Aug 26

Marmite Sandwich Chronicles – Part 2

With a little bit of creativity and a loaf of bread, you can make a sandwich that satisfies your hunger and tastes great. Recently I came back from a business trip and at lunch the next day I was hungry and rooting through the refrigerator looking for something to eat. As we all know whether you are coming back from a vacation or an extended business trip, sometimes the refrigerator is a little bare of more than just the basic essentials.

Sure, I could have made a tuna fish or chicken salad from cans in the cupboard, but I was not craving mayonnaise. What should I make? What do I want to eat? Those eternal questions that we ask ourselves when we are hungry and there is little in the house to eat. What I did have was tomatoes, sharp cheddar cheese from the Watonga Cheese Factory and a loaf of sliced artisan bread in the freezer. In a moment of pure inspiration like no one has ever thought to combine toasted bread, sliced tomatoes, sharp cheddar cheese and Marmite together I knew I had found my answer to my hunger. I was giddy with excitement.

Marmite, Tomatoes and Sharp Cheddar Cheese for a Sandwich

Ingredients for TMC II (Marmite, Tomatoes and Sharp Cheddar Cheese)

The frozen bread went into the toaster; I sliced the tomatoes and cheese and brought out the jar of Marmite from the cupboard. I ate a few slices of cheese since I was hungry as the bread toasted. The bread was then finished toasting and I brought the sandwich together starting with a generous layer of Marmite on the toast.

Whereas my previous sandwich with Marmite was with cucumber, the textural difference of using tomatoes was much different. Where the cucumbers brings a crunchiness to the sandwich, the tomatoes provide no real contrasting texture, but do provide an pleasing contrast and compliment of flavor to the Marmite and cheddar cheese. The acidity of the tomatoes tempers the combined strength of the Marmite and cheddar cheese and the flavor of the tomato which has umami components is enhanced with the addition of the Marmite which is umami on steroids.

Tomato, Marmite & Cheddar Sandwich

TMC II Sandwich (Tomato, Marmite & Cheddar)

In all a great sandwich that satisfied my hunger. I cannot wait to try this sandwich combination next spring when the garden tomatoes have ripened. I now have two sandwiches in which to enjoy that have the initials TMC: TMC I (Tomato Mayonnaise Cheese [American]) and TMC II (Tomato Marmite Cheddar).

 

 

Aug 25

New Mexican Breakfast Burritos

I had my first taste of proper breakfast burritos in Terlingua, Texas a few years ago. Terlingua is a small ghost town near the entrance to the Big Bend National Park, and everything is just a little different there, from La Kiva, an underground restaurant in a cave, to Kathy’s Kosmic Kowgirl Kafe where I had the burrito, and was also introduced to ‘Pico de Gallo‘. Since then I’ve tried a few burritos for breakfast, but the best I’ve had was at the Tecolote Cafe in Santa Fe. The real difference, was that this breakfast burrito was covered in New Mexico Green Chile Sauce, served on a plate and eaten with a fork and knife instead of the more common version that is wrapped in foil and eaten on the go.

Kathys Kosmic Kowgirl Kafe - Terlingua, Texas

Kathys Kosmic Kowgirl Kafe – Terlingua, Texas

In Mexico, burritos tend only to have a single ingredient in them such as meat or refried beans, but in the US, they are usually stuffed with a variety of different ingredients. The breakfast burrito is said to have been developed in Santa Fe, New Mexico in 1975 at a restaurant called Tia Sophia’s, however I didn’t manage to visit the last time I was there. Maybe next time.

New Mexican Breakfast Burrito

New Mexican Breakfast Burrito

I have been thinking about making my own New Mexican style breakfast burritos for a while, but I wanted the Hatch Chile season to start, so I could make my own New Mexico Green Chile Sauce to go with them. I can’t remember what the breakfast burrito I had in Santa Fe was really like, but with lashing of New Mexico Green Chile Sauce, these are soooo good.

