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Bogard 50th Birthday Menu

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Chef Amanda Egidio

On the Menu:

Grilled Fish Tacos with Serrano lime yogurt sauce

Mexican street corn with cotija cheese

Smoky Fajitas with grilled Tomato salsa

Grilled Pound Cake with

Roasted bananas and pineapple in vanilla rum butter

Fantastic Spicy Fish Tacos

Serves 4

Ingredients

  • 1 cup Shredded Cabbage
  • 4 portions Cod, Tilapia, or Red Snapper
  • Dizzy Pig IPA seasoning
  • Flour Tortillas
  • White sauce (recipe below)

White Sauce:

  • ½ cup Yogurt
  • ½ cup Mayo
  • 1 lime, juiced
  • 1 Serrano pepper, minced
  • ½ tsp dill
  • ½ tsp cumin
  • 1/2 tsp cayenne
  • ½ tsp oregano              
Mix together

Egg Set up and EGGcessories:

Fire up the Egg on direct heat and stabilize at 400F.

Directions:

  1. Rinse the fish with a little salt water and pat dry
  2. Brush the fish with olive oil, season with IPA seasoning, and refrigerate for 15 minutes
  3. Make the white sauce by combining all the ingredients together with a whisk
  4. Grill the fish for four minutes on each side. I recommend using a perforated pan so the fish doesn’t fall through the grate
  5. Warm the tortillas on the Egg, 30 seconds on each side, or until they bubble
  6. Build taco : 1 Tortilla, ¼ cup Cabbage ,1 portion Fish, White Sauce (in that order)

Mexican Street Corn Salad

Ingredients

  • 2 tablespoons vegetable oil
  • 4 ears fresh corn, silk removed
  • Kosher salt
  • 1 tsp Chili powder
  • 2 tablespoons mayonnaise
  • 2 ounces’ feta or Cotija cheese, finely crumbled
  • 1/2 cup finely sliced scallion greens
  • 1/2 cup fresh cilantro leaves, finely chopped
  • 1 jalapeño pepper, seeded and stemmed, finely chopped
  • 1 to 2 medium cloves garlic, minced
  • Juice from 2 limes
  • Chili powder

Egg Set up and EGGcessories:

Set up the Egg for direct cooking and stabilize at 400˚F

Big Green Egg Cast Iron Skillet

Directions:

  1. Peel back the husk, remove the silk, brush the corn with vegetable oil, replace the husk and roast corn on the EGG over direct heat, turning often for 8-10 minutes until corn begins to brown. ** Optional you can use frozen corn.  Heat a 2 handled cast iron skillet until almost smoking hot, add a little peanut oil (for a high smoke point) and roast until a bit charred
  2. Remove and let cool.
  3. While corn is cooling, combine all other ingredients.
  4. Shuck corn combine, and adjust seasonings to taste.

Smoky Fajitas

Ingredients


Rub:

  • 1 tbsp. Chili Powder
  • 1 tsp. Paprika
  • 1/8 tsp. Black Pepper
  • ¼ tsp. Garlic Powder
  • ¼ tsp. Onion Powder
  • ¼ tsp. Turmeric
  • 1 tsp. Brown Sugar
  • ¼ tsp. Cumin
  • 1 tsp. Salt
  • 1/8 tsp. Cayenne Pepper
  • 1 tsp. Cornstarch

Ingredients


Fajitas:

  • 5 lb Flank or Skirt Steak
  • 1 tbsp. Olive Oil
  • 1 Green Pepper (sliced)
  • 1 Yellow Pepper (sliced)
  • 1 Red Pepper (sliced)
  • 1 small Onion (sliced)
  • 2 tbsp. Red Wine
  • 1 cup Shredded Cheese (Mexican Blend)
  • 6-8 (6”) Flour Tortillas Salsa, sour cream, guacamole (optional)

Egg Set Up/ EGGcessories:

Set the Egg for Direct Cooking for 500 Degrees F

Cast Iron Skillet

Directions:

Rub:

Combine all ingredients into a small bowl and stir until well incorporated.

