Fiesta Breakfast

Here we go again, another breakfast created from the previous night’s leftovers. In this case, we had homemade tacos for dinner, thusly permitting a special breakfast the next morning.

I first had a “Mexican-style” breakfast in San Diego, at the hotel where I was staying for a few nights. Their version was a little different, but it included such things as tortillas, black beans, chorizo, eggs, guacamole, sour cream and salsa.

Feel free to substitute whatever taco fixing leftovers you have. Chopped green onions make a terrific and tasty garnish, and guacamole would be a nice addition as well.

Here’s the way I make it:

Ingredients

• TORTILLA, 1, 8-inch, flour or corn, your choice
• TOMATO, 1, skinned, seeded, and chopped
• ONION, 1 small, chopped
• REFRIED BEANS, canned
• GROUND BEEF, prepared with taco mix, leftover
• SHREDDED CHEESE, prepackages Mexican mix
• SOUR CREAM, 1 to 2 tablespoons, as desired
• EGGS, 2 or 3, over easy
• PICO DI GALLO or SALSA, as much as you want
• BUTTER for frying

Directions

1. Warm the tortilla in lightly buttered non-stick pan. Put on plate.
2. Warm the refried beans in the microwave.
3. Warm the leftover flavored ground beef in the microwave.
4. Spread the refried beans, then the ground beef, on the tortilla.
5. Sprinkle shredded cheese on the ground beef.
6. Top with chopped tomatoes and dot with sour cream.
7. Fry your eggs in a non-stick pan, using plenty of butter.
8. Slide the eggs over the open-face taco.
9. Spoon on pico di gallo or salsa.
10. You might want to warm up more tortillas on the side.

Chili Con Carne

I cheat when it comes to chili con carne.

Mine isn’t authentic or even from scratch. I use packaged chili flavoring, plus I throw in whatever meat I can find in the fridge – the loose hot dog, an extra slice or two of Spam, couple of left-over Vienna sausages … if it’s there, I’ll throw it in the pot.

But I’ll say this: It’s fast and it’s tasty. Here’s my basic recipe:

Ingredients

• CHILI MIX, Lawry’s, 2 packages
• BEER, Mexican (Dos Equis or Corona), 1 bottle
• TOMATOES, 2 cans (14.5 oz. each)
• GROUND BEEF, 1 to 1½ pounds
• PORTUGUESE SAUSAGE, 1 pound, chopped
• ONION, 1 large, chopped
• BELL PEPPER, 1, chopped
• OLIVES, 1 small can chopped and 1 small can sliced
• MUSHROOMS, 8 oz, chopped
• GARLIC, 2 cloves minced
• SALT AND PEPPER, to taste
• CHEESE, grated Mexican mix (at least cheddar and Monterey jack), 8 oz.

Directions

1. Brown the ground beef, season with salt and pepper, set aside.
2. Brown the Portuguese sausage, set aside.
3. Sauté the onions until soft, then add in the ground beef and the Portuguese sausage.
4. Add in the chili mix, beer, bell pepper, olives, mushrooms and garlic.
5. Bring to boil, reduce to simmer, leave on back burner for a couple of hours.
6. Add the cheese and stir in before serving. 

Egg Foo Yong

Egg foo yong is of Chinese origin, but in reality, it’s just a veggie omelet. When I was a kid, my mom used to make this for dinner with her special tasty gravy that put the crowning touch on the dish.

I eventually found out (long after college) that the gravy was chicken broth thickened with a flour slurry and additionally flavored with some soy sauce.

This recipe uses shrimp, but you can substitute any other seafood or meat that you have available (Chinese char siu pork is excellent).

It’s not hard to make and I guarantee you’ll enjoy it.

Ingredients

*  EGGS, allow one egg per foo yong patty

*  SHRIMP, 1 pound, peeled and deveined, chopped into ¼-inch pieces

*  BEAN SPROUTS, a handful

*  CARROTS, one, finely shredded (I use a julienne peeler)

*  GREEN BEANS, diagonally cut into one-inch pieces

*  MUSHROOMS, Shiitake if available, otherwise, whatever’s available

*  ONIONS, ¼, finely sliced

*  CHICKEN STOCK, 1 can, or 1 cup

*  FLOUR, 1 tablespoon

*  SOY SAUCE, 2 tablespoons

Directions

1.    Make the gravy: Heat a can (or one cup) of chicken stock, add the soy sauce, and thicken with a flour slurry (1 tablespoon of flour in a couple of tablespoons of water).

