Wash, remove stems and halve jalapenos lengthwise. Only cut the stem off, don't cutthe end of jalapeno off to remove the stem. If the jalapenos are pretty fresh. you canpull the stems off fairly easy. Remove seeds and veins (leave veins in if you wouldlike a hotter ABT).Fill jalapeno halves with cream cheese, then top with a cocktail wiener. Put the twohalves together and wrap the whole thing with a piece of bacon. Secure each end ofthe bacon with a toothpick.Sprinkle a liberal amount of DP Red Eye Express rub all over the surface of thebacon.Stabilize egg at 350° with a raised grid.Place a drip pan on regular grid to catch the drippings.Put 2-3 chunks of wood on the coals and place ABT’s on the raised grid.Cook about 45 minutes, then turn them over to crisp up bottom side of bacon, andcook for an additional 15 minutes.Allow to cool several minutes before serving.Preparation :Chop shrimp fine (or process in food processor) until only a few chunks remain.Set aside.Thoroughly combine butter, cream cheese, sake, Moon Shadows rub, and chipotlepowder.Add minced onion and shrimp to butter mixture, stir to thoroughly combine.Spread a scant teaspoonful on each crostini, and serve.Note:May be made ahead and refrigerated. If refrigerated, allow to come to roomtemperature (about an hour) before serving.CrostiniSlice a baguette or Cuban loaf into quarter-inch slices. Brush both sides of each slicewith oil, or spray with cooking spray. Place directly on grill; check after 1 minute.Flip and grill until grill marks appear. Remove and spread with shrimp butter..Preparation :Add all ingredients in the shot glass, then.........down the hatch, no chewing!!Cocktail Sauce :Preparation :Coat pineapple rings with turbinado sugar, set aside. Grill sausages at 350° untilinternal temperature is 140 degrees. (Tip: poach sausage first; grill only until heatedthrough and grill marks appear). Remove and wrap in foil until ready to serve.Raise egg temperature to 400° and grill pineapple rings just until grill marks appear(about 5 minutes per side). Remove and cut into cubes.Cut sausages into coins. With a toothpick, spear a pineapple cube and a sausagecoin; serve.Preparation :Preheat egg to 400° dome temperature.Configure a 5 qt. Dutch oven for direct cooking.Add chorizo & sauté 3 mins. Add onion and sauté 5 minutes, stirring occasionally.Adjust egg to achieve eventual 300° dome temperature.Stir in chicken broth, add remaining ingredients and simmer, (partially covered) forapproximately 90 minutes, stirring occasionally (the liquid will reduce and thicken).Preparation :In a bowl, stir together dry ingredients, then cut in shortening with a fork.Make a well in the center and pour in buttermilk.Stir dough with fork till it clings together.(depending on the flour itcould take more buttermilk).On a lightly floured surface, knead dough GENTLY for ten to 12 strokes(kneading too hard or too much will cause heavy biscuits).Gently roll out to 1/2 inch thickness. Cut with 2 1/2 inch biscuit cutter,dipping cutter into flour between cuts.Transfer biscuits onto baking sheet. Bake in 450 degree egg indirect, 10-12minutes until golden brown.PreparationPreheat egg to 350° with an indirect setup. Grease 2 (9x5 inch)loaf pans.In a large bowl, combine the Amish bread starter with all the remainingingredients. Mix well. Pour into prepared loaf pans.Bake for 50 to 60 minutes.The starter is best to get from a friend, because it takes on a taste allit's own when passed from friend to friend. They say it's the air andnatural yeasts found in everyone's home. I know the longer the starter isalive the better it tastes. My Aunt had one of these on her counter foryears.The Starter :NOTE: Do NOT use metal or reactive utensils or containers during the 10days..Day one: (Stir mixture this day if you get it from a friend and skip today 2).In a plastic or Glass Bowl:Add one package of Instant Dry Yeast to 1/4 cup of warm water. Turn on yourtap and let it get hot. Let the mixture sit for 10 minutes.In another plastic or glass bowl:Combine one cup of sugar, with one cup of flour. Mix well.Add 1 cup of milk, stir till mixture is smooth. Add the yeast mixture and stir well.Cover and sit in a warm dry place. (if it bubbles over pour into a biggerglass or plastic container).Day 2, 3, 4Stir the mixture once a day till smooth.Day 5Add in one cup flour, one cup sugar, one cup of milkDay 6, 7, 8, 9Stir once a day till smooth.Day 10.Add in one cup flour, one cup sugar, one cup of milkOn this day put one cup aside for your bread above. Give 2 cups tofriends. One cup to start the process over.You can freeze the starter. It will take 3 hours to thaw and be readyto start the process over.I hope you have lots of friends.. :)This starter can be used in any recipe that calls for a SWEET Starter. Try itin your favorite pancake recipe; just reduce the baking powder. This is whymy Aunt had one on her counter.Preparation :Preheat the Egg indirect to 425 F. degrees. Lightly grease and flour 5 qt.dutch oven.In a large bowl thoroughly combine all the dry ingredients. Cut in thebutter until the flour is crumbly.Add the buttermilk to form a sticky dough.Place on floured surface and lightly knead (too much allows the gas toescape).Shape into a round flat shape in 5 qt. dutch oven and cut a deep cross in thetop of the dough.Cover the dutch oven and bake for 30 minutes. Remove cover and bakefor an additional 15 minutes.The bottom of the bread will have a hollow sound when tapped to show it isdone.Cover the bread in a tea towel and lightly sprinkle water on the cloth tokeep the bread moist.NOTE:This bread does not last long. It is traditionally made daily. Ifyou want a traditional White Irish Soda Bread eliminate the wheat flour anduse 4 cups of white flour.Preparation :Set up egg for an indirect cook.Stablilize at 350° dome temperature and make sure there is no smoke (this maytake a while).Mix everything, except