Salado Eggfest Recipes: 2015 Salado Eggfest Recipes

Salado Eggfest 2015 Recipes

These are just a few of the many delicious treats served at the Salado Eggfest this year. These Cooks graciously shared their recipes below. Enjoy them again on your own Egg.

nolaegghead's chorizo, Italian and boudin sausage

We made chorizo, Italian and boudin sausage. The boudin was the only one where we used a recipe, since hadn't made it before. The others we just used our gut feel and lots of little test cooks. Alcohol was involved in all aspects, except as an ingredient.

DMW's Shepherd's π

(Here's mine. I didn't follow a recipe, but here's what I did from what I can remember)

Ingredients

· 3# Potatoes (a bit too much, 2.5# would probably been good)

· 2# Ground meat (I used beef, lamb would be more authentic)

· Butter

· Half & Half

· Veggies (I used a 16oz frozen mixed veggie bag. It had corn, green beans, carrots)

· Large onion

· 2 garlic cloves

· Salt

· Pepper

· Dizzy Pig Cow Lick

· Beef Broth

· Flour

· Oil

Mashed Potatoes

· Peel potatoes

· Coarse dice

· In a pot of water

· Bring to boil - I tried a butane burner, with the wind, didn't work. Moved the whole thing to a 450* egg setup indirect. That worked.

· Boil until mostly soft

· Drain, add salt & pepper

· Mash

· Add butter and half & half

· Mash until getting smooth

· Add more butter and half & half

· Mash until nice and smooth

· You can whip them if you want, I didn't.

Meat Filling

· Heat cast iron skillet over egg

· Add oil

· Add diced onion, saute until translucent

· Added diced garlic, saute for a minute

· Add ground meat and brown,

· Add DP Cow Lick, stirring and breaking up as needed

· Add beef broth and stir

· Sprinkle flour over and stir, adding additional flour as needed to thicken

· Add veggies and stir together

· Let the entire thing simmer to reduce and thicken a bit

Assembly

· Put meat filling in 9 x 13 disposable aluminum pan

· Add mashed potatoes as topping, starting from the outside edges.

· You want to "glue" the edges with potato and then fill in the center

· Don't be afraid to be generous with mashed potato, fill pan almost to top

· With a spatula, if you have one, otherwise back of a spoon, smooth the potatoes out

· Dollop butter on top of potatoes. Small amounts in many spots is better than a few big butter pats

· Put on egg at around 400* indirect until potatoes are golden crispy, about 45min or so. If the color isn't setting like you want, crank the heat, but watch it when you do, you can brown the butter on the potatoes real quick

· Remove and rest for at least 10 minutes before serving

We riff on this and use it for leftover chicken as well, subbing various things in the meat filling. Tweak it to what you like.

Hotch's Baja Wave Tequila Lime Pulled Pork Tacos

Below are our recipes to make “Baja Wave Tequila Lime Pulled Pork Tacos” that we cooked at the Salado 2015 Eggfest.

Baja Wave Tequila Lime Tacos
Prepare a bone in Pork Butt on the BGE (Salt and Pepper Only Rub) and pull. Add the Tequila BBQ Sauce, warm/heat your mini corn tortillas (We used the 4.5” White Corn) by heating either on a gas stove top or over an open flame on the egg, I used my Mini. Spread the Chipotle Aioli to cover the entire tortilla, place the Tequila BBQ Sauced pulled pork, place some of the Tequila Lime Cilantro Slaw, sprinkle with some Queso Fresco crumbles, margarita salt (lightly) and a few drops of fresh lime juice.

