breakfast Archives - Page 5 of 8

February 24, 2021

Labneh

I’ve been reading up on Somali cuisine to become more familiar with their culture; since in MN, specifically in Saint Paul/Minneapolis, we have the largest Somali population in the U.S. I’m pretty positive that unless you grow up in a Somali household, most Minnesotans and …

East African, Recipes, Somali

by Alex Gorgos

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February 23, 2021

Mushaali

East African, Recipes, Somali

by Alex Gorgos

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February 16, 2021

Tasso Omelette

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Tasso Omelette

Here’s another great use for tasso ham that I came up with on this Fat Tuesday, 2021. This omelette has the holy trinity of Cajun cuisine, onion, celery, and bell pepper, and some spicy homemade tasso ham as the base. Sauté them with green onions on a griddle, then pour in 3 beaten eggs. Let it set for a minute. Sprinkle cheese down the middle. Fold over the sides to the center and flip onto your plate. I also cooked up some sweet potato hash browns to accompany the omelette.

Prep Time5

Cook Time8

Course: Breakfast, Main Course

Cuisine: Cajun, Creole, Louisiana

Keyword: breakfast, cajun, creole, Eggs, Louisiana, main course, Pork, USA

Servings: 1

Author: Alex Gorgos

Ingredients

2 tbsp vegetable oil
1/4 lb tasso ham finely diced
3 tbsp onion finely chopped
3 tbsp celery finely chopped
3 tbsp bell pepper finely chopped
2 green onions finely chopped
3 large eggs beaten
1/4 cup Monterey Jack cheese

Instructions

Heat up cooking oil on a griddle over medium high heat. Sauté the tasso ham for 2-3 minutes until fat has rendered out.
Add the onion, celery, bell pepper, and green onion to the griddle. Sauté for 2 minutes.
Turn the heat to medium. Pour in the beaten eggs. Let set for a minute.
Push the sides of the eggs to the center to form a circular shape. Put the cheese down the middle.
Flip the right third of the omelette to the center, then the left third on top of that.

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Tasso Ham

Tasso ham is a Louisiana specialty. Instead of using a pork leg, pork shoulder is cured, dry rubbed with what is pretty much andouille sausage seasoning, and smoked. The result is a spicy, fatty, ham shoulder that is used in numerous cajun recipes such as jambalaya, gumbo, etouffee, beans and rice, and many more.

Prep Time15

Cook Time2

Curing Time4

Course: ingredient

Cuisine: Cajun, Creole, Louisiana

Keyword: cajun, creole, electric smoker, ingredient, Louisiana, Pork

Author: Alex Gorgos

Equipment

Electric Smoker

Ingredients

5 lbs boneless pork shoulder cut into 1” thick steaks
8 oz sea salt
4 oz sugar
2 tbsp pink curing salt
1/4 cup white pepper
1/4 cup cayenne pepper
2 tbsp marjoram
2 tbsp allspice
2 tbsp garlic powder
2 tbsp thyme

Wood Chips

hickory wood chips

Instructions

Mix together the salt, sugar, and curing salt.
Dredge each of the pork steaks in the curing mixture.
Place the pork steaks on a baking pan. Wrap in foil and let cure in the refrigerator for 4 hours.
After 4 hours, rinse off the cure on each of the pork steaks. Pat dry with paper towels.
Mix together the white pepper, cayenne, thyme, garlic powder, allspice, and marjoram.
Season both sides of the pork steaks.
Preheat your smoker to 225 degrees. Place the pork steaks into the smoker. Smoke for 2 hours until the internal temp reaches 150 degrees.
Let the tasso cool completely before use.

Louisiana, Recipes, USA

by Alex Gorgos

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January 12, 2021

Ful Medames

Egyptian, North African, Recipes

by Alex Gorgos

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December 28, 2020

Tamagoyaki

East Asian, Japanese, Recipes

by Alex Gorgos

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December 2, 2020

Huevos Rancheros

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Huevos Rancheros

Huevos Rancheros is the most popular choice for breakfast and brunch in Mexican cuisine. The meal consists of fried eggs topped on corn tortillas with a red sauce, crumbled queso, and cilantro; served with a side of refried beans and sliced avocado. The dish is easy to put together, inexpensive, and oh-so satisfying.

There are also a couple of variations of the dish. Huevos ahogados features the eggs poached instead of fried. Huevos divorciados has a different sauce for each egg: one red, one green. Huevos motulenos, originating from the city of Motul in the Yucatán, features the eggs on tortillas served with black beans, ham, peas, fried plantains, and salsa picante.

Prep Time5

Cook Time15

Course: Breakfast, Main Course

Cuisine: Mexican

Keyword: breakfast, Eggs, Latin American, main course, Mexican

Servings: 2

Author: Alex Gorgos

Equipment

food processor

Ingredients

4 large eggs
4 corn tortillas
2 tbsp vegetable oil
queso fresco
cilantro chopped
refried beans
avocado sliced

Sauce

2 tomatoes diced
1 serrano pepper diced
2 garlic cloves
2 green onion chopped
2 tbsp vegetable oil
salt to taste

Instructions

Add the tomatoes, garlic, serrano, and green onions to a food processor.
Pulse until smooth.
Heat up the cooking oil in a pot over medium heat. Pour in the salsa. Fry for 10 minutes to cook out the raw flavor. Season with salt to taste. Set aside.
Heat up 1 tbsp of cooking oil on a griddle over medium high heat. Fry the tortillas for a minute on each side until crispy. Set aside.
In an egg skillet, heat up 1 tbsp of cooking oil over high heat. Crack in the eggs and fry sunny side up until the whites are cooked; about 3 minutes.

Latin America, Mexican, Recipes

by Alex Gorgos

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November 16, 2020

Chapri (Savory Pancakes)

Bangladeshi, Recipes, South Asian

by Alex Gorgos

November 16, 2020

Bangladeshi Fried Rice

Bangladeshi, Recipes, South Asian

by Alex Gorgos

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November 10, 2020

Tinapa Fried Rice

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Tinapa Fried Rice

Tinapa fried rice is fried rice made with smoked fish. I had previously made some smoked mackerel and figured that it would be a great addition to some rice. Smoked trout, smoked whitefish, and smoked tilapia are all great options to use. Tinapa fried rice is commonly eaten for breakfast, but is also a great side dish to accompany your meal.

Prep Time5

Cook Time12

Course: Breakfast, Main Course, Side Dish

Cuisine: Filipino

Keyword: breakfast, Filipino, fish, main course, rice, side dish, Southeast Asian

Author: Alex Gorgos

Ingredients

4 tbsp vegetable oil
3 large eggs beaten
1/2 medium white onion diced
4 garlic cloves minced
3 smoked mackerel fillets flaked
4 cups cooked day old rice
3 tbsp soy sauce
salt and pepper to taste

Instructions

Heat up 1 tbsp of cooking oil in a large sauté pan over medium high heat. Scramble the eggs and remove from the pan.
Add another tbsp of vegetable oil to the pan. Sauté the onions and garlic for 4 minutes.
Add in the flaked mackerel. Cook for 2 minutes and remove from the pan.
Add the last 2 tbsp of vegetable oil. Add in the cooked rice, making sure to break up all of the clumps. Fry for 2 minutes.
Season with the soy sauce, salt and pepper. Fry for 1 more minute.
Add the mackerel, onions, garlic, and eggs back into the rice. Cook for 2 more minutes.