For this New Year’s Eve, we decided (by “we” I mean my wife, daughter, and me) to hors d’oeuvre our way to midnight, rather than prepare a normal dinner. I went out and got us each a specific cheese (wife = garden Jack, daughter = Bergenost, me = Espresso BellaVitano) to accompany various other bits on some crackers.
The other bits included some sliced Jazz apples, some hard salami, and some Supreme Guacamole! Oh, and the wine… although not fancy, the Beringer White Zinfandel is something of an “in” joke between my wife and me, so it got the nod for the evening.
To be fair, I’m the only one who eats guac at our house. Probably, this is because I make it with a nice kick. However, since it was New Year’s Eve, my wife decided to try a bite. After I recovered from the punch she gave me, we resolved that she wouldn’t have to eat this guac anymore… but that I would eat it weekly! Take that, woman!
Is this guac that blazing hot? No, not really… I only use one jalapeno and a little crushed red pepper. Although I’ve made it with “hotter” ingredients and amounts, I find that too much more kills the other flavors. On the other hand, my wife will tell you that I’ve already killed all the flavors! So, please adjust as necessary… but try it this way, at least once!
The other thing about this particular recipe is that it lacks cilantro. I’m normally a fan of cilantro in guacamole, but not always. This is one of those cases of “not always.” I find it competes too much with the garlic. With all the flavor happening here, I don’t miss it at all with this recipe. But if you must have it, toss in a small hand full… reduce the garlic by half, and maybe toss in a Roma tomato, too.
3 ripe avocados, just the creamy bits
4 cloves garlic
1/2 medium red onion
1 jalapeno, innards removed
2 t crushed red pepper
1 T plain yogurt (or sour cream)
Juice of 1 lime
Cut everything up in rough chunks, and get the food processor out.
Couldn’t be simpler… run everything in the food processor until you’ve got a mostly creamy combination. I like to leave a few random chunks in there, just for texture. Serve on the crackers, cheese, and salami, or use (more often, for me) as a spread on burgers, or a topping for tacos.
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!