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Ultimate Peach Cobbler

Ingredients: 

1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1-1/2 cups sugar (divided into 3/4 cup each)
1 tbsp baking powder
1/4 tsp kosher salt
1 cup milk
4 cups (about 4 large) fresh peaches, pealed and sliced (or canned equivalent, drained)
1 tbsp fresh lemon juice
1/4 tsp lemon zest
1/4 tsp cinnamon
1/8 tsp nutmeg

Preheat Big Green Egg to 375 degrees. Melt butter in DO or cast iron skillet. Combine flour, 3/4-cup flour, 3/4-cup sugar, baking powder and kosher salt in a medium bowl. Add milk and stir just until the dry ingredients are incorporated. Without stirring, pour batter over the melted butter. Heat remaining 3/4-cup sugar, peach slices, lemon juice, lemon zest, cinnamon and nutmeg over medium-high heat, stirring constantly until sugar has melted and all ingredients are fully mixed. Without stirring, pour the peach mixture over the batter. The crust will form over the peaches during baking. Sprinkle cobbler crust with additional cinnamon if desired.

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Salt Baked Snapper

Ingredients
4 pounds Kosher salt
3 egg whites
1 whole snapper  (4-5 pounds cleaned)
¼ cup extra-virgin olive oil
Lemon wedges

Instructions

Set EGG for direct cooking at 550°F/288°C.

Mix salt and egg whites in a big bowl and mix until light and fluffy. Spread ¼ of the salt mixture on a thick pan covered with aluminum foil. Place cleaned fish onto the salt on the pan and cover with the rest of the salt mixture.

Place the dish in the Big Green Egg and cook until internal temperature reaches 130°F/55°C. When done, let rest 10 minutes. Place fish on a platter and crack the salt crust with a hammer to reveal the tender fish.

Serve with grilled lemon wedges, fennel and herb salad drizzled with olive oil.

Bon Appétit!

Makes 6 to 8 servings

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Wild Mushroom and Blue Cheese Stuffed Burger

Ingredients
2 lbs (900 g) ground venison or sirloin
Salt and pepper, for seasoning
2 1⁄2 tbsp (37 ml) hot sauce
10 oz (285 g) mixed wild mushrooms, sautéed and drained
8 oz (115 g) blue cheese, crumbled
Arugula for garnish

Instructions
Mix the hot sauce into the ground meat, then divide the meat into eight equal portions, 1⁄4 pound (113 g) each. Place one portion of meat into the Big Green Egg Burger Press. Press the burger using the small end of the lid to form a well for the stuffing.

Fill center with the mushrooms and 6 oz (90 g) blue cheese. Place remaining ground meat on top and press to seal.

Set the EGG for direct cooking at 400°F/204°C. Cook burgers for 3 to 5 minutes per side depending on desired doneness. Top with remaining blue cheese and arugula.

Makes 4 burgers

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El Greco Pizza

Ingredients
1 tbsp (15 ml) olive oil
1 garlic clove, minced
2 cups (85 g) fresh spinach
1⁄4 cup (60 ml) marinara sauce
1⁄2 (55 g) mozzarella cheese, shredded
1⁄3 cup (50 g) feta cheese, crumbled
1⁄3 (65 g) Kalamata olives, pitted and halved
1 thin crust pizza dough round of your choice

Instructions
Set the EGG for indirect cooking (with the convEGGtor) at 550°F/288°C.

In a Stir-Fry & Paella Pan or sauté pan, heat the olive oil, minced garlic and fresh spinach. Toss the spinach around in the oil until it wilts enough to be managed with a spoon. Remove from the EGG and set aside.

Add a Pizza & Baking Stone and preheat approximately 20 minutes prior to baking.

On a Dough Rolling Mat, roll the dough to 1⁄4 inch (6 mm) thick; transfer it to a heavily floured Pizza Peel. Use a spoon to evenly spread the marinara sauce around the dough. Next, spread the cooked spinach over the sauce; sprinkle evenly with the shredded mozzarella and olives.

Move the dough to the Pizza & Baking Stone and bake for approximately 5 minutes. Remove the pizza from the EGG when the crust is crisp and evenly browned. Sprinkle immediately with crumbled feta cheese. Allow to cool for one minute before slicing to serve.

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Sticky Buns

Ingredients

Your favorite dough (approx. 24 oz)

Topping
1⁄2 cup real maple syrup 1⁄4 cup butter, melted
1 cup brown sugar
1 cup chopped pecans

Filling
2 tbsp butter, softened 1⁄2 cup brown sugar
2 tsp cinnamon

Instructions

Set the EGG for indirect cooking (with convEGGtor) at 350°F/177°C and lightly grease aStir Fry & Paella Pan.

For the topping, whisk together the syrup and softened butter. Pour half of the glaze in the bottom of the Stir Fry & Paella Pan and sprinkle brown sugar and pecans on top. Reserve the remaining topping for later.

For the filling, whisk together the butter, sugar and cinnamon.

Place dough on a lightly greased work surface and pat or roll it into a rectangle, about 1⁄4” thick. Spread filling evenly over the dough and roll dough into a log, the long way.

Use a serrated knife to slice the log into 16 slices. To make clean cuts, rinse the blade in hot water and wipe it off between slices.

Place buns in the Stir Fry & Paella Pan and pour the remaining topping over them.

Cook sticky buns in the EGG for 25 minutes, or until slightly brown. Remove them from the EGG and loosen their edges with a knife and scoop out with a rubber spatula.

