June Recipe of The Month

Ancho Chili Grilled Kurobuta Pork with Bourbon Caramelized Apples

Kurobuta Pork Chops are tender, juicy and every bit as tasty as any steak you can throw on the grill. And if it wasn’t for the Bourbon-Caramelized Apples that recipe author Ken Hess adds as a sweet and delicious complement to the pork, you wouldn’t see too much difference in cooking style either.

Enjoy this meal when you want the texture of steak with a strong flavor of sweet and spicy pork.
Courtesy of Ken Hess of Snake River Farms and Big Green Egg!!

Please let us know if you have any ideas for grill, smoker or BBQ recipes. We are open to suggestions and would love to see pictures of your favorite foods on the Big Green Egg!!

Ingredients

  • 1 lb Kurobuta Frenched Pork Chops
  • 1 Tbsp Dry Rub
  • 2 Tbsp butter
  • 2 shallots, thinly sliced
  • 3 cloves of garlic, minced
  • 2 Gala apples, cored and thinly sliced
  • 2 tsp thyme leaves
  • ½ tsp Kosher salt
  • ¼ tsp black pepper, ground
  • ½ cup bourbon

Instructions

Set your EGG for direct cooking without the convEGGtor; bring the EGG to 550°F/288°C.

Mix the dry rub ingredients together in a mixing bowl. Coat both sides of the Snake River Farms Kurobuta pork chops with the dry rub. Sear all four sides of the pork chops over direct flames for 30 seconds per side. Remove chops from the grill and set aside.

Place a cast iron skillet on the grill grate. Let the skillet preheat for 5-10 minutes, or until it has heated enough to sauté. Melt the butter in the cast iron pan and sauté the shallots and the garlic until soft. Add the apple, thyme leaves, salt, and pepper. Sauté until the apples start to brown and soften. Remove pan from the grill and deglaze with the bourbon.

Place the pork chops on the bed of apples and close the grill lid. Cook the chops until they reach an internal temperature of 140°F/60°C. Remove the cast iron skillet from the grill and let the pork chops rest for 10 minutes.

Slice the pork chops and serve with the bourbon caramelized apples.

Dry Rub Ingredients

  • 2 tsp Kosher salt
  • 1 tsp Ancho chili powder
  • ½ tsp black pepper, ground
  • ¾ tsp coriander seeds, ground
  • ¼ tsp cinnamon, ground
  • ¼ tsp nutmeg, ground

June Pool School

E-Konomy Pool Service & Supplies is offering FREE Pool School classes to educate pool owners about basic pool care. It is an opportunity for you to get answers to questions about your pool chemicals. Classes will be available June 3rd or 10th at 9am, at our Speedway location. Call (520) 325-6427 or come into one of the retail stores to sign up!

Planked Twinkies

Planked Twinkies

If you have any recipes or suggestions, let us know!! We look forward to hearing from you!!

Recipe courtesy of Ted Reader, from Napoleon’s Everyday Gourmet Plank Grilling (Key Porter Books, 2009). For more information on Ted Reader, visit his website at tedreader.com.

yummy

Ingredients

  • 8 individual Twinkies, or 4 packages
  • 3⁄4 cup Nutella, or other chocolate hazelnut spread 6 Oreo cookies, smashed into chunks
  • 1⁄2 cup mini marshmallows
  • 1⁄4 cup chocolate toffee pieces
  • 1 regular cedar plank, soaked in water

Instructions

Set EGG for direct cooking (no convEGGtor) at 275°F/135°C.

Arrange the Twinkies on the plank, Slather the top of the Twinkies evenly with Nutella. Sprinkle with Oreo chunks, mini marshmallows, and chocolate toffee pieces.

Place the plank on the EGG and close the dome. Allow Twinkies to heat and smoke slowly for 15 minutes until marshmallows are golden brown and everything is heated through. Remove from EGG and serve immediately with a big glass of milk.

Makes 4 servings.

Easter Dinner on the Big Green Egg!!!

Garlic, Herb and Lemon Roasted Leg of Lamb

If you have any recipes or suggestions, let us know!! We look forward to hearing from you!!

