Chilaquiles for Holiday Morning Breakfasts

It has been a minute since I posted here. I've been busy on Instagram and "Real life" work including finishing my first ever book. It will be published next year and I hope you all grab it up and enjoy it. More on that to come. In the meantime here's my suggestion for making your holiday breakfast something special.

Chilaquiles are part of the American breakfast scene that many people are discovering. Chilaquiles are a cross between scrambled eggs and nachos and are just plain delicious. I mean who doesn't love both those things. And if put together how much more delicious must they be.

The reason I love this dish is it's a representation of what American is all about. If you live in California you probably have known about this Mex mash up for a long time. However , the rest of the nation is now catching on to this yummy breakfast alternative. Proving once again that the old ole USA is still a melting pot. And I don't just mean the cheese.

The other thing about this dish is it's a great party leftover vehicle. If you had chips and dip or queso or even tacos or chili the night before you can use up your left overs in this dish.

What you need to make Chilaquiles for 4 is at least the following:

1 bag of tortilla chips ( or fry fresh )
4 eggs
1 1/2 cups of shredded cheese (Monterey Jack is best or Cheddar)
1 jar of any kind of salsa ( I like TJ's red or green restaurant style So Cal style)
chopped scallions and jalepeno slices (optional)
sour cream

Optional items include:

Taco beef or Chorizo
Left over chili
Queso dip reheated
Chopped Cilantro
Chopped white onion
queso fresco

Directions:

Pour about a cup of salsa in a large frying pan
Heat till just bubbles
Mix eggs and about 1/4 cup milk and 3/4 cups shredded cheese
Add to salsa
Cook till smooth and combined
Add and extra items like beef or chorizo
Add in about 6 cups of chips (3/4 of a bag of chips give or take)
Gently Stir till coated

Divide between 4 plates or bowls and garnish with remaining cheese and toppings

Enjoy.

Happy Holidays Everyone and here's to a great 2019!!

Truffle Vegetable Salad

This is a really elegant and delicious salad and it's so easy to make. Try this for a dinner party or just for something nice and different for your daily meal rotation. It's quick and very delicious.

Ingredients:

1 bunch of asparagus chopped into small pieces. 

1 10oz of white mushrooms sliced

1 cup diced french green beans (blanched quickly)

2 cups shredded brussel sprouts

6 scallions green and white parts finely chopped

1/4 of a red onion diced

1 cup chopped parsley

1/2 cup sliced almonds

1 cup fried onions

3 oz of blue cheese crumbled

Extra fried onions and some Allepo Chili flakes for garnish

For dressing

1/4 cup champagne vinegar 

1/2 cup olive oil

1 Tablespoon Mayonaise

2 Tablespoons lemon juice

1 Tablespoon dijon mustard

1 large shallot finely chopped

salt and pepper to taste

Truffle oil to taste

Method:

For the dressing place all ingredients in a small jar or food processor and mix till combined.

Mix all salad elements together and toss in a large bowl

Mix with just enough dressing just till lightly dressed

Serve by dividing the mixture in the 4 portions and mound in the middle of the plate. Spoon remaining dressing around the mounded salad. Sprinkle with more fried onion, red pepper flakes and a bit of flaky sea salt.  

Enjoy

Baked Brown Sugar Bacon Crackers

These party crackers were the rage all over the South in the 1950’s and early sixties and bridge and cocktail parties. They are like cracker bacon candy. 

Ingredients: Makes enough for a small gathering

1 sleeve Club crackers

1 package bacon

Brown Sugar

Method:

Cut bacon strips into thirds

Wrap crackers in bacon until all bacon is used

Place on a wire rack on top of a sheet tray seam side down

Spoon a small mound of brown sugar on each cracker

Bake at 270 degrees for about 1 1/2 hours

Mustard and Herb Marinated Pork Chops with Cheesy Grits and Baby Zucchini

Pork Chops are probably one of those things you dread making at home because the main complaint you get is they are dry dry dry when cooked. Overcooking is the enemy of really yummy pork chops and I realize that these days there are still people afraid of under cooking pork but this really is a non problem because the disease trichinosis which was an issue with pork has been eradicated from the meat.

The secret to really great pork chops is simply this. Marinating and not overcooking. There are other ways to cook pork chops but I'll give you my method and hopefully it will help you cook perfect pork chops every time.

Step One Marinate:

Combine
1 cup oil
1/2 cup cider vinegar
3 tablespoons Dijon Mustard
1 tablespoon sugar
1/2 cup salt
1 teaspoon black pepper
2 teaspoons Herb De Provence spice mix

Place 4 2 to 2/1/2 inch thick cut pork chops in a plastic bag and pour in marinade
Place in the fridge for 3 hours turning 3 times

Heat a large skillet with about 2 tablespoons of oil over med high heat

Remove the chops from the brine and pat dry and sprinkle both sides with a pinch of the Herb De Provence mix again.

Lay chops into pan no need to season as chops were brined.

Sear for 5 minutes then turn over and sear for 5 more minutes.

Reduce heat and turn once more cook for another 3 minutes.

Place chops out of the pan onto a cutting board and cover with foil let rest 6 to eight minutes while you prepare the plates with the grits and the zucchini and make pan sauce

On same pan with pork drippings pour 2 tablespoon cider vinegar. When warm add 2 tablespoons of butter. When melted add a heaping teaspoon of Dijon mustard.

Place chops onto prepared plates and spoon sauce over chops, garnish with flaky sea salt and chopped parsley.

For Grits:

Bring 3 cups to boil with 1 dried bay leaf with 11/2 teaspoons salt.
Add 1 cup hominy stone ground grits in the water whisking in slowly to avoid clumping.
Reduce heat and cook stirring often until the grits are thickened about 5 minutes.
Add one cup cream (or milk) and cook till thick and creamy about 10 minutes
Stir in 3 tablespoons of butter and 1/4 cup Pecorino Romano cheese and 1/4 cup cheddar cheese
Serve quickly after cooking add water if it sits on the heat and stir to thin out.

Prepare any green vegetable you want and serve with the chops and grits.