven due to smaller pan area). Note: If using a Dutch oven add a little EVOO to keep the chicken from sticking to the pan during simmering.   
4. Add the chicken broth, corn, more PP’s poultry seasoning, sea salt and fresh pepper.
5. Pour in half-and-half and bring to a boil; add crumbled bacon.
6. Biscuits: In a medium bowl, combine the Bisquick with milk and mix well (dough should be thick enough to ‘drop’).
7. Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10-12 minutes uncovered.  Cover the pan and simmer another10 minutes. Be careful NOT to stir while simmering, or dumplings will fall apart. 

 

 

 

Simple Salmon

FINALLY a free Sunday evening and a long overdue return to my favorite, something simple and fast on the Egg; Simple Salmon.  Tonight's dinner was an experiment with 'frozen packaged'  salmon and prepared with nothing but with Paul Prudhomme's Salmon Seasoning. No lemon juice, no butter, just PP's seasoning.
 

Shown here about 5 minutes from plating, I have to admit, it was very good.  While there is nothing like a fresh cut, for the price we paid, it was very good we would do it again.

Ingredients and Directions

• 2 Salmon slabs, thawed and skin removed.
• Fire Up the Egg to 350 and stabilize
• Sprinkle Seasoning generously on Salmon

• Spray Emile Henry Griddle with Canola oil
• Place Salmon on Griddle and place in egg, shut lid.
• Allow to cook for 6-8 minutes and flip once
• Close lid for 5 minutes and check for flakiness.
• Remove, plate and serve. 

The Salmon was served with Field Peas with and home canned Relish, Baked Potatoes and of course, Organic Green Onions on the side.  Items used during this cook included, of course, the Big Green Egg, the Emile Henry Grilling cookware and the stainless steel  Rösle Fish Turner, a WONDERFUL device for flipping a full fillet.

Thanksgiving Cranberry Sauce (a 50 year tradition)

Thanksgiving this year was just the two of us empty nesters...Dzer's in Basic Training and Maggie started her new career in Florida a month ago.  We DID however go ahead and make a small Turkey, Dressing, Mashed Potatoes, Broccoli and Cheese, Yeast Rolls...and the ever present Green Onions. 

MY contribution for the day was completing the Christmas lights outdoors while Jen cooked and then I prepared the kudegra, Jellied Cranberry Sauce.

 

Yes I said Jellied; a FAMILY TRADITION going back as far as I can remember, Jellied Cranberry Sauce. I am the only one in the family that will eat it as well, LOL.  Here are the steps (PS this is NOT in my current edition of my Recipe Book so pay close attention).  

Don't laugh.  All chefs, famous and infamous have their secrets.  Mine is getting the sauce out of the can in ONE PIECE and the following it up with uniformly cut 1/2" slices, ready to serve.  Room temperature of course.
 

Hey, don't laugh I have seen this done on TV by two famous chefs that do it for the same reason I do, Momma did it and they were keeping the tradition alive.

 

 

Happy Turkey Day to all!

Next Year I'll have both arms available to fire up the Big Green Egg and cook some bird again, I promise!

If Broccoli were only made of meat

 Thanksgiving is the time of year for giving thanks but it doesn't make vegetables taste better...just sayin'

 

Everyone have a FANTASTIC THANKSGIVING!

See you again soon, weather permitting.

Turkey on the Big Green Egg (and Butterball Turkey Tips)

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

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

Beef Stew - Using a Tagine

 

Tagine Style Beef Stew - Beef and veggies cooked up in a Tagine for a flavorful one dish dinner. Ready from start to finish in 90 minutes (fire up the grill; prepare ingredients and 60 minute cook).

Ingredients5 Carrots - Medium carrots, peeled and sliced ¾ Lb. Top Sirloin cut into larger but bite size pieces
2-3 Medium potatoes peeled and chopped
4-5 oz. Cocktail Onions
5 Stalks of Celery, sliced into bite size pieces
4 Roma Tomatoes cut into 3/8” slices
2 Medium Turnips, cut into bite size pieces
5 oz. Tomato Sauce
15 oz. Beef Broth (low salt variety)2 Tbsp. Ground garlic and parsley
2 Tbsp. Fresh ground parsley
EVOO (Extra Virgin Olive Oil)

Preparation and Cooking1. Pour 5 tbsp of EVOO on the bottom of the tagine and begin layering ingredients evenly, starting with carrots then going in the order they appear above (keeps meat from sticking).
2. Sprinkle all of the spices evenly over the top the vegetables (between layers is best)

3. Close your Tagine and the EGG. Cooking time will be about 90 minutes. Check the Tagine about 45 minutes in to assure that you still have liquid (actually it should be boiling around the hour mark). Remove after 60 minutes and let the tagine rest for 10 minutes and then serve.

