Weekend Breakfast: A Simple Omelet

The one thing I am starting to like more and more about the weekends (especially with the weather getting warmer) is just having the time to sit back, relax, and enjoy breakfast. During the week and working in the lab, I do go in a little on the early side- though I like the tradeoff as I get out early to enjoy the afternoon and evening hours, but in turn I miss being able to sit and enjoy a good breakfast.

It has been a while since I just made a breakfast with eggs being the main ingredient (there has been a lot of pancakes, french toast, etc. lately) so we went with omelets this past weekend.

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My Simple Omelet (fed 2 of us with some leftovers for a 1 person quick breakfast):

6 eggs

1/3 cup milk

1/3 cup diced up spinach leaves

2 garlic cloves

1/4 cup grated Cheddar (I used an aged sharp cheddar)

I took all these ingredients, mixed in a large glass bowl and put on the side for the time being (as they only take a few short minutes to cook).

Bacon is bacon- no real special way of cooking, just in  a pan and cook to desired liking (I’m a crispy guy and the wife prefers it a little fatty).

Ahh, apricots (now in season). So I used my paring knife, cut the fruit circular around the pit and popped off the two halves. In the small “crater” I put in a small but of butter and sprinkled a little brown sugar. These were then put on the baking sheet and put in the oven at 385 for about 20-25 minutes.

When those were close to the end, just poured the omelet mixture into a pan and cook til done. I then placed this over some bok choy I sauteed after the bacon.

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Enjoy.

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Scampi with some fresh squeezed lemon

To be honest, I am quite unsure of the last time I had made a shrimp scmapi myself- I’ve had it out to eat at places or in the past when visiting my parents but making my own- hmmm, at least before I started blogging.

I started off with some uncooked shrimp (26-30 count per pound variety) and I took them out of their shells and placed on paper towel to get rid of some of the extra water weight. I then put them in a large bowl, zested 1 lime (yes a lime, not a lemon), tossed in some ancho chili powder, a little bit of salt, and some cilantro and mixed together.

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In a medium pan, I heated up 3 teaspoons of butter and 2 of olive oil. While slowly heating I diced up a couple of garlic cloves (4 or 5) and tossed this into the now hot butter/oil mixture. I sauteed the garlic for a minute or two and then tossed the shrimp in on top. I let them cook for a few minutes and then added in 1/3 cup of Rose wine (did not have a bottle of white open but this is just as good). I then simmered this mixture until the shrimp turned pink.

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Separately, I had a pot of water boiling and had tossed in some thin spaghetti. Once the spaghetti was ready i drained it out and tossed the shrimp/sauce mixture into the pot. I then squuezed the juice out of two lemons and tossed in about 1/2 cup of fresh diced parsley and mixed it all together.

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As you can tell, the wife was happy, so scampi was a success.

Enjoy.

Summertime Grilling: Burgers Part One

A while back in the winter time I had originally posted an “indoor” version of a burger which can be seen here.

Now that the weather is warm and the grill can be fired up, it is time to have some fun and experiment with different variations of burger concepts and toppings. Today I will present two wonderful ideas and as the summer progresses, there will be many more to come.

Before I get into the main jist of things, I’ll quickly go through the making of the patties. I am not typically one to add a whole lot fo stuff into the burger itself or jump on the tv craze of “stuffed” burgers. I am somewhat agreeable with chef Bobby Flay in that the burger itself should be simple and that adding additional flavors and elements should be in the roll, toppings, etc.

The patties I created I used 90% ground beef. I take a few strips of uncooked bacon and dice them up into a mush and mix well into the beef. I know a lot of people may utilize seasonings such as onion/garlic salt, but I prefer to finely dice up both vegetables themselves and add them into the mix. I then utilize some sweet paprika and a touch of sage and then make the patties by hand (no tools required).

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The first version I attempted was a nice little bit of sweet and spicy. Along with grilling the burgers, I had also cut up slices of fresh pineapple and some orange habaneros and tossed them on the grill as well. In a small skillet I had fried up and then used breadcrumbs to coat and make some crispy onion straws. I had also fried up some bacon which I added some fresh peppercorn for a little kick.

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When the burgers were close to being fully done, I tossed some Colby cheese onto the patties and let it melt on top (about 4-5 minutes).

The final product was as follows: Bottom layer of roll, Romaine lettuce, burger with Colby cheese, grilled pineapple, onion straws, bacon, and finally the orange habanero.

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And, now on to the second version.

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In this instance I decided to go with more natural and “woodsy” flavors as opposed to sweet and spicy combinations.

As in the previous instance, as the burger was almost done I had added on the cheese to melt a little. I chose a nice 3 year aged cheddar to top. After the cheddar, I cut up a fresh avocado and threw on a nice slice of that. I had some dried lobster mushrooms which I had re-hydrated in some water and then sauteed in a little oil. Now with my birthday just happening, one of the gifts I received was the Polyscience Smoking Gun. What better way to test was to cook up a few slices of bacon and then add some applewood smokiness to them? This was all served on a ciabatta roll with some red leaf lettuce and a side of polish pickles and some chips.

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Enjoy.

A “Separated” Chicken Marsala type Dish

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Starting off with the obvious, not quite marsala in the traditional sense (all parts done separate) and also since I had a petit-syrah zinfandel blend, that is the wine I utilized. I started off with whole baby-bella mushrooms, removed the stems (saved for rice). I pan seared them in some oil, cracked peppercorn. I then placed them upside down and poured a little wine inside. Covered them for 10-15 minutes to cook. The rice I started with the crushed up mushroom stems. As it was almost done and most of the moisture was gone, added a small amount of oil and rosemary and stirred up. The chicken was pan seared with a little bit of wine, cracked peppercorn and smoked sea salt. Of course, had to have a glass of wine to wash it down as well 🙂