Salado recipes.

henapple

Ya'll start posting. @Hotch‌. Please hurry.  

nolaegghead

...just add alcohol!!!

nolaegghead

We made chorizo, Italian and boudin sausage.  The boudin was the only one where we used a recipe, since hadn't made it before.  The others we just used our gut feel and lots of little test cooks.  Alcohol was involved in all aspects, except as an ingredient.

DMW

Here's mine. I didn't follow a recipe, but here's what I did from what I can remember.

Shepherd's π

Ingredients

• 3# Potatoes (a bit too much, 2.5# would probably been good)
• 2# Ground meat (I used beef, lamb would be more authentic)
• Butter
• Half & Half
• Veggies (I used a 16oz frozen mixed veggie bag. It had corn, green beans, carrots)
• Large onion
• 2 garlic cloves
• Salt
• Pepper
• Dizzy Pig Cow Lick
• Beef Broth
• Flour
• Oil

Mashed Potatoes

• Peel potatoes
• Coarse dice
• In a pot of water
• Bring to boil - I tried a butane burner, with the wind, didn't work. Moved the whole thing to a 450* egg setup indirect. That worked.
• Boil until mostly soft
• Drain, add salt & pepper
• Mash
• Add butter and half & half
• Mash until getting smooth
• Add more butter and half & half
• Mash until nice and smooth
• You can whip them if you want, I didn't.

Meat Filling

• Heat cast iron skillet over egg
• Add oil
• Add diced onion, saute until translucent
• Added diced garlic, saute for a minute
• Add ground meat and brown, 
• Add DP Cow Lick, stirring and breaking up as needed
• Add beef broth and stir
• Sprinkle flour over and stir, adding additional flour as needed to thicken
• Add veggies and stir together
• Let the entire thing simmer to reduce and thicken a bit

Assembly

• Put meat filling in 9 x 13 disposable aluminum pan
• Add mashed potatoes as topping, starting from the outside edges.
• You want to "glue" the edges with potato and then fill in the center
• Don't be afraid to be generous with mashed potato, fill pan almost to top
• With a spatula, if you have one, otherwise back of a spoon, smooth the potatoes out
• Dollop butter on top of potatoes. Small amounts in many spots is better than a few big butter pats
• Put on egg at around 400* indirect until potatoes are golden crispy, about 45min or so. If the color isn't setting like you want, crank the heat, but watch it when you do, you can brown the butter on the potatoes real quick
• Remove and rest for at least 10 minutes before serving

We riff on this and use it for leftover chicken as well, subbing various things in the meat filling. Tweak it to what you like. 

Eggcelsior

@DMW you didn't Whip It?



Mark Mothersbaugh is not impressed.

Hotch

Below are our recipes to make “Baja Wave Tequila Lime Pulled Pork Tacos” that we cooked at the Salado 2015 Eggfest.

Baja Wave Tequila Lime Tacos
Prepare a bone in Pork Butt on the BGE (Salt and Pepper Only Rub) and pull. Add the Tequila BBQ Sauce, warm/heat your mini corn tortillas (We used the 4.5” White Corn) by heating either on a gas stove top or over an open flame on the egg, I used my Mini. Spread the Chipotle Aioli to cover the entire tortilla, place the Tequila BBQ Sauced pulled pork, place some of the Tequila Lime Cilantro Slaw, sprinkle with some Queso Fresco crumbles, margarita salt (lightly) and a few drops of fresh lime juice.

To make each of the parts see below:
____________________________________________________________________________________
Tequila BBQ Sauce:
• 1 small California/New Mexico dried chile
• One 6-ounce can tomato paste
• 1 cup packed light brown sugar
• 1/2 cup white tequila
• 1/4 cup lime juice
• 1 tablespoon minced fresh garlic
• 1 tablespoon molasses
• Kosher salt and freshly ground black pepper

Begin by placing the dried chile in a bowl with 1/4 cup hot water to rehydrate. In a medium saucepan, add the tomato paste, light brown sugar, tequila, lime juice, garlic and molasses. Stir well and bring to a gentle simmer. Add in the chile and soaking water, season with salt and pepper and simmer until the flavors meld together, 2 to 3 minutes. Use as a traditional BBQ Sauce (remove chile) or you can process with a blender to use as a dipping sauce.

