Salado Egghead Gathering Recipes
Good food makes any event better. The registered Cooks and their helpers at the Salado Egghead Gathering proved that time and time again throughout the day as ‘Tasters’ sampled some of the wonderful food dishes produced on, what else – the Big Green Egg.
Some recipes elicited “Oooo’s and Ahhh’s” while others received “Wow’s!” But there were also lots of, “Where can I get that recipe?”
You’re in luck because the Salado Cooks want to share some of those recipes. They’re listed below, along with photos if any were taken.
The best compliment you can give the Cooks now is to try their recipe.
Thanks Cooks… You’re the Greatest!
Recipes
Bourbon Meatballs – Spring Hen
Jerk Pork Tenderloin – SWOkla Jerry
Korean Tacos with Cucumber Kimchee – Lake Conroe Egger
Sausage Apple Pancakes – Colleen Cremer (aka Mrs. Lake Conroe Egger)
Korean-style BBQ Short Ribs – texasAUtiger
Ragin' River Salmon – texasAUtiger
Pancakes – Ugly Dog
Alton Brown's Homemade Soft Pretzels – Ugly Dog
Celtic Wolf’s Cornbread on SBGE - Frank From Houma
Crawfish Fritata or Crawtata J - Frank From Houma
Pimp my Pineapple - Frank From Houma
Blackened Scallops - Frank From Houma
Bananas Foster by Frank From Houma
Classic Cinnamon Buns – Mrs Lake Conroe Egger
Bourbon Meatballs – Spring Hen
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| Dump all ingredients together, stir and pour over meatballs. Direct heat. Simmer at 300 until warm. Stir occasionally. Serve with Roll Gold Stick Pretzels. | ||||||||||||||||||||||||||||
| Servings: 10 | ||||||||||||||||||||||||||||
| Nutrition Facts
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| Recipe Type: Appetizers And Dips | ||||||||||||||||||||||||||||
| Source Author: Judy McMillin – aka Spring Hen | ||||||||||||||||||||||||||||
Jerk Pork Tenderloin - SWOklaJerry
1 Pork Tenderloin
Mrs. Dog's Jamaican Jerk Marinade
(1 Tablespoon per 1 1/2 Lbs. Meat)
(1 Tablespoon per 1 1/2 Lbs. Meat)
1/4 Cup orange juice
Put tenderloin, jerk and juice in a plastic bag. Marinate 2-24 hours. (remember-the LONGER the HOTTER...). Grill; OR cut tenderloin into oreo width pieces. I cooked direct @ 350 for about 20 - 25 min
Korean Tacos with Cucumber Kimchee – Lake Conroe Egger
Ingredients:
Meat:
1 Flatiron Steak
Korean Bbq Marinade, recipe follows
Cucumber Kimchee:
4 Kirby Cucumbers
2 cups Napa Cabage, thinly shredded
4 Scallions (White And Green Parts),
thinly sliced
5 Cloves Garlic, chopped
3 Tbsp Grated Peeled Fresh Ginger
3 Tbsp Sugar
1 ½ tsp Kosher Salt
1 ½ tsp Crushed Red Pepper, ground
Korean Bbq Marinade
1 cup Soy Sauce
4 large Cloves Garlic, peeled and
chopped (about 2 tablespoons)
2 Tbsp Finely Grated Peeled Fresh
Ginger
4 Scallions (White And Green), thinly
sliced
¼ cup Sugar
2 Tbsp Dark Sesame Oil
Freshly Ground Black Pepper
Additional Metrics:
Yield: 4 to 6 servings
Attribution: Recipe courtesy Food Network Kitchens Get Grilling,
published by Meredith Books, 2005
Directions:
Place the meat in one layer in a large non-reactive baking
dish, pour in the Korean BBQ Marinade, and turn the ribs to
coat. Cover and refrigerate. Marinate for 2 to 8 hours.
Prepare an outdoor grill with a high-heat fire.
Remove the meat from the marinade. Brush the grill grate
lightly with oil. Place the meat on the grill and cook, turning
as needed, until well seared and medium rare. Set aside to
rest for 5 minutes. Slice thinly against the grain and serve in
small flour tortillas with a little Cucumber Kimchee.
Cucumber Kimchee:
A day before serving, cut the ends off the cucumbers and
cut them lengthwise into small wedges and mis together
with the cabbage . Mix the scallions, garlic, ginger, sugar,
salt, and red pepper and toss with the cucumbers and
cabbage. Put the Kimchee in a small non-reactive baking
dish, cover with plastic wrap, and refrigerate overnight.
