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Sriracha Bacon Cheese Burger Frittata

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Sriracha Bacon Cheese Burger Frittata
Sriracha Bacon Cheese Burger Frittata

We are seeing all these fancy designer burgers making it out from the specialty burger shops to the fast food joints.  Some are pretty good, so we had to get in on the action.  Making a batch of bacon with a Honey Sriracha sauce coating, got this one going.  We made this using the original cheese burger style quiche but added in the fancy bacon and a few other choice ingredients.

Ingredients

Honey Sriracha Bacon

  • 1 pkg Thick Sliced Bacon (at least 12 slices)
  • 4 Tbsp Honey
  • 6 Tbsp Sriracha
  • 2 Tbsp Soy
  • 2 tsp ground Black Pepper

The Rest

  • 1 – 1/2 lb Ground Beef, 80/20 is best
  • 1 medium White Onion, chopped
  • 1 Egg
  • 2 tsp Black Pepper, ground
  • 1 tsp Sea Salt, ground
  • 1/4 cup Green Onion, chopped
  • 1 large Beefsteak Tomato, chopped
  • 1/4 cup Blue Cheese Dressing
  • 6 Tbsp Sriracha
  • 1 – 1/2 cup Swiss Cheese, shredded
  • Base Quiche Mix, with 2 extra Eggs
  • 2 pie pans

Preparation

Honey Sriracha Bacon

Preheat the oven to 350 degrees.  In a small pot over medium heat, mix together the Honey, Sriracha and Soy Sauce and bring to a slight boil for 2 minutes.  Stirring the whole time.  Lower the heat to keep warm.  On a baking tray lined with foil, place a baking grill and then cover with slices of bacon laid with a little overlap between slices.  Then brush the top side liberally with the honey sriracha sauce.  Place in the oven for 10 – 15 minutes, keeping an eye on it so that the top is just starting to turn dark brown.  Remove, drain the grease and flip the bacon over.  Then brush the bacon again with the honey sriracha sauce.  Return to the oven for another 10 15 minutes, making sure that you don’t burn it.  Remove, drain and allow to cool.  When cooled chop into 1/2 inch pieces.  Refrigerate until final assembly.

The Rest

In a large mixing bowl, mix the Ground Beef, Chopped White Onion, Egg, Pepper and Salt together thoroughly.  If there is any Honey Sriracha Sauce left, mix that in too, just for fun.  Cover and refrigerate for 30 minutes.  Now would be a good time to chop up the Green Onion and Tomato and put them in separate container and refrigerate until final assembly.

You can finish the burgers by either pan frying or fire grilling.  I prefer the grilling method, but both are done on high heat.  When your ready, take the meat out of the refrigerator and form into patties just like you would for making burgers.  Cook these until medium well, no pink inside and a little char on the outside.  Remove from heat and allow to cool to room temperature.  Then chop them up into smaller chunks, or hand tear them up, no larger than 3/4 inch.  Refrigerate until final assembly.

Final Assembly and Cooking

Preheat the oven to 375 degrees.  Line the pie pan with either a thin coating of olive oil or coconut oil.  Mix into the pans equal amounts of the bacon, hamburger and tomato.  Add in a little of the shredded Swiss Cheese as well.  Prepare the base quiche mix, with 2 extra Eggs, and add in the Blue Cheese Dressing and 6 tablespoons of Sriracha.  Mix this thoroughly with a whisk and gently pour over the ingredients in the pie pans.  Top with the remaining Swiss Cheese and Green Onions.  Cook in the oven for 30 -40 minutes, until the cheese starts to brown.  Remove and either serve or pack it away for the rink.

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Bulgogi Quiche in a Ramen Crust

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Kalbi BBQ with Ramen Crust
Bulgogi with Ramen Crust

Bulgogi, or Korean BBQ Beef, is one of my favorite spiced meat dishes.  Traditionally made from thinly sliced rib-eye steak usually cut at a Korean market, this can also be made by thin slicing regular rib-eye or sirloin across the grain.  You can also increase the amount of red pepper flakes to easily bring the heat.  Works best as a Frittata or upgrade to the Ramen Crust from the previous recipe.  However, if you go Frittata style I recommend adding 1/2 cup of steamed rice to each pie.

