Saturday (or Sunday) Morning Scramble

  » By Keith Prickett

June 28th, 2008 - Posted in Breakfast | Leave a comment (0)

Rachel and I always make a big breakfast (or brunch depending on how late we sleep in) on the weekends.  Some mornings it’s waffles with fresh strawberries and real whipped cream.  Other days I’ll come up with some topping or syrup to put on whole-meal pancakes.  We love to start the weekend with a large meal and it adds a fun tradition to our week.

This past week I wanted to use some cut potatoes Rachel brought from work a while back.  I made up a delicious, simple, and easy-to-make breakfast scramble with the potatoes and some extra stuff we had around the house.  You can serve this with some fresh cut fruit, like cantaloupe or an orange.  We had ours with some homemade whole wheat bread — YUM!  Here’s what I did:

Ingredients (Serves 2):

• Small dices of 2 potatoes (or look for a bag of frozen diced potato in your grocery store)
• 3 eggs
• 1/4 red bell pepper (I had just the right amount lying around)
• 1/4 green bell pepper
• 1/4 cup shredded cheddar cheese
• 1/2 cup diced red (or other) onion
• Dash of fine sea salt
• Fresh ground pepper

Directions:

1. Bake the potatoes in the oven on a cookie sheet lightly coated in olive oil on 400 degrees until they start to brown lightly (10 to 20 minutes)
2. In the meantime, heat up some olive oil in a skillet or frying pan on the stove over medium-low heat
3. Add the onion and cook until soft
4. Lightly whip up the eggs, salt, pepper, and cheese and add to the cooking onions
5. Scramble and stir all the ingredients as they cook on the pan to create a cheesy scrambled eggs.
6. Add the potatoes to the scramble and heat up for another minute.
7. Serve with fruit or whole-wheat toast and enjoy your day!

I hope you enjoy it!

Chipotle-Honey BBQ Bacon Burgers with Gorgonzola Cheese

  » By Keith Prickett

June 14th, 2008 - Posted in Beef, Dinner, General | Leave/read a comment (2)

I received (thanks Danae) a very good book a while back (if you like burgers) called “build a better burger“ by James McNair.  I was amazed to see all the varieties of burgers — all gourmet and DELICIOUS looking!  With this beautiful weather we’ve had in Corvallis the last few days I couldn’t help getting the charcoal and grill out for some good summer cooking.  Rachel picked the recipe and I got to work.  First I made the patties, then set them aside in the fridge while I made the sauce.  If you’ve never had Gorgonzola or don’t have it very often be prepared for some different, yet enjoyable, tangy flavor.  The Chipotle chile is not all that spicy, so if you want some extra kick feel free to use more than 2 or add some [1 or 2 teaspoons] chili powder.  This time, though, I followed the recipe from the book as-is.  Here’s what I did:

Ingredients (for patties):

• 1 1/2 pounds ground beef
• 4 ounces ground pork (or ground pork sausage)
• 1/4 cup sliced green onion
• 2 tablespoons diced red bell pepper
• 1 tablespoon minced garlic
• 2 tablespoons freshly ground black pepper

Ingredients (for Chipotle-Honey BBQ Sauce):

• 2 tablespoons olive oil
• 1/4 cup diced red onion
• 2 chiles from a can of chipotle chiles in adobo sauce, chopped
• 2 tablespoons diced green bell pepper
• 2 tablespoons diced red bell pepper
• 2 tablespoons tomato
• 2 tablespoons minced garlic
• 1 cup apple cider vinegar
• 1 tablespoon dry mustard
• 1 cup ketchup
• 1/2 cup honey

Ingredients (for finishing it off):

• 1 thick peppered bacon slices per burger (this recipe makes 4-5 patties but a lot more sauce)
• 1 Kaiser roll per burger, split
• 4 ounces Gorgonzola cheese, crumbled
• 1 or 2 tomato slices per burger

Directions:

1. Prepare your grill for medium-hot action
2.  Make patties: combine all patty ingredients and mix well then divide into equal portions (4 or 5 depending on your hunger level).  Set aside in the fridge while you work on the rest.
3. Make the sauce:
   1. heat the olive oil in a sauce pan
   2. Add the onions, chiles, bell peppers, tomato, and garlic and cook until soft, stirring occasionally.
   3. Add the vinegar, mustard, ketchup and honey then bring to another low-simmer until you are ready to use it
4. Start the patties on the grill then, about 5 minutes later…
5. Cook the bacon on the grill with a bbq griddle or pan
6. Add the sauce, generously, to the patties when you first put them on, then again after you flip them (about 5-7 minutes later)
7. When the patties are just about done put the buns (inside down) on the grill for 1 or 2 minutes to heat up
8. To prepare the burger:
   1. Place some sauce on the bottom of a bun
   2. Add some gorgonzola
   3. Layer on the bacon, tomato (I also added sliced avocado and freshly grown lettuce — YUM!)
   4. Add the burger then top it with the other half of bun and ENJOY!

I hope you enjoy them!