Mama Mia! 0
A quick and easy Margarita Pizza!
1 1/3 cup all purpose flour
1 tsp. baking powder
1/2 tsp. Fleur De Sel sea salt
1/2 cup milk
2 tbsp. Garlic infused olive oil
1 cup crushed tomatoes
2-3 cloves Riesling Marinated Garlic, minced
1 1/2 tsp. Basil infused olive oil
2-3 tbsp. grated Parmesan cheese
7 oz. sliced fresh mozzarella cheese
2-3 tbsp. Sassy Italian Bread Dipper
2 tbsp. cornmeal
1. Mix the flour, baking powder, and salt together.
2. Stir in the milk and the Garlic infused olive oil until a dough forms.
3. Turn dough onto a lightly floured surface and knead 10 times. Shape the dough into a ball and let it rest for 10 minutes.
4. Preheat your oven and pizza stone to 550 degrees.
5. In a medium bowl, mix the tomatoes, minced garlic, 1 teaspoon of the Basil infused olive oil, and salt and pepper to taste.
6. Sprinkle an aluminum pizza peel with the cornmeal. Gently roll your dough into a 10 to 12 inch circle and transfer to the pizza peel.
7. Brush the dough with the remaining Basil infused olive oil. Using a large spoon, add the tomato mixture to the top of your dough, leaving about a 1/2 inch boarder around the edge.
8. Sprinkle 1 tablespoon of parmesan cheese over the tomato mixture, then evenly lay out your mozzarella slices. Sprinkle the top with the Sassy Italian Bread Dipper.
9. Gently slide the pizza from the pizza peel onto the baking stone.
10. Bake for 7 to 8 minutes, or until cheese is melted and the edges are golden brown.
11. Remove the pizza from the oven and transfer to a cutting board. An additional drizzle of Basil infused olive oil can be added if so desired.
12. Sprinkle with additional parmesan cheese, slice, and ENJOY!
This recipe can also be made on the Big Green Egg! Just don't forget your ConvEGGtor!
Vacay In May! 0
A light Coconut and Lime cake sure to bring the vacation out of anyone!
1 cup milk
5 1/2 tbsp. Coconut Balsamic Vinegar
1 tsp. vanilla extract
1/3 cup Persian Lime Olive Oil
3/4 cup sugar
1 cup flour
2 tbsp. ground almonds
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 Fleur De Sel
12 oz. white chocolate chips
1/2 pint heavy whipping cream
1 tbsp. unsalted butter
1. Preheat your oven 350 degrees.
2. Mix the milk and 1 1/2 tbsp. of the Coconut balsamic vinegar. Set aside for 5 minutes, then whisk in the Persian Lime olive oil, vanilla, and sugar. In a separate bowl, sift together the flour, ground almonds, baking soda and powder, and the Flour De Sel sea salt.
3. Make a well in the dry mixture and pour in the wet mixture. Stir well to combine. (May be slightly lumpy)
4. Lightly grease a cake pan and pour in batter. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
5. Boil water in a double boiler and combine the chocolate chips and the heavy whipping cream in the top bowl. Melt until smooth.
6. Remove the bowl from the water and add the remaining Coconut Balsamic vinegar and the butter. Stir until creamy and allow to cool.
7. Drizzle the glaze over the top of the cooled cake, sprinkle with shredded coconut, and ENJOY!
This recipe can also be made on the Big Green Egg!
Hatch Back Mac and Cheese 0
A smoked Mac and Cheese with roasted Hatch Chilis, sure to spice up your next cookout!
16 oz. Macaroni Pasta
3 tbsp. Chipotle Olive Oil, divided
8 tbsp. butter
1/2 cup Flour
2 cups Milk
1 cup Creme Fraiche
1/2 tsp. Nutmeg
2 cups shredded Cheddar cheese
2 cups shredded Gouda cheese
1 1/2 tsp. smoked paprika
3/4 cup panko bread crumbs
4 roasted Hatch Chili Peppers, diced
salt and pepper to taste
Directions:1. Prepare pasta according to directions on box. Drizzle with 1 tbsp. olive oil.
2. Set your EGG to 350 degrees, convEGGtor in place.
3. Melt butter in a saucepan, whisk in flour until a paste forms. Whisk in milk, creme fraiche, and nutmeg until smooth. Whisk in cheeses until completely melted. Add 1 tsp. paprika, salt, and pepper. Remove from heat.
4. Add pasta and Hatch chilis to cheese mixture. Toss together.
5. Add pasta to your Dutch oven.
6. In a separate bowl, mix the remaining olive oil, 1/2 tsp. paprika, and breadcrumbs. Sprinkle over pasta.
7. Bake in the EGG for 25 minutes, or until hot and bubbly.
8. Top with a little chili powder, and ENJOY!
Smokedelic Chili Baby! 0
A mouth-watering, smoked chili the whole family will love.