Brussels Sprouts with Pimentos and Olives

This low calorie side dish recipe can be made in a crock pot or faster in a dutch oven on the grill.  Picked it off the Internet somewhere on Face Book and modified it oh so very slightly.  I believe it was from Fix It and Forget It...

 

 

Ingredients:

• 1.5 - 2 lbs. Brussels sprouts
• ¼ Tsp. Oregano (fresh if you have it)
• ½ Tsp. Basil (fresh if you have it)
• 2 Oz. Jar of pimentos, drained
• ¼ cup sliced black olives, drained
• 1 Tbsp. EVOO
• ½ Cup water (crock pot)
• 1 1/2 Cup Water (Grill)

 Directions:

• Crock Pot - Cook on low until sprouts are tender.
• Grill - Boil Water, Add Sprouts and reduce heat to simmer, add remaining ingredients and remove when tender.

Stock vs. Broth - When do I know which one to use?

Weekend Fun Fact.  It's a Football weekend so preparation began last night and the chances of me 'Eggin' are slim this weekend.  I thought I would pull out of the archives (my never to be published cookbook) a fun fact for my followers.   Have a great weekend. 
                                                                    

Typically 'stock' contains bones and some trim. Broth, on the other hand, is usually made with pieces of actual meat, and seasonings so it tends to be richer (Obviously in the case of vegetable broth, meat is not required).

The terms stock and broth have become interchangeable over the years because they are very similar: water simmered with meat and/or bones, and usually some vegetables and aromatic herbs, then strained.

BOTH can be used as a base for soup, stews, sauces and even gravy but there is one distinguishing characteristics between the two; broth is actually a 'finished product' and can be served on it's own.

So, what is the practical definition of how to use both? The simple answer is that if your recipe calls for broth or stock you can use either.

You can also find canned or boxed broth at the grocery like the ORGANIC example pictured here!

Betty Crocker Pizza Dough is the BEST!

I've been following food blogs for 5-6 years now and I watch people spend hours on dough preparation; I take five minutes.  I tried it all, the Kitchenaide dough hooks variety, fresh dough from the store, or a local pizza parlor, Boboli, even Pillsbury roll out dough (my second favorite).  Sorry, for my taste, indoor oven or on the Grill, Betty Crocker mix suits our tastes just fine and tonight was one of those prep it, cook it, clean it and get off my feet nights.  No awards are going to be won with this pizza tonight...it IS all gone however.

SAUSAGE WITH BELL PEPPERS AND A SPRINKLING OF PEPPERONI

PEPPERONI AND A SPRINKLING OF SAUSAGE

Served up on our Emile Henry Flame Cookware stones...we were in mass production tonight so I used them as cutting boards instead of cooking on them.  It's as much about the ingredients as anything. And tonight we even went less than full organic, lol. 

Used precooked sausage and pepperoni and about 1 Cup of grated fresh Parmesan, A half cup of shredded Mozzarella, and 2 cups of a Mozzarella/Provolone combo. 

MY FAVORITE...CANNOT BE CONVINCED OTHERWISE...

Add Uncle Jon's Summer Kitchen Pizza Sauce and Aunt Sue's Pickled Banana peppers and some EVOO on the dough and you are READY TO BAKE.  On the Egg, it would be 500+ for ten minutes, in the oven it is 450 for about 15-16 minutes.

And for my Muncie Friends...I cut it in squares but this AIN'T no Pizza King Royal Feast...no way; even with the Red Peppers sprinkled on thick.

Split Breasts on the Egg

 

MANY weeks without any serious grilling out....tonight we did some GIANT Split Breasts with Rib Meat on the EGG.  Marinated with Lawry's Herb and Garlic with Lemon Juice.  It was the first time we tried this and it was EXCELLENT.

 

 

The rest of the dinner was local potatoes in butter, Giant Heirloom tomatoes, Green Onions and a quick grilling of some fresh pineapple and steamed Broccoli with Paul Prudhomme's Vegetable Magic.  It's nice to be back.