Rich's for the Home

Big Green Egg Recipe Contest Winner: Rhonda Porter’s Jambalaya Stuffed Peppers

Picking the winner for our Big Green Egg recipe contest was tough, because all the recipes sounded so delicious. We particularly loved Rhonda Porter’s submission because her recipe for Jambalaya Stuffed Peppers uses the Big Green Egg multiple ways: smoking, grilling, and baking.

Rhonda, a mortgage originator from West Seattle, wins a copy of the new Big Green Egg Cookbook. Turns out Rhonda’s blog has an entire category devoted to Big Green Egg recipes!

Here is Rhonda’s stream-of-consciousness recipe (written as she was making the dish for the first time). We’ve included a bonus: links to other Big Green Egg recipes submitted to the contest.

Be sure to follow Rich’s for the Home on Facebook, where we’ll regularly offer contests and promotions just for our Facebook fans. And, of course, you can purchase your own Big Green Egg Cookbook at any of Rich's five Puget Sound Locations: Lynnwood, Bellevue, Southcenter, Tacoma, and Silverdale.

Rhonda Porter's Jambalaya Stuffed Peppers on the Big Green Egg

Ingredients

2 red bell peppers
2 yellow bell peppers
1 cut white rice
3 andouille “hot link” sausages
4 chicken thighs
tasso ham((a spicy, peppery version of smoked pork)
evoo (extra-virgin olive oil)
Emerill's Essence seasoning
1 onion, diced
1 green bell pepper
1-2 stalks celery, sliced
Garlic to taste, minced
2 cans Muir Glen Diced Tomatoes
1 small can tomato paste
1 bay leaf
Oregano, to taste
Thyme, to taste
Cayenne pepper, to taste
Salt, to taste
Black pepper, to taste

Cooking Instructions

I've always wanted to try this... stuff a bell pepper full of leftover Jambalaya... why not smoke it on the Big Green Egg and go all the way!

This is an experiment...I'm writing the post as I'm making dinner. Not everyone in my house is a fan of stuffed peppers so I'm making jambalaya for them and stuffing peppers with the extra.

Metropolitan Market has had red and yellow bell peppers on sale so I have 2 of each that I'm getting ready to blanch for 5 minutes.

I'm steaming one cup of white rice which I'm going to blend in some of my meat/veggie base just so that we can all eat together (the remainder of the jambalaya will have the rice cook in it while my stuffed peppers are smoking away on the Big Green Egg)... at least this is the plan!

I'm going to sauté 3 andouille sausages with some diced tasso ham with evoo in a deep pan while I cook 4 chicken thighs outside on the Big Green Egg. Nothing fancy, they've just had some Emerill's Essence seasoning sprinkled on them. The Big Green Egg will ideally be at 350 degrees.

The sausage and ham are cooked just long enough to lightly brown and release some juices to sauté the vegetables in.

Remove the meats and add one diced onion, one diced bell pepper (green would have been pretty, I had red) and one (or two) stalks celery, sliced.

After the vegetables are soft, add minced garlic and two cans of Muir Glen Diced Tomatoes. Add one bay leaf, some oregano, thyme, cayenne pepper, salt and pepper to taste. Add cooked rice (to your liking).

I decided to add about a tablespoon of tomato paste to about 1-1.5 cups of the jambalaya mixture (the remaining I'm adding uncooked rice to for my non-pepper peeps and finishing like regular jambalaya).

Ideally I would assemble the peppers and place them in a disposable aluminum pan but I seem to be out! Instead, I doubled up 2 sheets of foil and lined my rib rack to create a "boat" for the stuffed peppers.

The stuffed peppers baked at 350-400 degrees for about a half hour and came out delicious. I think next time I'll add some soaked wood chips to go for a smokier flavor and use leftover jambalaya just to save time.

Check out these additional BGE recipe contest entries on Rich's Facebook Discussion Group:

1. Mike’s Awesome Smoked Salmon from Mike Stallings
2. Tequila Lime Shrimp and Scallops from Nathan Lissant
3. Orange and Soy Marinated Salmon from Lori Lowe
4. Honey Pear Habanero Hot Wings from Nathan Lissant
5. Teriyaki Pork Loin from  Nathan Lissant

Molten Chocolate Cake Recipe for the Big Green Egg, PLUS Win the EGG Cookbook!

Mother’s Day is Sunday, May 9, and you can bet the mom in your life will enjoy this recipe for Molten Chocolate Cake, straight from the new Big Green Egg Cookbook.

Here are three excellent reasons you should be thinking “Molten Chocolate Cake” this week:

1. It gives you a good excuse to use your Big Green Egg®.
2. You can gift Mom with the cake AND her own copy of the Big Green Egg Cookbook (for sale at our five Rich’s locations)
3. You can enter to win a Big Green Egg Cookbook by submitting your favorite, original EGG recipe to our Facebook contest (we’ll announce the winner on Mother’s Day). Contest details immediately follow the recipe.

Molten Chocolate Cake

By Andy Husbands

Andy Husbands’s exquisite molten chocolate cake with its rich, saucy center is one of the most spectacular desserts you’ll ever taste and certainly not something you would expect to cook in a grill. Fortunately, it is also one of the easiest to prepare. Serve it hot before the liquid center congeals.

Equipment:

• Plate Setter
• 10 (8-ounce) glass or metal baking cups

Set the EGG for indirect cooking with the Plate Setter, legs down.
Preheat the EGG to 450ºF.

Serves 10

Ingredients:

Granulated sugar for dusting (about 1 cup)
1 cup unsalted butter
3⁄4 cup plus 2 tablespoons bittersweet chocolate chips
4 large eggs
4 large egg yolks
1 teaspoon vanilla extract
2 cups confectioners’ sugar
2⁄3 cup all-purpose flour
2 cups heavy cream, whipped

Spray the baking cups with cooking spray and dust the entire inside with the granulated sugar. Set aside. Place the butter and chocolate in a saucepan on the stovetop over low heat, stirring frequently, until the chocolate is melted. Set aside and let cool for 10 minutes.

Place the eggs and egg yolks in the bowl of an electric mixer. Using the whisk attachment, beat on medium speed for 3 to 4 minutes, until light and ribbony.

Add the vanilla and confectioners’ sugar and beat for 1 minute more. Slowly add the melted chocolate and beat for 1 minute, then add the flour and beat for 1 more minute, or until just incorporated.

Fill each baking cup three-quarters full. Refrigerate for a minimum of 30 minutes and up to 24 hours.

Place the cups on the Plate Setter and close the lid of the EGG. Cook for 6 to 8 minutes, until slightly firm to the touch. The cakes should be firm but not cooked all the way through.

Immediately turn out onto individual plates and serve with whipped cream.

—From Big Green Egg Cookbook, Andrews McMeel Publishing. Reprinted with permission.

Enter our Big Green Egg Recipe Contest on Facebook

Here's how to enter:

1. "Like" Rich's Facebook page: http://www.facebook.com/Richsforthehome
2. Type your favorite, original EGG recipe on our Facebook discussion board: http://www.facebook.com/topic.php?uid=66670019700&topic=17401

The winner will receive the hot-off-the-press Big Green Egg Cookbook! We'll announce the winner on our Facebook page on Mother's Day, Sunday May 9.

Plus, we'll print the winning recipe right here on our blog, http://www.richshomeblog.com.

Tell all your EGGhead friends to enter now -- this contest lasts only one week!

Related articles on our blog:

• The new Big Green Egg Cookbook
• Big Green EGGcessories
• All About the Big Green Egg

Rich’s to Sponsor Best Burger Contest for Kids at Northwest BBQ Championship

Chris Gregoire, governor of Washington, has proclaimed May 22-23, 2010 as 1st Annual Northwest Barbeque Championship Days.

We’re celebrating by sponsoring the Kids Q Best Burger Competition at the Northwest BBQ Championship.  If you have an aspiring young pitmaster or chef at home, be sure to enter your child in the competition – first prize is a Mini Green Egg!

