Potato Tortilla (Spanish Style)

Potato Tortilla (Spanish Style)

(6 slices)

Ingredients:

1 tbsp. Olive Oil

1 lb. Potatoes (your choice), thinly sliced

1 medium Yellow Onion, medium dice

6 large Fresh Eggs

½ cup Shredded Cheddar Cheese

1 (14 oz.) jar Diced Pimiento, drained

Directions:

Using a 10 inch cast-iron skillet, heat oil over medium-high heat. Be sure to coat the entire pan with the oil. In a large bowl combine the potato and onion before transferring the mixture into the skillet. Using a spatula, gently spread and press mixture to an even layer. Cover with a lid, reduce heat to low and cook 10 to 12 minutes or until potatoes are tender. Reusing the large bowl, beat eggs lightly and then add the cheese and pimiento. Mix well before pouring over the potato mixture. Do not mix or stir the contents of the skillet. Just place in a pre-heated 400 degree oven for 10 to 15 minutes or until tortilla mixture is set. Remove from the oven and let rest 5 to 10 minutes before cutting into 6 pie like wedges. Serve straight from the skillet.

Note: You could substitute hash browns for the sliced potatoes. Just be sure to thaw, if frozen, and squeeze out any moisture before mixing with the onions. Then proceed with the rest of the recipe.

Ideas for Future Efforts

Albert's Egg Casserole

Albert's Egg Casseroles

(8-12 servings)

Ingredients:

1 doz. Fresh Eggs

1 lb. Shredded Colby-Jack Cheese

2 cups Cottage Cheese (small curd)

¼ cup All-Purpose Flour

1 tsp. Baking Powder

4 tbsp. Unsalted Butter, melted

Directions:

Lightly beat eggs in a large mixing bowl and then add each additional ingredient, one at a time while continuing to mix. Pour into a buttered or sprayed 9x13 casserole dish. Place in a pre-heated 350 degree oven for 35 to 40 minutes or until lightly browned and set. Test with a toothpick for doneness. Let sit for 10- to 15 minutes before serving. You can cut into portions or just use a spoon to dish up.

Note: You will notice that there is no salt or pepper used in this dish. Let each guest add their own as they see fit.  You could add a little hot sauce if you want to kick it up a little.

Note: If you use a cheese like Monterey Jack, Provolone or Swiss (all white cheese) you'll get an all white look to casserole. Pepper-Jack cheese would give you a little spice too.

Ideas for Future Efforts

Egg Casseroles

It seems everyone loves "Breakfast Casseroles" and that something like 90% of them call for eggs as a main ingredient.  So hence my blog today on "Egg Casseroles" along with a couple of recipes requiring eggs in the dish.

Two other main ingredients in most of this type of casserole is meat and bread of some type.  A majority probably use both ingredients but there are some that will use one or the other with the eggs.  It kind of goes along with the individual that is making the casserole as to what they like in their's as to the type of meat or bread used.

The meat is easy to understand, it just meets the needs of those who like to eat meat.  The bread on the other hand is really just a filler.  It helps give mass to the casserole and helps in it setting up so it's not runny.  It helps give the casserole some form for serving at meal-time.

The meat does cause a problem for those who are vegetarians.  Most vegetarians will eat dairy products.  So the eggs and milk (no matter the type) don't come into play.

Of course, none of this helps the person following the vegan way of eating.  They don't consume diary products or eggs.  So most breakfast casseroles don't meet their eating needs.  Sorry Stephanie, I can't help you with these recipes.  Although I believe there are some vegan substitutes that may help.  I'm just not familiar with vegan products enough to help.

The two recipes that I'm posting on Wednesday and Thursday this week are a little different.  Neither one of the recipes call for any type of meat (good the the vegetarians) or bread.

The "Albert's Egg Casserole" uses eggs, milk, cheese and a little flour to get it to set up just right.  Depending on the cheese used, the casserole can have a subtle difference in color.  It will also change the flavor or taste of the casserole.  Each is a good thing and really just subject to your tastes.

As with the "Potato Tortilla (Spanish Style)" the eggs are what helps bind the potatoes in this dish.

Both recipes are easy to make.  If you don't have a cast-iron skillet for the second dish, you just need an oven-proof pan or dish.  It does need to be able to handle heat on the stove top too.

