Spreading the love this Valentine’s Day
with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert
than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread
or Pork Tenderloin with Honey Mustard
Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center
too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Island eats in my backyard
Today was the day for a Caribbean menu. Caribbean curries are similar to Indian curries, because laborers from India went to the Caribbean in the 1800's - Jamaica, Trinidad and Tobago that I know of, but other islands as well. Their cuisine went with them. So I figured a nice goat curry with rice and peas would be great.Fired up the LBGE in the morning, and cooked up lunch first. Simple skinless chicken lollipops, rubbed with Plowboys' The Jerk... just to get me in the right frame of mind As we were eating lunch, I got started on the rice and peas. Sauteed some onions, scallions, thyme, a scotch bonnet, lotsa garlic.Added the beans (substituted for the "peas"), then rice, followed by coconut milk.By the time the rice was done, the aroma in the kitchen was driving me crazy!Time to move outside. Couldn't let such a beautiful day go to waste. Marinated the goat meat the night before, with Jamaican curry powder, pepper, allspice, salt, thyme, ketchup, cumin, and powdered green mango. The square bowls have pureed tomato and pureed red onion. The circular bowls have garlic, a scotch bonnet, and Jamaican curry powder.Sauteed the onion puree, added the garlic, then threw in the meat.Browned the meat a bit, then added the tomato puree and curry powder. I cut the scotch bonnet open because I wanted some extra heat.Once the spices, meat, and tomato were nice and browned, I added some water and covered the DO. Cooked away in the egg at about 325°F dome temp for 1.5hrs. Opened things up and saw that the sauce/gravy was the consistency that I wanted, and the meat was cooked just right - just short of melting in your mouth. Plated it up as best I could. I couldn't take it any longer and had to dig in. The curry tasted great - just the right amount of heat, and different from the usual Indian curries I make. The rice and peas was a great complement. I'll definitely have to do this again.
Thanks for looking!
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.