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Stuffing Frittata

This is a repost of my favorite “Thanksgiving Leftover” recipe. This stuffing frittata is SO easy to make for a post-holiday breakfast or brunch.

LEFTOVERS! Stuffing Frittata, MyLastBite

Ingredients 

Cooking spray
2 cups leftover stuffing
1 cup of diced leftover turkey
1 cup of shredded cheddar cheese
8 large eggs
3/4 cup milk
1/4 teaspoon ground fresh nutmeg
2 tablespoons grated Parmesan
Pinch of red pepper flakes
Salt and pepper
2 tablespoons chopped fresh parsley leaves
Stuffing Frittata by MyLastBite.com
Directions
Preheat oven to 400
Coat an ovenproof nonstick skillet with cooking spray.
Place over medium heat (on stovetop).
Mix stuffing and turkey in a bowl, then put mixture in the bottom of pan to warm through.
Sprinkle grated cheddar cheese over top.

In a medium bowl, whisk together eggs, milk, 1 tablespoon of parsley (save the rest for later), red pepper flakes, and nutmeg. Add salt and pepper to taste… it depends on how much seasoning was used in the stuffing.

Pour egg mixture over stuffing and cheese to cover stuffing. Sprinkle Parmesan over top.

Carefully transfer to preheated oven.

Bake until the eggs are set and the sides have puffed up a little bit and cheese is golden, about 15 to 20 minutes.

Cool before cutting.

Sprinkle with remaining fresh parsley.

Remember: This isn’t just for “Thanksgiving Leftovers”. I’ve made it with good old Stovetop stuffing on a lovely Spring day. It’s fun, easy and super tasty!

Stuffing Frittata by MyLastBite.com

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PHOTOS: Chef Ludo’s Confit Pork Belly

Last week I made Chef Ludo Lefebvre’s Confit Pork Belly, in celebration of his new cooking show, The Taste (on ABC).

Prepping and cooking the pork was almost a three-day process, but SO worth the time and effort.

Best of all? I got to share it with Ludo, his wife Krissy and a small group of friends, who gathered at the Lefebvre’s home for the premiere. If you haven’t seen The Taste yet, you can view it online here.

Buying Pork Belly at Lindy & Grundy
I purchased the pork belly at Lindy & Grundy. Erte was kind enough to score the skin for me!

Pork Belly Brining
The first step is to make a brine and refrigerate for 24 hours. Chef Ludo’s recipe is on page 228 of his book, LudoBites.

Pork Belly Confit
Remove the pork from the brine, then confit in lard in the oven on a low temperature. The lard was also purchased from Lindy & Grundy.

Cold-pressing the pork belly
After it’s cooked low and slow, the belly must be cold-pressed in the refrigerator overnight. I used two glass casserole pans and foil-covered bricks to compress the pork.

Pork Belly almost finished
After cold-pressing the pork belly, gently cut pieces, transfer to a new pan and cook until golden brown and heated through.

Pork Belly w Glaze!
Make the Glaze
Ingredients:
1/3 cup of honey
1/3 cup of red wine vinegar
1/3 cup of reduced sodium soy sauce
1/4 teaspoon Chinese five-spice powder
1 and 1/2 teaspoons cornstarch, mixed with 2 teaspoons water

Instructions:
Combine the honey, vinegar, soy sauce and five-spice powder in a heavy small saucepan and bring to a boil over high heat. Whisk the cornstarch mixture, then whisk into the glaze to blend and return the glaze to a boil. Reduce the heat to medium-low and simmer for 1 minute. Remove from the heat and set aside. Cover to keep warm.

Ludo seasoning my pork belly!
I finished the pork belly at Ludo’s home and was thrilled that he (and all the guests) enjoyed it!

PorkBelly11Pork Belly w Glaze!
My Pork Belly Confit finished.

LudoBites Cookbook
The recipe is from LudoBites, available on Amazon or iTunes. I’ve cooked several recipes from the book, and have loved every bite!

Follow Ludo on Twitter

All about The Taste on FaceBook

Follow The Taste on Twitter

Go #TeamLudo!

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Pressed Belly Of Pork

How to make Gordon Ramsay’s Pressed Belly of Pork.

Watch this video (a short clip from his show, the F Word).

