Saturday, April 30, 2011

Spicy Sunrise, Done Right!

This is spicy done right!
Cayenne Peppers. Fresh picked, ready to ride.

Today's omelette is called, "The Sunrise" because it's the perfect way to start your day. It's got kick enough to get you moving, and is filled with cheesy beefy herby goodness to keep you eating it.
2 Eggs
Louisiana Hot Sauce (the Brand you will need more than one drop!)
Sliced roast beef
Slice of American Cheese
Fresh oregano
Fresh thyme
Fresh rosemary
Fresh Cayenne peppers.

Here's some of the ingredients ready to go:

Beat the eggs with the hot sauce, you can add a lot of hot sauce to the eggs because the heat will break down the hotness, and leave the flavor. You want to use maybe add a pinch of Tony's (you oughta know what that is :) ) Warm and butter your skillet up, add eggs, wait for them to firm up, add cheese first, then roast beef, then herbs. Finally you can add chopped cayenne to the mix, to your taste for heat. Something like this should be the result:


Mine is cayenne mustached as a tribute to the matador who has conquered the bull, and placed him in the omelette!

Flavor wise, this omelette's strongest characteristic is the flavor of the hot sauce and the heat of the fresh peppers. The flavor of the hot sauce intensifies in the cooking process while the heat from it mellows. I add the cayenne pepper for spice not only because they are spicy, but because the cayenne is the base pepper for Louisiana hot sauce. The 'other' famous hot sauce from Louisiana, Tabasco is made from tabasco peppers. Tabascos are nice peppers, and plenty spicy, but they have a noticeably different taste than the cayennes. Cayennes to me have always had a bell-pepper like crispness to them, mainly because they are a cultivar of Capsicum Annuum as are bell peppers, and tabasco peppers are Capsicum frutescen in heritage. Sometimes the flavor of frutescens variety peppers is described as 'fruity'. Tabascos are less fruity to me than thai's but they have their own character. My dad grows them, perhaps he have input. I like them, especially fresh, or in Asian food, but cayennes are by far, my favorite pepper.



Cosmic Charley said...

Cayenne are my fav of the heated peppers because they rhyme with cheyenne who are some of my fav n/a's. Tabasco is good for vinegar sauces and packing a medium punch in a small space. Cayenne on the other hand depends more on the where and how they are grown. I find the flavor of cayenne better for cooking, me.

GB Hoyt said...

So you're just growing the tabascos for fun? I like whole tabascos in vinegar for 'hot sauce' on greens, but bird's eye peppers (another frutscens variety) are my favorites for that purpose