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.
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.
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:
____________________________________________________________________________________
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.
______________________________________________________________________________
____________________________________________________________________________________
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.
______________________________________________________________________________
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.
• 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.
-------------------------------------------------------------------------
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.
• 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?
-------------------------------------------------------------------------
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:
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
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.
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
Scramble eggs
Add hot sauce
Pour into cast iron pan
Place on 350 degree BGE
Add green onions, bell pepper, potatoes, corn, and crawfish
Let it cook a little while
Add sliced avocados
Top with crab meat
Top with philly cheese
Continue cooking till egg is done
Can brown if desired under
broiler or with a torch
process photos