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.

Beef and Tomato Stroganoff

Ingredients – Sauce (makes a double batch)

€        2 Cans – (28 0z. each) Petite Diced Tomatoes

€        6 Garlic Cloves, diced fine

€        1 Medium/Large Yellow Onion – diced fine

€        EVOO

€        Himalayan Pink Salt

€        Garlic Pepper

€        1 ½ Tsp. Paul Prudhomme’s Ancho Chile Powder

Directions – Sauce

1.    In a large sided skillet heat EVOO over medium heat and add onion, garlic, salt and pepper and cook until onions are transparent.

2.    Add diced tomatoes and chili powder and bring to boil; reduce heat and simmer until juices are reduced, 30 minutes or more.  Remove and divide into two containers (two batches).

Ingredients – Stroganoff

€        ¾-1 Lb. Angus Top Sirloin

€        Coarse Salt (for noodle water)

€        EVOO

€        Garlic Pepper

€        Himalayan Pink Salt

€        9-12 Oz. Egg Noodles (wide)

€        6.5 Oz. Can, Mushroom pieces

€        ¾ Cup Chicken Broth

€        4 Oz. Sour Cream

€        Finely Grated Parmesan Cheese (garnish)

Directions

1.    Boil (heavily salted) water in a large Dutch oven or other large pot; Add noodles and cook until done, remove and drain.

2.    In a large deep skillet brown the sirloin in EVOO.  Remove and brown mushrooms then add back the tomato sauce, broth and simmer for 45 minutes (until sirloin is very tender). 

3.    Salt and pepper to taste then remove from heat, add toss in the noodles and sour cream, and serve with parmesan cheese garnish.

Johnny Rigate (organic beef)

Another variation on one of our families’ favorite dishes referred to as Johnny Marzetti.  This one is much closer to the original Johnny Orecchiette utilizing locally produced “Missouri Legacy Beef” organic ground beef and uses a simple home style tomato sauce with a little touch of some special ground peppers. 

Ingredients 16  Oz. Ground Beef (85-15 Organic)
 12 Oz. Penne Rigate Macaroni
 6 Large Green Onions, diced
 1 ½ Tsp. Pasilla Ground Dried Chiles (Paul Prudhomme’s Magic all natural Pasilla Chile)
 1 Large Fresh Red Bell Pepper, diced
 1 Tbsp. Roasted Garlic (ground)
 1½ - 2 Cups, finely shredded Parmesan cheese
 EVOO
 Tomato sauce
     o 1 – 14.5 0z. Can, Petite Cut Diced Tomatoes
     o 1 - 22 Oz. Tomato Sauce (14 Oz and 8 Oz can)
     o 1 Tsp. Dried ground Basil
     o 1 Tsp. Paul Prudhomme’s Vegetable Magic Seasoning

Directions1. Fire up the Egg to Full Flame with Grid in place
2. Boil water in a medium sized Emily Henry Stew Pot and add macaroni (with a heaping tablespoon of coarse sea salt and a small drizzle of EVOO), stir frequently until tender (approximately 10 minutes); remove from heat and drain in colander then set aside.
3. Drizzle EVOO into a large Emile Henry Flame Top Cassoulet and add ground beef and brown while adding in all of the spices and vegetables stirring frequently.
4. When beef is done add in the tomato sauce and the cooked Penne Rigate and simmer for 10 minutes (covered).  Remove the lid, stir in the shredded parmesan cheese and serve hot. 

Mini-Potato Puff Casserole (One Dish Meal)

CLICK HERE TO DOWNLOAD ORIGINAL WORD VERSION OF THIS RECIPE WITH PICTURES
This is one of those recipes that you can probably make with items you already have in the refrigerator or freezer.  The wonder is in the simplicity of ingredients and the ability to prepare an entire meal in one cooking vessel. For this cook I have chosen my Emile Henry 3.4 Qt. Flame® Top Brazier instead of Cast Iron and added a few MINOR tweaks from Fire Egger's original.

Flank Steak Stir Fry with Soba Noodles (Organic)

Cedar Planked Salmon II

Artichoke Mozzarella Turkey (Organic)

Entry number four (4) in Cookbook II...Enjoy!  Keep On Eggin'

Bacon Chicken and Dumplings (Organic ingredients)

This recipe does NOT qualify as healthy but it does include a few organic ingredients.  Sometimes you just can’t help yourself and have to eat comfort food.

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. 

Beer Bum Chicken (Beer Butt Chicken) - Organic

Beer Butt Chicken - SIMPLE

This recipe isn’t any different than any other beer butt recipes; it’s just the one I tried and it worked.

As for those that want to debate the actual benefits or science associated with the use of the beer (or lack thereof); I don’t care one way or the other, it satisfies our taste buds just fine!

