Burritos...for breakfast

I know I've mentioned breakfast burritos before, but they're such a great meal! This morning they were based completely on what I had in the oven. :) so simple - I scrambled some eggs, and as they were cooking I crumbled some queso blanco into the
(left over from last night). Once the eggs were done, laid out 2 flour tortillas and put a small amount of shredded cheese in the middle. I piled the eggs in the middle and rolled up the burritos. I added a pile of shredded cheese on top, and popped it under the broiler to melt the cheese. Finally they were finished with some salsa verde and sour cream.

I love a hearty breakfast on Sunday mornings!

Taco salad

I know, it doesn't look all that amazing. But I had a craving for a taco salad. keith makes it from time to time, so I thought I'd give it my go. I had half of each a white and red onion in the fridge so I started by sautéing those with a little salt. Once they started to soften I added a pound of ground beef. Once it was browned I totally cheated and added a packet of Lawrey's taco seasoning (seriously - the contents are pretty natural). At the same time, I added a can of diced tomatoes, a can of green chiles and a handful of shredded purple cabbage (not traditional, but it was in my fridge!). I brought this to a boil and lowered the heat, then let it simmer for 5-7 minutes. During the last few minutes I crumbled in some queso blanco.

To serve - I crumbled some tortillas on a plate, and a handful into the dish (stir it through). Pile a generous amount of the taco salad onto the plate. Top with a few more crumbled tortillas, some more chopped cabbage, shredded cheddar cheese, salsa and sour cream. I also added some sliced jalapeños to my plate.

It may not look gorgeous but it was comforting and delicious!!

The Dirty Flogger

A take on the classic named by Holly. With almond & jalapeño stuffed olives.

Almond stuffed olives

Trying something new in our dirty martini. We're celebrating the house we'll be renting come July!!

Salmon

I know I've mentioned this before, but it's different this time. It's similar to a previous post - salmon rubbed with fresh chopped dill, capers, drizzled in lemon juice with some salt & pepper and then broiled to perfection. But this time the salmon was fresh from an Oregon river. And can I just tell you - the flavour is intensely different! It's fresher, and that's the only word I have. Buttery - yes. Meaty - yep. Flaky - oh yeah. Delicious - check. But fresher is the kicker. Holy crap!!




Although can I gripe for one second? I love salmon. I pay a lot for good, fresh salmon. So when did the fish-folks at our favourite healthy & organic markets decide WE were responsible for scaling and de-pin boning our own fish? God I hate doing both of those things!!




I piled some rock salt on the pan, and broiled it for maybe 13 minutes. I served it with some rice that was seasoned with some fresh roasted garlic! Yum!!! I love the Northwest!

Post-Memorial Day Memorial Day dinner

There's something very comforting about brats and potato salad. Takes me back to backyard cookouts from years gone by. And while I didn't make this meal on Memorial Day, it certainly would have been fitting.

Johnsonville brats (come on, they really are good) - slowly simmered in beer for about 20 minutes. I used a nice India Pale Ale. French roll for the bun, ketchup on one side, sweet & hot mustard on the other. A little shredded cheese went on top of the hot brat, and then I piled on sautéed sweet onions and green peppers.

I was wondering what side dish would be good as a side. Potato salad jumped to mind. Ian Garten has a delicious recipe, and I followed it nearly to the letter. Here is my recipe (and her original differences):

1 lb. small white potatoes (Ina: 3 lbs)
Pinch salt
1 cup mayonnaise
1/4 cup half-n-half (Ina: buttermilk)
2 Tbl Dijon mustard
2 Tbl raspberry-wasabi mustard (Ina: whole grain)
1 tsp salt
1 tsp pepper
1/2 cup chopped dill
1/2 cup chopped celery
1/2 cup chopped red onion

Fill a pot with water, add a big pinch of salt and add the potatoes (whole). Being to the boil, and then lower the heat and simmer for 10-15 minutes until the potatoes are softened but not falling apart. Drain them, and then put the potatoes in a bowl covered with a cloth for 15 minutes to keep them lightly cooking.

As those are resting, whisk together the mayo, half-n-half, mustards, salt, pepper and dill. Cut the potatoes into halves or fourths (based on size), and make sure they come to room temperature. Put the potatoes into a bowl and add the dressing - just enough to coat all of the potatoes. Don't overdress it! Add the onions and celery, and put it in the fridge to chill.

Cocktails

Tried out a few new cocktails tonight. The first was a take on one developed at the Waldorf Astoria years ago. Crushed black peppercorn, mint leaves, fresh strawberry juice, lime zest, like juice & vodka. Admittedly not our favourite drink, but a fun new experiment.





Another Sunday cocktail - muddled cherries, lime juice, vodka, cranberry juice & Red Bull. A perfect pick me later in the evening (when you're not ready for the evening to end!).

Pastrami hash

I love a good hash. It's such a hearty breakfast. For brunch today I went with a pastrami hash (couldn't find corned beef anywhere!) I had it cut thick so I could chop it up.





A little olive oil in the pan, and then in with the diced potatoes. Add a little salt to help break them down. Once they are all coated in oil & salt and start sizzling in the pan, add a cup of chicken stock. Some will be absorbed by the potatoes as they soften. Cook, turning often, for at least 15 minutes until they start to get soft. Add chopped onion (1/2 sweet onion) and cook for another 7-10 minutes. When the potatoes have begun to get color, and have softened, add the chopped pastrami and stir through to mix. At the same time begin cooking your eggs (I do 2 per person, sunny side up - finished under the broiler). You don't need to season the hash anymore in this case because of the seasoning on the pastrami.

Pile the hash onto your plate and top with eggs!