the coconut, together and pour 1/2 of the mixture into agreased bundt pan.Carefully lay a ring of coconut around the center of the mixture (avoid getting nearthe edges).Pour in the remaining 1/2 of the cake batter.Bake at 350° for 50-55 minutes.Drizzle cooled cake with Coco Lopez or Cream of Coconut.Preparation :Preheat egg to 350° and set up for indirect cook.Spray a 9 inch square baking pan with nonstick spray.Combine the flour, sugar, 1/3 cup of cocoa powder, baking powder, espressopowder, baking soda and salt in a large bowl. Make a well in the center and pour inthe milk, melted butter, and vanilla. Stir until just blended and spoon the batterevenly into the baking pan.Combine the brown sugar and the additional 1/4 cup cocoa powder in a small bowl.Sprinkle mixture evenly over the batter. Gently pour the boiling water in a zigzagfashion over the top; do not stir.Bake until the top of the pudding is set, about 35 minutes. Cool on a rack at least 30minutes. Cut into 9 squares and serve warm or at room temperature.Serve with ice cream.Preparation :Stabilize BGE at 350° with plate setter (legs down), pizza stone on plate setter, andceramic feet, or other spacers, on pizza stone.Mix all ingredients well, then pour into a 8”x8”x2” pan.Place pan on spacers and bake 30-35 minutes or until a toothpick inserted in centercomes out clean.ProceedureStabilize egg at 350° with plate setter (legs down).Drain fruit well. Crumble macaroons into small pieces.Slice bananas and sprinkle with lemon juice.Mix all fruit together.Layer fruit and macaroons in a deep casserole dish. Sprinkle with brown sugar anddot with butter. Pour Amaretto liqueur over top.Place casserole dish on platesetter and bake for 30 minutes.ProcedureSpread butter on each slice of bread.Cube each slice of buttered bread and spread in 9x13 baking dish.Sprinkle with sausage and top with cheese.Combine eggs, milk, mustard, and pepper and beat well.Pour over bread and chill overnight.Stabilize egg at 350° with grid on plate setter (legs up).Place baking dish on grid and bake for 45-50 minutes.* The breakfast casserole recipe was from a post by TRex on 12/25/06.Preparation :Preheat egg to 400° dome temperature.Scrape rind off top of each wheel of brie to expose cheese and set aside.Heat olive oil in sauté pan (or cast iron skillet) and add garlic, cooking until softenedbut not browned.Add green onions, peppers, thyme, vinegar and sauté for 5 minutes, stirringoccasionally. Remove from heat and salt & pepper to taste.Place the maple plank on direct grill and listen for it to “pop” (about 8-10 minutes).Divide the pepper mixture evenly on top of brie wheels and place on plank.Close lid and bake for 8-10 minutes until cheese begins to melt... (or the plankcatches fire, as in Chubby’s case!!).Serve with slices of crusty bread or crudites.Procedure :Place chicken thighs in a ziplock bag and pour in about 1/2 cup of Grillmeister’sSeasoning (you may need more than 1/2 cup-just enough to soak the thighs, notsubmerge them). Put thighs in refrigerator for about one hour, turning often.Remove thighs from the marinade and sprinkle on the Red Rooster Rub (bothsides).Preheat egg to 400° dome temperature. Cook thighs direct on a raised gridfor about 20-25 minutes, flipping every few minutes, until they reach aninternal temperature of 175°.Remove thighs to a plate and cover with foil for 10-15 minutes (this will retain themoisture and produce the juiciest thighs you ever ate!).Take the bottle of soy sauce and pour a bit of it out to make room for the spices.(Just a few tablespoons). Using a funnel, pour all the dry spices into the bottle.Replace some of the soy sauce that you poured off. Put the cap back on and shakewell. The seasoning works best if this is done the day before the cook.Always remember to shake well before using.Any leftover sauce can be refrigerated.Note : This seasoning can be used anytime you would use Dale’s Seasoning. It’sbetter, though, and doesn’t contain the MSG!Preparation:Preheat your Egg to 350° with inverted plate setter (legs up).Place dutch oven in the egg on the plate setter and add 2 Tbs. olive oil.Add the ground chuck and sausage (break up into smaller pieces with a woodenspoon). Add 2 or 3 fist-sized chunks of wood to coals.Close lid and cook for about 1 hour, stirring every 10-15 minutes.Remove dutch oven from egg, remove meat and drain on paper towels.Wipe dutch oven dry with paper towels.Return dutch oven to egg, add more olive oil and saute´ onions, green pepper,jalapenos, and serrano(s) until limp. Add garlic and continue cooking for 2-3minutes. Add remaining ingredients and cook, uncovered, for about 2 hours (addwater as needed to prevent drying).Note : After the mixture starts to simmer, you can reduce the dome temperature to-325 degrees. Remove bay leaves, dried chiles, correct seasoning and serve.Preparation :Preheat Egg to 400 degrees.Preheat Dutch Oven or a square baking dish in Egg.Blend dry ingredients in large bowl. Blend milk, oil, and eggs, and add todry ingredients. Blend till all is combined.Use a small amount of Crisco or bacon grease (say about 1/4 tsp or so) intodutch oven or baking pan, brushing it to cover all surfaces well. Place backin oven for a few minutes - you want these hot.Remove pan from egg and pour mixture into the hot dutch oven or pan.Bake (covered) until golden brown on the top, about 20-30 minutes.Fork should go in and out clean.IngredientsCorned Beef Brisket Sliced 1/2” slices (remember to cut against the grain)or more heads of Cabbage - cored and sliced into 1” wedges (1 wedge forevery 3 slices of Corned Beef)White New Potatoes or Red Skin Potatoes cubed (1 or 2 potatoes per 3slices of Corned Beef)Carrots peeled and sliced into 1/2-3/4 inch chunks (5 or 6 chunks per 3Slices of Corned Beef)Onions peeled and cubed. (1 or 2 cubes per 3 slices of Corned beef)Cut off a good sized piece of heavy Duty aluminum