Korean BBQ Marinade:
Whisk soy sauce, garlic, ginger, scallions, sugar, sesame oil,
and black pepper to taste in a medium bowl. Use marinade
immediately or refrigerate for up to 2 days.
Sausage Apple Pancakes – Colleen Cremer (aka Mrs. Lake Conroe Egger)
Ingredients:
| |
2 (14 ½ ounce) cans Fried Apples, drained
2 cups Tenda-Bake Maple Burst
Pancake Mix, (or just regular pancake mix)
1 cup Milk , (a little added cream may
be added to make it richer)
5 Large Eggs, lightly beatin
Maple Syrup, (to drizzle when serving)
Additional Metrics:
Difficulty: Easy
Attribution: Colleen Cremer
Directions:
Heat BGE to 375º indirect.
Brown and drain sausage in 12" cast iron skillet.
Add drained apples on top of the sausage and spread
evenly.
Combine the pancake mix, milk, and eggs in a medium
bowl, stirring just until combined. (batter will be lumpy).
Pour over the sausage mixture. Make sure that the filling is
at least i" below the bottom of the rim of the pan. Do not
stir. Place in the BGE.
Bake for 25 to 30 minutes or until a toothpick comes out
clean. Drizzle some maple syrup on top and serve.
Korean-style BBQ Short Ribs - texasAUtiger
4-6 lbs of korean style short ribs (cut flanken-style), marinate them 48-72 hrs (we use gallon ziploc bags). Direct heat on a hot grill (about 600) for 4-6 mins. I look for the sugars to caramelize well then I go a minute longer, flipping a few times.
Kalbi Marinade: (you can also simply buy Monju Kalbi Marinade at a Korean Supermarket, its amazing)
1 1/2 cups soy sauce
3/4 cup white sugar
1/4 cup sesame oil
5 cloves of garlic, minced
1/2 of a medium yellow onion, chopped
3 large green onions, cut into small pieces
2 tbl toasted sesame seeds
1/2 tsp of red pepper flakes
Marinates 4-6 pounds of Korean short-ribs
Recipe credit: Originally posted to the forums long ago by Mud Pig.
4-6 lbs of korean style short ribs (cut flanken-style), marinate them 48-72 hrs (we use gallon ziploc bags). Direct heat on a hot grill (about 600) for 4-6 mins. I look for the sugars to caramelize well then I go a minute longer, flipping a few times.
Kalbi Marinade: (you can also simply buy Monju Kalbi Marinade at a Korean Supermarket, its amazing)
1 1/2 cups soy sauce
3/4 cup white sugar
1/4 cup sesame oil
5 cloves of garlic, minced
1/2 of a medium yellow onion, chopped
3 large green onions, cut into small pieces
2 tbl toasted sesame seeds
1/2 tsp of red pepper flakes
Marinates 4-6 pounds of Korean short-ribs
Recipe credit: Originally posted to the forums long ago by Mud Pig.
Ragin' River Salmon - texasAUtiger
Cut the skin off the salmon filets and trim the filets to about the size of your palm. Apply Dizzy Pig Ragin' River to both sides of the filet. I suggest doing this before you set up your fire to give the Ragin' River time to "soak in", which makes it more flavorful.
Set up the egg for direct heat, 325-ish on a raised grid. If you like, throw one handful of your favorite smoking chips into the fire and put the filets on. Don't flip it too soon, let the salmon firm up/crust up on the bottom (about 10 mins for me).
While this is happening, in a bowl melt one part butter (I use 1 tblsp real butter and use the microwave) with two parts real maple syrup (not the other stuff).
Flip the salmon, apply the butter/syrup mixture liberally to the done side. Cook the other side to desired doneness, normally another 5-7 minutes. When you take it off, coat the second side with the butter/syrup mixture.
Recipe credit: http://dizzypigbbq.com/recipesSalmon.html
Cut the skin off the salmon filets and trim the filets to about the size of your palm. Apply Dizzy Pig Ragin' River to both sides of the filet. I suggest doing this before you set up your fire to give the Ragin' River time to "soak in", which makes it more flavorful.
Set up the egg for direct heat, 325-ish on a raised grid. If you like, throw one handful of your favorite smoking chips into the fire and put the filets on. Don't flip it too soon, let the salmon firm up/crust up on the bottom (about 10 mins for me).
While this is happening, in a bowl melt one part butter (I use 1 tblsp real butter and use the microwave) with two parts real maple syrup (not the other stuff).
Flip the salmon, apply the butter/syrup mixture liberally to the done side. Cook the other side to desired doneness, normally another 5-7 minutes. When you take it off, coat the second side with the butter/syrup mixture.
