Yesterday I decided if I wanted to eat something I'd better get to cooking. I took a couple packs of baby artichoke hearts (Trader Joe's) from the freezer and dumped them on my sausage board to thaw for a couple of hours. Once thawed I Pam'd up one of my oven safe pans and poured in a few tablespoons of olive oil, let that heat while I chopped up a bit of onion. Once the pan was heated I tossed in the onion to clarify, then added the artichoke hearts.
I kept tossing the hearts and onions with a pair of spatulas until they started to brown up a bit, then dumped a half dozen scrambled eggs into the pan and turned down the heat a touch. I cook it kind of like an omelet, nice and slow and when the top is set enough I flip the frittata into another identical pan that's oiled and heated. Back on the stove for the bottom egg to set, then into a 350º oven to cook thru for ten minutes.
When it's ready to come out I slide the frittata onto a dish, squeeze some fresh lemon juice on it, then cover it with foil and let it rest while I get on the the rest of dinner
I had the Weber fired up with the Vortex all set to go with a couple of chunks of hickory. Nine good sized chicken thighs with a coating of Jeff's Original Rub, no sauce this cook.
Yes, you will get some smoke going using the Vortex this way
A couple of lid rotations to ensure even heat distribution, 40-45 minutes crispy skin chicken thighs ready.
Plated up with a slice of the artichoke frittata, a nice buttery yam, and a glass of decent cab.
The very first thing I did was gobble down that crispy chicken skin, with the cooked on rub it was better than candy, thigh meat was juicy. The artichoke frittata is a Italian peasant dish that my noni taught my mama to make, and mama taught me. It's a delicious side that goes with absolutely any meal, and I also love a slice cold right out of the fridge. Now there's some leftovers to graze on while thinking up what comes next. Thanks for lookin' in! RAY
I kept tossing the hearts and onions with a pair of spatulas until they started to brown up a bit, then dumped a half dozen scrambled eggs into the pan and turned down the heat a touch. I cook it kind of like an omelet, nice and slow and when the top is set enough I flip the frittata into another identical pan that's oiled and heated. Back on the stove for the bottom egg to set, then into a 350º oven to cook thru for ten minutes.
When it's ready to come out I slide the frittata onto a dish, squeeze some fresh lemon juice on it, then cover it with foil and let it rest while I get on the the rest of dinner
I had the Weber fired up with the Vortex all set to go with a couple of chunks of hickory. Nine good sized chicken thighs with a coating of Jeff's Original Rub, no sauce this cook.
Yes, you will get some smoke going using the Vortex this way
A couple of lid rotations to ensure even heat distribution, 40-45 minutes crispy skin chicken thighs ready.
Plated up with a slice of the artichoke frittata, a nice buttery yam, and a glass of decent cab.
The very first thing I did was gobble down that crispy chicken skin, with the cooked on rub it was better than candy, thigh meat was juicy. The artichoke frittata is a Italian peasant dish that my noni taught my mama to make, and mama taught me. It's a delicious side that goes with absolutely any meal, and I also love a slice cold right out of the fridge. Now there's some leftovers to graze on while thinking up what comes next. Thanks for lookin' in! RAY
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