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Green Lighting Shrimp

Green Lightning Shrimp

Author: NecessaryIndulgences.com

Ingredients

  • 1-2 lbs Shrimp, peeled and deveined
  • 1 Bunch of Cilantro
  • 6-8 Jalapeños
  • 1 Bunch of Scallions
  • 5 Cloves of Garlic
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Cumin
  • ½ C Olive oil
  • 1 Stick of Butter
  • Limes

Instructions

  1. Slice the jalapeños and remove the seeds.
  2. Coarsely chop the jalapeños, scallions, and 3 cloves of garlic.
  3. Put them in a food processor and chop.
  4. Add the cilantro, salt, pepper, cumin, and olive oil and puree until everything is combined.
  5. Put the shrimp and the cilantro/jalapeño mixture in a zip-top bag and marinate for 30 minutes.
  6. For the Cilantro and Garlic Butter Sauce: Melt the butter, sauté 2 cloves of minced garlic, and then toss in a handful of chopped cilantro. Cook for about 2 minutes and keep it warm until the shrimp are cooked.
  7. Set up your grill for direct cooking and preheat it to high. While your cooker is getting hot, skewer the shrimp.
  8. Place the shrimp kebabs on the hot grate and grill until just cooked through, 1 to 3 minutes per side.
  9. Transfer the shrimp to a platter and pour the Cilantro and Garlic Butter Sauce over them.
  10. Squeeze fresh lime juice over the shrimp and serve.

Source From: http://necessaryindulgences.com/2013/05/green-lightning-shrimp/

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Perfect Thanksgiving Turkey on the Big Green Egg

How to smoke a whole Thanksgiving turkey on the Big Green Egg.

Author: Beth Bryan

Recipe type: Meat, Turkey, Big Green Egg, Thanksgiving Cuisine: American

Ingredients:

  • 1 whole turkey (ours was 14 lbs)
  • 2 sticks softened salted butter
  • 1 clove garlic, minced
  • 1 Tablespoon Rosemary (fresh or dried)
  • 1 Tablespoon Thyme
  • 2 teaspoons Sage

Instructions: 

1. If you purchase a frozen turkey, thaw the turkey in the refrigerator for a few days until completely defrosted all the way through. Factor in one day of thawing time for every four pounds of bird into your prep time. This might take up to a week, depending on the size of the turkey.

2. Preheat the Big Green Egg to about 325 ­-350 degrees Fahrenheit.

3. Remove all the giblets from inside the bird and discard unless you are making gravy with them.

4. Wash and rinse the turkey, then pat it dry completely with paper towels.

5. Tuck the wings under the back and tie the legs together with twine so everything cooks evenly.

6. Mix the butter, garlic, rosemary, thyme and sage together in a bowl

7. Rub the herbed butter all over the outside of the turkey until all the skin is covered.

8. Place a round disposable aluminum pan on the grill of the Big Green Egg to catch the drippings

9. Place the turkey on three big balls of aluminum foil to raise it up off of the pan and allow the fat to drip but not get inside the big green egg.

10. Roast the turkey for about 4 and a half hours, until it has an internal temperature of 165 degrees and the skin is brown and crispy. Depending on the size of the turkey, this could take longer. Plan to cook it for approximately 15­20 minutes per pound of bird.

11. Once you reach an internal temp of 165 degrees, remove turkey from grill and allow to sit for at least 15-­20 minutes before carving to allow juices to redistribute.

Recipe by Unskinny Boppy at http://unskinnyboppy.com/2014/11/perfect­thanksgiving­turkey­big­green­egg/

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Grilled Grouper with Basil Tomato Sauce

Grilled Grouper with Basil Tomato Sauce

Ingredients

  • ·         1 Tablespoon lemon juice
  • ·         1 ½ teaspoons minced fresh rosemary or ½ teaspoon dried rosemary, crushed
  • ·         1 ½ teaspoons olive oil
  • ·         ¼ teaspoon salt
  • ·         dash pepper
  • ·         2 fish fillets
  • ·         ¼ cup diced seeded tomato
  • ·         1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • ·         1 Tablespoon chopped green onion
  • ·         1 ½ teaspoons red wine vinegar
  • ·         ¼ teaspoon grated orange peel

Instructions

In a large resealabe bag, combine the lemon juice, rosemary, oil, salt and pepper; add fish. Seal bag and turn to coat. Refrigerate for 1 hour.

