Spinach Gnocchi and Sausage in Tomato Sauce

Ingredients

€        1 Lb. Spicy Stadium Sausage (pork)

€        1 Tbls. EVOO (extra-virgin olive oil)

€        2 Small Shallots, finely chopped

€        4 cloves Garlic, minced

€        1/4 Cup Dry white wine

€        1 Can (28 ounces) whole plum tomatoes with juice, crushed by hand

€        1 can (14 1/2 ounces) tomato sauce

€        1 Tsp. of Ground Basil

€        ½ Tsp. crushed Red Pepper flakes

€        Coarse salt and freshly ground pepper

€        Spinach Gnocchi

€        Thinly shaved parmesan cheese, for serving           

Directions

1. Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with black pepper. Remove from heat; cover to keep warm.
2. Bring large pot of salted water to a boil; add the gnocchi and when they rise to the top (after about 2 minutes), continue to cook until tender, one minute.  Drain in colander or transfer gnocchi with a slotted spoon to pan with sauce. Simmer for 10-15 minutes.  



Stuffed Bell Peppers Baked on the Grill

Macaroni and Cheese with Ham

Baked Macaroni and Cheese with Ham
(Revised 10/24/2010 to remove salt and pepper and adjust cooking time and ingredient adjustments)
Prep Time about 20 minutes, Cook Time: 40-50 minutes; recipe serves 6-8. The leftovers should make for some mean fried Mac and Cheese cakes!
INGREDIENTS
• 1 Lb. Elbow Macaroni
• 6 Tbsp. Salted Butter
• 5 Tbsp. Enriched Flour
• 1 Tbsp. Corn Starch
• 1 ½ Tbsp. powdered Mustard
• ¼+ Tsp. Cayenne
• 4 Cups 2% Organic Milk
• 1-12 Oz. Can Evaporated Milk
• 2 Cups Monterey Jack and Mild Cheddar, shredded
• 1 ½ Cups Sharp Cheddar Cheese, shredded
• ½ Cup Parmesan Cheese, shredded fine
• ½ + Cup Sweet Onion, finely diced
• ½ + Tsp. Paprika
• 1 ½ Tsp. Kosher Salt
• 12 – 16 oz. Baked ham, diced (not smoked)
TOPPING
• 1 cup Panko Bread Crumbs
• 1/4 of cheeses from recipe
DIRECTIONS
1. Fire up the BGE to full flame and grid on the fire ring then bring a large pot of salted water to a boil.
2. Add macaroni and cook to al dente.
3. While the Pasta is cooking melt 5 Tbsp. butter in separate pot on the grid.
4. Whisk in the flour, cayenne, paprika, salt,, paprika and powdered mustard, stir until slightly browned (keep it moving constantly); simmer for several minutes making sure it is free of lumps.
5. Stir in the milk, evaporated milk and onion. Simmer for ten minutes then stir in 3/4 of the cheese.

6. Fold the diced ham and macaroni into the mix and pour into a 2-quart casserole pan.

7. Top with remaining cheese and Panko bread crumbs.

8. Remove grid and place plate setter legs down (indirect set up). Adjust temperature to 350 degrees. Place a pizza stone on the plate setter and then place casserole pan on stone. Bake for 40 minutes then remove from BGE and rest for TEN (10) minutes before serving.

Ham and/or Pea Variation – Add ½ cup frozen peas; substitute deli sliced ham or eliminate the ham altogether.

Dessert was this great Candy Corn Jello recipe...

Penne Paella

A variation on my Penne with Sausage and Peas that included substituting Mild Italian Sausage (for Andouille) and 8 oz. of Tomato sauce for the chicken broth in the original recipe.  Probably more of a Marzette than a Paella actually.


