Category Archives: Breakfast

Pickled Thai Chilies

I’ve been in a pickling mood for some time now. No clue why, but I have been. It’s most likely because I have had an abundance of chili peppers growing in the garden, and as I normally freeze them and use later, I also love doing a quick pickle and use the chilies on pizza, rice bowls, and omelets. I wouldn’t say that I am a true chili head, but I do love the spice, and the vitamin content that normally goes with them.  One of my favorite peppers has got to be the Thai bird chili pepper.  They have a great punch of hit along with some really nice citrus notes, and when used in sauces such as Nuoc Cham, well, hands down it’s a real winner.

Pickled Thai Bird Chilies

I know, big deal, these just look like regular Thai chili peppers right? Well, yes, but then again, they have been pickling for a couple of weeks in a great, and simple pickling mixture that makes these chilies pop even more.

Let’s get started.

Ingredients:

  • 1 cup of Thai bird chilies
  • 1 1/2 inch fresh lemongrass, lightly smashed
  • 6 tbsp rice wine vinegar
  • 4 tbsp sugar
  • 6 tbsp water
  • 1/2 tsp salt

That’s it. Great stuff.

Start by adding everything but the Thai chilies in a small sauce pan. Bring to a simmer, and let the sugar melt with the vinegar and water. Remove and let cool.

How to make pickled Thai Chilies

Once the mixture has cooled, add the chilies to a small, sealable container, and pour the vinegar solution into the container, making sure you have covered the chilies.

Seal, and place in the refrigerator for about two days. Then use freely.

Again, I love Thai bird chilies, but with the addition of the vinegar and sugar, and lemongrass really makes these shine even more. They are great sliced and served  (if you like that type of heat), with any type of dishes where you want to add a bit of heat. If you like chili peppers, you will most likely love these. Hope you enjoy!

Denver Omelette

Come every spring, I ask my kids what they want to plant in the garden. Two of my kids are pretty pumped with ideas, where one simply is not. That’s perfectly fine in my book. Regardless, my wife defaults to tomatoes and cucumbers, while the kids default to green bell peppers and green beans. I take the liberty of choosing either things, and in this case I decided upon watermelon, hot peppers, sage, rosemary, strawberries, and red onions. We have been picking a ton of tomatoes, green beans, strawberries, and fresh herbs, and as of last week we picked our first green bell pepper.

Denver Omellete Recipe

I had this darn green bell pepper on my cutting board for a few days, and every time I looked at it, I thought what was I going to use it in. It was only one green pepper, and as I thought of stuffing it, or making a chop suey, I always think of dicing it up and turning it into a Denver omellete.

I love a Denver omellete, and in fact, it could be one of my favorite omelletes. It’s simple, delicious, and very fulfilling.

Let’s get started.

Ingredients:

  • 3 whole eggs, beaten
  • 2 tbsp water
  • 1 pinch of salt
  • 1 pinch of cracked black pepper
  • 1/2 cup of chopped deli ham
  • 1/2 cup green bell pepper, diced
  • 1 shallot, diced
  • 1 1/2 tbsp unsalted butter

Start by adding the water, or cream if you want to the beaten eggs, and mix well.

Heat a skillet on medium, to low heat. Add in the 1 tablespoon of the butter and let that melt.

Toss in the ham, bell pepper, and shallots. Stir, and cook for about 5 minutes or until the peppers are slightly softened, yet still firm.

Remove from the skillet and place the mixture in a bowl.

How to make a Denver Omellete

Return the skillet back to the stove, and on medium heat, melt the remaining butter.

Add in the beaten eggs, and give that a gentle stir.

Using a spatula, or in my case a worn down rice paddle, begin lifting up the edges while maneuvering your skillet to let any wet egg mixture to to the edges. Continue this until the eggs are almost set.

Add in the bell pepper mixture into the center of the eggs, and gently fold over the eggs. Cook for another minute or so, or until how you like your eggs, and then slide onto your plate, and serve.

The result is everything you want in a great omellete. Tender and soft eggs, with the great salty and smokiness from the ham, and then the great, and fresh green bell pepper.  Hope you enjoy! What is your favorite type of omellete?

 

Homemade Sausage Egg McMuffin

One of my guilty pleasures during weekend mornings is eating an egg McMuffin. I know that might sound strange coming from me, and as I never eat at McDonald’s for lunch or dinner for that matter, I do stop there for breakfast during busy weekday mornings. I always order the egg McMuffin, and nothing other. I’ve learned to make my own egg McMuffin, really for one reason, and one reason only and that is because I want to know what the heck I am eating, plus mine are actually a heck of a lot better. On our way back from a camping trip, we decided to leave earlier in the morning due to some rain issues, and I decided to stop at McDonald’s and treat my boy to breakfast. I can tell you this is probably only his second time in 11 years eating breakfast at McDonald’s so I could see the excitement in his tired eyes. He opted into trying the sausage and egg McMuffin, and instantly fell in love.

