Tina Cannon Cooks | @Tinacannoncooks

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My husband thought I was nuts trying a new piece of equipment to cook an expensive piece of meat on my Big Green Egg.
I hate snow and we had snow here in the Atlanta area and I wasn’t going to stay outside to check temps of my Big Green Egg or
The meat.
I hooked the Egg Genius up and connected to the internet and in about 15 minutes my Big Green Egg was at 250. I put in the meat probe and put the beef tenderloin on and went into the house where it was warm and not snowing. The Egg Genius notified me when it was ready and I pulled it to rest.
All in all the Egg Genius worked perfectly and held my Big Green Egg XL temp at a steady 250 and I pulled at 130 degrees (which is my family’s preference.

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The weather is cold and we need a hearty meal to warm our bones. I making meatballs with onion cream gravy to serve over mashed potatoes.
Ingredients:
1 pound ground beef
1 large sweet onion thinly sliced
1/3 cup panko bread crumbs
1/2 tsp @oldsaltmerchants truffle salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp nutmeg
1/2 TBL parsley flakes
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1/4 cup sherry wine
2/4 cup half and half
1 tBL butter
2 TBL olive

In mixing bowl combine all ingredients except for oil, cream and Marsala wine.
Roll into small balls (I get about 20 out of a pound of ground beef. Set aside. Heat a heavy bottomed pan and then add oil (this prevents sticking)
Place meatballs in your pan with a fingers width between each one so they do not steam done so they brown this creates great flavor for the sauce .
Once they're all brown; remove from the pan and set aside with a cover over them. Leave the juices and fat in the pan add your thinly sliced onion approximately 2 cups and cook until they soft and starting to brown. Add your sherry wine, and let it sizzle and reduce. Cook for about two minutes, reduce heat and stir the half-and-half and butter, let simmer until combined, add back your meatballs and any juices that accumulated in the plate that you had set them aside in. Turn heat down to low and taste for seasoning at this point I usually add a little more fresh cracked pepper and truffle salt.
Serve over mashed potatoes, rice, or egg noodles

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Ingredients:
1 pack Kings Hawaiian rolls
1/2 stick salted butter
11/2 cups of whole milk
1/2 cup white sugar
1/3 cup brown sugar
4 large eggs
1 teaspoon pure vanilla extract
1 tablespoon cinnamon
1/4 teaspoon allspice
The zest and juice of one orange
1/4 cup of your favorite orange liquor 1
1 cup of rough, chopped fresh cranberries
1/3 of a cup of candied orange peel
1/2 cup chopped pecans (optional)
Preheat oven 350°
Tear into large pieces, each roll will be o about 4 pieces. And put on a baking sheet lined parchment paper. Put into oven while it's preheating for about 5 minutes to dry the bread.
in the men, aise e, iskar, vanila, ourges, mik,
liquor,and, orange zest and juice.
pour your dried bread pieces and into a large bowl let them cool for about three minutes, add your mixture, DO NOT STIR, sprinkle in your cranberries, nuts, and orange peel and mix VERY lightly.
Melt 1/2 a stick of butter and a 10 inch cast-iron pan making sure the sides are coated with butter. Add your mixture and bake on your Big Green Egg or your oven for approximately 30-40 minutes at 350° Remove when a knife in the center comes out clean.
Start checking at 30 minutes.

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Tina’s Raisin Sauce :

In a skillet chop 3 slices of @swift__meats applewood bacon into small pieces and cook until crisp (careful not to burn)
Add 1 heaping TBL flour and cook for 1 or 2 minutes.
Add 1/2 cup brown sugar
1/2 cup golden raisins
1/2 tsp black pepper
1 heaping TBL dry mustard
1/2 cup balsamic vinegar
1/4 cup Sherry or Sweet Vermouth
2 cups water
Simmer until thick gravy like consistency.

Great with pork roasts, lamb or ham.

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Cooking for my family and friends is my love language and this rack of pork truly shows how much I love them.
It looks beautiful on your holiday table but it's easier than you think to prepare.
Simply cut 2/3 down between the bones and season well with Kosher Salt and my European Blend seasoning. Care and slice apples and fennel bulbs in rounds and place between each bone. Tie with butcher twine, insert a thermometer and roast in the oven or your grill 350° until the internal temperature reaches 140°, remove and let rest for 20 minutes. In the meantime, prepare my special raisin sauce to serve with your rack of pork.
You can get my European Blend Seasoning tinacannoncooks.com

Tina's Raisin Sauce :
In a skillet chop 3 slices of @swiftmeats applewood bacon into small pieces and cook until crisp (careful not to burn)
Add 1 heaping TBL flour and cook for 1 or 2 minutes.
Add 1/2 cup brown sugar
1/2 cup golden raisins
1/2 tsp black pepper
1 heaping TBL dry mustard
1/2 cup balsamic vinegar
1/4 cup Sherry or Sweet Vermouth
2 cups water
Simmer until thick gravy like consistency.
Great with pork roasts or ham.

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