Recipe credit: http://dizzypigbbq.com/recipesSalmon.html
Pancakes – Ugly Dog
1 ¼ cups sifted all purpose flour
2 ½ teasp. Double acting baking powder
2 tbsp sugar
¾ teasp salt
1 egg
1 ¼ cups milk
3 tbsp melted butter, margarine, fat, or salad oil
1. Set griddle over low heat to warm up. Into medium bowl sift flour, baking powder, sugar, salt.
2. In small bowl, beat egg well; add milk, butter. Slowly stir into flour mixture, mixing only until dry ingredients are wet.
When griddle is hot enough to make a drop of cold water dance, lightly grease the griddle. Drop batter from pitcher or large spoon onto griddle, lightly
Alton Brown's Homemade Soft Pretzels – Ugly Dog
http://www.foodnetwork.com/food/reci..._37073,00.html
1-1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package (2 teaspoons) active dry yeast
4 1/2 cups (22 ounces) all-purpose flour
2 ounces unsalted butter, melted
Vegetable oil, for for dough bowl
5 cups water
1/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt, coarse sea salt or kosher salt to sprinkle on top of pretzels
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line a cookie sheet with parchment paper. Set aside.
Bring the 5 cups of water and the baking soda to a rolling boil in an 3-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined cookie sheet.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the parchment covered cookie sheet, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
http://www.foodnetwork.com/food/reci..._37073,00.html
1-1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package (2 teaspoons) active dry yeast
4 1/2 cups (22 ounces) all-purpose flour
2 ounces unsalted butter, melted
Vegetable oil, for for dough bowl
5 cups water
1/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt, coarse sea salt or kosher salt to sprinkle on top of pretzels
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line a cookie sheet with parchment paper. Set aside.
Bring the 5 cups of water and the baking soda to a rolling boil in an 3-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined cookie sheet.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the parchment covered cookie sheet, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
__________________
Celtic Wolf’s Cornbread on SBGE - Frank From Houma
1 1/2 cups plain cornmeal
1/2 cup flour
1 Tablespoon baking powder
3/4 teaspoon salt
1/2 cup Splenda. Use less if you want it less sweet. (Use Sugar if you must)
3/4 cup milk
3/4 cup Sweet Buttermilk
1/2 cup canola oil
2 large eggs
Preheat Egg for indirect at 400 degrees.
Once Egg is stable preheat, 8 inch cast iron skillet
Blend dry ingredients in large bowl.
Blend milk, oil, and eggs, and add to dry ingredients. Blend till all is combined.
Use a small amount of Crisco or bacon grease (say about 1/4 tsp or so) to coat the inside of the skillet. Place back in Egg for a few minutes - you want the cast iron hot.
Pour mixture into the hot skillet.
Bake covered at 400 until golden brown on the top, about 20-30 minutes.
Fork should go in and out clean.
Crawfish Fritata or Crawtata J - Frank From Houma
Crawfish, green onions, red bell pepper, tomato, and cheese (add jalapeno, etc. if you like)
Sautee veggies a few minutes
Add “bugs”, eggs, tomatoes and cook a few minutes
Add cheese
Garnish with green onions and sour cream (sliced avocado works well here too)
Pimp my Pineapple - Frank From Houma
Choose a ripe pineapple – the skin will be yellow from top to bottom instead of green
As a pineapple ripens it turns from green to yellow starting from the bottom going to the top
Carve leaves to make a handle Skin the Pineapple
Remove Eyes with diagonal “Vee” cuts
Rub with DP Pineapple head and Brown Sugar Brown all around caramelizing the surface
Optional: I normally wrap the pineapple in foil with some rum for a couple hours
Slice, and put the slices back on the egg for a few minutes
Serve with vanilla ice cream or by itself
Blackened Scallops by Frank From Houma
I buy frozen scallops by the bag at Sam’s
Paul Prudhomme’s Blackened Redfish Seasoning
Thaw the scallops in the fridge overnight
Drain off the liquid and dry thoroughly between paper towels
Drizzle with a little butter and heavy coating of PP Blackened redfish seasoning
Dome temp was 400 plus – only takes a few minutes each sid
Bananas Foster by Frank From Houma
Each batch approximate quantities
Four-five bananas sliced and halved
¾ stick of butter
1 cup brown sugar
½ cup rum
Butter and brown sugar go in and get gooey
Add bananas
Flip bananas after a few minutes
Add rum and light if desired
Serve with a scoop of vanilla ice cream on top
Classic Cinnamon Buns – Colleen Cremer – (aka Mrs Lake Conroe Egger)
(Cooked at the Salado Egghead Gathering)
Ingredients:
1 cup Whole Milk
1 Envelope (¼ Ounce) Active Dry Yeast
¼ cup Warm Water (100°F To 110°F)
3 Tbsp Granulated Sugar
2 Eggs
¼ cup (½ stick) Unsalted Butter,melted
4-½ - 5 cups All-Purpose Flour
½ tsp Salt
Filling:
½ cup (1 stick) Unsalted Butter,softened
¼ cup Granulated Sugar
1 cup Packed Light Brown Sugar
1 Tbsp Cinnamon
1 cup Coarsely Chopped Pecans
1 cup Raisins
Glaze:
2 cups Confectioners Sugar
1 - 3 Tbsp Milk
2 Tbsp Orange Juice
Description: This the recipe for the cinnamon buns we prepared in Athens.
