We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
Zuppa de Pesce via the Egg for Father's Day
Happy Father's Day weekend to all the Dads out there.
Dad's would rather cook than be taken out, eh? This one would.....
One of Dad's (mine) favorite dishes all time is Zuppa de Pesce, the way they serve it over at Zuccarelli's in WPB, FL. They serve it as a pasta dish, not a soup as the name implies. We order it with a white sauce, which they call 'arragetta'. There's no such sauce on the web but it is basically a scampi sauce made with long hot peppers. To the sauce and the pasta (your choice, usually we get angel hair) are added a mountain of various shellfish and some fish filets. Put it on a large platter and you have a family event.
The round-up this morning will be the seafood, which will come from Costco and another one or two places. Lobster, clams, mussels, shrimp, scallops, scungili, and calamari. Planning to cook all or nearly all on the Egg. Peppers from our garden, we have a ton, will get roasted on the Egg. Thinking about homemade pasta but that's not our forte. Scampi sauce is simple, use wine, butter, lotsa fresh garlic. Wife is going to make garlic knots to go with. Dinner's tonight at 6:00 (so Dad can have leftovers for breakfast on Father's Day!).