foil. (large enough tohold your ingredients x 2 + 4")Preparation :On one half of foil, place 3 slices corned beef spread out some, potatoes, cabbage,carrots, and onions, one or 2 slabs of butter, salt and pepper.Now the fun part. Fold the other half of the foil over the top of the food.Line up the edges.Make a 1/4 - 1/2 inch fold toward the food along the top edge. Repeat foreach side.Repeat the folding step till you are about a half inch from the food on allsides.Repeat till you have all the food wrapped.Cook the packets direct or indirect at 350. The package will swell as itcooks. After 30-40 minutes flip the packets with tongs. Cook an additional 30minutes.Serve!!PreparationPreheat egg to 350 degrees and set up for indirect cook. Line an 8 inch squarebaking pan with heavy duty aluminum foil, extending it 2 inches beyond the sides(to create a handle, so that the bars can easily be lifted out of the pan). Spray thebottom and sides of the foil with Pam or other nonstick spray.To make the crust, combine the 2/3 cup of flour, the vanilla wafer crumbs, the sugarand butter in a medium bowl, stirring until the mixture is crumbly. Press into thebottom of the pan to form an even crust. Bake until firm, about 10-12 minutes.Meanwhile, whisk together the 1 cup sugar and 2 tbsp. flour. Whisk in eggs, eggwhites, lemon zest, lemon juice and lime juice until well blended. Pour over hot crustand return pan to the egg and bake until golden and set in the center, about 30minutes. Cool completely in the pan on a rack. Lift out the whole thing and place ona cutting board. Remove foil and cut into 16 squares. Sift confectioners' sugar ontop (if using).Preparation :Preheat egg to 375° dome temperature for direct cooking.Fit 1 slice of ham in each of the 12 lightly oiled muffin cups (ends will stick up andfold over the edges).Sauté mushrooms, garlic and shallots in oil & butter until mushrooms have renderedoff most of their liquid (about 10 minutes).Remove from heat and stir in sour cream and tarragon (or parsley). Salt and pepperto taste.Evenly divide mushroom mixture into the ham cups and crack one egg into eachone. Garnish with tarragon or parsley and bake (about 10 minutes) until whites areset and yolks are runny (if desired)Remove ham crisps from muffin cups with 2 spoons or small spatulas.Procedure :The day before smoking, place ham in a pan flat side down. Inject in multiplelocations with maple syrup (use more than 1 cup if it will take it).Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side).Cover loosely with plastic wrap and put in refrigerator until ready to smoke (Youcan remove ham from refrigerator up to one hour before cooking).Stabilize egg at 250° with plate setter (legs up) regular grid with raised gridattached. Put 3 or 4 good size chunks of wood on coals, then place ham on raisedgrid. Cook until internal temperature reaches 140° (this should take about 5 hours).I, sometimes, inject with more maple syrup about one hour before ham is done.Preparation :Set up egg for indirect cooking at 350 degrees.Preheat large dutch oven in stable egg.Slice ham into good sized slices and brown in dutch oven.Put in sweet taters, brown sugar and butter.Cover and cook till potatoes are tender, about 35-40 minutes.Serve with corn bread.Preparation :All the spices were put in the hot water and stirred well. This mix was then addedto the teriyaki and then the sliced beef was added. I put the mix in a food saver jar,sealed it and put it in the fridge for 18 hours.Because I have a Guru, I used it. This is not a necessity, but it helps keep the tempdead on. I’m shooting for 155 degrees, as this smokes and dries the beef withoutcooking it.My Egg was 58 degrees at start up, 12 p.m. I set the guru pit temp for 100 degreesjust to get it rolling, but not overshooting. By 12:45, the pit temp was 110 degrees. Ilet it hang for 30 minutes, then I moved the setting to 120. By 2:25 pit temp wasand I moved my setting to 145, knowing that it would settle in around 155.Every couple of hours, I carefully use a wiggle stick to clear the ashes and settle thecoals in the can. This inevitably results in coals hitting a new piece of wood, andfresh smoke releasing.At 12 hours my jerky was ready. I let it cool completely and then put small portionsin Food Saver bags. The combination of the salt, dried meat and lack of oxygenmakes for a jerky that will stay safe without refrigeration for more than a month.Preparation :Stabilize egg in the 325°-350° range with a raised grid.Remove membrane, swimmerettes and tail fins from bottom of lobster tails.Paint with melted butter/ garlic mixture (garlic to taste)Shake on generous amount of Old Bay seasoningCook 4-6 minutes a side depending on size and temp (better to undercook slightlythan risk overcooking).Preparation :Combine the chile pepper, chile oil, vinegar, lemon juice, and black pepper in abowl.Put the zucchini, onion, and mushrooms in a zip bag. Pour the marinade over thevegetables. Refrigerate for 1-2 hours.Stabilize egg at 400°.Thread the vegetables on skewers and grill, basting frequently with the marinadeand turning them often. The vegetables should take 12-15 minutes.When they are about ready to take off the grill, brush the kabobs with the marinade,sprinkle with the cheese, and grill until the cheese is lightly browned.PreparationStabilize egg at 350°.Split plantains length-wise (leave peel on).Dot with butter, or pour on some Amaretto.Top with brown sugar.Wrap in aluminum foil (recommend no more than one plantain per package).Place packages on grid and bake for 12 to 15 minutes.Open aluminum packages and check to see if plantains are soft.Slice into bite size pieces and enjoy.Preparation :In a small bowl, mix together the first 11 ingredients (coffee throughsugar).Sprinkle this mixture on the tenderloins.Drizzle the tenderloins with oil and rub it in well.Wrap in plastic wrap and let sit for at least 4 hours (overnight is better).Preheat the egg to 400° dome temperature.Cook tenderloins direct on a raised grid for about 20 minutes, flippingevery few minutes, until they reach an internal temperature of 145°.Remove from cooker and let rest 5-10 minutes before slicing.