Recipes On Rails: New Recipes tagged egg

Barbeque Sous Vide Chicken

Thu Jan 08 03:36:15 UTC 2009

Ingredients:

Chicken
12.0 each Chicken Thighs brined
2.0 clove Garlic sliced very thin
8.0 sprig Thyme

Instructions:

Season both sides of the thighs with salt and pepper. Place one sliver of garlic on each thigh. Use two sprigs of thyme for three thighs

place three thighs (one serving) in each boilable bag. Try to keep the garlic sliver on each thigh, and the thyme aligned on the thighs, but this is not critical. Spritz some vegetable oil ( I use grapeseed oil) into the bag... about a tablespoon per bag.

Seal the bags, and place them in the water. I did these at 160F or 71C. Allow them to "cook" in the water for about 2 hours.

When they come out, you can see that some fat has rendered, but not much, and some liquid has come out of the chickens. Rest assured they are VERY moist.

In fact, they are so moist, you have to dry them off.

Season with your favorite Dizzy Pig rub.

Place them on a pre-heated to 400F egg.

Cook for 4 - 5 minutes per side. Once you turn them, baste with your favorite barbeque sauce. Serve and enjoy :)

Servings: 4
Prep Time: 4 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/490-barbeque-sous-vide-chicken

Salmon in BGE

Thu Jan 08 11:53:55 UTC 2009

Ingredients:

Default
2.0 pound Salmon Fillet
1.0 clove Garlic
1.0 tablespoon Vinegar, Balsamic
1.0 tablespoon honey
1.0 tablespoon Mustard, Brown

Instructions:

Finely mince the garlic and add to the vinegar, honey, and mustard. Mix
well.

Put salmon on a plate and coat flesh side with the mixture. Place in the
fridge for at least an hour but up to three hours.

Bring egg to 300°F . When ready with marination and egg temp, place
salmon, skin side down, on grate and close egg. Q at 300 for about 20
minutes. Orriginal recipe calls for 30 minutes, but I think that's too
much.

Servings: 1
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/24-salmon-in-bge

TRex Steak

Thu Jan 08 12:14:35 UTC 2009

Ingredients:
Instructions:

pick steaks that are at least an inch and a quarter thick... preferably 2
inches. bring to room temp.

rubbed them liberally with salt
then rubbed liberally with pepper
then smeared lightly with dijon mustard
then a light coat of olive oil and let set for 5 minutes

Don't be afraid to salt, much comes off on the grill

Bring egg as high as you can ..... pic was done at 550... I was having
problems bringing it up

Grill for a short period of time... Idea is to sear the steak, and maybe
develop a crust. time on the grill is only 60 to 90 seconds per side

Then, very important, take off the grill and let sit for 20 minutes...

While steaks rest, bring grill down to 400. After 20 minutes return
steaks to the grill. for the 1.25 inch steaks in the pic, I did 3 minutes
per side....

Let rest another few minutes and serve :)

Servings: 1
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/26-trex-steak

Shrimp on BGE

Wed Jan 07 00:48:41 UTC 2009

Ingredients:

Default
1.5 pound Shrimp
2.0 teaspoon salt
1.0 pound Pepper, Black
1.0 some Oil, Olive

Instructions:

Pat the shrimp dry and bring egg to 300 degrees.
Once egg is up, put shrimp into a bowl and lightly coat with olive oil.
Add salt and pepper and toss to coat evenly (I added some garlic powder
too).

Immediately after adding salt, place one by one on the grill. Cover and
smoke 2 minutes. Lift lid and turn shrimp in order they were laid down.
Cover and smoke another 2 minutes.

Remove and enjoy.

9/17/03 - Did them at about 500 when the egg got away from me.... were
12/10 shrimp and did them for about 1.5 minutes per side... Really great!

Servings: 1
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/28-shrimp-on-bge

Yum-Yum seasoning

Wed Jan 07 08:51:45 UTC 2009

Ingredients:

Default
4.0 tablespoon salt
4.0 tablespoon paprika
1.0 tablespoon Pepper, Black
1.5 teaspoon Onion Powder
1.5 teaspoon Garlic
0.5 teaspoon Coriander
0.5 teaspoon tumeric

Instructions:

mix well

Servings: 1
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/42-yum-yum-seasoning

Ancho-Fired Flank Steak

Tue Jan 06 19:09:22 UTC 2009

Ingredients:

Default
5.0 clove Garlic
2.0 teaspoon salt
2.0 tablespoon Lime Juice
1.0 teaspoon Oregano
1.0 teaspoon Cumin
0.5 teaspoon Pepper, Black
0.08 teaspoon Pepper, Ancho
1.0 each Flank Steak

Instructions:

Mash the garlic in the mortar, with the salt. Make into a paste. Add the lime juice (fresh only) and then the oregano, cumin and pepper. Mix together into a paste and coat the flank steak. You can let the steak sit a bit (but remember that the salt may draw out the moisture.... I actually brined the steak first).

Head the egg to 800 or so, and grill, 2 minutes a side, by two flips. IOW, grill 2 minutes, flip, grill 2 minutes, flip, for a total of about 8 minutes. Wrap steak in foil and allow to rest about a half hour.

