Twice Baked Pimento Cheese Potatoes

On our weekend, we went for a drive on the back roads through the mountainous coal country of Morgan and Anderson countries just to relax and take pictures.  On these drives, I also notice the smokers and cookers folks have like this one that was at a Moose Lodge.  

 

Alexis couldn't help but notice the coffee can and a rock fancy rain cap covering the smoke stack.  To me this rusty cooker has stories to tell.  It is a custom job for sure.  Being in mining country, my guess is that in a former life it was a container on a piece of heavy equipment and it was either abandoned or "walked off" the job site.  Being at a Moose Lodge I can imagine it has hosted many a cookout.  If that grill could talk, what tales he'd tell...

We just celebrated our anniversary this weekend and one of the things that Alexis wanted for our meal was this version of a twice baked potato. We've made them 3 times recently, it's one of her favorites.  It doesn't actually have pimento cheese in it but it does taste like it.

Twice Baked Pimento Cheese Potatoes

by www.nibblemethis.com

Prep Time: 1 hr 10 minutes (mostly just b

Cook Time: 20 minutes

Ingredients (serves 2)

You'll need

• 2 medium-large baking potatoes
• 2 tsp oil
• 2 tsp salt
• 2 Tbsp butter, melted

For the stuffing

• 1 cup shredded sharp cheddar cheese
• 1/4 cup non-fat Greek yogurt
• 3 Tbsp diced roasted red pepper
• 1/2 Tbsp finely diced cilantro
• 1/2 Tbsp finely diced green onion
• 1/2 tsp Kosher salt
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper

Instructions

1. Wash potatoes and dry. Rub with oil and salt. Wrap in foil and bake in a 400f oven until done, about 1 hour. Let cool for 15 minutes.
2. For each potato, cut off the top 1/4th. Remove and discard the peel from that piece and keep the pulp in a bowl. Using a melon ball tool or spoon, scoop out the potato pulp and add to the bowl.
3. Add the remaining ingredients, except the butter, to the bowl and thoroughly mix together, smashing with a fork. Spoon the mixture back into the potato shells.
4. Make ahead: Steps up until now can be done a day in advance. Keep refrigerated until ready to bake.
5. Top with a little extra shredded cheese and drizzle with butter.
6. Place the stuffed potatoes on an indirect grill or oven preheated to 350f until cooked through, about 20 minutes if warm, about 30 if made ahead and refrigerated.

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The melon baller makes scooping the potatoes easy.

Stuffed and ready to go. 

Shown with tri-tip and shiitake sauce.

Pairs great with a nice grilled ribeye too.

If you don't like pimento cheese, just swap out the flavors.  Drop the red pepper and use a different cheese.  Add bacon in.  Do whatever, that is what is great about twice baked potatoes.  What is in YOUR favorite twice baked potato?

Quick Stir Fry

I have done stir fry dishes on the grill, what I like to call "stir fire", for years.

The ginger chicken that I stir fired last night.

I have been taking classes from Rouxbe Online Cooking School and when I recently took two stir fry lessons, I really didn't expect to learn much since I had stir fried for so long.  But I was wrong, I learned many things to improve my stir fry skill set.  Here are 5 things that I took away from the lessons:

1. A little goes a long way.   I have been using too much meat and too much sauce in my stir fry dishes.  I adjusted down this time and saw an improvement.  It should be about 4 oz of meat, 2 cups of veggies, and 2-3 Tbsp of sauce.  
2. Turn up the heat.  I used to worry I was getting the wok too hot, not any more.  Commercial wok burgers kick out up to 200,000 BTU's compared to a home stove burner of 15,000 BTU's.  
3. Blanch hard veggies first.  Hard veggies like carrots take a lot longer to cook.  I just used to put them in earlier than other veggies.  But taking the time to blanch them ahead of time not only shortens the stir fry time, it does a better job preserving the color and texture of the veggies.
4. Dry your ingredients.   Wet meat and veggies lead to a mushy looking stir fry.  
5. Velveting.  Ever notice how the meat in stir fries at good restaurants seems more tender than your stir fries at home?  Many use a technique called velveting ahead of time.  The meat is coated in a mix of cornstarch, egg white, and rice wine vinegar and then partially cooked submerged in hot oil  Use your best George Takei voice and say, "Oh my!"

