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mini, Hatch, strata

Austin  EggheadAustin Egghead Posts: 3,347
edited August 2013 in EggHead Forum

Bobby Flay did a Strata on his brunch show today and it looked like a cook that could easily be adapted to the egg. Since the mini only egg I will taking to the Plano Fest, the mini was chosen to do the cook.

Ingredients: Bacon that purchased at the meat market yesterday, cubed and cooked down slowly, eggs, heavy cream, stale bread toasted and cubed, roasted and smashed: tomatoes, Hatch peppers, grated oaxaca cheese and garlic. Drained all juices into a cup ....tasted soo good.

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Eggin in SW "Keep it Weird" TX

Comments

  • henapplehenapple Posts: 14,670
    I'm not sure what to say... Awesome doesn't cover it.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • henapplehenapple Posts: 14,670
    Dumb question. You drained the juice... What did you do with it?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Austin  EggheadAustin Egghead Posts: 3,347
    edited August 2013
    henapple said:
    Dumb question. You drained the juice... What did you do with it?

    Drank it...Would have made the custard too soupy. It was so good too and I didn't share ;;) :D
    Eggin in SW "Keep it Weird" TX
  • AviatorAviator Posts: 1,542
    edited August 2013
    Awesome. Trying to imagine the taste and the different  flavors

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • AviatorAviator Posts: 1,542

    So why is the hatch chilie always roasted? Forgive my ignorance, I am curious.

    Also, why roast it to save or freeze it?

    Maybe @griffin would have an answer

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • henapplehenapple Posts: 14,670


    henapple said:

    Dumb question. You drained the juice... What did you do with it?


    Drank it...Would have made the custard too soupy. It was so good too and I didn't share ;;) :D

    Did you add alcohol?

    =))
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • RACRAC Posts: 1,526
    Man that look's good! Nice job.

    Ricky

    Spring, TX

  • Austin  EggheadAustin Egghead Posts: 3,347
    edited August 2013
    Aviator said:

    So why is the hatch chilie always roasted? Forgive my ignorance, I am curious.

    Also, why roast it to save or freeze it?

    Maybe @griffin would have an answer

    Two reasons:  
    1) They have a very tough outer skin and roasting enables the skin to be easily peeled off; 
    2) When a pepper is picked green they can be very bitter because the sugars have not fully developed and roasting brings out the sugars and the complex flavors of the chile.  
    The Hatch pepper can range form very mild to very hot (although this years batch has not been very hot).

    Eggin in SW "Keep it Weird" TX
  • henapple said:
    henapple said:
    Dumb question. You drained the juice... What did you do with it?

    Drank it...Would have made the custard too soupy. It was so good too and I didn't share ;;) :D
    Did you add alcohol? =))
    you know with a few other ingredients that would have been the makings for a fine bloody mary
    Eggin in SW "Keep it Weird" TX
  • BotchBotch Posts: 3,360
    Okay, I've looked over your ingredient list twice now, and I can't figure out what the "juice" came from.   :-/
     
    I've never made a strata, but it looks similar to an artichoke frittata that I make for breakfast often, bet that'd be great on the Egg too!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • Botch I drained all the juices that were in the peppers and the tomatoes the yield was close to 1/3 of a cup and it really was tasty.
    I had never heard of a strata before today so I googled it.  It seems it is a cousin to the quiche, the frittata, the Spanish tortilla and the southern breakfast casserole. Thinking a chorizo strata would be great too.
    Eggin in SW "Keep it Weird" TX
  • calikingcaliking Posts: 7,130
    I love strata! The mini version looks great. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • BotchBotch Posts: 3,360
    Botch I drained all the juices that were in the peppers and the tomatoes the yield was close to 1/3 of a cup and it really was tasty.
    There's always some residual juice in my Hatch baggies (5-6 peppers per bag, out of the freezer) so I'll have to keep it and try a bloody mary with it!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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