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.

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'

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.

Keep On Eggin' Cookbook COMING SOON!

Working out the details to allow for downloading my 320 page 2013 Keep On Eggin Big Green Egg and Rosle Kettle Grill recipe and cookbook...stay tuned.

 

I have been working on this document for over 3 years.  It contains tons of recipies, tips and fun facts about grilling.  The recipes  have ALL been prepared by myself at least one time on the Big Green Egg or Rosle Kettle Grill.  Most everything in the book is adaptable and scaleable.  The format will be a download of a large PDF file completed through a PayPal donation, from which you will get a link and own your own copy to view, print and enjoy. 

500,000 Visitors

Hard to believe but sometime in the next couple of hours my blog will have it's 500,000th visitor...if it happens to be YOU, take a screen shot and send it to me and I'll give you a copy of my draft cookbook. 

Who will be # 500,000? 

 

Will we ever know?????

 

You can follow my blog posts on Facebook as well...Keep On Eggin'

ENTRIES ARE CLOSED Grilling Kabob Giveaway

Thanks to Emile Henry and Missouri Legacy Beef I am able to offer you the opportunity to win a fabulous set of gifts in my Grilling Kabobs Contest.  Pictured here are the prizes being donated for this contest.

1. One Grill Barbecue from Emile Henry and
2. Four (4) pounds of Free Range “Kabob Cut” beef from Missouri Legacy Beef
3. In addition the winner will receive a DVD copy of the latest revision of my 320 page Keep On Eggin’ my cookbook dedicated to recipes prepared on the Big Green Egg. 
4. All entries will receive 
1. A complimentary code/coupon for free shipping on your first order from Missouri Legacy Beef.   
2. A promotion code from Emile Henry good for 25% off our first retail online order, excluding sale merchandise. 

Your task is to describe in one or two paragraphs WHY you should win the Kabob Giveaway...pure and simple.  Anonymous comments will be deleted without being read. 

So while we are still not requiring the traditional ‘sign up for my blog or FB page’ game you will have to at least write a comment below or on  my KeepOnEggin Facebook page to be entered into the giveaway.    Thanks for stopping by!!! 
Contest Rules:
1.    Contest open to all residents of the Continental United States.  
2.    Entries will be accepted from the date of this posting until July 15^th at 6 PM CST.
3.    All entries must be comments on this post or on my Facebook page where this contest link originates.  No anonymous comments will be opened unfortunately.   
4. All entries will be judged by our family on creativity and all decisions will be final.
5. The winner will receive prizes shipped directly from those donating the prizes; no PO boxes allowed. . 
6. The Blog owner reserves the right to publish the winning comment, name or nickname of the contest winner on this blog-site.  
7. Winner will be notified by email and the winner will be notified and announced no later than July 31, 2012. 
8.   Disclaimer(s): This is a hobby and a contest ran for fun only.  However the Blog author does reserve the the right to block or reject any and all comment for any reason.  Blog author receives NO compensation from Emile Henry or Missouri Legacy Beef nor are any current advertising revenues received.  Individuals interested in knowing who wins the contest must monitor this blog site. 

Emile Henry BBQ ceramic, for healthy summer cooking...

A new line in 2012 for a new trend: natural, refined cooking on the barbecue. Our new BBQ ceramic has been designed to grill your meat in a healthier way and for cooking more delicate ingredients such as fish, seafood or vegetables.

Extremely resistant to heat, our BBQ ceramic can reach 500°C/930°F. It heats as well as cast iron, but diffuses the heat more gently so the ingredients do not burn as quickly. Thanks to its solid surface, our BBQ products do not let the fat drip onto the hot embers, creating toxic fumes.  The result is slow, healthy cooking without any additional fat, which preserves the nutritional qualities and vitamins in the food.

Our new grill stone makes cooking on the barbecue easy and versatile. Our BBQ ceramic protects your meat and vegetables from the direct flame and you can cook your kebabs evenly and naturally placed in the provided slots. You can also use it for simply grilling your food: by diffusing the heat gently and evenly, the BBQ ceramic protects the nutritive qualities of your summer meals!   The items in our BBQ ceramic range can be used all year round, either in the oven or the microwave, and are easy to clean in the dishwasher.

Missouri Legacy Beef

My family and I produce the beef you will win in this contest.  It is as tasty and tender as traditional corn-fed beef with the health benefits of grass-fed beef. I select the best cattle and supplement with a high fiber ration, so the beef has the wonderful taste that I demand. Their diet increases the Omega-3 oils and CLA’s making the beef healthier. We are proud of our craft that was passed from generation to generation. By buying our beef, you are supporting a vanishing art and making a statement about how food should really be ~ healthy, sustainable, and full of taste.

Missouri Legacy Beef is free from Hormones, Antibiotics, Containment Farms, and Slaughter Mills  I select the cattle that have been bred to produce flavor and tenderness. And I use a high fiber supplement feed in addition to grass, this gives the taste of corn-fed. My cattle live on pastures and are never confined. They graze on grass and on a high fiber ration that gives them extra protein.

