Cooking With Rod

By Rod Cohenour 

 

Original Southwestern Breakfast Dishes

 

Getting back to basics, we are going to take a look at the incredible, edible EGG! This month we will feature a couple of very special breakfast dishes created by none other than my beautiful bride.  In New Mexico, the Frito Bandito Scramble would be prepared with migas (or homemade tortillas fried, cooled, shredded and tossed in) – but my bride is from West Texas – so Fritos it is!

 Few foods are as flexible, adaptable, and nutritious as eggs. We love them for breakfast! We love them for lunch, brunch, or dinner. We love them with bacon, ham, sausage. We love them on bagels, with hot buttered biscuits, soft warm flour tortillas, breakfast cornbread, or toast. The greatest thing about eggs is they provide one of the lowest cost, most nutritious choices for the value, varied taste, and the essential proteins that we need to keep our bodies strong and healthy. 

Bon appetit~

Frito Bandito Scramble
By Melinda Cohenour

To serve 4-6 people:
 

(If you plan to fry bacon, do that first, retaining the grease to prepare the scrambled eggs, while permitting the bacon to drain on paper towels. The same advice goes for any other breakfast meat you may wish to add: thick baked ham slices, spicy chorizo, or even a nice sage sausage. These meats will take longer than your egg dishes so should be ready to serve, kept warm while you whisk up the huevos! Same advice goes for any sides or hot breads you wish to serve. Prepare them in advance.)

12 eggs
1-2 tsp black pepper
½ cup cream, fresh or sour
2 Tbsp butter and/or butter and bacon grease
1 small yellow or white onion, diced
1 roasted red pepper, diced
1 bell pepper, diced
1 jalapeno or Serrano pepper, deseeded, minced
1 brick cheddar cheese, grated fresh
1 large tomato, diced
1 cup chunky Salsa Roja (you can substitute a can of Rotel, but it won’t taste as fresh)
1 bunch green onions, sliced thin (green and bulb)
1 bunch cilantro, remove stems and coarse chop leaves
2 cups Fritos – regular or break King (dipping) size
1 lime, sliced (make sure it is heavy with juice)
1 avocado - diced

Do the prep work on the vegetables first. Also grate that cheese, measure out the cream. Have all the ingredients arranged near your cooking surface so you can keep those eggs fluffy once you begin cooking.

Heat skillet to melt butter and bring to low heat. Add diced onion and peppers to permit them to carmelize.

Break eggs in a bowl and whisk gently. Whisk in black pepper and cream (your choice – fresh or sour cream – both make the scramble rich, the sour cream adds a piquancy to the dish.) Just when the onions become transparent and the peppers are softened, add the whisked eggs and lower heat. Gently stir to lift the eggs and begin the scramble.

Just as the eggs begin to set up properly, still fluffy and a bit moist, add the cheese. Toss to gently mix, letting the cheese melt into the eggs.

Remove from heat: Add tomato, salsa, onions and cilantro – stir gently. Toss in Fritos, toss to mix and remove mixture to a large bowl. Reserve some of each to sprinkle as garnish over the bowl. A sprig or two of cilantro, intact, adds aroma and freshness.

Serve with a crisp salad either tossed or fruit based, fresh hot bread, and breakfast meat if you so choose. Be sure to offer extra salsa, tomatoes, green onions, lime slices and fresh-diced avocado to add to the finished scramble.
(Hot tortillas, buttered are an excellent choice for the hot bread to serve with this dish.)


Melinda’s Eggs Jalapeno
By Melinda Cohenour  

• 1 sweet onion, sliced in ¼ to ½ inch rings
• Pickled jalapeno slices, drained
• 1 brick cheddar cheese, grated (about 2 cups grated cheese)
• 3-4 eggs
• 2 cups milk
• 1 cup Bisquick
• Salt and Pepper to taste
• Butter for casserole dish

Butter 9”x13”x2” casserole dish. Make one layer of onion slices over bottom of buttered pan. Dot jalapeno slices over the onions (For the faint of heart, just top each onion slice with one jalapeno pepper slice.) Layer shredded cheese over all.

In mixing bowl, whip eggs with whisk, adding milk and Bisquick, salt and pepper. Whisk until smooth.
Pour evenly over cheese in casserole dish.

Bake in preheated 325° oven about 45 minutes to one hour, or until nicely browned, and egg/milk mixture has set.

This meal is especially delicious paired with chilled cantaloupe wedges, lovely baked ham prepared with a pineapple glaze, chilled juice and fresh hot baked artisan bread served up with sweet creamery butter.

(NOTE: This recipe serves 6 easily. For 2 people, halve the ingredients and prepare in an 8” square oven-proof casserole dish.)




Melinda's Eggs Jalapeno Plated

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