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Garlic Aioli w/ sauteed mushrooms for Missy

BBQ Bob TrudnakBBQ Bob Trudnak Posts: 197
edited 6:43AM in EggHead Forum
Sautéed Mushrooms and Garlic Aioli on French Bread

Garlic Aioli:

· 3 garlic cloves, chopped
· 1 large egg
· 1 tablespoon freshly squeezed lemon juice
· 1 tablespoon chopped fresh parsley
· 1/2 teaspoon salt
· 1 pinch ground black pepper
· 1/2 cup olive oil
Directions
Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.


Sautéed Mushrooms:
• 2 cartons of mushrooms sliced thin
• 1 heaping tsp. of minced garlic
• 3 tsp. light olive oil
• 1 tbs. butter
• 1 pinch kosher salt
• 1 pinch black pepper

Directions
Egg Temp. 300° F

Use a ½ pan (disposable aluminum) or a cast iron pan and cook direct on the grate.

Place olive oil and butter in the ½ pan and melt.

Add minced garlic and let brown slightly (about 1 minute.)
Add mushrooms and stir occasionally until mushrooms have browned nicely (approx. 12-15 minutes)

Slice french bread into ½ thick slices and spoon on garlic aioli. Add about three sautéed mushrooms to the top.

I will post the others soon

Bob
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Comments

  • ChuckChuck Posts: 812
    These were really good Bob. I think I'll do some of them this weekend.
    ·
  • Thanks Chuck. Maybe i'll try a cheeseteak or two but gotta get me one of those pans!

    Bob
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  • 2bossy!2bossy! Posts: 48
    Yummy, lucky for me it's Mother's Day weekend - Luke's gonna be a very busy man! B)
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  • Missy, I am cooking Seafood Fra Diavlo and sauteed Clams in Butter and Wine sauce for my wife. I hope she likes it.

    Bob

    Black Beans

    ¼ cup olive oil
    1 bag of soaked black beans or two large cans (drained)
    1 large Vidalia onion (diced)
    2 jalapeno peppers (finely diced)
    1 red bell pepper (finely chopped)
    1 cup of chopped green onion
    3 shallots (finely sliced)
    4 cloves of finely chopped garlic
    2 small cans of diced tomatoes
    8 oz. chicken broth
    1 tsp. cumin
    1 tbsp. Ancho chili powder
    2 big pinches pinch of kosher salt
    ¼ tsp. black pepper
    ¼ tsp. white pepper
    dash of cayenne pepper

    Egg Temp. 300° F Direct
    In a cast iron skillet heat olive oil, and add the onion, shallots, peppers and garlic.

    Sautee until onions have browned.
    Add diced tomatoes and dry spices and stir through for a minute.
    Add ½ of the chicken broth, stirring with wooden spoon for about 2 more minutes.

    Add black beans and the rest of the chicken broth and let simmer with lid on for about 20-30 minutes.
    Note: if too thick at this point, add a little water to get you through the simmering period.

    Black Bean Tortilla Cups:

    To make the Black Bean Tortilla cups, spoon the black beans into a Tostido scoop and top with shredded Mexican cheese blend.
    Place them in a ½ pan and put on the egg until cheese has melted.

    Remove from egg and top with sour cream and a little pico de gallo.
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  • 2bossy!2bossy! Posts: 48
    Bob! Seriously, feel free to pass that one along too! She's a lucky girl.
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  • Misippi EggerMisippi Egger Posts: 5,095
    Bob,

    Thanks for the recipes!
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  • happy to share it.

    Thanks

    bob
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  • Bobby-QBobby-Q Posts: 1,993
    I was upset about not being able to go to Waldorf, then I saw a pic of you and Luke and the was the topping. I miss you guys.
    ·
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