Curried Corn Salad

April 25, 2010, 5:30 am

≫ Next: Coleslaw with Cilantro and Jalapenos

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Ingredients

1 tablespoon safflower oil
1/2 cup red onion, finely diced
1/2 cup red pepper, finely diced
1/2 cup green pepper, finely diced
1/2 teaspoon curry powder (or more to taste)
1/2 teaspoon dried oregano (or 1 1/2 teaspoon fresh)
1/4 teaspoon turmeric
4 cups cooked corn (If using fresh corn, which is preferable in summer, steam corn for 5 minutes and then cur from cob.)
1/2 cup pimento-stuffed green olives, sliced (I use an egg slicer to do this... I love multi-taskers)
1/2 cup mayonnaise
3/4 teaspoon sea salt, seasoned salt, of salt free seasoning (I like Spike brand)
2 tablespoon fresh cilantro, chopped (optional, but for me a MUST, use fresh only for a crisp "high-note")

Instructions

Heat oil in large skillet.  Add onion, and saute until soft.  Add red pepper and green pepper, and saute briefly until they just begin to wilt.  Add curry powder, oregano, and turmeric, and saute briefly.  Add to corn in a large bowl.  Stir in olives. Add mayonnaise and sea salt, mix well.  Garnish with cilantro.

I'm going to try this using frozen whole kernel corn from Costco.  I'll probably steam for about 10 minutes.  I'll keep you posted on the results.  Frozen corn would be nice if it can be substituted since that would allow this recipe to be made year round.  I have no idea how this recipe would work with canned corn (but I don't think so good). 

I'd also like to try it with some finely minced Jalapenos for some heat.

Notes

Number of Servings: 3

Time to Prepare:

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Coleslaw with Cilantro and Jalapenos

September 2, 2010, 9:44 am

≫ Next: Basic Cole Slaw

≪ Previous: Curried Corn Salad

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Ingredients

• 4 cups of red cabbage, shredded
• 1/3 cup of mayonnaise
• 4 tablespoons of lime juice
• 1 tablespoon of apple cider vinegar
• 2 tablespoons of cilantro (plus more if you’re as mad about it as I am!)
• 2 jalapenos diced
• 2 cloves of garlic pressed or minced
• 1 large radish, grated
• 1 teaspoon of Chipolte powder

Instructions

Mix all ingredients and chill for a few hours for the flavors to meld. Serves four to six.

Notes

Number of Servings:

Time to Prepare:

Basic Cole Slaw

September 2, 2010, 9:54 am

≫ Next: Crunchy Coleslaw

≪ Previous: Coleslaw with Cilantro and Jalapenos

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Ingredients

• 2 tbl fresh grated onion
• 3 tbl apple cider vinegar
• 1 tsp sugar
• 1/4 tsp salt
• 1/3 cup hellmans mayo
• 1 store bought package of coleslaw (one bag)

Instructions

mix first 4 ingredientd in the mayo. then add to slaw mix and refrigerate for at least 3 hrs.

Notes

Number of Servings:

Time to Prepare:

Crunchy Coleslaw

September 2, 2010, 10:06 am

≫ Next: Asian Cole Slaw

≪ Previous: Basic Cole Slaw

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Ingredients

• 1 head cabbage, shredded
• 1 bunch green onions, cut fine
• 5 oz. slivered almonds, toasted
• 1/2 c. sunflower seeds
• 1 pkg. chicken Ramen noodles, uncooked & broken into small pieces

DRESSING:

• 1 packet Ramen noodle seasoning
• 1/2 c. oil
• 3 tbsp. red wine vinegar
• 3 tbsp. sugar

Instructions

Mix all ingredients in bowl. Toss with dressing just before serving.

Notes

Number of Servings:

Time to Prepare:

Asian Cole Slaw

September 2, 2010, 10:14 am

≫ Next: Thai-style Slaw

≪ Previous: Crunchy Coleslaw

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Ingredients

• Bag of slaw 16oz
• 4 scallions thinly slice
• 1/2 med red onion thinly sliced
• 1 T sesame seeds

Dressing:

• 3 T soy sauce may want low sodium
• 1 T fresh lime juice
• 3 T mayonnaise
• 1 T freshly grated ginger
• 1 T distilled white vinegar
• 1 T dark brown sugar
• 1/2 t toasted sesame oil
• salt/pepper

Instructions

Notes

Number of Servings:

Time to Prepare:

Thai-style Slaw

September 2, 2010, 10:26 am

≫ Next: Mexican Cornbread

≪ Previous: Asian Cole Slaw

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Ingredients

• 3/4 cup chunky peanut butter
• 1/4 cup seasoned rice vinegar
• 1 lime, juiced
• 1 Thai chili, finely minced
• 1/2 cup fresh cilantro leaves
• 1/2 cup freshly chopped basil leaves
• 1 napa cabbage, finely sliced
• 1 English cucumber, coarsely grated
• 1 carrot, grated
• 1/2 red onion, finely diced

Instructions

In a large bowl mix together all ingredients and refrigerate.