For those of you that like a little heat or spice in your dish, feel free to add peppers or hot sauce to the recipe.  If adding a solid for heat in a dish, add with the solid ingredients.  If using a liquid (hot sauce) in the dish, then add with the liquid mixture.  Neither will be enough to change the texture of the dish.

Well, enjoy these recipes and other egg casserole dishes too.  Until next week, "Happy Cooking."

Oaxacan Style Refried Beans

Oaxacan Style Refried Beans

(8-10 servings)

Ingredients:

1 lb. Dry Black Beans, soaked overnight

as needed Chicken Broth

1 tsp. Mexican Oregano,crushed (see note)

2 tbsp. Dried Avocado Leaves, crushed (see note)

2 tsp. Dried Arbol Chili, ground (see note)

1/3 cup Pork Lard (see note)

½ large White Onion, small dice

2 cloves Fresh Garlic minced

1 or 2 Serrano Chili, seeded & diced small (see note)

Directions:

Drain and rinse soaked beans then add to a large pot over medium heat. Add the chicken broth to cover by 1 inch, oregano, avocado leaves and Arbol chili. Cook with lid ajar until beans are tender stirring as needed (2 to 3 hours). The liquid will be almost gone. Set aside while you start cooking the other ingredients. In a large saute pan melt the lard over medium heat. When completely melted, add the onion, garlic and serrano chili. Once the onions are soft but not darkened, add the bean mixture and fry it until you get the consistency of refried beans.

Note: The Mexican Oregano, Dried Avocado Leaves and Arbol Chili are found at Mexican Grocery Stores. Although you might find them at large grocery chains that have extended ethnic food aisles because of population in area or the demand from customers.

Note: If you can't find or don't want to use pork lard (Morrell's Snow Cap Lard), Crisco will work for you.

Note: Depending on your personal heat index, you might want to use Jalapeno peppers because they have a little less heat than do the Serrano peppers. If you like the heat, leave the seeds in and/or use more peppers.

Ideas for Future Efforts

Salpicon (Beef)

Salpicon (Beef)

(9-12 servings – 2 per person)

Ingredients:

2-2 ½ lb. Boneless Beef Rump Roast

as needed Water

1 large White Onion, rough chop

3 cloves Fresh Garlic, mashed

4 tsp. Dry Mexican Oregano

2 medium Fresh Jalapeno Peppers, cut in half

½ cup Fresh Red Onion, thin sliced (top to bottom)

¾ cup Fresh Tomatoes, seeded & sliced in thin strips (top to bottom)

2 Fresh Avocado, thinly sliced (top to bottom)

½ bunch Fresh Cilantro Leaves

1/3 cup Olive Oil

1 medium Fresh Lime, juiced

to taste, salt & Black Pepper

18-24 Corn, Flour Tortillas or Tostadas (or combination)

Directions:

Place the roast in a slow cooker and surround it with the onion, garlic, oregano and peppers. Pour the water along the side about half way up the meat. Cook on low for 8 to 10 hours or until tender and almost falling apart. Remove from slow cooker and place on a cutting board to cool. Cover with foil and let sit until cool enough to handle with your hands. Use 2 forks to shred the beef and place in a large mixing bowl. Add the remaining ingredients and mix carefully. Move to a serving platter and enjoy on corn or flour tortillas or tostadas.

Note: You could do this in a Dutch oven in a 300 degree oven for about 5 hours or until tender and almost falling apart. Then continue directions above.

Ideas for Future Efforts

Part 1 of Mexican Cooking (The Chef)

I am going to do a series of blogs and recipes on "Mexican Cooking".  Similar to the one I did on "Italian Cooking".  My goal is to try and cover authentic Mexican food from Mexico, Tex-Mex/Southwest food and other "Americanizing" of Mexican food throughout the series.  The series will run about every three to four weeks until it is finished.  I'm not sure, at this time, how long the series will run.  My guess is around a year.  The Italian one had 12 different blogs plus recipes and this one should be in the same area for blogs.

I hope you will enjoy and learn from this series on Mexican food.  Please send me questions or concerns that you may have on this topic.  I would be happy to cover them in the series.  Either just comment on one of the blogs or those that have my e-mail address, send them there.  Thank you in advance for your help.

