In anticipation of an upcoming entry on the smoked Boston Butt I’m preparing overnight tonight, I felt it appropriate to first share the workup for the yummy slaw that will adorn each of the pulled pork sandwiches we’ll be serving!
This makes a LOT of slaw… Unless you’re cooking for more than a dozen people, or really enjoy left-over slaw, reduce this puppy.
1 green cabbage
2 pink-crisp apples
1 small red onion
1 pkg (10 oz) Craisins
2 T spice blend
1/4 c apple cider vinegar
1 c mayo
Cut the cabbage, apples, and onion into thin strips. Add the juice from the lemons, and toss to coat.
Add Craisins and spice blend to the cabbage mixture. Add the vinegar, and combine. Finally, add the mayo and stir well. Let sit in refrigerator for one or more hours before serving.
For the spice blend, I like a combination of chipotle chili powder, garlic powder, crushed red pepper, black pepper, and salt. Use whatever proportions seem reasonable. For me, half of it is the chili powder, on downward in order of listing to fill the other half.
Yes, just let it sink in. Breakfast.
On a rush-to-work day, my breakfast might be just a Chobani yogurt. Yummy, but… really? On the weekends, though, I like making a quick, tasty breakfast based on huevos rancheros, which I call Egg & Avocado Tacos.
I am using super fresh eggs… literally, I go outside in the morning and fetch the eggs from our chickens! It is impossible to beat the flavor of eggs from happy, contented hens. We feed our chickens various fruit and veggie scraps, along with the occasional bits of barley. Otherwise, they free range about the homestead. In the winter, they get actual grain feed… which costs only about $12 for a 50 pound bag! If you have a little open space, raising a half-dozen egg-laying chickens is highly cost effective. And the eggs… yolks so dark yellow… so delicious!
This recipe is what I make for myself. It ends up making four tacos. You may not eat like I do… in which case, either cook for friends & family, or make more, depending on how your appetite scales to mine!
2 T olive oil
3 fresh eggs
1/4 c heavy cream
salt & black pepper to taste
1 t crushed red pepper flakes
4 corn tortillas
4 small handfuls of shredded cheese (I like 1/2 Monterrey Jack, 1/2 cheddar), one for each tortilla
Seasoned salt, to taste
1/2 avocado, cut lengthwise into four slices
Beat the eggs & cream. Get a decent fry pan hot, on high. Add the oil.
Once the oil is streaking in the pan, add the beaten eggs & cream. Let sit for a few moments until it begins to stiffen on the bottom. Then, with a wooden spatula, pull from outer edge in toward the center, gathering the scrambled egg in the middle of the pan. You can move the pan around to redistribute any remaining liquid egg/cream.
After the first such “gathering to the center”, add salt & black pepper to taste (a couple pinches of salt, and 8-10 turns of the pepper mill are what I use) and the crushed red pepper. Stir it all together as you continue to pull cooked egg to the center. Don’t overcook! Scrambled eggs should still be somewhat damp (not runny) when they come out of the pan; they will continue cooking on their own as you heat the tortillas.
Reduce heat to medium. Using the same pan, place two tortillas on the pan. Once the tortillas start to “bubble” and rise in a spot or two, turn over. Add cheese to tortilla, spreading more or less evenly. Just as the cheese melts, toss on a pinch of seasoned salt. Remove from pan when cheese is fully melted. Repeat with remaining two tortillas.
To assemble the taco, take one tortilla, 1/4 of the scrambled eggs, and a slice of avocado. Drizzle on a bit of Sriracha sauce. Fold, eat, repeat! Accompany with a nice, strong coffee.
Oh, you may wonder why there are only two tacos in the photo, when I said the recipe makes four… I did mention this was breakfast, right? These were the two still remaining by the time I found my camera!