Tuna on Cottage Cheese Flatbread

 

Tuna 

Lemon

Dill

Sweet Relish

garlic salt

onion powder

salt & pepper

 

Cottage Cheese Flatbread 

1 cup cottage cheese

2 egg whites

oregano 

 

Mix in blender

Pour onto sprayed parchment paper evenly

Bake 350 for 40min

Fully Cool

 

Nutrition

270 calories

10g fat

10g carbs

26g protein

 

Perfect for

Sandwich roll ups

Pizza Crust

Dede's Chili

3 Packages Jimmy Dean Sausage

28-32 ounces of Diced Tomatoes

3 cans Kidney Beans

2 Tbsp Chili Powder

Champagne Margarita's

 12 lime (juiced)

8 ounces tequila

8 ounces triple sec

Bottle of champage

Stir together and serve over ice (shaken)

Crème Brulee Sous Vide

 5 egg yolks

1/2 cup sugar

2 cups heavy whipping cream

1/4 teaspoon salt

1 teaspoon vanilla extract

Mix all ingredients together except the HWC.  Slowly pour in the cream will continuing to mix well.  Let mixture sit for a few minutes while getting your SV up to 179 degrees.  Pour mixture in bag and using water displacement method, but bag in water bag.  Cook between 1-4 hours then let cool on counter.

Put into ramakins or small containers, preferably not ones that will melt.  Chill in fridge for at least a few hours.When ready to serve, sprinkle Turbinado or Demerara sugar on top and torch the sugar with a small (or big) torch.

Keto Homemade Ranch

Most ranch dressings don't have a lot of carbs anyway, but this one has pretty much zero carbs and NO ADDED SUGAR!

1 cup Mayonnaise

1/2 cup Sour cream

2 tsp Lemon juice

2 tsp Dried parsley

1 tsp Dried dill

1 tsp Dried chives

1/2 tsp Garlic powder

1/2 tsp Onion powder

1/2 tsp Sea salt

1/4 tsp Black pepper

1/4 cup Unsweetened almond milk (or for a nut-free version, use coconut milk beverage or watered down heavy cream) 

Whisk all ingredients together. Add the almond milk last, gradually, until you reach desired consistency (possibly less for a thick dip or more for a thinner dressing).

Refrigerate for at least 1 hour to let the flavors develop. Store in the refrigerator for up to 10 days.

Peppercorn Sauce

This is a wonderful accompaniment to steak.

Ingredients:
1 tablespoon unsalted butter
1 1/2 tablespoons chopped shallots
2 tablespoons red, green, white and black peppercorns
1/2 cup Cognac or Brandy (bourbon works as well)
3 tablespoons undiluted veal/beef demi-glace
3/4 cup heavy cream

In saute pan, melt the butter over low heat.  Add the shallots and peppercorns and saute for 5 minutes, or until softened.  Add Congac and raise the heat to medium and cook until the Cognac is evaporated. Add 3/4 cup of water and the demi-glace.  Bring to boil and stir until the demi glace is dissolved. Add the cream and bring to simmer.  Cook for about 5 minutes or until thickened.  Season to taste with salt.

Makes about 2 cups

Pork Belly Burnt Ends

Pork Belly Burnt Ends

• Light egg and setup for indirect smoking
• Costco fresh pork belly, sliced in long thick pieces
• Cube into 1 inch pieces
• Slather in olive oil and coat all sides with your favorite rub
• Smoke for 3 hours placing them an inch apart on the grate
• Pull and place back in a pan, add a cup of BBQ sauce, a few tablespoons of butter and several long squirts of honey. Mix up well, cover in foil and put back on egg for two hours.
• Pull, mix up again and serve.

Pan Seared Baked Chicken

1. Brine - put chicken breasts in large bowl with salt, sugar and luke warm water. (20min to an hour but no longer)
2. Remove and discard brine.  Rinse chicken and pat dry (important)
3. Slather with olive oil and then liberally coat in Old Bay or Cavender's seasoning (or your favorite)
4. Preheat oven to 375.
5. Fire up the cast iron skillet on med heat with a little bit of oil to coat the bottom.
6. Sear breasts for 3-4 minutes per side.  You want them to almost get to the color you want when you eat them.  Color won't change much after the sear.
7. Move skillet from stove to oven for about 15-20 min, adding two ice cubes before shutting the oven door (It's OK, just do it)
8. Cook to 160 because you'll get a carryover of at least 5 degrees getting you likely above 165.

Sweet Potato and Chorizo Tacos

This is a nice, easy, one skillet meal for two with leftovers.  Can be easily increased for more.

