Showing posts with label some. Show all posts
Showing posts with label some. Show all posts
Monday, March 31, 2014
It Takes Some Huevos to Cook on a Ranch
I was very excited when I saw Huevos Rancheros on my assignment list for About.com. Its one of those breakfast recipes that I love, but never remember to make.Huevos Rancheros simple means ranch-style eggs, and if youve ever worked on a ranch, like I have (I picked corn one summer), you understand the importance of a hearty breakfast.
There are many variations of this dish, all which includes some kind of eggs topped with some kind of tomato and chili-based sauce. This video recipe shows a fairly traditional preparation with two slight twists. I like my ranchero sauce kind of smooth - where as most classic versions are quite chunky. Also, instead of the plain tortilla base, I slip in a slice of cheese for a little quesadilla action.
If you decide to go ahead and try this (and when you see the money shot at the end, you really wont have much choice), you should follow my lead and have it with the rice and beans. I love homefries the much as the next ranch hand, but theres something about the way the egg yolk and ranchero sauce mix together that works so well with frijoles refritos and arroz.
Since this recipe was produced for About, the following video link will take you off the site to watch the video, just don’t forget to come back. Enjoy!
Ingredients:
1 tbsp of tomato paste
1 tsp of vegetable oil
1/2 cup diced onions
big pinch of salt
2/3 cup diced green chilies - combination of hot or sweet i.e.jalapeno & Fresno chilies
2 cloves minced garlic
1/2 tsp chili powder
2 tsp oregano
14.5-oz diced tomatoes
1/2 cup of water
salt and cayenne pepper
Corn tortillas
Pepper jack cheese
2 eggs
Cilantro
Friday, March 21, 2014
Stop Screaming for Ice Cream and Start Making Some
With the Fourth of July holiday right around the corner, I decided to rerun this video recipe for vanilla ice cream that I did last year. An abbreviated version of the original post follows...When it came to choosing a flavor, I decided to do vanilla, as it really is the king of ice creams (sorry chocolate). No other flavor makes milk taste milkier, or cream taste creamier.
When I do vanilla ice cream, I prefer the old fashion "American," or "Philadelphia-style" which doesnt contain any eggs, as does the more popular French vanilla. While this style of ice cream is certainly not as rich, in my opinion that sacrifice is rewarded with a brighter, more pronounced vanilla flavor.
I also use a combination of milk and cream, which is obviously much lighter than the traditional all cream versions. You can experiment with different proportions to find your "perfect scoop."The Cuisinart ice cream maker pictured here is the one I use, and highly recommend. Its relatively inexpensive, and will provide many years of homemade ice cream and other frozen desserts. The great thing about this model is that the "bucket" is kept in the freezer, and is ready any time you are. Enjoy!
Ingredients:
3/4 cup sugar
1 cup cream
2 1/4 cup milk
2 tsp pure vanilla extract
View the complete recipe
Ice Cream Photo (c) Flickr user Yogma
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