Why do I like stir firing on the grill instead of stir frying inside?

• Because I can get my grill hotter than my stove top,
• Because it's outside,
• Because coal fires were the original heat source for wok cooking, and
• Because I can. 

Here are three tips from me about "stir firing" on your grill.

Mise en place

Having your ducks in a row is important with stir frying.  It is doubly important with stir firing.  In the kitchen, if you forgot something, it's just arms reach away.  At the grill, you can be 20-30 paces away from that one thing you forgot and seconds count on the wok.  And not just ingredients, you need to have any piece of equipment that you will need ready.  Tongs, resting racks, food gloves, heat resistant gloves, pinch pots, etc.  

Organized chaos.

No Place To Run To Baby, No Where To Hide

On the stove top, the sides of the wok are cooler than the center because they are not directly over the burner AND they are higher up from the heat source.  On the grill, they are only higher up from the heat source, but still directly over it and hot.  So it is extra important to keep stirring and moving the ingredients around.  That also means your forearms will be directly over the pits of Mordor.  You will definitely want long sleeved heat resistant gloves.

Along Came A Spider

If you have a Kamado style ceramic cooker like our Big Green Eggs, I HIGHLY recommend a "spider rig" for holding your wok in place.  They are cheap and effective.  Plus you can also use them with a small cast iron grid for searing steaks right next to the coals.  Note:  I have to use mine "legs down" because of the long handles.  My next wok will have the short handles so I can use the spider "legs up"

The "spider" is the wire rim on which the wok is resting.

The dinner itself was basic so I won't right up a recipe.

• Two thighs, sliced and seasoned with salt, pepper, 5 spice, ginger, and garlic.  Cooked until just done, about 4 minutes.
• Seasoned more oil with 2 garlic cloves and 3/4" of fresh ginger.  Removed and cooked blanched carrots, bell pepper, and onion about 3 minutes.
• Returned meat to wok.  Added 1/4 cup of my sweet stir fry sauce (Yoshidas, rice wine, sherry,  soy sauce, sriracha, garlic powder, black pepper, red pepper flake, sugar), tossed to coat and then mixed in a cornstarch slurry. 

What are your favorite stir frying tips?   If you have a favorite stir fry dish, post a link in the comments, I'd love to try it out.

Mesquite Grilled Turkey Burgers

Turkey burgers are healthier than regular burgers, right?

Turkeys tend to disagree with that.  But, as far as nutritional aspects go, it depends.

It is true that a turkey burger patty has about 45% less calories and almost half of the fat of a beef burger.  But a beef burger has more potassium and is significantly lower in sodium and cholesterol.  So it's not cut and dried, it depends on what your dietary needs are.  

For us, we just like them for a change of pace.   Two of my tricks for turkey burgers are:

• Moisture - You have to cook turkey burgers to an internal temp of 165f.  Turkey is 93% lean so that can end up dry.  Many recipes have you adding eggs or fat to compensate for this.  That kind of defeats the purpose of cutting the fat, doesn't it?  Instead, I like to add a little non-fat Greek yogurt.
• Talking shiitake - My secret ingredient is finely chopped shiitake mushroom.  It adds texture and has two natural flavor enhancers (organic MSG and guanosine monophosphate) (McGee 9473) that will amplify your other added flavors.

This also uses a lower fat, fire roasted chile ranch dressing to build flavor up without layering on the calories.  

