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Hot Buttered Soft Pretzels

Pretzels are available crisp and hard from your grocery or, if you’re lucky and in the right place, soft and chewy from street vendors. Our recipe is for the soft, chewy kind. The melted butter brushed over the crust is a bonus street vendors don’t offer!

Photo and recipe courtesy of King Arthur Flour

Ingredients

  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 1/4 teaspoons instant yeast
  • 7/8 to 1 cup warm water*

Instructions

To make dough by hand, or with a mixer: Place all of the dough ingredients into a bowl, and beat until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it’s soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes.

To make dough with a bread machine: Place all of the dough ingredients into the pan of your bread machine, program the machine for dough or manual, and press Start. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above.

To make dough with a food processor: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes.

While the dough is resting, prepare the topping.

Set the EGG for indirect cooking at 475°F/246°C, using the convEGGtor, legs up with cooking grid. Preheat a Pizza Baking Stone on the cooking grid.

Transfer the dough to a Big Green Egg Dough Rolling Mat or a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a 9″ square pan.

Roll each piece of dough into a long, thin rope (about 28″ to 30″ long), and twist each rope into a pretzel. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda “bath” will give the pretzels a nice, golden-brown color.

Transfer the pretzels to a sheet of parchment paper. Sprinkle them lightly with coarse, kosher, or pretzel salt, if desired. Allow them to rest, uncovered, for 10 minutes.

Remove the pretzels from the parchment and place on the preheated stone and bake for 8 to 9 minutes, or until they’re golden brown.

Remove the pretzels from the stone and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Yields 8 large pretzels

Topping Ingredients

  • 1 cup boiling water
  • 2 tablespoons baking soda
  • coarse, kosher or pretzel salt, optional
  • 3 tablespoons unsalted butter, melted

Topping Instructions

Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler).

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Crab Cakes

Crab Cakes

Ingredients

  • ·         1 pound lump crabmeat, canned
  • ·         2 large eggs, beaten
  • ·         2 jalapenos, seeded and minced
  • ·         1⁄2 cup Panko bread crumbs
  • ·         1⁄2 cup mayonnaise
  • ·         1 tablespoon chopped fresh parsley
  • ·         2 teaspoons Big Green Egg Dizzy Gourmet Viva Caliente Seasoning
  • ·         1⁄2 cup Big Green Egg Vidalia Onion Sriracha Sauce, or sweet barbecue sauce

Instructions

Set EGG for indirect cooking (with convEGGtor) at 375°/191°C.

In a medium bowl, combine the eggs, jalapenos, panko, mayo, parsley and BGE seasoning. Mix well until blended.

Add the crab meat and fold together until well blended.

Form the crab mixture into 4 equal size balls. Smash them into thick patties.

Bake until golden brown, approximately 18-20 minutes.

Combine the barbecue sauce and the ranch dressing in a small bowl. Mix well. Serve the crab cakes with the barbecue ranch as a dipping sauce.

Makes 4 servings

 

Article Source: http://biggreenegg.com/recipes/crab-cakes/

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Brown Soda Bread

Brown Soda Bread

Irish soda bread is best if served with Irish beef stew and an Irish stout.

Ingredients

  • ·         2 cups all-purpose flour
  • ·         1 cup whole wheat flour
  • ·         1 tsp baking soda
  • ·         ½ tsp salt
  • ·         ½ tsp ground ginger
  • ·         1¼ cups buttermilk, plus extra if needed
  • ·         3 tbsp molasses

Instructions

Set EGG for indirect cooking at 375°F/191°C.

Combine all-purpose flour, whole wheat flour, baking soda, salt and ginger in a large bowl; mix well. Add buttermilk and molasses and mix well.

Combine to make a dry, rough dough; add additional buttermilk if needed. Transfer dough to a Dough Rolling Mat or a lightly floured surface. Knead 8 to 10 times untilsmooth, don’t over knead. Shape dough into a round loaf 1½ inches thick. Cut halfway through the dough, scoring the dough into quarters. Dust dough with flour.

Place on a Pizza/Baking Stone and add to the EGG. Bake about 35 minutes or until bread sounds hollow when tapped. Remove to cooling rack to cool slightly. Serve warm with Irish Stew.

 

Article Source: http://biggreenegg.com/recipes/brown-soda-bread/

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Artichoke and Spinach Dip

Artichoke and Spinach Dip

Everyone loves a good Artichoke & Spinach Dip, and this one is as cheesy and tasty as they come!

