Monday, 22 May 2017

Italian Mac and Cheese

Today I decided to grill a BBQ staple that everyone loves after a shopping trip to our local Cavicchis' Meats store . This Italian mac & cheese is simple to make but time consuming. My family really loves this dish which is quite flavorful. 

Ingredients
  • 4 cups uncooked elbow macaroni
  • 1/2 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 teaspoons Italian seasoning
  • ¾-cup fresh parsley minced preferably local grown 
  • 1-teaspoon salt
  • 1-teaspoon pepper
  • 4 cups 2% milk
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cans (14-1/2 ounces each) diced tomatoes drained
  • 2 cups shredded marble cheese
  • 2 tablespoons butter, melted
  • 4 Jalapeno
  • 1 sweet onion
  • 4 Italian Sausage (I used locally made fresh sausages from Cavicchis' Meats)
  • 5 slice bacon


Directions

Pre-heat you’re Joe and your Laser Cut Stainless Steel cooking surface and your Cast Iron Reversible Griddle with ribbed side up at 350 degrees;


Slice the Jalapenos in half-length wise and remove and discard its inside membrane and seeds;



Mince the fresh parsley;


Chopped your sweet onion;


Cook the bacon on the Laser Cut Stainless Steel cooking surface but only cook ¾ of the way;



Cook the Jalapenos and Italian Sausage on the Cast Iron Reversible Griddle;



Once the bacon is ready remove and cook your diced onions, with some fresh ground pepper to taste and pinch of salt an 2 tbsp. melted butter in a frying pan and cook onions till soft.



Cook macaroni according to package directions in your wok or in a large pot. Once ready, drain the macaroni in a strainer then place macaroni in foil casserole;





Slice the bacon and Italian sausage;



Finely chop the cook jalapenos;


Mix the parsley, onion, Italian sausage, diced tomatoes, bacon with the macaroni and mix it well;




In a small saucepan, melt butter. Stir in flour, Italian seasoning, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; stir in jalapenos, cheddar and Parmesan cheeses until melted.





Poor the cheese sauce on the macaroni and stir until everything is well mixed;





Cover with foil and grill at 350 for 40 minutes;



Uncover the foil, put a layer of marble or cheddar cheese on top, and cook uncovered for another 10 to 15 minutes or until golden brown and bubbly.







Saturday, 20 May 2017

Parmesan lemon pepper shrimps

Today I decided to grill some Parmesan lemon pepper shrimps on my Kamado Joe to go with my trout fillets. These are pretty simple and quick and dirty to make.

Ingredients

  • Lemon pepper
  • Parmesan cheese
  • 20-30 Fresh shrimps


Directions

Preheat your Joe to 350 degrees with your soapstone or the Kamado Joe Laser Cut Stainless Steel cooking surface;




Place shrimps in a large bowl;




Coat the shrimps with the lemon pepper and Parmesan cheese to taste and toss them in the bowl to ensure they are well coated;





Before placing them on the grill give the soapstone or the Kamado Joe Laser Cut Stainless Steel cooking surface a light coating of canola oil;

Grill shrimp 4-5 minutes on one side then flip shrimp, re-sprinkle with the lemon pepper seasoning and Parmesan cheese (just a light sprinkle). Allow to cook another 4-5 minutes, or until fully cooked.




Happy Grilling :)


Wednesday, 17 May 2017

Parmesan breaded Haddock fillets

Today I decided to pick up some fresh haddock fillets from a fisherman. I had a craving for some fish and chips so I decided to make some Parmesan-breaded haddock on the Joe. These are extremely easy to do but so delicious


Ingredients


  • 4-6 fresh or thawed haddock fillets
  • ¼ cup Parmesan cheese
  • 1/3 cup bread crumbs
  • 1 TBSP fresh ground black pepper
  • 1 TBSP finely chopped parsley
  • ½ tsp salt
  • 1 cup milk


Direction

In a large plate mix the Parmesan, breadcrumbs, pepper, parsley, and salt until it is well blended;



Preheat your Joe with your Kamado Joe Laser Cut Stainless Steel cooking surface to a temp of 390 degrees. I like cooking mine over direct heat but you can also cook them indirect by placing the half-moon heat deflector on the lower level underneath the Laser Cut Stainless Steel cooking surface. If you don't have a stainless steel cooking surface I strongly recommend using Grillgrates or a soapstone;

Give the Kamado Joe Laser Cut Stainless Steel cooking surface a light coat of canola oil;

In a large bow poor in about 1 cup of milk enough to soak the fillets;


Dip each filet in milk, then roll well in the breadcrumbs mixture;



Place the breaded fillets on the Laser Cut Stainless Steel cooking surface and cook for 18-20 minutes but flip them carefully half way through. You know they are ready when they are flaky with a fork or when they are slightly golden.





Bonne Appetite :)