Salado Eggfest 2012 Recipes

Salado Eggfest 2012 Recipes

These are just a few of the wonderful snacks and meals prepared by registered cooks at the Salado Eggfest on March 17, 2012.  There were many more and hopefully, the cooks will come forward with their recipes so they can be added to the list. 

So far they include in no particular order:

NutellaBananaBerry Quesadilla  

Vietnamese Beef Ribs

Scotch Eggs

Thirdeye's Plum Pork

BALLPARK DIPPING SAUCE

CAROLINA MUSTARD SAUCE

SWEET AND SOUR SAUCE

CREAM CHEESE PARMESAN DIP

Prosciutto, Brie, Pear & Walnut Oil Bruschetta

Bacon-Wrapped Massive Heart Attack

Bourbon Meatballs

Spicy Ginger Teriyaki Wings

Skillet Tamale Pie

The Chicken" Wings

Miss Mattie's Southern Pimiento Cheese

Baked Ham Sliders

Salado Elote Con Crema                                                             

Peruvian Ceviche                                                                          

Easy Pork Rolls                                                                             

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NutellaBananaBerry Quesadilla

Submitted by Mickey

From FlaPoolman's recipe

Just a banana, a few strawberries, nutella and a couple tortillas.

just toast a couple minutes a side and dust with powdered sugar

     

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Vietnamese Beef Ribs

Submitted by Egger Ave

These beef ribs were a big hit in Salado this year. They cook fast and make great appetizers or a light main course.

The Ribs

This recipe uses crosscut or flanken beef ribs. The ribs are cut on a band saw across the ribs to reveal the rib cross section. Buy them sliced 1/4" thick The thin cut allows the marinade to completely penetrate the meat I have found the best ribs in Asian and Hispanic grocery stores. Asian markets are a great place to find the thick soy sauce, oyster sauce ( BTW Oyster Sauce does not contain any oysters) and fish sauce. I use Golden Boy brand fish sauce made in Thailand. The fish sauce does contain anchovies. The subtle anchovy flavor works great with grilled meat. You can also find pork ribs cut the same way.

Marinade

This marinade recipe will marinate about 3 lbs of bone in ribs.

2 tbs minced garlic
1.5 tbs sugar
2 tbs oyster sauce
1 tbs fish sauce
1 tbs sesame oil or 1tbs sesame oil with chili oil
1 ts thick soy sauce

Prepare marinade by combining garlic, sugar, oyster sauce, fish sauce, thick soy sauce and sesame oil. The sesame oil with chili oil will put some fire in the ribs. Put the ribs in 1 gallon zip lock bag(s) and pour enough marinade in the bag to completely cover the ribs. Refrigerate at least one hour, I do mine overnight.

The Cook

The ribs can go from the bag to a hot grill. Cook until you see a slight char on the meat and turn. The ribs only take about 5 minutes to cook.

Serving Suggestion:  Serve with Peanut Sauce, Chili Sauce and Cucumber Relish.

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Scotch Eggs

by Spring Chicken 3/17/12

Ingredients

1 Doz Large Eggs

2 Lb's Jimmy Dean Hot Pork Sausage

Big Al's Regular or Hickory flavor Rub

Steps

Hard boil eggs and peel

Slice each pound of pork sausage into 6 equal size balls

Mold pork sausage around each egg

Season all over with rub

Bake indirect on pre-heated Egg @ 350° until 165-170° internal (about 30 to 40 Min)

Add smoking wood to taste.

Serve whole or sliced into 1/3 size pieces.

Regular yellow mustard add a nice flavor touch.

