Date Night at Home
Enjoy an entire meal cooked on the Big Green Egg, from the appetizer (Red Chile Scallops with Cool Mango-Mint Salsa) to dessert (Molten Chocolate Cake), your evening will be perfect with this fantastic feast.
Red Chile Scallops with Cool Mango-Mint Salsa
First rubbed with Red Chile Rub, then topped with a sweet mango salsa, these scallops are like yin and yang, a perfect balance between cool and spicy. When served, the scallops should look like they have been dusted with confetti, so when making the salsa, be sure to finely dice all of the vegetables.
3⁄4 cup diced fresh mango
1⁄4 cup diced red bell pepper
1⁄4 cup diced red onion
1⁄4 cup thinly sliced scallions
2 tablespoons finely chopped fresh mint
1 clove garlic, crushed
2 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
2 teaspoons honey
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1 pound large sea scallops (12)
2 tablespoons Red Chile Rub
Set the EGG for direct cooking with the Cast Iron Grid at 500°F/260°C.
Using a wooden spoon, combine the mango, bell pepper, red onion, scallions, mint, garlic, lime juice, olive oil, honey, salt, and pepper in a small bowl and stir well. Set aside.
Season the scallops generously with the chile rub and place on the Grid. Close the lid of the EGG and grill the scallops for about 2 minutes on each side, or until golden and lightly cooked. Transfer the scallops to a platter.
To assemble the dish, place 3 scallops on each plate and top with 1⁄4 cup of the salsa. Serve immediately. Serves 4
Herb-Crusted Rack of Lamb
Rack of lamb is very easy to prepare and makes a great special-occasion dinner. Sear the lamb on the grid before applying Dijon mustard and any spices, to help seal in the flavor and give the lamb an appealing golden brown color.
2 (1-pound) racks of lamb
2 tablespoons plus 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
⁄2 cup packed fresh flat-leaf parsley
1 tablespoon minced garlic
1 tablespoon minced shallots
1⁄4 cup Dijon mustard
Set the EGG for direct cooking at 450°F/232°C.
Brush the lamb with 2 tablespoons of the olive oil and season with salt and pepper. Place the racks on the grid, fat side down, close the lid of the EGG, and sear for 3 to 4 minutes. Transfer the lamb to a rimmed sheet pan and set aside.
Using the Grill Gripper and barbecue mitts, carefully remove the grid and add the convEGGtor. Lower the temperature to 400ºF/204°C.
Combine the parsley, garlic, shallots, and the remaining 1 tablespoon olive oil in the bowl of a food processor. Blend for 15 seconds, then season with salt and pepper. Coat all sides of the lamb with the mustard. Press one-half of the herb mixture firmly onto the seared side of each rack of lamb.
Place the racks of lamb together on the convEGGtor, leaning the ribs into each other so that the bones are intertwined and the meat is tanding up on end. Close the lid of the EGG and cook for 30 minutes, or until the instant read thermometer registers 125ºF for medium-rare.
Transfer the lamb to a rimmed sheet pan and let the meat rest for 10 minutes before carving and serving. Serves 4
Caribbean Stuffed Peppers
Jerk seasoning, which comes from Jamaica, is often used to impart flavor to grilled meats. The ingredients in jerk seasoning vary but generally include chiles, thyme, garlic, and onions, and so-called sweet spices, such as cinnamon, ginger, allspice, and cloves. In this version, the blend of chiles and spices is added directly to the ground meat, and the highly spiced meat is used to stuff bell peppers.
6 bell peppers (red, yellow, green, or a combination)
2 tablespoons olive oil
1 pound ground chuck or ground round
1 cup diced red onion
2 tablespoons minced garlic
3 tablespoons jerk seasoning
1 cup white rice
2 cups chicken stock
1 (28-ounce) can diced tomatoes, drained
1 Scotch bonnet chile pepper
4 sprigs thyme
2 bay leaves
1 (11⁄2-inch) piece peeled fresh ginger
1 (15-ounce) can black beans, drained and rinsed
1⁄2 cup firmly packed chopped fresh cilantro
1⁄2 cup thinly sliced scallions
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1⁄2 cup crumbled cotija cheese (2 ounces)
Set the EGG for direct cooking at 350°F/177°C.
Place the Dutch Oven on the grid and preheat for 10 minutes.
Cut off the tops of the bell peppers and remove the seeds and ribs. If the peppers will not sit upright, cut a thin slice of flesh off the base to level the bottom. Set aside.
