Recipes by Tony Hall (Page 12)

United States Chef

	Flank Steak Stir Fry (Emile Henry Flametop WOK) by Tony Hall Missouri Legacy Beef Flank Steak (Columbia, MO) was once again the centerpiece for this Wok dinner on the Big Green Egg. Prepared using the ceramic Emile Henry Flame Top Wok; serves 3-4. Paul Prudhommes Meat Magic seasoningPreparation1. Sprinkle the beef with Paul Prudhommes Meat Magic and let marinate 3-4 hours prior to…	1 vote 210 views
	Chicken and Egg Noodles on the Wok by Tony Hall Chicken and Egg Noodles on the WokNow THIS is NOT a Memorial Day Classic...we had no company and no buns, brats or hamburgers so we fired up the BGE and Wokked up our dinner; hey, at least we cooked out!Found a Chicken Capri Pastarecipe one evening that looked good so while typing up the recipe I set out tofind out what 'Capri' had to…	1 vote 477 views
	Cherry Marinated Bone-in Ribeyes by Tony Hall Cherry Marinated Bone-in Ribeyeswith Corn SalsaStarting with 2-4 Bone-In Ribeyes or Beef Tenderloins (Missouri Legacy Beef - Free Range) this recipe calls for a simple marinade that serves to infuse your beef with the tartness of cherries. When grilling the beef the marinade will result in a thin crusty glaze. This recipe is…	1 vote 599 views
	Jalapeno Tri Tip by Tony Hall Jalapenos mixed with the other ingredients give a spicy and delicious jolt to a Tri Tip; the marinade is divine and marinating longer is better for more infusion of this great marinade.IngredientsPreparation and CookingMarinade:Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. Blend until smooth.Place steak…	1 vote 667 views
	Garlic Sausage Gnocchi by Tony Hall Garlic Sausage GnocchiThis revision of my original Sausage Gnocchi uses Garlic Sausage and FRESH Organic Tomatoes to create the tomato sauce and adds a touch of Mozzarella cheese. It’s quick and easy and tasty…serves 3-4.Ingredients1. Fire up the Egg to FULL FLAME on extended ring with Grid.2. In a 4 Qt. Pot bring lightly…	1 vote 288 views
	Pork Ribs 2.5 - 25 method by Tony Hall Pork Ribs 2.5 - 25 methodOkay, those of you that follow me know that I DO NOT use the BGE for Low and Slow and in fact rarely do ANY BBQ. I typically do one dish meaks, steaks, stir fry, pizza, etc. This weekend my wife determined that this MUST change. After this cook, I agree. It's not that I don't like BBQ, I just like to cook…	1 vote 395 views
	Tri Tip by Tony Hall The story behind Tri Tip Beef (a.k.a. Triangle Roast): This cut of meat is limited in availability because there is only one per side of beef. Therefore it is typically ground into hamburger or cut into cubes and sold as soup meat. This often over looked piece of meat is not only relatively inexpensive but also very flavorful and…	1 vote 418 views
	Roasted Chicken by Tony Hall Roasted ChickenGrilled (roasted actually) a 5+ Lb. Free Range Chicken utilizing the Emile Henry Flame Roaster. FLAME®. This is one of the latest of Emile Henry's newest innovations in ceramic technology and it is designed to work on the barbeque, (gas, charcoal, natural wood or electric cooking), in the oven, and under the broiler at…	1 vote 277 views
	Chicken Gnocchi Soup by Tony Hall Chicken Gnocchi SoupIngredientsPreparation1. In a large stew pot melt the butter in a pan over medium heat and sauté the onions, garlic and celery until the onions start turning translucent2. Sprinkle in the flour while stirring and cook for a few minutes to make into a light roux.3. Remove from heat and stir in the half &…	1 vote 595 views
	KC Strips with Mac and Cheese by Tony Hall Prep Time about 20 minutes, Cook Time: 40-50 minutes; recipe serves 6-8. The leftovers should make for some mean fried Mac and Cheese cakes! Tpnight we left out the Ham since we were having KC Strips (free range) from Missouri Legacy Beef with our Jailbreak Rub (recipe here on the blog).INGREDIENTSDIRECTIONS1. Fire up the BGE to…	1 vote 414 views