CAST IRON SKILLET BURRITOS

Lots of choices and options allowed in this quick and easy beef dish utilizing common taco or burrito ingredients cooked up in a cast iron skillet or paella pan on high heat on the BGE.

Ingredients
 1 Lb. Free-Range Lean Ground Beef
 1 Pkg. Taco Seasoning (pick your poison)
 1 14 Oz. Can, Dark Red Kidney Beans, drained
 1 Cup Chunky Salsa (pick your favorite chunky variety)
 1 Cup Water
 4 Each 6” Flour Tortillas cut into 1 ½” pieces
 1 ½ - 2 Cups, finely shredded Mexican Cheese Mixture (3-4 varieties)

 4 Large Green Onions, chopped
 ½ Cup Sour Crème
 1/3 Cup Vidalia Onion, chopped
 4 Garlic cloves, minced
 EVOO
 Optional ingredients (toppings): Chopped Tomatoes, Chopped Avocados, Shredded Lettuce, Jalapenos

Preparation
1. Preheat BGE with raised grid to high heat.

2. Place skillet on grid and drizzle in some EVOO
3. Brown the ground beef, Vidalia onions and garlic until done.
4. Stir in taco seasoning, beans, salsa and water; stir an bring to boil; simmer for 5 minutes.
5. Stir in tortillas, top with cheese and let stand until cheese is melted.
6. Remove from grill and serve directly from the skillet on top of a bed of lettuce and tomatoes, garnish with sour crème and green onions (add optional toppings as desired).

......................no recipe required tonight!

Top Sirloin, sweet corn, tomato mozzarella, and baked potatoes. Medium Rare of course and the ever-present Green Onions of which I consider a major food group in and of themselves. Cooked on raised grid at full T-Rex.

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

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.

Skirt Steak Stir Fry on New Years!

Skirt Steak (I recommend marinading first), baby corn, green pepper, yellow (orange) pepper, 1 entire bulb of garlic (diced), 1 TBS miced fresh ginger, snap peas, sliced white mushrooms, sweet and sour sauce, 1 medium sweet peru onion, 1 roma tomato diced.    No Black Eyed Peas and Cabbage for this crew...Happy New Year!

Ranch Chicken Artichoke Pizza

Pillsbury Dough, Olive Oil, Garlic Ranch Dressing, Artichoke Hearts, Roma Tomatoes, Shredded Parmesan Cheese, Mozzarella (Shredded) Cheese, Chopped Chicken Breast. Optional: Garlic.

Place on parchment paper, fire up the BGE with platesetter and pizza stone to 500 degrees, let stone get hot, plop on the pizza for 13 minutes and you are done.

Beef Stew on the Big Green Egg

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.

Pork Loin (Hungry Man Single Serving) Tagine Style

Single Serving (Hungry Man Size) of Pork Loin and vegetables stewed 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).

Ingredients
4 medium carrots, peeled and sliced in half lengthwise

1 10 oz. Pork Loin butter flied
Lysanders Pork Rub (to taste)
2 Medium potatoes, peeled and sliced
1 large green bell pepper, cut in chunks

6 green onions, sliced in ½ inch pieces
2 small tomatoes sliced thin
Large handful of Baby Spinach
4 cloves garlic, sliced thin
Garlic Pepper and Garlic Salt (to taste)
8 tbsp EVOO (Extra Virgin Olive Oil)
1 cup of Chicken Broth

Preparation and Cooking
1. Rub Pork Loin and set aside.
2. Pour 5 tbsp of EVOO on the bottom of the tagine and begin layering ingredients evenly, starting with carrots then going in order they are written in the ingredients list above. The carrots must be on the bottom and the chicken pieces should be on top of the carrots, not touching the bottom of the tagine.
3. Sprinkle salt and pepper evenly over the top the vegetables and then drizzle the remaining olive oil all over.
4. Close your tagine and cook until your vegetables are tender; on indirect heat (use a plate setter and stabilized Egg at 350 degrees). Check the tagine about 30 minutes in to assure that you still have liquid so the vegetables won’t burn. Remove after 60 minutes and let the tagine rest for 10 minutes and then serve.

NACHO MAMA's PIZZA

This recipe is CERTAINLY NOT YOUR Mama’s PIZZA recipe…Using pantry goods this pizza is quick and tasty; Nacho' Mama's, get it? Sorry :)

Ingredients and Recommended Brands (if available)
16 oz Can - Refried Beans - Taco Bell
12 “ Pre-cooked Thin Crust Pizza dough - Boboli
2.25 oz Sliced Black Olives (1 can) - Lindsay
2 cups Shredded Mexican Colby Jack - Kraft
1 cup - Diced Roma Tomatoes
1 cup - Diced Onion - Vidalia if available, or Green Onions as an option.
1 cup - Shredded lettuce
1 cup - Sour Cream Light
½ cup - Sliced Jalapenos (pickled) - Trappy’s
Bad Byron’s Butt-Rub (Optional Taco Seasoning)
1 Lb. - Lean Ground Beef (85-20)
Salt and Pepper
8 oz Chunky Salsa – Medium - Newman’s Own Salsa (comes in 16oz jar)

PreparationSlice and dice all vegetables and set aside
Place Pizza dough on BGE pizza stone
Spread Refried Beans evenly on Dough
Sprinkle cooked Ground Beef evenly on Pizza
Distribute shredded cheese evenly
Take to the Grill for Cooking!

Cooking Directions
1. Light up the BGE and let it roar
2. Insert Grill (not the plate holder)
3. Put dab of cooking oil into Frying Pan and add Ground Beef, salt and pepper to taste
4. Sprinkle a GENEROUS amount of Bad Byron’s Butt Rub on the ground beef and Brown until it is 98% done
5. Remove from heat and return the beef to the preparation table now)
6. Regulate Temperature in BGE to 450 degrees
7. Place Pizza (on BGE Pizza Stone) directly on Grill
8. Close lid, regulate temperature to 450 degrees and go away for 15 minutes.
9. Return, open lid, slice and serve with topping/condiments prepared from above (tomatoes, onions, lettuce, jalapenos, sour cream, black olives).