New Mexican Breakfast Burritos

Ingredients

  • 1 large flour burrito tortilla
  • 2 large eggs, beaten
  • 3 rashers of bacon, cooked
  • 1 Hatch Chile, roasted, de-seeded, de-stemmed and sliced into strips
  • Some shredded cheese
  • Salt and freshly ground black pepper
  • 0.5 cup (120ml) of New Mexico Green Chile Sauce
  • Refried beans, guacamole, sour cream, Pico de Gallo, etc as accompaniments
Breakfast Burrito Omelette

Breakfast Burrito Omelette

Method

First warm the tortilla, prepare the accompaniments and gently heat the Green Chile Sauce. Add the beaten eggs to a hot skillet and cook as a French Omelette. Before the eggs have set, add the bacon, chiles and allow to heat through before folding the omelette in half. Add seasoning to taste. Place the omelette on top of the tortilla and fold into a sealed burrito. If you don’t know how to do this I will take pictures some time. Place the burrito, sealed side down on a plate, and cover with cheese. Place the burrito, under a grill (broiler) to melt the cheese. Pour the Green Chile Sauce over the burrito, add the accompaniments and serve. It might be best to have another one ready, because these are so good.

 

Aug 24

Campfire Breakfast…Bacon and Egg-N-Toast Simply Delish!!

One of the things my husband promised me before we married, was that life would not be boring.  I think he may have been joking but it was quite prophetic.  We had to travel to Lake George to visit our good friends, and the husband’s client,  the Big Apple Circus.  We hadn’t seen it yet this year so I suggested we pack an overnight bag and take the kids.  Never one to waste an opportunity, my husband one upped the idea: by renting an RV. Sweet!

I was looking forward to the challenge of cooking in a new environment and prepared a list of what utensils to pack and what food to buy.  Of course, in the panic of the moment, “We have to get on the road!!”, I forgot several key items.  Once your parked on your fully equipped campsite though, there’s no moving, so I made do.

Bacon Sizzling on the Camp Fire

Bacon Sizzling on the Camp Fire

From the experience came some wonderful moments and creation.

  • Bacon is good, we all know this.  Bacon is BETTER when cooked on a campfire in the puddles of its own nectar.
  • When you forget an important item: wing it and enjoy the outcome.
  • Your kids will be impressed with your ability to cook on a campfire more if you grunt and gesture like a caveman.
  • Campfire egg-n-toast is delish.

While I had never used one before, a fire ring turned out to be my saving grace, as I had forgotten the iron pan for nestling in the fire to cook.  I also meant to bring the grate from our grill to put over the fire ring, but forgot that.  I used a “grate” that I bought, at an inflated price from the campgrounds “General Store” and a long heavy pan.

I am writing this recipe with the assumption that you have a fire going and a method to place your pan.

Eggs Being Cooked with Bread on a Open Camp Fire

Make sure the egg’s exterior is almost set before you try to flip it!

  • 1/2 pound thick sliced bacon (Using thick sliced bacon is doesn’t just mean more bacon, YUM! It will also be less likely to burn on the heat of the fire)
  • 6 Eggs
  • 6 slices of bread
  1. Place bacon on cold pan and place over fire, turning frequently until crisp. Remove to drain when it is done but do NOT drain the fat!
  2. While bacon is frying, using a cookie cutter, or anything round, cut a circle out of the middle of the bread. Do not discard the round piece.
  3. Place the both the bread and it’s cut-out circle, into the bacon nectar, on the pan.  You do not want to do this on the hottest part of the pan.
  4. Gently & slowly, crack an egg into each hole in the toast and let cook until the yolk is almost set.
  5. Using a spatula, or a steak knife & spoon because, yes, I forgot the spatula, gently flip the egg-n-toast & allow to cook until egg is done.  I prefer my yolk cooked, but my husband likes some run to his yolk.
  6. Flip the circular pieces to brown even on both sides & remove.
  7. Serve egg-n-toast with bacon & toast cutout on a plastic plate with bacon: no silverware needed! (Yes, I forgot that too.)

 

Camp Fire Eggs & Toast Cooked in Bacon Nectar

 

 

 

 

 

Aug 23

New Mexico Green Chile Sauce

When travelling through New Mexico, you can’t fail to be asked whether you want green or red chile on your food. It is as ubiquitous as tomato ketchup elsewhere in the world. It’s not surprising how often you are asked this question as the chile is the New Mexico State vegetable, as well as home to the New Mexico chile cultivar.

As well as fresh or roasted chile served on top of, or with food, the chile also come as salsas, but more often than not you will be served food such as tacos, enchiladas and burritos with lashings of Green Chile Sauce. This sauce is different to raw salsas in that it is cooked and served warm, and then poured over food or as a basis for other dishes.

