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Southwestern Strata with
Sausage
4 - 6 servings
INGREDIENTS
3/4 pound bulk pork or turkey sausage, mild Italian sausage,
or chorizo, casing removed.
1/2 pound stale rosemary country bread or French bread,
cut into 1/4 inch slices
1 garlic clove, cut in half
1 cup grated pepper jack cheese
6 eggs, slightly beaten
2 cups milk
1/2 teaspoon powdered mustard
3/4 teaspoon kosher salt
Freshly ground pepper
1 cup fresh tomato salsa for garnish
METHOD
1 Heat a large heavy skillet over medium heat and add the sausage.
Saute, breaking it up into bite size chunks with a wooden spoon until
cooked through and lightly browned, about 5-7 minutes. With a
slotted spoon, transfer the sausage pieces to paper towels to drain
and cool.
2 Oil slow cooker.
3 Rub Slices of bread with the cut cloves of garlic and spread in a
single layer over the bottom of the cooker. Sprinkle half the cheese
over the bread, and top with the sausage. Sprinkle with
remaining cheese.
4 In a small bowl, beat together eggs, milk, mustard, salt and pepper.
Pour over the bread mixture.
5 Cover with lid and cook on HIGH for 2 to 2 1/2 hours or until eggs are
set and slightly puffed.
6 Serve with salsa.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
16
Brownie Pudding
6 servings
INGREDIENTS
Batter
3/4 cup flour
1/3 cup cocoa
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoons kosher salt
1/2 cup half and half
1/4 cup melted, unsalted butter
2 teaspoons pure vanilla extract
2 tablespoons strong espresso
Topping
1/4 cup cocoa
1/2 cup brown sugar
1 1/2 cup hot coffee
METHOD
1 In a large bowl whisk together batter ingredients in the order listed.
Spread evenly over greased bottom of slow cooker.
2 Combine topping ingredients together and pour evenly over batter.
3 Cover and cook on HIGH for 1 to 1 1/2 hours until top layer is set
and slightly puffed. The cake will now be on the top and a nice
pudding underneath.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
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