Fire Egger I \'BORROWED\' your recipe!!!

thebtls

...THANKS F.E. FOR THIS IDEA, QUICK AND EASY AND VERY VERY TASTY...KEEP ON EGGIN'

CLICK HERE FOR A FULL WORD VERSION OF THIS RECIPE WITH 9 PICTURES ON DROPBOX

Mini-Potato Puff Casserole (One Dish Meal)
This is one of those recipes that you can probably make with items you already have in the refrigerator or freezer.

The wonder is in the simplicity of ingredients and the ability to prepare an entire meal in one cooking vessel. For this cook I have chosen my Emile Henry 3.4 Qt. Flame® Top Brazier instead of Cast Iron and added a few MINOR tweaks from Fire Egger's original.



Ingredients
1 ¼ Lb. Ground Beef, 90% lean and organic
1 10.5 oz. Can, Cream of Mushroom soup
1 ½ Lb. Mini Potato Puffs (a.k.a. mini Tater Tots )
2 Cups, Mild Cheddar Cheese, finely shredded
1 Can Petite Diced Tomatoes w/ Green Chilies
1 Tsp. Paul Prudhomme’s New Mexico dried Chile
3 Shallots, diced (equal to 1 medium onion)
1 ½ Tbls. Roasted Minced Garlic (sub Minced Garlic)
Extra Virgin Olive Oil (EVOO)
Pink Himalayan Sea Salt and Black Pepper (to taste)

Note: This recipe is easily scalable; add ¾ Lb. of beef and ½ Lb. of potato puffs to increase servings from 4 to 6.

Preparation and Cooking
1.Fire up Big Green Egg set up for direct cooking then drizzle EVOO into the Brazier and place on grid
2.Allow Onions to become translucent then add the beef, chile, garlic, salt and pepper.
3.Continue cooking until browned; do not drain off grease; add tomatoes and stir. Add soup (concentrated) and stir until warm, remove Brazier from grid. Remove grid and set up the Egg for indirect cooking by adding the plate setter legs down and stabilize at 350 degrees.
4.Sprinkle cheese onto casserole and finish with a layer of Tater Tots and return to the Egg, covered for 15 minutes, remove lid and bake another 20-30 minutes or until puffs are n. Remove and serve straight from the Cassoulet Pot.

smbishop

I'll be making this!

fire egger

Very nice Tony, diggin' it!!