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Found 8 results

  1. Table Steaks These steaks were grilled at 450 degrees because Big Joe was tired that night - needing a good clean out, charcoal was pieces from bottom of the bag, and airflow was clogged up... and man they were great. Proves you don't need to go blast furnace hot to have a really nice steak cook. Dad handled the eggplant and zucchini direct heat grilling as the first shift and cranked tired Joe up to whatever he would deliver. Son took over and did the perfect steak cook simply seasoned using salt, pepper, and a dusting of imported Spanish Chiquilin brand 'Pimenton Picante' (hot paprika) on the meat. Plus a small chunk of hickory wood in the coals. Daughter pulled together a nice salad. Wife enjoyed sitting back, watching the production with a glass of wine, and offering sage commentary on how slow the count down timer for the 'resting period' for the steak was running. But when it all hit the table - well that is where the title for this post comes from... And a few more photos to round out the post.
  2. I had a truly amazing meal tonight... check this out: Zucchini Spaghetti with Easy Lentil Marinara I recently bought my girlfriend a kitchen gadget she wanted that will make this veggie spaghetti and she tried it out tonight. This recipe was fantastic. The only problem I had with it was that it wasnt ENOUGH calories for me for a meal. I think a single serving of this rang in at around 300 calories and not a lot of protein so my next time with this I'll probalby have some cooked chicken with it or something... this was really good!
  3. Well, it has been a very late spring here in south central PA. It was so cold in april, then I think it rained for most of May. Our garden went in late as a result. We have been getting onions, and this week we got our first zucchini - Finally! Needless to say, our vegetable grill basket got a workout this week, with many more cooks to come, as the peppers, green beans, tomatoes, etc finally get ready. We just love grilled veggies. The pics below show just a simple combo we made for dinner, veggies over ground ham/sausage meatballs in a vinegar/brown sugar marinade.
  4. A few recent cooks in keeping with the New Year’s view on meals with a reduced dietary impact: Kamado Grilled Chicken Salad with a Greek yogurt, mayo, and a vinegar element with a touch of curry as the dressing. The dressing is flavorful but light. Boiled egg, celery, onion, apple, and toasted pecan additions kick up the dish. Mrs. Smokehowe hit a home run on this one. Her presentation is not bad either! Kamado Venison Chili with a balanced profile of Chili Powder plus Chipotle, Ancho, Guajillo, Anaheim, & Jalapeno ground pepper powders in the underlying flavors along with the other typical ingredients. This is a very lean chili in regard to fat – yet still rich in character - the pepper portfolio really complements the deer. Thanks goes to my brother for the deer meat. Kamado Chicken Thighs with a Montreal Chicken and black pepper base flavor layer overlaid with a light coating of a honey chipotle glaze. Latkes made with leftover “light” potato salad, pan sautéed in avocado oil. My son did a nice job on re-purposing the potato salad for the latkes. New Orleans Red Beans & Rice using Camellia brand beans seasoned with baked ham and the ham bone plus homemade sausage and the usual other ingredients. Great way to add that fiber. Baked Falafel on Lepinja (Bosnian Pita Bread) with tahini sauce, a Greek yogurt cucumber sauce and homemade baba ghanoush. Falafel using canned chickpeas is so simple to make. My son has the texture and flavor profile spot on when he makes a batch. Baking these is as good or better than frying them. Turkey Burger with a side of oven baked sweet potato fries. Zatarain’s creole mustard complements a dollop of mayo. Martin's brand Dutch taste potato bread is top notch for these instead of a bun. Add lettuce, tomato, and some of my fermented garlic dill "half-sour" pickles and we are good to go. Zucchini “Spaghetti” with Two Sauces – used a spiral slicer on the zucchini to make the spaghetti. One sauce was tomato and homemade hot Italian venison sausage. The other a nice garlic shrimp. Corn bread cakes round out the dish. Three corn cakes looked good on the plate but I only got to eat one. Zucchini as a spaghetti substitute really works. Glad I bought the Veggetti slicer on sale after Thanksgiving.
