Cobb Meal - Chicken, Prawns, Naan Bread
 

Meant to post these pix last week....

Here's a meal I cooked on the Cobb on the Labor Day holiday. The Cobb's only got a 10" diameter cooking surface so you really have to plan things out. This meal used 8 briquettes.

Started off with Naan Bread, which was entered in last week's Bread Throwdown. Kneaded green onions and cilantro into the dough, rolled thin, brushed with olive oil and fresh garlic, then onto a hot grill, about a minute per side.
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Chicken thighs were next.
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Finished up with prawn skewers.
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Here's our Labor Day dinner: grilled chicken, prawn skewers, naan bread, mango salsa, steamed broccoli & carrots, corn on the cob, basmati rice with roasted red peppers, 3-cheese salad, and a bottle of Migliori a home-brewed full-bodied red.
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Lately, I've been Q'ing on the Cobb as Humpty, my Kamado Claypot, is out of commission until the gasket gets replaced. :sad:
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MayDay
Kamado Claypot, Cobb

You are speaking my language! Damn fine eats you got there.

Give me the Naan and a skewer and I will be in heaven!!

Thanks BBS. I've seen your stuff. I think I remember a lovely table beach setting with white linens and greens around your chafer pan. You cook BIG! This was just for the two of us (plus leftovers). :biggrin:
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MayDay
Kamado Claypot, Cobb

Yep, prawns were great and the Naan was excellent! I luv garlic!!! I played with the thicknesses when rolling them out. Much prefer the Naan THIN - they're light and full of flavor. We ate quite a few on the spot as they came hot off the grill. :biggrin:
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MayDay
Kamado Claypot, Cobb

MayDay, that is one heck of an outstanding feast!! Bravo!:cool:

The chicken and bread look fabulous.

Excellent looking meal!!

Thanks Cowgirl, TK, OSD. That's high praise coming from all of you. :biggrin:
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MayDay
Kamado Claypot, Cobb

Man that should be in a ***** restruant it looks wonderful

Great looking meal !

Nice spread. That bread, I'm intrigued by it. Is it a basic bread dough with the onions and cilantro? Or does something else need to be added to the dough to make it Naan? :biggrin:

I doesn't get better than that.

Recipe - Garlic Naan Bread
 

Bacon, it's a real simple and flexible recipe. Add more or less stuff as you like. I didn't really measure, but you will know by feel. The dough will be softer and wetter than for regular bread. Enjoy!

Ingredients

(A). 1 package yeast (7 grams), 1/2 tsp sugar, 1/2 cup warm water
(B). 2 tsp salt, 1 cup warm water, milk, yoghurt or other fluid
(C). 3-4 cups flour (part wheat is ok)
(D). 1/2 cup chopped green onions, 1/2 cup chopped cilantro, 3 Tablespoons grated fresh garlic (or see Cooking Step 1 below)
(E). 1/2 cup olive oil, 2-3 Tablespoons sesame seeds or wild onion seeds (optional)

Naan Bread Dough

1. Mix (A) and let things get bubbly.
2. Add (B) and mix.
3. Add (C). Mix in 3 cups of flour first (hand or mixer is fine). Add more flour until dough forms a ball and pulls away from the walls of the mixing bowl.
4. Remove dough from bowl and knead 5-10 minutes until smooth and elastic, adding more flour as needed.
5. Lightly oil the surface of the dough ball, place in bowl, cover for 2-3 hours or until dough is double in bulk.
6. Punch the dough down. (*)
7. Knead herbs (D) into the dough. Use more flour if things get sticky. (*)

Cooking the Naan
Naan cooks very fast ~1 minute per side. Watch so it doesn't burn.

1. Pour 1/2 cup olive oil (E) into a bowl. Mix grated garlic with oil IF it was not kneaded into the dough.
2. Prepare your grill or heat a heavy skillet on the stove using medium-high heat.
3. Roll golf-ball sized dough flat to 1/8" thickness or less (thicker will be chewier). Sprinkle with flour to keep from sticking.
4. Lightly brush olive oil onto the rolled out naan. If using seeds (E), sprinkle a few seeds on top of dough.
5. Place oil-side down on hot grill or skillet. Quickly and lightly brush the top with oil before the naan puffs up.
6. Flip the naan when the bottom is lightly browned (~1 minute).
7. Stack cooked naan in foil as you continue cooking more.

Notes
(*) Dough can be covered and refrigerated for several days.
I found it easier to roll out the naan as I was cooking them. Rolling small golf balls of dough is much easier than rolling tennis balls. Pre-roll only as many naan as can fit at one time onto the grill or skillet, or as many as you can babysit at 1 time! I think a more traditional recipe only uses yoghurt as the leavening agent (no yeast) and doesn't bother with the herbs. The Naan is more authentic if baked in a tandoori oven!
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MayDay
Kamado Claypot, Cobb

Thanks Jestridge, DarrlyD, Bacon, PaulieG....
I love how you guys aren't picky eaters! :wink: :grin:
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MayDay
Kamado Claypot, Cobb