2 lbs. ground beef
3- 14.5 oz. cans of diced tomatoes
1- 15.5 can of dark kidney beans
1- 16oz. can of pinto beans
1 large white onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 roasted red chilis, diced
1 tsp. Fleur de Sel sea salt
3/4 cups Italian Lambrusco Red Wine Vinegar
3 cloves Chipotle marinated garlic, diced
1 tbs. Garlic infused olive oil
4 tbs. Blackened Seasoning
2-3 Hickory smoking chunks
Directions:1. Fire up your Big Green Egg to 250 degrees.
2. Once your Egg has reached 250 degrees, add your hickory smoking chunks and place your convEGGtor inside.
3. Once your grill has reached 250 degrees with the convEGGtor in place, place your Dutch oven on your cooking grate.
4. Add your garlic olive oil and onions to the dutch oven. Saute for 2-3 minutes, then add your bell peppers, roasted chilis, and your garlic cloves.
5. Once the vegetables are soft, add salt and pepper to taste, then bring to a simmer.
6. Add your Lambrusco vinegar, pinto beans, kidney beans, and diced tomatoes. Stir until combined.
7. Knead the ground beef and blackened seasoning together, then roll into a large ball.
8. Place a perforated cooking grid on top of your dutch oven, then place your meatball in the center of your perforated cooking grid.
9. Smoke at 250 degrees for about 3 hours, or until the meatball reaches 140 degrees internally.
10. Remove the meatball and perforated cooking grid. Chop your meatball into small chunks, then add it to your dutch oven. Stir until combined.
11. Smoke for an additional hour, stirring occasionally.
12. Top your chili with shredded cheese or chives, serve, and ENJOY!
Easy Peasy Cheesy Straws! 0
A quick and easy addition to any meal!
1/2 cup butter, softened
2 cups shredded cheddar cheese
1 and 1/4 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Directions:1. Heat your EGG to 350 degrees, convEGGtor in place.
2. In a large bowl, beat your butter with a hand mixer until light and fluffy.
3. Gradually add the shredded cheese and beat until blended.
4. In a separate bowl, sift the flour, salt, and cayenne pepper together.
5. Gradually add the flour mixture to the cheese mixture until a dough forms.
6. Lightly grease a baking sheet. Set aside.
7. Roll out your dough, and then cut it into strips. If you have a pastry bag, you can use that and pipe your cheese straws directly onto your baking sheet.
8. Place your strips about one inch apart on your baking sheet.
9. Bake for 15 to 18 minutes, or until the strips are lightly browned.
10. Let your strips rest for about 5 minutes before removing them from your baking sheet.
11. Mix up a dip, or throw them on a plate alongside some burgers and ENJOY!
Drunken Jerky 1
Whiskey and Beef: A Match Made In Heaven
1/2 cup Brown Sugar
1/2 cup Jack Daniels Tennessee Whiskey
1/2 cup soy sauce
1/2 cup Italian Lambrusco Red Wine Vinegar
1 tablespoon Worcestershire sauce
4 drops liquid hickory smoke
Round Eye Roast
4-5 Hickory Smoking Chunks
1. Take your roast and cut in in half lengthwise, then proceed to take each half and cut it into strips, about 1/6" pieces. Set aside.
2. In a gallon freezer bag, add all of your ingredients (minus the meat strips) and mix throughly. Allow mixture to rest for at least 10 minutes.
3. Add the meat strips to the ziplock bag and mix until all strips are throughly coated.
4.Remove the air from the bag, seal it, and then place it in the refrigerator for 24 hours to allow the meat to marinate. While the meat is marinating, be sure to work it around in the bag every few hours so the marinade is fully incorporated.
5. Take the Stainless Steel Cooking Grate off of your Big Green Egg. Set aside.
6. Add the charcoal to the Big Green Egg and open the vents. Once the grill has reached around 350 degrees, close your vents to about a 1/4" opening, add your smoking chunks, and allow the temperature to come down. The target dome temperature is between 180 and 200 degrees. Anything over 210 degrees and the meat will cook too fast.
7. Take your Stainless Steel Cooking Grate and lay the meat strips on it. Once the strips has been laid out, place the Grate inside of the Egg.
8. Every hour to hour and a half, flip and rotate your jerky pieces so that all the pieces cook evenly.
9. Your jerky should take 5 and a half to 6 hours to finish. You will know that the jerky is done when a slice is bent and it cracks, but doesn't break apart completely.
10. Once you've finished your jerky, let it cool and then place it in ziplock bags for storage. The shelf life of your jerky is about a week unless you vacuum seal it.