Fajitas:

  1. Preheat grill to 500°F.
  2. Place cast iron skillet on grill to heat up.
  3. Take rub and message onto both sides of the skirt steak. Set aside and reserve rest of rub.
  4. In a medium bowl, combine peppers and onions. Sprinkle with the rest of the rub. Toss the peppers and set aside.
  5. Place steak on grill. Grill for 3-4 minutes on each side until an internal temperature of 135°F is reached (for medium rare).
  6. While the steak is cooking, add the peppers to the hot skillet and sauté for 4-6 minutes.
  7. Right before peppers are cooked, add 2 tbsp. of red wine. Leave for a few seconds, and then remove from the grill.
  8. When meat is cooked, remove from the grill and allow resting for 5-10 minutes.
  9. While meat is resting, wrap flour tortillas in foil and set on grill for 2 minutes to heat up.
  10. Slice meat against the grain into thin strips.
  11. Assemble fajitas by starting out with the meat, then topping with the peppers and cheese. Serve with salsa, sour cream and guacamole if desired

Grilled Tomato Salsa

Ingredients

  • 8 Roma Tomatoes (sliced in half)
  • 3 cloves Garlic (chopped)
  • 1 Red Onion (peeled and sliced in half)
  • 1 Jalapeño Pepper (Sliced in half length wise, seeds removed)
  • 1 Lime
  • ¼ cup Fresh Cilantro (chopped)
  • ½ tsp. Chili Powder Salt and Pepper to taste

Egg Set Up:

Set the Egg for Direct heat at 450-500 degrees F

Directions:


  1. Preheat the grill direct heat to 450-500° F.
  2. Place the tomatoes, onions, and peppers face down on the grill and grill for 2 minutes or until there are nice char marks. Flip and do the same for the dome part of the tomatoes and onion. Remove from the grill and allow cooling. (You want char marks, but the veggie must still be slightly firm) 
  3. Chop the vegetables coarsely and combine with ½ tsp. lime zest, the juice of ½ – 1 lime and the cilantro.
  4. Add the spices and mix well. (for a smoother salsa, place all of the ingredients in the blender and pulse until the ingredients are blended well) 
  5. Serve with corn tortilla chips.

Grilled Guacamole

Ingredients

  • 2 Avocados from Mexico (seeds and skin removed)
  • 2 cloves Garlic (chopped)
  • 2 tbsp. Red Onion (chopped)
  • ½ tsp. Ground Black Pepper
  • ¼ – ½ tsp. Kosher Salt
  • 1/4 tsp. Lime Zest
  • 2 tbsp. Cilantro (chopped)
  • Juice of 1 lime

EGG Set Up / EGGcessories:

Set the Egg for Direct Heat at 450F

Directions:

  1. Preheat the grill direct heat to 450°F.
  2. Place the avocado on the grill face down and grill for 3-5 minutes, then flip it and do the same on the dome side of the avocado.
  3. Remove from the grill and allow cooling.
  4. In a medium bowl, mash the avocados with the back of a fork (For a smoother guacamole, mix with a whisk once it is mashed.
  5. Add the rest of the ingredients and mix until well incorporated.
  6. Enjoy with tortilla chips!

Grilled Pound Cake with roasted Bananas and Pineapple in Vanilla rum butter

Serves 6-8

Ingredients

  • 1 Pound Cake sliced into 6-8 slices
  • 1 Stick of butter
  • ½ cup brown sugar
  • 1 shot of rum

Banana Pineapple Sauce:

  • 2 Bananas peeled and sliced
  • 1 ½ cup diced pineapple
  • 1 1/2 stick of butter
  • ½ cup brown sugar
  • 1 tbsp. pure Madagascar vanilla extract
  • 1 shot of old monk Indian spiced rum

EGG Set up:

Set your EGG up for direct cooking and stabilize at 450°F, using the plancha EGGcessory

Directions:

Rum Butter Sauce for Pound Cake:

  1. Heat a sauté pan on medium high heat
  2. Add the butter and the sugar.
  3. Once the butter melts and sugar starts to melt, then add the peaches.
  4. Stir well. Once incorporated, carefully add the brandy (be sure to use your pit mitts to protect your hands).
  5. Allow the mixture to cook for 15 minutes

Banana Pineapple Sauce:

  1. Melt half of the stick of butter in a pan and add the fruit to caramelize. We are looking for the fruit to get a slight golden brown color.
  2. Remove the fruit from the pan and set aside reserving the butter that is already in the pan.
  3. Pour reserve butter back into the pan and add remaining full stick of butter.
  4. Melt the butter
  5. Add brown sugar and vanilla stirring frequently.
  6. Add the fruit back into the sauce.
  7. Add the shot of Indian rum.
  8. Stir on a simmer for 8-10 minutes

Directions for Grilling Pound Cake:

  1. Brush both sides of the pound cake slices with the Rum butter sauce.
  2. Place the pound cake on the plancha.
  3. Cooke for 12-15 seconds on each side or until caramelized.

Serve with Banana Pineapple sauce on top. 

 

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