Pour the olive oil into the Dutch Oven to heat briefly. Add the ground chuck, onion, and garlic. Close the lid of the EGG and cook for 3 to 4 minutes, until the meat is browned. Add the jerk seasoning and stir. Close the lid of the EGG and continue to cook for 3 to 4 minutes, until the ground beef is completely cooked. Add the rice, chicken stock, tomatoes, chile pepper, thyme sprigs, bay leaves, and ginger to the Dutch Oven and stir gently. Place the lid on the Dutch Oven and close the lid of the EGG. Simmer for 15 minutes, or until the rice is cooked and the liquid is absorbed.
Remove the Dutch Oven from the heat and let it sit, covered, for 10 minutes. Remove the lid and, using a fork, gently fluff the rice mixture. Remove and discard the chile pepper and thyme sprigs. Gently stir in the black beans, cilantro, scallion, and lime juice. Fill each of the bell peppers with 1 to 11⁄2 cups of the filling.
Place the peppers on the perforated grill pan and place the pan on the grid. Close the lid of the EGG and cook for 30 minutes, or until the ingredients are thoroughly cooked. Transfer the peppers from the EGG to a platter and sprinkle each pepper with cheese. Serve immediately. Serves 6
This is the perfect savory pie to make when tomatoes are at their peak, using beefsteak, Roma, or other vine-ripened tomatoes. It is perfect for lunch with Grilled Caesar Salad or can be served as a side dish with Slow-Roasted Leg of Lamb or Spatchcocked Chicken.
3 or 4 tomatoes
1⁄4 cup olive oil
Kosher salt and freshly ground black pepper
1 (9-inch) pie shell
1⁄2 cup grated Parmigiano-Reggiano cheese (2 ounces)
1 cup grated white Cheddar cheese (4 ounces)
1 cup mayonnaise
1 cup cooked and crumbled applewood-smoked bacon (about 6 slices)
1⁄2 cup chopped scallions
1⁄2 cup julienned fresh basil leaves
Set the EGG for direct cooking at 400°F/204°C.
Cut the tomatoes in half and place them in a small bowl, toss with the olive oil, and season with salt and pepper. Place the tomatoes on the grid and close the lid of the EGG. Cook for 2 minutes per side, or until the tomatoes are roasted and the skin pulls away from the tomato. Using a long-handled spatula, transfer the tomatoes from the grid to a platter and let cool completely. Peel and slice thinly.
Using the Grill Gripper and barbecue mitts, carefully remove the grid and add the convEGGtor, legs down.
To blind bake the pie shell, cover with aluminum foil and place pie weights on top of the foil. Place the pie plate on the grid, close the lid of the EGG, and bake for about 12 minutes. Set aside and let cool.
Using a wooden spoon, mix the Parmigiano-Reggiano cheese, Cheddar cheese, and mayonnaise in a medium bowl and stir well. Cover the bottom of the pie shell with the bacon, and layer with the scallions, basil, and sliced tomatoes. Season the tomatoes with pepper. Spread the cheese mixture evenly in the pie shell.
Place the pie plate on the grid again and close the lid of the EGG. Bake for 20 minutes, or until the top is lightly browned. Remove the pie plate and let stand for 10 minutes before slicing. Serve immediately. Serves 6
Molten Chocolate Cake
Andy Husband’s exquisite molten chocolate cake with its rich, saucy center is one of the most spectacular desserts you’ll ever taste and certainly not something you would expect to cook in a grill. Fortunately, it is also one of the easiest to prepare. Serve it hot before the liquid center congeals.
Granulated sugar for dusting (about 1 cup)
1 cup unsalted butter
¾ cup plus 2 tablespoons bittersweet chocolate chips
4 large eggs
4 large egg yolks
1 teaspoon vanilla extract
2 cups confectioners’ sugar
2/3 cup all –purpose flour
Equipment: 10 (8 ounce) glass or metal baking cups
Set the EGG for indirect cooking at 450°F/232°C
Spray the baking cups with cooking spray and dust the entire inside with the granulated sugar. Set aside. Place the butter and chocolate in a saucepan on the stove top over low heat, stirring frequently, until the chocolate is melted. Set aside and let cool for 10 minutes.
Place the eggs and egg yolks in the bowl of an electric mixer. Using the whisk attachment beat on medium speed for 3 to 4 minutes, until light and ribbony. Add the vanilla and confectioners’ sugar and beat for 1 minute more. Slowly add the melted chocolate and beat for 1 minute, then add the flour and beat for 1 more minute or until just incorporated. Fill each baking cup three quarters full. Refrigerate for a minimum of 30 minutes and up to 24 hours.
Place the cups on the grid and close the lid of the EGG. Cook for 6 to 8 minutes, until slightly firm to the touch. The cakes should be firm but not cooked all way through.
Immediately turn out onto individual plates and serve with whipped cream.