Book Review |”Big Green Egg Cookbook”

big green eggBy LEAH COOPER

For the past four Octobers, Friends of Jefferson Carnegie Library have hosted Grillin’ On the Bayou EggFest. While this year’s October event is going to be a Volkswagen car show on October 27, you can still feast your eyes on delicious looking food cooking on Big Green Eggs. All you have to do is come by Jefferson Carnegie Library and check out our new Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience.

My husband is the outdoor cook in our family, so I asked him to look through the cookbook and tell me the recipes that most appealed to him. A tough job, but somebody has to do it! The first one on his list was Roasted Peaches with Pecan Praline Stuffing. The peach in the accompanying photograph almost leapt off the page. This looks like an easy but elegant recipe to show that ceramic cookers are for more than barbeque.

Next on his list was Spatchcocked Chicken. This didn’t surprise me since he has started using this technique when cooking whole chickens on the smoker. Clear instruction is provided on how to remove the backbone so that the whole chicken can be opened like a book. After that step, the chicken is soaked in a brine overnight before barbequing. Another barbeque recipe that looks good is Smoked Beef Short Ribs.

When I next turned to Shrimp Fra Diavolo, I was definitely starting to get hungry, especially with the shrimp and spaghetti coming off the page on a fork headed straight for my mouth. This shrimp in tomato sauce is prepared in a Dutch oven. Make the Spicy San Marzano Tomato Sauce first using a food processor then add it to the grilled shrimp.

For a classic American meal, try All-American Burgers with Warm Southwestern Potato Salad and Grilled Corn with Roasted Garlic Butter. While the burgers and corn are probably similar to ones you have cooked or eaten before, I suspect the potato salad will be a new experience. Red potatoes, cactus and onion slices are all grilled, then chopped and mixed with jicama and jalapeno. It is all held together with a dressing made of lime juice, olive oil, and adobo sauce.

If you own a Big Green Egg ceramic cooker, this book is a good resource for learning more about its various cooking options. Even you don’t have an Egg, I think many of these recipes would also work well on other outdoor grills, or even in the kitchen. Come by the library and check it out!


 

 

 

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