Drain and discard marinade.

Set EGG for direct cooking (no convEGGtor) at 350°F/177°C. Grill fish on Perforated Cooking Grid until fish flakes easily.

In a small saucepan, combine the remaining ingredients. Cook over medium heat. Serve with fish.

 

Article Source: http://biggreenegg.com/recipes/grilled-grouper-with-basil-tomato-sauce/

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Sesame Tuna Flatbread

Sesame Tuna Flatbread

Ingredients

  • ·         8 ounces Sushi grade tuna fillet
  • ·         1 (8.5 ounce) package Naan bread
  • ·         2 Tablespoons Better Than Bouillon® Fish Base
  • ·         1⁄4 cup sesame seeds
  • ·         2 Tablespoons cracked black pepper
  • ·         1 Tablespoon sweet chili sauce
  • ·         3 (1⁄2”) pineapple slices

Instructions

Set EGG for direct cooking (no convEGGtor) at 425°F/218°C. Place a nonstick grill pan onto the grid.

Mix the fish base, black pepper and sweet chili sauce in a small bowl. Coat the tuna and press with the sesame seeds.

Mix the sweet chili sauce (recipe below) and cilantro together for the base. Set aside.

Mix the cilantro leaves, garlic, fish base and olive oil in a small bowl (ingredients below). Set aside.

Place the tuna and pineapple slices onto the grill pan and grill for 2 minutes per side. Add the Naan bread directly to the EGG. Grill for 1 minute per side. Slice the tuna into 1” – 2” slices and cut the pineapple into 1⁄2” cubes.

Spread each Naan bread with half of the sweet chili base and sprinkle with 1 cup arugula. Add half of the tuna and pineapple to the top of the arugula and drizzle with the dressing. Serve immediately.

Try with 1 teaspoon of Better Than Bouillon® Roasted Garlic Base in place of the minced garlic.

Article Source: http://biggreenegg.com/recipes/sesame-tuna-flatbread/

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Flat Iron Steak Fajitas

Flat Iron Steak Fajitas

Ingredients

  • ·         2 pounds flat iron steak
  • ·         2 Tablespoons Better Than Bouillon® Reduced Sodium Roasted Beef Base
  • ·         1⁄4 cup vegetable oil
  • ·         2 teaspoons dried oregano
  • ·         2 teaspoons ground cumin
  • ·         2 teaspoons cracked black pepper
  • ·         2 Tablespoons chopped garlic
  • ·         2 Tablespoons freshly chopped cilantro
  • ·         2 red bell peppers, cleaned and quartered
  • ·         1 large yellow onion, quartered

Instructions

Set EGG for direct cooking (no convEGGtor) at 450°F/232°C.

Mix the Roasted Beef Base, oil, oregano, cumin, pepper, garlic and cilantro in a small mixing bowl. Rub half the marinade over the flat iron steak and refrigerate covered for 2 hours and up to 8 hours. Add the vegetables to the remaining marinade and refrigerate.

Remove the steak from the marinade and place directly onto the EGG. Grill for 4-5 minutes per side. Remove the steak from the EGG and place on cutting board. Let rest for 5 minutes.

Add the peppers and onions to the grill. Grill for 2-3 minutes per side. Remove the vegetables from the grill and chop into 1” pieces.

Slice the steak thinly and serve with the grilled vegetables.

Serves 4

 

Article Source: http://biggreenegg.com/recipes/flat-iron-steak-fajitas/

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Grilled Chicken Arugula Pesto Wings

Grilled Chicken Arugula Pesto Wings

Ingredients

  • ·         2 pounds chicken wings, tips trimmed
  • ·         2 teaspoons Better Than Bouillon® Seasoned Vegetable Base
  • ·         1 (4 ounce) package of Baby Arugula
  • ·         1 Tablespoon minced garlic
  • ·         1 Tablespoon freshly squeezed lemon juice
  • ·         1⁄2 teaspoon cracked black pepper
  • ·         3⁄4 cup grated Parmesan cheese, divided
  • ·         1⁄2 cup olive oil

Instructions

Add the Seasoned Vegetable Base, arugula, garlic, lemon juice, black pepper and 1⁄4 cup of the Parmesan cheese to the bowl of a food processor fitted with the steel blade. Pulse for 30 seconds. While the machine is running slowly drizzle in the olive oil until the pesto is combined.

