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.
Ingredients:
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.

Enjoy!

Feta! Tomato! Basil! Oh My!

Open face omelette, ready to be folded.

Today's omelette is a delicious endeavor in creating a fresh, clean, crisp taste. I wanted to show what the omelette looked like on the inside because I wanted to prove a point, when you feel good on the inside, you'll be good all around.
NOMNOMNOMNOM
that's what I did to this omelette. People, this omelette is all about clean flavor! I am thoroughly convinced you can make this and taste something wonderful. first a recipe:

• 1/4 of a medium sized tomato, diced


• 2 cloves sliced garlic


• 2 Tbsp chopped fresh basil


• 2 Tbsp crumbled feta


• 2 Tbsp Whole milk or real half and half


• 1 Tbsp unsalted butter


• 2 eggs


• celery seed (pinch)


• rubbed sage (pinch)


• salt (pinch)




Melt butter in cooking pan, hold 3 slices of garlic in reserve, smash the rest, and add to butter, saute. Beat eggs with salt and milk (or 1/2 & 1/2), and add to pan once garlic has browned on both sides. Allow eggs to firm up, add feta, tomatoes, remaining garlic, celery seed and sage. Once cheese is melted, and eggs are mostly firm, add basil, fold, and flip. turn off heat and wait a minute to allow the eggs to glue everything together. Remove, and add basil garnish.

What you get then is a wonderfully flavored and balanced dish. The tomato and feta combine smoothly, and the fresh basil fills your mouth, while the celery seed leaves it feeling clean. The sliced garlic adds a sharp spice, and the sage serves well as a background transitioning the flavors from feta and tomato, to garlic, to basil/celery finish. So far, this omelette has had the cleanest flavor of the three that I've made. y'all come over in a couple of weeks when I have more basil, and maybe even a fresh tomato, and I'll make you it!
I goofed the plating a little bit, wasn't holding the dish close enough, and broke the omelette a little bit, that' ok though, it's why we use a tasty basil sprig garnish! More pics:
Closeup of the omelette, pre-folding:


Ready to Eat! Chipped plate and broken omelette included for Wassassabi:

Peppers!

So I found a package of Cayenne seeds left over from two years ago, the last time I seriously tried to start a garden. They were an heirloom variety, and pretty spicy from what the package claimed at least. At some point last fall I said "what the heck!" and planted them in a yogurt cup. I figured if anything, I will grow a small pepper plant in a small pot over the winter, and it will be fun. I put the pepper in the windowsill, and watered it. It bloomed, but it was cool enough all winter that the blooms fell off, and the pepper slowly grew. Finally, in February, the blooms set fruit! I had tiny cayennes on my bush, even though the bush was growing in a yogurt cup. I started taking pictures when the pepper started turning red, mostly to upset my yankee cousins who are still experiencing the thralls of winter, whatever winter is.... (side note, Florida has four seasons: They are Dry, Rainy, Summer, and Hurricane, in that order.)

So I now present to you a complete timeline of my amazing over winter cayenne pepper goodness. This morning I ate it.





Omlette ingredients include: 2 eggs, splash whole milk, two chopped cayenne peppers (one red, one green), salt, cheese, 1 clove sliced garlic, and sage.

for... The Gastronome...

So it's late brunch time in my house. My middle daughter is wanting an 'egg on a blanket' basically a fried egg (well) on toast, with cheese between them. She loves that stuff. Recent controversy at my house has forbid the use of teflon covered pans, they are starting to peel, and so we don't cook on them anymore. It's ok, I got a cast iron skillet I can use for eggs. Apply butter, and voila! I don't need no stinkin' teflon!

looking at this hot skillet, I think to myself, 'I got a hot skillet, I should do something with it.' And immediately begin thinking about fried eggs. Then I paused....
I like spinach, and we recently bought some for a after church dinner salad. We didn't have all the leaves gone yet, so I've secretly been munching them instead of potato chips late night after I get home from work. Nomnomnomnomnom.. I really like raw spinach! I looked at that hot skillet and thought to myself 'Skillet needs some spinach.... and garlic'
hmmmmm, I crisped up some garlic, and spinach in the skillet, whipped the eggs together, poured them into the skillet, applied cheese, ham, more spinach, tri-folded it, garnished with a lil' rubbed sage(secret thing about me, I didn't make it if it don't got no sage), and plated it all up into the delicious looking thing on top of this blog post. I like giving away surprises, and let me tell you, you go do this at your house, you'll get a tasty surprise.