Preparation and Cooking Directions

1. Preheat BGE to 400 degrees with raised grid (2” extra)
2. Soften butter in microwave and spread over entire surface of chicken

3. Apply Paul Prudhommes Poultry Magic on the outside surfaces.

4. Using your favorite beer can chicken cooking device set it up and add the ½ can of beer

5. Place Chicken on the holder then place on Gird and insert meat thermometer into thickest part of the thigh

6. Let cook until the temperature reaches 180 degrees (somewhere around one hour)

7. Remove and let rest (watch that can and rack, it will be HOT!), slice and serve.

 

Chicken Chorizo II - (One Dish Meal Organic)

This dish combines the flavors of Chicken Thighs and Spanish Chorizo (sweet or spicy sausage) in a tasty ‘One Pot’ brown rice Dutch oven dish.

There are many varieties of Chorizo but Spanish chorizo is typically the most readily available in the grocery store. It is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika) and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika used. Chorizo comes in short, long, hard and soft varieties, some of which are suited to being eaten as an appetizer or tapas, whereas others are better suited to cooking. Leaner varieties are typically better suited to tapas, eaten at room temperature, whereas fattier versions are generally used for cooking. A general rule of thumb is that long, thin chorizos are sweeter and short chorizos are spicy, although this is not always the case.

Ingredients
 1 Lb. Boneless organic chicken thighs
 ½ Lb. - Chorizo (soft for this recipe)
 2 cups - Long Grain Brown Rice (not instant)
 1- 4 oz. bottle White Zinfandel wine (or substitute ½ bottle white cooking wine)
 2 each - Roasted Red Peppers cut into thick slices (canned or prepared ahead of time on the grill)
 1 Small Sweet Onion, sliced thin
 2.5 cups - Chicken Broth
 1 cup - Frozen Peas
 Paul Prudhommes Poultry Magic Seasoning (to taste)
 Extra Virgin Olive Oil (EVOO)
 2 Tsp. – Oregano (or 2 Tbsp. Fresh Chopped Oregano)
 1 Tsp. - Crushed Red Pepper (flakes)
 6 cloves - Fresh Garlic, minced
 2 each - Bay Leaf
 Paprika - Pinch


Preparation
1. Preheat Big Green Egg to High Heat.
2. Season chicken with PP’s seasoning. In the Dutch oven drizzle in some EVOO and add the chicken and let cook until tender. Add the Chorizo, stirring frequently until browned (4-5 minutes max.).
3. Add the sliced onions, red pepper flakes, oregano, bay leaves and a pinch of paprika and stir until onions are transparent.
4. Cook, stirring frequently and add broth and keep stirring until it comes to a boil.
5. Add rice and shut down the egg and cover Dutch oven for 5-8 minutes. Stirring occasionally.

6. Remove from heat and let set for 15 minutes. Stir in the frozen peas with a fork, cover Dutch oven and let sit for 5 more minutes and serve.

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).

Shrimp Tenderloin Dinner

Our daughter Megan is visiting us from College for a week and has demanded I prepare a number of her favorite dishes on the Egg (she misses the egg more than me probably).

Tonight, Beef Tenderloin with Dizzy Dust and Wok Shrimp (flour, panko crumbs, Paul Prudhomme's Seafood Seasoning) wokked in sweet onion and minced garlic and EVOO.

Tri Tip (Organic)

Beef Tri-Tip1 - The story behind Tri Tip Beef (a.k.a. Triangle Roast): This cut of meat is limited in availability because there is only one per side of beef. Therefore it is typically ground into hamburger or cut into cubes and sold as soup meat. This often over looked piece of meat is not only relatively inexpensive but also very flavorful and has become a favorite amongst the few in the know. The tri-tip roast or steak (also called a triangle roast) is the 1 1/2 to 2 1/2 pounds of meat that sits at the bottom of the sirloin. It has great flavor and tends to be much lower in fat than most cuts of beef i.e., it's a good lean cut of beef.

The thing to remember is that lean also means it will dry out faster so it is recommended that you prepare with a good marinade &/or Rub. Particularly good flavors for tri-tip are Southwestern or Asian. Because tri-tip is lean, be careful not to overcook it, particularly when preparing the full roast. Medium is as far as you should go with this cut. Use a meat thermometer to monitor often during cooking. If you are used to grilling other cuts, this one can throw some grillers off by appearing underdone when it is ready to serve and by the amount it ‘swells’ when cooked.

Santa Maria/Grilled Soy Lime Style – This simple tri tip recipe utilizes a hybrid marinade that is loosely based on a combination of spices picked up from two different recipes.  It was slightly adjusted from the original posted a few weeks ago, but only slightly. 