Add the pesto to a re-sealable plastic bag, add the wings, toss to coat and refrigerate for 2 hours or up to 8 hours.

Set EGG for indirect cooking (with convEGGtor) at 450°F/232°C.

Remove the wings from the pesto and place directly onto the EGG. Grill the wings for 10 minutes per side.

Remove the wings from the EGG and sprinkle with the remaining grated Parmesan cheese. Serve immediately.

Serves 4-6

 

Article Source: http://biggreenegg.com/recipes/grilled-chicken-arugula-pesto-wings/

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Ham Steaks with Jalapeño and Cherry Cola Glaze

Ham Steaks with Jalapeño and Cherry Cola Glaze

Ingredients

  • ·         1 cup cherry cola
  • ·         1 cup firmly packed brown sugar
  • ·         4 red jalapeños, seeded and chopped
  • ·         1 green jalapeño, chopped with seeds
  • ·         4 tablespoons cornstarch
  • ·         4 tablespoons grenadine
  • ·         4 (4-ounce) ham steaks
  • ·         2 tablespoons olive oil
  • ·         Freshly ground black pepper

Instructions

Set the EGG for direct cooking (no convEGGtor) with the Cast Iron Grid. Preheat the EGG to 400ºF/204ºC.

Combine the cherry cola, brown sugar, and jalapeños in a small saucepan on the stovetop and simmer for 10 minutes. Using a fork, mix the cornstarch with the grenadine and add to the saucepan. Whisk together and cook for 1 minute, or until thickened. Carefully pour the hot glaze into the bowl of a food processor fitted with the steel blade and process for 30 seconds. Pour the glaze into a small bowl and set aside.

Brush the ham steaks with the oil and season with pepper. Place the ham steaks on the Grid. Close the lid of the EGG and cook for 5 minutes, turn the steaks over, baste with the glaze, and continue cooking for 5 more minutes.

Transfer the steaks to a platter and baste them with the glaze. Pour the rest of the glaze into a dish. Serve the ham steaks immediately with the glaze on the side.

Serves 4

 

Article Source: http://biggreenegg.com/recipes/ham-steaks-with-jalapeno-and-cherry-cola-glaze/

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BBQ Pork Pluma with Butternut Pumpkin

BBQ Pork Pluma with Butternut Pumpkin

Ingredients

  • ·         6.5 lb (3 kg) pork pluma

Pork Marinade Ingredients

  • ·         2 basil leaves
  • ·         1 sprig of thyme
  • ·         ½ sprig of rosemary
  • ·         1 sage leaf
  • ·         2 bay leaves
  • ·         Zest of 2 lemons (blanched and chopped)
  • ·         2 garlic cloves, sliced
  • ·         1 cup (240 ml) olive oil
  • ·         2 tsp (10 ml) sea salt
  • ·         1½ tsp (8 ml) black pepper
  • ·         1 tbsp (15 ml) caraway seeds

Pork Marinade Instructions

Take all the herbs and lightly chop them together, toast the black pepper and the caraway seeds in a pan. Season the pork with all of the ingredients and marinate for 3 to 4 days ideally, but at least overnight. Before roasting, remove the herbs.

Set the EGG for indirect cooking with the convEGGtor at 325°F/163°C.

Slice the pork into the desired serving size, and roast on the EGG for 30 to 45 minutes, turning about every 10 minutes. A few damp sage and rosemary sprigs added to the charcoal at this point will add to the taste of the pork.

Roasted Butternut Pumpkin Ingredients

  • ·         One butternut pumpkin
  • ·         Olive oil
  • ·         Salt and pepper

Roasted Butternut Pumpkin Instructions

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

Cut the neck off of the pumpkin and use the round base of the pumpkin for roasting in the EGG; the rest you will use to make pickled pumpkin and pumpkin puree (scan the QR code below). Slice the base into ½ in (12 mm) rounds. Rub the tops of the rounds with a little bit of olive oil; season with salt and pepper. Place on the cooking grid and roast for 45 minutes until nice and roasted … be careful not to overcook them.