NOTE: For the ancho pepper, I used two knife tips, but this is old ancho pepper. I could notice just a hint of a bite to it. Jan, of course, didn't notice anything. I could have tolerated more, but I'd be careful in case the pepper is fresh.

I sliced the steak and served over a Caesar salad.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/48-ancho-fired-flank-steak

Steak Diane

Thu Jan 08 10:48:26 UTC 2009

Ingredients:

Default
4.0 each New York Strip Steaks
2.0 tablespoon oil, vegetable
1.0 ounce Shallots
0.25 cup Cognac
1.25 cup Stock, Veal
0.25 cup Wine, Red
2.0 teaspoon Mustard, Dijon
2.0 tablespoon butter
1.0 teaspoon Worcestershire Sauce
2.0 tablespoon Chives

Instructions:

Heat the pan and add oil..... Heat till oil shimmers. As pan heats, salt and pepper the steaks. Put on the steaks, and brown for about 90 seconds. Turn the steaks and cook for another 90 seconds. Remove steaks and set asside. Remove pan from heat and add shallots and some of the oil. Cook till shallot is tender, add cognac. Swirl cognac off the heat, to warm the cognac. You want the alcohol to start evaporating, so it doesn't flame up too high. Put pan back on high heat and flame. BE CAREFUL!!!! Reduce to about 1 tablespoon and add the veal stock, red wine. and mustard. Reduce till it starts to thicken.... about 3/4 cup. Remove from heat and stir in butter. Add Worcestershire and adjust salt and pepper. Add juices that have collected around the steaks.....

I like serving this with white rice.

Was a big winner with Josh :)

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/62-steak-diane

Whiskey Cola BBQ Flank Steak

Wed Jan 07 14:51:28 UTC 2009

Ingredients:

Default
1.0 can Coca Cola
6.0 ounce Pineapple Juice
0.5 cup Vinegar, Apple Cider
0.5 cup Burbon
3.0 tablespoon sugar, brown
2.0 clove Garlic
2.0 tablespoon Ginger
2.0 tablespoon Worcestershire Sauce
0.5 cup Ketchup
2.0 each Onion
3.0 tablespoon paprika
1.0 tablespoon Thyme
1.0 teaspoon salt
1.0 teaspoon Garlic Powder
0.25 teaspoon Pepper, Black

Instructions:

Score the flank steak.

Mix the cola, juice,vinegar,whiskey,brown sugar, chopped garlic,minced ginger and Worcestershire Sauce till the sugar is disoloved. I added some extra turinado sugar to my taste... Marinate the steak in this mixture for at least two hours.

Remove steak and pat dry. Put marinade in a pot and bring to a boil. Add the ketchup and the onions (chopped). Boil to reduce till thick and syrupy. strain.

Combine the paprika, thyme, salt, granulated garlic, and black pepper. Coat both sides of the steak with the rub.

Bring egg to nuke, and grill steak 2x2x2x2. During last minute on each side, baste with some of the reduced sauce. Wrap in foil and let set about 1/2 hour in a cooler.

Slice on a bias and serve with the sauce.

Servings: 3
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/65-whiskey-cola-bbq-flank-steak

Eggfest High Temp Squid

Tue Jan 06 16:52:41 UTC 2009

Ingredients:

Default
3.0 pound Squid cleaned
2.0 tablespoon Oil, Sesame cleaned
2.0 clove Garlic minced
2.0 teaspoon Ginger minced
4.0 tablespoon Hoisin Sauce minced
4.0 tablespoon Ketchup minced
2.0 tablespoon Vinegar, Rice minced
3.0 tablespoon Soy Sauce minced

Instructions:

Preparation Directions:
• Clean squid. Pull head and tentacles from body (most of the guts will pull out with it). Cut off tentacles just below ink spots. Reserve. Remove thin purplish specked membrane from body. Pull out cartilage from body (looks like sheet plastic). Wash body inside and out, leaving it in a sack shape.
• Prepare marinade with sesame oil, half of the garlic, half of the ginger, and cilantro. Sprinkle squid with salt and pepper, and marinade for 1-2 hours.
• Prepare finishing sauce (also can be dipping sauce): Sautee other half of the garlic, other half of the ginger in peanut oil. Add Hoisin, Ketchup, Vinegar, and Soy Sauce. A bit more pepper if desired.
• If you like heat, squirt a bunch of that Siracha Chili Sauce in the mixture.

Cooking Directions:
• Bring your egg to at least 700. Hotter is better. Cook bodies about 1 minute per side but not over 90 seconds. Brush on finishing sauce while cooking 30 seconds more each side. I cooked the tentacles in a grill topper wok with holes. Coat it good with high temp pam, or peanut oil. Stir over high heat for a couple minutes.

Special Instructions:
• Cut bodies into ring shapes, arrange gorgeous tenticles onto your platter, and serve.
• Dish goes great jasmine rice, and with any of the Asian style slaws. You won't believe how tender squid can be. Although it smells fishy when cleaning, the final product is not fishy at all.

Servings: 6
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/69-eggfest-high-temp-squid