Notes

Number of Servings: 4

Time to Prepare: 15 minutes

Mexican Cornbread

September 3, 2010, 7:10 am

≫ Next: Tangy Mustard Slaw

≪ Previous: Thai-style Slaw

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Ingredients

• 1 cup self rising cornmeal mix (White Lily preferred)
• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 cup melted shortening
• 2 eggs, beaten
• 1 - 4oz can diced jalapeno peppers (drained)
• 1 - 12 oz can Mexican niblet corn
• 3/4 cup buttermilk or sour cream or whole milk
• 2 cups grated cheese

Instructions

Get BGE to 350 degrees with platesetter feet down. Put little egg feet or other spacer on top of platesetter and use pizza stone. Cook the cornbread in a CI skillet on the pizza stone.

Combine cornmeal mix, flour, salt and soda, mix well. Stir in eggs and melted shortening, mix well. Stir in corn and buttermilk. Add baking powder. Stir in diced jalapeno peppers and cheese. Lightly spray CI skillet with non stick spray. Bake in skillet at 350 for 40 minutes or until brown.

Kim Youngblood
(aka vidalia1)
Lawrenceville, GA

Notes

Number of Servings:

Time to Prepare:

Tangy Mustard Slaw

September 5, 2010, 9:14 pm

≫ Next: Quick PIckled Red Onions

≪ Previous: Mexican Cornbread

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Ingredients

• 2 cups firmly packed shredded green cabbage
• 1 cup firmly packed shredded carrot(2 large)
• 1 sweet red pepper, thinly sliced
• 1 bunch green onions,thinly sliced
• 1/2 cup vegetable oil
• 1/4 cup cider vinegar
• 2 tablespoons sugar
• 2 tablespoons yellow mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon mustard seeds
• 1/2 cup sour cream

Instructions

In large bowl, combine cabbage, carrots, red pepper and green onions.

For the dressing, in a medium-sized bowl, combine oil, vinegar, sugar, mustard, salt, pepper, and mustard seeds. Fold in sour cream.

Pour dressing over vegetables, toss to mix well. Cover and refrigerate slaw at least 1 hour before serving.

This is a very wet slaw, you might want to increase the veggies . Just your preference. I really liked it wet for on BBQ sandwiches, but as a side dish you might want it a bit drier.

Hope you enjoy...... Ex-gasman

Notes

Number of Servings:

Time to Prepare:

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Quick PIckled Red Onions

March 14, 2011, 6:35 am

≫ Next: Scalloped Potatoes

≪ Previous: Tangy Mustard Slaw

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Ingredients

• 3/4 cup white vinegar (I used red wine)
• 3 tablespoons sugar
• pinch of salt
• 1 bay leaf
• 5 allspice berries
• 5 whole cloves
• a small, dried chile pepper (optional)
• 1 large red onion, peeled, and thinly sliced into rings

Instructions

In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.

Add the onion slices and lower heat, then simmer gently for 30 seconds.

Remove from heat and let cool completely.

Transfer the onions and the liquid into a jar then refrigerate until ready to use.

Storage: The onions will keep for several months, but I find they're best the week they're made.

Notes

Number of Servings:

Time to Prepare:

Scalloped Potatoes

October 7, 2011, 1:30 pm

≫ Next: Squeezy's Spicy BBQ Beans

≪ Previous: Quick PIckled Red Onions

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6 medium potatoes, peeled and thinly sliced
4 tablespoons
butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2
cups milk
1 small onion, finely chopped

Preheat egg to 350ºF.

Heat 3 tablespoons of butter in a saucepan over low heat until
melted. Blend in flour, salt and pepper. Cook over low heat, stirring
constantly, until mixture is smooth and bubbly. Gradually stir in milk, 1/2 cup
at a time. Heat to boiling. Boil and stir 1 minute.

Arrange potatoes in greased 2 quart casserole in 3 layers, topping
each layer with part of the chopped onions and 1/3 of the sauce. Dot the top
with the remaining 1 tablespoon of butter, broken into little pieces.

Place over platesetter until potatoes are tender, about 60-70 minutes. Let
stand 5 to 10 minute before serving.

Serves 6

* To really go the distance...I put this dish on top of the platesetter, but underneath a ham that's been smoking about 4 hours.  The juices drip onto the top, the platesetter guarantees a smoothly cooked bottom.  A little cheese over the top to absorb smoke...and you will redefine meals.

Squeezy's Spicy BBQ Beans

November 20, 2011, 12:09 am

≫ Next: Fried Okra In Wok

≪ Previous: Scalloped Potatoes

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Ingredients

• 2 small cans Bush beans
• ½ onion diced
• ½ green or red pepper diced
• 2 Jalapeño chilis sliced with seeds or not
• 1 small Mango cubed
• brown sugar and/or maple syrup to taste
• 3 tbsp molasses
• 1 tsp Keene's dry mustard or your favorite
• ½ cup BBQ sauce
• 4-5 rashers of bacon cut into 1"pieces
• I oz of whisky, rum, bourbon etc. your choice
• salt & fresh ground pepper to taste

 

Instructions

Sauté bacon until almost crisp, then add onions, peppers and jalapeños until tender.