Mesquite Grilled Turkey Burgers

by www.nibblemethis.com

Prep Time: 45 minutes

Cook Time: 10 minutes

Ingredients (4 burgers)

For the burger patties

• 20 oz ground turkey
• 1/4 cup non-fat Greek yogurt
• 3 Tbsp finely diced roasted red bell pepper
• 2 Tbsp finely chopped flat leaf parsley or cilantro
• 2 Tbsp finely chopped shiitake mushroom
• 2 cloves garlic, peeled and finely minced
• 1 green onion, finely chopped
• 1/2 tsp Lawry's Seasoned Salt
• 1/2 tsp ground black pepper

Everything else

• 4 whole wheat burger buns
• 4 slices pepper jack cheese
• 1/2 cup fire roasted chile ranch dressing [Link for recipe]
• 1 avocado, peeled and sliced
• Thin sliced lettuce, tomato, and red onion

Instructions

1. Mix together all patty ingredients until thoroughly blended. Divide into 4 equal balls and form into patties (roughly 1/3rd lb each) about 3/4" thick and 4-5 inches in diameter. Refrigerate for at least 30 minutes.
2. Preheat a charcoal grill to 400f (medium high). It should be at this heat for at least 5 minutes prior to grilling to get your grates pre-heated. Immediately prior to grilling, add 4-5 Kingsford Smokehouse Style Mesquite Briquetes or 1/2 cup of mesquite wood chips.
3. Grill the burgers until the bottom cooks through and juices start to pool on top of the patties, about 5 minutes. (Note: I rotate my patties 1/4 turn at 3 minutes to get a cross hatch pattern.)
4. Flip and cook until the patties reach an internal temperature of 165f, about 3-5 minutes. Top with a slice of pepper jack cheese in the last minute or two.
5. Remove and rest on a raised rack and meanwhile toast your buns on the grill.
6. Assemble the burgers with lettuce, tomato, avocado, red onion and some of the spicy ranch dressing.

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Beef burgers only need salt and pepper.  Turkey burgers need a lot more friends at the party.

Just tossed a few of these on for smoke while grilling.

About 5 minutes per side at 400f...

But don't cook by time, trust your Thermapen instead.

For me, pepper jack cheese is the best for turkey burgers but use what you like.  Swiss is good too. 

Order up!

Those sweet potato fries are Alexia Foods Waffle Cut Seasoned Sweet Potato Fries.  I thought sweet potato fries was a natural for a turkey burger and found these at my Food City .  They are slightly spicy with a blend of chiles and spices and perfect with the ranch dressing for dipping.   They are the best frozen sweet potato fries I've had.  We went back and bought another bag.  I could see using them as the base to a great appetizer too. I don't see them on their website so they are either new or discontinued...I'm hoping new.  

[Standard Disclaimer]  I have a partnership with Kingsford and write for Grilling.com.  I have no affiliation with Alexia and paid full price for the waffle fries.  

Dizzy Pig Dirty Rice

The head cold bug has invaded our house and there is nothing better for busting up a congested head than spicy foods, don't you think?

One of my favorite Cajun foods is "dirty rice".   The first time I ever experienced dirty rice was from Popeye's.  Instead of using chicken gizzards they use savory sausage in theirs and to this day, that is the style I prefer. 

Dizzy Pig Dirty Rice

by www.nibblemethis.com

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients (4-6 servings)

• 1/2 lb breakfast sausage
• 1/4 cup finely diced bell pepper
• 1/4 cup finely diced celery
• 1/4 cup finely diced onion
• 1 cup long grain rice
• 2 cups chicken broth
• 1/2 Tbsp Dizzy Pig Swamp Venom rub (or Cajun rub)
• 2 tsp finely diced green onion
• 2 tsp finely diced parsley

Instructions

1. Brown the sausage over medium high heat. Remove with a slotted spoon and very finely dice the sausage. 
2. Add the onions, bell pepper, and celery to the pan and saute until just starting to turn tender, about 4-5 minutes.
3. Add the rice, toss to coat, and cook until the rice starts to turn golden and emits a nutty aroma, about 2-3 minutes.
4. Return the sausage to the pan. Add the broth and Cajun seasoning, give a stir, and cover tightly. Bring to a simmer and cook until rice is done, 20-25 minutes.  Note:  Cajun rubs vary wildly in the amount of heat so if using a rub other than Dizzy Pig Swamp Venom, start with a lesser amount and add more until you get the level that you want. 
5. When done, remove from heat and leave covered for 5 minutes. Then add the green onion and parsley while you fluff the rice with a fork. Cover and keep warm until ready to serve.

