Now that we have our breakfast chili renello let us make a Mexican inspired side dish, I like the taste of chorizo so how about some chorizo hash browns? To mirror our chili renello I would like to add poblano chilies, some sweet onion and red pepper which is one of my favorite combinations I keep on coming back to, but you can vary to your own taste. Charring the peppers, chilies and onion will add a smoky addition but it's optional if you want to save time. Rendering the fat out of the chorizo will give you a flavorful oil in which to saute the vegetables and crisp up the meat. Remember to crumble some of the queso fresco over the top and you will have a side worthy of Cinco de Mayo.
1/2 pound good quality chorizo
1 medium onion diced
1/2 red pepper diced
1/2 poblano pepper diced
queso fresco for garnish (optional)
cilantro for garnish
salt and pepper to taste
3 Tbsp. oil
In a medium skillet crumble the chorizo and cook until the fat renders and the meat is crispy. Remove the chorizo bits and saute the veggies until softened. Add the chorizo back and keep warm.
Prepare the hash browns and serve with the chorizo mixture. Garnish with cilantro and queso fresco (optional).
When I go to a Mexican restaurant one of my favorite dishes are chili rellenos, a roasted chili stuffed with cheese then dipped in an egg batter and deep fried. It is then served with a red tomato chili sauce. For my breakfast version I want to make the dish lighter so I will skip the batter and bake the dish instead to melt the cheese, add eggs and prosciutto and serve them with a spicy tomato sauce.
3 large poblano peppers
1/2 pound pancetta and/or 3 sheets of proscuito
1/2 pound queso fresco
1/2 pound melting cheese like Montery Jack
1 cup tomato sauce
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp chili powder
salt and pepper
Roast the chilies over a gas burner or with a torch until the skin is charred. Cover in a bag for 5 minutes then remove the skin. Next you want to make a "T" shaped cut with the top of the "T" at the stem end. The cut should sever the seeds from the stem but do not cut through the opposite side, clean out the seeds and the ribs to make the pepper ready to stuff.
If you are using pancetta, dice it and crisp it in a skillet. Make soft scrambled eggs and add some grated cheese and the diced pancetta.
If you are using proscuito open a chili and insert the proscuito into the cavity then fill with the scrambled egg then add some shredded cheese. Stuff the remaining chilies then heat in a 300 degree oven until the cheese is melted and the chilies are cooked to your desired doneness. I like to keep some crispness to mine but some like them completely soft.
Heat some tomato sauce adding some oregano, thyme, chili powder, salt and pepper to taste. To serve, ladle some tomato sauce on a plate and lay the pepper on top. Crumble the queso fresco over the top and serve.
I grew up in an Ukrainian family and my sausage of choice is Kubassa a smoked ham sausage flavored with garlic and spices. For breakfast my grandmother always served fried sausage with our eggs so I wanted to make a dish with Ukrainian style sausage. In Edmonton there were two of my favorite versions, Stawnichy's and Marchyshyn's but living in Georgia I am unable to get either so I'm using the best smoked sausage I can find. I thought why not make a version of pigs in a blanket? To make this very simple why not use a puff pastry sheet as the wrapping? For a topping let us sprinkle on some Montreal steak seasoning to add some garlic, salt and pepper notes.
1 ring of your favorite smoked sausage
4 slices of your favorite cheese
1 egg beaten
1 sheet puff pastry
sprinkling of Montreal steak seasoning
Cut the sausage into 3 inch pieces and roast in a 300 degree oven until browned. Let cool.
Cut the puff pastry sheet into quarters and layer each with a slice of cheese and a piece of sausage. Roll each square into a cylinder and seal. Fold in the sides and seal.
Brush with a egg wash reserving some for later. Bake in a preheated 350 degree oven until browned. Brush with the reserved egg wash and sprinkle on some steak seasoning. Return to the oven to fix the seasoning and let cool a bit. Serve warm.
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How does a good chef think? What is the creative process a
chef uses to come up with new and exciting dishes? What do I need to know to enable that creative process? These are the questions I want to explore in this series of articles. As a chef and an avid cookbook collector I am drawn towards
ideas and techniques of cooking rather than just a collection of recipes. I believe to grow as a chef, I need to continually learn and hone new techniques along with perfecting each technique I use every day. Whenever I go to a restaurant, whether fine dining, neighborhood pub, avant garde, or even fast food, I continually ask myself how can I do this better, what works and more important, what doesn’t? Feel free to send me comments, ask questions. Together, we can explore and make creative cuisine.
Spending almost thirty years in the computing field, I was able to travel experiencing a wide variety of tremendous cuisine. First I became a foodie, and when the opportunity arose, I was able to attend culinary school following my passion. I work as a part-time private chef and volunteer time at the community café in North Bend Oregon providing affordable meals in a restaurant setting to my community.