Here are details about the Kids Q BBQ Contest:

1. The “Best Burger” contest is for 8-15 year olds.
2. All levels of cooking experience are encouraged to compete.
3. Each team is required to have at least one adult present at all times. Adults will tend the heat source, handle knives and check meat for doneness only.
4. Adults may not help cook, season, or garnish the burger.
5. Meat will be supplied by the sponsor.
6. Each team is responsible for heat source, utensils, recipe ingredients, buns, garnish, and seasonings for the entry.
7. This will be an open heat source contest. Each contestant must present at least 6 portions for judging.
8. This will be an open garnish/platter category. Presentation platters, if used, will be limited to 18”X24”.
9. There is a $25 entry fee; proceeds benefit the Muscular Dystrophy Association.

To register, click the link for the registration form.

 For more information, call Rich’s Bellevue showroom, 425-373-3299

In addition to the Kids Q competition, 25 adult championship BBQ teams will compete in four categories to become the Grand and Reserve Champions of the Northwest BBQ Championship:

1. Chicken
2. Pork Ribs
3. Pulled Pork
4. Beef Brisket

The Grand Champion qualifies for the American Royal Invitational BBQ contest in Kansas City and Jack Daniel's World Championship Invitational Drawing.

In addition to the competitions, there’ll be food sales, raffles, and a silent auction.

The Northwest BBQ Championship is a fantastic event for your entire family. It will be May 22-23 at Eastside Harley-Davidson, located in Bellevue at 14408 NE 20th St, just a stone’s throw from Rich’s Bellevue Showroom.

Win a Trip to Hawaii or Harrison Hot Springs!

Rich's for the Home is building an email list for the purpose of sending out e-news on the latest in wood/pellet/gas stoves, hot-tubs, outdoor furniture, grills and more. Please know that we will never rent, sell or trade your personal information to anyone else.

To encourage sign-ups, we are giving away a FREE TRIP to Hawaii that includes airfare on Alaska Airlines and a five night, six day trip at the gorgeous Ka'anapali Beach Hotel in Maui. We are also giving away a  weekend trip to Canada's world famous Harrison Hot Springs.

Everyone I know would LOVE a second (or first) Honeymoon in one of these fine destinations. Or why not go to celebrate a birthday, summer vacation or just because you need some R&R? It can even be a gift for someone else.

Sounds awesome, right?

All we need is your email address! Please send us your email and you will be automatically entered to win.

 

Win a Tailgate Trip to Orlando, FL!

I know that we all love a contest and here is one that you can win some fun tailgating prizes, including:

1. One Grand Prize winner with an all-expense-paid Bowl Game Tailgate trip for 8 to Orlando, Fla. between Dec. 31, 2008 and Jan. 2, 2009 (including travel accommodations, airfare, hosted tailgate and admission to the game).

2. One First Prize winner will receive a VIP trip for two to the Homestead-Miami Speedway Busch Series-NASCAR Race in Miami, Fla. Nov. 14-15, 2008 (including travel accommodations, airfare and pit passes). 

3. Charcoal grill, an assortment of Kingsford grilling accessories and one season’s worth of Kingsford Charcoal. 

4. ESPN Grill Station

5. ESPN MVP Chair

6. $50 ESPN Gift Card

7. "ESPN GameDay Gourmet" cookbook

 

This contest, sponsored by Kingsford runs between now and 11/2/08. A total of 30 WEEKLY PRIZES (3 each week) will be randomly selected. Open to legal United States residents age 18 and over who are current members or become members of ^{ESPN or one of its affiliated sites. Membership is free.}

Here’s how to enter:

"Fans can enter the Kingsford "On the Grill" promotion by completing and submitting a sweepstakes entry when they visit ESPN.com (keyword Kingsford) between Aug. 25 and Nov. 2, 2008. Entrants will have the opportunity to earn one bonus sweepstakes entry when they submit a college football-themed or tailgate-themed question. There is a limit of two entries per person per day."