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
What Are You Chef-ing Tonight, Dr?
Comments
-
SonVolt said:Foghorn said:
The veal rolls were really great. Tasted even better the next day served at room-temp while waiting on the egg to heat up. Served with braised lamb shank w/preserved lemons and polenta."I've made a note never to piss you two off." - Stike -
Personal-Pan Artichoke Frittata:
This was a favorite breakfast when I was seeing What's-her-name, haven't made it in ten years or so.
In a bowl, whisk together two eggs, a couple drops of Tabasco, pinch of oregano, a bit of minced onion and garlic, salt and pepper. Then fold in two tablespoons shredded cheese, two Tblspns breadcrumbs, and about half a cup of chopped artichoke hearts.
Pour into a small buttered baking dish or ramekin, and top with grated Parmesan. Bake at 350º for 25 minutes. This is going into my regular breakfast rotation.___________"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
-
Botch said:Personal-Pan Artichoke Frittata:
This was a favorite breakfast when I was seeing What's-her-name, haven't made it in ten years or so.
In a bowl, whisk together two eggs, a couple drops of Tabasco, pinch of oregano, a bit of minced onion and garlic, salt and pepper. Then fold in two tablespoons shredded cheese, two Tblspns breadcrumbs, and about half a cup of chopped artichoke hearts.
Pour into a small buttered baking dish or ramekin, and top with grated Parmesan. Bake at 350º for 25 minutes. This is going into my regular breakfast rotation.
Damn. That looks great.
NOLA -
Botch said:Personal-Pan Artichoke Frittata:
This was a favorite breakfast when I was seeing What's-her-name, haven't made it in ten years or so.
In a bowl, whisk together two eggs, a couple drops of Tabasco, pinch of oregano, a bit of minced onion and garlic, salt and pepper. Then fold in two tablespoons shredded cheese, two Tblspns breadcrumbs, and about half a cup of chopped artichoke hearts.
Pour into a small buttered baking dish or ramekin, and top with grated Parmesan. Bake at 350º for 25 minutes. This is going into my regular breakfast rotation.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
the answer to "what do i do with the leftover vegetable dregs"
breakfast: frittata
lunch: fried rice
dinner: order pizzaChicago, IL - Large and Small BGE - Weber Gasser and Kettle -
Braised short rib. Mushroom risotto. I can’t do much better.XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars -- Gallatin, TN
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer -
TTC said:Braised short rib. Mushroom risotto. I can’t do much better.
Just kidding. I would crush that. It looks incredible."I've made a note never to piss you two off." - Stike -
Lol John, I am pictorial-ly challenged. Thanks for compliment.XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars -- Gallatin, TN
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer -
Leftover pulled pork version 0.1 - and yeah, I left a fork in the pic.......
-
Griffin said:
Just some chicken and another Detroit pizza.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
TTC said:Lol John, I am pictorial-ly challenged. Thanks for compliment.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
-
TTC said:Braised short rib. Mushroom risotto. I can’t do much better.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
Sous Vide top sirloin steaks. Not something I’ve ever bought, but Mrs. G is in some health kick. DP Raising the Steaks, 135 for two hours and a quick sear.
And I have no idea why my pictures always come in sideways....Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
-
french chef-ing it today. here we have a rustic tuna pate scented with taco bell hot saucefukahwee maineyou can lead a fish to water but you can not make him drink it
-
fishlessman said:french chef-ing it today. here we have a rustic tuna pate scented with taco bell hot sauceGreensboro North Carolina
When in doubt Accelerate.... -
Tried making shrimp enchiladas tonight. This was our first go and they are so good!!! We made a jalapeño cream sauce to go with it.XL BGE, KJ classic, Joe Jr, UDS x2
-
@ryantt - I'm just guessing that the "we" was your chef in residence-Norah Grace. However, you got there those look great.
Stay healthy and safe out there.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
@lousubcap yep Norah Grace and I had a blastXL BGE, KJ classic, Joe Jr, UDS x2
-
@Griffin - I absolutely love that rub on beef. The coriander in it, and the grind, does it for me.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
@ryantt - deets, please!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
@caliking nothing to exciting. We sautéed some fresh jalapeños, tomatillos, garlic and ancho chills until they were soft. We separated it in to 2 parts and purred 1/2 of it. Norah Grace then made blonde roux. She took 1cup of chicken stock and 1/2cup puréed peppers and cooked it down adding 1/2 cup of sour cream and 1/4 cup of heavy cream. In a pan we sautéed 1lb of shrimp with mole seasoning, fajita-ish and some hot bearded butcher (spicy season salt). Once the shrimp was cooked she tossed in the remaining peppers and and then wrapped the mixture in tortillas. This made 8 enchiladas...she topped with Jack cheese and baked at 350 for 20min, then broiled them on high for about 2min to get some good color. Garnished with avocado, table cream and some habanero hot sauce.All in all it’s a new favorite.XL BGE, KJ classic, Joe Jr, UDS x2
-
-
-
nolaegghead said:
-
GrateEggspectations said:nolaegghead said:
______________________________________________I love lamp.. -
nolaegghead said:GrateEggspectations said:nolaegghead said:
-
Smoked salmon salad
So sorry about the forks in my picturesFort Wayne Indiana -
buzd504 said:Owensboro, KY. First Eggin' 4/12/08. Large, small, 22" Blackstone and lotsa goodies.
-
Categories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum