Archive for April, 2010

Blackened Grouper with a Bam

Monday, April 26th, 2010


During a recent  Goodwill  shopping expedition, I was looking for some cast iron cookware to use on the egg, I really stuck pay dirt!

Emeril’s very own sizzle plate, with natural wood tray all for $6.06.

 Blackened fish is super delicious, but done indoors it is a smoky operation.  The fragrant aromatics, searing at high heat will test your range hood’s fan.  I’m ready to take this outside to the egg. First get a good fire going in your egg to get the temperature to about 400°.

My favorite blackening season is Badia brand

 I started by patting 2 Grouper fillets dry with a paper towel, apply the seasoning to both sides of the fish.  Set the pan right above the coals on the lower rack to get good and hot.  Let this heat for about 5 minutes and put a small amount of olive oil to cover the pan bottom.

Add the fish and close the dome, in about 2 minutes check the progress. The seasoning should be getting dark brown and crispy.

Flip the fish over to the second side and go another 2 minutes or so. Check the progress, if it’s getting dark brown and crispy remove fish to a holding platter.

Now you can move the pan up onto the plate sitter, feet down, and add the sauce to the pan.

The Sauce:

  • ½ cup Italian Dressing
  • 2 Tbsp water

The fish can now be added back to the pan . Close the dome and in about 25 minutes check the fish for flakiness. You should now be ready for blackened grouper.

Bam! With Emeril’s official equipment, how could I go wrong?

  • Enjoy

Betty Crocker meets the Egg

Monday, April 26th, 2010

To egg a giant chocolate chip cookie. You could use your favorite chocolate cookie recipe or borrow Aunt Betty’s quick mix in a bag. After all it’s not health food- it’s a cookie!

Use a round pizza pan as a template to cut a parchment paper cookie liner, just a little larger than bottom.  Push  the paper down into and up the pan edge.

Follow Mrs. Crocker’s mixing instructions, spread the dough out with a knife dipped in water. It’s sticky, so take your time and smooth it out the best you can.  Your reward will be baking soon.

Heat your egg to 350 degrees, and use the copper tees plate sitter method.  Use the  plate setter feet down

Introduce your cookie pan with paper and all to the egg and bake for 12 to 15 minutes.

You can now slide the entire cookie off  the pan using the parchment paper to help put it onto a cooling rack.

Cut  your cookie  with a pizza cutter any size you like.  Pour the milk and
Say thank  you to Mrs. Crocker and save some for Charlie. He claims to to like chocolate cookies a little.

Cordon Blue

Monday, April 26th, 2010


For a delicious meal that will impress your family or friends.  This is a pretty simple cook and it has a small amount of prep time.

The Preparation:
Begin by pounding a chicken breast to ¼” thick using a plastic bag or 2 layers of plastic wrap on top of the chicken.  Place 2 slices of deli ham on half of the breast and grated mozzarella cheese on top of the ham, just enough to cover it.
Roll tightly jelly roll style and secure with 2 toothpicks.
Mix 2 eggs in a bowl, dip and roll it in the crumb coating.

Crumb coating: per large breast.

  • 1/2 Cup Italian bread crumbs
  • 1/2 Tsp onion powder
  • 1/2 Tsp. garlic powder
  • 1/2 Tsp fresh thyme

Baking Instructions:
Use the copper tees on the plate sitter method and get your Egg to 400 degrees. Place chicken roll in a Pyrex baking dish with small amount of olive oil. Bake 40 to 50 minutes or 160 degrees internal.


In a little over an hour from lighting the lump you’ll be serving a masterpiece that everyone will enjoy eating!