Ingredients:
• 2-3 Lb. Tri-tip roast (ORGANIC)
• Paul Prudhomme’s Magic Seasoning Blends – Meat Magic
Seasoning Marinade:

• 2 teaspoons freshly ground 4-color pepper
• 1 teaspoon onion powder
• 1 Tbls. Garlic powder
• 2 Tbls. Sea Salt (fresh ground)
• 1 ½ Cups Apple Juice (100% pure juice)
• ¼ Cup Soy Sauce (low sodium)
• 2 ½ Tsp. Lime Juice
• 1 Tbls. Red Pepper Flakes
• 2 Tsp. Worcestershire sauce
• 2 Tsp. Cayenne Pepper
• ½ Tsp. Fresh Ground Ginger Root
• Optional: Corn Syrup or Honey (3 Tbls.)

Basting Sauce:
• ½ cup red wine vinegar
• ½ cup vegetable oil (or EVOO) (add garlic powder if you can’t find garlic infused oil)


Preparation and cooking:
1. Mix together all marinade ingredients in a small bowl and pour over the tri tip in a 1 gallon freezer bag. Place in refrigerator for 4-8 hours turning occasionally.
2. Whisk basting sauce ingredients together in a small bowl and set aside for basting.
3. Lightly oil your cooking grid and fire up BGE to T-Rex. Remove from Marinade and pat dry. Rub each side with Paul Prudhomme’s Meat Magic then sear the tri-tip at 600 to 700 degrees for 3-4 minutes per side.
4. Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees. Option: During this cool down period consider adding a few oak chunks to your lump.
5. Now set up BGE for Indirect cooking (plate setter) and return the tri-tip back in the BGE and cook to an internal temperature of 125-130 degrees (approximately 35 minutes) for medium rare, basting with the sauce every 5 to 10 minutes (optional).
6. Return the tri-tip back into the BGE and cook to an internal temperature of 125-130 degrees, basting every 5 to 10 minutes.
7. Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes; to serve cut into ½” slices against the grain.2

1 Paraphrased from Beef Tri-Tip, One of the best cuts you are probably not buying, By Derrick Riches, About.com Guide 2 this recipe is adapted loosely from Foodnetwork.com’s website; titled “Santa Maria Style BBQ”

Pollo Loco (organic chicken)

Pollo Loco - (Free Range)  - Pollo Loco begins with chicken that's flattened then marinated in special herbs, spices and citrus juices and then flame-grilled for flavor that's deliciously different. In this recipe you just use your favorite MOJO sauce then grill over open flame and serve with Pico de Gallo, black beans cooked with green onions and white rice. Servings based on number of breasts prepared.


Ingredients
2 free range Chicken Breasts
12 Oz. Mojo
Paul Prudhommes Magic Seasoning Poultry Magic

Directions – Cover breasts in foil or saran wrap and hammer flat (approx ¼” thick). Remove and sprinkle on Poultry Magic then place in a 9 x 9 pan and soak with Mojo. Cover in saran wrap and refrigerate for 4-24 hours. Remove and cook over open flame. Serve with black beans (cooked with green onions) and white rice.  Top Chicken with Pico de Gallo.

Beef Tri-Tip (Sustainable/Organic)

The story behind Tri Tip Beef1 (a.k.a. Triangle Roast): This cut of meat is limited in availability because there is only one per side of beef. Therefore it is typically ground into hamburger or cut into cubes and sold as soup meat. This often over looked piece of meat is not only relatively inexpensive but also very flavorful and has become a favorite amongst the few in the know. The tri-tip roast or steak (also called a triangle roast) is the 1 1/2 to 2 1/2 pounds of meat that sits at the bottom of the sirloin. It has great flavor and tends to be much lower in fat than most cuts of beef i.e., it's a good lean cut of beef.


The thing to remember is that lean also means it will dry out faster so it is recommended that you prepare with a good marinade &/or Rub. Particularly good flavors for tri-tip are Southwestern or Asian. Because tri-tip is lean, be careful not to overcook it, particularly when preparing the full roast. Medium is as far as you should go with this cut. Use a meat thermometer to monitor often during cooking. If you are used to grilling other cuts, this one can throw some grillers off by appearing underdone when it is ready to serve.