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I made the dirty rice as a side to a couple of pork tenderloins and a spicy tasso gravy.   I didn't get my roux dark enough for my tasso gravy, I was a bit impatient.  I need to get in touch with Steve Puleo for pointers, his Puleo's Grille makes a tasso gravy that is to die for.   My gravy was good, had a nice texture and heat, but it wasn't as good as theirs.    

Tenderloins trimmed, tied and seasoned with about 2 tsp each of Swamp Venom.

The trinity - onion, celery, and bell pepper.

Tasso for the gravy - it is a Cajun ham that is cured with a heavy seasoning and then smoked.

The tenderloins were cooked on the Egg direct at 450f for about 22-25 minutes until they reached an internal temp of 140f.

This is my plate...aren't y'all eating any?  Kidding - family style service.

Ready to eat!

Dizzy Pig Barbecue Company - Swamp Venom

I've written about Dizzy Pig rubs before but this is the first time I've tried Swamp Venom.   Chris Capell and the gang take great care to produce the highest quality rubs that are all natural, no MSG, and gluten free.  Swamp Venom is their spin on a Cajun rub.  

The rub has a moderately coarse texture and a light orange color.  Tasted straight, it definitely packs a multi-tiered heat from the chiles but the other spices provide supporting flavors.  (Some Cajun rubs are mostly pepper blends and as a result, have "one note" flavor.)   Swamp Venom delivered a balanced but powerful taste to the pork tenderloins, just what I expect from a good rub.  And a good rub is what I always expect from Dizzy Pig!  

[Standard Disclaimer]  I received a few bottles of Dizzy Pig in exchange for use of a picture but I have been a paying customer of Dizzy Pig products since the 2010 Eggtoberfest.  The opinions stated are my own.   

Tall Boy Biscuits and Sausage Gravy

A few months ago, the highly acclaimed Asheville restaurant, Tupelo Honey Cafe, opened a new location in Knoxville.  

Alexis and I stopped by for breakfast a while back.  If I had to describe it in just a phrase it would be "Southern comfort food meets Appalachian hipster" (in a good way).  It was difficult to choose from the enticing menu options but I choose the Chicken and Biscuits.

Some of the best fried chicken I've had in Knoxville.

Man oh man, was that was "shut your mouth" good.  The crispy fried chicken breast on top of their signature scratch biscuits and a creamy milk gravy were phenomenal.  But this isn't a review, just background for this morning's breakfast.  

This morning, a cold, wet snow was falling and I had a serious craving for some Southern comfort food.  I thought about that chicken and biscuits.   I didn't have any fried chicken, so instead I went with sausage gravy and homemade biscuits.  

The original recipe was supposed to yield 8 biscuits but the first time I made these, I cut them too thick and only got six.  The result was biscuits that cooked up so tall, they topple and fall over.  This was a happy accident because they were perfect for splitting in half for gravy biscuits!  We've done it that way on purpose since then.  Trevor calls them "tall boy biscuits". 

Still steaming hot!