 

Article Source: http://biggreenegg.com/recipes/bbq-pork-pluma-with-butternut-pumpkin/

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Grilled Duck Breast with Apple Brandy Glaze

Grilled Duck Breast with Apple Brandy Glaze

Ingredients

  • ·         4 duck breasts
  • ·         2 tbsp (30 ml) salt
  • ·         2 tbsp (30 ml) black pepper
  • ·         2 tbsp (30 ml) paprika

Instructions

Set the EGG for direct cooking without the convEGGtor at 375°F/191°C.

Using a small knife cut a small pocket in each duck breasts, making sure that the pocket goes all the way through the middle of the breast to the other end; do not butterfly the breast. Gently stuff 2 to 4 tbsp (30 to 60 ml) of the chorizo stuffing into each duck breast.

Season both sides of the duck with salt, black pepper and paprika. Grill stuffed duck breast, fat side down first, for 8 to 10 minutes on each side until golden brown.

Liberally brush glaze on each side of the duck with Apple Brandy Glaze. Let rest on the cutting board for 5 to 7 minutes before cutting; this will allow the juices to distribute evenly and give the duck a resting temperature of 140-145°F/60-63°C for medium doneness. Slice duck breast into ¾ in/2 cm medallions. Serve immediately.

Chorizo-Sage Cornbread Stuffing Ingredients

  • ·         2 chorizo sausage links, meat removed from the casing
  • ·         2 tbsp (30 ml) parsley, chopped
  • ·         3 sage leaves, chopped
  • ·         1½ cups (360 ml) dried cornbread (fresh or bagged)
  • ·         ¾ cup (180 ml) chicken stock
  • ·         1½ tbsp (22 ml) extra virgin olive oil
  • ·         1 whole diced shallot or ¼ cup (60 ml) small diced yellow sweet onion
  • ·         Salt and pepper, to taste

Chorizo-Sage Cornbread Stuffing Instructions

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

Add olive oil to a Stir-fry & Paella Pan, add chorizo and stir occasionally until cooked through. Add shallot, brown until golden. Add chicken stock and bring to a boil.

Remove the Pan from the EGG, fold in cornbread, chopped parsley and chopped sage until well incorporated, and cornbread stuffing is moist. Season to taste with salt and pepper. Allow cornbread-sage stuffing to cool before stuffing duck breasts.

Apple Brandy Glaze Ingredients

  • ·         ½ cup (120 ml) apple brandy
  • ·         1 cup (240 ml) apple juice
  • ·         2 tbsp (30 ml) sugar

Apple Brandy Glaze Instructions

Pour all ingredients into a Stir-fry & Paella Pan, whisk together and bring to a boil. Reduce heat to 300°F/149°C; simmer until sauce forms a glaze consistency, about 20 minutes. Remove glaze from the EGG, allow glaze to cool.

Cranberry Orange Sauce Ingredients

  • ·         1 cup (240 ml) fresh or frozen cranberries
  • ·         1 cup (240 ml) triple sec
  • ·         4 tbsp (60 ml) sugar
  • ·         Zest and juice of one medium orange

Cranberry Orange Sauce Instructions

In a Stir-fry & Paella Pan, combine triple sec, sugar, orange juice and zest; bring to a boil. Add cranberries and cook until cranberries start to pop. Reduce heat to 300°F/149°C, until cranberry-orange sauce turns to sauce/glaze consistency; check for desired sauce sweetness at this point.

 

Article Source: http://biggreenegg.com/recipes/grilled-duck-breast-with-apple-brandy-glaze/

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Texas-Style Brisket

Texas-Style Brisket

This brisket is wonderful alone or served with soft tortillas and taco toppings.

Ingredients

·         One 10 to 12 lb (4.5 to 5.5 kg) whole packer brisket (Choice or higher)

Instructions

Mix the rub ingredients (listed below) in a large bowl. This mix will make more than you need for one brisket; store the remainder in an airtight container.

Trim the excess fat and silver skin from the brisket. Also, remove any “hard” pieces of fat as they will not render off during the cooking process. Trim the fat off the bottom of the brisket leaving only ¼ in (6 mm) fat. Apply rub to all sides of the meat liberally … I mean liberally! Cover the brisket and place in the refrigerator to marinate overnight.

Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C.

Place the brisket on the grid, fat-side down – this is my preference, but highly debated in the barbecue world. Fat-side up is fine if that is your preference, but fat down is what many competitors do as it gives you a much better presentation. When the meat reaches an internal temperature of 160°F/71°C, double wrap the brisket in non-waxed butcher paper or aluminum foil – this is what we call the Texas crutch. The bark will have formed nicely by this point.

Continue to smoke the brisket until the meat is “probe tender,” which means when you probe it there is no resistance … think of a toothpick in a cake. Each piece of meat is different but this will likely be at an internal temperature of between 200-202°F/93-94°C. Remove the brisket from the EGG, wrap in a towel and place in a cooler for at least one hour. This will allow the juices to re-distribute in the meat. Unwrap the brisket and slice against the grain.

Brisket Rub Ingredients

  • ·         1 cup (240 ml) coarsely ground pepper
  • ·         1 cup (240 ml) non-iodized salt
  • ·         ¼ cup (60 ml) granulated garlic
  • ·         ¼ cup (60 ml) onion powder
  • ·         ¼ cup (60 ml) paprika

Article Source: http://biggreenegg.com/recipes/texas-style-brisket/

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Green Tomato Pizza with Smoked Chicken and Truffle Crema

Green Tomato Pizza with Smoked Chicken and Truffle Crema

Ingredients

·         8 oz (227 g) smoked chicken, pulled

·         ½ red bell pepper, slivered

·         8 oz (227 g) fresh mozzarella cheese, cut into thin slices

·         2 tbsp (30 ml) fresh corn kernels (drain well if using canned)

·         4 or 5 fresh basil leaves, lightly chopped

Instructions

Run warm water until it is around 110°F/43°C, then measure 1 cup (240 ml) into a small bowl. Add the sugar and whisk, then sprinkle in the yeast and let sit until it blooms, 5 to 10 minutes.

With a stand mixer, mix together the flour, salt and Italian seasoning. Pour in the water/yeast and blend on low speed until combined. Add 1 tsp (5ml) of the olive oil and continue to blend until a dough forms, then keep mixing for 5 or 6 minutes. Lightly flour a Dough Rolling Mat, dump the dough onto it, and form into a ball. Drizzle the remaining teaspoon of olive oil into a large mixing bowl to coat the inside of the bowl. Transfer the dough ball to the bowl, cover with a damp towel, and let rise until it doubles in size, about 1½ hours.

While the dough is rising, prepare the sauce. Use 1 tsp (5 ml) of the olive oil to lightly oil the green tomatoes and char on the EGG, then set aside. In a small stockpot over medium heat, heat the remaining olive oil, add the onion and cook until softened, 3 to 4 minutes. Then add the garlic and cook for 2 minutes. Core and chop the tomatoes and add them along with the salt, pepper, sugar, vinegar and red pepper. Cook for 5 minutes, then decrease the heat and simmer for 25 to 30 minutes, stirring occasionally, until the tomatoes are soft. Stir in the basil and oregano, then, using an immersion blender (or food processor), blend until smooth.

To make the truffle crema, whisk the crema and truffle oil together. Store covered in the refrigerator until needed.

When the dough has risen, place on a lightly floured Dough Rolling Mat and knead 4 or 5 times, then divide into 4 parts. Roll out each piece into a 10 in (25 cm) circle (the thinner the better).

To assemble, spoon ½ cup (120 ml) sauce onto each crust and spread with the bottom of a spoon. Lay fresh mozzarella cheese on the pizza, then sprinkle smoked chicken, red bell pepper and fresh corn kernels over the pizzas.

Set the EGG for indirect cooking with the convEGGtor at 600°F/316°C. Add a Pizza & Baking Stone. Dust a Pizza Peel with cornmeal, add a pizza, and slide onto the Stone for 5 to 6 minutes, or until the crust is browned and any cheese is melted. Remove and drizzle the Truffle Crema over the pizza, using a fork. Then sprinkle on the basil and serve.

