Gourmet Grilled Pizza with Prosciutto & Arugula

Posted on March 17, 2016 by admin
Gourmet Grilled Pizza with Prosciutto & Arugula
Write a review
Save Recipe
Print
Ingredients
  1. Homemade or store bought pizza dough
  2. Cornmeal for dusting
  3. 1½ cups (375 ml) marinara sauce
  4. 12 oz (340 g) thinly sliced mozzarella di bufala
  5. 1½ cups (375 ml) chopped baby arugula
  6. 1 cup (250 ml) chopped prosciutto
  7. 1 cup (250 ml) Parmigiano-Reggiano cheese
  8. 4 tsp (20 ml) white truffle oil
Instructions
  1. Set the EGG for indirect cooking at 600ºF/315ºC and preheat a Pizza/Baking Stone.
  2. Place pizza dough on a dough rolling mat or a lightly floured surface and, using a rolling pin, roll the disk into a 14 in (35 cm) circle. Dust a Pizza Peel with cornmeal and place the dough disk on the peel. Gently shake the peel back and forth to make sure the dough does not stick.
  3. Top the pizza with the sauce, mozzarella, arugula, and prosciutto. Slide the pizza onto the hot Pizza/Baking Stone and close he lid of the EGG. Cook until the edges are lightly browned and crisp.
  4. Using the Pizza Peel, remove the pizza from the stone, sprinkle with the Parmigiano- Reggiano cheese and drizzle with truffle oil. Using a Pizza Cutter, cut the pizza into desired portions and serve immediately
Notes
  1. Recipe Courtesy of Big Green Egg®
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
Posted in Pizza | Tagged , , , | Comments Off on Gourmet Grilled Pizza with Prosciutto & Arugula

Spinach Stuffed Eggs

Posted on March 10, 2016 by admin
Spinach Stuffed Eggs
Yields 12
Write a review
Save Recipe
Print
Ingredients
  1. 12 large eggs, hard-cooked and peeled
  2. 5 oz. (3/4 cup) frozen chopped spinach, cooked and thoroughly drained
  3. 3 oz. cream cheese, softened
  4. 1.5 oz. (1/3 cup) Parmesan cheese, grated
  5. 3 oz. (1/3 cup) sour cream
  6. 2 tbsp. green onions, chopped
  7. 1/2 tsp. seasoned salt, if desired
  8. 1/8 tsp. Cayenne pepper
Instructions
  1. Cut eggs in half lengthwise. Remove, mash and reserve yolks.
  2. Mix together spinach, cream cheese, Parmesan cheese, sour cream, green onions, yolks, salt and pepper.
  3. Spoon or pipe mixture into egg whites.
  4. Garnish with fresh herbs, if desired. Refrigerate until serving
Notes
  1. *If using peeled, hard-cooked egg product.
  2. **Edible Portion
  3. ©Copyright 2016, American Egg Board
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
Posted in Appetizers | Tagged , , | Comments Off on Spinach Stuffed Eggs

Grilled Wild Salmon with Avocado Salsa and Grated Egg Crouton Topper

Posted on March 10, 2016 by admin
Grilled Wild Salmon with Avocado Salsa and Grated Egg Crouton Topper
Yields 12
Write a review
Save Recipe
Print
Salsa
  1. 1 lb. 8 oz. tomatillos (12 -14), papery husks removed
  2. 10 avocados (2 small), seeded and peeled
  3. 4 oz. (1/2 cup) extra-virgin olive oil
  4. 3 tbsp. rice vinegar
  5. 3 garlic cloves
  6. 1 tsp. cumin seeds, toasted and ground
  7. 2 oz. cilantro (1/2 bunch), leaves only
  8. 2 tsp. oregano
  9. 1/2 tsp. salt
  10. 1/4 tsp. fresh ground black pepper
Remaining Ingredients
  1. 1 1/2 cups country bread, cut in 1/4-inch cubes
  2. Olive oil, as needed
  3. Sea salt and pepper, as needed
  4. 12 (4-6 oz. each) wild king salmon fillets
  5. 1/4 cup tarragon leaves
  6. 1 lb. 5 oz. * eggs (12 large), hard-cooked and then grated
Directions for Salsa
  1. Puree all ingredients in food processor or blend until smooth and liquid, but not thin.
  2. Cover and refrigerate until served.
Remaining Directions
  1. Heat oven to 375° F. Drizzle bread cubes with 1/4 cup olive oil; season with sea salt and pepper to taste.
  2. Spread cubes on a baking sheet; bake 5 minutes until crisp and browned. Remove and reserve.
  3. Brush salmon fillets with olive oil and season with sea salt and pepper. Grill over medium-high heat, 3-5 minutes per side, just until opaque throughout.
  4. To serve, place a salmon fillet in the center of a plate, spoon on 2-3 tablespoons salsa, 1 teaspoon tarragon, 1/4 to 1/3 cup grated egg and 2 tablespoons croutons. Serve immediately.
Notes
  1. ©Copyright 2016, American Egg Board
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
Posted in Fish | Tagged , , , , , , | Comments Off on Grilled Wild Salmon with Avocado Salsa and Grated Egg Crouton Topper