Ingredients

  • ·         Cooking spray
  • ·         2 teaspoons olive oil
  • ·         1 cup chopped onion
  • ·         2 cloves garlic, minced
  • ·         6 cups baby spinach (5-6 ounces), washed and dried
  • ·         1 (14-ounce) can artichoke hearts, rinsed and squeezed dry
  • ·         ¾ cup Cabot No Fat Cottage Cheese or lowfat (1%) cottage cheese
  • ·         2 tablespoons reduced fat mayonnaise
  • ·         2 teaspoons Dijon mustard
  • ·         ¼ teaspoon salt
  • ·         ¼ teaspoon ground red pepper (cayenne)
  • ·         4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup)
  • ·         Whole-Wheat Pita Crisps

Instructions

Set EGG for indirect cooking at 400°F/204°C.

Heat oil in Dutch oven on EGG. Add onion; cook, stirring often, for 2 to 3 minutes or until softened and starting to turn golden. Add spinach and garlic; cook, stirring, for 1 to 2 minutes or until spinach has wilted.

Place artichokes, cottage cheese, mayonnaise, mustard, salt and ground red pepper in food processor; process until smooth. Add spinach mixture and cheese; pulse just until blended.

Coat 3 or 4-cup baking dish with cooking spray.

Scrape artichoke mixture into prepared baking dish(es). Dip will keep, covered, in refrigerator for up to 2 days until ready to bake. Cook 25 to 35 minutes or until heated though. Serve hot.

Makes 12 (¼ cup) servings

 

Article Source: http://biggreenegg.com/recipes/artichoke-spinach-dip/

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Pig Candy

Pig Candy

Everyone loves bacon, but putting brown sugar and syrup on it makes it even tastier.

Ingredients

  • ·         1 cup brown sugar
  • ·         1⁄2 tsp pepper
  • ·         1 lb thick cut bacon
  • ·         1⁄2 cup maple syrup

Instructions

Set EGG for direct cooking (without convEGGtor) at 350°F/177°C. Cover a baking sheet in foil, and place a wire rack on the baking sheet, or use a Half Moon Perforated Cooking Grid.

Mix together brown sugar and pepper in a small bowl. Cover strips of bacon with brown sugar mixture. Then, place the bacon on the wire rack or cooking grid.

Place baking sheet in the EGG and allow to cook until the bacon starts to crisp. Then brush the top of the bacon with maple syrup, flip the bacon and brush the other side with maple syrup as well. Allow to continue to cook until it is to your preference of doneness. Remove and serve.

*You may serve it with a small side of additional maple syrup for dipping if you’d like it to be extra sweet!

 

Article Source: http://biggreenegg.com/recipes/pig-candy/

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Cheddar Tomatoes

Cheddar Tomatoes

These warm tomatoes are filled with cheesy goodness and are the perfect side dish or appetizer to enjoy during the fall!

Ingredients

  • ·         4 large ripe tomatoes
  • ·         2 tablespoons Cabot Salted Butter
  • ·         ½ cup finely chopped onion
  • ·         2 teaspoons minced garlic
  • ·         2 cups fresh breadcrumbs (about 4 slices firm white bread)
  • ·         4 ounces Cabot Sharp Cheddar or Extra Sharp Cheddar*, grated (about 1 cup)
  • ·         ¼ cup chopped fresh parsley
  • ·         ¼ teaspoon salt
  • ·         ¼ teaspoon ground black pepper

Instructions

Set the EGG for indirect cooking at 400°F/204°C. Lightly butter shallow baking dish large enough to hold 8 tomato halves.

Pull off stems and cut tomatoes in half crosswise. With teaspoon, scoop out and discard seeds. Lightly salt interiors and set upside-down on paper towels to drain.

Place the Stir Fry & Paella Pan on the cooking grid, add & melt the butter in the pan. Add onion and garlic and stir until onion is translucent, about 5 minutes.

Increase heat to425°F/218°C, add bread crumbs and continue stirring until crumbs are golden, about 5 minutes longer.

Transfer crumb mixture to bowl and stir in cheese, parsley, salt and pepper. Spoon mixture into tomato halves and set in prepared dish.

Bake for about 15 minutes, or until tomatoes are tender and filling is lightly browned on top.

*To vary the flavor, substitute Cabot Tomato Basil or Garlic & Herb Cheddar.

Makes 4 servings.

 

Article Source: http://biggreenegg.com/recipes/cheddar-tomatoes/

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Smokey Grilled Chicken Nachos

Smokey Grilled Chicken Nachos

The combination of fresh ingredients and chicken cooked on the EGG creates the perfect flavorful and shareable dish.

