Showing posts with label takes. Show all posts
Showing posts with label takes. 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
Sunday, February 2, 2014
Brussels Sprouts Roasted with Cipollini Onions – Warning Takes Longer than 60 Seconds
Its called 60-Second Brussels Sprouts, and you can see the original post here. As the name suggests, the recipe calls for a super-fast sear-and-serve approach. Here, were at the other end of the spectrum. These actually get cooked twice, and for a much longer time.
The secret here is a quick blanching in boiling salted water, and then 15 or 20 minutes in a really hot oven. The searing heat and natural goodness of the vegetables do most of the work, so nothing more than a little brown butter and seasoning are needed.
By the way, the Brussels sprouts only need a couple minutes blanching to prepare them for the oven, but the Cipollini onions should be cooked almost to the point of being tender before being roasted. You want that nice mellow, sweet onion flavor, not something sharp and jarring to the palette.
I hope if you have more that 60 seconds, youll give these a try. Enjoy!
Ingredients:
1 pound Brussels sprouts
1/2 pound Cipollini or pearl onions
2 tablespoons butter
salt and fresh ground black pepper to taste
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