Mexicali Eggs AKA Gringo Huevos Rancheros

I made this brunch for my fine friends and neighbors, Kathy and Charles. We debated what to call these eggs so delicious, and nutritious. I wanted to be sure the name would not connote actual authentic Huevos Rancheros but were my tribute to an enriching "Mexican" influenced breakfast.

First I made a tomatillo salsa

Here is the recipe

12 large tomatillos, papery covering removed then washed
2 garlic cloves
1/4 white onion, chopped
1/8-1/4 tsp. cayenne
1/8 tsp salt
1 cup chopped cilantro

Place all of the ingredients, except the cilantro in a food processor. Pulse until you have a chunky sauce
Stir in the chopped cilantro, pour into a decorative bowl.

For the corn

1 -10 oz. bag of frozen corn
1/2 Tbs. butter
pinch of salt
splash of water
2 Tbs. chopped cilantro

Combine in a small sauce pan and heat over a low flame, covered.

For the black beans

Heat 1 -14 oz. can of black beans not drained in a small pot, just until it boils.

For the garnish
1 red pepper, small diced
4 scallions sliced thin
1/2 cup chopped cilantro
1/2 cup sour cream

For the fried eggs

1 Tbs. butter
8 fresh eggs

Assemble

Make the tomatillo salsa. This can be made the night before and all of your garnishes can be chopped.
Make the corn. Heat the black beans, chop the garnishes. Fry the eggs to desired done ness.

Place 2 warmed corn tortillas on each plate. Lay the fried eggs a top each tortilla.
 At the table, top the eggs with the salsa, then the beans and the corn. Pass the garnishes and begin.

Serves 4

Recipe, writing and photos, by Karen Pickus 2012
Courtesy Karen Pickus 2012

The Fishing Shacks by the Sea

These shacks not only evoke history and a time gone by but have an alluring charm and simplicity that I find most compelling. I took these shots as the sun went down in a small town near my home away from home.

Photos and writing by Karen Pickus 2012
Courtesy Karen Pickus 2012

Breakfast Energy Shake

This is the time of year I tend to make shakes for breakfast. They are quick, relatively low in calories,
nutritious and give much needed energy for my very busy life! Just like many of you, I want a quick and invigorating breakfast!
Here's what I have come up with. It is delicious and works like a charm to get me, and my loved ones out and on our way FAST!

#1 You must have a blender. Just a simple one... not too expensive, I even saw a very nice one at my local second hand store for $5.
#2 It helps if you stock your freezer with frozen berries, I use the organic variety.
#3 It also helps to have some over ripe bananas in the freezer.
#4 You must have some ice cubes.
#5 Store the flax seeds in the freezer as well.. it keeps them fresh.

Then here you go.

1 peeled frozen banana or fresh
1 cup frozen raspberries, blackberries, blueberries or strawberries or fresh
3 ice cubes
2 Tbs. flax seeds
1/2 cup yogurt
1 Tbs. vanilla extract
1/4 cup water
up to 2 Tbs. honey (optional, you don't always need it if the banana is sweet, so taste it without first)

Place all the ingredients in the blender. Blend until completely smooth..add more water if necessary to get the blender going.

Serves 2

Recipe, photos and writing by Karen Pickus 2012
Recipe Courtesy Karen Pickus 2012

Flowers In My June Garden

Well I got a few days off work. Happy for my R&R. A rare treat is to catch the bloomin' garden.

Here are some blossoms to share. XO

My Fragrant Roses

The Foxglove

The Iris

Photos and Writing by Karen Pickus 2012

Courtesy Karen Pickus 2012

Flat Bread Pizza

Earlier this week we had Robert Irvine on GMA and he demoed his cauliflower puree sauce for his Father's Day Pizza. Here is my take of using the flat bread for a quick and easy pizza with some of my favorite things. This is a fun and trouble-free lunch.
First I sauteed some cherry tomatoes in olive oil, I love the warm juicy pockets seasoned with salt and pepper. I sliced some roasted bell peppers. Shredded some Parmesan cheese and coarsely chopped fresh oregano.
Another variation of this pizza that would also be great, melted thinly sliced mozzarella, topped with paper thin prosciutto, right before serving, then add some shredded fresh basil leaves scattered on top.

Here is the recipe and method:

1 Tbs. olive oil
2 cups cherry tomatoes, red, yellow and or orange
pinch of salt
freshly ground black pepper
2 whole roasted bell peppers, home made or in the jar, sliced into strips
1 Tbs. coarsely chopped fresh oregano or 1 1/2 tsps. dried
1 cup shredded Parmigiana Reggiano
2 flat breads

Method

In a medium saute pan heat the olive oil over medium high heat.
Add the tomatoes and saute until the tomatoes begin to wrinkle and soften.
Add the salt and pepper. Press gently on the softened tomatoes with a pancake spatula.
Place one flat bread on a dry large frying pan over medium high heat. Sprinkle 1/2 cup of Parmigiana  Reggiano over the flat bread. Cover the pan with a lid. Check the bottom of the flat bread, with the metal spatula, after about 1-2 minutes to see if it is starting to get golden to dark brown and crispy, and the cheese is beginning to melt. Top with 1/2 of the tomatoes, 1/2 the pepper strips and 1/2 of the oregano.
Cover the pan and cook until the cheese is melted and the flat bread is brown and crispy.
Carefully transfer the flat bread to a large cutting board. Cut into 4 pieces and serve.
Wait a moment for the cherry tomatoes to cool a bit before taking a bite.

