If you’re reading this, you are probably at the 10th Annual Eggs by the Bay Eggfest in Saratoga. Here are the recipes:
BBQ PORK LASAGNA
4 oz. Rub for Pork Shoulder (I recommend something simple but bold. Heat is optional but good)
3 lbs. Smoked Pork Shoulder Shredded
24 oz. Whole Milk Mozzarella Cheese, Shredded
16 oz. Whole Milk Ricotta Cheese
6 oz. Parmesan Cheese Shredded
1 tsp. Parsley
4 oz. BBQ Sauce ( I recommend same as the rub, simple but bold and a little hot)
8 Lasagna Noodles
Rub Pork Shoulder with rub and let stand for at least 4 hours or overnight to let the rub sink in.
Slow smoke pork shoulder to an internal temperature of 195 degrees and it should be tender enough to pull (around 14 or so hours at 225°F). Let cool in the fridge overnight.
Whisk Egg and add Ricotta Cheese in a bowl and refrigerate.
Boil Lasagna Noodles in a large pot with a little salt for 8 minutes. Pull and rinse immediately in cold water or even ice water.
Lasagna Noodles are designed to fit a 9 x 13 baking pan, but a 1/2 size aluminum pan (9 x 11.5) will work as well.
Spray pan with cooking spray so noodles won’t stick.
Line the bottom of the pan with four noodles lengthwise. They will overlap about 1/2 inch.
Add half of the Ricotta Cheese/Egg mixture on top of the noodles and spread evenly then add half of the shredded Pork on top of the Ricotta. Add BBQ Sauce on top of the Pork. Don’t add too much as it will make the mixture runny.
Add half of the Mozzarella on top of the Pork. then add half of the Parmesan on top of the Mozzarella.
Add four more noodles and repeat the above layering process.
Bake at 375°F covered with foil for twenty minutes then uncovered for thirty or until cheese is bubbly and a nice golden brown color. Or grill indirect at 375°F.
Let stand for 20 minutes or more before eating. It’s even better cooled, chilled and re-heated tomorrow.
PINEAPPLE UPSIDE-DOWN CAKE ON THE GRILL
Preparation time: 30 minutes
Serves: 6 – 8
about 12 Dried Cherries
1 Cup Bourbon, divided
¼ cup prepared caramel sauce
1/3 Cup Butter (for bottom of the skillet)
3/4 cup Light Brown Sugar, packed
½ cup chopped cooked bacon
½ cup chopped walnuts
1 Fresh Pineapple, Sliced into rings (you will have more than you need, you can eat the rest.)
1 1/3 c. Bisquick
3/4 c. milk
1/2 c. white sugar
3 tbsp. vegetable oil
1 tsp. vanilla
Whipping Cream to serve
10” Cast Iron Skillet or 9″ Foil Pan
In a small bowl, add dried cherries. Cover with the ½ cup of bourbon and let sit for 30 minutes.
Add Caramel Sauce to a small bowl and mix in bourbon. Set aside.
Set up grill for indirect cooking. Stabilize temperature at 350°F.
Melt the 1/2 cup butter in the skillet and remove before it starts to turn brown. Add the brown sugar, distributing evenly. Add 1 pineapple ring to the center of the skillet and arrange enough pineapple over the bottom of the pan until covered. You can even put the slices up the sides of the pan. Dot the soaked cherries in and around the pineapple slices. Either discard the cherry-bourbon, drink it or add a tablespoon to the cake batter.
Sprinkle the bacon and walnuts evenly over the pineapple and drizzle with the caramel/bourbon mixture.
Mix the cake batter, whisking until smooth just until combined.
Pour batter over the ingredients in the skillet, leaving about 1/2 in. from the top.
Add to grill and “bake” for 45 min. or so until the top springs back when poked.
Let cool to slightly warm and turn upside down onto a platter.
Can be served at room temperature. Serve with whipped cream if desired.