Archive for the ‘Primal Grill Season One’ Tag

Paella on the Big Green Egg   Leave a comment

IMG_0609 - wayne yoshida paella almost done

Paella is a delicious rice dish. There was a reference to paella on a Seinfeld episode. I have eaten lots of paella, but never made it. So, after several Maker Faire events in the Bay Area, I really wanted to try making my own.

Based on a recommendation from a fellow Big Green Egg fan (Thanks Dale!), I bought a paella pan made in Spain and Bomba rice from La Española Meats, Inc. in Harbor City, CA.

My 15-inch pan would be perfect for my Large Big Green Egg – except for the handles. They are too big and prevent the pan from sitting on the grill grate. I think I can bend the handles so it will fit the 19-inch grate on the BGE. I didn’t let this glitch stop me. I inverted the grill basket used for the vegetables, and put the paella pan on top. If you look closely at the pictures, you can see the basket under the paella pan. Seemed to work OK.

Of course, my paella pan is not as big as the giant ones used by Gerard’s Paella at the Maker Faire, but my pan is large enough to make 8 servings.

I used Steven Raichlen’s recipe from Primal Grill, Season One as a starter. (“Paella Primavera (with Vegetables and Beans But No Meat.”) His version is vegetarian, using all roasted veggies and vegetable broth. I had some Portuguese sausage in my freezer, and chicken stock, so I used them in my first attempt.

Here are the grilled veggies – Onions, garlic, red and green bell peppers, tomatoes, zucchini squash. These were direct-grilled in a basket. I used extra virgin olive oil and tossed on some sea salt, oregano, black pepper and basil.

IMG_0605 kh6wz roasted veg for paella

 

Next, I direct-grilled the sausages in the basket. These were Hoffy brand Portuguese sausages. I wasn’t too pleased with this sausage. It was not bad, it was just a little too plain and mild for me. I still have several other brands of Portuguese sausages from Hawaii in my freezer. I need to test those soon.

IMG_0607 wayne yoshida sausages for paella

 

I heated up the paella pan and added some olive oil. This is the chopped onion, garlic, peppers, saffron and chicken broth. . .

IMG_0608 wayne yoshida paella simmering on grill

 

After several minutes, I added the Bomba rice. . . .

IMG_0610 wayne yoshida paella boiling

I almost panicked as the broth dried up – the rice was not fully cooked, and I was afraid of scorching the pan and ruining the dish. But, I quickly added some chicken bouillon to add more liquid. I had to add a total of four additional cups of liquid to get the rice just right. This is a total of 10 cups of broth. Not sure why this is so much more than Raichlen’s version. I do not recall how long I cooked this dish – I just cooked until the rice was tender.

Here is the dish with all the liquid absorbed. Bomba rice is nice and tender, and very tasty. Bu wait – there’s more. . .

IMG_0609 - wayne yoshida paella almost done

 

Next, I added the grilled vegetables and the sausage. . .

IMG_0611 wayne yoshida paella on the Big Green Egg

 

This would be a great one-pan party dish for a good sized and hungry group.

 

Turkey Breast Pastrami on the Big Green Egg   Leave a comment

I love a good pastrami sandwich. The salty, peppery, thinly-sliced meat on a toasted bun with a little mustard kind of pastrami sandwich, like they serve at a place in West Los Angeles (Culver City) called Johnnie’s Pastrami. Amazingly, my dad used to go there when he was a single dude in the 1950s. . . . and he brought us kids there. I still remember the bowl of pickles and the giant box of French fries – and of course, the pastrami sandwich. On the Johnnie’s Pastrami “About” page, it says, “Johnnie’s Pastrami was established in 1952 and has become a Southern California landmark. The juke boxes on the counters and booths are all original. So are some of the waitresses.”

So when I saw the Turkey Pastrami on the  first season of Primal Grill (on DVD), I had to give it a try. It was several summers ago, and I looked at several supermarkets for a turkey breast, but couldn’t find any. So I made it with chicken breasts instead. And it tasted great!

Earlier today, I made turkey breast pastrami – and it is equally good, although a little on the too salty side for me. I think this is because I marinated the turkey breasts too long (almost 2 days) instead of 24 hours. I will try it again to see if I can get a better result.

Here’s how we did today. . . . .. .

Dry rub marinade for turkey pastrami

Dry rub marinade for turkey pastrami

On the Big Green Egg - 250 degrees F, with some hickory chips.

On the Big Green Egg – 250 degrees F, with some hickory chips.

Slicing the turkey pastrami - so juicy it squirts!

Slicing the turkey pastrami – so juicy it squirts!

A plate of turkey pastrami slices

A plate of turkey pastrami slices