Shop for the ingredients (per video recipe)
Pork Belly
Thyme
Garlic
White Wine (1 bottle)
Chicken Stock (1 cup)
Salt & Pepper
Olive Oil

Then follow these next steps:

Pressed Belly Of Pork
Beautiful Pork Belly from Lindy & Grundy

Pressed Belly Of Pork
Preheat the oven to 350 degrees
Score the pork belly, season with salt & pepper then drizzle with olive oil
Add garlic & thyme to pan, resting the scored pork belly on top
Pour about 1/2 bottle of wine around the belly
Cover with foil
Cook for 2 hours in oven

Pressed Belly Of Pork
Remove pork from baking pan

Pressed Belly Of Pork (making the sauce)
Make the gravy by first deglazing with the rest of the white wine
Reduce, add chicken stock, reduce again then sieve into bowl
Cover and put gravy in fridge

Pressed Belly Of Pork
Get two trays (I used two glass pans) and press together

Pressed Belly Of Pork
Weigh down with heavy cans, or use foil-covered bricks
Cold-press in fridge for at least 6 hours

Pressed Belly Of Pork
Remove weights and top pan (carefully)

Pressed Belly Of Pork
Cut into portions
Preheat oven to 500 degrees

Pressed Belly Of Pork
Cook for 10 minutes or until crisped to your liking
Warm the gravy

Pressed Belly Of Pork
Gordon Ramsay’s Pressed Belly of Pork… DONE!

About Gordon Ramsay’s F Word

Follow Gordon Ramsay on Twitter

Lindy and Grundy Butchers

Follow Lindy & Grundy on Twitter

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Chimichurri Butter

Chimchurri ButterI’ve been putting in on everything lately…

Chimichurri Butter on Corn
Chimichurri Butter On Corn

Chimichurri Butter on Chicken Thighs
Chimichurri Butter On Baked Chicken Thighs

Chimichurri Butter w Frittata
Fritatta Made With Chimichurri Butter

Chimichurri Butter on Skirt Steak
And OF COURSE on Skirt Steak!

There are endless ideas for this compound butter… slather it on a crusty baguette, or on mashed potatoes, hash browns, fried rice, steamed spinach, grilled onions, sautéed shrimp, grits, pan-fried tilapia, burgers, grilled cheese sandwiches, cheese steaks, pork chops, pasta, roasted tomatoes …

Chimichurri Butter Recipe by Ingrid Hoffmann

Chimchurri ButterIngredients
2 tablespoons sherry vinegar
1 tablespoon fresh lemon juice
3/4 cup chopped flat leaf parsley
3 tablespoons chopped fresh oregano leaves
2 garlic cloves, roughly chopped
Pinch red pepper flakes (optional)
2 sticks (1 cup) unsalted butter, room temp
Salt

Directions
Place the vinegar, lemon juice, parsley, oregano, garlic and red pepper flakes in a food processor and pulse until finely chopped. Transfer the mixture to a piece of cheesecloth or a kitchen towel and wring out the excess liquid. Place the mixture in a small bowl and stir in the butter.

Transfer the chimichurri butter to a sheet of plastic wrap and shape it into a log. Wrap in plastic wrap and refrigerate until it has hardened.

Note: I just placed in plastic container then scooped out with small ice cream scoop.

I also love Chimichurri with TUNA aka my “ChimiTuna” 

About Chimichurri

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Squash Habañero Chutney Recipe

Squash & Habañero Chutney, MyLastBite.comSome like it hot. I like it fiery hot.
Squash Habañero Chutney Recipe
Whenever I mix up a big batch of my homemade habañero chutney, I’m usually the only one who ends up enjoying it. So when I’m cooking for a crowd, I make a version that includes apple and squash, which temper the heat of the habañero. I’ve used it on burgers, steak, chicken, fish, quesadillas, and even topped on an omelet. And just in case a fellow fire-eater sits down at my table, I always have some freshly, chopped habañero on the side.
Squash Habañero Chutney Recipe

Ingredients

3 tablespoons of olive oil

1 cup fresh squash, cleaned and chopped into 1/2 inch pieces
1 medium granny smith green apple, cored peeled and diced
1 medium red onion, diced
Squash & Habañero Chutney, MyLastBite.com3 small habañero chiles: 2 seeded and diced (save 1 portion for later, plus 1 whole for garnish)
2 teaspoons grated fresh ginger
8 cloves garlic, chopped into small pieces
1/2 teaspoon fresh thyme leaves, plus extra sprig for garnish
1 teaspoon ground allspice
1/2 cup of white wine vinegar
1/4 cup of brown sugar
1 teaspoon of salt
Water

Directions

Squash & Habañero Chutney, MyLastBite.comHeat oil in large pot or Dutch oven over medium heat. Add onion, apple, pumpkin, chili, garlic, ginger and gently saute for about ten minutes.