Serves: 16 – 22 (2 Quiches)

Ingredients

  • 1 – 1/2 lbs. thinly sliced Rib-Eye or Sirloin Steak
  • 1/4 medium Yellow Onion
  • 4 Green Onions, finely sliced
  • Base Quiche Mix
  • 4 extra Eggs
  • 1/4 pint of Half and Half, extra
  • 2 Ramen Crusts (optional)

Marinade

  • 1/2 cup Soy Sauce
  • 4 Tbsp Brown Sugar
  • 4 cloves Garlic, minced
  • 1 Tbsp Sesame Oil
  • 3 Tbsp toasted Sesame Seeds
  • 1/2 tsp Crusted Red Pepper
  • 1/4 tsp ground Black Pepper

Preparation

In a large mixing bowl, combine all the ingredients for the marinade and whisk until fully mixed.  If you haven’t been able to get your beef thin sliced from the store, you can take a regular US style cut and place it in the freezer for about 45 minutes.  Then take it out and slice it across the grain into slices that are less than 1/4 inch.

When all of the marinade is fully mixed and you’ve got the beef fully sliced, add the sliced beef and both kinds of onions into the bowl.  Using your hands, massage the marinade into the each slice of the beef.  Cover and refrigerate for 1 hour.

You can either pan fry this or grill it over an open flame.  To pan fry, use a skillet over high heat with some Sesame Oil and place the slices in a single layer on the pan.  Fry each side until cooked with a little dark brown and crispy bit on each side.  If grilling, get the grill to about 400 deg, and spread each slice on the grill for no more than 4 minutes per side.  Again try to get some good dark brown caramelized spots on each side. When all done, allow to rest at room temperature for at least 5 minutes, before continuing.  Brush lightly with the remaining marinade and refrigerate until final assembly.

While your cooking the meat, take the remaining onions out of the marinade and just flash grill them.  Just enough to get some char mark on them, but not enough to soften them.  You can either store these separately or combine with the meat for storage until final assembly.

Final Assembly and Cooking

Preheat the oven to 375 degrees.  Get your prepared crusts, and prepare your base quiche mixture, adding to it the extra Eggs, Half and Half, and 1/4 cup of the remains of the marinate.  Take the meat and onions, reserving a about 1/4 cup of the green onions, and spread out in the crusts equally.  After the quiche mixture is fully whipped, gently pour this over the meat and onion.  Sprinkle over the top the reserved green onions.  Cook in the oven for 30 – 40 minutes or until the top is a golden brown and you can stick a toothpick in the middle and it come out dry.

Remove and either serve or pack up for the trip to the rink.

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Ramen Noodle Crust

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Ramein Crust
Ramen Crust

Here we are adding a new crust to our library.  They make all kinds of things out of these noodles that almost all of us have had at one point in our lives.  Usually, while we were young.  This is something that I’ve been trying to figure out for a while and I’ve finally cracked it.  And it was so simple.

This crust will go great with any quiche that your trying to make that uses an Asian inspired filling.  An upcoming post will feature this as the crust, so stay tuned.

Makes 2 Crusts

Ingredients

  • 2 packages of your favorite Ramen Noodles
  • 2 Eggs
  • 4 Pie Pans
  • 2 tsp Coconut Oil

Preparation

Prepare just the Ramen Noodles by the directions on the package.  Just make sure you don’t use the flavor packet yet.  When done strain the water and allow the noodles to cool completely.  Coat the bottom of 2 of the pie pans with Coconut Oil and lightly coat the outside of the remaining 2 pie pans.  You are basically making a release mold to help hold the form while cooking the Noodles.  When you’ve coated these, but them in the refrigerator until you’re ready to fill them.

