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.  



Halloween Dinner - Garlic Sausage Gnocchi

Garlic Sausage Gnocchi II is a revision of my original Sausage Gnocchi uses Garlic Sausage and FRESH Organic Tomatoes to create the tomato sauce and adds a touch of Mozzarella cheese. It’s quick and easy and tasty…serves 3-4.
Ingredients
1 Lb. Pkg. Potato Gnocchi
3 Medium Diced Tomatoes
1 – 1 ¼ Lb. Garlic Seasoned Italian Sausage (4 links)
½ chopped large Sweet Onion

Italian seasoning (A strong Tsp each of basil, oregano, cumin)
Water
½ Tsp. Fresh Ground Sea Salt
1 Tsp. Granulated Sugar
1 ½ Tsp. Parsley
Extra Virgin Olive Oil
1 cup Shredded Mozzarella Cheese
Grated Romano/Parmesan cheese (for topping)

Preparation
1. Fire up the Egg to FULL FLAME on extended ring with Grid.
2. In a 4 Qt. Pot bring lightly salted water to boil for Gnocchi and boil until it all floats, remove and drain, set aside.
3. Dribble a splash of water into the 4 Qt. pot and cook onions until they are transparent.
4. Add the tomatoes and 8 oz. of Tomato Sauce, stir in the spices and bring to boil, stirring frequently.

5. Remove from heat and cover for 10 minutes then add Gnocchi to tomato sauce and recover pot.

6. In a Cast Iron Skillet heat EVOO over high heat and the sausage (links rolled into approximately 1 tablespoon in size and cook until browned throughout.

7. Dump the tomato sauce/gnocchi into the skillet and stir constantly. Bring skillet contents to a boil.

8. Add mozzarella cheese and stir until melted the remove from heat and let set for 5 minutes.

9. Dump into a service dish or Paella pan, sprinkle lightly with Parmesan cheese and serve immediately.

Pizza night!

Nothing organic about tonight's dinner  besides the tomatoes.  Another variation on our favorite artichoke heart, tomato pizza (see previous posts for a variety of recipe variations).  Just used up some items in the fridge and cooked up this pie...

Tomato Bacon Beans

A nice variation on a veggie side dish, Tomatoes, Green Beans and Onions...lightly spiced and prepared on the grill. 

Ingredients
12 Oz. fresh snipped green beans
2 cups Water
1 14.5 Oz. Can Stewed Tomatoes
½ Cup Sweet Onion, diced
1-2 Tbls. Bacon pieces
1 Tbls. Herb Garlic Butter (or substitute unsalted butter and a dash of garlic powder)
1/8 Tsp. Garlic Pepper

Preparation
1. Snap beans and rinse clean in a colander
2. Place in medium saucepan in water and bring to boil on high heat stirring often until beans begin to soften
3. Drain, and stir in remaining ingredients.
4. Reduce heat or raise grid, cover and cook for 8-10 minutes, stirring regularly until you reach crisp tender or your desired tenderness. Remove and serve; yields 4 servings.

PENNE WITH SAUSAGE AND PEAS

Pico de Gallo (Organic)

In Mexican cuisine, Pico de Gallo (Spanish for "rooster's beak") is a fresh uncooked condiment made from chopped tomato, onion, and sometimes chilies (typically jalapeños or Serrano’s). Other ingredients may also be added, such as lemon or lime juice, fresh cilantro (leaf of coriander), cucumber, radish or other fresh firm pulpy fruit such as mango. Pico de Gallo can be used in much the same way as Mexican salsas or Indian chutneys, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.

Ingredients
2 Large Tomatoes - Organic

½ - 1 Vidalia Onion (to taste) or, 4-6 medium Green Onions - Organic

3 Cloves Fresh Garlic (minced)

Juice of one lime

½ tsp. Parsley

1 Tbls. EVOO

1-3 Tbls. Chopped fresh Cilantro (half if using Dry Cilantro Spice)

1 Tsp. Fresh ground Sea Salt

½ Tsp. fresh ground Black Pepper

Optional: 1 Fresh Jalapeno peppers (or more to taste)

Directions - Seed and dice tomatoes. Chop onion and mince the jalapeno and garlic. In a glass bowl add the fresh cilantro, salt, pepper, olive oil and lime, mix well. Cover and refrigerate for at least 3 hours. Best if served the next day.