To make each of the parts see below:
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Tequila BBQ Sauce:
• 1 small California/New Mexico dried chile
• One 6-ounce can tomato paste
• 1 cup packed light brown sugar
• 1/2 cup white tequila
• 1/4 cup lime juice
• 1 tablespoon minced fresh garlic
• 1 tablespoon molasses
• Kosher salt and freshly ground black pepper

Begin by placing the dried chile in a bowl with 1/4 cup hot water to rehydrate. In a medium saucepan, add the tomato paste, light brown sugar, tequila, lime juice, garlic and molasses. Stir well and bring to a gentle simmer. Add in the chile and soaking water, season with salt and pepper and simmer until the flavors meld together, 2 to 3 minutes. Use as a traditional BBQ Sauce (remove chile) or you can process with a blender to use as a dipping sauce.
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Chipotle Aioli:
• 1/3 cup mayonnaise
• 3 Tbsp sour cream
• 3 Tspb chipotles in adobo sauce, chopped
• 2 Tbsp cilantro, finely chopped
• Juice from ½ a lime

Add all ingredients to a small bowl, and mix together to combine, blend all of the ingredients together with an emulsion blender to a smooth consistency for spreading.

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Tequila Slaw with Lime and Cilantro:
• ¼ cup mayonnaise (such as Hellman’s)
• 3 Tbsp fresh lime juice
• 1 Tbsp silver tequila
• 2 tsp sugar
• ¼ tsp kosher salt
• 1/3 cup finely chopped green onions
• ¼ cup chopped fresh cilantro
• 1 (14-ounce) package coleslaw

Combine the first 5 ingredients in a large bowl. Add the remaining ingredients and toss.

On how much to make?

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With a net of 4-4.5lbs of pulled pork this should yield about 60 4.5" Tacos

Any questions just send me a PM.

We hope you enjoy these.

Hotch's Baja Wave Tequila Lime Cookies with Tequila Glaze

Makes 24 cookies

Ingredients:

Cookies:

· 2 cups flour

· ¼ teaspoon salt

· ¾ cup (1 ½ sticks) butter, softened

· Green Food Coloring (optional – I use six drops McCormick Neon Green and 2 drops McCormick Green)

· 1 cup granulated sugar

· 1 egg

· 1 tablespoon finely grated lime peel

· 1 teaspoon McCormick Pure Orange Extract

· ½ cup Sugar in the Raw

· ½ teaspoon kosher salt

· ½ cup green crystalline decorations

· 2 packets of True Lime

Tequila Glaze:

· 1 cup confectioner’s sugar

· 1 tablespoon water

· 1 tablespoon tequila

· 1 packet of True Lime

Instructions:

Cookie Instructions:

1. Mix flour and ¼ teaspoon salt in medium bowl, set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, lime peel, extract, true lime and food coloring if using: mix well. Gradually beat in flour mixture on low speed until well mixed. Divide dough in half. Form each half into a log about 9 inches long and 1 ½ inches in diameter roll in sugar in the raw, kosher salt and green crystalline mixture (basic cake or cookies decorations) (2-1-1 ratio). Wrap in wax paper.

2. Refrigerate 1 hour or until firm (you can also prepare these the day before and place in refrigerator over-night.

3. Preheat oven (BGE) to 350 degrees. Mix Sugar in the Raw, kosher salt, and green crystalline decorations together. Roll each cold dough log in mixture to coat evenly. Cut dough into ¼ inch thick slices. Place on a parchment lined cookie sheet.

4. Bake 10-12 minutes or until lightly browned around the edges (in the BGE, I turn halfway through the cooking). Cool on baking sheets 1 minute.

5. Drizzle glaze over cooled cookies.

6. Let stand until glaze is set and serve.

Tequila Glaze Instructions:

· Combine confectioner’s sugar, water, tequila and True Lime into a small mixing bowl and stir until creamy.

Hotch's Salado 2015 After Party Cookies

No Bake Chocolate Coconut Pecan Praline Cookies

Ingredients:

2 ½ cups granulated sugar

½ cup evaporated milk

½ cup corn syrup

1 stick (1/2 cup) salted butter

¼ cup melted Milk Chocolate morsels

1 tsp vanilla extract

2 ½ cups chopped pecans

2 cups sweetened shredded coconut

Instructions:

1. In a medium bowl, combine coconut and pecans, set aside.

2. In a heavy saucepan over medium high heat, stir sugar, evaporated milk, corn syrup and butter. Cook and stir until mixture comes to a rolling boil – let boil and stir for 3 minutes.

