Smoked Portuguese Linguica and Potato Frittata

Cook Time 30 Minutes

Serves 10

8-10 ounces fresh (cooked) Portuguese Linguica, cut in ¼-inch pieces
1 pound Yukon gold potatoes (about 3 medium potatoes), quartered, sliced in ¼ inch pieces
1 large red bell pepper, halved, thinly sliced
1 medium yellow onion, peeled, quartered, thinly sliced
4 cloves garlic, peeled, minced
Kosher salt, as desired
4 tablespoons vegetable oil
8 large eggs
1/3 cup heavy cream
¼ cup finely grated Parmesan cheese
Ground black pepper, as desired

Using a Ninja Woodfire Oven:

Install the Accessory Frame in the bottom level of the unit. Place the Pizza Stone on the Accessory Frame, then place a 10-inch round pan on the stone. Pull open the smoke chamber. While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Close the box.

Turn left-hand dial to select SPECIALTY ROAST. Press WOODFIRE FLAVOR. Set STAGE 1 temperature to 500°F, and set time to 20 minutes. Push the right-hand dial to set STAGE 2, then set temperature to 350°F, and set time to 22 minutes. Select START/STOP to begin preheating (preheating will take approx. 20 minutes).

In a large bowl, toss the linguica, potatoes, peppers, onions, garlic, salt, and oil until evenly combined.

When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place the linguica mixture in the preheated pan. Close door, select START/STOP to begin cooking. Throughout the STAGE 1 cooking cycle, stir the mixture frequently to ensure even cooking.

In a medium bowl, whisk together the eggs, heavy cream, Parmesan, salt, and pepper until smooth.

When STAGE 2 cooking begins, open door, and pour the egg mixture into the pan, evenly covering the linguica and vegetables. Close door to continue cooking.

When cooking is complete, the frittata will be set in the middle and just beginning to brown. Remove pan from oven, slice frittata and serve with Manchego arugula salad.

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Course Dinner

Keyword Frittata, Linguica, potatoes

Cook Time 30

Servings 10

Ingredients

8-10 ounces fresh cooked Portuguese Linguica, cut in ¼-inch pieces
1 pound Yukon gold potatoes about 3 medium potatoes, quartered, sliced in ¼ inch pieces
1 large red bell pepper halved, thinly sliced
1 medium yellow onion peeled, quartered, thinly sliced
4 cloves garlic peeled, minced
Kosher salt as desired
4 tablespoons vegetable oil
8 large eggs
1/3 cup heavy cream
¼ cup finely grated Parmesan cheese
Ground black pepper as desired

Instructions

Using a Ninja Woodfire Oven:
Install the Accessory Frame in the bottom level of the unit. Place the Pizza Stone on the Accessory Frame, then place a 10-inch round pan on the stone. Pull open the smoke chamber. While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Close the box.
Turn left-hand dial to select SPECIALTY ROAST. Press WOODFIRE FLAVOR. Set STAGE 1 temperature to 500°F, and set time to 20 minutes. Push the right-hand dial to set STAGE 2, then set temperature to 350°F, and set time to 22 minutes. Select START/STOP to begin preheating (preheating will take approx. 20 minutes).
In a large bowl, toss the linguica, potatoes, peppers, onions, garlic, salt, and oil until evenly combined.
When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place the linguica mixture in the preheated pan. Close door, select START/STOP to begin cooking. Throughout the STAGE 1 cooking cycle, stir the mixture frequently to ensure even cooking.
In a medium bowl, whisk together the eggs, heavy cream, Parmesan, salt, and pepper until smooth.
When STAGE 2 cooking begins, open door, and pour the egg mixture into the pan, evenly covering the linguica and vegetables. Close door to continue cooking.
When cooking is complete, the frittata will be set in the middle and just beginning to brown. Remove pan from oven, slice frittata and serve with Manchego arugula salad.

Pork Collar Baked Potato

Cook Time 30 Minutes

Serves 10

8-10 ounces fresh (cooked) Portuguese Linguica, cut in ¼-inch pieces
1 pound Yukon gold potatoes (about 3 medium potatoes), quartered, sliced in ¼ inch pieces
1 large red bell pepper, halved, thinly sliced
1 medium yellow onion, peeled, quartered, thinly sliced
4 cloves garlic, peeled, minced
Kosher salt, as desired
4 tablespoons vegetable oil
8 large eggs
1/3 cup heavy cream
¼ cup finely grated Parmesan cheese
Ground black pepper, as desired

Using a Ninja Woodfire Oven:

In a large bowl, toss the linguica, potatoes, peppers, onions, garlic, salt, and oil until evenly combined.

In a medium bowl, whisk together the eggs, heavy cream, Parmesan, salt, and pepper until smooth.

When STAGE 2 cooking begins, open door, and pour the egg mixture into the pan, evenly covering the linguica and vegetables. Close door to continue cooking.

