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Chicago, Bastrop & Frito Pie Frittata

Our 21st Year of Eating, Drinking and Telling You About It! 

HOUSTON Saturdays and Sunday 4-5 p.m., NewsRadio 740 KTRH

A Presentation of Spec’s Wines, Spirits & Finer Foods 

SATURDAY: Every so often, if Santa decides we’ve been really good this year, we get to do our radio show from Chicago. Like Houston, the Windy City is an underrated dining destination that’s actually one of the world’s most fascinating. Among our guests is a Greek-American chef “studying” pork with his chef-son at The Purple Pig and a Southern woman setting the town on its ear with – are you ready? -her competition-winning barbecue.  

SUNDAY: In the wake of disastrous wildfires that swept through the Bastrop area on the road to Austin some months back, the Rotary Club  there is putting on a gala fundraiser called Men Who Cook. And since our own John DeMers is emceeing the event on Dec. 30, we settle in for a lively interview at The Texas Boot Co. with some of the people doing the heavy lifting. 

AUSTIN Saturdays 10-11 a.m., Talk 1370

A Presentation of Spec’s Wines, Spirits & Finer Foods 

Every so often, if Santa decides we’ve been really good this year, we get to do our radio show from Chicago. The Windy City is an underrated dining destination that’s actually one of the world’s most fascinating. Among our guests is a Greek-American chef “studying” pork with his chef-son at The Purple Pig and a Southern woman setting the town on its ear with – are you ready? – her competition-winning barbecue.  

This Week’s Delicious Mischief Recipe

TEXAS FRITO PIE FRITTATA 

2 pounds lean ground beef

2 tablespoons minced garlic

1 cup diced onion

½ cup finely chopped carrot

1 1/2 cups chopped green chiles, such as Hatch (fresh or canned)

1 can cooked navy beans

1 cup chicken stock

1 cup plus ½ cup chunky tomato salsa

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons ground black pepper

1/2 teaspoon white pepper

Pinch red pepper flakes

1/2 bunch cilantro leaves, chopped

12 eggs

½ cup plus 1 cup grated cheddar cheese

½ cup plus 1 cup grated Monterey Jack cheese

1 cup chopped red bell pepper

½ cup chopped green onions

Fritos

Chopped raw onion 

Brown the ground beef in a large pot, then drain off as much fat as you can. Add the garlic, onion, and chiles and saute with the beef for 5 minutes. Add the beans, chicken stock and salsa, and bring to a boil over high heat. Season with the chili powder, cumin, oregano, garlic and onion powders, pepper, white pepper, red pepper flakes, and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 1 hour. 

Meanwhile, preheat the oven to 375 degrees. Make the frittata by beating the eggs until frothy and folding in the ½ cup of each cheese, bell pepper, green onion and remaining ½ cup salsa. Pour mixture into a large, deep casserole or baking dish – the eggs should reach no more than 1/3 up the side. Bake until set, risen slightly and almost cooked through, about 20 minutes. Remove dish from the oven and top with Fritos, chopped onion and the chili. Cover with the remaining 1 cup of each cheese. Return to the oven until the cheese melts and turns golden brown, 15-20 minutes. Serve hot with additional Fritos for fancy garnish. Serves 10-12.

 

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About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

One response »

  1. Oh my God – I am so ready to make this… Next week at the lake house – this will be served. Thanks.

    Reply

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