Monday, May 23, 2011

Stuffed Chicken Cordon Bleu

Due to some beautiful weekend weather and our pending nuptials, MBH and I decided to do some grilling.  MBH found a stuffed chicken cordon bleu recipe in a cookbook I got her.  Luckily I had some chicken breasts in the freezer so we defrosted those and headed to Publix to get some sliced ham. 

Prep:
MBH flattened the chicken and spread Laughing Cow Swiss cheese on the chicken pieces.  She then placed some sliced ham on top of the cheese.  She then rolled the chicken and used toothpicks to hold them together.


MBH doin work!
 

Ready for the grill.
  Cooking:
I put the chicken on the egg for direct cooking at 400º.  I let them cook for 10 minutes then flipped them and cooked for another 10 minutes.

Done.

Delicious looking cross section.
 Notes:
This was a very simple, tasty, and healthy cook.  There weren't any surprises here except for how juicy the chicken was.  You really cannot beat chicken off of the egg.

Thursday, May 19, 2011

Redemption Cook: Chicken Fajitas v2

I got a lot of hate mail from a friend about my last set of chicken fajitas because, lets be honest, they were a little too simple for some people.  I have made an effort to document every egg cook I have done on the egg no matter how complex so that I have an archive of what works and what doesn't.  The good part about getting hate mail is that it challenges me to up the complexity of some simple cooks and cook entire meals on the egg instead of just portions. It gives me the opportunity for redemption.

During our Sixo de Mayo celebration we needed something delicious to eat with our fire roasted salsa and margaritas.  I decided that I needed to take another crack at chicken fajitas and it would give me a great opportunity to use my new vegetable grilling pan.  I grabbed red, green, and yellow peppers and an onion from BHFM and MBH defrosted some chicken breasts that I had gotten on sale a few weeks prior.

Prep:
The onion and peppers were cut up into slices.  The chicken was also cut into smaller pieces and marinated in greek yogurt mixed with taco seasoning.

Cooking:
I had the grill set for direct cooking at 400º with the veggie pan directly on top of the grate.  I put the chicken on first and added the pepper and onion mixture about 5 minutes afterward.  I continued to flip the chicken and veggies with the egg lid open for about 15 minutes until everything looked done.  Salt and pepper were added as it cooked. We cut a few pieces of chicken to make sure they were done throughout and then served.

Marinated chicken on first.

Veggies on next.

Ready to come off.

Served on lettuce as a wrap with a side of margarita!
 Notes:
These were very tasty. In an effort to try to keep it as healthy as possible we ate the fajitas on a large piece of lettuce like a wrap.  We also used the greek yogurt instead of sour cream.  It all worked very well together and I look forward to making these again.

Tuesday, May 10, 2011

Fire Roasted Salsa

A while back I mentioned a post on the egghead forum about fire roasted salsa and I have been very excited about making it ever since.  Since Cinco de Mayo was on Thursday this year and MBH was traveling back home we decided to have our own made up Mexican holiday which we cleverly called Sixo de Mayo.  It was the perfect time to make some Mexican style foods and sit outside to enjoy the beautiful weather with a margarita (or four).  I decided that the menu was going to have to revolve around this salsa since I was determined to make it.  I went by BHFM to grab some roma tomatoes, onion, garlic, sorranos, jalapenos, and cilantro.

Prep:
The only prep involved in this cook was to wash off the veggies I had just bought.  In hindsight, this was probably not necessary since everything would get cooked off on the grill anyway.

Cooking:
I set the egg up for direct cooking at 400º and placed everything but the cilantro on the grill.  I took everything but the onion off after about 20 minutes and let the onion go for an extra 10 minutes.


Everybody on the grill!

Just before I started pulling everyone off.
After pulling everything off, we de-stemed and partially de-seeded the sorranos and jalapenos (we probably left half of the seeds to add a little heat to the salsa). We chopped everything coarsely using a knock-off slap chop ("You're gonna love my nuts" -Slapchop Guy). Everything was placed in a bowl and mixed with a fork.  We added the juice of a lime, salt, and cumin to taste.  We let the salsa cool briefly before eating.


Wow, I wish I had some more right now!



Served with whole grain tortilla chips.
 Notes:
The salsa had some really good fire roasted flavor.  Leaving the seeds in added a decent amount of heat but it was sporadic between bites (glad I had a cold Margarita after a couple of the bites). When we ate it again the next day, the heat was well distributed. 

A couple of things I would change next time:
1. I would do maybe 2 or 3 tomatoes for slightly less time on the grill to keep them firmer and make the salsa more chunky. This would also help in the presentation as my salsa looks more liquidy than I was going for.
2. I would cool all of the ingredients before chopping them so that they have a chance to firm up. (see #1)
3. I would wait to eat this several hours after it was cooked.  It was strange to eat warm salsa and it was so much better after the flavors and heat had the opportunity to spread throughout the salsa.

All in all, the salsa was spectacular.  I am very excited to make it again.  I made quite a bit of salsa but it didn't even survive the weekend.  We found ourselves eating it whenever we had a free minute.   However, this was only the beginning of our Sixo de Mayo meal.  Stay tuned for some egged fajitas that will make you drool...

Monday, May 9, 2011

Eggin' Abroad

A few weeks back MBH and I attended a wedding in Grand Bay, Al. The wedding was held at the groom's house (dubbed the playboy mansion by FFIL) where we were also staying.  The groom wanted some grub off the egg for the wedding day lunch for everyone that was there helping him set up so FFIL and I did some butts and wings. Here are some pictures of the cook and the groom's amazing outdoor kitchen setup!

XL built into a granite countertop in the groom's outdoor kitchen!
FFIL manning the egg.

The XL easily fits 3 butts at once for the overnight cook.



Cooked 100 wings on the wedding day!
(This is only 50 of them)

Here is a look at the bar in the house.
I am pretty sure I want my future bar to look a lot like this.

All in all, the wedding was a blast and we got some good food too. (Don't tell the groom but the egged lunch was far better than the catering at the wedding!) Good times.