2.    Prepare the veggies and shrimp and heat each separately in a pan.

3.    Allow the veggies and shrimp to cool separately in small bowls.

4.    Beat your eggs in a separate bowl.

5.    In a small bowl, combine a small amount each of bean sprouts, carrots, beans, mushrooms, onions and shrimp. Mix well.

6.    Add some of the eggs to the bowl and mix well.

7.    Add some vegetable oil into a nonstick pan over medium low heat, then slide the combined mixture into the pan.

8.    Repeat the process, but do not crowd the pan.

9.    When one side of the omelet is slightly browned, turn it over, press on it with the flat of your cooking spatula, cook until the second side is set, then remove to a platter.

10. Continue until all the omelets are done.

11. Serve with the gravy and steamed rice.

Ginger-Glazed Mahimahi

I wish I could remember where I got this recipe from, so I could give proper credit where it’s due.

Mahimahi (dolphin fish) is tender, white, moist and flakey with a subtly sweet flavor that goes well with almost any sauce you can think of.

The soy-ginger sauce lends an exotic Asian flavor to the dish.

Ingredients

• HONEY, 3 tablespoons
• SOY SAUCE, 3 tablespoons
• BALSAMIC VINEGAR, 3 tablespoons
• GINGER, 1 teaspoon, grated
• GARLIC, 1 clove, crushed or to taste
• OLIVE OIL, 2 teaspoons
• MAHIMAHI, 4 six-ounce fillets
• SALT and PEPPER to taste
• VEGETABLE OIL, 1 tablespoon

Directions

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil.
2. Season the fish fillet with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. (Alternately, marinate the fish in a Zip-Lok bag. That’s what I do.)
3. Cover and refrigerate for 20 minutes to marinate.
4. Heat the vegetable oil in a large skillet over medium-high heat. Remove the fish from the dish, and reserve the marinade.
5. Fry the mahimahi for 4 to 6 minutes on each side, turning only once, until the fish flakes easily with a fork.
6. Remove the fillets to a serving platter and keep warm.
7. Pour the reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistency.
8. Spoon the glaze over the mahimahi and serve immediately.

Spareribs with Sauerkraut

This recipe is a little time-consuming because of the preparation, but I promise you, it’ll become a family favorite.

My favorite comment received the first time I served this at a family potluck: “Hey, this is good!”

Ingredients

• PORK RIBS, 1 large rack
• OLIVE OIL, ¼ cup
• CHICKEN BROTH, 1 cup
• VERY DRY SHERRY, ½ cup
• DARK BROWN SUGAR, ¾ cup
• CIDER VINEGAR, ¼ cup
• SAUERKRAUT, two 16-ounce jars
• YELLOW ONIONS, 2 medium, cut into rings
• RED ONION, 1 medium, cut into rings
• RED POTATOES, 3 large, sliced 1/4-inch thick
• BUTTER, or margarine, 2 tablespoons
• GREEN PEPPER, 1 large, seeded, ribbed, cut into rings
• SWEET RED PEPPER, 1 large, seeded, ribbed, cut into rings
• GREEN ONION, 1 cup chopped
• GARLIC SALT, to taste
• BLACK PEPPER, freshly ground, to taste