____________________________________________________________________________________
Chipotle Aioli:
• 1/3 cup mayonnaise
• 3 Tbsp sour cream
• 3 Tspb chipotles in adobo sauce, chopped
• 2 Tbsp cilantro, finely chopped
• Juice from ½ a lime

Add all ingredients to a small bowl, and mix together to combine, blend all of the ingredients together with an emulsion blender to a smooth consistency for spreading.

-------------------------------------------------------------------------

Tequila Slaw with Lime and Cilantro:
• ¼ cup mayonnaise (such as Hellman’s)
• 3 Tbsp fresh lime juice
• 1 Tbsp silver tequila
• 2 tsp sugar
• ¼ tsp kosher salt
• 1/3 cup finely chopped green onions
• ¼ cup chopped fresh cilantro
• 1 (14-ounce) package coleslaw

Combine the first 5 ingredients in a large bowl. Add the remaining ingredients and toss.

On how much to make?

-------------------------------------------------------------------------

With a net of 4-4.5lbs of pulled pork this should yield about 60 4.5" Tacos

Any questions just send me a PM.

We hope you enjoy these.

henapple

Dewayne, I didn't get any. The pan only lasted 10 minutes. 

henapple

@hotch. ..phenomenal job man. My favorite cookie.

Hotch

Salado 2015

Baja Wave Tequila Lime Cookies with Tequila Glaze

Makes 24 cookies

Ingredients:

Cookies:

• 2 cups flour

• ¼ teaspoon salt

• ¾ cup (1 ½ sticks) butter, softened

• Green Food Coloring (optional – I use six drops McCormick Neon Green and 2 drops McCormick Green)

• 1 cup granulated sugar

• 1 egg

• 1 tablespoon finely grated lime peel

• 1 teaspoon McCormick Pure Orange Extract

• ½ cup Sugar in the Raw

• ½ teaspoon kosher salt

• ½ cup green crystalline decorations

• 2 packets of True Lime

Tequila Glaze:

• 1 cup confectioner’s sugar

• 1 tablespoon water

• 1 tablespoon tequila

• 1 packet of True Lime

Instructions:

Cookie Instructions:

1.   Mix flour and ¼ teaspoon salt in medium bowl, set aside.  Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, lime peel, extract, true lime and food coloring if using: mix well.  Gradually beat in flour mixture on low speed until well mixed.  Divide dough in half.  Form each half into a log about 9 inches long and 1 ½ inches in diameter roll in sugar in the raw, kosher salt and green crystalline mixture (basic cake or cookies decorations) (2-1-1 ratio).  Wrap in wax paper.

2.   Refrigerate 1 hour or until firm (you can also prepare these the day before and place in refrigerator over-night.

3.   Preheat oven (BGE) to 350 degrees.  Mix Sugar in the Raw, kosher salt, and green crystalline decorations together.  Roll each cold dough log in mixture to coat evenly.  Cut dough into ¼ inch thick slices.  Place on a parchment lined cookie sheet.

4.   Bake 10-12 minutes or until lightly browned around the edges (in the BGE, I turn halfway through the cooking).  Cool on baking sheets 1 minute.

5.   Drizzle glaze over cooled cookies. 

6.   Let stand until glaze is set and serve.

 Tequila Glaze Instructions:

• Combine confectioner’s sugar, water, tequila and True Lime into a small mixing bowl and stir until creamy.

Any questions just send me a PM

Hope you enjoy these

Fred19Flintstone

@Hotch - I'm beginning to sense a theme....

Hotch

@Fred19Flintstone Yes sir, we try.

theyolksonyou

So @henapple @Fred19Flintstone who's making the cookies in June?  We can claim the tequila is just an ingredient.

DMW

henapple said:

Dewayne, I didn't get any. The pan only lasted 10 minutes. 

Next time I'll make an extra pan just for you.

Hotch

Salado 2015 After Party Cookies

No Bake Chocolate Coconut Pecan Praline Cookies

Ingredients:

2 ½ cups granulated sugar

½ cup evaporated milk

½ cup corn syrup

1 stick (1/2 cup) salted butter

¼ cup melted Milk Chocolate morsels

1 tsp vanilla extract

2 ½ cups chopped pecans

2 cups sweetened shredded coconut

 

Instructions:

1.   In a medium bowl, combine coconut and pecans, set aside.

2.   In a heavy saucepan over medium high heat, stir sugar, evaporated milk, corn syrup and butter.  Cook and stir until mixture comes to a rolling boil – let boil and stir for 3 minutes.

3.   Melt Milk Chocolate morsels with a little evaporated milk in the microwave and then add to the sugar mixture and stir in well.

4.   Remove pan from heat and stir in vanilla and pecan and coconut mixture.  Stir off heat for about 4 minutes, until mixture starts to cool and thicken.

5.   Drop by large spoonful onto wax paper.  Let harden completely – about an hour to an hour and a half before serving. You can also spread in a shallow sheet pan and when cooled you can cut into squares.

6.   Will yield 2 dozen cookies depending on the size of your spoonful.

Fred19Flintstone

This is funny.  I was thinking about making Margarita Chicken Skewers in Tenn.  I'll have to make something else because they would be lame in comparison to Hotch's tacos.  I'll think of somefin! 

egger ave

Salado Chicken Lollipops

Ingredients

9 lbs.  24 large drum sticks or 9 lbs. of chicken wings.

Marinade:

4 tbs of soy sauce

2 tbs vinegar

½ cup water

2 tbs honey

2 cloves of garlic, peeled and chopped

4 tbs Sriracha sauce

2 Jalapeno peppers, deveined and deseeded

2 Poblano peppers, deveined and deseeded

2 or 3 fresh or dried Chile peppers, deveined and deseeded

2 or 3 Sweet peppers, deveined and deseeded

1 bunch of green onions

1tsp of salt

1tsp black pepper

·        If you want more heat, leave the veins and seeds in the peppers.

·        If you use dried Chile peppers soak them in warm water for 30 min to reconstitute before adding to marinade.

 

 

 

Prep:

There are several good videos on You Tube about making the lollipop. Take a look at this one:

http://stellaculinary.com/podcasts/video/fabricating-chicken-lollipops

It works the same way for drum sticks or wings, just smaller.

It takes a while to prep the chicken, took me about an hour to do 24 drum sticks.

Blend all of the marinade ingredients in a food processor and set aside while you prep the chicken.

Add the chicken and marinade to 1 gallon zip lock bags, marinate for several hours.

The cook:

Fire should be stable at about 350 degrees

Oil the grill so the chicken doesn’t stick to the grill.

Cook about 30 mins. You can cook direct or indirect (my preference) until the chicken reaches 165 degrees or the juice runs clear when tested with a fork. Turn frequently if you are cooking direct.

egger ave

Salado 5 Layer Bacon Sushi Rolls -- Low Carb  John Wallace

Tools:

Sushi rolling mat.  Link http://www.worldmarket.com/product/sushi-mat-bamboo-95x825.do

Rolling Pin

Parchment paper or plastic wrap

Spatula

Large knife

 

Ingredients:

3 lbs. of sliced bacon

3 lbs. of ground sausage. You can use any ground meat you want.   I would recommend at least 20% fat.  10% is too lean IMHO.

32 oz. container of whole fat Ricotta Cheese

1 lb of Guacamole

1 bunch of green onions

4 cloves of garlic, peeled and chopped

1 bunch of fresh cilantro

3 Jalapeno peppers, deveined and deseeded

1 tsp salt

6 sweet peppers, deveined and deseeded

String cheese

Rub of your choice

Sauce of your choice

 

Preparation:

1.       Green stuff - Blend onions, garlic, cilantro, jalapenos, salt and olive oil in a food processor until finely chopped.

