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mini, Hatch, strata

Austin Egghead
Austin Egghead Posts: 3,966
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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Large, small and mini now Egging in Rowlett Tx
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Comments

  • henapple
    henapple Posts: 16,025
    I'm not sure what to say... Awesome doesn't cover it.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapple
    henapple Posts: 16,025
    Dumb question. You drained the juice... What did you do with it?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Austin Egghead
    Austin Egghead Posts: 3,966
    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
    Large, small and mini now Egging in Rowlett Tx
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  • Aviator
    Aviator Posts: 1,757
    edited August 2013
    Awesome. Trying to imagine the taste and the different  flavors

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • Aviator
    Aviator Posts: 1,757

    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, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • henapple
    henapple Posts: 16,025
    Austin Egghead 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?

    =))
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • RAC
    RAC Posts: 1,688
    Man that look's good! Nice job.

    Ricky

    Boerne, TX

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  • Austin Egghead
    Austin Egghead Posts: 3,966
    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).

    Large, small and mini now Egging in Rowlett Tx
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  • Austin Egghead
    Austin Egghead Posts: 3,966
    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
    Large, small and mini now Egging in Rowlett Tx
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  • Botch
    Botch Posts: 15,463
    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!  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • Austin Egghead
    Austin Egghead Posts: 3,966
    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.
    Large, small and mini now Egging in Rowlett Tx
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  • caliking
    caliking Posts: 18,731
    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.
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  • Botch
    Botch Posts: 15,463
    Austin Egghead said:
    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!  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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