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Thirdeye's Plum Pork on the "Big Green Egg" Submitted by Devild’D Egg

Plum Pork 2 to 4 pork tenderloin (usually come 2 to a pkg) Marinade 5 tsp sugar 1 1/2 tsp salt 2 garlic clove, minced 1 tsp ginger juice (or use the minced ginger in the tube) 4 Tbs catsup 4 Tbs soy sauce 5 tsp wine 1 tsp five-spice powder Finishing Sauce: 1 Tbs hoisin sauce 1/4 cup honey Plum Dipping Sauce with Sesame Seeds: 1 12 oz jar of plum preserves (or jam) 2 Tbs vinegar 1 Tbs brown sugar (packed) 1 tsp finely chopped dried red chili pepper 1 clove garlic, minced 1 Tbs finely chopped green onion 1/2 tsp ground ginger sesame seeds

Marinade 1 Mix all of the ingredients together, reserve about 1/3 of this for the basting during the cook. Finishing Sauce: 1 Mix the hoisin & honey together. Plum Dipping Sauce with Sesame Seeds: 1 Combine all ingredients for the dipping sauce, EXCEPT sesame seeds, in a saucepan and bring to a boil stirring constantly. Remove from heat and cool. Refrigerate in a covered container overnight to blend flavors. Prior to serving, toast sesame seeds and place in a separate bowl. Cooking Method: 1 Make the dipping sauce one or two days before you plan on cooking. Make the marinade and marinate pork for at least 4 hours, or overnight (8 hours) if you wish. Make the finishing sauce while the cooker is coming up to temp, keep at room temperature. The finishing sauce can be warmed slightly or thinned with a little apple juice. 2 Preheat cooker to 375° with an indirect or raised direct set up. Roast the tenderloins until the internal temperature is around 150°, basting occasionally with the reserved marinade. Turn & rotate as needed. When close to done, baste with the finishing sauce, remove and rest for a few minutes. You can add more finishing sauce to even out the coating. Either ramp up the cooker and briefly move the tenderloins directly over the coals or move into an oven set on broil in order to glaze the meat. Be careful not to burn the glaze. 3 Let pork cool and cut into thin slices. Serve the plum sauce and toasted sesame seeds alongside the sliced pork. Dip the sliced pork into the plum dipping sauce, then into the sesame seeds. Then enjoy.

Servings: 15  Yield: 30

Source Author:  thirdeye's cookin' site -- Playing With Fire and Smoke

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BALLPARK DIPPING SAUCE

Submitted by K T Yegg

16 Oz. Sour Cream

9 oz. jar of horseradish sauce

1 bottle chili sauce

1 cup mayonnaise

Cayenne Pepper to taste

Mix all ingredients.  Store, covered, in refrigerator.

Great for fries (instead of ketchup), or as a sandwich spread.

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CAROLINA MUSTARD SAUCE

Submitted by K T Yegg

(To use on pork or chicken for marinade or grilling)

3/4 cup mustard (yellow or brown)

½ cup honey

¼ cup apple cider vinegar

2 Tbs. ketchup

1 Tbs. brown sugar

2 tsp. Worcestershire Sauce

1 tsp. hot red pepper sauce,

1 tsp. salt

½ tsp. pepper

Mix all ingredients – use as marinade/basting sauce.

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SWEET AND SOUR SAUCE

Submitted by KT Yegg

(for dipping or to use as grilling baste)

1 8-oz. bottle Catalina dressing

1 10-oz. jar apricot preserves

1 envelope dry onion soup mix

Mix all ingredients.  Use as a basting/dipping sauce. 

Or pour over chicken pieces and bake at 350 until done (an hour, more or less)

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CREAM CHEESE PARMESAN DIP

Submitted by K T Yegg

2 Cream Cheese blocks, softened

1 cup Mayonnaise – NOT low fat

2 cups shredded parmesan cheese

Chili pepper flakes

Mix together, adding chili pepper flakes to taste.  Sprinkle more flakes on top. 

Bake @ 350 for 30 minutes, or until brown on top.

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Prosciutto, Brie, Pear & Walnut Oil Bruschetta

Submitted by Devil'D Egg

Ingredients:

½	lb prosciutto, thinly sliced and cut into two-inch squares
½	lb Brie cheese, cut into thin wedges
2	pears, cored, quartered and cut lengthwise in thin slices
3	TBS La Tourangelle Walnut Oil
1	baguette

Directions:

Devil’D Egg Carmel, IN

Cut baguette into thin slices. On each round of baguette, layer one piece of prosciutto, one slice of pear and one wedge of brie. Toast under a broiler or in a toaster oven until the cheese is golden brown or 450° for 5 to 7 minutes on the BGE. Remove and drizzle with walnut oil. Serve hot.

