Big Green Egg Creamy Hasselback Potatoes
The culinary team here at Raised Southern is always searching for new ways to cook on our Big Green Egg, and this recipe is one of the best we’ve developed. This mouth-watering side dish is perfect as an accompaniment to most any meat main course. It pairs perfectly with lamb, beef, chicken, or pork.
Starting in cold water, parboil potatoes on normal indoor stovetop for 8 minutes until a fork will insert, making sure not to overcook. Potatoes must not be too soft to cut “slits” in next step.
Cut off a thin slice of each potato lengthwise to create a even base for potato to rest on. Slice off ends of each potato. Rest potato between two chopsticks or wooden spoons to act as a stop for the knife and carefully cut vertical slits in each potato about every 1/8-inch.
Tuck slices of Comté cheese into slits in the potatoes, it does not have to be in every slit.
Arrange potatoes in grill-safe iron skillet
Melt butter in microwave, and then slowly stir in cream. Pour mixture over potatoes.
Generously sprinkle with Salt and Pepper
Set up your EGG for indirect cooking, using the ConvEGGtor in the legs-up position and the Stainless-Steel Grid on top. Your target temperature is 350 F.
Place iron skillet on Big Green Egg and grill until potatoes are golden and crispy on edges, about 30 minutes.
Summer Melon Mojito
Garnish with limes, melon, and mint
Pernod Shrimp with Tarragon, Fennel, and Feta
After 3 photoshoots over the last 2 weeks featuring 4th of July outdoor entertainment menus, I found myself longing for a non-traditional recipe that had the biggest, boldest flavors I could find. I just returned from London a few weeks back where I picked up a copy of Yotam Ottolenghi’s cookbook, NOPI (named after his famous restaurant there). Paging through, I came across King Prawn with Pernod, Tarragon, and Feta. This recipe called out to me. My first fascination was that it had Pernod, tarragon, and fennel, which would make one think that that the final product could be too liquorish-forward. But I had to trust the genius – and he was right.
I never follow recipes exactly, but I did follow this one pretty closely. I’m not a fan of Sumac, so I left it off. The flavors were otherworldly. My farmer’s market had no King Prawn, so I settled for wild-caught shrimp from the Georgia coast to keep it in the family.
I left the shrimp heads on, as Ottolenghi suggested, and they made the sauce sing. Simply clean and peel the shrimp as normal, leaving the head and tail on. The head is easily removed when eating, and provides an elevated, fancy French took to the plate.
I made Grandma Mildred’s famous white rice to serve as a base, but also toasted some buttered French bread slices for “sopping” the yummy sauce.
Place the shrimp in a bowl with thyme, garlic, zest, and 1/8 cup of EVOO. Toss to coat shrimp, and cover, and leave to marinate for at least an hour- but can be left overnight.
Place feta in bowl, add 2 Tablespoons of EVOO, Red Pepper flakes, and dried oregano. Stir gently and place back in fridge to marinate.
Heat remaining 1/8th cup of EVOO and sear the shrimp for just 2 minutes on high heat until they are no longer translucent, BUT NOT FULLY COOKED. Remove them to a plate and set aside. Now, sear the fennel on med-hi heat until charred nicely (about 7 minutes) flipping halfway through. Remove fennel. Deglaze pan with Pernod, then add stock. Cook until reduced, and then turn heat down, add butter, tarragon, and salt. Stir from bottom gently until sauce becomes glossy. Return shrimp to sauce and remove from heat. Shrimp will finish cooking.
Plate rice first, then sauce, shrimp, bits of feta, and garnish with fennel and a shrimp head. Serve with buttered French bread slices.
A Note on Pernod: The oldest anise liqueur in France, Pernod is made from distillates of star anise, fennel and 14 other botanicals such as coriander and mint. It has a low licorice content, which sets it apart from pastis. The original version included wormwood and was produced as absinthe at the Pernod Fils factory from 1805. The Pernod liquor of today was created in 1938, though a reformulated absinthe based on the original recipe was released in 2005. It can be found at most package stores. If you can’t find Pernod specifically, any licorice flavored liqueur will do nicely.
Raised Southern Classic 4th of July Feast
The 4th of July is a time of giving thanks and celebrating America’s birthday. We are thankful for our family, friends, food and freedom! We are so blessed to be surrounded by so many creative people as we grow Raised Southern, our lifestyle brand and magazine. This feast was created and shot by our talented culinary team and it tells the story of a traditional 4th of July barbecue. . . BBQ ribs, chicken. grilled corn on the cob, coleslaw, potato salad, watermelon, strawberries and of course, festive cupcakes. Our hearts beat true under the red, white and blue. We have more exciting stories and recipes coming your way to celebrate Southern culture, food and living. God bless America!
The recipe for Raised Southern Baby Back Ribs and Smoked Chicken is one of the easier “low and slow” recipes we have done. Just follow these steps and you will have the juiciest and most flavorful ribs you have ever eaten.
Smoked Ribs and Chicken
2 racks of Baby Back Ribs
10 – 15 chicken wings with drumettes
4-6 bone in chicken thighs
6-8 ears of fresh corn on the cob
1 cup apple juice
1 cup apple cider vinegar
Hot sauce of your choice
Preheat your grill to 225°F indirect using 3 - 4 chunks of smoking wood of your choice.
As the grill comes up to temp start prepping your ribs. Pull the membrane off the bone side and trim excess fat and loose ends. Run the ribs with a little bit of olive oil so the BBQ rub will stick to the ribs. Apply the rub front and back until evenly coated.
For the chicken: trim any excess fat from the thighs, rinse with cool water, pat dry and sprinkle with BBQ rub liberally on all sides.
Place the ribs and chicken in the grill and leave alone for the first hour. After that check on the ribs every hour and spray with a mix of apple juice, cider vinegar, and hot sauce.
After 2 hours bump the temp to 250°F. At the 2.5 – 3 hour mark check the ribs to see if the meat has pulled away from the bone and the ribs pass the "bend test" if so move on to next step and if not wait 20 - 30 minutes and check again ribs again. For the chicken, check the internal temperature and remove from heat when it reaches 165°F to rest. Remove ribs from heat and serve with your favorite BBQ sauce.
Grilled Street Corn on Cob
6 ears of fresh corn on the cob
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon pepper
juice from ½ lime
½ cup cotija cheese, plus more for topping
¼ cup chopped cilantro, plus more for topping
1 teaspoon chili powder
Lime wedges, for serving
Bring the temperature of grill to 400°F direct.
Shuck the ears of corn, removing the silk and rinse. Brush the corn on all sides with olive oil, then sprinkle with salt and pepper. Place directly on the grate and cook for about 12 to 16 minutes, rotating halfway through, until kernels are shiny and plump and tops are beginning to char on each side.
In the meantime, mix together the lime juice, cheese, cilantro, and chili powder in a small bowl.
Once the corn is cooked through and charred on top, remove it from the oven. Brush a generous amount of the lime juice and cheese mixture onto each cob, then sprinkle with cilantro and cotija. Serve with lime wedges.
There is nothing like biting into a fresh, sweet piece of watermelon and cantaloupe. We took this simple, healthy summer dish to a whole new level by grilling it all on the Big Green Egg!
Grilling the fruit gives the fruit a smoky, caramelized quality that’s surprisingly delicious.
1 seedless watermelon cut into wedges
1 canteloupe cut into wedges
Balsamic vinegar glaze
Crumbled feta cheese
Micro greens for garnish
Set EGG for direct grilling at 500°F.
Place watermelon and cantaloupe wedges directly on the grate. Grill for about 2 minutes per side until you see light grill marks. Remove from heat and garnish with crumbled feta, microgreens and drizzle with balsamic glaze.