Ingredients:
canola oil
kosher salt
1 small white onion
1 medium sweet potato
1 pound Mexican chorizo, removed from casing
1 lime halved
2 ounces cotija/feta
2 ripe avocados
corn tortillas


How to Make It
Step 1
Peel and dice onion, cut sweet potato into 1/2-in. cubes. Heat oil in a large pan over medium heat. Add onion, potato, and salt and cook until onion begins to soften, about 2 minutes. Reduce heat to medium-low, cover, and cook, stirring occasionally, until potato is just tender, 8 to 9 minutes.

Step 2
Increase heat to medium-high and add chorizo. Cook, breaking up sausage, until cooked through, 7 to 8 minutes.

Step 3
Meanwhile, heat tortillas however you do it. Wrap in foil or tortilla warmer.

Step 4
Halve, peel, pit, and thinly slice avocados; put in another bowl and toss with juice from lime half.

Step 5
Spoon about chorizo-sweet potato mixture into each warm tortilla. Divide cotija and avocado among tacos with a squeeze from the other half lime half.

Chicken Legs

Chicken Legs on Big Green Egg

Bought this nifty hanging rack off Amazon by Bayou Classics.

1. Brine chicken legs, preferably overnight.
2. Take out of brine, rinse, pat dry and put them back in the fridge for several hours to tighten back up
3. Mix up a batch of flour and your favorite spices (salt, pepper, chili powder, paprika, etc)
4. Lightly dust all sides of legs
5. Recommend a drip pan with a little water in it
6. Indirect setup, 400 degrees for approx 45 min to 1 hour

Texas Casserole

Blend together 10 eggs, 3 T sour cream, and salt and pepper to taste.  Put in 9x13 greased baking dish and bake 8 minutes at 400 degrees.

Brown 1 lb sausage, 1 small green pepper, and 1 small chopped onion.  Drain well and place on top of egg mixture.

On top of meat mixture, spread 1 (10oz) can of Rotel tomatoes with chilies (drain Rotel if desired).

Sprinkle 8 oz of grated cheddar cheese, 8 oz of grated mozzarella cheese, and 8 oz of cube velveeta cheese on top

Refrigerate overnight.  Bake for 30-45 minutes at 350 degrees.

Homemade Pizza Dough

Mix
1.5 cups of warm water (100-110 degrees)
2 tsp dry active yeast
1/4 tsp sugar

Wait ten minutes for yeast to set.

While that is going, mix together in big bowl:

4 cups flour
pinch of salt
1/4 cup of olive oil

After the ten minutes is up pour the yeast/water mix in the big bowl.  Let dough hook beat it up for about 15-20 minutes.  You can tell its ready when it begins to cling to the hook and stays in one big glob.

Remove from mixer, cover and let stand for an hour (couple hours is fine).

Dough mass should more than double in size while it sits.  Now "punch" the dough a few times in the center to remove all the air.  Move the dough to somewhere that you can work on the dough.  Sprinkle flour and knead a few times.  This should make enough for about 4 pizzas.

Tips for First Time Big Green Egg Users

I've had several members of my family and friends getting a BGE lately.  This made me want to put together a checklist of starter information so I can point them to this post instead of me having to teach them how to use it.  I'm just joking...kind of.

Firstly, from purely a Big Green Egg 101 standpoint, here's how you get started (here are some videos from Big Green Egg).  Insert the firebox and make sure the bottom charcoal grate is in place to keep the coals off the bottom and allow oxygen flow.  Then the fire ring and finally the grate.  Close the dome and install your felt lining around the chimney and put on either the black, cast iron adjustable chimney cap or your green ceramic cap if you will not be using it immediately.

From a first time operations standpoint, remove the top chimney cap, open the dome and open the bottom vent all the way.  Also, remove the food grate.  This is the setup you will always use to light your Egg because it is getting the fullest supply of oxygen with this configuration.  Pile in some charcoal into the firebox and light your coals with the method of your choice.  As the coals start to light and spread, you can replace the grate and close the dome.  If you do it too soon, you'll limit the oxygen getting to your fire and it may go out or fail to light.  This just takes a few times of trial and error to master, you just want to make sure some of the coals are on fire before closing.  With the dome closed, the top damper removed and the bottom vent open, your Egg's temp should start to rise.  It might take a few minutes to move the temperature significantly, but stay near by because if left wide open, it can jump up to 700 degrees rather quickly.  Depending on what temperature you are cooking at, you can now begin to close your vents and damper to a point that will maintain your desired temp.  So if you're going to cook a pork shoulder at 225 degrees, you'll have the bottom vent only open about a quarter of an inch and the top vent just cracked open.  If you're cooking a steak at 600 degrees, you'll have both open much more. Again, this will just take a few attempts to understand how these control the temperature of your Egg.

