Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

modifying a post by eenie meenie

2Fategghead2Fategghead Posts: 9,623
edited November -1 in Off Topic
cut and paste from this post by eenie meenie

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1075410&catid=1

I fixed a contorno of potato, tomato, onion with fresh basil, oregano, and parsley topped with fresh mozzarella and a salad of mixed greens with arugula, tomatoes, yellow peppers, and a garlic vinaigrette.

contornoofpotato.jpg

I just 'wing' the potato dish. Smear your dish with olive oil and take some smashed garlic and rub the dish. Place an overlapping layer of thinly sliced potatoes on the bottom, then a layer of tomatoes (I use canned tomatoes when out of season, they are much better than those awful supermarket ones. If using canned tomatoes, drain them and remove the seeds and cut out the cores), then a layer of thinly sliced onions. Add S P, chopped parsley, basil, and oregano and some minced garlic to taste. Repeat this sequence one or two more times, depending upn the depth of your dish. Cover the foil or a lid and bake at 350 degrees for about and hour and 15 min to hour and 30 minutes (depends upon how thick you sliced your potatoes). When the potatoes are done, let the dish rest to reabsob some of the liquid. Place some grated some mozzarella cheese on top and broil until browned and bubbly, serve. Let me know if you like the dish. If you need me to be more precise, let me know and I will try to measure stuff the next time.

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