The Missing Ingredient

A Food Blog

Breakfast tacos October 27, 2008

Filed under: Bacon,Breakfast,Spicy — xigumdrops @ 7:58 pm
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The habanero lime salsa makes these breakfast tacos extra special.  

4 tortillas (see my recommendation

4 pieces turkey bacon

5 eggs

Salt and pepper to taste

4 tbs. Cheddar/Monterrey jack mix

4 tbs. Habanero/Lime salsa (see my recommendation

Cook bacon over medium heat until cooked through but not crispy.  Remove from heat and when cooled slightly slice cross-wise into pieces.  Scramble eggs until well-done and then add salt and pepper to taste.  Combine bacon slices and keep warm.  Working with one tortilla at a time, add tortilla to medium pan and add 1/4 egg/bacon mixture.  Sprinkle with 1 tbs. cheese and 1 tbs. salsa.  Fold tortilla into thirds and press flat with back of spatula.  Enjoy!

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Arugula Fuji Apple Salad with Vinaigrette October 5, 2008

I got the idea from an LAPD banquet that I attended on Saturday and thought it would work perfectly for the Platinum Chef Challenge #9.  #9 ingredients include apples, shallots, bacon, mushrooms, and sage.  This salad goes with my walnut crusted pork chops and was really delicious.  I cut the apples into fancy slices to create visual appeal but it would be just as good with the apples cut into wedges.

Vinaigrette:  

2 Tbs and 1 tsp. red wine vinegar

1 Tbs. fresh lemon juice

3 Tbs. extra virgin olive oil

1/2 shallot, minced

pinch granulated sugar

1/4 tsp. balsamic vinegar

Salt and pepper to taste

2 slices turkey bacon

1/2 Tbs. butter

3 large button mushrooms, thinly sliced

1 large fuji apple, thinly sliced cross-wise

Arugula, about 1 cup

Coarsely chopped walnuts

 

1.  Combine first 7 ingredients into a small bowl.  

2.  Cook bacon on medium-low heat until a small amount of drippings forms in the pan.  Push bacon to the side and add butter to the drippings.  Once butter has melted, sauce mushrooms until tender, about 4-5 minutes.  You may continue to cook bacon until it is crispy if you prefer it crisper.

3.  Crumble or chop bacon (depending on if you liked it crispy or soft) and add bacon and mushrooms to the vinaigrette.  Save bacon drippings to make Walnut Crusted Pork recipe.

 

4.  Place an apple slice on a plate, top with vinaigrette, then top with arugula.  Place an additional apple slice on top of the arugula, followed by vinaigrette and arugula.  Top with final apple slice and sprinkle with walnuts.  Serve with Walnut Crusted Pork and wild rice.

Visit #9 Platinum Chef Challenge at Lime in Coconut.

 

“Reblochon” Tarts with Bacon and Fingerling Potatoes September 22, 2008

The magazine where I found this recipe fails to point out that Reblochon cheese is next to impossible to find in the US.  I went to Whole Foods to find this cheese and the cheese man (?) wished me luck.  He pointed out an alternative that had “Reblochon”, literally in quotes, on the label.  I subbed half of this “reblochon” want-to-be with some Fontina cheese to mellow out the flavors.  Changes in green.

Source:  Food & Wine

2 medium fingerling potatoes

4 slices bacon

1 1/2 Tbs. extra-virgin olive oil

1 medium onion, thinly sliced (1 small red onion sliced into rings)

All-purpose flour, for rolling

1/2 pound cold all-butter puff pastry

1/4 pound Reblochon cheese, rind removed and cheese thinly sliced (“Reblochon”) and 1/8 pound Fontina thinly sliced

 

1.  In a small saucepan, cover the potatoes with cold water and bring to a boil.  Cook over high heat until tender when pierced with a knife, about 15 minutes.  Drain, then peel and thinly slice crosswise.

2.  Meanwhile, in a medium skillet, cook the bacon over moderately high heat until crisp, about 5 minutes; transfer to paper towels.  Cut the slices in thirds.

3.  Preheat the oven to 375 degrees.  Pour off the bacon fat in the skillet and add the oil.  Add the onion and cook over moderate heat, stirring frequently, until softened and browned, about 15 minutes; add water as necessary, 1 Tbs. at a time, to prevent scorching.  Transfer the onion to a bowl; season with salt and pepper.

4.  Line a baking sheet with parchment paper.  On a lightly floured work surface, roll out the puff pastry to an 11-inch square,  Using a plate as your guide, cut out four 5-inch rounds.  Transfer the rounds to the prepared baking sheet and prick them all over with a fork.  (I did not have time for rounds and simply cut the dough into 4 squares which saved a bit of time.)

5.  Bake the rounds in the center of the oven for 8 minutes, until puffed and lightly golden.  Using the back of a fork, deflate the rounds and bake for about 4 minutes longer, until the pastry is set.  (I found that I had to prick a few holes in the dough after the second bake to keep the puffs down.)

6.  Top the pastry rounds with the onion, potato slices, bacon and cheese.  Bake for about 10 minutes, until the cheese is melted and the pastry is browned.  Transfer tarts to plates; serve hot or warm.