Here are few things to keep in mind:

1. This is really the only item from a safety standpoint.  When opening the egg, especially at higher temps, you need to always "burp" the Egg.  This is simply opening the Egg slightly (about 1-2 inches).  This allows oxygen to slowly creep in and lets the fire react.  Otherwise, if you quickly rip open the dome, a large influx of oxygen hits a very hot fire and you will have a flare up similar to a back draft.  Most people have to experience this a time or two and burn the hair off their hands before heeding this warning.
2. The first time you use your Egg, they say to season it by doing a short cook at relatively low temps.  I think they just don't want you to jump into cooking at 700 degrees or doing a 24 hour cook right off the bat.  I also think this fully cures the felt lining gasket so that it completely adheres to the Egg lining (which is really the only part of the egg that needs to be periodically replaced).  I just cooked burgers on my inaugural cook at 300 degrees to break in my Egg.
3. Never use lighter fluid.  And I'd go as far to say never use briquettes although I hear you can.  I always use lump hardwood charcoal.  Kind of the whole point of using a BGE is a natural, instinctual way of cooking food.  Don't mess that up by using chemicals like lighter fluids, etc.
4. Never use water in any way.  Not to clean your egg, not to put out coals, never.  Closing the dampers for a few seconds will bring down any out of control flames you have going.  I don't even soak my wood chunks (by the way, never use pellets or chips, stick with the big chunks).  Closing the damper and vents after your done cooking will allow you to reuse much of the charcoal in the fire box.
5. Forget everything you know about using a gas grill or regular charcoal grill.  For instance, to increase or decrease your temperature, don't make big changes to the damper or vent.  I've heard it described this is more like operating a boat than driving a car.  A slight turn will eventually make a boat go a completely different direction.  Same with the Egg, slight adjustments can raise the temperature 25-50 degrees.
6. It's ideal to wait until the smoke goes clear or blue before cooking (see link for example pics).  At first, you'll see a heavy white or gray smoke.  This can make your food taste bitter.
7. If you are going to slow cook at a low temp, make sure you don't let the egg get too hot before attempting to arrive at your target temp.  If you let it get up to 600 degrees, it will be challenging to bring the temp back down to the desired range in the time-frame you probably wanted to put the meat on.
8. It's easy to get information overload when trying to learn how to use the Egg.  You will have to do a lot of experiments to determine what works best for you, your tastes and your favorite types of meats to cook.  The good news is, these experiments are fun and it is really, really hard to screw up food on the Big Green Egg.  Enjoy the learning process and don't stress about it.

Here are some references:

http://www.smoking-meat.com/big-green-egg-instructions

Buffalo Chicken Wings on Big Green Egg (with elevated grid)

I've found that these are one of the easiest things to do on the Egg.  I take the wings directly from the package and put on the hot Egg.  No sauce, no seasonings, no nothing.

Note:  I've done all types of pre-seasonings before.  Tony's, dry ranch powder, etc.  They're all fine, but the wing sauce is always so over powering, I never really taste anything else.

Using the Adjustable Rig on the highest setting, cook at about 350-400 on direct heat for about 15 minutes, flip wings and cook another 15 minutes.  Flip back to the original position and brush on your favorite sauce and cook for 5 minutes.  Flip again and brush on sauce on the other side, cook for 5 more minutes.  Remove from Egg and toss in a large bowl with more of the sauce.  Serve and enjoy.

The grid is several inches above the felt line when using this setup and the distance from the coals allows you to cook direct without charring.

Another alternative is a method I used to use before I had my Adjustable Rig.  I would setup the Egg with the place setter, legs up, for an indirect cook.  I would cook in this indirect setup for the first two 15 minutes parts listed above.  At that point I would remove the entire grate (with the food on it) and set it aside momentarily.  I would remove the hot place setter and set in a safe place.  I would then return the grate and food back to the Egg in a now a direct heat setup for last two 5 minutes sections of the cook listed above.

How to Light a Big Green Egg Fire the Cheapest Possible Way

I'm all for saving money and I love this method.   First, obtain a tall metal can.  This is one from a big thing of pineapple juice.  I drilled some holes in the side for oxygen and used a can opener to cut out the bottom.  Stack your coals the way you want and put your metal can on top in the middle of the pile.  Insert an electric fire starter and fill with charcoal.

After a few minutes when you have some flames going, remove the electric starter and use a pair of tongs to lift the can straight up allowing the charcoal to fall out of the bottom.  Set safely aside to cool.  The result is a small amount of coals lit right in the middle of the fire.  This works well for long cooks where you want to start the fire in a small area right at the top middle of the coals.This will allow for the coal to burn out and down for prolonged heat.