Ingredients

  • ·         5 Perdue Perfect Portions Mesquite Grilled Chicken Breast, defrosted
  • ·         2 cups cheese, shredded
  • ·         1 cup corn, canned, organic
  • ·         1 cup pinto beans, canned, organic
  • ·         1 teaspoon black pepper
  • ·         1 teaspoon creole seasoning
  • ·         1 teaspoon garlic powder
  • ·         1 teaspoon onion powder
  • ·         ½ teaspoon oregano, crushed
  • ·         extra virgin olive oil

Instructions

Mix seasoning blend and set aside.

Set EGG for indirect cooking at 350°F/177°C.

Drain marinade from chicken breast, place chicken in a bowl, drizzle with 1 tablespoon of olive oil.

Sprinkle half the seasoning blend on chicken and mix well.

Place chicken on the cooking grid and cook 4-5 minutes per side. Remove chicken from EGG and rest before slicing. While chicken is grilling, rinse, drain, corn and beans.

Place ½ tablespoon of olive oil into a skillet over medium heat, add corn and beans, season with remaining seasoning blend, sauté for about 5 minutes.

Assembly Ingredients

  • ·         blue corn chips
  • ·         yellow corn chips
  • ·         jalapenos, sliced
  • ·         tomatoes, diced
  • ·         avocado, diced
  • ·         green onions, sliced
  • ·         sour cream

Assembly Instructions

Place chips on a round pizza pan, top with bean and corn mixture, cheese, and chicken. Place on the cooking grid and cook for 2-3 minutes, until cheese melts. Top with remaining ingredients.

 

Article Source: http://biggreenegg.com/recipes/smokey-grilled-chicken-nachos/

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Garlic Cheddar Flatbread

Garlic Cheddar Flatbread

Ingredients

  • ·         1 1/2 cups warm water (110°F/43°C)
  • ·         2 teaspoons sugar
  • ·         1 (1⁄4-ounce) package active dry yeast
  • ·         3 1⁄4- 3 1⁄2 cups King Arthur Unbleached All-Purpose Flour
  • ·         2 tablespoons extra-virgin olive oil
  • ·         2 teaspoons salt
  • ·         8 ounces Cabot Extra Sharp Cheddar or Cabot Sharp Cheddar, grated (about 2 cups)

Instructions

In bowl of mixer fitted with dough hook, combine warm water and sugar, stirring until sugar is dissolved. Sprinkle yeast on top and let stand until yeast is dissolved and foamy, about 10 minutes.

Add 3 cups of flour, oil and salt; knead mixture on medium speed for 5 minutes until smooth and elastic, adding more flour as needed if dough doesn’t clean side of bowl (it will still be slightly sticky).

Add cheese and knead for about 1 minute longer until well mixed in.

*Alternatively, make dough in food processor, kneading in cheese by hand at end, or make entirely by hand, kneading for 8 to 10 minutes.

Place dough in oiled bowl, turning to coat, cover with plastic wrap and set aside to rise until doubled in volume, 1 to 2 hours. (If you don’t wish to use all of dough immediately, you may refrigerate part of it for up to 2 days or freeze for up to 3 months; bring back to room temperature before shaping and baking.)

Set EGG for indirect cooking (with convEGGtor) at 425°F/218°C.

Punch down dough and divide into 4 equal pieces. Press each piece into approximate 10-inch round. Brush top of each round with some of garlic oil.

Place rounds oiled-side-down on Pizza/Baking Stone and cook until browned on underside, 2 to 4 minutes.

Brush tops with additional garlic-thyme oil, turn rounds over with tongs and cook until browned on second side and cooked through to center, 1 to 2 minutes longer.

Remove to cutting board. Drizzle with any remaining garlic-thyme oil, cut into pieces and serve.

Garlic Olive Oil Ingredients

  • ·         2⁄3 cup extra-virgin olive oil
  • ·         1⁄4 cup fresh thyme sprigs, lightly packed
  • ·         8 large cloves garlic, peeled and sliced

Garlic Olive Oil Instructions

Set EGG for indirect cooking (with convEGGtor) at 350°F/177°C.

In a Stir Fry/Paella Pan, combine oil and thyme. Submerge thyme sprigs in oil and place on EGG until thyme is sizzling throughout. Remove from heat. Stir in garlic and let stand for about 2 hours.

Pour oil through strainer into small jar, pressing any remaining oil out of solids. Cover and refrigerate until needed or up to 10 days.

