Roasted Cabbage (on the Grill)

Crazy delicious side dish/salad that is easy to prepare, inexpensive, requires very few ingredients and about 5 minutes to prepare and it is also healthy. 

Served here with Indigo Potatoes and Tri-Tip Bearnaise Vinaigrette (see post on this blog)

 

Ingredients

• 1 Large (firm) Head of Cabbage
• 6 Tbls. EVOO
• 6 Tbls. Fresh Bacon Bits
• 4 Tbls. Lemon Juice
• 3 Tbls. Worcestershire
• Pinch of Himalayan Pink Salt
• Pinch fresh ground 4-color Peppercorns

Directions

1. Cabbage Quartered (actually cut into 5 or 6 wedges) and placed on foil
2. Whisk ingredients (minus salt and pepper) together in a mixing bowl and drizzle over the cabbage quarters
3. Sprinkle salt and peppercorns over the top then wrap and refrigerate until ready to grill (2-4 hours maximum, do not refrigerate overnight) 
4. Fire up the grill and settle in around 400-425 degrees Grill (lid down) at 425 degrees for 20-30 minutes)

Other Options - Top with sliced chicken breasts or serve with tri-tip, tenderloin tips...

 

Citrus Ginger Tuna Steak

Tuna steak on the Big Green Egg immersed in a Citrus-Ginger marinade for 4 hours prior to cooking sets you up for a change of pace in cooking tuna steaks. Unlike your basic rubs and sprinkled seasoning mixes this marinade locks itself into the tuna and when cooked adds a special flavor to every bite. Serves 2 but is easily scalable.

Marinade
½ Cup Extra Virgin Olive Oil (EVOO)
¼ Cup White Wine Vinegar
2 Tbls. Low Sodium Soy Sauce
1 Tbls. Lemon Juice
1 Tbls. Lime Juice
3 Large fresh Garlic Cloves, minced
1 Tbls. Fresh Ginger Root, grated/minced
2 each 7-8 oz.Tuna steaks

Preparation and cooking
1. In a small mixing bowl combine ingredients, whisk and pour over tuna steaks in a 1 gallon zip lock bag. Rotate bag to coat and set bag in bowl to keep tuna soaking well. Refrigerate for 4 hours.
2. Fire up Egg to high heat with grid (pre –oil the grid) raised 6” above fire bowl (fire ring and 2” adapter ring or other device)
3. Remove tuna from bag and discard marinade.
4. Grill tuna, uncovered rotating once until fish flakes easily with a fork (5-10 minutes depending on how ‘done’ you prefer your tuna. Serves 2.

Seen here served with Tomato Bacon Beans...

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.