Ingredients
• 8-10 Oz. Penne Pasta, uncooked
• EVOO
• ¾ Lb. Mild Italian Sausage
• 3 large Cloves of Fresh Garlic (minced)
• 1 Large Tomato, chopped
• ¼ Tsp. Salt
• 1 -2 Tsp. Paul Prudhomme’s Seasoning Magic Pork and Veil Magic
• 8 Oz. can Tomato Sauce
• 1 Cup, Frozen peas, thawed
• 1 Cup, Fresh Grated Parmesan cheese

Directions
1. Fire up BGE to full flame and heat a large pot (a CI double broiler or Emile Henry 4-5 qt. pot will work fine) of lightly salted water to boiling; Add pasta and cook until tender then drain and set aside.
2. Close off the bottom damper on the BGE to and place large paella pan on grid.
3. Drizzle EVOO in bottom of paella pan then add the garlic and sausage, sprinkle on the Pork Magic and cook until browned (turn/stir occasionally).
4. Add the tomatoes and salt and cook for 2-3 minutes.
5. Add the pasta and the peas and stir well.
6. When hot, add the cheese and toss until melted. (Option: Add Cheese as a garnish instead of melting with the pasta).
7. Remove from heat and serve right from the Paella pan.

Nothing like cooking the entire dinner on the egg once again, no heat in the kitchen.  Here are the 'RAWS' (most of them anyway).

PENNE WITH SAUSAGE AND PEAS

Chicken Meatball Gnocchi (Organic)

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

13 Minutes to the perfect pizza!

Yes Virginia you CAN cook a pizza on the grill!

Ingredients

• 1 can - Pillsbury Regular Pizza Dough

• 12 oz. Pre-cooked Chicken Breast (shredded)

• EVOO

• Garlic Ranch Peppercorn Salad Dressing

• ½ Small Red Onion (diced)

• 3 Roma Tomatoes (paper thin slices)

• 2 cups – Finely Shredded Mozzarella Cheese
• 1 cup – Finely Shredded Parmesan Cheese

• 10-12 Baby Artichoke Hearts (quartered)

• 1 Tbsp. – Basil (fresh if you have it)

Preparation
1. Preheat BGE to 450 degrees (dome) with plate setter legs down on fire ring and pizza stone.
2. Roll out dough into 13 inch round on a piece of parchment paper
3. Sprinkle small amount of EVOO on dough and spread
4. Squirt 3-4 Tbsp. dressing as Sauce and spread
5. Layer chicken, parmesan, garlic, onion, and tomatoes and finish by covering with mozzarella.
6. Place on Egg for 13 minutes, dome closed, remove, let rest for 3-4 minute and serve

Macaroni and Cheese with Ham on the Big Green Egg

Prep Time about 20 minutes, Cook Time: 45-60 minutes; recipe serves 6-8. The leftovers should make for some mean fried Mac and Cheese cakes!

INGREDIENTS
• 1 Lb. Elbow Macaroni
• 5 Tbsp. Salted Butter
• 5 Tbsp. Enriched Flour
• 1 Tbsp. Corn Starch
• 1 ½ Tbsp. powdered Mustard
• ¼ Tsp. Cayenne
• 4 Cups 2% Organic Milk
• 1 ½ Tbsp. Pimentos
• 1-12 Oz. Can Evaporated Milk

• 2 Cups Monterey Jack and Mild Cheddar, shredded

• 1 Cup Sharp Cheddar Cheese, shredded

• ½ Cup Parmesan Cheese, shredded fine

• ½ Cup Sweet Onion, finely diced

• ½ Tsp. Paprika
• 1 ½ Tsp. Kosher Salt
• Fresh black pepper
• 1 Slice (approx. 12 Oz.) Baked ham, diced

TOPPING:
• 3 tablespoons butter and 1 cup Panko Bread Crumbs

DIRECTIONS

1. Preheat Big Green Egg to 325 – 350 degrees F (at the dome)

2. In a large pot of boiling, salted water cook the pasta to al dente.

3. While the Pasta is cooking melt 5 Tbsp. butter in separate pot.
4. Whisk in the flour, cayenne, paprika, salt and powdered mustard, stir until slightly browned (keep it moving constantly); simmer for 10 minutes making sure it is free of lumps.

5. Stir in the milk, evaporated milk, onion and paprika. Simmer for ten minutes then stir in 3/4 of the cheese & season with salt and pepper.

6. Fold the diced ham, pimentos and macaroni into the mix and pour into a 2-quart casserole pan.

7. Top with remaining cheese.

8. Melt 3 Tbsp. of butter in a sauté pan and toss the bread crumbs then top the macaroni with the bread crumbs

9. Place on indirect (plate setter legs down) and bake for 30 minutes. Remove from BGE and rest for TEN (10) minutes before serving.

