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
Christmas present used today
Options
YukonRon
Posts: 16,989
Made a pasta dish with blackened chicken, with romano as well as asiago in a sweet thai chili cream sauce. Made up my own blackening seasoning.
Made the seasonings in a bowl rolled the chopped chicken in it, put it in a high temp oiled, screaming hot, cast iron skillet for about 2-3 minutes per side. Do not do this in non stick pans, it will ruin them.
Drained the pasta, blended the cheeses in it by tossing it several times in a large pyrex glass bowl, then poured in the cream sauce over.
Used tongs to serve the pasta in a bowl, then added the chicken to cover.
It was delicious and easy. My favorite kind of meal. The blackening cooked off from a good portion of the chicken, but enough seasoning remained for an outstanding spicy flavor.
Doing a lot of pasta dishes this year. Going to get my game up.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
XL and MM
Louisville, Kentucky
Comments
-
Looks great. I would inhale that any time. Nicely done!
Clearly influenced by your visit with the Pope...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 said:Looks great. I would inhale that any time. Nicely done!
Clearly influenced by your visit with the Pope...
I had a chance to cook my own meal at a place in Venice, the chef took me back and set me up with one of his cooks. It was fun now I just need to up my game."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Forgot to mention, the bottle for the olive oil was my Christmas present. It is 100% Murano glass with a micro ground neck and spout that is leak resistant. Pretty cool."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Olive oil bottle looks awesome.Beware of buying things labeled “leak resistant” though.That’s how my wife and I ended up with kid #2!
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
-
It was a gift for Christmas, not from the Vatican.🤭"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Carbonara in Italy is about the best pasta dish I have ever had. I think it's their bacon that is the key ingredient and brings it over the top.
Good luck in your quest to nail it.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 said:Carbonara in Italy is about the best pasta dish I have ever had. I think it's their bacon that is the key ingredient and brings it over the top.
Good luck in your quest to nail it."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Nice plate of food right there.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
I'd definitely hit that hard. Especially the pasta part of it.
A trip to Italy many years back really inspired us to cook more (and better) at home too, after experiencing the Italians' take on food and eating.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:I'd definitely hit that hard. Especially the pasta part of it.
A trip to Italy many years back really inspired us to cook more (and better) at home too, after experiencing the Italians' take on food and eating."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Looks yummy!It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
Italian sausages, in a tomato based, vidalia, roasted red pepper with homemade pesto sauce and a little red wine..."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Sammies on the way"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Throwing some toasted sausage rolls with garlic butter and some fresh grated Mozzarella from a big wet block we bought.
Italy has freaking ruined me."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
YukonRon said:Throwing some toasted sausage rolls with garlic butter and some fresh grated Mozzarella from a big wet block we bought.
Italy has freaking ruined me.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Planning on adding the sausage, the sauce, (which is flat out awesome)....then adding fresh grated asiago and peccorino romano..."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
-
The obligatory image of a Super Tuscan Big Red Blend.
Kinda brings a tear to the eye."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
JohnInCarolina said:"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Plated.....sheeeeeeee whizzzzz"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
YukonRon said:Plated.....sheeeeeeee whizzzzzMaryland, 1 LBGE
-
Damn fine eats there! Happy new year!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
-
YukonRon said:lousubcap said:Looks great. I would inhale that any time. Nicely done!
Clearly influenced by your visit with the Pope...
I had a chance to cook my own meal at a place in Venice, the chef took me back and set me up with one of his cooks. It was fun now I just need to up my game.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
SciAggie said:YukonRon said:lousubcap said:Looks great. I would inhale that any time. Nicely done!
Clearly influenced by your visit with the Pope...
I had a chance to cook my own meal at a place in Venice, the chef took me back and set me up with one of his cooks. It was fun now I just need to up my game.
Once I asked on the secret of a great carbonara and how I could learn to make it....within seconds I am getting an apron, becoming a kitchen bich for one of the cooks.
I had fun...we drank proseco while cooking.
I have tried it once since the return....I am going to nail this dish...I feel it....lol."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I remember the first time I had carbanara in Capri. Will never forget that meal.Midland, TX XLBGE
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum