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grilled portabellos

Serial GrillerSerial Griller Posts: 1,186
edited 2:33PM in EggHead Forum
Grilled some portabellos for starters Friday after work
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filled with poblano/spinach sauce w/avacado
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added some Monterey Jack
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and cilantro.Plates were used for the first course of shrimp
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Comments

  • ZippylipZippylip Posts: 4,687
    man that looks outstanding, how'd you make the poblano/spinach sauce?
    happy in the hut
    West Chester Pennsylvania
  • Mike in AbitaMike in Abita Posts: 3,302
    I'm diggin that whole scene. Care to share the poblano spinach mixture?
  • Serial GrillerSerial Griller Posts: 1,186
    It's a Rick Bayless recipe from his Mexican Everyday cookbook
    Spinach and creamy roasted peppers
    2 fresh poblanos roasted, seeded and peeled,course chopped
    10 ounces cooked chopped spinach,
    3-tbls veg oil
    3 garlic cloves peeled halved and lightly browned in oil in a large skillet
    1-2 tbls flour
    1-1/2 cups milk
    After roasting cool, peel, seed the poblanos, chop and put into a blender
    Add the lightly browned garlic to blender. Add the flour and milk and puree.
    To cook the spinach put into a microwaveable bowl, cover with plastic wrap and punch a couple of holes in the plastic.Microwave on high 2 minutes.
    With the same skillet used to brown the garlic on med high, pour in the poblano mixture, whisk until it comes to a boil.Reduce the heat to med.low and simmer stiring often for 5 minutes to blend flavors.It should be like soup.Add the spinach to the sauce and stir until warm and well coated.
    Rick served this on salmon.YUM! But I use it on chicken, everything.
    This is a keeper.It freezes well too
  • Ross in VenturaRoss in Ventura Posts: 7,233
    Thanks Jon, for the recipe

    Ross
  • Serial GrillerSerial Griller Posts: 1,186
    You are ALWAYS welcome ,Ross!! :)
  • cookn bikercookn biker Posts: 13,407
    Looks great Jon!!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Little StevenLittle Steven Posts: 28,817
    Jon,

    Very nice. Interesting flavour combination. It's on the list.

    Steve

    Steve 

    Caledon, ON

     

  • Serial GrillerSerial Griller Posts: 1,186
    Thanks Molly,
    I knew you'd like them knowing how MUCH you love mushrooms. :)The sauce is really good on salmon or chicken
  • cookn bikercookn biker Posts: 13,407
    BLECH!! I told you I can handle those in very small doses. That, I'd probably like. Only, maybe 2 tablespoods worth. :laugh:
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Serial GrillerSerial Griller Posts: 1,186
    Thanks Steven.
    Not too much heat but high on flavor if you get good poblanos.I use it on Salmon and chicken too.
  • loco_engrloco_engr Posts: 3,673
    Very interesting blend of flavors you have there Jon!
    One of these days . . . :whistle:
  • Mike in AbitaMike in Abita Posts: 3,302
    That sounds AWESOME. Thanks for the recipe.
  • HossHoss Posts: 14,600
    YUM!
  • redneck6497redneck6497 Posts: 179
    that looks delicious!
  • YUM That looks really good
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