When cooking is complete, the frittata will be set in the middle and just beginning to brown. Remove pan from oven, slice frittata and serve with Manchego arugula salad.

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Keyword Ninja, Pork, Pork collar, potatoes, Spiceology

Servings 1

Ingredients

1 whole Pork collar about 4 pounds
Our Salt Pepper + Three Chiles seasoning from Spiceology
4 large russet potatoes scrubbed and rinsed
Olive oil for the potatoes and for serving
Kosher salt for seasoning
1/2 cup sour cream plus more for serving
1 cup sharp cheddar cheese divided
½ cup finely grated parmesan
1/4 cup buttermilk
4 tablespoons salted butter
3 large scallions finely chopped plus more for serving

Instructions

Pat the pork collar dry and season all over with Salt Pepper + Three Chiles seasoning . You can dry brine this overnight, uncovered in the fridge or tightly wrapped in plastic – just remember to turn your wrapped collar about halfway through brining.
Remove the pork collar from the fridge. Set a smoker to low heat about 250 degrees F. Add the collar directly to the smoker and cook low and low until it hits an internal temperature close to 200 ° F, this will take 4 to 5 hours. Remove the collar from the smoker, cool it for 10 minutes and wrap tightly in butcher paper to rest for an hour while you prep the potatoes.
Heat the grill or oven to 400 degrees F. Coat the potatoes with olive and season on all sides with kosher salt. Roast for about 40 minutes or until fork tender. Remove from the grill and cool.
When the potatoes are cool enough to handle, cut them in half lengthwise, scoop out the tender potato insides (leave about ⅛ inch potato in the skins for structure) and add this to a large mixing bowl. Add the sour cream, half of the cheddar cheese, parmesan, butter, and half of the scallions. Season with a heavy pinch of salt. Add the buttermilk. Use a potato masher to mix and smooth this filling. Scoop ½ cup of the mixture back into each of the potatoes and arrange on a rimmed baking sheet. Top each potato with some of the remaining cheddar cheese.
Return to the grill or smoker. Cook the potatoes until they are warmed through and the cheese is melted and browned, about 15 minutes. While the potatoes cool, shred the pork and toss it with the BBQ sauce.
Pile pork on top of finished potatoes top with scallions, a dollop of sour cream and drizzle of olive oil.

Video

Cheesy Loaded Smashed Potatoes

Cook Time 30 Minutes

Serves 10

8-10 ounces fresh (cooked) Portuguese Linguica, cut in ¼-inch pieces
1 pound Yukon gold potatoes (about 3 medium potatoes), quartered, sliced in ¼ inch pieces
1 large red bell pepper, halved, thinly sliced
1 medium yellow onion, peeled, quartered, thinly sliced
4 cloves garlic, peeled, minced
Kosher salt, as desired
4 tablespoons vegetable oil
8 large eggs
1/3 cup heavy cream
¼ cup finely grated Parmesan cheese
Ground black pepper, as desired

Using a Ninja Woodfire Oven:

In a large bowl, toss the linguica, potatoes, peppers, onions, garlic, salt, and oil until evenly combined.

In a medium bowl, whisk together the eggs, heavy cream, Parmesan, salt, and pepper until smooth.

When STAGE 2 cooking begins, open door, and pour the egg mixture into the pan, evenly covering the linguica and vegetables. Close door to continue cooking.

When cooking is complete, the frittata will be set in the middle and just beginning to brown. Remove pan from oven, slice frittata and serve with Manchego arugula salad.

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Posted by KfnqDuxw | 6 months ago Reply

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Course Appetizer, Side Dish

Keyword potatoes, Salt Pepper + Sour Cream Onion, Spiceology

Cook Time 30

Servings 2

Ingredients

1 pound medium sized yukon gold potatoes
2 tablespoons olive oil
Kosher salt for seasoning
4 slices thick cut bacon
1 tablespoon Salt and Pepper + Sour Cream and Onion our spice blend with Spiceology
1 cup shredded sharp cheddar cheese.
1/2 cup sour cream
1 bunch green onions chopped

Instructions

Heat your grill for medium-high heat cooking, about 400 degrees F. Cook the bacon on a sheet pan lined with foil until crisped, about 15 minutes. Remove from the heat to cool so you can chop them.
Toss the potatoes with the olive oil and season generously with kosher salt. Cook the potatoes in a cast iron skillet on the grill until fork tender and browned, about 20 minutes. Turn the potatoes once, about half way through the cook.
When the potatoes are done, remove them from the heat to cool slightly. Chop the bacon, then use a mallet or heavy bottomed glass to smash the potatoes. Return the potatoes to the skillet and season with the Salt and Pepper + Sour Cream and Onion seasoning. Top with the cheddar cheese and bacon and return to the oven until the potatoes are crisp and the cheddar cheese is melted.
Top the potatoes with more sour cream and the chopped onion and let them cool for a second before you dig in.

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Smoked Portuguese Linguica and Potato Frittata

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