Sunday, July 8, 2012

Egg Tacos

So... I haven't posted in a second... so here's a post... wiff Bacon!!! Okay so today we is making some Egg Tacos... now of course pretty much anything you see me or my counterpart post is simply a guideline... take  it and make it your own... or try it like we do... its completely up to  you... Now in the picture above I have two slices of Bacon that I further sliced into little pieces of food heaven...

Now fry your Bacon to desired doneness and set aside... normally I would  put the Bacon on a piece of paper towel or something to drain off some of the excess grease but we don't have any paper towel cuz we keep forgetting to grab some...

Now crack some eggs... I only used two for this "recipe" cuz I'm only feeding myself... so yeah just crack away until you feel you have enough  eggs for however many people that may be eating your delicious tacos...  please try not to make too much though... waste not want not...

Now scrabble them with whatever you like to spice up your tacos with...  normally I would reach for cumin, paprika, chili powder, and fresh cracked black pepper... but lately I have only opted for the pepper...

Now of course I love my Bacon bi-products but you don't have to do it this way if your counting your calories... but what I do when ever I have Bacon and eggs in any combination I cook the eggs in the Bacon Grease... so there is my pan with all my little Bacon tid bits and a little bit of grease after I drained off some into my special container...  

So I got my pan heating up... and I put the Bacon back into the pan to warm it back up just a bit so that I can go to the next step...

Poor your eggs and cook them till you think they are done... me I like mine "burnt" as my lovely assistant/photographer says... to me its more like browned...

So here I have my eggs that aren't quite done yet...

Now take your tortilla... please try to go for corn... if you don't like  corn tortillas then you don't have to... but if you haven't tried them yet... try them with these tacos... its a wonderful marriage... now heat  up your torts... I do so by heating up a skillet over high heat and cooking the tort till it starts getting black burn marks on it...

On top of the tort goes your egg and Bacon concoction and cheese...

Then some salsa... here I have some organic black bean and corn salsa that I buy from the health food store... its a local salsa too... I absolutely love love love this salsa...

Then some cilantro... a lot of people don't like it cuz it  supposedly has soapy flavor... I've never tasted that layer of the flavor so I guess you should just try it for yourself...

Then last but not least... Spinach... I know people are going to just go  straight for the iceberg lettuce but try switching it up... you don't have to use spinach but there are so many different varieties of lettuce  out there that have much more nutritional value... but there you have it... Egg Tacos... nummeh num!!!



Pizza!

Open Face Breakfast Sammich


So start with a tater... don't matter what kind... Just make sure you choose one that you like to eat fried... I hear a lot of arguments about what kind are good for what... but you know... to each his own...
So after choosing your best spud... (anyone catch that)...  cut it up... I cut it every which way all depending on my mood... today I decided to to a thicker slice....
Now select your favorite cooking medium... today I went with butter and a little bit of vegetable oil to keep the smoking point of ze butter down... normally I would use straight bacon grease but I have been trying to cut down on my good old BG intake... 
Once your chosen medium is heated add your potato... 



Season those potatoes with what every you darn well please... I tend to opt for lots of fresh ground black pepper and just a itty bit of salt...
Now fry up some bacon... how ever you like it...  
I like to put pepper on mine... Now real quick while the bacon is working its delicious and oh so beautiful wonderful and super fantastic magic I would like to clarify one thing... when I say pepper I ALWAYS mean fresh cracked or ground pepper... yes its quite convenient to be able to simply shake out some powdered and desecrated pepper onto your favorite dish and people may even think its cheaper... But I can go to my local health foods store and by peppercorns by the pound for about 10-15 bucks... in the past year and a half me and my pepper addict family have gone through about a pound and a half of this stuff... so about a pound a year... now an average family could probably make a half pound last two years... just make sure you keep your uncracked corns in a sealed container in a dark place... we prefer Ball jars for just about everything... trust me it will be a great investment and you will most definitely be able to taste the difference...
While your bacon is cooking go ahead and grab yourself some sort of sauce pan or dutch oven depending on how much people you is feeding this deliciousness... here I have my trusty little stainless steal sauce pan that we came across at Goodwill... In my pan is some breakfast sausage that I fried up at about the same time I did the bacon... drain off the grease if you must but remember... you are also draining off flavor... as a matter of fact... once that bacon has enough grease forming I drain some off into my sausage just to give it a bacony kick!!! So much for cutting down on the BG... :) I just cant resist it...
Now add some flour... not a whole lot... just enough to coat the sausage with and soak up all the grease...
Once you mix in the flour this is kinda what it should look like....
Alrighty... now once you've gotten the flour and sausage together you at milk... shoot you could even use half and half to get it extra thick... but even with milk if you do it right it should thicken up quite nicely...
Now traditionally a sausage gravy really only gets salt and pepper and that is how I like mine... but you can really season it to taste... our momma likes to also add parsley and chicken bullion... 
While I was peppering my gravy it started to simmer... I wasn't really expecting it to go that quick... but luckily I got ninja skills and snapped this picture as the first bubbles started poking through my little blanket of pepper... but anyway... let it simmer stirring occasionally... and it should thicken up for you...
See I told you!!! Now don't be discouraged if it doesn't thicken properly... there are two things you can do to solve this problem... you could opt for a mixture of flour and milk... in a small cup (I use a coffee cup) put if about 1:1 flour and milk... it should be a thick mixture... now my number one choice as a thickening agent is a mixture of cornstarch and water... its completely flavorless and won't make your gravy too floury...
And ta-da!!! Awesome thick bacon grease laced sausage gravy!!!
Now take an egg...
And fry that sucker... I'm frying mine in bacon grease!!!


Now that your tater, bacon, egg and gravy is all done you assemble it all!!!



And to do that you must put it on toast... or a muffin... or and English muffin... or a biscuit... or a waffle... shoot you can put it on top of almost any bready substance...
Now your taters...
Then your bacon...
Then your egg...
Then your gravy...
And now you have your awesome artery clogging breakfast...























Basic Custard



In medium saucepan add two egg yolks. (No heat)
Add 1/4 cups of sugar to eggs
Mix well
Like this
Add 1 1/2 tsp. of flour to egg mixture.
In another medium saucepan add 1 cup of milk
Add 1/4 tsp. of vanilla
The grated peel of about 1/4 of a lemon goes in as well. Then bring to a boil.
Strain milk mixture into the egg mixture slowly while stirring.
Heat to a simmer, stir constantly for 5 minutes. 
Remove from heat and allow to cool stirring occasionally  

Le Crêpe


First, some flour. (2 cups)
Add some salt, about 1/2 tsp.
1 1/2 cups of milk
Add to a different bowl.
Add 4 eggs to the milk & beat well
Make a well in flour
Put half of milk and egg mixture into the flour
Mix well
Add the other half & mix well
1/4 cups of melted butter goes in
Don't burn the butter...
Mix in the butter. Cover. Let sit for one hour. Unless you're impatient. 
Add about 1/3 cups of crêpe batter to a heated iron skillet coated with a little butter, or whatever other kind of pan you have at your disposal. 
Swirl pan to allow the batter to coat as much of the bottom of the pan as possible. 
Like so. Flip when bottom begins to brown. Which shouldn't take very long.  Cook briefly on other side. 
Once all the crêpes are made, add your favorite toppings. Ex. Strawberries, Nutella, Bacon, or see our custard recipe.