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Found 8 results

  1. It's BLT season! Use those fresh garden tomatoes! Instructions: 1) Make bread on kamado. 2) Toast bread slices on kamado. 3) Cook bacon on Kamado. 4) Assemble sandwich containing mayo, lettuce, bacon, and tomato.
  2. I have a problem! It's a nice problem to have but it’s still a problem. Yep! My tomato plants are going crazy and I need to find ways to use all these tomatoes. I figured one way was to make a few pizzas. One is a version of Margherita Pizza utilizing lots of thin tomato slices. Here are most of the ingredients I used. Tomatoes sliced and ready to use. Fresh Basil and Oregano from my garden. Took everything out to my gas grill / outdoor prep area. Cut my dough in half And constructed my pizza. Here is the results. And plated with a nice IPA. Perfect crust. Yum!
  3. So another way to use up more tomatoes is to make a pizza that keeperovdeflame has dubbed “The Judge”. (Inspired by jackjumper101. See link: http://www.kamadoguru.com/topic/12778-tomato-galette-pizza-the-judge/) Here are most of the ingredients I used. Grape tomatoes sliced and ready to use. Fresh Basil and Oregano from my garden. Minced garlic in OO and prosciutto. Took everything out to my gas grill / outdoor prep area. Cut my dough in half And constructed my pizza. Put it on the kamado for 8 minutes at 500 degrees. Check the crust. Yep, it’s done. Results. Oh Yum! Mine wasn't nearly as pretty as keeper's but he was right, this is delicious.
  4. When I was at Sprout’s picking up the shrimp for my Jerk Shrimp Tacos they also had these organic heirloom tomatoes on sale. We used the big red one for BLT’s. The yellow and purple ones we made Caprese Salad with. For the yellow tomato I drizzled on basil infused EVOO and a Pomegranate infused Balsamic Vinegar For the purple tomato I drizzled on basil infused EVOO and standard Balsamic Vinegar. Really good stuff.
  5. Chicken Afritada Kamado Style Mrs. Smokehouse had set out some chicken breasts from the freezer to thaw and also announced the bowl of potatoes on the kitchen counter were about to sprout (well it is summer in Georgia) and that became the starting point for this dinner cook. Kinda like opening the surprise basket on “Chopped”. I knew I wanted to include tomatoes and that I wanted something different. So after some thinking and a bit of internet searching this was the result…. The basic of this cook is a Fillipino recipe… http://www.filipinofoodrecipes.net/chicken_afritada.htm Now being from Louisiana originally, I just had to expand the ingredients to include celery along with the bell pepper and onion (i.e., the Cajun trinity) and the few green onions in the fridge also went along for the ride - why not. However, I did not want this to head in a Creole direction so I restrained myself on other ingredients I might have added. I did add some fresh sprigs of thyme also lurking in the fridge, a bit of cayenne pepper and some Lea and Perrins along with the Vietnamese fish sauce that was eventually located in the back of the fridge. I did two separate things with the bell peppers (and did not use the red bell pepper as none were in the fridge). I did a chopped bell pepper to put in initially with the sauté and then the remainder as bell pepper strips was added towards the end. A look through the freezer revealed some pulled pork and a portion of that was added towards the end of the cook for an additional flavor dimension. The Ingredients It turned out I used the peeled tomatoes and added a can of crushed tomato instead of the tomato paste in the next photo. About half the broth carton was the right amount - most of the half carton initially and a bit more during the cook. I used all 4 lbs of boneless skinless chicken breasts. The dish will be a great leftover meal. Into the Dutch oven (love the 7.5qt capacity) Started on the stove - sautéed the veggies in a bit of coconut oil and butter, then added chicken and potatoes for a few minutes, and finally the tomatoes and broth and seasonings – bring to light boil and (carefully with a lid on the pot) transfer to the Kamado. On Big(Red)Joe - (Junior was being shy and hiding) Cooking Away Done! Let’s Eat The Interlude While waiting for Joe to do his part of the task with the food bubbling away in the 7.5 qt Lodge dutch oven, we enjoyed some classic New Orleans Sazerac cocktails on the screened-in veranda while a rain shower came and went. Of course the rain started not long after I lit Big(Red)Joe but no mind – I just rolled him under the other covered porch area. The Sazerac Other Notes I started this dish on the stove inside and then transferred it to Big Joe for the main cook. Easier to start it on the stove and save baked forearms while getting it put together on the 400 degree Kamado. Cooked indirect with no lid on the Lodge at 375-400 degrees with pecan wood giving a generous smoke element. Keep an eye on the liquid level and consistency and add more broth if necessary. Cook time on Big(Red)Joe was about 40 minutes. The potatoes being older just needed the extra time to get tender but not overcooked. Since I cut the chicken in larger pieces it all worked out. Because the dish already had potatoes and we did not need the extra carbs, it was not served over rice but just enjoyed it right out the pot. This was a nice change of pace meal and a very good dish – albeit one that does not carry a heavy seasoning. We will be making this again. We all thought this basic dish idea would also be good with a very firm fish in place of chicken or with turnips in place of the potatoes. Either of those approaches would probably require altering the cooking time and the point in the cook when specific ingredients might best be added to the pot.
  6. Last night's dinner was a roasted bone-in turkey breast (seasoned with salt, pepper, garlic, and some Chef Paul Prudhomme's Blackened Redfish Magic.) A side of grilled Roma tomatoes, banana peppers, garlic & onions (all from the garden except the garlic) - inspired by Smokehowze: http://www.kamadogur...l=+roma +tomato Both turned out very good. I'm not too pleased with the quality of the (paper) plated shot, but it gets the point across.
  7. Tomato, Basil, Red Onion, Prosciutto, Goat Cheese, and Mozzarella Pizza (Inspired by Jackjumper and keeperovdeflame) I have dozens of tomatoes becoming ripe and needed to use some up so I took their ideas and made a pizza of my own. Here are most of the ingredients: Got a chimney of lump blazing. Dumped it onto a full load of lump and then set my kamado up for pizza. Took my ingredients outside and set-up my work space. (Husker wanted some) Rolled out my dough and placed it on some parchment paper. Painted the dough with a mixture of minced garlic and EVOO. Put on the tomatoes and seasoned them with fresh ground sea salt, black pepper and some Italian herb blend. Now some fresh basil, red onion, sliced prosciutto, goat cheese, and some mozzarella. Now on to the 500 degree kamado for 10 minutes. Here it is half way thru after I removed the parchment paper. Done and cut. Plated shots. Money Shot below. Oh Yeah!
  8. We have lots and lots of tomatoes becoming ripe at this time so we’re trying to come up with ways to eat more of them. One of those ways is by making a caprese salad. I had really forgotten just how delicious this is. Having fresh tomatoes and basil from the garden really does add flavor. Here it is just about ready. Now with a drizzle of EVOO. (Can hardly see it) Yum!
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