Makes four (10 in / 25 cm) pizzas

Pizza Dough Ingredients

  • ·         1 cup (240 ml) warm water
  • ·         1 tsp (5 ml) sugar
  • ·         1 tsp (5 ml) active dry yeast
  • ·         3 cups (710 ml) all-purpose flour
  • ·         1½ tsp (8 ml) kosher salt
  • ·         ½ tsp (3 ml) dried Italian seasoning (optional)
  • ·         2 tsp (10 ml) olive oil, divided

Green Tomato Pizza Sauce Ingredients

  • ·         2 tbsp (30 ml) olive oil
  • ·         5 medium green tomatoes
  • ·         ½ cup (120 ml) thinly sliced sweet or white onion
  • ·         2 cloves garlic, minced
  • ·         1 tsp (5 ml) kosher salt
  • ·         ½ tsp (3 ml) freshly ground black pepper
  • ·         1 tsp (5 ml) sugar
  • ·         1 tbsp (15 ml) white vinegar
  • ·         2 tsp (10 ml) hot red pepper flakes
  • ·         ¼ cup (60 ml) fresh basil leaves, roughly chopped
  • ·         1 tsp (5 ml) diced fresh oregano

Truffle Crema Ingredients

  • ·         ½ cup (120 ml) crema
  • ·         1½ tsp (8 ml) white truffle olive oil

 

Article Source: http://biggreenegg.com/recipes/green-tomato-pizza-with-smoked-chicken-and-truffle-crema/

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Spinach, Onion and Three Cheese Calzone

Spinach, Onion and Three Cheese Calzone

Warm, crispy calzone filled with onions and Parmigiano-Reggiano, Mozzarella and Ricotta cheese. Able to be made in two different sizes with our handy calzone press.

Ingredients

  • 1¼ lb dough (60 kg) pizza dough
  •  10 oz (285 g) baby spinach
  • 2 tbsp (30 ml) olive oil, plus more for brushing
  •  1 sweet onion, minced
  •  2 cloves garlic, minced
  •  ½ cup (45 g) freshly grated Parmigiano-Reggiano cheese
  •  4 oz (120 g) fresh mozzarella cheese, finely diced
  • 1 cup (225 g) ricotta cheese
  • Salt and freshly ground pepper
  • All-purpose flour for dusting

Instructions

Let the dough sit at room temperature 1 to 2 hours before building the calzone.

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

Rinse the spinach and let drain. In a pan, heat the oil over medium heat. Add the sweet onion and cook until translucent, then add the garlic and cook about 1 minute. Add the spinach, cover and cook until tender. Drain the spinach mixture in a colander, pressing gently to remove excess liquid; transfer to a bowl, add the cheeses and mix well. Season with salt and pepper.

Roll out the dough on a Dough Rolling Mat and use the Calzone Press to cut out the dough circles and form calzones. Place the calzones on a preheated Pizza/Baking Stone and bake until golden brown, about 20 minutes. Transfer to a cooling rack for 10 minutes. Serve warm.

 

Article Source: http://biggreenegg.com/recipes/threecheesecalzone/

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Grilled Lobster Tails

Grilled Lobster Tails.jpg

Grilled Lobster Tails

Ingredients

  •   4 (4-ounce) lobster tails, cleaned
  •   1 tablespoon Better Than Bouillon® Lobster Base
  •  1 cup softened, unsalted butter
  • 1 tablespoon sambel oelek (Fresh chili paste)
  •    1⁄4 cup freshly chopped parsley
  •  1 teaspoon Better Than Bouillon® Roasted Garlic Base

Instructions

Set EGG for direct cooking (no convEGGtor) at 450°F/232°C.

Mix the Lobster Base, butter, fresh chili paste, parsley, and Roasted Garlic Base in a small bowl. Divide the butter in half.

Spread 2 tablespoons of the butter over the meat of each lobster tail. Place the lobsters directly onto the EGG, meat side up, and grill for 5-6 minutes.

Melt the remaining reserved butter. Remove lobsters from EGG and serve immediately with the remaining butter.