How to make a sausage and egg McMuffin

With my kid loving that sandwich so much, and as much as he likes to learn how to cook, I decided to teach him how to make his own sausage and egg McMuffin, and the result was the same. Much better than the original, and he was one happy camper.

Let’s get started.

Ingredients:

  • 1 English muffin, sliced and toasted
  • 1 egg
  • 1 round breakfast sausage, cooked
  • 1 slice of American cheese
  • 1 ring mold
  • 1/2 tbsp unsalted butter
  • Cooking spray
  • salt, to taste
  • cracked black pepper, to taste

Start by heating a skillet on medium-low heat. Spray the inside of a medium ring mold, something along the lines of these, and place the ring in the middle of the skillet. Add the butter into the middle of the ring, and once melted, crack in an egg into the ring. Swirl the egg with a fork to break up the yolk and egg white a bit, then season with salt and pepper.

How to make a Sausage Egg McMuffin Recipe

Place a cover over the skillet, and let cook for about 4 minutes or so. During this time, place your English muffins in the toaster, and to me I like to toast them just a bit longer to get a bit darker along the edges.

Now you are ready to place. Lay the bottom muffin on a plate, then the slice of cheese, the cooked, warm sausage, then using a spatula, remove the ring mold, and slip the egg on top of the sausage. Place the top muffin, and dig in.

All of this was created by my son. Not only was he proud, and myself for that matter, but ultimately it turned out to be one awesome sausage McMuffin sandwich. Sorry McDonald’s.

Son-in-Law Eggs

I’ve told you before, but I will mention it again, I am a big fan of hard boiled eggs. They are so simple to make and provide a quick energy boost when you have a busy schedule. I have been hooked on the 8 minute eggs, but then again I am always thinking of other creative ideas such as these Son-in-Law eggs. If you have never heard of Son-in-Law eggs, don’t worry, that’s why I am here to tell you about them, and after you make them, you can thank me. Trust me, these are wickedly awesome.

I’m not too sure of the naming of this recipe, but it probably has something to do with having a man’s mother-in-law inflict a bit of fear into the man, that if you do not treat her daughter with respect and love, well, she will indeed inflect some fear into you and well, you probably get the point. But there is something beyond this, and something so amazing about the combination of flavor and texture that really makes this dish shine.

Son-in-Law Eggs Recipe

This is a perfect use of hard boiled eggs, and believe it or not, the eggs are deep fried. Yep, deep fried. Who would have thought?

The sauce has this great sourness and spice that when paired with the creamy deep fried egg and shallots, just blows ones mind. Again, trust me. You will probably want to use the sauce on things like fried chicken or fish. It’s awesome.

Let’s get started.

Ingredients:

  • 3 whole eggs, cooked to your hard boil liking (I go with 8 minutes for a creamy, yet set yolk)
  • 1 tbsp cooking oil
  • 1 tbsp fish sauce
  • 2 tbsp palm sugar (you could use light brown sugar as well)
  • 4 tbsp tamarind sauce
  • 1 clove garlic, grated
  • 1 Thai chili pepper, smashed
  • 1 pinch of chili flakes
  • 3 cups of cooking oil for deep frying
  • 1 large shallot, thinly sliced
  • 1 tbsp fresh cilantro, chopped

Start by making your sauce.

Add the one tablespoon of cooking oil to a small pot. Bring to medium heat, then add in your garlic. Cook for about a minute, then toss in the fish sauce, palm sugar, tamarind, and chili pepper. Cook for a couple of minutes, then remove from the heat and set it to the side.

Peel your hard boiled eggs.

How to make Son-in-Law Eggs

Heat another pot with the cooking oil on medium heat. After a few minutes, add in the thinly sliced shallots, and cook for about 5 minutes or so, until they are lightly browned and crispy. Remove with a slotted spoon and set them on to some paper towel to drain.

Bring the oil back to about 350 degrees, then carefully add the peeled hard boiled eggs. Cook for about 8 minutes or so, until they are lightly browned. You can go longer if you want, but I always think they are going to explode. Once lightly browned, remove with the slotted spoon and let them drain on the paper towel, lightly patting.

Slice the eggs in half and add them to a serving plate. Shower the eggs with the fried shallots, then pour the sauce over the eggs. Shower with fresh cilantro and dig in. Feel free to serve with cooked jasmine rice if you desire.

Again, the flavor combination is out of this world. Thai food at it’s best in terms of texture, and flavor. Hope you enjoy!