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Sheet Pan Everything Cabbage

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This recipe for Sheet Pan Everything Cabbage is a fantastic easy to make side dish that will convert even the biggest cabbage haters. Buttery Roasted Cabbage with Everything but the bagel seasoning brings out the natural sweetness in the cabbage. Great for St. Paddy's but I bet you'll be making this recipe more than just once a year.

Giving Cabbage the Respect it Deserves.

When preparing corned beef and cabbage the cabbage always takes a back seat. It’s always mushy overcooked slop while the potatoes and corned beef are just right. This recipe gives cabbage the respect it truly deserves by cooking it separately and treating it with care. This sheet pan everything cabbage recipe is quick and easy to prepare so its great when you're looking for a simple side dish or a St. Paddy's Day Side that will blow everyone away.

Smoked corned beef with cast iron roasted new potatoes and everything cabbage. the complete st. Patricks day meal

How to prep the cabbage.

When cutting the head of cabbage the goal is to end up with 8 equal wedges that each have the stem attached to hold the wedge together. If you have a smaller head of cabbage you may only cut the wedges into 4-6 portions. Start by removing any loose dark colored leaves and give the cabbage a rinse. After washing the cabbage be sure to pay it dry before slicing. I always start with the stem pointed straight up and cut the head in half slicing straight through the center. Next I cut each half into quarters. Finally taking each quarter and slicing those wedges in half for a total of 8 equal pieces.

Seasoning the Cabbage 

After the cabbage is cut and portioned  it’s time to season. I like to take the butter out ahead of time so it is soft and easily spread over the cabbage wedges. I try to brush both sides of the wedges with butter so when they roast in the oven the butter will caramelize the cabbage on both sides. The butter also helps the everything bagel seasoning to attach to the cabbage.

This recipe could also be done on the grill for a charred flavor element. I would grill on both sides until I got a good sear then rotate to indirect heat until the cabbage was tender. Sadly on the day I prepared this recipe it was raining and I didn’t feel like dealing with that. Both methods work great and it’s a fantastic side dish to go with more than just corned beef.

Roasted Sheet pan Cabbage with trader joes everything but the bagel seasoning

How Make Your Own Everything Bagel Seasoning

Ingredients:

Instructions:

Place all ingredients into a dry clean mason jar and shake to combine. Seal tightly and store for up to 6 months in a cool dry place

More St. Paddy's Day Themed Recipes


Roasted wedges of Everything but the bagel seasoned cabbage wedges

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Sheet Pan Everything Cabbage

Prep Time 10 minutes
Cook Time 30 minutes
Servings 8
Calories 117kcal

Ingredients

Instructions

  • Peel off outer green leaves of the cabbage. Cut cabbage in half making sure to evenly cut the stem. Then cut each half into 4 half moon shaped pieces trying to have a piece of stem attached to each piece for a total of 8 portions.
  • Preheat the oven for 425 degrees F. Melt butter in the microwave then brush both sides of the cabbage then season with everything but the bagel seasoning.
  • Brush avocado oil on sheet pan then place cabbage onto the sheet pan. Bake for 25-30 minutes. Test cabbage by poking the stem with a paring knife. If the cabbage feels tender then its done, If it still feels raw continue cooking until tender.
  • Place cabbage wedges onto a serving tray and pour over leftover butter from sheet pan.

Notes

Serving size 1/8th Head of cabbage

Nutrition

Calories: 117kcal | Carbohydrates: 7g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 72mg | Potassium: 217mg | Fiber: 3g | Sugar: 4g | Vitamin A: 288IU | Vitamin C: 42mg | Calcium: 49mg | Iron: 1mg

Nutrition Facts
Sheet Pan Everything Cabbage
Amount Per Serving
Calories 117 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 72mg3%
Potassium 217mg6%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 4g4%
Protein 2g4%
Vitamin A 288IU6%
Vitamin C 42mg51%
Calcium 49mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

The post Sheet Pan Everything Cabbage appeared first on Grilling 24×7.

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Japanese Grill night

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This cook was years in the making. Inspired by cooks from @CPARKTX2 and @The Cen-Tex Smoker many many moons ago, I've had yakitori and onigiri on my mind,  for far too long. So, I dusted off The Japanese Grill book, checked out some other recipes, and got to work.

Onigiri, with miso butter.

Chix thighs with scallions, glazed with the yakitori sauce from The Japanese Grill book. Drumsticks glazed with an orange, soy sauce, yuzu kosho sauce. 

Shisito peppers, cherry ‘maters.

Had a decent spread…  from bottom left – yakitori chix, ‘maters, orange-soy-yuzu legs, shisito pepepers, ‘shrooms with bacon.

