Pork Roast Strata With Green Chiles And Goat Cheese Recipes

SLOW-ROASTED PORK AND MUSHROOM STRATA

Steps:

• Preheat the oven to 350 degrees F and spray a 9-inch square baking dish with nonstick cooking spray.
• Whisk together the milk, heavy cream, thyme, cayenne, eggs, 1 teaspoon salt and several grinds of black pepper in a large bowl until smooth. Fold in the bread, pork, mushrooms and 1/2 cup of the fontina until the bread softens and everything is well combined. Pour into the prepared baking dish and top with the remaining 1/4 cup fontina.
• Cover the baking dish with aluminum foil and bake until the edges are lightly golden, 35 minutes. Remove the foil, then continue to bake until the strata is puffed, set in the center and golden brown all over, about 30 minutes more. Let rest 10 minutes, then sprinkle with chopped parsley and serve.

PORK ROAST STRATA WITH GREEN CHILES AND GOAT CHEESE

Steps:

• Coat 13x9x2-inch baking pan with nonstick cooking spray. Arrange half of the bread in bottom of pan. Top with half the meat, half the green chiles and half the sage. Crumble half the goat cheese over top. Repeat layers with remaining ingredients.
• Heat oven to 350 degrees F. Whisk together eggs, milk, salt and pepper in large bowl. Pour over casserole, pressing down bread to soak up liquid. Let stand 20 to 30 minutes at room temperature.
• Bake casserole at 350 degrees F for 1 hour until knife inserted near center comes out clean. Let stand 10 minutes before cutting to serve.

GREEN STRATA WITH GOAT CHEESE AND HERBS

Steps:

• In a medium pot, bring milk and cream to a simmer.
• Meanwhile, place greens, herbs, cheese, salt and pepper in a food processor fitted with the blade attachment. Once the hot milk mixture comes to a simmer, pour over greens and purée until smooth. Pour into a bowl and let cool completely. Once cool, whisk in 6 eggs.
• Lightly oil a 9-by-13-inch baking pan. Scatter bread cubes over bottom of pan. Pour custard over bread and press down so the bread absorbs the custard. Cover with plastic wrap and refrigerate for at least 4 hours. If you can, stir bread cubes after an hour or so to encourage an even distribution of custard.
• When you are ready to bake the strata, heat oven to 350 degrees. Tuck the goat cheese rounds into and on top of the strata. Transfer pan to oven and bake until top is beginning to firm up but is still slightly wet underneath, about 25 minutes.
• Remove pan from oven and use a spoon to make 6 evenly spaced indentations on the surface of the strata. Crack an egg into each hole and season with salt and pepper. Return pan to oven and continue to bake until strata is cooked through and eggs are just set, 20 to 25 minutes more. Sprinkle with Aleppo or Turkish pepper if desired.

PORK AND GREEN CHILE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin. , Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices. Freeze option: Sprinkle cheese over cooled unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with jalapeno slices.

ROASTED GREEN CHILE STEW

Steps:

• Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
• Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes.
• Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.

GREEN CHILE STRATA

Steps:

• Grease 13 by 9 inch baking dish.
• Cover bottom of pan with 3 of the tortillas cut to cover bottom of dish, not overlapping.
• Alternate layers of 1/3 of salsa spread over tortillas and 1/3 of cheese and repeat twice adding last layer of last 3 cut tortillas with addition of last 1/3 of salsa and cheese.
• Combine eggs, chiles, milk and seasonings. Pour over the top of strata. Refrigerate at least 45 minutes.
• Bake @ 350 degrees for 35 minutes.

PROSCIUTTO AND GOAT CHEESE STRATA

Steps:

• Spray baking dish with nonstick cooking spray.
• Line bottom of 13x9x2-inch glass baking dish completely with 1 layer of bread, cutting some slices to fit.
• Arrange half of prosciutto evenly over bread. *Be sure to cut the prosciutto into strips or diced into squares. This will make it easier at serving time.
• Sprinkle half of goat cheese and half of provolone over bread.
• Sprinkle with half of green onions and half of basil.
• Top with second layer of bread, if using a 2nd layer.
• Layer remaining prosciutto, goat cheese, provolone, green onions, and basil atop bread.
• Cut remaining bread & crusts into 1/4-inch cubes. Sprinkle over top.
• Whisk eggs, milk, mustard, and salt in bowl. Season with pepper.
• Pour egg mixture over strata; press down on bread with spatula.
• Drizzle melted butter over strata.
• Cover and refrigerate overnight.
• NEXT DAY.
• Preheat oven to 350°F.
• Uncover strata and let stand at room temperature 30 -60 minutes.
• Bake uncovered until center is set and top is brown, about 1 hour.
• Serve with crispy prosciutto if desired. Recipe #496356.