I love to go out for breakfast and when I do it is next to impossible for me to order anything other than Huevos Rancheros. In honor of two of our favorite events at Kent Court, Cinco de Mayo and breakfast for dinner night I prepared my all time favorite breakfast.
It is a hybrid of these two recipes. No picture it was fiddly and gone too quick.
Ranchero sauce
In a medium sauce pan, over medium heat, saute
1 onion roughly chopped in 2 tablespoons of olive oil.
When softened and starting to caramelize, approximately 8 minutes, add
1/2 - 1 chopped jalapeno pepper (with or without the seeds, your preference), allow to soften a few minutes, add
1 tablespoon of cumin, stir to enliven the spices
Add:
1-15 oz can chopped fire roasted tomatoes
1 can of chopped green chilies
Stir to combine, reduce heat to simmer and allow to flavors to meld approximately 1/2 hour.
Lightly grease a large frying pan, heat over medium. Barely heat/fry a corn tortilla, do not allow to brown, flip once or twice. Sprinkle a few tablespoons of cheese (cheddar, jack or queso fresco are all appropriate choices) in the center of the tortilla. Crack an egg in the middle of the tortilla. It may run off the edges, its fine. Cover with a lid and allow egg to set-up. When mostly firm flip as carefully as you can, and finish cooking to your preferred doneness.
Serve smothered with ranchero sauce, side of black bean, more cheese, and/or sour cream.
Tuesday, May 12, 2009
Sunday, May 10, 2009
Tuesday, May 05, 2009
Slow return to normal
Prior to the wedding we had a great last dinner upstairs, it seemed only fitting to return to normal with an exceptional meal. Inspired by a several recipes in last month's Bon Appetite, last night we had:
Shitake mushroom, asparagus, and leek tartlets
Saute in 2 tablespoons of butter and 1 tablespoon of olive oil,
2 thinly sliced leeks, white and pale green parts only (rinse very thoroughly to remove any sand and grit)
10 - 12 ounces of shitake mushrooms thinly sliced until wilted and lightly browned
Remove from heat and place in a medium sized bowl with,
1 pound of asparagus, bottoms snapped and diagonally cut into 1-2 inch pieces
1/2 cup of creme fraiche
2 oz of grated gruyere cheese
Zest and juice of lemon
1 tablespoon of thyme
Stir to combine.
Preheat oven to 400 F
Cut 2 sheets (1 package) frozen puff pastry into 8 squares, place on 2 ungreased cookie sheets. Distribute mushroom, asparagus and leek mixture evenly, mounding slightly to leave 1/2 inch border on tartlet.
Bake for 10 - 11 minutes, turn and flip sheet position in oven. Bake an additional 8 - 10 minutes, remove from oven. Run edge of spatula under each tartlet to loosen, allow to sit for 5 - 10 minutes before serving.
Lightly minted, fresh and bright pea soup
Over medium heat, saute in 2 tablespoons of olive oil 6 shallots - roughly chopped
Add 1 1/2 lbs of frozen petite peas, stir to combine with shallots.
Add 4 cups (1 box) of low sodium vegetable stock, stir to combine. Raise heat, and allow to come to a boil. Reduce heat and allow to simmer for 8 - 10 minutes. Add:
2 tablespoons of chopped fresh mint
Juice of 2 lemons
In batches puree peas and broth until silky smooth. Return to stove heat over low. Salt and pepper to taste
Accompanied by
Pan fried Mangalista chops, from our swine supply in the freezer
Shitake mushroom, asparagus, and leek tartlets
Saute in 2 tablespoons of butter and 1 tablespoon of olive oil,
2 thinly sliced leeks, white and pale green parts only (rinse very thoroughly to remove any sand and grit)
10 - 12 ounces of shitake mushrooms thinly sliced until wilted and lightly browned
Remove from heat and place in a medium sized bowl with,
1 pound of asparagus, bottoms snapped and diagonally cut into 1-2 inch pieces
1/2 cup of creme fraiche
2 oz of grated gruyere cheese
Zest and juice of lemon
1 tablespoon of thyme
Stir to combine.
Preheat oven to 400 F
Cut 2 sheets (1 package) frozen puff pastry into 8 squares, place on 2 ungreased cookie sheets. Distribute mushroom, asparagus and leek mixture evenly, mounding slightly to leave 1/2 inch border on tartlet.
Bake for 10 - 11 minutes, turn and flip sheet position in oven. Bake an additional 8 - 10 minutes, remove from oven. Run edge of spatula under each tartlet to loosen, allow to sit for 5 - 10 minutes before serving.
Lightly minted, fresh and bright pea soup
Over medium heat, saute in 2 tablespoons of olive oil 6 shallots - roughly chopped
Add 1 1/2 lbs of frozen petite peas, stir to combine with shallots.
Add 4 cups (1 box) of low sodium vegetable stock, stir to combine. Raise heat, and allow to come to a boil. Reduce heat and allow to simmer for 8 - 10 minutes. Add:
2 tablespoons of chopped fresh mint
Juice of 2 lemons
In batches puree peas and broth until silky smooth. Return to stove heat over low. Salt and pepper to taste
Accompanied by
Pan fried Mangalista chops, from our swine supply in the freezer
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