* This is QBabe’s recipe that I’ve modified slightly by adding TurbinadoSugar and cooking at a higher temperature. I cook this on a regular basisat my dealer and it’s always a big hit even without the Redeye BarbecueSauce (see Sauces section on BGE site) that she recommends.Preparation :Stabilize egg at 350° with a raised grid.Spatchcock the chicken and spice with your favorite rub (see the following web sitefor spatchcock technique : http://www.nakedwhiz.com/spatch.htm).Place chicken on raised grid and cook approximately 1 hour.While chicken is cooking mix both (2) softened blocks of cream cheese to the (1)package of dry ranch dressing.Remove chicken from grill and place a pizza stone on the raised grid.Cool, debone and shred or chop chicken. Mix with Frank’s buffalo wing sauce (useas much or little as you like).Spread cream cheese on whole tortilla, top half of tortilla with chicken mixture, addonion, scallions, cheese, jalapeno or any other garnish you prefer.Fold tortilla in half and place on pizza stone to lightly brown and heat quesadilla,turn and repeat heat process.Using pizza cutter, cut into triangles and serve with salsa or sour cream it you like.We also rolled the tortilla and cut into bite sized pieces. It’s all what you like!Preparation :Stabilize egg at 375° with plate setter (legs up) and raised grid.Rub the roast lightly with peanut oil, then apply the Dizzy Dust.Place roast on raised grid and cook approximately one hour to 135° internaltemperature, mopping every 15 minutes with the whisky mop, and once at 30minutes.Slice against grain on angle after 20 minute foiled rest.Preparation :Combine and mix well brown sugar, pudding mix, butter and half & half.Cut one loaf of dough into small pieces; distribute evenly over bottom of thegreased pan. Drizzle half the sugar and pudding mixture over the top; sprinkle withhalf the pecans.Cut second loaf into small pieces; repeat as above using the remainder of the sugarand pudding mixture and the pecans.Cover and refrigerate several hours, or overnight.Stabilize egg at 325° with plate setter (legs down).Place pan on plate setter and bake uncovered for 50 minutes. While still warm,invert pan onto a cookie sheet or serving platter.Preparation :Stabilize egg at 350°. Grill thighs for 1 hour, turning after 30 minutes.When cool, remove skin and bone, cut into cubes.Combine chicken, green onion, celery, raising and cashews. Mix thoroughly.Combine mayonnaise, honey, sour cream and hot sauce. Stir into chicken mixtureand serve.Note: may be served in lettuce cups. If so, reserve a little dressing to spread onlettuce before placing chicken salad.PreparationRussell's recipe call's for a longer smoke at a lower temp than I could pull off atthe Egg Fest. After dusting with more fresh ground black pepper, I smoked mysalmon with Alder wood for 6 hours starting at 200 and finishing at 250 dometemp.The results were very comparable to a longer cooler smoke! This recipe makegreat cold salmon for appetizers and spreads.Preparation :Combine the mustard, brown sugar, and bourbon.Lay the salmon, skin-side down, on a rack over a drip pan with some water in it.Slather the sauce over the salmon, sprinkle liberally with freshly ground blackpepper, and lay fresh dill on top.Heat the Egg to about 350 or so. I use a stone or firebricks to keep the drip pan upoff the grill just so the pan doesn't burn.For the EggFest 2000, I let the salmon roast for about an hour and a half in the 350degree range. But as my note at the top says, you can choose either higher or lowerheat as well, with or without alder chips, with very tasty results. Add more glazeduring the roasting if you want, and don't let the water boil away in the drip pan.Special Instructions:To serve, discard the dill and replace with fresh sprigs for appearance.This is good served surrounded by roasted new potatoes and fresh asparagus.Preparation :Take tomatoes and cut in half against the stem. Remove the seeds and any juicesand discard. Dice tomatoes in 1/4 inch pieces.Sprinkle with a little salt and let set for 30 minutes to remove more juices (prior todoing this, if you desire, lightly roast the whole tomato to remove the skin-gasburner or grill is best, but keep some of the burnt skin for flavor and texture).Finely dice red onion, jalapenos, and cilantro (leaves only).Mix all ingredients (best the next day-will keep refrigerated for about a week)This is the way we like it,but play around for your taste buds, there are choices foreach palate.Preparation :Mix all together, form into meatloaf. Stabilize egg at 350 degrees dometemperature. Cook indirect with drip pan (no need for loaf pan) with a little cherrysmoke for 1 hour or until temperature reaches 190.Serve with Tzatziki sauce on pita with chopped tomatoes.Tzatziki SauceMix all ingredients by hand and chill for several hours or overnight.Preparation :Mix the first 6 ingredients together.Cut each crescent roll into thirds. Place a meat portion in the center of each crescentroll piece. Form crescent roll piece around the meat portion and seal the edges bypressing dough together.Stabilize egg at 350° with plate setter (legs down) and pizza stone on plate setter.Place formed pieces on the pizza stone and bake about 15 minutes, turning once ortwice..Preparation :Set up the egg for direct grilling at 350 degrees dome.Get your egg going first, and then prepare the sausage.In a food processor chop onion and pepper. Squeeze out the sausage from thecasings and add to the processor and blend until it's well mixed, about 30 seconds ofblending.With a butter knife spread the sausage mixture into the muffin halves so