Directions:
1. Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature.
2. Meanwhile, sprinkle the yeast over the warm water in a large bowl. Add 1 tablespoon of the sugar and let stand until foamy, about 5 minutes. Beat in the remaining 2 tablespoons sugar, eggs and butter. Beat in cooled milk.
3. Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms. Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
4. Divide the dough into two equal pieces. Spray inside of two ziplock bags with Pam. Place dough inside bags and refrigerate until use. (Within 24 hours).Grease a large bowl. Bring dough to room temperature before proceeding with baking.
5. Prepare an 18 inch cast iron skillet by spraying with Pam. Cut parchment paper to size of pan and place in bottom. Spray this with Pam also. Prepare Filling: Mix butter, both kinds of sugar and cinnamon together in a medium-size bowl.
6. Punch down dough. Roll out dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread the butter-sugar mixture over the dough. Sprinkle with nuts and raisins. Starting on one long side roll up jelly roll fashion and pinch seam to close.
7. Cut crosswise into generous 1-inch pieces. Arrange pieces, cut-side down, in prepared pan.
8. Prepare BGE for 350°F indirect and elevated. Bake buns until they are golden-brown and bubbly, 30 to 40 minutes. Transfer to a wire rack and let cool 10 minutes.
9. Glaze: Mix confectioners sugar and 1 tablespoon of the milk, add the 2 Tbs. of orange juice and continue stirring to make a smooth glaze. Invert buns to a serving platter. Drizzle glaze on top of buns (about ⅓ cup per pan). Serve warm.
Metrics:
Difficulty: Medium
Yield: 12 buns
Ingredients:
1 cup Whole Milk
1 Envelope (¼ Ounce) Active Dry Yeast
¼ cup Warm Water (100°F To 110°F)
3 Tbsp Granulated Sugar
2 Eggs
¼ cup (½ stick) Unsalted Butter,melted
4-½ - 5 cups All-Purpose Flour
½ tsp Salt
Filling:
½ cup (1 stick) Unsalted Butter,softened
¼ cup Granulated Sugar
1 cup Packed Light Brown Sugar
1 Tbsp Cinnamon
1 cup Coarsely Chopped Pecans
1 cup Raisins
Glaze:
2 cups Confectioners Sugar
1 - 3 Tbsp Milk
2 Tbsp Orange Juice
Description: This the recipe for the cinnamon buns we prepared in Athens.
Directions:
1. Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature.
2. Meanwhile, sprinkle the yeast over the warm water in a large bowl. Add 1 tablespoon of the sugar and let stand until foamy, about 5 minutes. Beat in the remaining 2 tablespoons sugar, eggs and butter. Beat in cooled milk.
3. Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms. Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
4. Divide the dough into two equal pieces. Spray inside of two ziplock bags with Pam. Place dough inside bags and refrigerate until use. (Within 24 hours).Grease a large bowl. Bring dough to room temperature before proceeding with baking.
5. Prepare an 18 inch cast iron skillet by spraying with Pam. Cut parchment paper to size of pan and place in bottom. Spray this with Pam also. Prepare Filling: Mix butter, both kinds of sugar and cinnamon together in a medium-size bowl.
6. Punch down dough. Roll out dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread the butter-sugar mixture over the dough. Sprinkle with nuts and raisins. Starting on one long side roll up jelly roll fashion and pinch seam to close.
7. Cut crosswise into generous 1-inch pieces. Arrange pieces, cut-side down, in prepared pan.
8. Prepare BGE for 350°F indirect and elevated. Bake buns until they are golden-brown and bubbly, 30 to 40 minutes. Transfer to a wire rack and let cool 10 minutes.
9. Glaze: Mix confectioners sugar and 1 tablespoon of the milk, add the 2 Tbs. of orange juice and continue stirring to make a smooth glaze. Invert buns to a serving platter. Drizzle glaze on top of buns (about ⅓ cup per pan). Serve warm.
Metrics:
Difficulty: Medium
Yield: 12 buns
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