3. Melt Milk Chocolate morsels with a little evaporated milk in the microwave and then add to the sugar mixture and stir in well.

4. Remove pan from heat and stir in vanilla and pecan and coconut mixture. Stir off heat for about 4 minutes, until mixture starts to cool and thicken.

5. Drop by large spoonful onto wax paper. Let harden completely – about an hour to an hour and a half before serving. You can also spread in a shallow sheet pan and when cooled you can cut into squares.

6. Will yield 2 dozen cookies depending on the size of your spoonful.

Egger Ave's Salado Chicken Lollipops

Ingredients

9 lbs. 24 large drum sticks or 9 lbs. of chicken wings.

Marinade:

4 tbs of soy sauce

2 tbs vinegar

½ cup water

2 tbs honey

2 cloves of garlic, peeled and chopped

4 tbs Sriracha sauce

2 Jalapeno peppers, deveined and deseeded

2 Poblano peppers, deveined and deseeded

2 or 3 fresh or dried Chile peppers, deveined and deseeded

2 or 3 Sweet peppers, deveined and deseeded

1 bunch of green onions

1tsp of salt

1tsp black pepper

· If you want more heat, leave the veins and seeds in the peppers.

· If you use dried Chile peppers soak them in warm water for 30 min to reconstitute before adding to marinade.

Prep:

There are several good videos on You Tube about making the lollipop. Take a look at this one:

http://stellaculinary.com/podcasts/video/fabricating-chicken-lollipops

It works the same way for drum sticks or wings, just smaller.

It takes a while to prep the chicken, took me about an hour to do 24 drum sticks.

Blend all of the marinade ingredients in a food processor and set aside while you prep the chicken.

Add the chicken and marinade to 1 gallon zip lock bags, marinate for several hours.

The cook:

Fire should be stable at about 350 degrees

Oil the grill so the chicken doesn’t stick to the grill.

Cook about 30 mins. You can cook direct or indirect (my preference) until the chicken reaches 165 degrees or the juice runs clear when tested with a fork. Turn frequently if you are cooking direct.

1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"

Egger Ave's 5 Layer Bacon Sushi Rolls

Low Carb John Wallace

Tools:

Sushi rolling mat. Link http://www.worldmarket.com/product/sushi-mat-bamboo-95x825.do

Rolling Pin

Parchment paper or plastic wrap

Spatula

Large knife

Ingredients:

3 lbs. of sliced bacon

3 lbs. of ground sausage. You can use any ground meat you want. I would recommend at least 20% fat. 10% is too lean IMHO.

32 oz. container of whole fat Ricotta Cheese

1 lb of Guacamole

1 bunch of green onions

4 cloves of garlic, peeled and chopped

1 bunch of fresh cilantro

3 Jalapeno peppers, deveined and deseeded

1 tsp salt

6 sweet peppers, deveined and deseeded

String cheese

Rub of your choice

Sauce of your choice

Preparation:

1. Green stuff - Blend onions, garlic, cilantro, jalapenos, salt and olive oil in a food processor until finely chopped.

2. Slice sweet peppers into slivers

3. Cover the sushi mat with parchment paper or cooking wrap.

4. Lay enough strips of bacon lengthwise on the mat to cover the mat.

5. Make thin sausage patties and place on the bacon.

6. Cover the sausage with a sheet of parchment paper or plastic wrap.

7. Using the rolling pin, roll the sausage out to cover the bacon. Keep this layer thin. Remove paper or plastic when done.

