Poblano Pepper Scramble

I bought some poblano peppers from the farmer’s market a few weeks back. I was planning on making chiles rellenos but just haven’t had the time. Not wanting to waste the peppers, I decided to use one this morning in my eggs. I took one poblano (seeded & coarsely chopped) and quickly fried it in some organic butter. I added a couple pinches of sea salt right before I was ready to add the eggs. Scrambled 3 eggs in a bowl with some cracked pepper and cumin & a little milk. Poured the egg mixture over the peppers and scrambled away. Once I was happy with the consistency (5-7 minutes over medium/high heat), I added a bit of feta cheese and shredded cheddar to taste. The scramble is ready once the cheese is sufficiently melted. I served the eggs with sour cream, salsa, and couple warm flour tortillas.

In addition to the food, I had a bottle of Founders Breakfast Stout that complemented this meal perfectly. Creamy milk chocolate, coffee, and roasted oats are the dominant flavors in this beer. It is like breakfast in bottle – a truly wonderful Michigan brew that is worth seeking out if you haven’t had the chance to try it.

Potatoes and Eggs (and Beer)

I love the versatility of potatoes and eggs. This past week we were at a loss at what would be severed for dinner. I knew we had a couple potatoes and a new dozen of free range eggs. Those two things with a few additional things will always lead to a money meal. This time I picked up some bacon from the butcher. I fried the bacon (http://flickr.com/photos/montage_man/1414299121/), diced the potatoes (http://flickr.com/photos/montage_man/1415179850/), and commenced to cooking. The key to this dish is cooking the potatoes and onions in the fat rendered from the bacon. The recipe looks like:

1/2 pound of bacon (thick sliced)
2 medium to large potatoes diced
1/3 medium onion diced
some shredded cheese
3-4 eggs done to your liking (we chose scrambled)
Sour cream or yogurt
Beer (this dish goes well with beer – a nice simple lager or a good coffee stout. I had a Foster’s Special Bitter. I wish I hadn’t.)

Cook the bacon to your liking. I used a cast iron skillet. Leave the fat. Once the bacon is done, cook the potatoes and onions in the bacon fat. Season the potatoes with salt, pepper, and anything else your heart desires. The potatoes will take around 20-30 minutes to cook depending on the size of your dice. The cooked bacon should be added to the potatoes with about five minutes left. Cook the eggs in a separate skillet when the potatoes are nearly finished. Add the cheese to the potatoes near the end of the cooking to ensure proper melting. Plate the potatoes first place the eggs on top and finish it with a dollop of sour cream or yogurt. Garnish the plate with a hot pepper ( I used a habanero). Enjoy for breakfast or dinner.