Tall Boy Biscuits and Sausage Gravy

adapted from Food Network

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients (4 servings)

For the Tall Boy Biscuits

• 2 cups all purpose flour
• 1 Tbsp baking powder
• 1 tsp sugar
• 1 tsp salt
• 1/4 lb unsalted butter, cut into 8 Tbsp portions
• 3/4 cup whole milk
• 1 Tbsp heavy cream

For the Sausage Gravy

• 12 oz bulk breakfast sausage
• 2 Tbsp all purpose flour
• 1 cup whole milk
• 1 cup half and half
• 1/4 tsp ground black pepper
• 1/8 tsp cayenne pepper
• pinch kosher salt

Instructions

For the Tall Boy Biscuits

1. Toss flour, baking powder, salt, and sugar together in a mixing bowl. Add 7 Tbsp of the butter. Run the mixer on medium-low (3-4 on a Kitchenaid standmixer) until the butter is cut into pea sized pieces.
2. Add the milk and mix until the dough comes together and pulls from the side.
3. On a floured surface, roll the dough out into a 5" x 8" rectangle about 1" thick. Fold one third over the center, fold the other third over that and roll back out into another 5" x 8" rectangle. The Food Network recipe compares it to folding a letter but with the advent of email, that is almost an antiquated reference. Repeat 3-5 times.
4. Use a 2 1/2" biscuit cutter and cut out 4 to 6 circles that are 1" thick. You will have to regather the dough scraps and roll back out for the last 1 or two biscuits. Place biscuits on a parchment lined baking tray.
5. Melt the last Tbsp of butter and mix with the cream. Brush on top of the biscuits.
6. Bake the biscuits at 450f for 15-18 minutes until they are golden brown. They will expand and topple, don't worry.

For the Sausage Gravy

1. Brown the sausage in a wide pan, breaking it into small pieces as it cooks. Remove the cooked sausage to a plate with a slotted spoon, leaving the grease in the pan.
2. You need about 2 Tbsp of grease in the pan. Lean sausages may leave less than that, add some bacon fat or butter if needed. Whisk in the flour until it forms a light roux, about one minute.
3. Whisk in about 1/3 cup of the milk and whisk until the roux is blended with the milk (10-15 seconds). Repeat 2 more times until all the milk is incorporated into the gravy. Now you can whisk in all of the half and half, pepper, cayenne, and salt at once. Taste for seasoning and adjust as needed.
4. Bring to a simmer and cook until thickened, 2-4 minutes.
5. Stir in the sausage.
6. Split the biscuits in half and top with the sausage gravy.

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Make sure they start off at least 1" tall.

Puffalicious!

So good and filling that I didn't even have to eat lunch today!

Greek Pork Chops with Lemon Rice Pilaf

This Greek influenced meal had me exclaiming "Opa!" earlier this week.

Normally I prefer thick, center cut pork chops but every now and then, we'll pick up a pack of those super cheap and thin "assorted pork chops".  They are cut from the extreme ends of the loin (shoulder and sirloin) and can be tougher but this marinade helps take care of that and adds flavor.   (Warning - it will also find any paper cuts or scratches you have on your hands, yeeouch!)

Greek Pork Marinade

by www.nibblemethis.com

Prep Time: 5 minutes

Ingredients (1 1/4 cup)

• 3/4 cup oil
• 1/4 cup red wine vinegar
• 1 Tbsp fresh lemon juice
• 1 tsp Kosher salt
• 1 tsp granulated garlic
• 1/2 tsp dried oregano
• 1/2 tsp dried mint
• 1/2 tsp dried thyme
• 1/4 tsp ground black pepper
• 1/2 red onion, thinly sliced

Instructions

1. Makes enough for 4-6 pork chops, 2 tenderloins, or a small loin roast.
2. Whisk all ingredients together until well blended.
3. Marinade pork in a Glad zipper storage bag for 4-6 hours before grilling.

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Reserve and dice some of the marinated red onion for the rice.

I grilled the thin chops for about 3 minutes a side over glowing coals.

I made some zucchini and yellow squash ribbon skewers and had a few of the thin slices leftover so I diced them up and added it to the Lemon Rice Pilaf for an excellent rice side dish that even Trevor devoured.

