Tag Archives: salad

Cobb Cooker Recipes, Seafood, Vegetables

Fresh Seafood Salad Pot on Cobb Cooker

Serves 6

Ingredients:

  • 1 pack of Asparagus
  • 12 Prawns, cleaned
  • 1 pack of Baby Calamari
  • 2 cloves Garlic, sliced
  • 1 Lemon
  • 1 pack of Mixed Salad Leaves
  • 1 punnet baby Tomatoes, sliced in half
  • 1/2 Chorizo Sausage, sliced
  • Cajun Spice
  • Olive Oil
  • Salt
  • Pepper

Directions:

  1. Light a cobblestone and wait a few minutes until it has turned grey.
  2. Place the griddle accessory onto the Cobb and close the lid for 5 minutes so it can heat up.
  3. Toss the prawns and calamari in the Cajun spices (in separate bowls).
  4. Place the asparagus onto the griddle and grill for a few minutes – take care not to overdo them. Remove and set aside.
  5. Place some oil onto the grill and add the prawns and Chorizo. Cook them for 5-7 minutes a side, turning once. Set aside.
  6. Remove the griddle and add the Deep Frying Dish and close the dome lid to let it heat up for 5-10 minutes.
  7. Remove the dome lid and add a nice glug of oil to the pan. Cook the tomatoes and garlic together, stirring for about 5 minutes, add the calamari and let it cook for about 5 minutes.
  8. Add the calamari, prawns and asparagus and let them warm through. Add the leaves just before it is time to serve and toss it carefully.
  9. Season with salt and pepper and serve right away in the pan.

Recipe Compliments of Cobb Global

Cobb Cooker Recipes, Poultry, Vegetables

COBB’s Avocado Smoked Chicken Salad

This Avocado Chicken Salad recipe is a keeper!

SALAD INGREDIENTS

  • 2 large chicken breasts
  • 3 medium or 2 large avocados
  • 1 cup corn (from 1 cooked cob)
  • 200g Bacon, cooked and chopped
  • ¼ cup Chives or spring onion, chopped
  • 2 Tbsp chopped Dill
  • 2 hard boiled eggs, cut in halves or quarters
  • 3-4 slices mango or seeds of ½ pomegranate (optional)

LEMON DRESSING

  • 3 Tbsp fresh lemon juice
  • 3 Tbsp extra virgin olive oil
  • 1 tsp sea salt, or to taste
  • ⅛ tsp black pepper

INSTRUCTIONS:

  1. Start your COBB Cooker by lighting a Cobblestone and allow to turn grey before placing a Bradley Smoker Maple bisquette on the hot cobblestone. Put the hotplate and roasting rack in place.  Season the chicken breasts with salt and pepper.  Hot Smoke in your COBB Premier with the Dome Lid on, for 1 ½ – 2 hours or when the internal temperature of the chicken reaches 74C degrees.  Cool, then dice or shred the cooked chicken breasts and place into a large mixing bowl.
  2. Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
  3. Add 1 cup of cooked corn (freshly cooked corn is best), toss in ¼ cup chopped spring onion, chopped bacon, and 2 Tbsp fresh Dill.
  4. Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard-boiled egg, and sliced Mango or Pomegranate (if desired)

Original recipe by Natashaskitchen.com adapted by Cobb New Zealand