NadyaDuke

I had some turkey breakfast sausage patties I wasn’t wild about and some bread from a bakery I am wild about so made a breakfast sandwich. @Katie Meadow I agree with you on NM! I only lived there for three years but I get homesick for it but don’t for the also beautiful state I grew up in. New Mexico is extraordinary. We’re lucky that a local company here brings in Hatch chiles and roasts them. Last year we bought a peck and processed them to freeze. I found I could freeze the chopped chiles in ice cube trays then pop them in a freezer bag. One cube is often all I need to add to whatever I’m making for two of us.

Looks great! Do you roast the chicken neck? That’s new to me.

That looks great! I should try some riffs on this. I’ve got a big package of seafood to work through.

A fairly ragged mushroom and cheese omelette and rye toast. I don’t usually make omelettes, I default to scrambles or frittatas. But I had some nice criminis to use up and they demanded to be pan roasted and omeletted. I do have a small pan that is just right for a two egg omelette so maybe I’ll work on my technique.

I really enjoy them too! I'm having an Eric Kim kind of weekend - I had one of his single serve recipes for dinner last night too. My husband doesn't usually eat breakfast beyond some yogurt, and it's fun for me to branch out from my like three typical breakfasts. P.S. If you've tried his risotto for one recipe I linked, I'd love to hear your take on it.

I made this yesterday and liked it so much I made it again today: Eric Kim's Gyeran Bap (Egg Rice). Gift link. As he says, that looks like a LOT of roasted seaweed, but you stir it all together before you eat it so the egg yolk and seaweed all get integrated. The seaweed cooks down to much less, just like spinach. Yesterday I did the recipe as written. Today I cooked the egg in chili crisp, a technique I've been wanting to try, and I liked the results. I think this is going on my regular rotation. Making one rice cup in my rice cooker yesterday resulted in enough for three breakfasts, so I'm all set for tomorrow! I used the technique of heating the leftover rice in the microwave with a damp paper towel over it and it worked well enough, especially given everything else going on here. (Though that may horrify some people?) Trust me, there's rice underneath all that!

My husband was out last night so I took the opportunity to cook some seafood, which is not his thing. Eric Kim's Pesto Risotto for One with Shrimp. This may be the first time I've ever made risotto, and is certainly the first time this century as I never got around to perfecting it. This wasn't perfect, a bit underdone and a bit salty, probably the fault of the store bought pesto. But the shrimp, which cook in the residual heat of the risotto were perfect, though I had to give them two more minutes than the recipe called for. It's so easy to overcook shrimp and since I seldom cook shrimp, I've never found my perfect formula. This one worked.

Rogue Creamery (an Oregon cheese producer) had a good April Fools email today:

A mildly special Easter breakfast for the two of us. A repeaf of the ham and cheddar scramble from Friday and Cherry Almond scones from a King Arthur mix. I’m always throwing random mixes into my cart to meet their minimum shipping and have to remember to use them, so a holiday seemed like a good reason. The KA mixes are more “advanced” - this one calls for cutting in butter and adding salt, egg, and milk, and making the optional glaze from scratch. It also suggested putting the ready to bake pan in the freezer for 30 minutes before baking, which I did. They turned out very tender. Not bakery quality but decent.

I had things (fun ones!) to do that were going to prevent getting lunch today so I made myself an extra hearty breakfast. A good local pork producer sells reasonably priced one pound packages of bacon bits or ham bits and with Easter coming ham seemed appropriate and I snagged one. So breakfast was ham and cheddar scramble with the last of the sourdough my husband made a few days ago.

I’d try it, too! I’m hoping you do…

Leftover stacked enchiladas (see Dinner thread) topped with a traditional egg.

Stacked green chile smoked pork enchiladas. My New Mexico cookbook assured me that sour cream and black olives are an acceptable alternative to a fried egg, which is what I’ve usually seen. I got a tortilla press for Christmas and made tortillas thinking I’d make my normal rolled enchiladas but these little guys seemed to want to be stacked. As you can see, I had a bit of sliding so I’ll be more careful putting them under the broiler next time! My cookbook said to put the lettuce in a wreath but had to settle for a crescent.

