Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 4 people
Egglegal_Alien
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 recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Richard Fl

About

Username
Richard Fl
Joined
-
Visits
5,578
Last Active
Roles
Member
Points
236
Posts
8,075
  • Re: 9 hour burgundy mushrooms - a kick butt side dish

    YES it is a great recipe.  Someone think Ron got it from Pioneer Woman:

    http://thepioneerwoman.com/cooking/2010/09/burgundy-mushrooms/
    Have made several batches over the last few years, even tried for 9 hours in a high crock pot--did not like the crockpot as well as the original. Remember them well. Every time I go in Winn Dixie (about twice a week) I cruise the shroom section and when they are on sale or drastically marked down grab 4-5 #s' and make a pot. PS they freeze  very well in portion size food saver bags.

  • Bouillabaisse Non-BGE

    I realize that this is not a BGE meal however it turned out so wonderful just wanted to share. Lambchop came home with a dozen fresh out of the water Jimmy Blue Crabs and they demanded a special meal.

    This recipe was from a very old Julia Child book found in our archives:

    http://www.smithsonianmag.com/people-places/bouillabaisse.html

    The stock had the shrimp shells, legs from the crab, 3-4 fish heads from the fish monger, clam juice,shallots, onions, diced tomatoes, saffron, some seasonings and some chicken broth. Played with the recipe.


    For the main dish we used blue crab, shrimp, shells off, Maine lobster claws, New Zealand Green Lip mussels, cobia, haddock and a few other fish.

    image

    They were less than 6 hours from the Indian River and very frisky:

    image

    Had to tame them down so into the pot:

    image

    Took the legs and added to the stock pot but kept the claws and body for the meal:

    image

    The pot simmered for 4 hours:

    image

    After letting the pot cool, drained thru sieve and then placed in frig for 24 hours. Added the fish and had a great meal. Topped the plate with fennel and fresh cilantro.

    image

    Dessert was cheesecake with raspberry sauce:

    image

    There are many variations to this dish.
    Thanks for looking.

    Richard Melbooooring Fl.
  • Re: Pheasant and Quail

    Pheasant: Adam brings this frozen to the Florida Mini Fest and they are great with eggs and hash browns in the morning after an all night (at least for them younger ones) party.

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=846789&catid=1

    Quail: This is the way I do whole quail:

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=851401&catid=1
  • Re: Army - Navy Game OT

    Sorry you feel hurt by someone without your depth of knowledge about Arlington, saying that he is degrading the term "The Old Guard".
    I have 2 roommates from college and several classmates on the Vietnam Memorial wall and an ex father-in-law 38 years active duty marine general buried in Arlington.
    This is a food forum, lighten up!!
Click here for Forum Use Guidelines.