Chef Bill Fuller's Recipes: New Year's Day Frittata & Bloody Marias
Chef Bill Fuller stopped by PTL today to show off a great New Year's Day recipe!
New Year's Day Frittata and Bloody Marias
New Year's Day Frittata
It is good luck to eat pork and sauerkraut on New Years. If you missed it last night, here is a good way to get the year started right.
- 1 tsp. Pork fat or bacon fat
- ½ C. Lacinato kale, sliced thinlly
- ½ C. Leeks, sliced thinly and washed well
- ½ C. Diced, roasted ham
- ½ C. Diced, cooked potatoes
- 2 Tbs. Picked thyme
- 6 eggs, beaten
- Salt and pepper
- ½ C. Diced Gruyere cheese
- 2 C. Arugula
- Zest and Juice of 1 Lemon
- Extra virgin olive oil
1. Heat 10" skillet over medium heat.
2. Preheat oven to 375°.
3. When skillet is hot, add fat. Cook kale and leeks quickly getting a good sear. Season well with salt and pepper.
4. When browned (after about one minute), add ham, potatoes, and thyme.
5. Once warm, pour eggs over.
6. Stir in cheese. Place skillet in oven.
7. While frittata is cooking, lightly dress arugula with lemon juice, olive oil, salt and pepper.
8. When fritatta is done, remove from oven. Turn out onto a plate.
9. Cut into wedges. Place on plate.
10. Garnish with arugula.
Bloody Maria
- 2 C. V8 vegetable juice
- Juice of 2 limes
- Juice of 1 orange
- Tabasco and salt to taste
- 4 oz Reposado tequila
- Salt to rim glass
- Whole jalapenos.
1. Combine vegetable juice and citrus juices. Season to taste with tobacco.
2. Pour into a shaker filled with ice. Add tequila.
3. Shake, pour into glasses.
4. Garnish with jalapeno peppers.