My husband made sourdough and I had the foresight to pickup some good French ham yesterday. Made a sandwich with dijon, Tillamook sharp cheddar and ham and served with a Cosmic Crisp apple, my current favorite.

We went to Hawai’i (Honolulu) for the first time last week and a friend strongly recommended Koko Head Cafe. It’s run by Lee Anne Wong, who was on the first season of Top Chef, and of course has done a lot of other cool things since. After consulting with our waiter we shared the Koko Moco and the Miso Smoked Pork omelette with hash browns. The mushroom gravy on the Moco Loco I could eat by the cupful. The pork was what I always hope Kalua pork will be-intensely savory. I love really crisp hash browns and this block delivered while being perfectly cooked on the inside. (You can see I had a test bite before I remembered to take a picture.) A really delicious and fun breakfast and good start to our day spent touring Pearl Harbor.

Ooh, thanks! I didn’t realize it was back.

To be clear, she uses the PB whiskey in place of simple, with plenty of regular whiskey!

My sister makes a decent peanut butter old-fashioned with that PB whiskey and chocolate bitters. She had one at a bar somewhere and experimented to come up with a version of it. The PB whiskey adds sweetness and nuttiness and if you don’t know what it is you might not guess. I think the bar version used black walnut bitters which sounds better to me.

That link had several recipes that intrigued me! I definitely want to try the lasagne with gochugaru sauce and the rhubarb upside down cake.

Actually remembered to take a picture because I was pleasantly surprised by the presentation and food! I was out running an errand in a part of town I don’t usually go to so on a whim I tried a little Korean place that had good reviews. I was early so no one had their food yet so I didn’t know what to expect. I ordered the gochu-garu salmon, described as “salmon seasoned in gochu-garu dry rub and mint pesto served with vegetables over rice.” I was thinking I’d get a single plate or bowl of food and I got this tasty beauty. It was delicious.

I’d planned a weekend away with some friends not realizing it was Super Bowl weekend. But we’re renting a big house and are all stitchers so I brought some smoked pork butt my husband had made (we do a giant batch and freeze it a few times a year) and we’re going to set up a nachos bar. Plus we have a few fancy cheeses, crackers, and apples. We’ll enjoy the commercials, game, food, and hobbies according to our levels of interest. I’ve been following football this year so am looking forward to it all.

I know this isn’t the Sunday Beans thread, but I was inspired by you and @DesertTinker to use the recipe to cook up a bag of RG Buckeye beans that had been hanging around. We just got a new standalone freezer to augment the small one in our fridge and I’m excited to be able have room to say freeze precooked beans. I don’t have your skills at freezer Tetris, obviously! Bases on y’all’s warnings I cut back the salt and the result was great. Thanks for the recommendation!

For dinner the other night I made a riff on Ali Slagle’s recipe for Sweet Potatoes with Spinach and Feta (gift link). I had turnip and radish greens from my first farmers market trip of the year, and also some fresh (i.e. Mexican) chicken chorizo from a vendor there. So I swapped the greens for spinach, Cotija for Feta and served it topped with cooked chorizo as well as green onions and a dab of sour cream. The recipe is pretty brilliant as the jalapeño brine adds heat and acidity but doesn’t overwhelm and plays off the sweetness of the potatoes. So that brings me to breakfast today. I sautéed a bit of the leftovers and topped with an over easy egg. Tasty and more photogenic than dinner would have been if I’d take a picture, I suspect.

That green bean salad looks delicious and perfect for the day you had. I’m going to make it!

Last week my husband wanted to make cast iron pizza and he made enough dough for 5 of them. During the week we produced two cast iron pizzas and three small (quarter sheet size) focaccia. As he says, carbs are his love language! This morning I made avocado toast with some of the last focaccia, and two sunny side up eggs. The toast is topped with an herb salt blend we just discovered and also used on the focaccia. The eggs are topped with TJ’s red and green Hatch chiles because I made of my infrequent trips to Trader Joe’s yesterday and grabbed it along with all my other loot.