Add enough water to cover contents and mix. Make sure to scrape bottom of pot to pick up any tasty brown bits.

Add allspice, thyme, vinegar then cover and cook until the mixture is just tender (stirring occasionally) for about 5 minutes.

Add brown sugar and bring to a boil, stirring gently until the sugar is dissolved.

Simmer gently, stirring often, for about 30-45 minutes or until most of the liquid evaporates and chutney is thick, with chunks remaining.

Stir in salt and mix well, gently smashing pieces of pumpkin. But don’t smash too much, a few chunky pieces are good. If mixture is not soft enough, add 1/4 cup of water and continue cooking on low heat. Continue adding water until the texture feels like a thick jam, then remove from heat.

Squash & Habañero Chutney, MyLastBite.com

Let chutney cool and prepare your steak (or whatever you decided to cook).

Squash & Habañero Chutney, MyLastBite.com
Serve chutney chilled or at room temperature.

Originally posted on “Tastespotting This Summer”, Patrón Social Club website 8/28/2010

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Queso Fresco Salsa [Recipe]

If you like your salsa chunky and cheesy, here’s an easy one that’s perfect for Cinco de Mayo. This recipe is one that I make regularly for parties and family gatherings (and was featured on Saveur.com last year). I don’t remember where I first got the basic salsa recipe, but I pretty much just combined that with a classic chimichurri mix, and added crumbled queso fresco cheese at the end.

Cooking w/ the Twins! 2/3/10Ingredients:
4 cups cherry tomatoes (or any small)
4 garlic cloves, minced
1/2 cup finely chopped Italian parsley
1/2 cup finely chopped cilantro
2 Jalapeño Chiles, de-seeded (if needed) & sliced thin
2 limes, juiced
1 medium jicama, peeled and diced
4 ripe tomatillos, husked, rinsed and diced
1 small red onion, sliced thin
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 pound queso fresco cheese, chopped or crumbled
salt and pepper to taste

Cooking w/ the Twins! 2/3/10Instructions:
Heat up the broiler.

Put the tomatoes (make sure they are dried) onto a baking sheet, drizzle olive oil and rub all over tomatoes, then add a bit of salt and pepper.

Broil until the tomatoes just burst, about 4 or 5 minutes.

Remove tomatoes from oven and let them cool.

Combine garlic, jalapeno and lime juice into a large bowl, then whisk in vinegar and olive oil.

Depending on if you like your salsa chunky or smooth, you can either place ingredients in food processor or mix into same bowl.

For the salsa we made (in photos), we blended all the broiled tomatoes, as well as half the remaining ingredients in food processor. We then blended in the remaining ingredients and the cheese at the end.

If you want the salsa chunky, then add all ingredients into bowl and mix by hand. If you like it super smooth and juicy, then blend in food processor (or blender) until you get the consistency you want.

Taste and season the salsa with salt or pepper if needed.

You can eat right away, but it will taste better if given time in fridge. Make sure to cover tightly.

Cooking w/ the Twins! 2/3/10

Enjoy!

Featured on Saveur.com

Many more recipe photos on Flickr!

Originally posted 2/5/10

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Guinness Float (with spicy chocolate)

Guinness FloatHere’s a super easy Guinness float recipe that we make every year on St. Patrick’s Day. It’s super fatty, super bold and super delicious. Which is why we only enjoy it on March 17th!

What you need:

1 bottle of 11.2 oz Guinness Draught
1 pint of vanilla ice cream
1/4 cup of heavy cream (optional)
1 tablespoon of malted milk
Dark chocolate shavings (I like Lindt Excellence Dark Chocolate with infused premium red chili)
Blender

Guinness Float
How to make it:

Guinness Float1. Scoop Ice Cream into blender
2. Poor Guinness on top
3. Add dry malted milk powder
4. Gently hand mix together
5. Use blender to finish mixing
6. If too thick, add heavy cream to dilute
7. Zest chocolate on top before serving
8. Smile!

Happy St. Patrick’s Day!

About Guinness

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