Greek Lemon Rice Pilaf

Adapted from Greek.Food.Com

Ingredients (4-6 servings)

• 3 Tbsp butter
• 1/4 cup red onion, diced
• 1 cup rice
• 2 1/2 cups warm chicken broth
• 1/4 cup fresh lemon juice
• 1/3 cup finely diced zucchini and yellow squash
• salt and pepper to taste

Instructions

1. Melt butter in a pan over medium high heat. Saute the red onion until just softened, about 5 minutes. (Note: If you are using red onions from the Greek pork marinade, they will be slightly pickled and cook quicker.)
2. Add the uncooked rice, toss to coat rice in the butter, and saute until the rice starts to turn golden and gives off a nutty aroma, about 3 minutes.
3. Add the hot broth and lemon juice and quickly cover. Bring to a simmer and cook for 15 minutes.
4. Working quickly to minimize the time the lid is off, stir in the zucchini and/or squash. Cover with lid and cook another 5 minutes.
5. Remove from heat, leaving lid on and rest for 5 minutes. Fluff with fork and serve.

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The zucchini and yellow squash skewers are easy too.  Just slice zucchini and squash into thin ribbons on a mandolin.  Then just fold them as shown on a couple of small skewers.  

Marinade in a vinaigrette for 30 minutes.  Then grill over a medium high charcoal grill for 90 seconds, flip and cook another 90 seconds.  

These cook super quickly so don't turn your back.

Make these last because they cool off quickly.

I had made tzatziki sauce to go with it all.  I hate cucumbers but love pickles and tzatziki, go figure.

Hey, it is Ground Hog Day today!  I need to go to the store and buy some ground pork.

Bean and Bratwurst Soup

This is just a quickie post and not my usual full post with a detailed recipe and several photographs.  But it worked so well that I took a picture of leftovers the next night.  It reminded me of my favorite bean and bacon soup as a teenager, only better.

• 2 lbs dried northern beans, soaked overnight
• 19 oz Johnsonville bratwursts, removed from casings and crumbled
• 1/2 cup each of celery, onion, and carrot, diced
• 4 cloves garlic, peeled minced
• 2 quarts chicken broth
• 2 bay leaf
• 1.5 tsp Italian seasoning
• salt and pepper to taste

1. Brown the bulk bratwurst sausage in a large soup pot.  Remove to a colander to drain, reserving 2 Tbsp of the pork grease.  Refrigerate the meat.
2. Saute the onion, celery, and carrot in the pork grease until tender, about 5-7 minutes.  Season with about 1/2 tsp each of salt and pepper while sauteing. 
3. Stir in 2 Tbsp of All purpose flour, garlic and cook another 1-2 minutes until coarsely blended. 
4. Whisk in the broth.  Add the beans, bay leaf, and Italian seasoning to the pot.  Bring to a simmer, cover and maintain simmer for 1 hour.  
5. Return the sausage to the pot and simmer for another 15 minutes.  Remove bay leaves.  Taste for seasoning and add more salt and pepper as needed.

Johnsonville Italian Chili Challenge

Johnsonville is running a new contest and I find the format very interesting.  They have 4 chili recipes.  Your challenge is to take one of them, change it up and then submit your modified recipe.  [OFFICIAL PAGE HERE]

Each of the 4 original chefs will select the one submission that they think best adapts their original recipe.  The four winners will each win a 5.5 qt Flame Stewpot from Emile Henry, a year's supply of sausage, and a $1,000 shopping spree!

I like the fact this is an adaptation recipe only contest and not requiring original recipes.   I can't wait to see how the winners put their spin on the 4 original recipes.  Can you imagine being one of the 4 judges, having one of your favorite recipes in this contest, and having to choose who modified YOUR recipe the best? 

Check out the link and see if you think that you have the perfect tweak to win the $1,000.

[Standard Disclaimer]  I have a business relationship with Johnsonville and receive some compensation from them for various activities.  But this is not a sponsored post.  In fact, I found out about this contest via Facebook just like anyone else would.