Ham and/or Pea Variation – Add ½ cup frozen peas; substitute deli sliced ham or eliminate the ham altogether.

Canned Pizza...(got me out of decorating the house!)

Looks like my arthichoke chicken pizza, and it basically is, it struck my however during making of this pizza that most all of the ingredients are from a can, bag or jar. No grinding of steaks or custom pizza dough for me...toss it together, toss it on the grill and eat it...all in about 20-25 minutes including heating the egg to 600 degrees.

• Pillsbury Pizza Dough (Can)
• Chicken Breast (Can)
• Artichoke hearts (Jar)
• Steamed Red Peppers (Jar)
• Olive Oil (jar)
• Peppercorn, Garlic Salad Dressing (Jar)
• 1.75 cups Mozzarella Cheese (shredded in bag)
• Sliced Green Pepper (fresh)
• .75 cups Parmesan Cheese (shredded in bag)
• Chopped Green Onions (fresh)

The house is all ready for the kids to return for Christmas after their finals.  Can't wait to see them again...maybe A BGE Pizza is in their future too!

Ribeye, Fresh Sweet Corn and a Special Salad

Nothing extra special about cooking another fabulous Sam's Club Ribeye with Dizzy Pig COW LICK...T REX STYLE; however the farm fresh insecticide free Sweet Corn was maybe the best I have ever tasted. The key to this meal however was the salad...while it doesn't look special the combination of ingredients made for a truly special dish.

Ingredients
Fresh Lettuce, Shredded Parmesan, CORN, Yes CORN off the Cob, Texas Toast Croutons
Garlic Ranch Dressing, 1/2 medium tomato (Serves ONE)

Baked Breaded Tilapia

This recipe will take less time to cook than it does to heat up the Big Green Egg, but it will be worth the effort (as is EVERY BGE experience). Works with ANY white fish probably, we just eat Tilapia in our home.

Ingredients Recommended
4-6 Tilapia Filets Depends on how hungry you are!
½ Cup Breadcrumbs
¼ tsp Garlic Pepper Big Green Egg Brand
½ tsp Sea Salt Fresh Ground
1 Tbs Lemon Juice Fresh Squeezed Lemon
¼ cup Light Mayonnaise
¼ cup Shredded Parmesan Cheese Kraft
1/8 cup Parsley Fresh chopped or flakes if you must!
Wax Paper
Shallow Pan (round or square) Sized to fit the BGE
Optional - Byron's Butt Rub replaces all the above including the breadcrumbs

Preparation DirectionsUse FRESH tilapia from the butcher shop
Using a non-stick vegetable spray (cooking spray) lightly spray a shallow pan (round or square)
Mix all ingredients together in a small mixing bowl
Rub the ingredients on one side of tilapia filets
Combine bread crumbs and parsley and spread on Wax Paper
Press Tilapia in crumbs and place in cooking pan, crumb side up
.

Cooking Directions
Preheat and stabilize the Big Green Egg to 450 degrees.
Place tilapia in the pan with crumb side up.
Place on BGE and cook approximately 10-15 minutes or until bread crumbs brown (time depends on thickness of tilapia filets)

Recommended Side Dishes and DesertsLemon Juice to top Tilapia
Four-Cheese Rice
Fries or Potato Wedges

Chicken ROMA Pizza

Pizza on the Big Green Egg is as close to brick oven pizza as you can get without the brick oven. This recipe is a slight variation on the Chicken Bobo, uses less cheese, substitutes green onions for chopped white onions and adds Roma Tomatoes. It still utilizes store bought ingredients and doesn’t require you to prepare pizza sauce and with NO LOSS OF FLAVOR OR ENJOYMENT.

