O’Neill Williams cooks up a Spanish Frittata!
Set the EGG for indirect cooking at 350 °F/177 °C.
Clean mushrooms under running water. Pat dry, remove stems and brush with olive oil (set aside).
Cook the sausage on the EGG for 30-45 min until done (160 degree internal temp). Remove sausage and let cool then finely chop.
Stuff each mushroom with the sausage first, then top with garlic, then add the cube of cheese, then a sprinkle of parsley. Place mushrooms on a perforated grid and cook for 30 minutes. Remove and let cool for 5 minutes and ENJOY!
Dos Equis, sausage and cheese, oh my! If we hosted a fantasy food draft, this fondue would be the obvious stud. Dos Equis contributes just the right amount of malt balance and light hop character to the savory and spicy chorizo, making this an ideal indulgence for game day. Be sure to save a couple of ounces of beer to brighten and finish this versatile fondue. Serve with warm tortilla chips or chunks of crusty bread, washed down only with an ice cold Dos Equis.
Orzo is a type of pasta the size and shape of a grain of rice. It is used throughout the Middle East and the Mediterranean and is particularly popular in Greece. This orzo salad is loaded with other ingredients that are commonly used throughout Mediterranean countries"”artichokes, garbanzo beans, mint, dill, and kalamata olives. Removing the pits from kalamata olives is easy. Just set the olive on a cutting board and hit it with the flat side of a large knife. The pit can then be easily separated. The salad will be most delicious if the shrimp are cooked just before needed: Chilling shrimp permanently hardens them.
"”From Big Green Egg Cookbook/Andrews McMeel Publishing
Use a vegetable peeler to slice the carrots, zucchini, and squash into wide, thin ribbons, then cut the ribbons lengthwise into thin julienned slices with a knife. You will have a medley of brightly colored vegetables all intertwined like long, thin, beautiful noodles. This is a dish that cooks in a matter of minutes and would go well as a side dish with roasted chicken or pork.
Once you make homemade baked beans in the EGG, you will never again settle for just opening a can of beans off the shelf. Cannellini beans (Italian white beans) are blended with applewood-smoked bacon in a rich, smoky sauce that's near perfection. Serve these with Barbecued Beef Ribs or a Shredded Pork Sandwich with Fennel Slaw.
Barbecue Chicken Soup prepared by O’Neill Outside and Jamie Rosenthal.
This version of barbecue soup is a cross between Brunswick stew and a traditional soup. It is a meal on its own but can also be served in small portions as a first course. Though the recipe calls for leftover Beer-Brined Chicken, roasted turkey, beef brisket or shredded pork would work just as well. For a real treat, serve this with cornbread.
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Fishing, hunting "” if it’s related to the outdoors, O'Neill Williams will be there! Watch the "Outdoor Cooking on the Big Green Egg" segments each week on O'Neill Outside, airing on NBC Sports, SportSouth and SunSports. Check your local listings for times in your viewing area.
Remember, “If you’re too busy to go fishing or hunting, you’re just too busy!”