Pint Size Paella (w/Organic Chicken)

Paella; a yummy Spanish dish with its classic saffron-yellow rice, brightly colored veggies and combination of seafood and meats. For this recipe I used a small vintage Dansk paella pan for preparation of the down-sized original recipe. This version only serves 2-3.

INGREDIENTS
• ½ -3/4 Lb. Boneless, Skinless Thighs (Organic) chopped into bite size pieces
• ½ Tsp. Turmeric
• ½ Tsp. - Pimentón
• 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
• !0 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


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 sautéed 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.

Texas Toast Salad - Part 1 of Saturday Nights Dinner

This is a very hearty salad that allows you to choose from a variety of options for the toast, including frozen Texas toast, Texas toast croutons or toasted white bread seasoned with your favorite garlic herb butter combination. You pick your favorite lettuce variety and dressing however this really is tops with plain ol’ mayonnaise.



Ingredients
 Frozen Texas Toast (3 slices) or equivalent crouton quantity
 1/3 Cup Olive Oil Mayonnaise (leave the low-fat stuff in the fridge just this once)
 ¼ Cup Chile Sauce
 ¼ - ½ Tsp. Fresh Ground Peppercorns (to taste)
 1 Avocado, pitted, peeled and sliced
 6 Cups Torn Romaine Lettuce (or your favorite variety)
 2 Medium Vine Ripe Tomatoes (chopped)

Preparation
1. Preheat BGE or Oven to prepare toast, when baked, cut into 1” squares (or sub croutons)
2. Mix mayonnaise, Chile Sauce, Pepper and set aside.
3. In large salad bowl, toss tomatoes and lettuce, top with avocado slices and drizzle on the dressing mix.
4. Serve

 

Chicken and Summer Vegetable (Wok or Skillet and Organic)

This recipe is a quick and easy variation on a skillet version I read in Food and Family magazine from Kraft that substitutes Lawrey's BBQ sauce for theirs and is prepared in a WOK instead of in a skillet or on the stove. Prep to Eat Time (including firing up the BGE) is about 1 hour and serves 3-4 depending on the quantity of chicken you prepare and serving size.

INGREDIENTS
• 2 Large, Boneless, Skinless Chicken Breasts (organic)
• 1 Red Bell Pepper (organic)
• 1 Yellow Bell Pepper (organic)
• 1 Orange Bell Pepper (organic)
• 2-4 Garlic Cloves, minced
• 1 ½-2 Cups, Water
• ¼ Cup Lawry’s Baja Chipotle Marinade (w/lime juice)
• Options: Substitute any marinade or BBQ sauce you wish!
• 1/4 Cup – Mozzarella Cheese
• 1 Cup – Colby/Monterey Jack Cheese (Substitute a 4-5 cheese combination)
• 1 Large or 2 Medium Tomatoes Chopped (Organic or substitute 1 -14 oz can of Diced Tomatoes, drained)
• 4-6 Small Green Onions (Organic)
• 1 ½ Cups, Instant Rice
• EVOO


DIRECTIONS
1. Heat Big Green Egg to Medium High to High Heat
2. Coarsely chop Bell Peppers and Tomato, slice Green Onions and mince the garlic cloves. Set Onions aside.
3. Shred all cheese (or use pre-packaged shredded cheese) and set aside.
4. Put water in Wok (or Flame ware/Broiler, etc.) and bring to near boil, add rice and stir until tender, remove and place in serving bowl.
5. Coat Wok with EVOO and brown the chicken breasts until almost done then add vegetables and garlic and stir fry 4-6 minutes or until vegetables are crisp-tender.
6. Add the Cheese and stir until melted then add the BBQ sauce and stir until chicken and vegetables are coated
7. Remove from wok and serve over rice topped with green onions.

TAGINE Chicken on the BGE...

Got to use my brand new Emile Henry Tagine (flame approved cookware) tonight!
Ingredients:
2 LARGE Chicken Breasts, 1 Large Red Pepper, 1/2 Large Vidalia Onion, 14oz can Artichoke Hearts (Quartered), 2 Ears Fresh Corn on the Cob, 1 Large Tomato, 8-10 Small Red Potatoes, 2 Cups Chicken Broth, Ground Black Peppercorns, Ground garlic and parsley powder, Parsley, Paprika to Taste.
Preparation:
BGE to about 375 degrees with plat setter legs down on 2 inch fire ring. Chop all ingredients to bite size and layer with chicken in the middle (so it doesn't stick to pan), add seasonings, broth, cover and place on BGE for ONE HOUR. Check after 45 minutes for broth level and to see how chicken is progressing. Keep On Eggin'

Remember PANT-RY RAIDS?

Okay, tonight I didn't even make it to the porch to even look at my BGE Instead I raided the PANTRY to find something to eat; again. However, my onion, ham and tomato were sustainably raised and from the Farmers Market here in Columbia, the POTATOs were from a CAN! Oh my. Seasoned the ham with some southwest chiplote seasoning and the potatos were masked with garlic and parsley. I have to get back to that grill...and remember to thaw things in the morning...

Prime Rib and Tomato Basal Mozzarella Salad

Tonight's cook was quick and simple, Prime Ribs with Fresh Ground Sea Salt and Fresh Ground 4 kernel pepper and a Tomato Basal Mozzarella salad.

BLOODY MARY RIBEYE

This recipe combines two of my favorite things, Steak and Bloody Mary’s. The sauce is sufficient for 4-6 steaks but the cook demonstrated here is two Ribeyes.

Ingredients - Recommended
2-4 Ribeye Steaks (or Delmonico)

Marinade

2 Tbsp Lite Soy Sauce
4 Tbsp Balsamic Vinegar
2 Tbsp EVOO
6 Minced Garlic Cloves
Garlic Salt & Pepper (to taste)

Bloody Mary Sauce2 lb Ripe Tomatoes
½ cup Vidalia Onions (or sweet)
3 Green Onions (or scallions)
1 tsp Cilantro
1 tsp Cumin
1 tsp Sea Salt
1 Tbsp Lime Juice (fresh)
½ cup Beef Broth (or consume)
4 Tbsp Vodka (high end)
1 Tbsp Worcestershire sauce

Preparation
Marinade-Mix ingredients, coat steaks, cover and chill, turn steaks once (chill a minimum of 2 hours).

Bloody Mary Sauce-Boil water and pour over tomatoes; let set for 30 seconds, drain and peal skins from Tomatoes. Quarter tomatoes and place in food processor. Place all ingredients and chop fine. If tomatoes were not ripe enough add tomato puree

Cooking
1. Remove steaks from refrigerator an hour before cooking to get to room temperature
2. Preheat BGE to 500 degrees (open flame); Remove steaks from marinade and discard remaining
3. Place Ribeyes on direct grate for 90 seconds on each side and remove, let rest for 10 minutes.
4. Place sauce in pot and simmer on grill for 5 minutes, remove from heat and keep warm.
5. Place steaks on grill for 3-6 minutes per side (depends on thickness and your taste for Rare, Medium, etc.); Remove from grill and plate, drizzle healthy serving of Bloody Mary Sauce and Serve.

Recommended Side Dishes-Corn on the cob, Garlic Mashed, French Bread, Asparagus spears

Tomato Basal Mozzarella Salad (Compliments your BGE main dishes)

Non-traditional tomato basal mozzarella salad with a twist…onions and mixed salad greens!

Ingredients

3 med Tomatos - Italian or Organic
6 Mozzarella balls - 1-1.5” balls (fresh)
12 oz. Mixed Greens - Vegetable lover’s pre-packaged salads provide a mixture of vegetables without the price of buying them individually!Olive Oil To-taste
Balsamic Vinegar Heavy
¼ Onion User preference but the more the better!
Croutons Optional
Taste Salt and Pepper Fresh Ground

Preparation DirectionsPlace 2 cups of mixed greens in medium bowl
Quarter the tomatoes and half each quarter
Slice mozzarella into 3/16” sections
Dice Onion
Mix tomatos and mozzarella, and onion
Drizzle small amount of oil from mozzarella onto mix
Add small amount of Olive Oil (to taste)
Add Balsamic Vinegar (heavy)
Mix and let set

Cooking DirectionsLet set for 20-30 minutes in refrigerator then serve. Actually, if you drain off some of the vinegar on salad leftovers, you can refrigerate and use the next day by adding some fresh lettuce…this is much better than it may sound.