 

Article Source: http://biggreenegg.com/recipes/garlic-cheddar-flatbread/

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Plank-Roasted Pears with Blue Cheese

Plank-Roasted Pears with Blue Cheese

Whether you serve these over dressed greens as a salad, on their own with a bold red wine as an appetizer, or as a sweet-savory dessert with a glass of port, you’ll savor the extra flavor that plank-roasting over charcoal gives this mild fruit.

Ingredients

  • ·         2 cedar or alder grilling planks, soaked in water for an hour
  • ·         4 large, ripe Anjou or Bartlett pears
  • ·         2 tbsp (30 ml) unsalted butter, melted
  • ·         2 tbsp (30 ml) wildflower or other amber honey
  • ·         ½ cup (120 ml) crumbled blue cheese, such as Maytag or Point Reyes
  • ·         Fresh thyme sprigs for garnish

Instructions

Set the EGG for direct cooking without the convEGGtor at 350°F/177°C.

Cut the pears in half lengthwise, leaving the stems intact. Using a sturdy teaspoon or a melon baller, remove the core from each half. Place the pear halves on a baking sheet, cut side up.

In a bowl, mix the melted butter and honey. Brush the honey mixture over the cut surface of the pears. Sprinkle the pears with the crumbled blue cheese.

Place the planks on the cooking grid and close the lid. When the planks start to smoke and pop, after 3 to 5 minutes, open the lid and turn the planks over using a grill gripper. Quickly place the pear halves on the planks, cut side up. Cover and cook for 12 to 15 minutes, or until the pears are scorched around the edges. Garnish with thyme sprigs and serve.

 

Article Source: http://biggreenegg.com/recipes/plank-roasted-pears-with-blue-cheese/

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Roasted Corn and Green Chili Cheese Spread

Roasted Corn and Green Chili Cheese Spread

Ingredients

  • ·         1 1⁄2 cups Roasted Corn, Kernels (or 2 medium Ears of Corn)
  • ·         2 cups Cheddar Cheese, shredded
  • ·         1 cup Mayonnaise
  • ·         1 (4 oz.) can diced Green Chili Peppers, drained and rinsed
  • ·         2 teaspoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
  • ·         2 teaspoons Original Louisiana Hot Sauce
  • ·         1⁄2 teaspoon Black Pepper

Instructions

Set EGG for direct cooking (no convEGGtor) at 400°F/204°C.

Wrap Ears of Corn in foil or leave in husk and place onto EGG. Turn corn until tender, approximately 20-25 minutes. Once tender, kernels can be cut from the cob.

In a bowl, combine Mayonnaise, Better Than Bouillon Roasted Chicken Base, Original Hot Sauce and Black Pepper and mix well.

Add Roasted Corn Kernels, Cheddar Cheese and Green Chilis and blend well.

Refrigerate and serve with our favorite chip or grilled vegetables for dipping.

Makes 4.5 cups

 

Article Source: http://biggreenegg.com/recipes/roasted-corn-and-green-chili-cheese-spread/

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Wicked Sweet Jalapeño Slaw

Wicked Sweet Jalapeño Slaw

Ingredients

  • ·         Green and red cabbage, shredded by hand
  • ·         Shredded carrots

Instructions

Combine cabbage and carrots in a large bowl. Mix dressing ingredients (recipe below) together and stir into cabbage and carrot mixture. Serve chilled.

Dressing Ingredients

  • ·         1⁄4 cup Olive Oil
  • ·         3⁄4 tsp Salt
  • ·         2 tbsp apple cider vinegar
  • ·         2 tbsp fresh lime juice
  • ·         2 tbsp honey
  • ·         1⁄4 cup packed Cilantro leaves
  • ·         3 tbsp Wickles Jalapeno Relish

Article Source: http://biggreenegg.com/recipes/wicked-sweet-jalapeno-slaw/

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Greek Lamb Stuffed Roma Tomatoes

Greek Lamb Stuffed Roma Tomatoes

Ingredients

  • ·         Cucumber Salsa
  • ·         Stuffing

Instructions

Combine all of the salsa ingredients and set aside until needed.

Set the EGG for direct cooking (without the convEGGtor) at 350°F/177°C.

Slice off the top of the tomatoes and scoop out the seeds and insides, being careful not to break the skin. Set upside-down on a paper towel to allow juices to run out for 10 minutes.

In a Stir Fry & Paella Pan, caramelize the onions. Brown the lamb with the salt and pepper. Add the mushrooms and 3 tablespoons of the tomato and cook for 1 minute. Add most of the feta cheese, reserving some for topping. Cook for 1 minute and remove from heat.

