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Found 8 results

  1. This was an outstanding meal and pretty easy to cook. The veggies cooked in a foil pack with a little pork rub and olive oil. The loin cooked indirect at 300°f for about 90 minutes and was pulled at an internal temperature of 148°f. I cut this open, dusted with some pork rub, cream cheese and fresh spinach out of our garden. Tied it up nice and tight and put in in the preheated Primo. Just about ready! Yum, the spinach was juicy and the cheese creamy. The sprouts and asparagus steamed perfectly in their own juices and complimented the pork very well. Had to have something refreshing to finish this meal with!
  2. Hello everyone, here is my effort to challenge myself by deboning a chicken - using the technique of the master, Mister Jacques Pepin! I could watch that video over and over again and would never bore of it. I can't say that I did it in the two meenoots that he can do it in LOL ... and I must admit that I had a piece of cling-wrap over the screen of my ipad so that I could keep pausing it at each step and rewinding regularly. ha haaa!! In addition, I couldn't decide on which sauce I wanted to make, so I made two - gravy using the carcass and bones from said chicken along with other ingredients and also a Romesco sauce made from capsicums I roasted in the Kamado too. Stuffed chicken Galantine Free-range whole chicken Spanish serrano ham Spinach - wilted Garlic - a few cloves Mushrooms - sauteed (I added these once I saw how piddly amount of stuffing I had once the big bag of spinach wilted down to a very small quantity) Young Asiago cheese Salt and pepper olive oil to rub on skin prior to roasting Basically, I used the Jacques Pepin method to de-bone the chicken and only messed up one foot because me being me, I took the whole de-boning thing too far and removed that bone but it was all good. This is what it looked like sans-carcass. With the tasty stuffing. Trussed and ready to cook (not as elegant as Jacques - but not bad for a first timer, if I must say so myself ) Romesco Sauce 4 red capsicums - fire roasted 6 sun dried tomato halves 2/3 cup almonds big bunch of parsley from the garden 4 garlic cloves 6 Tablespoons olive oil 2 teaspoons pomegranate molasses (or sherry vinegar if you have it - I didn't so also added an extra teaspoon of red wine vinegar) 2 teaspoons pimenton/smoked paprika b Basically, I roasted and cleaned up the capsicums the day before, then cooked off the garlic and nuts in the olive oil until the garlic just started to very lightly colour (to take out the harshness) and then popped all the ingredients, including the oil into the food processor until still slightly chunky. Refrigerated overnight for the flavours to meld. Gravy carcass and bones from my de-boned chicken 1 kg chicken wings 4 x strips streaky bacon (I had forgotten to take it out of the fridge prior to taking this photo) 3 x ribs celery 2 x carrots 2 x onions 2 or 3 rosemary sticks a couple of bay leaves a couple of star anise some bunches of tarragon a few whole pepper corns 1.5 litre chicken stock flour and butter to make a roux - I just wing this so can't say the quantities sorry. I roasted all ingredients listed up to and including rosemary in the oven until well cooked and deep in colour / flavour. Transferred to a big pot and then deglazed the oven tray of all the delicious bits stuck to the bottom and then poured that into the pot, along with the bay leaves, tarragon and star anise. Simmered on low for a couple of hours and gave everything a good moosh (culinary technical term ) with the wooden spoon every now and then to extract maximum flavour. Strained and cooled in the fridge for a while. I then scooped off a lot of the chicken fat before adding to the roux to make a very flavoursome and delicious gravy. My friend and neighbours took their own money shots on their phones when I was plating. They've never had a deboned chicken before and were very impressed when i was "carving" what appeared to them to be a whole chicken.
  3. Thanksgiving is fast approaching. Here are some stuffed Cornish game hens that were roasted a couple weeks ago on the Big Joe. Indirect heat 350 over apple wood and lump charcoal. The stuffing was pre-cooked and is wild rice and mushroom.
  4. Good grief. What day is it again? I can't believe I'm over halfway through my 30 days and I haven't even begun to touch the list of things I still want to make. Wow. I took two chicken breast halves, butterflied them, and pounded them flat. Mixed together some cream cheese, salt, pepper, minced garlic, and minced jalapenos. My initial idea was to roll the breasts, but I wound up more folding them over a dollop of cream cheese, rather than spreading and rolling. Once they were folded over and secured at each end with toothpicks, I wrapped each breast in 3 pieces of bacon, also secured with toothpicks. Et voila! On the grill at about 350° to 375°. After about 30 mins I flipped them (being careful of the toothpicks) and gave them another 15 mins, where I let the heat in the grill come up to around 450° Once the bacon was nice and crisp, off they came. While they rested for just a minute, I threw together one of my favorite summer salads: rinsed baby spinach, chilled mandarin orange slices, and a vinaigrette made of the juice from the oranges, olive oil, a little vinegar, and a generous handful of gorgonzola cheese! Yum!! Had I planned ahead, I'd have charred the jalapenos first, before mixing them into the cream cheese, but I was running a bit late tonight and threw this together on a whim. It was good enough that I'll be making it again and making it RIGHT next time - so it'll be even better. Oh, and this is what happens when your cooking companion realizes the flower bed next to the grill is taller than she is: The perfect spot to watch the bird feeder from:
  5. Potatoes beef butter sour cream milk cheese
  6. http://youtu.be/w1SW0yV5IGo I seared this breast on the GrillGrate with my Weber Kettle and then roasted it to completion over indirect heat.... it was delicous!
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