  5. Spicy Pan Shrimp Over Rice with Roasted Veggies The market had some nice looking head-on shrimp at a good price and the fresh squash and zucchini looked edible for a change. The heads and shells from the shrimp were toasted in a pan in some red palm fruit oil and then I added some water, a few pinches of Cajun seasoning and created a stock which was then further reduced to a concentrated shrimp base. The peeled shrimp were pan sauteed in the palm fruit oil, with fresh garlic, onion, green onion, some Hondashi bonito soup stock crystals, the prepared concentrated shrimp base and a good amount of homemade fermented red peppers, plus a generous sprinkle of Cajun seasoning blend, dash of Worcestershire and a bit of water. At the end of the cook a toss of fresh cilantro and a good squeeze of key limes rounds out the dish. The shrimp becomes a very rich and favorable dish with just enough of a thick sauce to flavor the rice bed when mixed up. The veggies were roasted with garlic and onion at 450 in the oven with olive oil and some salt free herb seasoning blend . Served over white rice with some sambal oelek chili paste and some lemon slices (or a key lime half) on the side and more fresh cilantro. This is a relative quick cook meal. While the veggies are roasting for their 30-35 minutes, the rice gets cooked, the shrimp can be peeled, the shrimp based prepared and the pan shrimp then fixed right after the veggies are done. The pan shrimp themselves cook very quickly. Enjoy!
  6. I know ... I know. Sorta. Kinda. Lasagna. Here's the thing. On days that I'm not going to feed H and/or Z, I generally try to make a veggie meal for myself. As I've mentioned before, they get twitchy if there's not meat in a meal. Me? I like veggie now and then. So tonight I had planned to use one of the eggplants from the farmer's market, some of the leftover roasted zucchini, and a few other things and make lasagna. Except halfway through the roasting of the eggplant, I realized I didn't have any ricotta or any milk with which to make ricotta. If I didn't already have veggies on the grill, I'd have run up to the store, but ... too late. Womp womp. So instead I made a sorta lasagna like casserole. Put sliced eggplant and grape tomatoes on the grill to char up some. Then chopped them and mixed them in a bowl with leftover grilled zucchini, some mushrooms, and some onion. Layered in my small CI dish - sauce, noodle, sauce, veggies, cheese ... repeat until I ran out of veggies, and top with cheese and a hefty sprinkle of parm. Into the grill at 450° covered in foil. 45 mins later removed the foil for a last 15 mins of browning. Served! It didn't have quite the structure of a full lasagna that would with cheese and egg, but it was really delicious. I had it with more of the spinach salad and Gorgonzola vinaigrette and a glass of wine! This was exactly what I wanted tonight and I love that I could throw it together with leftover veggies and it worked. And if I were making this with H or Z in mind, I could toss in some Italian sausage and it would be just as good!
  7. My wife decided to put some of our hydroponically grown zucchini to work for us this morning in a delicious zucchini bread (recipe from the Food Network, Emeril Lagasse's Warm Zucchini Bread, link at bottom.) It was our first attempt at baking anything besides pizzas on the KJ. Baked at 350º for about an hour utilizing the D&C deflectors on the bottom level, and the baking dish directly on the grates at top level. I put hot water in my chicken sitter for a bit of added moisture in the KJ. I placed one probe of the ET-733 at grate level and noticed a temperature disparity between the KJ dome thermometer and the ET-733. The dome thermometer registered 350º while the ET-733 was closer to 395º (I believe this was due to the convection patterns in the kamado where the heat rose around the deflector then around the baking dish, up & out - I imagine a vertical aerodynamics wind test tunnel in my mind.) I decided to trust the dome thermometer for baking purposes and pressed on. After an hour the zucchini bread passed the toothpick test and we pulled it. Unfortunately it stuck to the bottom of the Pyrex loaf dish (well greased and floured, mind you) - so we turned out what did not stick to let it cool. In the mean time we added butter to what was stuck in the bottom and enjoyed the toasty texture - it was still delicious. Once the loaf had cooled about 10 minutes we sliced it and added butter to finish our breakfast & coffee. The unstuck portion was very yummy hot & buttered. My learning experience & things to try in the future: 1.) Perhaps I should have gone by the ET-733 readout and shot for 350º there to avoid overheating the bottom of the pan *or* 2.) Next time I think I will place my pizza stone on the rack and the Pyrex on the pizza stone to keep the bottom of the Pyrex from getting too much heat. I will have to experiment to see which works best. Any thoughts or advice are appreciated as always. Recipe link: http://www.foodnetwork.com/recipes/emeril-lagasse/warm-zucchini-bread-recipe.html
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