THE KAMADO

In last weeks issue I referred to this cooking appartaus as a kamado. I have since learned that the new manufacturer has renamed it the green egg. You can find information on this cooking device by using a search engine and direct it to green egg or kamado. Now that I have a name of green egg I have found alot more accessories that are available and will try to keep you informed of them.

All questions should be directed towards my email:
greenhousegourmet@chef.net

A KAMADO that is used in smoke cooking is my choice for outside cooking. In Japanese Kamado means oven, cooker, smoker, or stove-even a fireplace. Although there is no comparable word in English, you will find that a kamado can be all of these and more.

HERE IS A PICTURE OF A KAMADO

Every week there will be a new posting of an exciting unbelievable dish so be sure to bookmark for easy access.

Here is this weeks special dish.

LING COD

About 2 pounds of fresh ling cod

8 green stuffed olives

6 cloves fresh garlic

1 cup basil(approx.)

2 plum tomatoes(romas sliced)

1 small red onion(sliced into rings)

1 lemon(sliced)

1 tablespoon Old Bay seasoning

1 teaspoon black pepper(ground)

1/2 teaspoon salt

Place fish on large piece of foil. Crush garlic and spread on fish. Sprinkle the oldbay lightly as well as the black pepper, over the fish.

Place sliced olives on top. Put enough lemon slices to cover the fish. Spread the tomato slices then pile the basil followed by the red onion rings over all, to cover the fish. Bring up sides of foil, make a tent and fold over edges to make it air tight. Then put the foil tent on a cookie sheet to transfer to the oven. Cook at approx 425 for 25 to 30 mins, or until fish flakes. This can be done in a reular oven as well as the kamado.

WHAT MAKES A KAMADO DIFFERENT

The Kamado, made of earthenware, is very similar to the kilns used to manufacture glass ceramic. It is the only barbecueing equipment that has a double wall construction, much like a thermos bottle; the firebox area has walls up to six inches thick and at grill level, the walls are up to four inches thick. This insulating quality enables food to be cooked with a minimum amount of charcoal. Metal conducts heat and a metal grill will require more and more coals to counteract heat loss. To keep a large quantity of coals at cooking temperature, more air is needed...this air is what dries out meats and causes them to shrink. With the Kamado, however, you need only 18 briquets to start your fire. Kamados are extremely fuel efficient so a smaller quantity of coals is completely burned during cooking...meats, fish, vegetables, all remain juicy as well as look very attractive.

UNTIL NEXT WEEK THIS IS GREENHOUSEGOURMET SAYING YOU ARE WHAT YOU EAT!
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