All chased with a fair bit of sake :) What a great meal! Relatively simple cook (the prep takes a little time), and the payoff is yuge. Would have eaten a bit earlier if I had fired up another cooker or two, but… lazy.

Caliqueen agreed that we need to do this more often. But, that may have been the sake talking.

By: caliking
Title: Japanese Grill night
Sourced From: eggheadforum.com/discussion/1228377/japanese-grill-night
Published Date: 07/25/21

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How to Cook Over a Campfire

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“To poke a wood fire is more solid enjoyment than almost anything else in the world.”

Charles Dudley Warner

19th Century American Writer

 

Feeding yourself and other people during an outdoor adventure can be one of the most gratifying experiences of your culinary life. Whether you’re a car or RV camper, backpacker, biker, boater, or weekend hiker, you can eat exceedingly well. Food always tastes better when cooked over a campfire and seasoned with the Great Outdoors!

However, cooking and/or grilling under primitive conditions can be stressful if you don’t have a plan.

For starters, learn how to light a fire with a minimum of tools. If you own a charcoal- or wood-burning grill, you can practice at home, igniting tinder and adding subsequently larger pieces of fuel. (Click here for more specific directions.) If you are one of those gifted people who can make fire using flint or a bow drill, I salute you. The rest of us must rely on less romantic methods, i.e., matches. (I prefer the long-handled wooden kind.)

An ideal cooking fire has burned down to glowing, white hot embers. Allow plenty of time for this to happen—at least an hour, or maybe two. Burn additional wood on one side of your fire so you can harvest fresh coals for cooking. Neutralize potentially “hangry” appetites by offering no-cook appetizers like an easy charcuterie platter or pre-packaged snacks in advance of the meal.

Equipment: What You’ll Need

Space, weight, and your method of transportation into the backwoods will determine what your batterie de cuisine will look like. At a minimum, you’ll need:

  • A source of flame, whether it be matches or a butane lighter (bring more than one, and make sure they have a full load of butane)
  • Grill gloves
  • At least one skillet or saucepan large enough to cook for your group. If weight isn’t a concern, a lidded Dutch oven can be an asset, especially if it’s accompanied by a tri-pod.
  • A grill grate, preferably one that is supported by legs, or one that can rest on top of stones or green logs. Alternatively, angle similarly-sized green logs around the coals; they act as an impromptu grate.
  • Long-handled tongs
  • A long-handled spoon or spatula
  • Heavy-duty foil
  • Skewers or green sticks carved to a point for grilling meat or kebabs
  • Headlamp for late evening/early morning cooking
  • Flexible plastic cutting boards to use as clean work surfaces or for slicing
  • Sharp knife, preferably one reserved for food preparation

How to Manage Your Fire

Most campfire cooking utilizes direct grilling, i.e., food is exposed directly to the heat. Think burgers, hot dogs, whole fish, or kebabs. You can, however, approximate indirect grilling by angling food toward the fire on sticks or stakes, a method long used by the indigenous people of the American Northwest to cook salmon or other fish, or by moving your food to a cooler part of the fire and covering it with foil or a deep pot lid. You can create a multi-tier fire in the wild just as you can at home by raking the coals to different depths. (Always cook over mature embers and avoid active flames.)

If using a grill grate, allow it to heat up before adding food, especially stick-prone food like fish. (We like to pack a leak-proof bottle of olive oil or other cooking oil.) Flames can be tamed by raking out the coals or topping them with a layer of ash or dirt. Conversely, fanning the coals will increase their heat.

What to Cook

For me, the penultimate backwoods meal is fresh line-caught trout dredged in cornmeal and cooked in a cast-iron skillet by the Gallatin River. But the trout don’t always cooperate. So it’s a good idea to have ingredients on hand for “Plan B.”

Here are several options, from appetizers to dessert. (Note: Do as much prep work as you can at home before heading into the wilderness.)

  • Toast slices of country-style bread, rub each with a raw clove of garlic, and drizzle with extra virgin olive oil. Sprinkle with dried Italian seasoning or grated aged cheese, such as Manchego or Parmigiano-Reggiano.
  • Plank-Smoked Camembert: This recipe, always a favorite, is easily adapted to a campfire. You could even cook it on a hot stone near the fire.

  • Grilled Sangria: You’ve heard of “glamping,” privileged camping? This libation will set the stage.

  • Grilled Eggs with Prosciutto and Parmesan: So satisfying, you’ll want to repair to your tent or RV for a snooze before pursuing the day’s adventures.

