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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

Florida Eggfest Recipes

egretegret Posts: 3,997
edited November -1 in EggHead Forum
I know it's a bit early for most of you, but, I need to have the recipes of whatever you are going to cook at the fest so I can put together the "official" fest cookbook. I'd appreciate it if you would put it in the following format to save a lot of editing time :

Ricardo's Pico de Gallo
by Richard Howe (Richard Fl)

Ingredients :

6-8 whole Tomatoes
1 medium Red Onion
1 bunch Cilantro, fresh
1 can Green Chiles, diced, Ortegas/El Paso or similar
1-2 whole Jalapenos, fresh
Juice from 1 fresh Lime
1/4 cup Wine Vinegar
1 dash Cayenne Pepper
Fresh ground Pepper, to taste
1/2 oz. Cuervo Gold Tequila, to taste (optional)
2-3 Tbls. Hot Italian Cherry Peppers, diced (optional)

Preparation :

Take tomatoes and cut in half against the stem, remove the seeds and any juices and discard. Dice tomatoes in 1/4 inch pieces.
Sprinkle with a little salt and let set for 30 minutes to remove more juices (prior to doing this, if you desire, lightly roast the whole tomato to remove the skin-gas burner or grill is best, but keep some of the burnt skin for flavor and texture).
Finely dice red onion, jalapenos, and cilantro (leaves only).
Mix all ingredients (best the next day-will keep refrigerated for about a week).

This is the way we like it,but play around for your taste buds, there are choices for each palate.


Also, it would be helpful if you did a spelling check before sending! :laugh:
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