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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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Last nights feast!!!

DonDonDonDon Posts: 89
edited November -1 in EggHead Forum
1st is the grilled chicken thighs stuffed with a cream cheese/green onion/Jalapeno mix and a slice of ham

then we have a mushroom/red onion risotto

and lastly a basil/walnut pesto

You’ll need a few Boneless-Skinless Chicken thighs for the Dish.
For the stuffing use a mix of 1 block of cream cheese, 1 large Jalapeno pepper and 2 green onions. Put in food processor until blended well.
Now open up the chicken thigh and lay a couple slices of ham down, then add a tablespoon or 2 (depending on the size of the thigh), simply roll her up and tooth pick it to keep it shut. Grill to 165 internal


The Pesto is Easy, 2 loose cups of basil, ½ cup of flat leaf parsley, 4 oz of walnuts and then 1-1/2 cups EVOO put all in food processor until pureed (Serve with crusty Bread)

Risotto takes time (bout 20 minutes) but it’s well worth it. In a large pan, sauté 1 cup diced red onions and 2 ½ cups mushrooms in 1 Tablespoon butter and 1 tablespoon EVOO until translucent, then remove from pan, leaving oil/butter in pan. While you’re cooking this, heat up 4 cups of chicken stock in another pan to a boil this MUST BE HOT when adding to rice Take 1 ½ cups Arborio Rice and toss in pan you did onion-mushrooms in, turning constantly, cook for 3-4 minutes, then start adding 1 cup at a time of the chicken stock stirring constantly until it’s almost all evaporated, then add more. You’ll keep doing this until the rice is done. Add a cup or so of chicken stock, stir til it’s gone, takes about 20 minutes or so usually. All this is done on medium high heat. Once the Rice is Done, add the onion-mushrooms back into it and add about a cup of parmesan cheese and mix real good.
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Comments

  • BoxerpapaBoxerpapa Posts: 989
    Man, you're not kidding about a feast. The grub looks good. Was thinking about stuffed chicken on the Egg tonight, and this just might inspire me. Wife likes breasts, I like thighs. You say paaatato, I say potato.

    Any way, great looking meal!!!
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  • Little StevenLittle Steven Posts: 26,914
    Nice rissoto. You are forgiven for making it on the stove

    Steve

    Steve 

    Caledon, ON

     

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  • Austin SmokerAustin Smoker Posts: 1,467
    Those are the biggest chicken thighs I've ever seen! SUPERCHICKEN! Thanks for the recipe, they look tasty!
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  • DonDonDonDon Posts: 89
    They were huge, guess they're old chickens. MAYBE 7 weeks old instead of the 6 that we get most of the time LOL
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  • BENTEBENTE Posts: 8,337
    wow thanks ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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