Directions

1. Cut individual ribs apart, removing the flank (the boneless flap) portion of the slab.
2. Cut the boneless slab into 3-inch by 2-inch portions.
3. Heat olive oil in large pot or Dutch oven and brown the ribs thoroughly
4. Remove the liquid, skim off fat and oil, and return liquid to pot.
5. Add chicken broth and sherry to meat.
6. Bring to a boil, reduce heat and simmer covered for 1½ hours or until meat is very tender. Add water if necessary.
7. Add brown sugar and vinegar and simmer an additional 15 minutes.
8. Reserve ¼ cup of the sauerkraut liquid and set aside. Drain and rinse the sauerkraut.
9. Place potatoes in a small pot, add sauerkraut liquid and water to cover, and boil until potatoes can be pierced with a fork. Remove from liquid and drain.
10. Lay the sauerkraut and potatoes on top of the meat and simmer for 5 minutes.
11. Sauté both the yellow and red onions in butter until translucent. Do not brown or overcook.
12. Sauté the green, and red, peppers lightly (just enough to heat through) in butter.
13. Just before serving, add onions, peppers, and raw green onions to the pot.
14. Correct the seasoning, adding garlic salt and black pepper to taste.
15. Toss lightly in pot, and then transfer to deep serving dish, arranging the pork ribs on the perimeter.

Nishime (Simmered Vegetables)

Nishime (pronounced “KNEE-she-may”) is a delicious Japanese vegetable “stew” in a thin broth, a dish that’s a staple in many Hawaii homes.

Once the ingredients (available in most Asian supermarkets) are cut into bite-sized pieces, all that remains is to pre-cook some of them, then throw everything into in a large pot of water and boil. Easy!

It’s delicious with steamed rice, often served in the same bowl over the rice, with lots of broth – the shiru (pronounced “SHE-roo”).

Ingredients

• NISHIME KONBU (thick, dark-green seaweed),1 strip (36-inches)
• BAMBOO SHOOTS, 1 cup, cut into 1½-inch  pieces
• GOBO (burdock root), 1 cup, scraped, cut into ¼-inch diagonal slices
• SALAD OIL, 2 tablespoons
• PORK, 1/2 pound, thinly sliced
• WATER, 2½ cups
• SHIITAKE MUSHROOMS, 3 fresh, quartered (or if dried, soak before quartering)
• KONNYAKU (potato “jelly” block), cut into 1½-inch pieces
• DAIKON, 1 cup, cut into 1½-inch pieces
• CARROTS, 1 cup, cut into 1½-inch pieces
• LOTUS ROOT, 1 peeled and sliced into ¼-inch “wheels”
• ARAIMO (Japanese taro), 6-8 boiled and peeled
• A-GE TOFU (Deep-fried tofu cubes, pronounced “AH-Gay,” optional), 1 cup
• SUGAR, 3 tablespoons
• MIRIN (Japanese sweet rice wine), 2 tablespoons
• SALT, ½ teaspoon
• SOY SAUCE, 1/3 cup

Directions

1. Wash the konbu and strip lengthwise into 3-inch wide strips. Tie the strips in knots at 2-inch intervals; cut between the knots and soak in water for 20 to 30 minutes. Drain, then place in a pot with water to cover and cook for 15 to 20 minutes or until tender.
2. Bring a large pot of water to boil. Add the bamboo shoots and parboil for a few minutes. Remove from the water. Do the same with the gobo.
3. In a large pot, heat the oil. Add the pork and stir-fry until light brown.
4. Add the water, all of the vegetables, sugar and mirin. Cover, bring to a boil and cook for 10 to 15 minutes.
5. Add the salt and soy sauce, and simmer an additional 10 to 15 minutes or until the vegetables are cooked.
6. Serve with (or over) rice.

Easy Eggs Benedict

Homemade Eggs Benedict

Once in a while, I like making eggs Benedict for breakfast. There’s very little in the world that can beat poached eggs on tender Canadian bacon and crispy English muffins, peeking out from a beautiful golden blanket of hollandaise sauce.

The two snags that probably keep more people from making this delicious dish are the poached eggs and the hollandaise.

I’ve solved the poached eggs dilemma. It’s not easy to make nice poached eggs. It takes practice and more often than not you end up with a spider-web of egg whites spreading out in a pot of boiling water. Plus, it takes too long when you’re hungry.

What I’ve done is purchase an egg-poaching pan. It makes four poached eggs at a time. Granted, the eggs turn out a little triangular, but that’s a minor point.

As for the hollandaise, I use a packaged mix – Knorr. It’s good, it’s fast, and it’s easy.

So there!