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Bacon-Wrapped Massive Heart Attack

by Spring Chicken

Ingredients for 16 full servings or 48 toothpick servings

1 pkg 16 oz smoked sausage

1 pkg Little Smokey Cocktail Sausages (will use 16 & save the rest for next time)

2 pkg 16 oz Jimmy Dean Hot Pork Sausage

1 pkg 16 oz Thin-Sliced Bacon (try to find package with 16 slices)

Cut smoked sausage into 1" to 1¼" lengths (should be 16 total)

Cut or core a 1/2" hole through smoked sausage end to end

Plug one Little Smokey Cocktail sausage into hole (should end up with 16)

Slice each 1 # package of pork sausage into 8 equal size balls (should be 16)

Wrap each smoked sausage/Little Smokey evenly with pork sausage

Wrap with one slice of bacon

Cook indirect @ 350° to 375° in pre-heated Egg for 30 to 40 minutes until done (165° internal)

Serve whole or slice across in three places for toothpick snack.

Add favorite smoking wood or seasoning to taste.

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Bourbon Meatballs

Submitted by Spring Hen

Bourbon Meatballs

  18      oz            Kraft Original (or your favorite sauce)

  45      oz            KC Masterpiece Original Barbeque Sauce

3/4    cup           Bourbon - Evans Williams, to taste

   8      oz             Yellow Mustard

   1      Tbsp         Worcestershire Sauce

  64      oz            Rosita Homestyle meatballs (2 bags) thawed

Dump all ingredients together, stir, and pour over meatballs.

Direct heat. Simmer at 300 until warm.  Stir occasionally.

Serve with Roll Gold Stick Pretzels.

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Spicy Ginger Teriyaki Wings

Submitted by Cazzy

Ingredients needed

Chicken wings (whole or cut to flappers and drumettes)

1 cup soy sauce (low sodium)

1 cup brown sugar

1/2 cup Mirin Rice Wine

1 tbsp fresh ginger root (peeled and grated)

1 tsp chili flakes

*I use this as a base and multiply quantities based on need.

Making Spicy Ginger Teriyaki Sauce

In a sauce pan...bring soy, brown sugar and mirin rice wine to a boil and leave on heat till brown sugar has dissolved.  Stir regularly and throughout after boil to avoid scorching. Low heat and add ginger and chili flakes.  Simmer for 10 min while stirring regularly.  Remove from heat and refrigerate.

Marination

Marinate wings for 24 hours in chilled marinade prior to cook (the chili flakes will rise to the top so shake it up). I use a gallon bag to marinate because I like to lay bag flat and flip after 12 hours.

Cook

Fire up egg and stabilize at 375-400.  I use a adjustable rig with a 16" drip pan and cook above the felt line.  Place drumettes on outside and flappers in the middle because it will be hotter on the outside due to the drip pan.  

This is the anal part but I find it really makes the wings tacky and layers the flavor.  At 5 min, I baste with marinade, then again at 10 min.  At 15, I flip and baste and then baste again at 20 min.  This process is why I use a drip pan cause the marinade will make your lump smoke a undesirable taste into the wings.  Your wings will be at about 145-150 and should really start having a beautiful brownish red color.  Remove at 165...I check each one then remove.  Some may go over a lil but no worry...as you know, our eggs are very forgiving.

Using different soy sauces will change the flavor a tad and you can reduce/increase ginger and chili flakes based on preference.  Feel free to ask me any questions.

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Skillet Tamale Pie

Submitted by Big John

Here is my recipe for Skillet Tamale Pie that I copied from somewhere else and changed it somewhat to use on the Egg. 

Johnny

On the Egg I used a large 10 – 12 inch CI skillet to brown the meat and the rest of the mixture by placing it directly on the grate at about 375  degrees dome.

1 pound lean ground beef

½ cup onion chopped

Cook meat and onion together until done

Add the following to meat mixture and take off the grate

1 cup frozen corn kernels

1 can 2.5 oz sliced black olives drained and divided (only use ½  of the can)

1 can 4 oz chopped green chilies

2 tablespoons taco seasoning

1 can 15 oz pinto beans undrained

½ jar chunky salsa

Remove skillet from the Egg, add the pizza stone on top of the grate along with some spacers (I used the green feet from the Egg) and adjust the temperature to 400- 425 degrees.

