Big Green Egg Cookbook: Celebrating the World's Best Smoker and Grill
Big Green Egg
Format: PDF / Kindle (mobi) / ePub
The Big Green Egg Cookbook is the first cookbook specifically celebrating this versatile ceramic cooker. Available in five sizes, Big Green Egg ceramic cookers can sear, grill, smoke, roast, and bake. Here is the cookbook EGGheads have been waiting for, offering a variety of recipes encompassing the cooker's capabilities as a grill, a smoker, and an oven.
The book's introduction explains the ancient history of ceramic cookers and the loyal devotion of self-proclaimed EGGheads to these dynamic, original American-designed cookers. Complete with more than 160 recipes and 100 color photographs, the Big Green Egg Cookbook is a must for the more than 1 million EGG owners in the United States and a great introduction for anyone wanting to crack the shell of EGGhead culture.
Filling 8 ounces cream cheese, at room temperature 2 tablespoons finely grated Parmigiano-Reggiano cheese 1 cup finely chopped arugula ¼ cup plus ¼ cup panko or bread crumbs Freshly ground black pepper 12 ounces bacon, finely chopped (about 14 slices) 1 teaspoon minced garlic 2 tablespoons minced shallots Sauce 1 cup white wine ¼ cup sliced shallots 5 peppercorns 1 bay leaf ½ cup heavy cream 1 cup unsalted butter, cut into cubes Freshly
then top with more Bercy butter before serving. Serves 4 Napa Cabbage Beef Wraps This Asian-influenced beef wrap makes a tasty and fun entrée. Try it with a side of the Dutch Oven Vegetable Fried Rice (page 148) or make a mini version and serve as an hors d’oeuvre at a cocktail party. Ingredients Marinade ½ cup chopped fresh basil ½ cup chopped fresh mint ½ cup chopped fresh cilantro ½ cup thinly sliced fresh ginger ¼ cup chopped garlic 1 cup canola oil 1 lime,
Plate Setter, 7 by 11-inch glass or ceramic baking dish Set the EGG for indirect cooking with the Plate Setter, legs down. Preheat the EGG to 400°F. Remove the dark green tops and root end of the leeks. Using the white part only, cut the leeks in half lengthwise and rinse well. Place the leeks, cut side up, in the baking dish. Using a whisk, combine the chicken stock, cream, cornstarch, garlic, salt, and pepper in a small bowl and mix well. Pour the liquid evenly over the leeks. Place
in the marinade of this highly spiced dish. Sherry is a fortified wine that originated in the Andalusia region of Spain but is now made in other parts of the world. Mango nectar and hot peppers complement the sherry, giving this meat a sweet yet hot and spicy flavor. Ingredients Marinade 1 ancho chile pepper 1 cup hot water 1 chipotle pepper in adobo 1 teaspoon jerk seasoning 1 cup mango nectar ½ cup dry sherry ¼ cup canola oil 2 (1½ to 2-pound) pork tenderloins
kosher salt 1 tablespoon freshly ground black pepper 1 (5-pound) beef brisket Kale 2 to 3 pounds kale, washed and dried 1 pound applewood-smoked bacon, minced 1 large sweet onion, chopped 1 cup rice wine vinegar 1⅛ cup (½ pound) light brown sugar 2 cups chicken stock Kosher salt and freshly ground black pepper Equipment: Porcelain coated grid, Grill Gripper, Plate Setter, Dutch Oven, instant read thermometer Set the EGG for direct cooking with the porcelain