Grilled Eggs with Prosciutto and Parmesan

  • Top prepared pizza crusts or Boboli breads with your favorite toppings and warm over a campfire until the cheese melts.
  • Grilled Prosciutto-Wrapped Trout: Remember Steven’s first show, BBQ University? It was shot on the banks of a stream, where our cameramen fished for golden trout when they weren’t working. Steven spontaneously added trout wrapped with prosciutto to the day’s menu. Genius!
  • Spruce-Grilled Steaks: An unexpected seasoning flavors these wood-grilled steaks.

Spruce-Grilled Steak

  • Dessert Quesadillas: We love s’mores, of course, but like to mix it up sometimes. Prepare these delectable quesadillas directly on the grill grate or in a cast iron skillet.

Dessert Quesadillas

The post How to Cook Over a Campfire appeared first on Barbecuebible.com.

By: Daniel
Title: How to Cook Over a Campfire
Sourced From: barbecuebible.com/2021/07/13/how-to-cook-over-a-campfire/
Published Date: 07/13/21

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For the Best July Yet, 8 Great Recipes for the Grill

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There’s no better month than July in North America to grill or smoke. With Independence Day entertaining now in the rear-view mirror, you can now focus on what you want to grill, whether it be a Beer Can Breakfast Burger for your fishing or camping buddies, fiery Nashville Hot Wings for a tailgate party, or Grilled Key Lime Mojitos and Jamaican Jerk Chicken for an authentic Caribbean blow-out. Make this a month to remember.

Beer-Can Breakfast Burgers
Savory pork, bacon, eggs, and cheese on an English muffin—this high-energy breakfast will fuel summer adventures for hours. They’ll be a hit in your back yard or at your campsite.

Get The Recipe »

Double-Grilled Summer Vegetable Frittata
Perfect for a weekend brunch or a weeknight dinner, this frittata features an array of grilled fresh vegetables that can change depending on what’s in season. Add meat, if desired—ham, cooked bacon, or chorizo or other sausage.

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Nashville Hot Wings
Incendiary Nashville Hot Chicken “takes wing” in this live fire interpretation. The wings get a double blast of heat from hot red pepper flakes and a cayenne-inflected baste. Said to be invented by a woman eager to take revenge on her tomcatting partner, her plan to turn his favorite fried chicken into a fiery weapon failed when he unexpectedly loved the very spicy chicken.

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Grilled Key Lime Mojitos
One theory about the origins of mojitos is that indigenous South American peoples made a medicinal concoction from limes, mint, and fermented sugar cane. Although a Havana bar disputes that. In any case, Steven’s version of a mojito, made with charred sugared limes, mint, rum, and club soda, will cure whatever ails you. Ernest Hemingway would approve.

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Cherry-Smoked Strip Steak with Cutting Board Sauce
If mastering the reverse-sear method of cooking thicker slabs of meat is on your bucket list this month, start with this recipe. (If you’re unacquainted with the technique, it involves a low and slow smoke with wood chips or chunks followed by a quick sear.) New York chef Adam Perry Lang gets the credit for developing this easy complementary board sauce using chiles, herbs, and meat juices.

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Jamaican Jerk Chicken
Were you aware that spicy foods actually help a body handle heat by causing it to perspire? Just look at the repertoire of hot foods in the world; they’re mostly from the steamier latitudes. Take Jamaican Jerk Chicken, for example. Steven’s version is super-authentic. Cooked over pimento wood (or alternatives), it’s a reason to party. Find pimento wood here.

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Grilled Swordfish Steaks with Golden Raisin Chimichurri
Line-caught swordfish is a summer staple in the Raichlen household. Though often served with grill-blistered cherry tomatoes and a green salad, Steven likes to mix things up by serving this meaty fish with a jewel-like chimichurri and golden raisins. Dinner party worthy? Hell, yes.

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Smoky Bourbon Peach Cobbler
This recipe, which came from our friend Russ Faulk, chief designer at Kalamazoo Gourmet, combines two Southern barbecue staples—fresh Georgia peaches and pecan wood. Ooops. Did we mention bourbon? Cooked in a cast iron skillet, it is a sublime example of cobbler and will wow summer guests. We’ve even been guilty of adding slivers of bacon to the filling. For more of Russ’s recipes, check out his book Food + Fire.

Get The Recipe »

The post For the Best July Yet, 8 Great Recipes for the Grill appeared first on Barbecuebible.com.

Homepage Feature,Recipes,July Recipes,summer

By: Daniel
Title: For the Best July Yet, 8 Great Recipes for the Grill
Sourced From: barbecuebible.com/2021/07/06/8-recipes-for-the-grill-in-july/
Published Date: 07/06/21

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