Hello all you happy people….
Happy December everyone, hope you all had an awesome Thanksgiving filled with lots of food and most importantly lots of family and friends. This month I would like to share a little different style of backyard cooking with ya. I’m pretty sure most of you do not have one of these, but hopefully by the time you’re done reading this you’ll want one as much as I did.
We are going to cook on the DISC-IT…
There is so much you can do on these amazing units it will blow your mind I’ve had the privilege to do a couple of cooking shows and some charity fund raiser’s while cooking on one the meals you can cook on them are endless. Breakfast, lunch, and dinner will never be the same.
First thing I would like to do is introduce you to my close personal friend Nevin Montano, he is the master mind behind the Disc-It Grill. He by far is one of the greatest guys you’ll ever have a chance to meet. He has taken cooking outdoors to a whole new level. Everything is custom made just for you. They also have some amazing accessory as well like Lids, Flat Skill it, Chile Roaster, Wind rings, the list goes on and on. You can find them on Facebook, Pinterest, Twitter, on line at Discitgrill.com, you can go on there and check out all the cool ideas they have and even come up with one of your own. You can also check out all 11 seasons of the cooking show which I highly suggest you do. There are some awesome recipes on there.
One of my favorite recipes there is this Minestrone soup that this dude Fiber Joe did with this amazing seasoning from a company called Tricky Dix Mojo. That is what I’m going to share with you this month. I think it’s so awesome to be able to make soup outside especially when there’s a nice little chill in the air…So let’s get Started.
TRICKY DIX MOJO BUBBA MIX (you can find it on trickydixmojo.com)
4 Tablespoons olive oil
½ 14oz. Can of Red Kidney Beans
½ 14oz Can of White Beans
1 Cup minced white onion
½ Cup chopped zucchini
½ Cup frozen cut Italian cut green beans
¼ Cup minced celery
4 cloves of garlic (minced)
4 Cups Vegetable Stock
1 14 ounce can diced tomatoes
½ Cup carrot (shredded)
3 Cups hot water
½ Cup fresh baby spinach
½ Cup fresh parsley
½ Cup fresh grated parmesan cheese
½ Cup small shell pasta (I used ditalini) it’s a little round pasta very cool for this soup
A pinch of dried oregano, a pinch of dried basil, and a pinch of dried thyme
Okay, what I did was get the disc it started on medium flame, poured in the olive oil, onion, celery, zucchini, garlic and green beans with a couple of nice pinches of the Tricky dix seasoning. Sauté them for about 5 minutes just as the onion starts to turn clear. Then I poured in the vegetable stock and water bringing it to a boil as I add the diced tomatoes, white and red beans, carrots, spinach and parsley. Next I added a couple more nice big pinches of the Tricky Dix Seasoning with the oregano, basil, and thyme.
Add the pasta and turn your flame down low to let simmer for 15-20 minutes letting the pasta cook. You can also precook your pasta like I did. It works both ways. Make sure your pasta is all the way cooked and you’re ready to serve. I like to top my soup with freshly grated Parmesan cheese and maybe a little fresh parsley.
So, there you go as you can see it’s not that hard of a recipe, and it’s a ton of fun to do. I have so much fun cooking on the disc. The first show I did I made a Chicken and Shrimp Fettuccine Alfredo from scratch. You can see that one on season 9. Now that one even took me by surprise.
The possibilities are endless, you can cook everything from eggs to soup and everything in between. So make sure you ask Santa for a new Disc-It for Christmas. I heard him and Nevin are pretty good friends. LOL! As a good friend of mine always says, “COOKING OUTDOORS HAS NEVER BEEN BETTER”.
HAPPY HOLIDAYS EVERYONE!
(see ya next year)