 

lamb

 

Recipe courtesy of Linkie Marais. You can find out more about Linkie at linkiemarais.com.

Ingredients

  • 1.15 Ib Leg of Lamb (Can be Boneless or with Bone Depending on Preference)
  • 1 Stick Unsalted Butter (Room Temperature)
  • 2 tbsp Fresh Thyme (Chopped Finely)
  • 1/4 Cup Fresh Rosemary (Chopped Finely)
  • 1/4 Cup Fresh Oregano (Chopped Finely)
  • 1 1/2 tbsp Garlic (Chopped)
  • 1/4 Cup Olive Oil
  • Zest of 1 Lemon
  • 1 1/2 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • 2 tbsp Lemon Juice
  • 1 Extra Lemon
  • 1 Bulb of Garlic (Halved with Skins on)
  • Few Extra Pinches of Salt

Instructions

Set EGG for indirect cooking at 375°F/177°C.

Trim of silver skin or any extra fat (optional, I prefer to keep most of fat on there.)

Truss lamb to stay together during cooking process and place in a plastic container. Set aside.

In a medium bowl, combine the butter, herbs, garlic, olive oil, zest, spices and lemon juice. Using the back of a fork mix very well until all of the butter clumps are gone and you are left with smooth mixture. Set 1⁄4 cup of the mixture aside.

Sprinkle the lamb with salt and then rub the herb mixture onto the lamb and place into a roasting pan that fits on the EGG.

Half the extra lemon and place that cut side down on the roasting pan next to the lamb along with the halved garlic bulb (facing cut side up).

Roast for 1 1⁄2 hours or until the internal temperature reads 130°F/54°C when a thermometer is inserted into the thickest part of the roast. (130°F/54°C will be Medium Rare.)

Spoon the drippings onto lamb every 20-30 minutes while it is cooking.

(Optional) About 10 minutes before the lamb is cooked, spoon the rest of the mixture onto the lamb. Optionally, spoon extra mixture onto lamb as it is sliced.

Squeeze the garlic and extra lemon onto lamb before serving it (Optional.)

Enjoy!

Big Green Easter!!!

Grilled Peeps

If you have any recipes or suggestions, let us know!! We look forward to hearing from you!!

These are a fun way to incorporate color and fun into your Easter meal!

Ingredients

  • 2 packs of peeps (or as many as desired to grill)

Instructions

Set EGG for direct cooking at 200°F/93°C.

Put peeps on a skewer and hold over the EGG as if roasting a marshmallow. They will puff and turn brown. Let them cool before eating.

Scallops, Asparagus, and Artichoke Gratin

Scallops, Asparagus, and Artichoke Gratin

If you have any recipes or suggestions, let us know!! We look forward to hearing from you!!

Below is the delicious recipe for Scallops, Asparagus and Artichoke Gratin featured on the front page of our Lifestyle Magazine.

scallops-asparagus-artichoke-gratin-1200-600x400

Ingredients

  • 1½ lbs U10 sea scallops
  • 8 tbsp unsalted butter, divided
  • ½ cup finely chopped shallots
  • 6 tbsp all-purpose flour
  • 2 cups cream
  • 1 cup milk
  • 1½ cups shaved parmesan cheese, divided
  • 2 tsp kosher salt
  • ½ tsp ground black pepper
  • ½ tsp lemon zest
  • ½ tsp crushed red pepper
  • 2 pounds asparagus, trimmed and blanched
  • 2 (15 ounce) cans artichoke hearts, drained
  • 4 tbsp panko bread crumbs
  • ½ cup crumbled bacon

Instructions

Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.

Melt 4 tablespoons butter in a Big Green Egg Cast Iron Skillet; add scallops and cook until almost opaque and slightly browned, turning once. Remove from the skillet.

Add the remaining butter and shallots; cook, stirring occasionally about 5 minutes until tender. Stir in flour, cook for one minute. Gradually stir in milk and cream; cook 3 to 4 minutes until thickened. Stir in 1 cup cheese, salt, pepper, lemon zest and red pepper.

Add asparagus and artichokes, stirring to coat; cook 10 minutes. Add scallops, top with bread crumbs and bacon; cook 3 to 5 minutes more.

Makes 6 servings