In a 9"x9" aluminum pan mix all other ingredients and add contents of sautè pan mixing well.

Set BGE to 250º direct or indirect, cooking for about 3 hrs. stirring once each hour.

If beans get too dry, add a splash of beer or water.

 

 

 

Notes

This is a dish that you can make your own ... I did!

Many ways to change to your personal tastes ... have fun with it!

Enjoy!

Number of Servings: 4 to 6 as a side

Time to Prepare: 30 min.

Fried Okra In Wok

March 24, 2012, 7:31 pm

≫ Next: Favorite Sides

≪ Previous: Squeezy's Spicy BBQ Beans

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Got the idea to try and fry okra on my mini BGE.  Cut the okra and put corn meal.  Got the mini hot with a $mall amount of oil and fried.  The okra wa$ very, very good.  Problem wa$ I could NOT cook enough in the wok!

Phil

Favorite Sides

May 21, 2012, 6:05 am

≫ Next: Indy Eggfest

≪ Previous: Fried Okra In Wok

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What are your favorite sides to go with your BGE main dishes?

We like to make our own salsa to go with grilled chicken. The grilled chicken is set off pretty well by the fresh tomato-fresh cilantro and peppers flavors. The salsa works well with most any pork off the BGE, too. And, it's low fat. But we're kind of a one-trick pony when it comes to sides. Need a few more good ones to go with the salsa.

Indy Eggfest

May 22, 2012, 4:13 pm

≫ Next: Recipes from Indy Eggfest

≪ Previous: Favorite Sides

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Hello.

I was at the Indy Eggfest on Saturday.Someone had made a BBQ green bean casserole .Would it be possible to share the recipe? It was so tasty!

Would of been nice to talk a little bit more to the chefs but the music was LOUD.

 

Bill

Recipes from Indy Eggfest

May 23, 2012, 3:45 pm

≫ Next: Guoda twice baked potatoes

≪ Previous: Indy Eggfest

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Is it possible to get the recipe for the BBQ green beans. They sure were a tasty side dish.

Thanks ,Bill

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Guoda twice baked potatoes

June 25, 2012, 9:39 am

≫ Next: Beans

≪ Previous: Recipes from Indy Eggfest

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Would someone that has the green egg cookbook be willing to look up the twice baked potatoes recipe and send me the list of ingredients? I am on vacation and don't have my book but would like to make them on my father in law's egg. Taking a picture of the page in tr book may be the easiest way. Thank you in advance.

Beans

June 29, 2012, 10:03 am

≫ Next: Grilled Corn with Lime & Chimayo Butter

≪ Previous: Guoda twice baked potatoes

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Lookimg for a good recipe for Texas-style Pinto beans I can make on my egg. I have a new CI Dutch Oven I want to try out and thought these would be good. I did search on the site but didn't really find anything.

Thanks,

Buckeye Bob

Grilled Corn with Lime & Chimayo Butter

July 8, 2012, 9:42 am

≫ Next: Grits Recipe

≪ Previous: Beans

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Outstanding summer dinner last night.  This was a new one for us and definitely a keeper.  It worked really well with our modified version of Morro Bay Rich's Santa Maria Tri-Tip.  Recipes here.

Grits Recipe

July 8, 2012, 8:42 am

≫ Next: Having my first BGE delivered tomorrow! NEW TO ALL OF IT...

≪ Previous: Grilled Corn with Lime & Chimayo Butter

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Recently we visited Austin, Texas and ate at Moonshine Grill. We ordered Green Chile Cheddar Grits and they were the best we had ever eaten. I want to try and duplicate them and cannot find any recipes that seem to come close.

Anyone have a good grits recipe, want to have some Shrimp and Grits for dinner tonight.

Having my first BGE delivered tomorrow! NEW TO ALL OF IT...

June 5, 2012, 3:01 pm

≫ Next: Potato wedges help

≪ Previous: Grits Recipe

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I'm so excited!  I"ve been on the forum since sunday when I bough my egg and sooo overwhelming.  So much information.  I still go back and forth wether I should still go with the XL.   I usually do batch cooking once a week (the crockpot was my friend for a while but kinda gross now) and I think the reason I feel the XL is the right size is: 1.  I want enough grill space to make whatever roast/butt/ribs and grilled side veggies and stuff 2. I would hate to regret not having enough space, and stack cooking is more than I can imagine. (Yes, I read some people buy one large and a small).  Any reason, the XL would be a bad idea. 

Ahhhhhh. Pointers.... Oh and I'm completely new to grilling, smoking, all of it but I love eating.  My last experience was family charcoal grilling doused in lighter fluid. 

Thanks everyone!