Allow to cool slightly before serving. Store extras at room temperature in an airtight container. Makes 16 buns

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Cardamom Fennel Scallops

Ingredients
1 tsp (2 g) fennel seeds
1⁄2 tsp (1 g) black or yellow mustard seeds
1⁄4 tsp (.5 g) cardamom seeds
1 lb. (455 g) large sea scallops (12 to 15)
4 medium-sized cloves garlic, finely chopped
2 dried red cayenne chilies (like chile de arbol), stems discarded, coarsely chopped (do not remove the seeds)
1 tsp (6 g) coarse kosher or sea salt
2 tbsp (30 ml) canola oil
1⁄2 cup (125 ml) unsweetened coconut milk
1 tbsp (2 g) finely chopped fresh cilantro leaves and tender stems

Instructions
Place the fennel, mustard and cardamom seeds in a spice grinder (or a coffee grinder) and grind them to the consistency of finely ground black pepper (and be sure to take a good sniff as you open the lid…just be prepared for a burst of flavor!) Transfer the spice blend to a medium-size bowl.

Add the scallops, garlic, chilies and salt to the bowl with the spice blend and stir to mix, making sure you coat the scallops well. Refrigerate the scallops, covered, until you are ready to cook them; keep in mind that since there is nothing acidic in this mix, you can easily marinate the scallops overnight.

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

When you are ready to cook the scallops, heat the oil in our combination Stir-Fry and Paella Grill Pan until the oil appears to shimmer. Add the scallops, rub and all, to the skillet, arranging them in a single layer. Sear the scallops until they are light reddish brown, 2 to 3 minutes per side.

Pour the coconut milk into the pan; the coconut milk will immediately start to bubble in the hot pan. Crape the bottom of the pan to release al the browned bits, effectively deglazing the pan to create a depth of the scallops simmer, without stirring, until they are firm to the touch, about 2 minutes. Transfer the scallops to a serving platter.

Let the sauce continue to simmer, stirring occasionally, until thickened, about 2 minutes. Pour the pan sauce over the scallops. Serve the scallops warm, sprinkled with the cilantro. Enjoy!

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Wickles Open Face Jalapeno Poppers

Ingredients
12 jalapenos
16 oz shredded white cheddar cheese
8 oz Monterey Jack cheese
1.5 cups of mayo
1⁄2 cup cream cheese
7 heaping spoons of Wickles Hoagie Relish
1⁄2 tsp garlic powder
1⁄2 teaspoon black pepper.

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

Core and slice jalapenos in half. Mix all ingredients from above and spoon into peppers. Place directly on grid and cook for 7-10 minutes until crisp.

Remove, allow to cool a little, and serve!

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Wasabi Honey Teriyaki Grilled Chicken Thighs

Ingredients
2 tsp (10mL) wasabi powder
2 tsp (10mL) freshly squeezed lemon juice
1 oz (30mL) sake
1⁄2 cup (125mL) honey
1 tbsp (15mL) soy sauce
3 tbsp (45mL) hoisin sauce
1 tsp (5mL) prepared horseradish, drained of excess moisture
1 tsp (5mL) minced ginger
1 green onion, minced
12 boneless skinless chicken thighs
Kosher salt and freshly ground black pepper to taste
Pinch of cinnamon
1⁄4 cup (60mL) crushed wasabi peas
1 tsp (5mL) toasted sesame seeds
1 tbsp (15mL) chopped fresh cilantro

Instructions
Place the wasabi powder into a small bowl and drizzle with the lemon juice and sake. Stir in honey, soy sauce, hoisin sauce, horseradish, ginger and green onion.

Set the EGG for direct cooking (no convEGGtor) at 450°-550°F/230°-290°C.

Season both sides of the thighs with kosher salt, black pepper and a pinch of cinnamon.

Grill the thighs for 6-8 minutes on one side, turn the thighs over and begin to baste with the wasabi honey baste. Continue to cook for another 6-8 minutes, basting with the sauce until fully cooked, minimum internal temperature of 160°F /70°C. Remove from EGG.

Sprinkle with crushed wasabi peas, toasted sesame seeds and fresh cilantro. Serve immediately.

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Big Green Egg Recipe – Applewood Rosemary Chicken

It’s that time of year again, grilling season! There is no better appliance for grilling then the Big Green Egg. There is nothing that I enjoy more than a delicious chicken fresh off the grill. It’s simple and effortless to prepare. All you will need the following ingredients:

  • Whole Chicken
  • 2 tbsp olive oil
  • 1 garlic clove diced
  • 3 tbsp thyme
  • 3 tbsp rosemary
  • salt
  • pepper
  • Apple wood chunks (about 1 cup)
  • 1 cup of chicken broth
  • 1 cup of water

First you will place the charcoal in the grill and start the fire. The ideal temperature is at 300 degree Fahrenheit. Then soak the wood chunks in water for about 15-20 minutes. I prefer apple wood chunks but any flavor will work. In a small bowl to the side dice the garlic clove, thyme, and rosemary and mix them together. Next you want to rinse your chicken and pour the olive oil over the chicken. Season the outside of the chicken with salt and pepper while stuffing the inside of the chicken with some thyme and rosemary. Take the mixture of the garlic clove, thyme, and rosemary apply it evenly over the top of the chicken. After you prepare the chicken it is ready to be placed on your Big Green Egg. Make sure that you positon the plate setting and drip pan under the chicken! In the drip pan pour in the chicken broth and water.  Cook on your Big Green Egg for about 2.5-3 hours or until the internal temperature is 165 degrees Fahrenheit. Now for my favor part when you get to bite into a juicy, delicious, smoke flavored chicken.

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