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TheNewMexican
09-10-2012, 04:19 PM
Here is how we do Saturday and Sunday Breakfast around here. It's Old School...........


First start with dried red New Mexico Chile

http://i816.photobucket.com/albums/zz90/lrwest/RedChile.jpg



Then grind it

http://i816.photobucket.com/albums/zz90/lrwest/RedChileGround.jpg




Resulting in fresh Chile Caribe

http://i816.photobucket.com/albums/zz90/lrwest/ChileCaribe.jpg



Simmer with other ingredients to make Chile Rojo (Red Chile)

http://i816.photobucket.com/albums/zz90/lrwest/ChileCaribeII.jpg




Next I bring home the bacon..... do, due, dee, due......

http://i816.photobucket.com/albums/zz90/lrwest/Bacon.jpg





Fryin' up in a pan..... do, due, dee, due.......

http://i816.photobucket.com/albums/zz90/lrwest/BaconFryingII.jpg




Bacon??........ Did somebody say........Bacon???????

http://i816.photobucket.com/albums/zz90/lrwest/BaconforTito.jpg





Now get yourself a Napal cactus petal and use a vegetable brush to scrub off the thorns under cold water

http://i816.photobucket.com/albums/zz90/lrwest/NapalI.jpg




Slice into 1/4" slices

http://i816.photobucket.com/albums/zz90/lrwest/NapalII.jpg




Remove the thorn nubs and cube into 1/4" chunks

http://i816.photobucket.com/albums/zz90/lrwest/NapalIII.jpg




Saute the Napal in olive oil in a cast iron skillet until the cactus is olive color then add a basic egg mix

http://i816.photobucket.com/albums/zz90/lrwest/Eggs.jpg




Cook until the eggs are done

http://i816.photobucket.com/albums/zz90/lrwest/EggsandNapal.jpg




Simultaneously...... Use the God's gift to mankind, (called a Moulie), to shred organic red potatoes in preparation for hash browns. Cook potatoes in a single layer with olive oil and salt till mouth watering crispy brown on both sides.


http://i816.photobucket.com/albums/zz90/lrwest/Mouli.jpg





Put warm eggs, warm hash browns, bacon and fresh from the skillet Napal eggs on to a plate smothering the Napal eggs with Chile Rojo. Serve with a fresh whole wheat flower tortilla. Mouth watering goodness.............. Is it Friday yet??????


http://i816.photobucket.com/albums/zz90/lrwest/BreakfastOldSchool.jpg






Saludes,

The New Mexican

Johnny.B.Good
09-10-2012, 04:27 PM
That looks amazing.

Thanks for sharing your process...

Zwiefel
09-10-2012, 04:34 PM
Simmer with other ingredients to make Chile Rojo (Red Chile)

http://i816.photobucket.com/albums/zz90/lrwest/ChileCaribeII.jpg

any chance of specifics on this step? Would love to do something like this at home myself.

Also, I'm loving the "Photo Essays" I've seen popping up here lately...I've been doing this sort of thing with my wife for 3-4 years, we enjoy the whole process quite a bit.

TheNewMexican
09-10-2012, 05:49 PM
Whoops.... Forgot one thing.....:running: New Mexico Pinion Coffee. This is good stuff and available online if you are so inclined.


http://i816.photobucket.com/albums/zz90/lrwest/PinionCoffee.jpg


Saludes,

The New Mexican

Lucretia
09-10-2012, 05:53 PM
WOW! That looks amazing! :drool:

(Cute dog, too !)

Mike9
09-15-2012, 03:42 PM
That does look amazing. After working doubles this week I got to sleep in till 8am today. I made myself a good English style breakfast with potatoes, onion, jalapeno, tomatoes, venison sausage and two sunny side up eggs. It's the first home cooked meal I've made, or eaten in five days.

Cutty Sharp
09-15-2012, 05:11 PM
Wow! What else is in the chile? And I've never tried something like it, so what in the world does the cactus petal taste like?

mc2442
09-16-2012, 01:03 PM
Looking at this right before kickoff on Sunday. Motivating me to make some breakfast!

TheNewMexican
09-16-2012, 07:32 PM
Cactus petal has the consistency of cucumber with a taste all its own, a little bit tangy. Combined with the red chile it is a wonderful taste explosion of spicy zest.

Questions about the Chile have come up a couple of times. I don't really have a recipe, it is more a little of this and a little of that, adjusting proportions based upon experience and how things "look". Below is a Chile Colorado recipe which is along the lines of what I do. Experiment, adjust, make it your own and enjoy.

Saludes,

The New Mexican


Chile Colorado (Basic Red Chile Sauce)


Yield: 2 cups Cooking Time: 10-15 minutes
Temperature: Medium, Low Freezes Well

2 tablespoons shortening 3/4 teaspoon salt
2 tablespoons flour 1/2 teaspoon garlic salt
1/4 - 3/4 cup Red Chile Powder* Oregano (optional)
2 cups cold water** Comino (optional)

1. Heat shortening in a medium saucepan on medium heat. Stir
in flour and cook for 1 minute.
2. Add chile powder and cook for an additional minute.
3. Gradually add the water and stir, making sure that no lumps
form.
4. Add seasonings to sauce and simmer at low heat for 10-15 minutes.

* Red Chile recipe above. Varied amounts and variety of
chile will determine the degree of hotness. One to two cups Chile
Caribe may be substituted.
** For a more mild flavor, tomato juice may be substituted.

stereo.pete
09-16-2012, 11:35 PM
Yeah, thanks for sharing, that looks like a real deal breakfast.

steeley
09-17-2012, 12:23 AM
:cookegg::coffeelove:I love this post chile's , moulie, dog, cactus, cast iron only missing one thing.
A big knife.

chinacats
09-17-2012, 12:30 AM
Sweet! May try that one myself...

Cutty Sharp
09-17-2012, 03:15 AM
Cactus petal has the consistency of cucumber with a taste all its own, a little bit tangy. Combined with the red chile it is a wonderful taste explosion of spicy zest.

Questions about the Chile have come up a couple of times. I don't really have a recipe, it is more a little of this and a little of that, adjusting proportions based upon experience and how things "look". Below is a Chile Colorado recipe which is along the lines of what I do. Experiment, adjust, make it your own and enjoy.

Saludes,
The New Mexican

Chile Colorado (Basic Red Chile Sauce)


Gracias por la receta!