the littleholes are filled and the sausage is about 1/4 inch thick over the entire surface.Oil the grid and place sausage side down on grid. Grill for about 20-25 minutes oruntil meat is cooked. Remove burgers to a pizza pan and spread on a thin butteringof tomato paste (or Alfredo sauce), then lay on the cheese. The cheese will stick tothe tomato paste.Place Hodags in the pizza pan back on the grill and cook until cheese is melted(about 8 minutes), then sprinkle onPreparation :Prepare Egg for indirect cook at 350 degs.In a large dutch oven render sausage and bacon. When bacon and sausage arefully cooked drain some of the excess grease. Add onion. Cook till onionis translucent.Add potatoes. Cook till slightly brown.Pour scrambled Eggs on top of mixture and cover with cheddar cheese.Cover Dutch Oven and cook till eggs are firm and cheese melted.Serve with hot buttered biscuits.Preparation :In a food processor, process half the shrimp with the egg. Coarsely chop theremaining shrimp and put it into a bowl. Add the processed shrimp and the parsley,panko crumbs, salt and pepper to taste. Divide the mixture into 4 portions and formthem into patties (a round cookie cutter works well for forming the shrimp burgers.Put the cookie cutter on freezer or waxed paper and fill with the shrimp mixture,then gently pull off the cookie cutter). After the burgers are formed, put them in therefrigerator for about 2 hours to help them firm up.Stabilize egg at 350° with a raised grid. Place the burgers on a perforated pan suchas a pizza pan with holes or a porcelain coated cooking grid. Place pan on the raisedgrid and grill until cooked through, turning once, about 3 to 4 minutes per side.Remove the burgers to an english muffin half that has been spread with the WasabiMayonnaise. Add more Wasabi Mayonnaise on top of the shrimp burger. Cut intoquarters and enjoy!Wasabi Mayonnaise :Mix all the ingredients together. Taste and adjust the seasoning. Cover andrefrigerate until ready to use.Preparation :Stabilize egg at 400° with plate setter (legs down) and (4) 2” ceramic spacers on topof the platesetterBring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover,reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally.Stir in cheese and salt. Remove from heat. Spoon grits into a greased 9 by 13-inchbaking pan. Cover, and chill at least 2 hours, or until firm. Un-mold grits onto alarge cutting board. Cut out 24 circles using a round or fluted cookie cutter. Brush alarge jellyroll pan with melted butter. Place grit rounds on pan. Bake for 15 minutes.Turn grits, and bake 45 minutes more. Set aside. (Up to this point, the recipe can beprepared ahead. If preparing early, cover and refrigerate grit rounds until you areready to top with shrimp mixture.)In a large bowl, combine cream cheese and half-and-half, stirring until combined.Stir in cheese, parsley, and shrimp.Place grits rounds on a pizza screen. or other perforated grid.Top each grits round evenly with shrimp mixture. Top mixture with gratedCheddar.Place pizza screen on ceramic spacers and bake until lightly browned and heatedthrough.Recipe courtesy Paula DeenPreparation :Melt the butter in a 9” x 13” casserole dish.Mix the remaining ingredients in a large bowl until moistened.Pour into the casserole dish.Stabilize egg at 350° with plate setter (legs down) and spacers to keep pan fromdirect contact with plate setter.Place pan on spacers and bake at 350° for 45 to 60 minutes or until it is goldenbrown on top.Bake a little longer for a more cake-like consistency or a little less if you want itmore like a pudding.Preparation :Cut skirt steak with the grain into rough squares (3 to 4 inches on a side). Place inzip-lock bag, add marinade and refrigerate for 2 to 24 hours.Preheat egg to 350°-375°. Place steaks on grill for 12 minutes total, (turning everyminutes), until internal temperature reaches 125 (rare) to 140 (well done). Allowsteaks to rest 5 minutes before slicing cross-grain and serving.Peruvian marinade (Anticuchos)Place all ingredients in blender and blend on high until smooth.Let marinate for 2 hours. Preheat grill. Thread meat onto skewers and grill, bastingoccasionally with remaining mixture. Grill until desired doneness and serve withtortillas.Korean marinade (Bulgogi)Combine all ingredients except green onion and pour over meat. Add onion andmassage into meat.Peruvian marinade (Anticuchos)Based on a recipe from bbq.about.comKorean marinade (Bulgogi)Based on a recipe from The Korean Kitchen, by Copeland MarksPreparation :Cube bread (crust on). Layer one third in greased 9” x 13” glass pan.Dot with cream cheese pieces.Cover with remaining bread cubes.Combine remaining ingredients and pour over bread.Cover with plastic wrap, pressing down lightly so bread soaks up egg mixture.Refrigerate overnight.Stabilize egg at 350° with plate setter (legs down) and spacers on plate setter.Place pan on spacers and bake 40 to 50 minutes – rotate 180 degrees after 20minutes.Allow to cool slightly, cut into serving size pieces and pour on Apple Cider Sauce.Preparation :In a large ziploc bag, toss the wings with the vodka and the black pepper. Marinate-4 hours in the refrigerator. Drain and discard the marinade. Pat the wings dry.Preheat the egg to 350 - 400 degrees and set up for a direct, raised grid cook.In a second Ziploc bag, combine flour, cayenne, paprika, white pepper and salt.Add the wings and shake well to coat. Grill for 20-25 minutes, turning occasionallyand rotating wings as necessary to brown evenly. After 25 minutes or so, baste withChili-inflused Vodka Sauce once or twice while flipping. Continue cooking untilbrowned and crispy. Serve with Blue Cheese Dip.Habanero-Infused Vodka SauceCombine all ingredients in a saucepan and heat over medium heat. Bring to a boiland reduce heat. Continue cooking 15 - 30 minutes on low to let flavors blend.Bleu Cheese DipCombine above ingredients