Ingredients Recommended2 Chicken Breasts – Boneless, Skinless
1 12 “ Boboli Pizza Crust Regular not Thin
1 Pkg. Boboli Pizza Sauce (1/2 cup)
¾ Cup Mozzarella Cheese – Shredded
2 Cups Colby-Jack Cheese – Shredded
Shaker Shredded Parmesan Cheese Kraft
Bunch Green Onions (5 medium)
¾ Large Green Pepper
½ cup Sliced Olives with Pimentos
Olive Oil
4 cloves Garlic

Preparation and Cooking Directions
1) Remove Grill and Preheat and stabilize Big Green Egg to 400 degrees.
2) Insert Diverter rack and stabilize temperature.
3) Slice VERY thin all vegetables and set aside (use a ceramic slicer to get them paper thin), you’ll have to slice the Roma tomatoes with a knife to get them really thin without smashing them
4) Slice Chicken breasts into quarters and brown in Olive Oil and garlic until 98% done (juices will be running)
5) Remove from heat and dice, set aside.
6) Place Boboli Crust on a BGE Pizza Stone
7) Rub Olive Oil on crust then spread Boboli Pizza Sauce evenly
8) Add 3/4 cup of Mozzarella Cheese, Chicken and 1 cup of the Colby Jack Cheese
9) Layer on the remaining vegetables and cover with remaining Colby Jack Cheese
10) Sprinkle Parmesan Cheese (to taste but fairly heavy).
11) Top with the sliced Olives and Pimentos
12) Place in Big Green Egg, Close Cover and cook for 25 minutes and DO NOT PEEK!
13) Open BGE, slice with pizza cutter right on the Pizza Stone and serve directly to plates.

Chicken BOBO Pizza

Pizza on the Big Green Egg is as close to brick oven pizza as you can get without the brick oven. This recipe utilizes store bought ingredients and doesn’t require you to prepare pizza sauce and with NO LOSS OF FLAVOR OR ENJOYMENT. Give it a spin!

Ingredients
2 Chicken Breasts – Boneless, Skinless
1 12 “ Boboli Pizza Crust Regular not Thin
1 Pkg. Boboli Pizza Sauce (1/2 cup)
2 Cups Mozzarella Cheese – Shredded
1 Cup Colby-Jack Cheese – Shredded
Shaker Shredded Parmesan Cheese Kraft
½ White Onion
¾ Large Green Pepper
½ cup Sliced Olives with Pimentos
Olive Oil
4 cloves Garlic

Preparation and Cooking Directions1) Remove Grill and Preheat and stabilize Big Green Egg to 400 degrees.
2) Insert Diverter rack and stabilize temperature.
3) Slice VERY thin all vegetables and set aside (use a ceramic slicer to get them paper thin)
4) Slice Chicken breasts into quarters and brown in Olive Oil and garlic until 95% done (juices will be running)
5) Remove from heat and dice, set aside.
6) Place Boboli Crust on a BGE Pizza Stone
7) Rub Olive Oil on crust then spread Boboli Pizza Sauce evenly
8) Add 1 cup of Mozzarella Cheese, Chicken and the Colby Jack Cheese
9) Add the remaining vegetables and cover with remaining Mozzarella Cheese
10) Sprinkle Parmesan Cheese (to taste).
11) Place in Big Green Egg, Close Cover and cook for 23-25 minutes and DO NOT PEEK!
12) Open BGE, slice with pizza cutter right on the Pizza Stone and serve directly to plates.

STUFFED GREEN PEPPERS

Ingredients4 Large bell peppers - Green
1 lb. Italian Sausage - Bulk - Jimmy Dean
¼ cup Onion, Diced
6 oz.Yellow Rice - Pre-seasoned Long Grain
4 oz. Parmesan cheese, grated
48+oz. Spaghetti Sauce - Ragu, Chunky Garden Style
2 cups Mozzarella cheese, grated
4 Garlic Cloves, peeled
3 Garlic Cloves, peeled and diced

Preparation Directions
Cut tops from peppers and remove membranes and seeds.
Par-boil for 5 minutes and drain
Brown Sausage, onions and diced garlic and drain.
Mix Sausage, onion, rice and Parmesan cheese
Stuff peppers
Spoon Spaghetti sauce into 9” baking pan about ¾ “ deep
Sprinkle 1 cup of Mozzarella cheese over peppers
Pour remainder of Spaghetti sauce over peppers.
Sprinkle remainder of Mozzarella cheese over the top

Cooking DirectionsThe Big Green Egg temperature should be 3500
Place 4 garlic cloves on hot charcoal
Place baking pan with peppers and bake for 30 minutes (longer if you prefer to use the indirect heat – Plate rack method)

Recommended Side Dishes and DesertsGarlic Mashed Potatoes
Roasted Marshmallows for Desert over hot coals