New Mexico Green Chile Sauce

New Mexico Green Chile Sauce

New Mexico Green Chile Sauce

For this recipe I used Hot Green Hatch Chiles, but you could use mild or Anaheim peppers if you can’t get a hold of Hatch

Ingredients

  • 2 cups (~10 fresh) of roasted Green Hatch Chiles, peeled, stems and seeds removed, and chopped
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 1 tbsp of lard (or 2 tbsp of vegetable oil)
  • 1 tbsp of plain (all purpose) flour
  • 1  tomato, chopped
  • 1 cup chicken stock
  • 0.5 tsp of ground cumin
  • Salt and freshly ground black pepper to taste
Hatch Chile Sauce

Hatch Chile Sauce

Method

First gently sauté the onions and garlic in the fat, being careful not to allow them to brown. Once the onions are translucent, add the flour and mix to soak up the oil. Cook the flour for a minute or so and then add the chicken stock to the pan, a little at a time. Add the chiles, tomato, cumin, and simmer for about half an hour until the sauce as thickened. Serve immediately over food or can it for future use.

Green Chile Sauce is great on anything such as an alternative for enchiladas sauce, on eggs, breakfast burritos, huevos rancheros, steak or for making Roasted Green Chile Turkey Stew.

 

Aug 22

Fire Roasted Hatch Chile Omelet

The other day I was at the grocery store picking up some items for a dinner that I was going to make when it was more than apparent that Hatch Chile Season was in full swing. There were piles of fresh Hatch Chiles, bags of fire roasted Hatch Chiles for sale, not to mention food samplings for which I thoroughly enjoyed. I quickly changed my plans and thought that an omelet with fire roasted Hatch Chiles would be a great meal for dinner.

Hatch Chile Omelet on Plate

Fire Roasted Hatch Chile Omelet on Plate

Fire Roasted Hatch Chiles

Fire Roasted Hatch Chiles

Seeded & Diced Hatch Chiles

Fire Roasted Hatch Chiles Seeded & Diced

Shredded Watonga Cheese Factory Habanero Cheddar

Shredded Watonga Cheese Factory Habanero Cheddar

Ingredients (2 – 3 Servings):

  • 5 – 6 Eggs
  • 3 x Roasted Hatch Chiles, skinned, seeded and diced
  • 3/4 Cup of Habanero Cheddar from the Watonga Cheese Factory shredded (any Pepper Jack Cheddar would work well)
  • Half-N-Half / Milk
  • Butter
  • Salt & Black Pepper

Preparation:

  1. Removed the skin from the roasted Hatch Chiles, split them open, remove the seeds and most of the membrane and then diced the peppers.
  2. Shred the cheddar cheese until you have about ¾ Cup. This is not an exact science so more or less shredded cheese is your personal preference.
  3. In a bowl scramble the 5 – 6 eggs and add a little Half-N-Half / Milk and season with Salt and Black Pepper.
  4. In a large skillet, melt a pat of butter on High and when ready add the scrambled eggs. Lower the heat to medium and with the spatula , distribute the scrambled egg mixture even across the omelet to ensure that the omelet is evenly cooked.
  5. When the remaining scrambled egg is just about to set on the surface of the omelet, add the shredded cheese and the diced roasted Hatch Chiles to one half of the omelet.
  6. Carefully fold the omelet over, turn off the heat and if you are feeling lucky, flip the omelet over. If not, there is enough heat in the cooked egg to melt the cheese and heat the diced fire roasted Hatch Chiles.
Hatch Chile Omelet Being Prepared

Hatch Chile & Habanero Cheddar Omelet Being Prepared

The omelet was perfect with the fire roasted Hatch Chiles and the shredded Habanero Cheddar providing a flavorful with just a hint of heat to quick and easy meal that is good for any time of day. You do not need to wait for Hatch Chile Season to arrive to enjoy this meal. You can roast Anaheim Peppers any time of the year and use a cheese other than the Watonga Habanero Cheddar, but there is something special about Hatch Chile Season.

Hatch Chile & Habanero Cheddar Omelet

Hatch Chile & Habanero Cheddar Omelet Ready To Be Enjoyed