Friday, June 29, 2007

Turkey Burgers

Trying to eat a little healthier these days so I found a recipe for grilled turkey burgers on which had great reviews so we gave it a shot. Egged them direct at 325 for about 45 minutes with just a few apple chips.

3 medium yellow onions
1 clove garlic
2 tablespoons olive oil
1 1/3 pounds ground turkey breast
3 tablespoons dried bread crumbs
2 tablespoons barbecue sauce
3 tablespoons quick-cooking oats (not instant)
1 teaspoon dried basil1 teaspoon dried oregano
1 tablespoon toasted wheat germ
1/4 teaspoon salt or 1 tablespoon liquid aminos
Ground black pepper

I couldn’t find wheat germ and used salt instead of liquid aminos (whatever that is).
These came out great! Nice and moist and hint of smoke.

Thursday, June 14, 2007

Pizza! Pizza!

Pizzas on the Big Green Egg come out incredible! They have just a small hint of wood smoke and are nice and crispy. We made 2 pizzas tonight, one with Pepperoni, sausage and baby bella mushrooms, the other a "Taylor Special", Canadian Bacon, Pineapple chunks and cheese. The crust is a recipe I found on-line here, and is very easy to make. The recipe will make about 3 medium size pizzas. I like my pizza deep dish style so I made the pepperoni, sausage and mushroom pizza in a cast iron skillet. Taylor likes her pizza thin and crispy, so we rolled hers out thin and placed it directly on the pizza stone. The Egg was cranked up to about 650 degrees and we cooked each pizza about 10 minutes. I've had great luck on pizzas with the Egg and I've only burned one or two. Main thing is to watch them closely or the crust will burn.
Pepperoni, Sausage and Mushrooms ready for the Egg.

Canadian Bacon and Pineapple ready for the Egg!

Canadian Bacon and Pineapple Done!

Monday, June 4, 2007

Weekend Cookbook Challenge (Challenge 17, Cornmeal)

Traci and I are going to try and do this "Weekend Cookbook Challenge", the idea is to "crack open" a cookbook you've never opened before or haven't used in awhile and make a recipe from it that pertains to the "theme" of the challenge. This is "Challenge 17" and the theme is "Cornmeal". So we opened Emeril's cookbook, New New Orleans Cooking and made Spicy Beef Empanadas with fire sauce and cilantro cream, the recipe is on Emeril's website here. We highly recommend keeping the dough for the Empanandas as cold as possible. If you don't, they will crack and make handling them a real pain. Of course we had to use the Big Green Egg to bake them! We used the place setter with legs down and placed our pizza stone on it. Got the egg fired up to 500 degrees and baked them for about 30 minutes. We will more than likely do this recipe again.