Being mostly grass fed, the cattle get lots of photo nutrients that you can’t get from corn alone. My beef tests high in Omega-3 and CLA, and nutrient content.  My cattle are not confined and never leave the farm until harvest, so they are kept disease-free and very healthy, the all-natural, old-fashioned way. My cattle don’t go to the slaughter mills but to a local butcher, where the beef is always kept separate and not exposed to mass contamination. The beef is processed and quick frozen on location providing you the safest beef possible.

Good Luck To All and KEEP ON EGGIN'

Grilled Pork Chops with Garlic-Basil Rub

I may never finish my cookbook if I keep finding these delicious recipies and wanting to add them to the content...Tonight I guess you can say we were “inspired” by a recipe we found in a magazine that you can find on the PorkBeInspired website.  Pork cooks so well on the Big Green Egg I don’t know why we don’t do this more often. This recipe was prepared in conjunction with our Mayo Potatoes pictured in the plating and the results were amazing!

Ingredients

€        4 – 1 ¼” Fresh Pork Chops (bone-in)
        Minced Garlic (fresh cloves 3-4)
        1 Cup Fresh Basil, minced
        2 Tbls. Lemon Juice
        2 Tbls. Extra Virgin Olive Oil
        1 Tsp. Coarse Sea Salt

Directions

1.    Prepare a wet rub with all of the ingredients above in a food processor or in our case a manual chopper…regardless the goal is a wet rub.
2.    Spread both sides of the pork chops, cover and chill for a minimum of 3 hours and as long as overnight if necessary.
3.    Fire up the BGE to full T-Rex with grid extended 2 inches.
4.    Sear and flip, sear and Flip. Close lid and simmer for 3-4 minutes, raise lid, check temp and flip one last time and close lid.  Remove as close to 145 as possible and let rest for 5 minutes or remove at 150 degrees and serve immediately

Mayo Potatoes



This recipe can be prepared in advance of grilling and chilled in the refrigerator as much as 24 hours in advance.  We chose to grill and toss them in a vegetable basket but these would be GREAT on skewers as well.  This recipe was prepared in conjunction with our Grilled Pork Chops with Basil and Garlic Rub.

Ingredients

       2 – 2 ½  Lb. Red Potatoes (organic) Medium to Small
       ¾ Cup EVOO Mayonnaise
       2 Tbls. Grey Poupon mustard
       ½ Tsp. Fresh ground Black Peppercorns
       2 Tbls. Fresh grated Parmesan Cheese

Directions

1.    Wash potatoes and prick with a fork then place in microwaveable casserole dish and add water then microwave until tender
2.    Quarter the potatoes after they cool and in a separate bowl mix the EVOO Mayo, the Poupon Mustard and the pepper.
3.    Add the potatoes and mix well.  Dump on the parmesan cheese and set aside for grilling or chill for later. 
4.    When ready to grill; preheat the BGE to 375-400 degrees; with grid; Dump potatoes into vegetable basket and toss continuously until heated throughout.  Remove and serve.

Apricot Blueberry Cobbler

Cobbler is probably not really summer fare but I couldn’t resist making it in 90 degree weather after seeing the original recipe in a magazine. 

I refer to this recipe as the ‘final death blow’ to my Cast Iron cooking.  With the limited exception of some camp outings, my CI is totally retired.  This cobbler was originally designed for a CI skillet but I changed up the ingredients for a quick and delicious variation and substituted my Emile HenryPie Dish and cooked in indirect on my Big Green Egg.   

Ingredients – The ingredients listed below will fill up your EH pie pan.  You can however determine the size of the cobbler batch you want to create and mix and match ingredients as they are available (seasonally).  This variation used fresh blueberries and canned apricots as an example.

€        12-15 Apricots (substitute 3 (15 Oz.) cans, rinsed halves)
        2 Cups Blueberries
€        1 Tbls. Cornstarch
€        ½ Cup Sugar (granulated) plus 2 Tsp. for Topping
€        1 ½ Cups All Purpose Flour
€        1 Stick Unsalted Butter
€        ½ - ¾ Cup Heavy Crème (same some for brushing the topping)
€        2 Tsp. Baking Powder
€        Pinch Coarse Sea Salt

 

Directions

1.    Preheat BGE to 375 degrees with plate setter legs up with grid.  Use a drip pan to keep drippings off of plate setter.
2.    Clean and slice apricots (if using fresh) into wedges no larger than ½”.  If using canned, leave the halves and mush that accompanies but drain them in a strainer and rinse off any syrup well.
3.    Whisk cornstarch and ½ cup of sugar in a large mixing bowl then gently mix in the fruit.  Place in your EH pie dish and set aside.
4.    In a large mixing bowl (or a food processor if you prefer) mix 2 Tbls. Sugar, the flower, baking powder and a pinch of salt.  Cut the butter into small pieces and mix into the bowl until you only see small flecks of butter.  Add the heavy crème and stir until you have a dough like consistency.
5.    Spoon out 6-8 equal portions and smash them into cakes and cover the fruit in the pie pan.  Press them down slightly and brush them with a little heavy crème.  If you wish you can sprinkle a tiny bit of sugar on top of this mixture.
6.    Place in Egg and cook Lid Down until topping is golden brown.  Fresh fruit will take slightly longer.  You can also prepare this earlier in the day and refrigerate until cooking time if you wish.