Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Last nights feast!!!
Options
DonDon
Posts: 89
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.
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.
Comments
-
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!!! -
Nice rissoto. You are forgiven for making it on the stove
SteveSteve
Caledon, ON
-
Those are the biggest chicken thighs I've ever seen! SUPERCHICKEN! Thanks for the recipe, they look tasty!
-
They were huge, guess they're old chickens. MAYBE 7 weeks old instead of the 6 that we get most of the time LOL
-
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
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum