Baking with Granny Smith

July 18th, 2011
Two Granny Smith Apples

Two Granny Smith Apples

The Big Green Egg makes a very nice accessory, the half moon raised grid w/ drip pan. It allows you to use the high dome heat and catch any drippings, while leaving your regular grill open for other grilling opportunities. This an easy and quick to fix recipe, only thing is it should not be attempted without vanilla ice cream. French vanilla would be my choice.

Ingredients:

•4 large good baking apples, such as Rome Beauty, Golden Delicious
•1/4 cup brown sugar
•1 teaspoon cinnamon
•1/4 cup chopped pecans
•1/4 cup chopped raisins
•1 Tbsp butter

Cored and seeds removed

Cored and seeds removed

Stuffing the apples

Stuffing the apples

Prep:
•Egg to 375°F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide.
•Mix up your filling and pack it in

•A little coating of butter on top and your ready to go.

•Line drip pan with foil for easy cleanup.

•Egg 40 minutes or until soft when checked with a tooth pick.
•Cut into halves and lay on the ice cream.

Apples Finished Baking

Apples Finished Baking

Apples and ice cream

Apples and ice cream

Hawaiian Turkey Tenderloin

July 7th, 2011

This is a quick and easy recipe perfect for a healthy weeknight dinner.

First I took a defrosted turkey tenderloin (you could also use pork) and marinated it for 4 hours in a mixture of Lawry’s Hawaiian Marinade and pineapple juice. The juice came from a can of sliced pineapple I had and was planning on using later.

Marinate for anywhere from 1 to 8 hours.

I set the EGG up for direct heat cooking at about 425 degrees. Once the heat was set I put the turkey on the grill and allowed it to cook.

425 degrees, direct heat

I didn’t really time what I was doing, but I imagine it was cooked on each side for somewhere around 9 minutes. Once it looked like it was just about done I added the pineapple slices I had to the grill.

With the added pineapple

I usually let the pineapple cook for about 2 or 3 minutes on each side. The goal is for them to soften a bit and get those nice grill marks without them falling apart on you.

Almost done!

Once I knew the tenderloin was done I pulled it from the EGG and immediately wrapped it in aluminum foil. I set it aside and let it settle while I finished the rest of dinner. After about 3 minutes the pineapple was ready go to.

Perfect!

Once everything else was ready I sliced the turkey into medium size pieces and it was ready to server. Paired with brown rice and a small salad the turkey and pineapple were terrific! All together this healthy and delicious dinner probably took about half and hour to make.

Sliced and paired with a salad and rice

Enjoy!!

Healthy and Delicious!

Smoked Grouper Fish Spread

June 23rd, 2011

Well I got to combine two of my favorite things, grouper fishing and cooking on the Big Green Egg.  I guess technically I added a third… eating!  We went out about 30 miles into the Gulf of Mexico from John’s Pass in Madeira Beach Florida.  We had a great day of fishing, landing countless Red Grouper.  The majority were too short to keep, but we did finish the day with five good sized keeper grouper, one Mahi, and five Key West Grunts. 

Grouper Fishing!

The haul from a successful day of fishing

We had a massive fish fry (I know, frying is completely out of line on a Big Green Egg website. That is why I didn’t take any pictures!) plus we grilled some fish.

I wanted to try to make a fish spread with the remaining grouper and some of the grunts.  I went to a restaurant and ordered an appetizer of fish spread.  It was about $8.99 for a very small portion, and it was mostly mayonaise.  Disappointing to say the least, so I wanted to do better.  Usually you wouldn’t take a nice grouper filet and turn it into a spread… but why not! 

I put a layer of foil on my Large Big Green Egg using the plate setter for indirect cooking.  I got the temperature to 225 degrees, and added some hickory chips.  I put the fish on a piece of foil so it wouldn’t fall throught the grating.

Grouper on Big Green Egg

The grouper is just starting to cook.

The grouper had some Emeril’s Essence seasoning, plus some Adobo seasoning.  I didn’t go too heavy on the seasonings because this fish tastes great and doesn’t need to be masked. Plus, I was hoping for a smoky flavor from the wood chips.  I let the fish smoke for probably almost an hour.
Finished Cooking

The fish is done, smoked perfectly.

I kept the fish spread recipe very simple.  Some mayonaise, some sour cream, and a little more Adobo seasoning, which is basically salt and garlic.  That’s it.  I usually add an onion, but I didn’t have one handy so I skipped it.  I used a for to flake the fish, but didn’t run it through the food processor. I don’t like fish spread that is just mush.  It should have some texture so people know that it was real fish!
The fish spread was absolutely outstanding.  I had a ton, so I drove that day delivering some to friends and family as gifts.  Everybody said it was the best fish spread they ever had, with a perfect amount of smoke.  I think by keeping the mayonaise to a minimum, just enough to hold it together, the flavor of the fish came through, not salad dressing flavor.
Oh, and as an added bonus, I pulled some fresh jalapenos from a garden we just started.  Sliced thin, this was a great topping.

Fish Spread on the Big Green Egg