Do this while meat is cooking

Prepare topping or use an cornbread mix using its’ directions

Topping

½ cup Bisquick

½ cup self-rising corn bread mix

½ cup milk (I added a little more milk to make the topping spread a little easier)

1/3 cup chopped green bell pepper

1 egg

1 cup grated cheddar cheese divided in half

Add ½ of the cheese to the topping mixture then pour topping over meat mixture.  Spread remaining cheese over the top then scatter the remaining olives over the cheese.

Place in oven or on spacers in the Egg at 400-425 degrees for about 25 to 30 minutes or until topping is golden brown.  I served with some additional salsa or you use some sour cream.

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"The Chicken" Wings

Submitted by SWOklaJerry

My wings were AZRP's, I started with Dizzy Pig Red Eye Express, but I have used any rub and have mixed it up in the past.  Use any rub ya want.

Description: Spicy hot wings. Ingredients: 2 tsp Lemon Juice 1/2 tsp Dijon Mustard 1 Tbs Butter 1/2 tsp Cornstarch 2 tsp Salt 1 tsp Crushed Red Pepper 1 tsp Black Pepper 1/2 tsp Cayenne Pepper 1 tsp Worcester Sauce 1 tsp Louisiana Hot Sauce 1 tsp Chile Powder 1/2 tsp Garlic Powder 1/3 cup White Vinegar Instructions: Bring ingredients to a boil while whisking. Put cooked wings in a large bowl, pour sauce over wings and toss. Notes: Number Of Servings: 16 wings

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Salado Elote Con Crema

(Mexican Grilled Corn)

Cooked in Salado by:

Kelley (“EggObsessed”) and Bruce (“No Joke Smoke”) Underwood

Corn:

6 Cobs of Yellow Corn on the Cob, shucked

Canola Oil

Salt

1 medium bunch of cilantro, finely chopped

1 bunch of green onions, sliced very thin (green and white parts)

1 cup Cotija cheese, grated on large holes of cheese grater

Sauce:

¾  c. Mexican Crema (I use Cacique brand)

¾  c. Mayonnaise

Zest and Juice of one lime

½  tsp. Ground Cumin

¼  tsp. Cayenne Powder

½  tsp. Chili Powder

Garlic Salt and Black Pepper to taste

Rub cobs of corn with canola oil and sprinkle with salt.  Roast your corn on a direct BGE at gasket level at about 375 degrees.  When corn is charred the way you want it, thoroughly seal in foil in which you  have added about ½ cup of water or ice cubes, so it can steam and soften a little more.  Cook this way for about 20-30 minutes.  Open foil and let cool enough to handle.  Get a very large mixing bowl and put an inverted very small mixing bowl inside it.  Place your cob, one at a time, on the small bowl and the kernels will fall nicely into the big bowl instead of going everywhere, like they do when you cut them on a cutting board.

Mix up the sauce ingredients in a bowl.  You can adjust the ingredient amounts to your liking.

Toss the cilantro, green onion and cotija cheese with the corn until well mixed.  Add the sauce until it is the consistency that you prefer.  I don't sauce real heavily, but want a little sauce on each kernel of corn.

This can be eaten at room temperature or cold.  It doesn't stay hot very long.  Enjoy!!

Serves 4-6 people.

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Baked Ham Sliders

Submitted by Lake Conroe Egger

Prep Time:  | Cook Time:  | Servings:  | Difficulty: Easy

Ingredients:

1 (12 pack) of King's Hawaiian Original Rolls 

1 pound deli ham , shaved 

1 pound Swiss cheese , thinly sliced 

1 1/2 sticks butter 

1 1/2 Tbsp Dijon mustard 

1 1/2 tsp Worchester sauce 

1 1/2 tsp minced onion (dried) 

Directions:

Melt butter and mix in mustard, sauce and onion.   

Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately in tact).  

In a 9x13 pan, place bottom half of rolls and cover with ham and cheese.  

   

Cover ham and cheese stacks with top half of rolls.  