Serves 4

 

Article Source: http://biggreenegg.com/recipes/grilled-lobster-tails/

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Grouper with Pineapple Salsa

Grouper with Pineapple Salsa

Ingredients

  • ·         2 cups fresh pineapple
  • ·         2 green onions chopped
  • ·         ¼ cup finely chopped green pepper
  • ·         ¼ cup minced fresh cilantro
  • ·         4 teaspoons plus 2 Tablespoons lime juice divided
  • ·         ⅛ teaspoon plus ¼ teaspoon salt divided
  • ·         Dash cayenne pepper
  • ·         1 Tablespoon canola oil
  • ·         8 fish fillets
  • ·         ⅛ teaspoon pepper

Instructions

For salsa, in a serving bowl, combine pineapple, green onion, green pepper, cilantro, 4 teaspoons lime juice, ⅛ teaspoon salt and cayenne. Refrigerate until serving.

Mix oil and remaining lime juice. Drizzle over fish with remaining salt.

Set EGG for direct cooking (no convEGGtor) at 350°F/177°C. Cook on Perforated Cooking Grid until done.

 

Article Source: http://biggreenegg.com/recipes/grouper-with-pineapple-salsa/

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Justin Moore’s BBQ Shrimp

Justin Moore’s BBQ Shrimp

Ingredients

·         1 pound peeled and deveined shrimp

·         Cajun dry seasoning (I use Tony's)

·         Good olive oil

·         Fresh chopped garlic

·         Freshly ground pepper

·         Kosher salt

·         Red pepper flakes

Instructions

Get the EGG to 400-450°F (204-232°C).

In a bowl, mix shrimp with all ingredients. Amounts of each depend on your taste … I like mine spicy, so I use a fair amount of Cajun spice and pepper flakes. Don’t drown in olive oil, but make sure each shrimp is covered. Use skewers for cooking on the EGG. Cook 3 to 4 minutes per side, then close all vents, and cook for 2 more minutes for a nice smoke flavor.

Serve over pasta, or as an appetizer with toasted French bread.

 

Article Source: http://biggreenegg.com/recipes/justin-moores-bbq-shrimp/

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Maple-Glazed Pork Ribs

Maple-Glazed Pork Ribs

Ingredients

  • ·         Iberico pork ribs
  • ·         4 Iberico sausages with mustard and parsley
  • ·         2 heads of garlic, smoked on the EGG
  • ·         Thyme
  • ·         Rosemary
  • ·         Parsley
  • ·         Pure maple syrup
  • ·         ½ stick of butter
  • ·         Salt and pepper
  • ·         Olive oil

Instructions

One day in advance, marinate the pork ribs in a mixture of chopped thyme, rosemary, several garlic cloves and a little olive oil.

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

Place the ribs on the grill to brown. Partially close the dampers so that the temperature starts to drop, stabilizing at 250 to 300°F/120 to 150°C, until the meat reaches an internal temperature of 140°F/60°C. At the same time, grill the sausages until golden brown; slice into pieces.

While the ribs are cooking, top with some sprigs of thyme, rosemary and several garlic cloves.

Brush the meat with the maple syrup to caramelize. Separate the parsley leaves from the stems. Finely chop the leaves. Melt the butter. Press the remaining garlic using a garlic press, and add this to the melted butter along with the chopped parsley, salt and pepper.

Slice the sausages and serve with the ribs and sauce.

 

Article Source: http://biggreenegg.com/recipes/maple-glazed-pork-ribs/

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Chicken and Shrimp Paella

Ingredient 

  • ·         15 large shrimp (feel free to add clams or mussels)
  • ·         1 lb (450 g) chicken thighs
  • ·         8 cups (1.9 L) chicken stock
  • ·         1 pinch saffron
  • ·         ½ cup (120 ml) fresh parsley
  • ·         2 to 3 tbsp (30 to 45 ml) fresh thyme
  • ·         8 oz (225 g) chorizo sausages, sliced bite-size
  • ·         3 garlic cloves, minced
  • ·         1 large onion, diced
  • ·         1 large bell pepper, diced
  • ·         4 plum tomatoes, diced
  • ·         4 tbsp (60 ml) tomato paste
  • ·         ½ tbsp (8 ml) paprika
  • ·         1 cup (240 ml) olives, pitted and diced
  • ·         3 cups (710 ml) calasparra rice  
  • ·         3 lemons, quartered

Instructions Serves 6 to 8

Set the EGG for direct cooking without the convEGGtor at 500°F/260°C.

