Recipes (alt.food.recipes) An alternative recipe newsgroup. For the posting and sharing of recipes.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 03-06-2006, 03:08 PM posted to alt.food.recipes
external usenet poster
 
Join Date: Feb 2006
Posts: 211
Default French Quarter Frittata

French Quarter Frittata
Yield - 12 Brunch or Luncheon sized servings

Ingredients
1 LB VERMICELLI PASTA (Boiled very "Al Dente" almost dry)
1/4 LB FRESHLY GRATED PARMESAN CHEESE
1/4 LB FRESHLY GRATED ROMANO CHEESE
1/4 BUNCH CURLY PARSLEY (Chopped)
1/2 BUNCH LEEKS (White-bottom parts only, thinly sliced)
1/4 CUP PIMENTOS (Diced)
1/8 LB BUTTER (Melted)
1/2 TSP GRANULATED GARLIC
1/4 TSP LOUISIANA HOT SAUCE
1/2 LB ANDOUILLE (Cut into 1/8 inch slices then quartered)
1/2 LB 26 - 30 COUNT SHRIMP (Boiled, peeled and de-veined)
1 DOZEN EGGS (Beaten)

Method
In a large stainless steel bowl combine the first nine ingredients,
mix thoroughly, but be gentle so as not to break up the pasta.

In a large (14 inch minimum), heavy non-stick or cast iron skillet and
over low to medium heat pour the seasoned pasta into the skillet.
Spread the pasta out evenly over the entire pan. Gently blend in the
andouille and shrimp, next, slowly add the egg batter. Evenly
distribute the batter throughout the pan, including the sides.

Allow the eggs, shrimp and pasta to simmer for 3 - 5 minutes. Do not
stir or move the filling once the eggs have been added. Lift the pan
to a 15 degree angle and place the edge of the pan directly over the
heat. This will allow the edges and sides of the frittata to cook and
brown. Turn the pan 90 degrees, tilt the pan again and cook as before.
Continue to do this to ensure even cooking throughout the entire
bottom and sides of the frittata. Lift the edges of the frittata to
check for color and doneness, the top should be somewhat cooked
through and just a little runny.

Place a circular platter (at least 16 inches in diameter) on top of
the skillet, hold the bottom of the platter in place and quickly turn
over together. (As you would do a pineapple upside-down cake or shrimp
mold.) Then replace the frittata to the skillet to finish cooking the
original top side. Move the pan around the heat to insure even
cooking. When done, the eggs and shrimp should be completely cooked
through and the pasta golden brown.


~~

MySpace URL:

http://www.myspace.com/duckie067

Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Quarter Pound PRAKE Zed Frehley[_3_] General Cooking 0 07-01-2016 01:02 AM
Business Group dinner recommendation in New Orleans French Quarter(in October)? Mark[_19_] Restaurants 3 24-08-2008 12:35 AM
The 27-cent-a lb Chicken Leg Quarter Lives! cybercat General Cooking 29 11-04-2008 03:53 PM
French Quarter Coffee International Recipes OnLine Recipes (moderated) 0 01-01-2008 09:37 PM
Quarter Life Crisis [email protected] General Cooking 22 25-06-2006 02:44 PM


All times are GMT +1. The time now is 08:23 PM.

Powered by vBulletin® Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
Copyright 2004-2020 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017