Drizzle butter mixture over top of rolls, making sure onion is evenly distributed.  

   

Refrigerate overnight.  

Bake at 350 degrees for 15-20 minutes and, once finished, separate for serving.  

Source: 

Sent from Paprika Recipe Manager. http://www.paprikaapp.com/

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Peruvian Ceviche

Submitted by Lake Conroe Egger

Prep Time:  | Cook Time:  | Servings:  | Difficulty: Easy

Ingredients:

1 pound fresh fish fillet  , (such as red snapper, cod, halibut, flounder, bass, grouper, salmon, or bay scallops)* 

1 pound small bay shrimp , deveined, peeled, and cooked 

1 lemon , juiced 

4 to 5  limes , juiced 

3 Tbsp green onions , minced 

2 to 3  fresh tomatoes , minced 

1/4 cup fresh cilantro leaves , minced (or to taste) 

Celery , minced (use the tender inner stalks only) 

Black olives 

1 cup prepared good-quality tomato salsa (mild to medium) 

Freshly ground black pepper to taste 

Celery salt to taste 

1 large can tomato juice 

Cilantro sprigs 

Tortilla chips 

Directions:

* Use ONLY fresh top-quality fish and seafood (buy sushi-grade whenever possible). Texture is imperative to the dish and only fresh, not previously frozen, seafood should be used. Lay fish out and run hands over top, pressing slightly to look for any remaining bones. Cut fish in 3/4-inch strips and then cut into 1/2-inch pieces. Using a gallon jug, add fish and shrimp; add lemon and lime juice to jug (juice should just cover seafood in jug). Cover with lid and shake. Refrigerate overnight or a minimum of 12 hours, shaking occasionally. After seafood mixture has marinated, add green onions, tomatoes, cilantro, celery, olive, salsa, pepper, celery salt, and tomato juice to jug. NOTE: Depending on how much ingredients are used, may not need all the tomato juice. Shake and then refrigerate until ready to serve.  

   

To serve place mixture (with juice) in individual serving bowls (martini glasses, sundae glasses) and garnish with cilantro sprigs and tortilla chips. NOTE: Ceviche does not keep well. It becomes rubbery and can be described as overcooked when it sits for over 24 hours. Make a batch only as big as you can eat in one meal. 

Source: 

Sent from Paprika Recipe Manager. http://www.paprikaapp.com/

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Miss Mattie's Southern Pimiento Cheese

Submitted by Lake Conroe Egger

Prep Time: --- | Cook Time: --- | Servings: Makes about 5 cups | Difficulty: ---

Ingredients:

1/2 cup chopped pecans

1 cup mayonnaise

1 (7-oz.) jar diced pimiento, drained

1/2 cup chopped jarred sweet-hot pickled jalapeno pepper slices

1 tablespoon liquid from sweet-hot pickled jalapeno pepper slices

4 cups freshly grated mild Cheddar cheese (1 lb.)

Garnishes: sweet-hot pickled jalapeno pepper slices, toasted chopped pecans

Directions:

Bake 1/2 cup chopped pecans at 350° in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 20 minutes. Stir together mayonnaise, diced pimiento, pickled jalapeño pepper slices, liquid from sweet-hot pickled jalapeño pepper slices, and toasted pecans. Stir in Cheddar cheese until well blended. Garnish, if desired.

Source: http://www.myrecipes.com/recipe/miss-matties-southern-pimiento-cheese-50400000119138/

Sent from Paprika Recipe Manager. http://www.paprikaapp.com/

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Easy Pork Rolls

Submitted by Woody's Wood Pit

thin sliced pork sirloin about 6inches long

pealed and deveined jalapeno cut into slices approximately 1/4" wide

chopped onion

cheddar cheese

bacon

your favorite pork rub…

take sirloin, place jalapeno across the end, scatter onions along length of pork, add a small amount of cheddar cheese and sprinkle rub along length of sirloin.

roll sirloin up and wrap with bacon and hold with toothpicks…

place on egg at 350 to 375 for about 15 minutes until internal temp of 160 is reached…usually when bacon is crisp…

take off and rest for a few minutes…serve sliced as snack or whole as a dinner portion…enjoy