Peel shrimp, leaving on the tail. Lightly salt the chicken thighs and shrimp. Heat the chicken stock with saffron and herbs; keep hot but not boiling as you cook.

Coat the bottom of a Stir-Fry & Paella Pan with olive oil. Add the pan to the cooking grid and brown the chorizo for 1 or 2 minutes; set aside. Brown the chicken for 2 to 3 minutes; set aside.

Sauté garlic, onion and bell pepper until softened, adding tomatoes shortly before the mixture is finished. Add the tomato paste, paprika and olives; stir in the chicken and chorizo. Add rice, mixing together and stirring one minute. When the rice is slightly translucent add enough chicken stock to cover the whole mixture and lower the EGG temperature to 375°F/191°C.

Stir a few times in the first 10 minutes, adding broth as necessary to keep the rice fully covered. After this let the paella sit and cook another 10-20 minutes, adding broth bit by bit to keep the rice submerged until the rice on the top is al dente. Stir the paella one last time and place the shrimp on top, turning over after 2 to 4 minutes to cook on the other side. Carefully remove the paella from the EGG, cover and let rest for 15-20 minutes. Garnish with lemon wedges.

 

Article Source: http://biggreenegg.com/recipes/chicken-and-shrimp-paella/

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Blueberry BBQ Chicken

Blueberry BBQ Chicken

Recipe courtesy of Vivian Howard. Her documentary film series, “A Chef’s Life,” has won a Peabody Award, a Daytime Emmy and was nominated for four James Beard Awards. You can read more about Vivivan on P32 of ourLifestyle Magazine.

“My Blue Q Suace is inspired by typical Eastern North Carolina vinegar-based barbecue sauce. But we use a blueberry vinegar, so it’s a little more balanced than you would typically find at a barbecue stand here.” –Vivian Howard

Ingredients

·         1 to 3 lb (450 g to 1.4 kg) chicken – ask your butcher to butterfly or spatchcock your chicken by cutting the backbone and sternum out and flattening

·         2 tsp (10 ml) salt

·         1½ tsp (8 ml) black pepper

Instructions

To make the Blue Q Sauce (ingredients below), begin by combining the blueberries and a little of the vinegar in a food processor. Pulse the berries just to break them up. You’re not trying to achieve smooth berries at this point; you just want to get some blue juice flowing. In a Dutch oven or 4 quart (3.75 L) saucepan, combine all of the sauce ingredients. Bring to a simmer over medium heat and cook for one hour, covered. Give it a stir from time to time to avoid scorching the bottom.

Carefully transfer the sauce to a blender. Pull the little knob off the top of the lid and cover it with a dish towel to prevent a mess! Blend the sauce to get it as smooth as you can, then strain it through a fine mesh strainer and transfer it back to your pan. Cook to reduce it by one-third. The Blue Q should coat the back of a spoon and be the viscosity of maple syrup. Refrigerate overnight to let things mellow out. This sauce will keep for months covered in the refrigerator.

30 minutes before you plan to cook it, bring the chicken to room temperature and season it thoroughly with 2 tsp (10 ml) salt and 1½ tsp (8 ml) black pepper.

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

Place the chicken skin-side up on the cooking grid and roast for 20 minutes, then begin basting with the blueberry sauce every 5 minutes for an additional 20 minutes of cooking. After 40 minutes total, turn the chicken over to caramelize the skin and baste the other side 10 more minutes. Using a thermometer, check the temperature of the thigh. Once it’s at 165°F/74°C, remove the chicken from the EGG and douse the chicken in blueberry sauce; let rest for 10 minutes, then cut the chicken into 6 or 8 pieces and toss once more in sauce. Serve warm or at room temperature.

Blue Q Sauce Ingredients

  • ·         3 cups (710 ml) blueberries
  • ·         2 cups (480 ml) apple cider vinegar
  • ·         2 cups (480 ml) granulated sugar
  • ·         1 tsp (5 ml) salt
  • ·         One 3-inch cinnamon stick
  • ·         1 bay leaf
  • ·         ¼ tsp (2 ml) chili flakes

 

Article Source: http://biggreenegg.com/recipes/blueberry-bbq-chicken/

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