Repeat the same procedure with the remaining flat bread and ingredients.

Serves 2

Recipe, writing and photos, by Karen Pickus 2012
Courtesy Karen Pickus 2012

Richard Blaise and Me KP 5/24

Here is the set up I did for Richard Blaise' segment, with the help of Salvatore, Nina and Marty

 Amazing Stagehands extrordinaire!

                               Photo by the awesome Sarah Food Segment Producer! Many Thanks Sarah!!!

Vinaigrette Dressed Potato Salad for Your BBQ's and Picnics

I love this potato salad. It is a staple at all of my picnics and BBQ's. It is simple to make and is a very nice contrast to my cole slaw and great to serve together at a back yard feast. This goes great with grilled meats, fried chicken or griiled fish. Serve it warm or at room temperature.

                                                                     

2 LBS. small New or Yukon Gold Potatoes halved or quartered.
1 1/2 TBS. Dijon mustard
1/4 c shallots minced
2-3 TBS. chopped fresh dill
2-3 TBS. finely chopped parsley
2-3 TBS. chopped chives
1/4 cup small capers (optional)
1 tsp. finely ground black pepper
2 tsps. salt
6 TBS. olive oil

Place the halved potatoes in a large pot covered with cold water. Cover the pot and place on the stove over high heat. Bring the potatoes to a boil and cook for 10-15 minutes until the potatoes are tender but not breaking apart.
While the potatoes are cooking prepare the dressing. In a large bowl add the mustard, shallots, herbs, salt and pepper, and capers if using.
Whisk in the olive oil to form a nice thick dressing.
Drain the potatoes well and let cool slightly. Place the potatoes in one layer on a clean towel on top of a sheet pan. Gently toss the potatoes on the towel to dry off all the water. Place the dried, warm potatoes in the bowl with the dressing, toss with a rubber spatula. The potatoes will break up a bit.
Serve with your favorite BBQ fare along with my cole slaw!

Recipe, photos and writing by Karen Pickus 2012
Courtesy, Karen Pickus 2012

The Wolf and I at GMA May 7th.. Fun at work!

The morning I set up his demo of Mediterranean Strata with Sweet Italian Sausage and Asparagus Risotto. That evening he received his lifetime achievement award from Robin Roberts at the James Beard awards. Yeah Wolfy!!

Photo by Pamela Brunson 2012

Strawberry Shortcake for Mother's Day

Strawberries are in season now. What better application than shortcake with lofty cream, some spiked syrup, ripe sweet strawberries, to celebrate Mom. This is a simple cake you can make a 10 inch cake to feed 15-20 or 2, 6" cakes and freeze one for another time. The 6" cake will serve 6-8. This cake is light, moist and delicious, perfect for Mom on Mother's Day. What better way to show your love.

Ingredients

5 large eggs 

3/4 cup sugar

1 pinch of salt

1/4 tsp. bakiing powder

3/4 cup cake flour

1 pint strawberries, 1 1/2 pints for a 10"

1/2 cup sugar

1/2 cup water

3 Tbs. Orange liquor, if desired

3 cups heavy cream

4 Tbs. sugar

1 TBS. vanilla, 1 1/2 TBS. vanilla for a 10" cake

Beat the eggs and the sugar in an electric mixer with the whisk attachment on high

until thick and the batter leaves a mark when you draw a line with your finger.

(Beat for 5-7 minutes).

Sift the salt, baking powder and flour, together on a piece of parchment.

Carefully fold in the sifted dry ingredients with a rubber spatula.

Place the batter into 2 well buttered and flour dusted 6" or 1- 10" cake pans.

Bake in a 350 degree oven for 40 minutes until cake gently springs back when touched,  it is a golden yellow color and the cake has pulled away from the sides of the pan. Let the cakes cool in the pans for 20 minutes. Then remove from the pans and cool the cakes completely.

Make a simple syrup with 1/2 cup of sugar and 1/2 cup of water. Bring to a boil, in a small sauce pan, until sugar dissolves.

Let the syrup cool completely. Cut the cake into 3 layers. Add 3 Tbs. Orange liquor to the syrup if desired. Divide syrup in half. Brush half of the syrup on the 3 layers.

Select 8 nice small strawberries for the top of the cake for each 6 inch cake. 12 for a 10 " cake.

Slice  the remaining strawberries. Put the remaining syrup on the cut strawberries.

Whip 1 1/2 cups of cream with 2-3 Tbs. sugar and 1 TBS. vanilla for each 6" cake or 3 cups of cream for a 10 " with 4-5 Tbs. sugar  with 1 1/2 TBS. vanilla. Place about 1/4 cup of cream on 1 layer, top with half of the sliced strawberries. Repeat.

Cover the whole cake with the whipped cream and garnish with the whole strawberries. Refrigerate until ready to serve.

Recipe writing and photos by Karen Pickus 2012

Courtesy Karen Pickus 2012

Fun at Work with Rachel Ray

Photo Courtesy the amazing Sal Branciforte, 2012. Thanks Sal