Recipe Wednesday: Grilled Cheddar Eggs

As you may know, I LOVE grilling over charcoal. The flavors and the aroma of food that's grilled this way just can't be beat. So, when I ran across this article about using a grill to cook eggs, I snapped to attention.

Just a quick FYI, the eggs in this recipe are more like a quiche. And red bell peppers are used like a pie tin.  But that's the beauty of this recipe, by using the pepper, your minimizing your dishes and maximizing your flavor.

Speaking of maximizing flavor, I added some pre-cooked chorizo to the recipe below. Feel free to add whatever pre-cooked meat you like (bacon, ham, sausage, etc.) or none at all. What's important is that you like it.

If you're using charcoal or wood, the trick to this recipe will be keeping the temperature on the grill low enough so that you don't destroy the pepper. While keeping the temperature high and consistent enough to thoroughly cook the egg mixture. If you're using a gas grill (ACK!), use a medium-low heat.

Advertisement: Get a great charcoal grill, at an amazing price, from SamsClub.com


Click read more to get the ingredients, directions and wine pairings.

Tri-Tip Coming to the East Coast

Below is an article I ran across in the Sacramento Bee which talks about a cut of beef that I grew up with -- tri-tip.

When marinated and thrown on the grill, this cut of beef is absolutely delicious. Found between the bottom sirloin and round, this triangular cut (hence the name tri-tip) of beef will be found at almost every backyard grill and every street fair during the summer in California's Central Valley.

Below is a part of the article, with the link to the full story. Apparently tri-tip is growing in popularity and is found in a few restaurants on the east coast. Yay!
-------------------------------------------------

Tri-tip is 'California's Cut' -- and a gift to the nation
apierleoni@sacbee.com
Wednesday, Jul. 21, 2010

When it comes to beef, tri-tip rules as the king of the California grill. Now this humble, easy-to-cook cut is gaining a toehold in other parts of the nation and is even wowing diners in the Big Apple.

Sporadic consumer demand outside California has spurred Costco, other national chains and regional grocers, to supply what the California Beef Council has officially dubbed California's Cut. The council has fielded so many requests from people in other states longing for tri-tip that it posted a meat-cutting chart on its Web site (http://www.calbeef.org/).

"These are people who moved out of California or who tasted tri-tip during a visit here, and they can't find it where they live," explained Laura Norman, marketing director for the Sacramento-based council. "Now they can take our chart to their butchers and have a tri-tip cut especially for them."

While these grass-roots appeals caught some grocers' attention, they hadn't caused a ripple in any dining meccas. Then, earlier this year, Northern California tri-tip czar John Pickerel introduced New York City to California's Cut at his Tri Tip Grill. Ever since, New Yorkers have lined up there for a taste. . .

Click here for the rest of the article.