Sunday, September 20, 2009
On Sunday mornings we usually head to our favorite breakfast spot, Kerbey Lane. But this weekend, our good friends David and Mollie were staying with us. And, while H sleeps pretty well these days, it's kind of difficult to sleep past 7:30 at our house. His wake-up and eat routine can be pretty loud... To give them a few extra z's, we took him on a walk around the neighborhood. (And along the way, I picked some wild (and not-so-wild)flowers for the table.)
We've found that the best way to say, "Thanks for coming, and sorry about the noise..." is to make a big ole brunch.
And, because more is always merrier, we invited some mutual friends, Ashley, Travis, and Baby Lily, to join in the miga madness.
OH! I have to mention the pancakes!! I thought this would be the perfect time to try... Batter Blaster! This organic pancake batter is quite the conundrum. It comes in a can that would normally house whipped cream... or cheese whiz (sp? do I need more z's?) Consensus: While the batter is quite tasty, the pancakes were pretty gnarly looking.
Event: Miga Morning
Migas with Hatch Chiles, Quatro Quesos, and Salsa Fresca
Batter Blaster Pancakes
Mixed Berries and Melon (Thanks, Ashley!)
Mark's Now-Not-So-Secret Migas with Hatch Chiles, Quatro Quesos, and Salsa Fresca (for 6)
1 package thick-sliced peppered bacon
3 Hatch Chiles, chopped (for a little less kick, you may also use Anaheims or bell peppers)
1 fresh jalapeno, chopped
2 white onions, chopped
3 roma tomatoes, chopped
12 large eggs, whisked until combined, in a large bowl
1 c mexican blend cheese (quatro quesos!) plus more for tacos
4 corn tortillas, cut into 1/2 inch strips
Kosher salt and fresh ground black pepper to taste
12 tortillas (flour, wheat, or corn)
Saute bacon until done, reserve and keep warm until serving. Drain off all but 2 tbsps bacon grease. Return pan to stove. Add chiles, jalapeno, and onions and cook over medium heat until soft. Add tomatoes and cook 2 minutes more. Add eggs and tortilla strips. Cook, stirring gently, until eggs are cooked to your liking. Remove from heat and gently fold in cheese. Add salt and pepper to taste, or allow guests to add their own. Serve with tortillas, extra cheese, and salsa fresca. (below)
Salsa Fresca (adapted from Tyler Florence's Dinner at My Place) (about 4 cups- will keep in fridge for 4 days)
1 28oz can whole san marzano tomatoes, drained
1 small onion, chopped
juice of 1 lime
1/4 c cilantro, chopped
1 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
Place all ingredients in food processor, or in bowl if using immersion blender. Blend until smooth. Serve with tacos, fajitas, or your favorite chips.
Garlicky Potatoes (for 6 or more)
6 russet baking potatoes
4 cloves garlic, crushed
1/2 stick butter
3 tbsp olive oil
fresh ground black pepper
Bake potatoes in oven or microwave. Chop into 1 1/2 inch square chunks. Melt butter and oil in large skillet or saucepan over medium heat. Add garlic and saute until golden. Add potatoes. Cook 20 minutes, stirring until potatoes are golden and falling apart. Add kosher salt and pepper to taste.