Read Online The Great American Slow Cooker Book by Bruce Weinstein - Free Book Online
Authors: Bruce Weinstein
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the dark, rich, slightly bitter grade B for most baking, its punch can cancel out other flavors in a slow cooker, so we feel grade A (or 1) dark amber is the best choice.
Serve It Up! A poached egg on each serving would certainly be welcome. Or toast pecan halves in a skillet with melted butter and season them with a little brown sugar and a pinch of cayenne before spooning them over the servings.
corn muffin migas
EFFORT: A LITTLE • PREP TIME: 20 MINUTES • COOK TIME: 3 HOURS • KEEPS ON WARM: 1 HOUR • SERVES: 4 TO 10
2- TO 3½-QUART
2 ounces dried Spanish chorizo, diced
4 medium corn muffins (about 5 ounces each), quartered
1 medium red bell peppers, stemmed, seeded, and diced
½ cup canned chopped green chiles, hot or mild
4 ounces (about 1 cup) Monterey jack, shredded
2 large eggs
2 cups milk
4- TO 5½-QUART
4 ounces dried Spanish chorizo, diced
8 medium corn muffins (about 5 ounces each), quartered
2 medium red bell peppers, stemmed, seeded, and diced
1 cup canned chopped green chiles, hot or mild
½ pound (about 2 cups) Monterey jack, shredded
4 large eggs
4 cups milk
6- TO 8-QUART
6 ounces dried Spanish chorizo, diced
12 medium corn muffins (about 5 ounces each), quartered
3 medium red bell peppers, stemmed, seeded, and diced
1½ cups canned chopped green chiles, hot or mild
¾ pound (about 3 cups) Monterey jack, shredded
6 large eggs
6 cups milk
1 Lightly grease the inside of a slow cooker with unsalted butter.
2 Heat a nonstick skillet over medium heat. Add the chorizo and cook, stirring often, until browned, about 6 minutes. Use a slotted spoon to transfer the chorizo bits to the slow cooker.
3 Add the corn muffins, bell pepper, chiles, and cheese. Toss well.
4 Whisk the eggs and milk in a large bowl until smooth, no bits of white floating in the mix. Pour into the casserole, moistening the corn muffin quarters.
5 Cover and cook on low for 3 hours, until the custard has set.
TESTERS’ NOTES
• Here’s a Southwestern breakfast casserole that sort of takes on the flavors of migas, or scrambled eggs with peppers, chiles, and cheese, often served with corn tortillas (or here, corn muffins). Dice the chorizo and bell pepper into tiny bits so you can eat the casserole with a spoon, not a knife and fork.
• Buy corn muffins without any added sugar so that the casserole stays savory, rather than becomes too sweet.
INGREDIENTS EXPLAINED Spanish chorizo is a dried sausage, quite red from paprika and ready to eat right out of the package. It needs to be browned for more flavor here before it’s added to this casserole. You can also use Mexican chorizo, a fresh (that is, raw) sausage that tastes much like a spicy bratwurst; however, it should be cut into thin rounds and fully cooked before adding it to the slow cooker.
biscuits and sausage gravy
EFFORT: A LOT • PREP TIME: 35 MINUTES • COOK TIME: 2 TO 2½ HOURS • KEEPS ON WARM: 1 HOUR • SERVES: 3 TO 8
FOR THE GRAVY
2- TO 3½-QUART
½ pound mild or hot breakfast sausage, any casings removed
1 medium yellow onion, chopped
3 tblsp all-purpose flour
¼ tsp grated nutmeg
1½ cups evaporated milk (regular, low-fat, or fat-free)
4- TO 5½-QUART
1 pound mild or hot breakfast sausage, any casings removed
1 large yellow onion, chopped
6 tblsp all-purpose flour
½ tsp grated nutmeg
3 cups evaporated milk (regular, low-fat, or fat-free)
6- TO 8-QUART
1½ pounds mild or hot breakfast sausage, any casings removed
2 large yellow onion, chopped
½ cup plus 1 tblsp all-purpose flour
¾ tsp grated nutmeg
4½ cups evaporated milk (regular, low-fat, or fat-free)
FOR THE BISCUITS
2- TO 3½-QUART
2 tsp baking powder
¼ tsp salt
2½ tblsp unsalted butter, melted and cooled
6 tblsp milk
4- TO 5½-QUART
4 tsp baking powder
½ tsp salt
5 tblsp unsalted butter, melted and cooled
¾ cup milk
6- TO 8-QUART
2 tblsp baking powder
¾ tsp salt
8 tblsp (1 stick) unsalted butter, melted and cooled
1¼ cups milk
1 Make the
Serve It Up! A poached egg on each serving would certainly be welcome. Or toast pecan halves in a skillet with melted butter and season them with a little brown sugar and a pinch of cayenne before spooning them over the servings.
