Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Cooking Lesson Last Night...

jeffinsgfjeffinsgf Posts: 1,259
edited 5:23AM in EggHead Forum
First off, I'm not taking any grief for the scant couple of pictures I managed to get. :laugh: The pace was so frenetic, there was no time to deal with a camera. We made an appetizer plate with crostini, asparagus, grilled shrimp and aioli, pork loin with port reduction, chicken piccata, and Wagyu filets with red wine reduction, all made from beginning to end (and eaten) in about 3 hours. I don't know how many of you have worked side-by-side with a seasoned restaurant professional, but it was an eye-opening experience. My teacher was James Clary, who has owned or partnered in several restaurants around Springfield and is currently the culinary consultant for a 50 store chain of supermarkets in Missouri, Arkansas and Oklahoma (Price Cutter).

Though the focus was on improving my sauce making, my favorite technique came in the evening completely by accident. Being cheap, I bought a whole chicken for the piccata, instead of the over-priced boneless, skinless breasts. I cut up the chicken before James got to the house. When I told him I had bought a whole chicken he asked me where the carcass was. I told him I was going to make stock the next day from it. He asked why I was waiting. Then, he proceeded to put the chicken bones, onions, carrots, celery, white wine and herbs in a baking dish and put them in the oven at 400 for about half an hour. Then we put it in the stock pot. Roasting the bones and veg brought a whole extra layer of flavor to the stock. Next step is to do the roasting in the Egg, instead of the oven! In fact, that's what I'm doing this afternoon with the backbone, neck and giblets from the spatchcock turkey I'm cooking Thursday.

Chicken piccata -- or more correctly, what is left of a plate of chicken piccata by the time I thought to take a shot.


James and me amid the carnage.



  • That was a very nice gift you received. I just made stock like that yesterday. It does make a huge difference roasting the meat and veggies first. The piccata looks interesting. How did you make the sauce?
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • Private cooking lesson - kinda like a personal trainer... How cool is that? :woohoo: :woohoo:
  • jeffinsgfjeffinsgf Posts: 1,259
    It was way cool. If you missed the post Saturday, this was my birthday present from my wife.
  • Yeah, I 'figgered' I must have missed something previous.

    Great birthday present!
  • jeffinsgfjeffinsgf Posts: 1,259
    Butter, lemon, capers and cream. The cream is not traditional, but it sure was tasty!
  • fire eggerfire egger Posts: 1,124
    very cool, sounds like you had a blast and learned a lot!!
    Looking forward to seeing some of your "post class" creations!

    Again kudos to your wife for a very cool gift!!
  • Jeff, that was one nice birthday present!
    Happy Birthday. :)
  • jeffinsgfjeffinsgf Posts: 1,259
    Hey, eenie meenie...I just noticed you're from my wife's childhood stomping grounds. She grew up east of Dayton, near Greenville.
  • If you're ever in the hood, stop by! :)
Sign In or Register to comment.
Click here for Forum Use Guidelines.