Sunday, October 25, 2015

Grilled Pepper and Eggplant Dip

We had an eggplant and extra bell peppers we were trying to decide what to do with.  We really enjoyed this dip.  It went great with homemade pita chips.  It is also really good leftover, just allow the dip to get to room temperature before eating it.  It helps it thin out a little

2 long eggplants, about 1 pound each
3 green bell peppers
3 tablespoons chopped fresh parsley
2 cloves of garlic, minced
1 tablespoon fresh lemon juice
4 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper

Preparation and Cooking:
Preheat the Big Green Egg to 300

Prick the eggplants in a few spots with a fork and place the eggplants and the bell peppers on the
hot grate.  Grill the vegetables until charred on all sides ~32 minutes for the eggplants and ~24
minutes for the peppers.  Transfer the grilled eggplants to a plate to cool.  Place the grilled peppers
in a bowl and cover with plastic wrap.  Let the peppers cool to room temperature for about 20
minutes (the steam trapped by the plastic wrap helps loosen the skin from the peppers.

Cut the eggplants in half, scrape the flesh out of the charred skin, and place it in a food processor. 
Scrape the burnt skin off the bell peppers, then core and seed them.  Cut the bell peppers into 1
inch pieces and add these and the parsley and garlic to the food processor.  Finely chop the
vegetables, running the food processor in short bursts.  Add the oil and lemon juice.  Taste for
seasoning, adding more lemon juice as necessary and add salt and pepper to taste.  The dip should
be highly seasoned.

Transfer the dip to a serving bowl and serve with crackers, pita chips, carrots or as a spread on
French bread

Sunday, August 23, 2015

UN-Traditional Cheeseburger

Not bad for a different twist on a hamburger.  Next time I will go a lot lighter on the cumin.  The taste was a little too strong for my taste.

2 pounds ground beef
2 tablespoons olive oil
3 green onions, minced (white part only)
2 teaspoons cumin powder
2 teaspoons chili powder
2 teaspoons oregano, dried
1 medium jalapeno pepper, diced
2 teaspoons garlic, minced
1 teaspoon black pepper, coarsely ground
6 slices Monterey Jack Cheese

Mix together all ingredients except the cheese slices.

Form 6 patties that are 3/4 inches thick.

Grill at 400° until desired doneness.  Turn once while cooking. Top with cheese the last 2 minutes of

Toast buns and serve.


Friday, July 17, 2015

Herb-Roasted Chicken with Zucchini and Peppers

I got to try out my new poultry roast on the Weber.  Very good chicken and even better vegetables

1 Whole chicken, 4 to 4½ pounds, neck, giblets, and any excess fat removed
Kosher salt
Freshly ground black pepper
1 teaspoon dried thyme, divided
2 medium red bell peppers, cut into 1½-inch pieces
3 medium zucchini, ends trimmed, halved lengthwise, and cut into 1½-inch pieces
Extra-virgin olive oil
2 tablespoons finely chopped fresh tarragon or Italian parsley leaves

Pat the outer surface of the chicken dry with paper towels. In a small bowl combine 1 teaspoon salt, ½ teaspoon pepper, and ½ teaspoon of the thyme. Use that mixture to season the chicken outside and inside the cavity. Let the chicken stand at room temperature for 30 minutes before grilling.

Prepare the grill for indirect cooking over medium-high heat (about 400°F).

Pour enough water into the center cup of the poultry roaster to fill it about one-quarter of the way (but no more). Place the chicken over the center cup so it sits firmly. Tuck the tips of the wings behind the chicken’s back.

Place the bell peppers and zucchini in a large bowl. Drizzle with 2 tablespoons oil and season with ½ teaspoon salt, the remaining ½ teaspoon thyme, and ¼ teaspoon pepper. Toss to coat.

Arrange the vegetables around the perimeter of the poultry roaster. Cook the vegetables with the chicken over indirect medium-high heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of a thigh (not touching the bone) registers 160° to 165°F, and the vegetables are tender, 1 to 1¼ hours.

Wearing insulated barbecue mitts, remove the poultry roaster from the grill and transfer the chicken to a cutting board. Let rest for about 15 minutes (the internal temperature will rise 5 to 10 degrees during this time).

Carve the chicken into serving pieces and arrange on a serving platter. Spoon the vegetables around the chicken. Garnish with tarragon. Serve warm.