Place the noodles into a mixing bowl and add the Eggs and optionally the flavor packets and mix everything together gently but thoroughly.  Remove one set of Pie Pans from the refrigerator and fill with half of the Noodles.  Using wet hands, press the Noodles out and up the sides of the bottom pan.  You will only be able to spread this out so much because the Noodles will try to pop back to their original shape.  When you’ve evenly spread them as much as you can, place the outside oiled Pie Pan on top of the Noodles and press down starting in the middle of the pan.  Working to try and get the Noodles tightly compacted and evenly spread out throughout the bottom of the pan.  When complete, place this back in the refrigerator and repeat for the other pie pan.  Get the other pair of pans out and repeat.  Keep these in the refrigerator for at least 30 minutes.  It is also a good idea to stack them and put some kind of weight on them to keep everything together while cooling.

After the pans have been cooled for at least 25 minutes, preheat your oven to 400 degrees. When the oven is ready, put the pans in on the middle shelf.  If you’ve got pie weights, use them, but they are not absolutely necessary.  Bake for 15 minutes, and remove the top pans.  Bake another 5 minutes and then you can remove them and allow them to cool.  Refrigerate if your not going to use them right away.

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Chicken Pasta and Tomato Quiche

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Chicken Pasta w/ Sun Dried Tomato Quiche
Chicken Pasta w/ Sun Dried Tomato Quiche

Last week we made a Lasagna Quiche which was primarily made to be easy to make and help recover after a hard skate.  Since not everyone likes beef or pork, here is one that uses chicken for the main ingredient.  This one got topped with a little Prosciutto for fun but that is optional.

Serves: 16 – 22 (2 Quiches)

Ingredients

  • 4 Chicken Breasts
  • 1 cup Bow tie Pasta
  • 6 tsp Olive Oil
  • 2 tsp Ground Pepper
  • 1 tsp Sea Salt
  • 4 cloves Garlic, minced
  • 4 tsp Marjoram, chopped
  • 1/2 cup Red Wine
  • 1 cup Sun Dried Tomatoes (not in oil), chopped
  • 2 pie crusts
  • Base Quiche Mix
  • 2 cups Romano Cheese, shredded
  • 1/2 cup Prosciutto, diced (optional)

Preparation

Prepare the Pasta according to the instructions on the package, or alternatively you can prepare this in a skillet with just enough salted water to cover the pasta, at a boil until the pasta is soft but firm.  Remove from the water and strain.  In this case, return the pasta back to the warm skillet and mix in 2 tsp of Olive Oil to coat all the pasta.  Remove from the skillet and put in a container and refrigerate until final assembly.

Pound out the Chicken Breasts until they are no thicker than 1/2 inch.  Coat each side with Olive Oil and season each side with Salt, Pepper, 2 cloves minced Garlic and a light sprinkle of about 1/2 of the Marjoram.  In a large skillet over medium-high heat, cook the chicken breast to a golden brown on the outside.  This should take 4 – 6 minutes per side.  Be careful not to cook too long, the chicken will get tough.  We want this to be browned and still juice in the middle.  Set aside and allow to cool.  Refrigerate in a container until ready for final assembly.

In a small pot, over medium-high heat, combine the Red Wine and the Sun Dried Tomatoes with the remaining Garlic, Marjoram and 1 or 2 tsp Olive Oil and bring to a slow boil, stirring occasionally.  Continue to cook for 3 – 5 minutes at the slow boil.  Remove from heat and allow to cool in a container before refrigerating this tomato sauce until final assembly.

Final Assembly and Cooking

Preheat the oven to 375 degrees.  Take the refrigerated chicken and dice into 1/2 inch chunks.  Then in a large mixing bowl combine and thoroughly mix the pasta and chicken.  Then transfer equal amounts to each of the prepared pie crusts.

Prepare the Base Quiche Mix and into that add the tomato sauce and mix completely.  Pour this equally over the chicken and pasta in the pie crusts.  Top that equally with the Romano Cheese and Prosciutto (optional).