corn muffin migas
EFFORT: A LITTLE • PREP TIME: 20 MINUTES • COOK TIME: 3 HOURS • KEEPS ON WARM: 1 HOUR • SERVES: 4 TO 10
2- TO 3½-QUART
2 ounces dried Spanish chorizo, diced
4 medium corn muffins (about 5 ounces each), quartered
1 medium red bell peppers, stemmed, seeded, and diced
½ cup canned chopped green chiles, hot or mild
4 ounces (about 1 cup) Monterey jack, shredded
2 large eggs
2 cups milk
4- TO 5½-QUART
4 ounces dried Spanish chorizo, diced
8 medium corn muffins (about 5 ounces each), quartered
2 medium red bell peppers, stemmed, seeded, and diced
1 cup canned chopped green chiles, hot or mild
½ pound (about 2 cups) Monterey jack, shredded
4 large eggs
4 cups milk
6- TO 8-QUART
6 ounces dried Spanish chorizo, diced
12 medium corn muffins (about 5 ounces each), quartered
3 medium red bell peppers, stemmed, seeded, and diced
1½ cups canned chopped green chiles, hot or mild
¾ pound (about 3 cups) Monterey jack, shredded
6 large eggs
6 cups milk
1 Lightly grease the inside of a slow cooker with unsalted butter.
2 Heat a nonstick skillet over medium heat. Add the chorizo and cook, stirring often, until browned, about 6 minutes. Use a slotted spoon to transfer the chorizo bits to the slow cooker.
3 Add the corn muffins, bell pepper, chiles, and cheese. Toss well.
4 Whisk the eggs and milk in a large bowl until smooth, no bits of white floating in the mix. Pour into the casserole, moistening the corn muffin quarters.
5 Cover and cook on low for 3 hours, until the custard has set.
TESTERS’ NOTES
• Here’s a Southwestern breakfast casserole that sort of takes on the flavors of migas, or scrambled eggs with peppers, chiles, and cheese, often served with corn tortillas (or here, corn muffins). Dice the chorizo and bell pepper into tiny bits so you can eat the casserole with a spoon, not a knife and fork.
• Buy corn muffins without any added sugar so that the casserole stays savory, rather than becomes too sweet.
INGREDIENTS EXPLAINED Spanish chorizo is a dried sausage, quite red from paprika and ready to eat right out of the package. It needs to be browned for more flavor here before it’s added to this casserole. You can also use Mexican chorizo, a fresh (that is, raw) sausage that tastes much like a spicy bratwurst; however, it should be cut into thin rounds and fully cooked before adding it to the slow cooker.
biscuits and sausage gravy
EFFORT: A LOT • PREP TIME: 35 MINUTES • COOK TIME: 2 TO 2½ HOURS • KEEPS ON WARM: 1 HOUR • SERVES: 3 TO 8
FOR THE GRAVY
2- TO 3½-QUART
½ pound mild or hot breakfast sausage, any casings removed
1 medium yellow onion, chopped
3 tblsp all-purpose flour
¼ tsp grated nutmeg
1½ cups evaporated milk (regular, low-fat, or fat-free)
4- TO 5½-QUART
1 pound mild or hot breakfast sausage, any casings removed
1 large yellow onion, chopped
6 tblsp all-purpose flour
½ tsp grated nutmeg
3 cups evaporated milk (regular, low-fat, or fat-free)
6- TO 8-QUART
1½ pounds mild or hot breakfast sausage, any casings removed
2 large yellow onion, chopped
½ cup plus 1 tblsp all-purpose flour
¾ tsp grated nutmeg
4½ cups evaporated milk (regular, low-fat, or fat-free)
FOR THE BISCUITS
2- TO 3½-QUART
2 tsp baking powder
¼ tsp salt
2½ tblsp unsalted butter, melted and cooled
6 tblsp milk
4- TO 5½-QUART
4 tsp baking powder
½ tsp salt
5 tblsp unsalted butter, melted and cooled
¾ cup milk
6- TO 8-QUART
2 tblsp baking powder
¾ tsp salt
8 tblsp (1 stick) unsalted butter, melted and cooled
1¼ cups milk
1 Make the
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