2.       Slice sweet peppers into slivers

3.       Cover the sushi mat with parchment paper or cooking wrap.

4.       Lay enough strips of bacon lengthwise on the mat to cover the mat.

5.       Make thin sausage patties and place on the bacon.

6.       Cover the sausage with a sheet of parchment paper or plastic wrap.

7.       Using the rolling pin, roll the sausage out to cover the bacon.  Keep this layer thin.  Remove paper or plastic when done.

8.       Using the spatula spread thin layers of Ricotta cheese, guacamole, and Green Stuff.

9.       Create core for sushi roll by putting two pieces of string cheese at the top of the sausage and bacon.  

10.   Add pepper slivers next to the string cheese.

11.   Sprinkle with your rub

12.   Carefully roll the bacon and other ingredients into a roll. 

Cook:

Cook direct at about 350—400 degrees for about 25-30 minutes.

Lay the roll on the grill and turn so the bacon cooks evenly. The roll is done when the sausage is cooked and the internal temp is about 160 degrees or the cheese melts. Use your sauce to glaze the roll.  Remove from the grill and let stand and firm up for at least 15 mins before slicing.  The rolls are great eaten hot or cold.  Try them with eggs or sliced in sandwiches.

apinion

I followed the tasting recipe:

-Eat
-Move to different table
-Eat
-Repeat

The Cen-Tex Smoker

nolaegghead said:

We made chorizo, Italian and boudin sausage.  The boudin was the only one where we used a recipe, since hadn't made it before.  The others we just used our gut feel and lots of little test cooks.  Alcohol was involved in all aspects, except as an ingredient.

That Italian was off the chain dude!

nolaegghead

The Cen-Tex Smoker   Thanks John!

Hotch

NOLA I missed them. But heard great reviews.

caliking

I need to organize myself for the kathi roll and lamb kabob recipes, but here's the recipe for the sauce served with the kabobs. No real recipe was followed, but this is what I remember. Adjust to your taste as needed

Mint Cilantro "Raita" sauce.

Cilantro 2 bunches

Mint Several sprigs

Sugar 1-2 tsp

Salt 1/2 tsp

Thai green chilies 5-6

Greek yogurt 2 cups

Sour cream 1 cup

Dump all ingredients in the food processor and puree. Sometimes I like to add fresh garlic cloves to give it a little garlicky bite.

henapple

That sauce is sexual 

caliking

Cue song "Pour Some Raita On Me" 

Spring Chicken

I'm sure glad you posted this because unless someone objects, I'm going to copy the recipes over to the Salado Recipes section of the Salado Eggfest web site. 

And please, anyone else who cooked in Salado, add your recipes here too.

Spring "Fest Scribe" Chicken

Spring Texas USA

PNWFoodie

I need that awesome cauliflower recipe! Please? I don't even like cauliflower! (And yes, I am finally recovering enough (barely) to start posting. Now if I can just figure out the darn pic thing!!!)

nolaegghead

@PNWFoodie - The cauliflower salad?  There probably were a few different things with cauliflower at the fest.  Since I was over the legal blood alcohol limit by 10AM, I wasn't that observant of all that was out there.  People shoved food in my face and I played the part of a bottomless pit slash black hole - in homage to @SGH who sadly couldn't make it.

I do have that recipe if you want it.  It's awesome and very simple. 

Glad you're recovering.  I just started to feel half way normal yesterday.

henapple

I'm still drinking. ..it's not over till I say it's over. 

The Cen-Tex Smoker

henapple said:

I'm still drinking. ..it's not over till I say it's over. 

Me too. I'm afraid to quit. I might die.

henapple

I'm actually mowing the yard today. Spring is here. 

nolaegghead

I never said I quit drinking.  Hair of the dog.