Place tomatoes on Grill Rings; fill tomatoes generously. Grill for 5-6 minutes or until tomato skins crack open slightly. Remove from heat, top with cucumber salsa and enjoy!

Cucumber Salsa Ingredients

  • ·         1 Cup (240 ml) Cucumber (Chopped)
  • ·         3 tbsp (45 ml) Onion (Chopped)
  • ·         1 Clove Garlic (Chopped)
  • ·         2 tbsp (30 ml) Dill (Chopped)
  • ·         1 tbsp (15 ml) Greek Yogurt
  • ·         1/2 tsp (3 ml) Lemon Juice
  • ·         Pinch of Salt and Ground Black Pepper

 

  • Stuffing Ingredients
  • ·         1 Ib Ground Lamb
  • ·         1/2 Large Onion (Chopped)
  • ·         1 Portobello Mushroom (Chopped)
  • ·         1 Clove Garlic
  • ·         2 tbsp (30 ml) Olive Oil
  • ·         1 tbsp (15 ml) Fresh Oregano
  • ·         1 tbsp (15 ml) Rosemary
  • ·         1/3 Cup (80 ml) Feta Cheese
  • ·         Pinch of Salt and Ground Black Pepper

 

Article Source: http://biggreenegg.com/recipes/greek-lamb-stuffed-roma-tomatoes/

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Double Smoked Potatoes

Double Smoked Potatoes

Ingredients

·         4 large baking potatoes (12 to 14 ounces)

·         2 tablespoons melted butter

·         Coarse sea salt and freshly ground black pepper

Instructions

Set up your Big Green Egg for indirect cooking with the convEGGtor, add a few chunks of hardwood to generate smoke, and preheat to 400°F/204°C.

Scrub the potatoes well with a vegetable brush. Blot dry. Pierce the potatoes several times with a fork. Brush the outside of the potato with melted butter and season generously with salt and pepper.

Place the potatoes on the EGG grid. Smoke/roast until the potatoes are tender in the center (they’ll be easy to pierce with a bamboo skewer), 1 to 11⁄2 hours. In the meantime, fry and drain the bacon in a skillet on the stovetop. Set aside.

Transfer the potatoes to a cutting board. Slice each potato in half lengthwise. While the potatoes are still quite hot, scrape out most of the potato flesh, leaving a 1⁄4 inch thick shell. Coarsely mash the potato flesh (it should still be chunky) and place in a mixing bowl.

Gently stir in the bacon, 3 tablespoons butter, the scallions, and the cheese. Stir in the sour cream and salt and pepper to taste.

Stuff the potato mixture back into the potato skins, mounding it in the center. Top each potato with a thin slice of butter and a sprinkling of smoked paprika.

Just before serving, reheat the potatoes in a preheated 400°F/204°C EGG until browned and bubbling, 20 to 25 minutes, or as needed.

Makes 8 potato halves.

For the Stuffing Ingredients

  •    4 strips artisanal bacon, cut crosswise into ¼ inch slivers
  •  4 tablespoons cold unsalted butter, thinly sliced
  • 4 tablespoons finely chopped scallions
  • 2 cups coarsely grated cheddar cheese (about 8 ounces)
  • ½ cup sour cream
  • Pimenton (smoked paprika) for sprinkling

Article Source: http://biggreenegg.com/recipes/double-smoked-potatoes/

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Fish and Shrimp Stuffed Jalapeños

Fish and Shrimp Stuffed Jalapeños

Ingredients

  • ·         1 pound jalapenos
  • ·         4-6 oz cream cheese
  • ·         1-2 pounds shrimp
  • ·         1 pound bacon
  • ·         Seasoning
  • Instructions

Set EGG for indirect cooking (with convEGGtor) at 400°F/204°C.

Cook the grouper on a Perforated Cooking Grid. Mix with cream cheese when cooked.

Cut the stems off and split the jalapenos in half long ways. Use your knife to cut out the vein through the middle of the jalapeno with all the seeds. If you do not remove the seeds, your peppers will be very spicy… in fact, probably too hot for most people’s liking. After removing the seeds, place the hollowed out jalapenos into your strainer and rinse them thoroughly.

Fill the hollowed out peppers with cream cheese and grouper. Remove the tail from your shrimp and place a single piece on top of your jalapeno. Wrap your jalapeno with half a slice of bacon and set into a Deep Dish Baking Stone.

Once all the jalapenos are wrapped, sprinkle with seasoning. Place jalapenos on the EGG for 15 minutes turning them half way through.

 

Article Source: http://biggreenegg.com/recipes/fish-and-shrimp-stuffed-jalapenos/

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