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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here


CornfedCornfed Posts: 1,324
edited November -1 in EggHead Forum
Had the leftover chicken breasts I grilled the other night. Basically chicken cordon bleu with some substitutions and a couple small additions. Seasoned chicked breasts with kosher salt and pepper. Grilled at about 350 until done (nice and juicy and tender). After the last flip, I covered the chicken breasts with some Mrs. Dog's Disappearing Mustard, a few slivers of onion, some sliced tomatoes, a slice of prosciutto, and some crumbled bleu cheese.[p]The flavor might be a little strange for some since you get the strong flavor of mustard combined with the strong flavor of a good bleu cheese, but to me it was awesome. Add to this some prosciutto (the other pink lunch meat) and fresh Jersey tomatoes and onions and all in all a very simple to prepare and delicious meal.[p]Cornfed


  • Cornfed,
    Wow, that sounds great! I would be careful if you decided to tailgate that recipe, people might not want to see the game. Prosciutto is a favorite of mine when I can afford it.
    Was it the kind with the black pepper on the outside or just the regular type?[p]RhumAndJerk[p]

  • CornfedCornfed Posts: 1,324
    RhumAndJerk,[p]Pepper on the outside. I love prosciutto, too. I like to get it whenever I'm in a nice supermarket for sandwhiches on multi-grain bread (often with feta cheese). I also LOVE prosciutto on Italian sub sandwhiches from good Italian specialty shops (there are a couple in my neck of the woods).[p] I'm REALLY hungry...[p]Cornfed
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