together and let blend for at least an hour.Recipes modified by QBabe. Original recipes from Chili Pepper Magazine.Fluted and graceful, Oyster mushrooms range in color from soft brown to gray. They are best if cooked. Oyster mushrooms have a delicate, mild flavor and velvety texture.Oysters should remain fresh 5-7 days. Keep refrigerated in paper bags. Pepper is the dried berry of Piper nigrum. This vine which can grow up to ten feet tall is indigenous to India and Asia. Pepper is actually berries that are picked about nine months after flowering. (This is true pepper, and should not be confused with paprika, cayenne pepper, chili pepper, red pepper, and bell pepper, which are fruits from the capiscum family.) Black Pepper, the spiciest, is berries that are picked unripe. The berries used for White Pepper are ripened on the vine and soaked so that their outer hulls are easily removed. Green Peppercorns are immature berries which are freezedried or packed in brine for preservation.Pepper is grown in India, Indonesia, Malaysia, and Brazil.Pepper is a universal table condiment used to flavor all types of dishes in cuisines worldwide. It's commonly used in stocks, pickling, and sausages.Since the Roman times, Pepper has been the most important spice. The cities of Alexandria, Genoa, and Venice owed their economic success to Pepper. Three thousand year old Sanskrit literature mentions Pepper. It was one of the earliest items traded Asia and Europe. In 1101, victorious Genovese soldiers were each given two pounds of Pepper as a gift for their successful Palestinian conquest. In the Middle Ages, Europeans often used Pepper to pay rent, dowries, and taxes, and Shakespeare mentions Pepper in his plays. The need for Pepper inspired Spanish exploration and spice trade in the 15th century.Coarsely crack Whole Peppercorns with side of a wide chef's knife and rub on to steaks and chops. Create a unique flavor depth in spice cakes, gingerbreads, and ginger cookies with a pinch of finely ground Black Pepper. Use Black Pepper to spark barbecue sauces, meat marinades, and vegetable stirfries. Sprinkle over chowders, cream soups, and tomato and egg dishes. Mix with sour cream or yogurt for a lively baked potato or vegetable topper. Add Whole Black Peppercorns to soups and stews, and the liquid used to poach seafood, meat, and poultry. Simmer Whole Black Peppercorns in fresh fruit compotes for a delicate, warm spiciness.Horseradish is a hot, pungent condiment made from a plant in the mustard family. The powdered form of Horseradish is made by grinding the root and drying in a gentle heat. Horseradish vinegar is the root combined with shallots, onions, garlic, and red pepper in vinegar.The earliest account of Horseradish comes from 13th century western Europe, where Germans and Danes used it as a condiment, stimulant, and digestive medicine. It was introduced in England in the 16th century, where it is still used to treat hoarseness and coughs. It was brought to the United States in the 19th century, and now grows wild along the East Coast.Mix Spice Islands Horseradish into whipped cream or sour cream for a classic roast beef topping. Add Horseradish to dressings, mayonnaise, and other condiments for zippier salads, sandwiches, and dips. Blend Horseradish into tomatobased cocktail sauce for a seafood or barbecue sauce for grilled meats.A leavening agent combining an acid with bicarbonate of soda to form the gas which enables baked products to rise. The chemical reaction between the acid and the soda produces carbon dioxide to leaven the product. The most common form of baking powder is the double acting variety, which produces gas upon mixing and again at high temperatures. Always store this tightly covered.A leavening agent which is used as an essential ingredient in baking powder. When used alone as a leavener, recipes must include some type of acid to neutralize the resulting sodium carbonate in the finished product. Citrus juice are adequate acids to use. You may also use baking soda to help neutralize the acid in recipes that call for large amounts of fruit.Flour is milled from a variety of wheats containing different amounts of protein. The different levels of protein give each flour unique qualities. All-purpose flour is the most commonly used, especially by the domestic market. This flour is milled from both hard and soft wheats, giving it the strength needed in bread baking, but leaving it tender enough for cakes and pastries. Bread flour has a higher protein content so that it may withstand the constant expansion of the cell walls during proofing and baking. Cake flour is milled from soft wheat, thus containing a very low protein content and preventing the development of gluten. Pastry flour is of relatively low protein content, containing just enough to help stabilize the products during leavening. Whole wheat flours are milled from the whole kernel, thus giving it a higher fiber content and a substantial protein content. Semolina is milled from hard durum wheat, being used mainly for commercial baking and pasta production.Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried.Possibly most the common baking spice, Cinnamon is used in cakes, cookies, and desserts throughout the world. Cinnamon is also used in savory chicken and lamb dishes from the Middle East. In American cooking, Cinnamon is often paired with apples and used in other fruit and cereal dishes. Stick Cinnamon is used in pickling and for flavoring hot beverages.Cinnamon has been popular since ancient times. Egyptians imported it from China in 2000 BC. Romans believed Cinnamon was sacred, and Nero burned a year's supply of the spice at the funeral for his wife. Finding Cinnamon was a primary motive of world exploration in the 15th and 16th centuries.For a fragrant pilaf, cook rice in Cinnamon flavored broth and stir in chopped dried fruit and toasted nuts. The sweetspicy flavor of Cinnamon enhances the taste of vegetables and fruits. Cinnamon is a perfect partner for chocolate; use it in any chocolate dessert or drink. It is used to mellow the tartness of apple pie. Ground Cinnamon should not be added to boiling liquids; the liquid may become stringy and the Cinnamon will lose flavor.A native of Europe and Central Asia, garlic was well-known to ancient Egyptians way back in 2600 BC. Along with onion, garlic was fed to thousands of tired and famished workers engaged in the gruelling task of building the great pyramid of Cheops.Garlic is a hardy bulbous annual, with narrow flat leaves a pungent and acid flavour and acknowledged medicinal value. Like onion, the entire bulb ('cloves') is almost without odour but, once cut or bruised, they produce an intensely strong and characteristic odour. Garlic is used in vegetable, meat and poultry dishes, especially in casserole,stew and marinade. A favourite in Chinese cuisine, garlic is fast becoming popular in Europe and USA.Garlic oil finds use in ready made spice - mixes, pharmaceuticals and disinfectants. Garlic is cultivated in most parts of India. some of the internationally acclaimed varieties of Indian garlic are 'Poona', 'Nasik', 'Madurai', and 'Jamnagar'. Besides garlic powder and dehydrated flakes, India also exports oil and oleoresin with all constituents intact but without its pungent odour.Thyme is the leaf of a low-growing shrub in the mint family called Thymus vulgaris. Its tiny grayish-green leaves rarely are greater than one-fourth inch long. For use as a condiment, Thyme leaves are dried then chopped, or ground.Thyme is grown in southern Europe, inlcuding France, Spain, and Portugal. It is also indigineous to the Mediterranean.Thyme is often included in seasoning blends for poultry and stuffing and also commonly used in fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs, custards, and croquettes. Thyme often is paired with tomatoes.Ancient Greeks considered Thyme a symbol of courage and sacrifice. Tradition tells that Thyme was in the straw bed of the Virgin Mary and the Christ child. In the Middle Ages, ladies would embroider a sprig of Thyme into scarves they gave to their errant knights. At various periods in history, Thyme has been used to treat melancholy, reproductive system ailments, and to improve digestion. In the 18th century, it was recommended as a cure for a hangover.Rub minced garlic and Thyme over lamb, pork, or beef roasts. Season cheese, tomato, and egg dishes with Thyme. Blend fragrant Thyme into poultry stuffing, spaghetti or pizza sauce, and chili along with any combination of marjoram, basil, oregano, sage, rosemary, or garlic.Garlic is the dried root of Allium sativum, a member of the lily family. Garlic grows in a bulb that consists of a number of cloves. Each clove is protected by a layer of skin, but all are held together in one larger unit by additional layers of skin.Garlic is native to central Asia, but its use spread across the world more than 5000 years ago, before recorded history. It was worshipped by the Egyptians and fed to workers building the Gread Pyramid at Giza, about 2600 BC. Greek athletes ate it to build their strength. Garlic came to the Western Hemisphere with some of the first European explorers, and its use spread rapidly. In the United States it was first cultivated in New Orleans by French settlers. Missionaries brought it to California, where it is grown today.Use Minced Garlic or Garlic Chips in pasta sauces, stews, and soups. Mix with oil and vinegar and Italian spices to make salad dressing. Garlic Powder can be used in marinades, or mixed with herbs and rubbed into poultry, pork, or beef before cooking.Cumin (pronounced "comein") is the pale green seed of Cuminum cyminum, a small herb in the parsley family. The seed is uniformly eliptical and deeply furrowed.An ancient spice, Cumin is native to the shores of the Mediterranean Sea and Egypt. Currently it is grown in many places, as it is rather easy to grow and adapts well to many climates. Cumin is one of the ancient spices, a favorite of the Romans and it is mentioned in the Old Testament. During medieval times, it was favored in Europe and Britain, but it seems to have gradually lost favor in those places. The increasing popularity of Mexican influenced foods is boosting the sale of Cumin.For a change of pace, try ground Cumin added to tangy lime or lemon based marinades for chicken, turkey, lamb, and pork. Or, add Cumin to chili, spicy meat stews, barbecue marinades, and sauces. Stir toasted Cumin into corn muffin batter to create an easy southoftheborder accent. Heat Cumin and garlic in olive oil and drizzle over cooked vegetables or potatoes. Ground Cumin is stronger than whole seeds. The Cumin flavor is accentuated by toasting.Bay Leaves come from the sweet bay or laurel tree, known botanically as Laurus nobilis. The elliptical leaves of both trees are green, glossy, and grow up to 3 inches long.Bay Leaves, a staple in American kitchens, are used in soups, stews, meat and vegetable dishes. The leaves also flavor classic French dishes such as bouillabaise and bouillon.Ancient Greeks and Romans crowned victors with wreaths of laurel. The term "baccalaureate," means laurel berry, and refers to the ancient practice of honoring scholars and poets with garlands from the bay laurel tree. Romans felt the leaves protected them against thunder and the plague. Later, Italians and the English thought Bay Leaves brought good luck and warded off evil.The Bay Leaf is useful in hearty, homestyle cooking. When you are making bean, split pea and vegetable soups, meat stews, spaghetti sauce, and chili, a Bay leaf can be added for a more pungent flavor. Alternate whole Bay Leaves with meat, seafood, or vegetables on skewers before cooking. Be sure to remove Bay Leaves before eating a dish that has finished