In January, I went to Cabo San Lucas, Mexico and talked with my friend, Saul Garcia Ramos.  Saul is the Executive Chef at the "Villa del Arco" in Cabo.  We talked about Mexican food and cooking.  Saul gave me several Mexican recipes from different regions of Mexico.  Mexico (and really any country) has different regional influences on their food just as we here in the USA have our regional differences.

Chef Saul Garcia Ramos and myself

A quick background of Saul culinary experience.  Saul's grandmothers got him into cooking at an early age and influenced his decision to go on to professional training.  He studied at the famous cooking school in Mexico, ICUM.  Upon finishing there, he headed to Spain to get his masters at EUHT in Sant Pol de Mar, Barcelona.  Then he was off to London, England where he picked up his knowledge of Asian cooking from Chef Jude Kereama ( a New Zealander).  From there, Saul, went to Sydney, Australia.  Here he worked with Danserau Celebrity Chef Serge where he picked up more skills in Fine Dining.  He then returned to London before to the Americas.

He traveled to Argentina, met and worked with Chef Guillermo J. Gomez.  Chef Gomez is still one of Saul's main mentors.  Returning to Mexico, Saul worked in the Riviera Maya area for several years including a year of teaching.  He has now been at Villa del Arco for over two years.  I first met Saul there just shortly after he started and have been communicating back and forth ever since.  During the time between our first meeting and last month, the food, plate presentation and table-service has improved greatly.

Saul and his staff exceed one's expectations and make you wish for a return stay quickly.  I'm very glad to be able to call them friends and have some help with cooking series.

Saul was raised in the Oaxaca region of Mexico and so I start the "Mexican Cooking" series there with two dishes from the region.  The first is "Salpicon" and it is a beef dish that is served on totopos or tostadas.  Totopos are baked corn chips (flat, round or triangular) originating in the Oaxaca region.  You could use soft tortillas too (popular in the USA).  The second recipe this week will be for "Oaxacan Style Refried Beans" and this calls for black beans.

Again, I hope you enjoy this series and ask questions or give comments as it goes along.  Until next week, "Happy Cooking" and be sure to try these recipes.

Fried Rice (with or without a protein)

Fried Rice (with or without a protein)

(8-12 servings)

Ingredients:

1 tbsp. Peanut Oil

2 large Fresh Eggs, beaten lightly

3 tbsp. Peanut Oil

6 cups Cold Cooked Rice (see note)

2 cups Cooked Protein, diced (chicken, pork, beef, shrimp or combination)

2 tbsp. Light Soy Sauce

1 tbsp. Heavy Soy Sauce

1 tbsp. Sherry

1 tbsp. Brown Bean Sauce

3 Scallions, sliced

1 tbsp. Fresh Ginger, minced or grated

2 tbsp. Peanut Oil

3 Scallions, sliced (garnish)

Directions:

Heat oil in wok, wok type pan or large saute pan over medium-high. Add small ladleful of beaten eggs at a time to make thin coat in pan. Should take about 3 times to cook all of the eggs. Set aside to cool. Once cooled, sliver into thin shreds. Back to the pan you are using. Add the 3 tbsp. oil to pan over high heat. When hot add the rice and stir-fry for 2 minutes. Next add protein (if using) and stir-fry another minute. Now add the soy sauces, sherry and bean sauce as you stir-fry one more minute. The eggs get added back now and stir-fry for about 15 seconds. Mix in the scallions and ginger stir-frying another 15 seconds. Heat the remaining oil in a separate pan until smoking. Then add to rice mixture and stir-fry for 30 seconds. Pour the fried rice mixture into a large serving dish and sprinkle with the scallions set aside for the garnish and serve.

Note: Because the cold cooked rice may be sticking together, we need to separate it. To do this add 2 tbsp. Of cold water to the rice and using a fork or chop sticks fluff carefully. Wet hands work too.

Note: You can use canola oil in place of peanut oil. That way you don't have to buy another type of oil for your cooking. If you do deep frying, it is probably best to have peanut oil too in your pantry.

Note: You will note that many fried rices you see from restaurants will also have diced carrots and peas in them. It is mainly done for color and a little filler (helps keep cost down). You can do that here too if you desire. I'd add about a cup total of these two ingredients.

Note: For vegetarians, you could use Tofu instead of the protein options above. Vegans could also skip the egg to make their dish. Mushrooms would be a nice substitute too for the protein.

Note: Recipe can be cut in half to help those not needing so much product.

Ideas for Future Efforts