Les Ouefs, Avec Des Collages

So this omelette was supposed to be presented back in September.
I eh, seem to have misaved the recipe. At one point in thyme, I had written it all out, and all I needed was the picture. Now all I have is the picture.
Here's the only details I can remember.
Omelette is an egg white only style, I used four.  I didn't use butter, I used canola oil to lightly slick the pan.
It was tastey.
I don't remember what herbs/spices when inside besides cayenne (they were all green, btw) and sage. I did toast garlic in the pan before laying the eggs down. The garlic was in the shell of the omelette, not the middle.
Sorry I don't have more than that.

Omelette au Fromage...

This post is not about justice,
It's about Simplicity!

Have you ever had something to eat that told you everything you needed to know in one bite? I've eaten bland, and I've eaten complex. I've eaten complex enough that it changes with every bite, but there is something to be said about something that tells you exactly what is going on when you take the first bite. This is the delightful situation known as simplicity. Saturday morning I had a wonderful adventure in simplicity. I wanted to get an omelette ready for my wife, and used what I had handy, fresh garden herbs, some "Mexican cheese" blend, and butter.
I <3 the butter!
Real butter, no margarine. Here's the run down:
Fresh:
Thyme
Rosemary
Sage
Basil
mince all the herbs, but keep the basil separate from the rest. Usually I like to just kind of tear that up.
Beat the eggs with the thyme, rosemary, and sage. Set the mix up, add quarter cup shredded Mexican cheese, and shortly before folding add basil.
Fold and serve, I garnished with some basil flower sprigs to give it that bit of extra basily mintyness.
It was good!
Post rapture justice blog is coming, working on making the illustrations relevant for people who don't sleep on them streets!

The "Half Mexican"

I built an omelette today, inspired by quesadillas and enchilladas. I used no tomatoes, no cilantro, and no bell peppers, so it's only half mexican. I did use sour cream, 'mexican Cheese', and a habanero. The more I eat habaneros the more I realize that I haven't been giving this pepper a fair shake. On this particular go round, I noticed a distinctly sweet characteristic to the spicy suckers. Right before the heat hits you you taste something nice. I think that's the way it's supposed to be. I may start using habaneros in everything, sneaking them into dishes. Cook them a little bit, they won't be so hot.
Here's the recipe rundown:

One pinch each of fresh:
thyme
oregano
sage
basil

and then:
1 Tbsp Sour Cream
1/4 cup shredded 'Mexican Cheese'
3 eggs
1 habanero
1tsp butter

Clarify the butter, cut the habanero into thin strips, and discard the seeds (or save them for the interior of the omelette, if you are a little bold!). Saute the habanero in the butter. Beat the eggs, add to the pan. When the eggs firm up, add sour cream, cheese, sage, oregano and thyme. Shortly before folding the omelette, add the basil. Garnish with a little bit of basil/sage held in reserve, and a dash of Tiger Sauce to give it that last little bit of something. Enjoy!

Omelette, ready for consumption.
In the pic you can see one big chunk o' sauted habanero that I didn't cut thinly. Guess what my first bite was :)

New Omelette Listing on Side!

Every time I create an omelette, I will add a link to the blog article associated with the omelette to my page entitled "Grand Omelette Listaria!" so that if you want to view a particular omelette you may. I may, from time to time, also provide on that page unseen pictures, or whatnots pertaining to omelettes! Enjoy...

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!

Fresh Herbs and Hot Peppers Make Me Smile

"Take the Train to Happy Town!" W00T! W00T!

Above you you see my latest adventures in both omelettes and the absurd. in that bowl are today's featured ingredients, A habenero, a serrano, and a cayenne, it's like some joke wrapped in an eggy blanket.

or a dare.

I love the spicy things, and today's omelette was a little spicy. It was also a little sloppy, and cooked too fast. I put too many mushrooms in it. Too fast, too spicy, too much filling. All about extremes today. Take a look:


I couldn't even get it folded over. Here's the ingredients:

sliced habenero chilli with the seeds removed.
sliced serrano chilli with the seeds removed.
chopped green cayenne with the seeds intact.
sliced bell pepper
sliced mushrooms
swiss cheese
garden fresh sage and rosemary.
garlic (browned in butter before adding eggs.)

I wanted to make a skull and crossbones garnish out of the mushroom and bellpepper, but the overall sloppiness of the omelette takes away from that.
To summarize, last week's omelette was perfect, this week's omelette is spicy. It's a dare.
I can do better.
I can make spicy and perfect.
Do you have a spicy food story? One where you were surprised by spicy?

Lame attempt at Skull-n-bones:

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:

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.