This is also, as I understand it, similar to what is called the "Minion Method".  A variation can also be done without the can sticking the heating element directly in the coals

Alternative methods include:

• Fire Starter Squares - This will light 144 fires for $18.  You can find equivalent type fire starters at any store that sells BBQ stuff.
• Looflighter - This is probably the most expensive way to light your grill, but it's pretty awesome.  Some will say this product is just an expensive heat gun.
• In a pinch, a crumpled up paper towel and vegetable oil can be used to get a fire going.

Peanut Butter Heath Pie

I'm all about easy recipes and this is a great one.

12 ounces of crushed Heath bar (they come in 8 ounce bags, so 1.5 bags)
6-8 Reeses peanut butter cups (crushed as well)
8 ounce package of cream cheese (room temp)
12 ounce of cool whip (approx)
1 premade graham cracker crust

Combine the crushed Heath, crushed Reeses', the cream cheese and cool whip in a large bowl and mix all together.  Take mixture and pour into crust.  Top with crushed Heath as well and refrigerate for a few hours.

You can you use any combination of other products like Butterfinger, Oreo, Snickers, etc.  Also, one slight variation is to pour warm hot fudge in the crust before adding the mixture.  Enjoy!

Beer Can Chicken

One of my favorite easy cooks.  The name of this just sounds cool.  The whole idea is that beer gets to boiling and steams the meat from the inside out, while the heat from the grill is cooking from the outside.  I've been told you can use wine as well, however I have never tried it....maybe next time.

• Get one whole chicken, remove insides, rinse off and pat dry
• Apply olive oil and rub
• Get a can of beer, drink half of it and insert it in your 'beer can chicken holder'
• You can also put rub in the beer which helps a lot
• Set chicken on beer where the whole can is literally inside of the body cavity of the bird
• Pull when internal temp reaches about 160, usually takes about an hour cooking in the 400 degree range.

*Using a drip pan can be helpful, lined with foil for easy clean up.  Toss the can and foil, clean off the wire can holder and you're done!

Here is a picture of the chicken after I pulled it off the can:

Pineapple Infused Martini- Double Black Diamond

These are inspired by Firebird's Double Black Diamond Martini except these are better, easier and cheaper.  Firebirds actually adds pineapple flavored vodka to their mix per a bartender.  I have no idea why.

In this method, over time the straight vodka is simply infused by the pineapple, and vice versa.  What you wind up with is a dangerous martini that is pretty much straight vodka, but tastes like pineapple juice.

Ingredients:

1. Pineapples
2. Vodka

Obviously, the better vodka you use, the better they will be, but you don't have to go real expensive to get good taste.  I used Absolute, which is middle shelf and they are fantastic.  Simply cut the pineapples and put them in an air tight container with vodka.  As shown, I slice them in this fancy beverage dispenser and make it look nice.  I've also cut them into squares and stored them in a mason jar.  Both work the same.  The more surface area on the pineapples, the quicker the infusing.

The time you allow for infusion is up to you and is a fun experiment.  Anytime after about 24 hours, you can drink them and they are very good...but not as good as a waiting a week.  I've seen some recipes that are very convinced there is a specific day they will be the best.  One website I was reading says it "HAS" to be ten days.  I've tried it at 9, 10, 12 days and haven't tasted much of a difference.  The longer the better up to a couple of weeks.  Seems like somewhere in the neighborhood of 10-20 days is ideal.  It does not require refrigeration.  

I'm not sure how long they are good for because it's never lasted longer than 3 weeks around my house.

Goat Cheese Marinara

This works best in a short dish that is small to medium sized and safe for oven cooking.

1. Put an 8-16 ounce slab of goat cheese in the dish.
2. Pour marinara sauce all around to fill up the dish to the desired level.  This usually almost completely covers the cheese.
3. Stick in oven for 15-20 minutes on 350.
4. Toast your favorite bread and tear in to bite size pieces.

Dip the pieces of bread, getting a little goat cheese and a lot of marinara on each bite.

Gameday Dip

This is the easiest dip you will ever make that will be a hit.

1. Two cans of rotel
2. Two packages of cream cheese
3. Pound of sausage or venison

Start a small crock pot with the cheese and rotel.  You can drain some of the rotel juices out depending on how thick you want your dip to be.

Season the meat as you see fit.  Brown the meat in the skillet and drain.  Add to crock pot and stir.

TIP:  You can trade one pack of cream cheese for an equal amount of Velveeta.