Place the quiches in the oven and cook for 30 – 40 minutes, checking after 30 minutes to make sure the cheese doesn’t get too brown.  The top should be just turning golden brown when ready to come out.  Either serve hot or pack up and head to the rink.

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Lasagna Frittata

Lasagna Frittata
Lasagna Frittata

Almost every hockey player knows that one of the best recovery foods is comprised of either beef or chicken, tomatoes and pasta.  If you’ve ever been around a game that goes to multiple overtime periods, you’ll find trays of meaty lasagna or other meaty pastas being devoured by the players in the overtime intermissions.  So why not make a quiche.  Here is and update to the original Lasagna Quiche from the Real Men DO Eat Quiche cookbook.  This actually makes mini-lasagna in each pie pan, instead of what we came up with before.

Serves: 16 – 22 (2 Quiches)

Ingredients

  • 1 lb Hamburger
  • 1 lb Italian Sausage
  • 2 Tbsp Olive Oil
  • 1 large Onion, finely chopped
  • 1 Shallot, finely chopped
  • 4 cloves Garlic, finely chopped
  • 2 Tbsp Pepper
  • 1 Tbsp Salt
  • 1 tsp Cinnamon
  • 2 cups Porcini Mushrooms (chopped)
  • 1 cup Spaghetti or Bolognese Sauce (pick your favorite)
  • 12 pieces of Lasagne Pasta
  • Base Quiche Mix
  • 6 tsp Butter
  • 2 Pie Pans
  • 1 cup Mozzarella Cheese, shredded
  • 1 cup Parmesan Cheese, shredded

Preparation

In a large skillet or pot over medium-high heat add the Olive Oil.  When the oil is hot, add in the Onions, Shallots and Garlic and stir.  After about 2 minutes add in the Pepper, Salt and Cinnamon and continue to stir until the onions are soft and translucent, about 2 minutes more.  Add in the Beef and Sausage and raise the heat to high.  Continue cooking this until the meat is just starting to brown, about 5 – 10 minutes.  Add in the mushrooms and continue cooking for another 5 – 10 minutes, stirring frequently.  You’ll know your done, when the meat is starting to get a crisp browning and the mushrooms have soaked up most of the grease.  Remove and stain to reduce the grease.  If you want you can use the grease later in the Spaghetti Sauce and Base Quiche Mix to add flavor, I don’t because this makes a greasy quiche.  Put the strained mixture in a container and refrigerate until final assembly.

Although I’m told that some Lasagne Pasta doesn’t need to be cooked first, I cook it by the instructions anyway.  Instead of cooking these in a large pot with a lot of water, I’ve taken to using a skillet or large pot with just enough water to cover the pasta.  To the water I add a dash of Olive Oil and Salt.  Then when the water is boiling, add in the pasta and cook for about 6 – 8 minutes.  This is a little faster and uses a whole lot less water.  Strain the water out and put the pasta back in the hot pot and add in 4 teaspoons of butter and make sure this is all melted and fully coating the pasta.  If you need to add a little heat to get this done.  Transfer the pasta to a container and refrigerate until final assembly.  If you want to you can line your pie pans with 1 teaspoon of butter each and refrigerate.

Final Assembly and Cooking

Preheat the oven to 375 degrees.  Prepare the Base Quiche Mix in a large mixing bowl as you normally would.  Add in the Spaghetti or Bolognese Sauce and continue to whisk for an additional 3 minutes.

Place one layer of pasta in the bottom of each pie pan.  Then spoon in a layer of the meat mixture.  Slowly add the eggs/sauce mixture to form a layer.  Top this is a thin layer of the shredded cheeses.  And repeat this step until almost to the top edge of the pie pans.  Three layers is usually enough.  Top the last layer with all of the remaining cheese.

Place in the oven and cook for 30 – 40 minutes.  Keep an eye on the cheese so that you don’t burn it, but a little browning makes for a good flavor.  Remove from the oven and either serve or pack it up for the rink.