Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
10-31-2015, 05:17 PM | #1 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
|
Breakfast Chile Relleno Pie with Bacon Crust
With the flood damage to my house, I haven’t had a lot of time to cook recently (dealing with Insurance and reconstruction) but I finally got one in. I started looking at what I had on hand as I wanted to use up items I already had. So what did I have lots of? Homemade Bacon and Roasted Hatch Chiles. Hmmmm! I looked further and I also had some eggs, cheese and some Bisquick. I thought about that for a while and came up with this.
Here are most of the ingredients: Recipe Ingredients: Bacon – enough to make up a crust (I use 1 package plus some more) Green chiles - roasted, skinned, sliced and enough to make up 2 layers plus top design 1 Potato – thinly sliced and enough to make up 2 layers. 4 eggs, lightly beaten 2 cups cheese - grated. I used the Costco 4 cheese Mexican blend. (or sharp cheddar cheese + Monterey Jack cheese) Plus some for the top 1/2 medium onion - slivered ¾ cup Bisquick or AP flour 1 teaspoon baking powder (If not using Bisquick) 1 cups milk ½ cup sour cream (plus some for garnish if desired) ¼ teaspoon salt ½ cup guacamole or 1 avocado sliced (for garnish if desired) 1 cup salsa (for garnish if desired) ¼ cup fresh cilantro, chopped (for garnish if desired) First off, the bacon crust. I’ve seen this done before on the internet and by Al / Mongo in his Lobster Mac n Cheese Pie entry a few years ago. It still took a while to figure out how I was going to make it come out right. What I’ve seen is doing a bacon weave wrapped over the outside of a pie pan. (Thanks Al) This way the bacon grease can drain away as the bacon cooks. I then add another layer to try and reduce any gaps that might form. Put another pie pan over it to try and reduce shrinkage and hold its shape. I put this on the kamado at 300 degrees. As it would be cooked some more I didn’t want the crust completely crispy so after about 30 minutes, the crust was pretty much done for now. After this had a chance to cool I set it aside while I prepared the pie filling. 1st I sliced the chiles and potatoes. I then beat the eggs, added the salt, Bisquick, milk and sour cream and beat again. Pulled out the crust and added a layer of potatoes, onions, Hatch chiles, half the liquid mixture. and cheese. Repeated that process again and then spread out the Hatch chile garnish. I had already set my kamado up for indirect cooking and it cruising along at 325. I put my pie in and set my timer for 50 minutes to do my first check. After it’s done the center will no longer jiggle and you can poke in a knife or tooth pick and it will come out mostly clean. (Mine took 60 minutes) Remove for the heat and let cool 5 minutes before serving. Here is the results. Here are some plated shots. (Next day A.M. for breakfast) And here is my Money Shot. It was delicious!
__________________
Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
|
Thanks from: ---> |
10-31-2015, 05:26 PM | #2 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
|
Sorry to hear that you are dealing with some crappy luck but Holy mackerel that looks farking unreal. If that is for some sort of throw down, it wins! Bam, drop the mic, exit stage left! Save me a piece.
__________________
UDS (2) Vintage Kamado's Master Built Electric Smoker (with a window):loco: Built in Bull BBQ Gasser Mini WSM 22.5" Weber OTS 22.5" OTG Blue 22.5 OTG Anova Sous Vide |
|
Thanks from:---> |
10-31-2015, 05:34 PM | #3 |
Knows what a fatty is.
Join Date: 04-29-13
Location: hardin mt
|
I think we need to make a throw down for that just so it does win!!
That looks absofarkinlutely AWESOME. .
__________________
1 PRIMO XL and a Weber gasser for the quickies on lunch break;) |
|
Thanks from:---> |
10-31-2015, 05:42 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
I like the thinking of this, nice cooking
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
Thanks from:---> |
10-31-2015, 06:16 PM | #6 |
is One Chatty Farker
Join Date: 12-10-14
Location: pensacola florida
|
that looks fantastic.
__________________
Rodney. 24x75 Shirley cabinet with first hip roof main chamber. Shirley double burner griddle stand.kamado joe big joe.weber kettle.4 & 8 gallon Cajun fryers. Lone star grillz large insulated vertical cabinet |
|
Thanks from:---> |
10-31-2015, 06:19 PM | #7 | |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
|
Quote:
I'll admit that it is but it's on a different site so it doesn't matter. Having said that, I must admit that it was very "Comforting" to eat some this morning.
__________________
Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
|
|
10-31-2015, 06:20 PM | #8 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
|
Thank you liv4jpn. Could you please suggest your brilliant idea to Moose for me?
__________________
Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. Last edited by DerHusker; 10-31-2015 at 06:55 PM.. |
|
10-31-2015, 06:22 PM | #9 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
|
__________________
Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
|
10-31-2015, 06:56 PM | #10 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
|
__________________
Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
|
10-31-2015, 06:59 PM | #11 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
|
That is unbelievably gorgeous, dang!
__________________
Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
|
Thanks from:---> |
10-31-2015, 07:19 PM | #12 |
Full Fledged Farker
Join Date: 09-18-15
Location: Baton Rouge, LA
|
Damn that looks good!
__________________
Recteq RT-700 Bull & RT-B380 Bullseye, Grill Dome Large Kamado, Weber Kettle 22 copper, Blackstone 30", [COLOR="DarkOrchid"]LSU Purple[/COLOR] Thermapen MK4, Shirley 24x42 patio model - sold |
|
Thanks from:---> |
10-31-2015, 07:37 PM | #13 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
|
__________________
Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
|
10-31-2015, 07:51 PM | #14 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
|
__________________
Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
|
Tags |
Bacon Crust, Breakfast Pie, Chile Relleno, DerHusker, recipe |
Thread Tools | |
|
|