Tailgating

Midori Sour that Goes Against the Green

Midori Sour that Goes Against the Green
Serves 1
Breville has produced a fresh and “not green” version of the Midori Sour, using fresh pineapple and lemon juices from your juicer … entirely avoiding any extra sugar and relying instead on the Midori itself to sweeten the deal. A top-off of soda water adds a little extra somethin’ somethin’.
Write a review
Print
Ingredients
  1. 2 ounces Midori liqueur
  2. 1 ounce vodka
  3. ¼ pineapple
  4. 1 lemon, peeled
  5. 1½ ounces soda water
Instructions
  1. Juice the pineapple and lemon using the Breville Juice Fountain Plus.
  2. Mix the Midori, vodka, and juices together.
  3. Pour mixture into a tall glass filled with ice.
  4. Top with soda water, gently stir, and serve.
Cooks Recipes http://recipe.cookswarehouse.com/

Goat Cheese Portobello Mushroom Burger

Goat Cheese Portobello Mushroom Burger
Yields 4
Goat cheese and portobello mushroom create delicious flavors in this burger.
Write a review
Print
Ingredients
  1. 4 portobello mushroom caps, stem and gills removed
  2. 2 tablespoons extra virgin olive oil
  3. 1 small shallot, chopped
  4. 1 small onion, chopped
  5. 3 garlic cloves, minced
  6. 1 small yellow bell pepper, chopped
  7. 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes With Green Chilies, drained
  8. 4 ounces goat cheese
  9. Salt and black pepper to taste
  10. 4 buns, toasted
Instructions
  1. Set EGG for direct cooking at 400°F/204°C.
  2. Brush outsides of each mushroom cap with 1 tablespoons olive oil. Set aside.
  3. In a Half Moon Cast Iron Griddle or a small skillet, heat 1 tablespoon extra-virgin olive oil. Add shallot, onion and garlic; sauté for 5 minutes. Then add bell pepper and Red Gold Tomatoes, sauté for 3 more minutes.
  4. Place goat cheese in a mixing bowl and add heated vegetables; stir to combine. Add salt and black pepper.
  5. Fill mushroom caps with vegetable-goat cheese mixture.
  6. Place mushroom caps on EGG. Cook for 3 to 5 minutes or until mushroom is tender.
  7. Serve as a side dish or place on a toasted bun as a sandwich.
Notes
  1. Recipe from Big Green Egg®, adapted from Red Gold Tomatoes. For more information, visit www.redgoldtomatoes.com
Adapted from Recipe from Big Green Egg®, adapted from Red Gold Tomatoes
Adapted from Recipe from Big Green Egg®, adapted from Red Gold Tomatoes
Cooks Recipes http://recipe.cookswarehouse.com/

Grilled Bloody Mary

Grilled Bloody Mary
Matt Pittman of Meat Church shows us how to prepare this classic adult beverage (perfect for tailgating or brunch!) in the EGG.
Write a review
Print
Ingredients
  1. 10-12 roma tomatoes
  2. 1 poblano pepper
  3. 1 jalapeño pepper
  4. 1 red onion, quartered
  5. 3 limes, halved
  6. Smoked pepper infused vodka
  7. 2 tbsp. Worcestershire Sauce
  8. 1 tsp. Tabasco sauce
  9. 1 tsp. fresh horseradish
  10. 4 tsp. Meat Church Holy Cow Rub
  11. Spicy green beans (optional garnish)
  12. Hot pickled okra (optional garnish)
  13. Lime wedge (optional garnish)
  14. Celery stalks (optional garnish)
  15. MEAT like Slim Jim's, Benny's Beef straws (optional garnish)
Smoked Pepper Infused Vodka Ingredients
  1. 1 750ml bottle of vodka
  2. 6 chipotle peppers
Instructions
  1. Set the EGG for direct cooking, without the convEGGtor and stabilize at 375°F/191°C.
  2. Grill the poblano pepper for 10 – 12 minutes or until it appears to have softened. Remove the pepper and place it in a small bowl and cover with saran wrap to let it steam. Set aside. We are trying to loosen the blistered skin so we can remove it.Grill the tomatoes and onion for approximately 15 minutes, also until softened. Flip at least once during the grill. Add the whole jalapeño and limes for the last 5 minutes of the cook. Remove all of the vegetables to cool. Core and seed the jalapeño (unless you like it hot!) and remove the skin and seeds from the poblano. Place the tomatoes, peppers and onions in a blender. Juice the limes into the mixture. Blend until very smooth. Add Worcestershire, Tabasco sauce, horseradish and Holy Cow. Mix thoroughly. You may need to pour this mixture through as a strainer as it will be pretty thick. I also recommend chilling the mixture for a few hours. This will cool it as well as allow the flavors to more thoroughly come out. When you are ready for breakfast, pour the Bloody Mary mixture into a glass with ice along with a shot or 2 of vodka. Garnish like crazy and enjoy!!
Smoked Pepper Infused Vodka Instructions
  1. Peppers of your choice, but we like serrano and jalapeño.
  2. Smoke the peppers (indirect with the convEGGtor on a Big Green Egg at 200°F/93°C. ) until the peppers are completely dry. This process could take 15-20 hours. Let the peppers cool.
  3. Place the vodka in an airtight container such as a large mason jar. Drop the desired amount of peppers in and let it sit 3-5 days.
Notes
  1. ©Copyright 2017 Big Green Egg
Cooks Recipes http://recipe.cookswarehouse.com/