Frittata

cookn biker

Bagging up my Hatch chili's



Added one to the frittata along with tomato, asparagus, spinich and parmigiano-reggeano. Seasond with garlic, olive oil, and herbs. fuzzy pic



On the large at 250, raised. this is my first so we will see



Feedback?
It's about 20 degrees here. :ohmy:

Rascal

Wish I was there!! 8 - ),,,

Gunnar

Nice score on the Hatch Chiles. Takes some effort to clean, but worth it. I still have about 7 or 8 packets in the freezer. Looking forward to the finished Frittata.

Bacchus

Molly, that looks great, and a good use of the chili's.

Frittata is one of my favorite foods, not just type of eggs. My typical frittata is sausage, onion, red bell pepper, and serrano chili's. I learned the technique from an Alton Brown show, whereas it is cooked stove top in non stick skillet until the bottom "sets" then transfer to a 400 deg oven(or BGE) for 3-5 minutes. It slides out of the pan onto cutting board with ease. I use 5 extra large eggs with lots of the ingredients, cutting the leftovers into squares which freeze and reheat surprisingly well. Oh. also I add grated parm into the egg mix prior to pouring on the rest of the ingredients.
Sorry to be so long winded.

cookn biker

Baked ziti from work, drizzled with olive oil, motz and fresh dried herbs.



The frittata coming off and I inhaled it. It smelled and tasted fantastic!! I will do this again. Came out of that .50 cent 'pan' very nice

cookn biker

C'mon over.

Bordello

Looking good and at 20 degrees it should really help.

Were a little cooler then normal but right now, 11 a.m. here it's 81, shoul be about 87 or so late this afternoon.

Keep the Egg a burn-en,
Bordello

cookn biker

Have about that many packs in the freezer too. This batch will do me for a year.
I goota say, I've never been much of an omelet eater but this was great!! I'll be doing this tomorrow also :laugh:

cookn biker

Don't be sorry, great info. Thanks. I freeze alot of things but did not think of that. I've got some local chorizo for tomorrows frittata. Quick cook. I used grape chips, I liked that flavor.

cookn biker

Rub it in buddy. This weather drives me to drink
We had alot of pile ups and highways/streets closed this morning. One involved 60-70 cars. I'm staying home

Bordello

Ms. Molly,
Didn't mean to rub it in :( and sorry to hear about the pile ups, bad stuff.

Now, while this is high season here (all restort rate go up and golf course fees) most here have to bare the hot summer's, me....I love em. I'm a kook. :silly:

Stay in, be safe and drink to your hearts content. :woohoo:

Regards,
Bordello

NoVA Bill

Molly,

Very nice. Looks very tasty.

I sliced up some home made summer sausage and some swiss cheese from Amish country as a snack. Also tried for the first an Irish cheese I got at Costco - would like this on with a full bodied cab. Maybe later tonight.

BTW I just went out on the deck to check on the dome therm. on the mini - the butt is smelling really good!! At 163 degrees, guessing it's getting ready to plateau for a while.

cookn biker

That seems quick. When did you put that on? If it smells good then you are on the right path Any pics?

cookn biker

Irish cheese? What's the name of it?

NoVA Bill

I agree. I put it on two hours ago. The probe could be in a fattie pocket will check with Thermapen after four hours and move the probe if necessary. Will take a pic then. Hopefully an end piece will be burnt a bit for a taste test.

NoVA Bill

It's called "Dubliner Irish cheese" from Ireland (duh) at $5.79/lbs.

cookn biker

Thanks

Ross in Ventura

Your meal looks great you got to love those Hatch Chili's I put them my green chili stew when I can get them, more places are carrying them

Ross

Serial Griller

I thought when I walked outside I smelled some great food cookin'.Now I know where it was coming from.
Looks good Molly!.
Warmer tomorrow.
Jon

cookn biker

Thanks! By what 5 to 10 degrees? :laugh:

cookn biker

If you want I can hook you up. Bushels are down to $17.

Ross in Ventura

I still have some frozen Molly, I'm good for now Thanks

Ross