Loosely based on a combined Santa Maria & Grilled Soy Lime Style – this simple utilizes a hybrid marinade that is loosely based on a combination of spices picked up from two different recipes.   This fine cut of meat was supplied by Missouri Legacy Beef (Manken Cattle Company) of Salisbury, MO

Ingredients
• 2-3 Lb. Tri-tip roast
• Paul Prudhomme’s Magic Seasoning Blends – Meat Magic
Seasoning Marinade:• 2 teaspoons freshly ground 4-color pepper
• 2 teaspoons cayenne pepper
• 1 teaspoon onion powder
• 1 Tbls. Garlic powder
• 2 Tbls. Sea Salt (fresh ground)
• 1 ½ Cups Apple Juice (100% pure juice)
• ¼ Cup Soy Sauce (low sodium)
• 2 ½ Tsp. Lime Juice
• 1 Tbls. Red Pepper Flakes
• 2 Tsp. Worcestershire sauce
• 2 Tsp. Cayenne Pepper
• ½ Tsp. Fresh Ground Ginger Root
• Optional: Corn Syrup or Honey (3 Tbls.)
Basting Sauce: • ½ cup red wine vinegar
• ½ cup vegetable oil (or EVOO) (add garlic powder if you can’t find garlic infused oil)
Preparation and cooking
1. Mix together all marinade ingredients in a small bowl and pour over the tri tip in a 1 gallon freezer bag. Place in refrigerator for 4-8 hours turning occasionally.
2. Whisk basting sauce ingredients together in a small bowl and set aside for basting.
3. Lightly oil your cooking grid and fire up BGE to T-Rex. Remove from Marinade and pat dry. Rub each side with Paul Prudhomme’s Meat Magic then sear the tri-tip at 600 to 700 degrees for 3-4 minutes per side.
4. Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees. Option: During this cool down period consider adding a few oak chunks to your lump.
5. Now set up BGE for:
Indirect cooking (plate setter) and return the tri-tip back in the BGE and cook to an internal temperature of 130+ degrees (approximately 35 minutes) for medium rare, basting with the sauce every 5 to 10 minutes (optional), or,
Direct cooking (on raised grid). Return the tri-tip back into the BGE and cook to an internal temperature of 130+ degrees, basting every 5 to 10 minutes.
7. Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes; to serve, cut into ½” slices against the grain.2

 Paraphrased from Beef Tri-Tip, One of the best cuts you are probably not buying, By Derrick Riches, About.com Guide 2 this recipe is adapted loosely from Foodnetwork.com’s website; titled “Santa Maria Style BBQ” and Chris Lilly's Big Bob Gibson Cookbook Grilled Soy Lime Tri-Tip Recipe

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.

New Grillin' Toys for the Big Green Egg?

Once you become obsessed with Grillin' ANYTHING associated with your hobby becomes a 'new toy.'  Today, this package of Paul Prudhomme's spices arrived...it's almost too cute to open isn't it?

Talipia on the grill...I'm sorry...the BIG GREEN EGG...not just a grill!

Tilapia, cooked on my new (actually vintage) Dansk Paella pan (I know, sac religious to not Christen it with a  recipe for paella) seasoned with Paul Prudhomme's Seafood Magic Seasoning, garlic salt, sauteed in EVOO flipped once and then soaked in Vermouth until done.  Remove and serve immediately.  Tonight we added corn on the cob and peas, cooked in my other new toy, my Mario Batali 2 cup cast iron double broiler.

Tagine Chicken (One Dish Meal)

Chicken and veggies on the Big Green Egg ala TAGINE.  Cooked indirect (using the platesetter) at 370-400 degrees for 60 – 75 minutes...and it will be done to perfection. The results are one amazingly flavorful one dish meal; 90 minutes from lighting the lump to the table (let rest for 10 minutes before serving). This recipe serves 2 a large one-dish meal with leftover veggies.

Ingredients
2 bone-in Chicken Breast
2 Whole Tomatoes, sliced
Option-14-16 oz. Whole Peeled Canned Tomatoes
Chef Paul Prudhommes Poultry Magic
5 Carrots, quartered
1 Green pepper sliced
1 Red pepper sliced
1 Sweet Onion Chopped
2 Potatoes – Chopped to bite size pieces
Fresh Ground Sea Salt
Fresh Ground Pepper
Paprika (to taste)
Capers (to taste)
EVOO
2 Cups Chicken Broth

Preparation
1. Slice and quarter carrots and place in bottom of Tagine on a few tablespoons of EVOO (keeps the chicken from sticking to the bottom.
2. Rub chicken breasts with Poultry Magic and place on carrots.
3. Chop potatoes, tomatoes, onion and peppers and layer on top and around the chicken breasts.
4. Pour chicken broth into Tagine and add capers and paprika, salt and pepper to taste, cover and cook with no peeking.
5. Cook for 60-75 minutes, remove and let rest with Tagine lid in place for 10-15 minutes.

A tagine or tajine (Berber: taǧin) is a type of dish found in the North African cuisines of Algeria, Morocco, and Tunisia, which is named after the special pot in which it is cooked. A similar dish, known as Tavvas, is found in the cuisine of Cyprus. The traditional tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.