Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

bobby flay meets dizzy pig. . ..great dinner

mad max beyond eggdomemad max beyond eggdome Posts: 8,133
edited 6:35AM in EggHead Forum
the wife was watching bobby flay yesterday morning, and he was making some sweet potato gratin... she says "it looked good,make it tonight". . ..so i pull out the bobby flay mesa grill cookbook my SIL gave me for christmas (i'm not a big flay fan and really hadn't read much of this one- his recipes tend to be too require too many obscure ingredients for me) and the recipe was in there and was pretty simple... .so i said sure, what the hell....and while i was at it, i looked for a good main course recipe to go with it. ... so, along with the sweet potato gratin, i made grilled sirlion steaks with a honey/chipotle glaze and roasted pepper relish. ..whole thing came was very easy and really really delicious!!

and i tweaked it a little with a dizzy spin to it!!

first, for the pepper relish, i roasted some red and poblano peppers right on the hot coals in the egg till charred (then straight into a ziplock baggie)

winterfood2011009.jpg

for the relish, i then simply peeled the peppers, chopped up and added chopped up cilantro and put into the fridge till the rest was ready

next, i prepped the ingredients for the sweet potato gratin. .. .4 sweet potatos, thin sliced on the mandolin. ...pureed some chipotle peppers (some for this and some for the honey glaze for the steaks) and two cups of heavy cream....and for the dizzy twist, instead of salt and pepper, i used some dizzy raging river rub. . ..mix one tablespoon of the puree with the 2 cups of the cream. ...

winterfood2011011.jpg

in a casserole dish, layer the sweet potato slices with the cream and season every other layer with a little of the raging river. . .you should have about 9 or 10 layers when done. ...

winterfood2011012.jpg

cover with foil and put in 375 degree egg (or oven) for 30 minutes. ..then uncover and let go another 30 - 40 minutes until liquid is well absorbed... .waalaaaa done.. ..

winterfood2011014.jpg

for the steaks, i took a couple of nice NY stips and instead of simple salt and pepper per flay, i hit em with a little dizzy red eye express (bobby flay recommends a coffee rub for a lot of his southwestern steaks so i figured red eye was a good alternative!!). ..
winterfood2011013.jpg

and then just straight onto the grill at 550 for about 5 minutes per side for medium rare. ..with about 1 minute to go, a good heavy brushing of the glaze, 1/2 cup of honey, 1 tablespoon of the chiptle puree and 1 tablespoon of dijon mustard....the sweet of the honey and the heat of the chipotle and dijon really worked well with the meat!!
winterfood2011015.jpg

and after you pull the steaks, one more brushing of the glaze. ..

winterfood2011016.jpg

and on the plate. .. .with the roasted pepper relish on top....the gratin had great flavor with the sweetness of the taters and aftertaste of the chipotle in the cream. ...it was really good and we all agreed i'll be making this one again!! and the glaze and relish on the steaks was excellent. ..

winterfood2011018.jpg
·

Comments

  • That sounds and looks delicious. What a great Saturday night dinner.
    ·
  • Looks good to me... :)
    I like a good gratin, I'll have to give that one a try.
    ·
  • BobSBobS Posts: 2,485
    What great pics and a great description. I would love both of those cooks!!!
    ·
  • icemncmthicemncmth Posts: 1,157
    Man that looks great!

    I love sweet potatoes but not with they typical sweet glaze I usually just butter and salt mine. I will have to try this one out!
    ·
  • BobSBobS Posts: 2,485
    Max,

    I also like the idea of roasting the peppers on the coals.

    I'll bet that those sweet potatoes and that glaze would be great with porkchops!
    Thanks!
    ·
  • elzbthelzbth Posts: 2,075
    Awesome! Very interesting sweet potato dish - just happen to have some sweet potatoes on hand! My lucky day, or what? Thanks for sharing the step-by-step. I'm certain your meal was delicious... :)
    ·
  • FluffybFluffyb Posts: 1,815
    Outstanding Max!
    ·
  • bob, yeah, that glaze will work with a lot of things. ..i plan to use the left over glaze and relish on turkey burgers tonight!!

    iemncmth. ...the heat in the chipotle cream makes a nice counter to the sweet potatoes. ... sometimes flay gets it right!!
    ·
  • Max, you got my mouth watering! :)
    ·
  • Awesome dinner, Max. You have me rethinking mine...
    ·
  • dhuffjrdhuffjr Posts: 3,182
    Is it me or is there a theme to that sweet potato dish? Orange box of whipping cream, orange on DP label, orange slices of potato? Great looking meal Max and like I said treating the bride well!
    ·
  • dennis...LOL...hadn't thought about all that orange, but i guess you are right! . ...steak stayed pink though!! :P
    ·
  • dhuffjrdhuffjr Posts: 3,182
    Photoshop can fix that for you!
    ·
  • cookn bikercookn biker Posts: 13,378
    Looks really good Max. Think I'll give the sweet tater dish a try.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
    ·
  • beesbees Posts: 335
    Very nice, thanks for the details to reassemble. We have access to some excellent sweet potatoes in this area and will give this a try.
    ·
  • MickeyMickey Posts: 16,168
    Some of the best looking food ever cooked today....
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
Sign In or Register to comment.