The Hash Kitchen's Executive Chef Joey Maggiore stopped by to show off some healthy and creative spins on breakfast!
Here are some recipes from today's show:
Artichoke Frittata by executive Chef Joey Maggiore of the hash kitchen
· 8 -10 frozen or fresh artichoke hearts
· 2 slices pancetta, chopped
· ½ cup English peas
· 1 garlic cloves minced
· 1 medium onion chopped fine
· 3 tablespoons olive oil
· 6 eggs
· 1⁄2cup milk
· 1⁄2cup grated parmesan cheese
1. Following directions on package, cook artichoke hearts until tender
2. Cut in half and set aside
3. Pancetta, chopped fine
4. English peas
5. 1 garlic clove, chopped fine
6. White onions, chopped fine
7. Preheat broiler.
8. In medium-sized iron skillet, sauté the garlic and onion in 2 tablespoons of olive oil until golden brown.
9. In a large mixing bowl, combine eggs, milk, oregano, pepper, mozzarella and half the Parmesan.
10. Add cooked garlic with onion mixture and mix well.
11. In same skillet, heat remaining olive oil and arrange the artichoke hearts evenly, cut sides down.
12. Add egg mixture.
13. Reduce heat.
14. Shake pan, cover and cook slowly for 10-15 minutes.
15. Sprinkle top with remaining grated cheese.
16. Place pan under broiler until puffed and golden brown.
17. Shake pan to loosen frittata and slip it onto a serving dish.
Chilaquiles by Executive Chef Joey Maggiore of The Hash Kitchen
Tomatillo Salsa (Salsa Verde*):
1 pound fresh tomatillos
3 fresh serrano chilies
3 garlic cloves, unpeeled
1 large onion, coarsely chopped
Olive oil, as needed
Salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1/4 cup chicken broth or more as needed
1/3 cup vegetable oil
10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)
3 cups roasted Tomatillo Salsa
Kosher salt and fresh ground black pepper
1/2 cup crumbled queso fresco*** or a mild feta
2 thin slices onion, separated into rings
1/2 cup Mexican crema, crème fraiche or sour cream
1/4 cup chopped fresh cilantro leaves, for garnish
2 fried eggs
To make the salsa:
Preheat the broiler or oven to 550 degrees F.
Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chilies, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chilies. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency.
To make the Chilaquiles:
Pour about 1/3 cup vegetable oil into a large sauté pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.
In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.
*Cook's Note: Salsa Verde means "green sauce" and is typically made with tomatillos, green chilies and cilantro. Make your own fresh, or you can also find it canned at most supermarkets.
Tomatillos are a small green fruit encased in a tissue paper-like husk. They should be used when they are still green, before they are ripe and the husk has turned brown. Before using, remove the husk, rinse.
The Hash Kitchen
8777 N. Scottsdale Rd., Scottsdale, AZ 85253