8. Using the spatula spread thin layers of Ricotta cheese, guacamole, and Green Stuff.

9. Create core for sushi roll by putting two pieces of string cheese at the top of the sausage and bacon.

10. Add pepper slivers next to the string cheese.

11. Sprinkle with your rub

12. Carefully roll the bacon and other ingredients into a roll.

Cook:

Cook direct at about 350—400 degrees for about 25-30 minutes.

Lay the roll on the grill and turn so the bacon cooks evenly. The roll is done when the sausage is cooked and the internal temp is about 160 degrees or the cheese melts. Use your sauce to glaze the roll. Remove from the grill and let stand and firm up for at least 15 mins before slicing. The rolls are great eaten hot or cold. Try them with eggs or sliced in sandwiches.

Caliking's Mint Cilantro "Raita" Sauce

I need to organize myself for the kathi roll and lamb kabob recipes, but here's the recipe for the sauce served with the kabobs. No real recipe was followed, but this is what I remember. Adjust to your taste as needed

Mint Cilantro "Raita" sauce.

Cilantro 2 bunches

Mint Several sprigs

Sugar 1-2 tsp

Salt 1/2 tsp

Thai green chilies 5-6

Greek yogurt 2 cups

Sour cream 1 cup

Dump all ingredients in the food processor and puree. Sometimes I like to add fresh garlic cloves to give it a little garlicky bite.

Bayou Mark's Boulettes

Here's the recipe for the dipping sauce:

1 Cup good Mayo

2 tbs minced green onion

1 tbs minced shallots

1 tbs Creole mustard or other hot whole grain mustard

2 tbs minced parsley

1 tbs fresh lemon juice

1 tsp hot pepper sauce

Pinch of salt

I use Slap yo' Mama instead of salt. Let it rest and develop flavor for 24 hours. I made mine for the fest on Thursday. Also you may want more lemon than called for. Tweak to your liking but whenever I serve the Boulettes with the sauce they fly.

If you want to try the Boulettes:

3/4 lb ground pork

1/4 cup Slap yo' Mama

3 tbs unsalted butter

3/4 cup AP flour

1/2 cup chopped onion

1/4 cup chopped bell pepper

2 tsp chopped garlic

1 1/2 cups water

1 cup cooked Cajun rice

1/4 chopped green onion

2 cups bread crumbs

Method:

Brown pork and season with half Slap yo' Mama. Remove when done and add all veg to saute' for 8-10 minutes. Remove when done. Add butter and flour and make a caramel colored roux. Add pork and vegetables back to the pot with water and bring to boil then reduce to simmer. Add rice and rest of seasoning and stir. Mixture will become very tight. Remove to cookie sheet and spread and let cool. Form into balls and roll in breadcrumbs. Deep fry for 3-4 minutes at 360 until brown. Serve with dipping sauce above.

Mark and Linda

Spring Chicken's Simple Woked Chicken & Veggies

The Wok is one of the best accessories you can have for your Egg. Once you cook using a wok you will use it often.

Most of the time we're cooking just for the two of us. The wok can be as simple or as complex as you like. Whichever way you cook on one you will enjoy it.

For Salado we just cut up some chicken breasts, salt and peppered them and tossed them into the really hot wok with about a tablespoon of peanut oil. We kept the chicken moving until it was almost done and then took it out.

Then we added another tablespoon of oil, poured in a bag of frozen wok veggies (sold in any supermarket), and kept stirring the veggies until almost done. We then added a bottle (less for smaller cooks) of Wok Sauce, and stirred it in good.

Then we added the chicken back in and continued stirring until done. Total time start to finish about six minutes for everything. Serve immediately for best flavor.

Frank From Houma's Crawfish/Crab Fritatta

Ingredients:

1 dozen eggs

1/2 bunch of green onions

1/4 cup chopped red bell pepper

Hot sauce to taste

2 cups diced potatoes

1 cup corn

1 cup crawfish tails

1 lb. lump crab meat

3 avocados sliced

2 blocks of Philadelphia cream cheese