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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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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.

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Guinness Corned Beef

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Guinness Corned Beef Stew
Guinness Corned Beef Stew

Irish Corned Beef Stew is always a good meal.  If made right its always got a lot of flavor and can be considered a whole meal.  Here we’ve taken the basic concept and add another flavor, Guinness Beer.  This one you’ll need to allow an extra 8 hours to cook the filling in a crock pot or slow cooker.  The version pictured above was made with a regular pie crust, but we made on of these with an Irish Soda Bread Crust which was even better.

Serves 16 – 22 (2 Quiches)

Ingredients

  • 1 lb. Corned Beef, sliced and roughly chopped
  • 1/2 Cabbage, chopped
  • 4 large Carrots, chopped
  • 4 Celery Stalks, chopped
  • 2 pints Guinness Beer
  • 2 tsp Garlic, minched
  • 2 Tbsp Pepper
  • 1 Tbsp Salt
  • 1 Tbsp Thyme
  • 2 cups Beef Stock
  • 2 Tbsp Dijon or Beer Mustard
  • up to 1/2 cup Flour, for thickening
  • 1 cup Dubliner Irish Cheddar (one 200 g package) shredded
  • 2 Pie Crusts of your choice
  • Base Quiche Mix, less 1 egg and 1/4 pint Half and Half

Preparation

You’ve got a lot of chopping to do, so get busy chopping the all the vegetables into small chunks no larger than 3/4 inch.  Place all of these in the bottom of a crock pot or other slow cooker.  Layer the chopped Corned Beef on top of that.  In a mixing bowl, combine the Garlic, Salt, Pepper, Thyme, Mustard and half of the Beef Stock.  Mix well so that all the powders are fully mixed.  Add in the first pint of Guinness.  Then pour this mixture into the crock pot over the meat and vegetables.  This should be enough to cover fully cover the ingredients, if not add a little more Beef Stock to cover.  Cover the cooker and set it on high heat for 8 hours.  Check on it at about 4 – 6 hours to make sure that the solids are still covered with liquid.  If not add enough equal parts Beef Stock and Guinness to cover.  At 8 hours of cooking this should be ready, but if you want you can cook longer.

Pour the contents of cooker through a strainer, reserving the liquids into a large pot.  Put the solids into a container and refrigerate until ready for final assembly.  Put the large pot with the liquids over medium high heat to bring to a slow boil.  Add in 2 tablespoons of flour at a time, thoroughly mixing to thicken up the liquid.  Repeat until you’ve created medium thick gravy.  Reduce heat to a slow boil and continue to cook for about 30 minutes stirring occasionally.  Allow to cool and put in another container and refrigerate until final assembly.

Final Assembly and Cooking

Preheat the oven to 375 degrees.  Place the solids from the previous step equally into each of the prepared pie crusts.  Gently mix in a about 1/4 cup of the cheese into the solids.  In a large mixing bowl, prepare the Base Quiche Mix (less 1 egg and 1/4 pint of Half and Half) and mix in 1 – 1/2 cups of the gravy mixture from above.  Whisk for at least 3 minutes to fluff up the eggs.  Pour mixture gently over ingredients in the pie crusts, filling to near the top of the pie pan.  Spread the remaining cheese over the top of the quiche filling.  If you don’t mind a little browned cheese, as in the photo above, simply cook in the oven for 30 -40 minutes, until the cheese is browning in the center.  For a more even browning of this cheese, wrap the pie pans with 3 – 4 inches of aluminum foil around the edges, gently folding down the foil but not pressing into the quiche.

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South African Bobotie Frittata

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South African Bobotie Frittata
South African Bobotie Frittata

If you’ve never heard of Bobotie, it’s a lightly curried lamb and beef mixture with a chutney sauce and almonds as the primary ingredients.  This dish was also popular in Europe in the Middle Ages, after the Crusaders introduced Turmeric from the East.  Bobotie was traditionally made with the meat left over from the Sunday roast.

Serves: 16 – 22 (2 frittatas)

Ingredients

  • 1 lb ground beef
  • 1 lb ground lamb
  • 1/2 cup plain Panko
  • 1 yellow onion, finely chopped
  • 3 extra Egg
  • 1/2 cup seedless Raisins
  • 1/2 cup Almonds, chopped or sliced
  • 2 Tbsp Apricot Jam
  • 2 Tbsp Fruit Chutney
  • 2 Tbsp Lemon Juice
  • 2 tsp Curry Powder
  • 1 tsp Turmeric
  • 1 Tbsp Olive Oil
  • Base Quiche Mix
  • 2 Pie Pans

Preparation

In a large mixing bowl, combine all of the ingredients above except for the 2 eggs, 1/2 of the Almonds, the Olive Oil and Base Quiche Mix.  Mix thoroughly.   In a large skillet over medium high heat drop in the Olive Oil and when hot enough, add in the meat mixture and cook until lightly browned.  Try to keep a few large chucks of the mixture together will help, but is not necessary.  Remove, drain and allow to cool.  Properly store until final assembly.

Final Assembly and Cooking

Preheat your oven to 375 degrees.  Coat the pie pans lightly with oil (I like coconut oil for this) or butter.  Place the meat mixture evenly into the two pie pans.  Prepare the usual base quiche mix and add the two extra eggs.  When fully whipped, pour gently over the mixture in the pans.  Sprinkle the remaining Almonds over the fillings and transfer to the oven.  Cook for 30 -40 minutes or until the egg portion of the dish is starting to brown.  Remove from the oven and serve or wrap in foil to transfer to the rink.