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Eggs by the Bay class pics...

SMITTYtheSMOKERSMITTYtheSMOKER Posts: 2,542
edited August 2011 in EggHead Forum
Chef Cresap paid a visit to Eggs by the Bay this weekend, he conducted a "Gourmet Cooking Class" which featured Prime Rib, Smoked Turkey, Tilapia and Wild Shrimp. He also prepared and served a few side dishes along the way.

What a class...if you are a Big Green Dealer, talk to Chef Cresap about coming to your store and organizing one of his informative Egg classes. Thanks Bobby.

Chef Cresap at work.
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Bobby with the Eggs by the Bay crew.
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One of the "Stars of the Day"...Delicious Prime Rib off the Big Green Egg.
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-SMITTY     

from SANTA CLARA, CA

Comments

  • You sure treat your customers nice.

    Spring "Learned The Hard Way But With Help" Chicken
    Spring Texas USA
  • Side dish surprise....a tomato pie.

    Gonna do this one myself soon, so savory.

     

    -SMITTY     

    from SANTA CLARA, CA

  • SpoonSpoon Posts: 328
    Looks like a great turnout for you. That prime rib has my mouth watering early this morning.

    Care to share the recipe for the tomato pie? We've still got a bunch from the garden and are always looking for a good way to use them.
    "Pork so tender you can pull it with a spoon." ~Spoon
  • Egg JujuEgg Juju Posts: 658
    Tomato Pie is delicious.  There is a recipe in the Big Green Egg Cookbook that is also tasty, but this is the one the wife has made for years.



    Ingredients



    1 9-inch pie shell

    1/2 yellow or red onion, chopped

    3 to 4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes

    1/4 c. sliced basil (about 8 leaves)

    2 c. grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)

    3/4 c. mayonnaise

    1 t. Frank's Hot Sauce (or Tabasco)

    Salt and Pepper



    Instructions



    Prehead oven to 350. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden.

    Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.

    Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

    In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.

    Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.


    imageimageimage


    Both are good and even better when cooked on the egg!  No surprises there.  :-)
    Large and Small BGE * www.quelfood.com
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