October Recipe of the Month

BBQ Pork Pluma with Butternut Pumpkin

Please try this recipe and let us know what you think!
Recipe courtesy of Chef Paul Froggatt. You can read more about Paul on page 14 of the Lifestyle Magazine.

“Pluma,” which is Spanish for feather, is a lean, feather-shaped cut of pork. Butternut squash is known as butternut pumpkin in New Zealand and Australia.

Ingredients

    • 6.5 lb (3 kg) pork pluma
    • Pork Marinade Ingredients
    • 2 basil leaves
    • 1 sprig of thyme
    • ½ sprig of rosemary
    • 1 sage leaf
    • 2 bay leaves
    • Zest of 2 lemons (blanched and chopped)
    • 2 garlic cloves, sliced
    • 1 cup (240 ml) olive oil
    • 2 tsp (10 ml) sea salt
    • 1½ tsp (8 ml) black pepper
    • 1 tbsp (15 ml) caraway seeds
    • Pork Marinade Instructions

Take all the herbs and lightly chop them together, toast the black pepper and the caraway seeds in a pan. Season the pork with all of the ingredients and marinate for 3 to 4 days ideally, but at least overnight. Before roasting, remove the herbs.

Set the EGG for indirect cooking with the convEGGtor at 325°F/163°C.

Slice the pork into the desired serving size, and roast on the EGG for 30 to 45 minutes, turning about every 10 minutes. A few damp sage and rosemary sprigs added to the charcoal at this point will add to the taste of the pork.

Roasted Butternut Pumpkin Ingredients
One butternut pumpkin
Olive oil
Salt and pepper
Roasted Butternut Pumpkin Instructions

Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.

Cut the neck off of the pumpkin and use the round base of the pumpkin for roasting in the EGG; the rest you will use to make pickled pumpkin and pumpkin puree (scan the QR code below). Slice the base into ½ in (12 mm) rounds. Rub the tops of the rounds with a little bit of olive oil; season with salt and pepper. Place on the cooking grid and roast for 45 minutes until nice and roasted … be careful not to overcook them.

When you try this recipe, please share your results!! We would love to know how it turned out and what you thought about the recipe!!

September Recipe of the Month!!


You can use this seared tuna recipe for tuna poke!

Please try this recipe and let us know what you think!
Ingredients

Print
2 ahi tuna steaks
¼ cup soy sauce
1 teaspoon cornstarch
¼ cup pineapple juice
¼ cup honey
1 teaspoon sriracha
2 tablespoons sesame seeds, toasted
Instructions

Set the EGG for direct cooking to 500°F/260°C. Mix soy sauce and cornstarch until smooth. Add pineapple juice, honey, and sriracha. Place the pot on the stove over medium heat and bring to a boil. Reduce heat and simmer 3-4 minutes until the thickened. Remove from heat.

Heat Big Green Egg Cast Iron Skillet and add oil. Sear tuna steaks 1-2 minutes, brushing each side with sauce mixture after searing. Garnish with sesame seeds.

When you try this recipe, please share your results!! We would love to know how it turned out and what you thought about the recipe!!

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.

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

St. Patrick’s Day Corned Beef and Cabbage on The Big Green Egg

big green egg logo image

Corned-Beef-540

Corned Beef and Cabbage

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

 

Ingredients

  • 3 pounds corned beef brisket with spice packet
  • 1 can or bottle Irish Stout
  • 10 small red potatoes
  • 5 carrots, peeled and cut into 3-inch pieces
  • 1 large head cabbage, cut into small wedges
  • 2 bay leaves

Instructions

Set EGG for direct cooking (no convEGGtor) at 450°F/232°C. Place the corned beef in the Dutch oven and cover with water and the stout; add the spice packet that came with the corned beef and cover. Place on the cooking grid and bring to a boil, then reduce the temperature to 350°F/177°C. Simmer approximately 50 minutes per pound or until tender.

After two hours, add whole potatoes and carrots, and cook for 15 minutes. Add cabbage and cook for 15 more minutes. Remove meat and let rest for 15 minutes.

Place vegetables in a bowl and cover with some of the broth. Slice meat across the grain and serve with warm bread.