potatoes & eggs

My wife and I went with a classic brunch this week - eggs, potatoes, and a Bloody Mary's. When making this meal, one should always start with the bloody mary - you gotta have something to sip on while preparing the meal of course.  This is a great recipe that my wife came up with for a classic Bloody Mary.  The garnishes are definitely key for this recipe.  The vodka we used (Rain Organics) was made from organic corn and distilled seven times, giving it a really smooth flavor.  The potato and omelette recipes are simple yet delicious.  I have used them time and again, going back to my days as a cook pumping out busy Sunday brunches on the line.  Some people shy away from omelets because they think they are difficult to make without scrambling the eggs, but if you follow this recipe you don't need to be a skilled chef or a Waffle House employee to make a delicious breakfast.

1 lemon wedge
3 queen olives
1 celery stick
1 tsp. kosher salt
1 tsp. ground black pepper
1/4 tsp. ground cayenne pepper
1/4 tsp. ground chili powder
1/2 tsp. paprika
1 tbsp. lemon juice

Drink Mix
8 ice cubes
3 oz. Tomato Juice
1 oz. Organic ‘Rain’ Vodka
1/2 fresh squeezed lemon juice
1 tsp. Worcestershire Sauce
2 dashes Tabasco sauce
1/2 tsp. fresh ground black pepper
pinch salt
1.Combine salt, pepper, cayenne, chili powder, and paprika to make rim garnish

 2.Place on small plate

 3.On separate small plate, place lemon juice

 4.Coat rim of rocks glass with lemon juice, then coat that with rim garnish

 5.In shaker, combine ice, tomato juice, vodka, lemon juice, Worcestershire, Tabasco, black pepper and salt

 6.Shake well and pour in rocks glass

 7.Garnish with 1lemon wedge, olives (skewered on toothpick), and celery stick

2 qts. water
1/2 c. julienned green & red peppers
1/2 c. julienned yellow onion
3 lbs. Yukon Gold Potatoes (1/2” diced)
2 dashes Tabasco Sauce
1 tbsp. Worcestershire Sauce
1 tbsp. Montreal Steak Seasoning
1 tbsp. unsalted butter
1/2 c. shredded Colby Jack cheese
1.Fill a stock pot with potatoes and water and bring to a boil
 2.Place a lid on top and cook for approximately 25 minutes (fork should easily break skin)
 3.Drain water from potatoes and chunk into 1/2” pieces
 4.In a large braising pan, melt butter and add peppers, onions, potatoes, and Montreal Steak Seasoning
 5.Cook while continually stirring for approximately 1o minutes - onions and peppers should be tender and potatoes should be beginning to brown
 6.Deglaze pan with Worcestershire Sauce and Tabasco Sauce
 7.Plate and garnish with shredded Colby-Jack cheese
YIELD: 2 omelets
6 whole eggs
1/2 c. whole milk
1/4 c. tap water
2 dashes Texas Pete
1 tsp. salt
1 tsp. ground black pepper
1/2 c. diced green & red pepper
1/4 c. diced yellow onion
4 deli slices honey baked ham (julienned)
1/2. c. shredded colby-jack cheese
1 tbsp. unsalted butter
1.In medium mixing bowl, combine eggs, milk, tap water, Texas Pete, salt, and pepper
 2.On medium-high heat, melt 1/2 of butter in an 8” non-stick saute pan and add 1/2 of peppers, onions, and ham
 3.Once peppers begin to soften, onions become tender and translucent, and ham begins to crisp, add 1/2 of egg mixture
 4.Using a small rubber spatula, gently lift the edges of the omelette to keep the eggs from sticking to the pan, while allowing the uncooked eggs to run underneath the cooked eggs.Continually shake the pan to ensure even cooking of the eggs.Once the eggs are set on the bottom, flip the omelette in the air using a quick jerk of the wrist
 a.This step may take some experience, and if you would like a safer approach, have a second heated 8” saute pan with a small amount of butter melted in it.Place this pan upside down on the pan with the egg mixture in it, and quickly flip so that the new pan is on the bottom with egg mixture now in that pan
5.After egg mixture is flipped, place 1/2 of Colby Jack cheese in center of egg and slowly slide onto a plate.When half of omelette is on the plate, fold the other half on top
 6. Repeat process with remaining ingredients to make second omelette

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