It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
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Here is a recipe that RRP has been perfecting over the years.
Pizza, Sauce, RRP
Based on a recipe from BGE board but altered for our tastes. It started out as a salt free one that an egger named Spin posted here 11 years ago. Since then I've tweaked it a bit to our liking
1 1 Ozs Pkg Fresh basil
3 Tbs dried basil
1 1/2 Tsps Dried oregano
3/4 cup chardonnay
3/4 cup fresh minced onion
3 Tsp Minced garlic
3 Tbs extra virgin olive oil
18 Roma tomatoes each cut into 8 pieces
1 6 Ozs Can tomato paste
2 Tsps California style garlic salt
1/2 Tsps Freshly ground pepper (about 12 good half grinds PER layer)
1. Steep the dried basil and dried oregano in the wine for 20 minutes
2. In a skillet sauté onion and garlic in olive oil until onions turn translucent, stirring frequently.
3. Using a Dutch oven add tomatoes, paste, onions/garlic and remaining ingredients. I put them in so there are three layers. Cover pot and simmer for 1 hour. Remove form heat and puree in a blender until smooth. Pour back into the Dutch oven minus the lid this time and simmer until the sauce thickens to a consistency of cold catsup.
4. Package in ½ cup quantities using ZipLoc snack bags. Freeze. Yield will depend on the size of your Romas, but normally this recipe is good for 9 to 12 bags. My pizzas are 12” in diameter so you might want to adjust according to what size you make.
Recipe Type: Sauce
Hint: During the thickening stage cover the pot with a spatter guard as that sauce really pops when it erupts and can make a mess of your stove. BTW this sauce is also good with bread sticks.
2011/09/21--RRP--Thanks for posting it for me, Richard! I have continued to tweak this recipe. I've found that instead of 3 teaspoons of minced garlic we much prefer it to be chopped garlic, but not minced which is equal to 5 nice cloves. Also White Zinfandel instead of chardonnay seems to blend better. BTW in August I made 2 batches while the homegrown ROMAs were available and that effort produced 25 bags for pizzas into next year. Trust me this sauce freezes very well!
This is a sauce/marinade I have been playing with for several years. When I have a need I start with a gallon of Kikkoman--other soy sauces have too much salt IMO- Bring to a slight boil them simmer until about a third of the volumn as gone and then add the remaining ingredients in proportion. After all is mixed and cooling I add a stick of butter, 1/3-1/2 cup white sesame seeds and 2 cups of garlic chives cut into little pieces. I add the chives at the end so the cooking does not loose the flavor. Keeps in the frig forever.
2-3 Tbs Fine Chopped Fresh Ginger, I used microplane
1 Lbs. Garlic Chives or Scallions, Sliced Thinly, add at end of cooking.
1/2 Stick Butter, add at end of cooking (Optional)
1/2 Cup Fish Sauce (optional)
1. Mix all except garlic chives/scallions and butter, if using, in a large heavy pot. Bring to a boil, reduce to a simmer and cook. 1-2 hours, stirring occasionally. Goal is to reduce the volume by 30% apprx. Cool, Add garlic chives/scallions. Keeps a long time in a container in refrigerator. Over a year. Great as a marinade, substitute for worchestire sauce, yakitori sauce or a dipping sauce for wontons, pot stickers.
Yield: 5 Quarts+1 Cup
Recipe Type: Marinade
This will wake up your sinuses. For less heat adjust the hot ingredients. For a thicker sauce add some more sweet & sour or sugar.
Coconut adds a wonderful flavor to this spicy red chile flavored rice.
2 Tbs Thai Hot Sauce
1/2 Cup Shredded Coconut
2 Tbs Butter or margarine
1 Tbs Curry Powder
1/2 Tbs Chutney Powder
1/3 Cup Thai Coconut Curry Cashews, Chopped
1/2 Cup Golden Raisins
6 Ozs Coconut Milk
2 Tbs Garlic Chives, Cut fine
1/2 Cup Onion, chopped fine
2 Cups Jasmine Rice
1 cup coconut water (from the coconut–optional)
2 cup chicken broth
1 1/2 Cups Water or more chicken broth
1. Saute the hot sauce and coconut in the butter in a sauce pan for a couple of minutes or until the coconut starts to brown. Add the onion and saute until the onion is soft. Combine the coconut water with the broth and all the other seasonings.
2. After about 15 minutes on low heat to allow the coconut and raisins to absorb the liquid and get plump, place the 2 cups rice into a rice cooker and add the liquids.