cooking. The whole leaves are used to impart flavor only and are bitter and hard to chew.For well over a century, TABASCO® brand Pepper Sauce has fired up the taste buds of adventurous-types everywhere. Its all natural ingredients and unique three-year aging process in white oak barrels make it a favorite - especially among those who appreciate the fact that doin' things right takes time and patience. Since 1868, shortly after the Civil War, TABASCO® brand Pepper Sauce has been made with just three natural ingredients: fully aged red peppers, Avery Island salt and distilled high-grain natural vinegar. This simple recipe - when brought together and aged with the greatest care and attention - produces the incredibly pungent, fiery pepper sauce that has become beloved the world over. Which is why millions of people use TABASCO® brand Pepper Sauce to liven up just about any dish, sauce, marinade or glaze they can dream up. In fact, it's the perfect companion to all kinds of ethnic foods - from Cajun, Italian and Caribbean to Asian and Tex-Mex. Keep a bottle on the kitchen table - so you can easily dash it on eggs, salads, soups, chicken, burgers, pizza. Or use it when cooking your favorite recipes. Either way, you'll get a burst of flavor that's sure to spice up your life. So exactly how hot is TABASCO® brand Pepper Sauce, you ask? Well, it has a Scoville Unit Rating of 2500 - 5000, which means it's pretty hot - but not quite as hot as our TABASCO® brand Habanero Pepper Sauce.Mediterranean Oregano is the dried leaf of Origanum vulgare L., a perennial herb in the mint family. Mexican Oregano is the dried leaf of one of several plants of the Lippia genus.Oregano is grown in California and New Mexico, as well as the Mediterranean region.Oregano is the spice that gives pizza its characteristic flavor. It is also usually used in chili powder.Mediterranean Oregano was originaly grown extensively in Greece and Italy. Since Greek and Roman times it has been used with meats, fish, vegetables, and as a flavoring for wine. Before World War II, Oregano was almost unknown in the United States. However, its popularity skyrocketed with the popularity of pizza.Oregano tastes great with tomato, egg, or cheese based foods, and is also a great addition to many lamb, pork, and beef main dishes. Try sauteeing aromatic vegetables in olive oil with garlic and Oregano. You can make a savory sauce with melted butter, lemon juice and a bit of Oregano; drizzle it over grilled fish and poultry. An easy way to accent pasta sauces, salad dressings, and ground meat dishes is with a dusting of crushed Oregano leaves. To release its flavor, crush Oregano by hand or with a mortar and pestle before using it in your recipes.Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges.Coriander is probably one of the first spices used by mankind, having been known as early as 5000 BC. Sanskrit writings dating from about 1500 BC also spoke of it. In the Old Testament "manna" is described as "white like Coriander Seed." (Exodus 16:31) The Romans spread it throughout Europe and it was one of the first spices to arrive in America.Coriander is not interchangable with cilantro, although they are from the same plant. Ground Coriander seed is traditional in desserts and sweet pastries as well as in curries, meat, and seafood dishes with South American, Indian, Mediterranean, and African origins. Add it to stews and marinades for a Mediterranean flavor.Honey is "manufactured" in one of the world's most efficient factories, the beehive. Bees may travel as far as 55,000 miles and visit more than two million flowers to gather enough nectar to make just a pound of honey. The color and flavor of honey differ depending on the bees' nectar source (the blossoms). In fact, there are more than 300 unique kinds of honey in the United States, originating from such diverse floral sources as clover, eucalyptus and orange blossom. In general, lighter colored honeys are mild in flavor; while darker honeys are usually more robust in flavor. Honey is primarily composed of fructose, glucose and water. It also contains other sugars as well trace enzymes, minerals, vitamins and amino acids.For best results, use recipes developed for using honey. When substituting honey for granulated sugar in recipes, begin by substituting honey for up to half of the sugar called for in the recipe. With a little experimentation, honey can replace all the sugar in some recipes.Whipped (or Cremed) Honey: While all honey will crystallize in time, whipped honey (also known as cremed honey or sugared honey) is brought to market in a crystallized state. The crystallization is controlled so that, at room temperature, the honey can be spread like butter. In many countries around the world, whipped honey is preferred to the liquid form. Comb Honey: Comb honey is honey that comes as it was produced--in the honey bees' wax comb. The comb, as well as the honey, is edible! Cut Comb: Cut comb honey is honey that has been packaged with chunks of the honey comb. Cayenne Pepper is made from the dried pods of pungent chili peppers. This fiery spice adds flair to dishes from Asia, the Americas, and the Middle East.Cayenne Peppers were grown for thousands of years in the West Indies and Central and South America. Spanish explorers looking for black pepper misnamed them as pepper, and introduced them to the rest of the world. One of Columbus’ passengers, de Cuneo, wrote how the Native Americans ate pepperlike fruit “like we eat apples.”Try adding Cayenne Pepper to salsa, avocado dip, taco, and enchilada sauces for extra zesty flavor. You can heat up a barbecue sauce or meat marinade with a shake of Cayenne Pepper. Spice up your tartar sauce or vegetable dips and dressings with a pinch of Cayenne Pepper. You can make SouthoftheBorder omelets with tomatoes, onions, peppers, and a pinch of Cayenne Pepper added to the eggs.