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Birthday Omelets + Salsa Recipe
Vrghr has been chatting about an Omelet Birthday Party he was honored to cook for a co-worker. You can find the journals here:
http://www.furaffinity.net/journal/6418273/
http://www.furaffinity.net/journal/6420539/
http://www.furaffinity.net/journal/6425203/
Though there was precious little time to pause while cranking out light, fluffy omelets for the whole shop, wuff managed to grab this snapshot of his own "the works" omelet at the end of the session. Even for a quick snap, it looks quite tasty, and Vrghr thought some folks might be interested in some of the details that went into the making.
Also, this wuffy got quite a few complements on the home-made salsa that topped those omelets, so wuff will add that recipe here. It's a very simple thing, but if it turned out that good, wuff's not going to keep it secret! *grins*
Note 1: Wuff grated his own cheese blend for this. Vrghr wanted something that would melt nice and creamy, with mostly mild flavors not to overpower the eggs, but a bit of prominent cheese for complexity. The Gouda, Mozzarella, and Havarti answered the first part, and the Whole Foods cheese monger recommended the Catamount Hills special, with nice-melting semi-sharp white cheddar base and strong notes of parmigiano reggiano for a wee bit of "kick". This was a FANTASTIC blend of flavors, and wuffy is very happy he made this! Unfortunately, using these high-grade cheeses was NOT CHEAP! You can certainly get by with a nice market bag of shredded cheddar jack, or Italian Blend, or even 4-5 Cheese Mexican Blend if you wished, and save big bucks that way.
Note 2: The high quality olive oil adds distinctive peppery notes. It significantly improved the Salsa. The Barrel Aged Sriracha is another "special" item. You can find it here: http://sosusauces.com/pages/barrel-aged-sriracha You can certainly use "normal" Sriracha if you can't get your paws on this stuff, but it is VERY good - you should try if you can.
Ingredients:
Eggs
Half n Half
Butter
Add in's:
Cheese Blend (~2 lbs): Fresh Mozzarella, Havarti, Gouda, Catamount Hills Special
Bacon (Chopped & Fried)
Ham (Black Forest, diced)
Spinach (Chopped)
Tomatoes (Diced)
Shallots (sautéed)
Mushrooms (Crimini & Shiitaki, sliced, sautéed w/butter, salt, & garlic)
Parsley (Chopped)
Chives (Chopped)
Directions:
For the omelets, Vrghr whipped 3 eggs with 1 Tbs of Half n Half in a small bowl with an immersion blender until fully mixed and frothy/foamy
Heat 1-2 tsp Butter in 8" skillet. Swirl around until it coats every part.
Pour in eggs and cook over medium high (induction setting 320-350 degrees) heat. Allow to cook a minute or so, then lift the edges and tilt the pan to pour the still-liquid top under the edge, cooking it a bit faster.
When that sets up, flip the omelet
Immediately add cheese, then add selected "add ins".
Fold and allow cheese to melt for a couple minutes, turning omelet over half way.
Flip out onto plate. Top with 2 tsps of Creme Fraiche, Fresh Salsa, and a couple Tablespoons of Bearnaise sauce.
Eat quickly while still melty-hot and good!
Fresh Home made MILD salsa:
Ingredients:
1 carton (12 oz) mixed cherry, sweet, and golden "snacking" tomatoes
1 Lg Shallot, minced fine
2 Tble fresh chopped parsley
1 Tbls GOOD Virgin Olive Oil (w/Tuscan herbs)
2 tsp fresh Lemon Juice
2 tsp fresh Lime Juice
1-2 tsp minced Garlic
2 tsp Barrel Aged Sriracha Sauce
Directions:
Slice the tiny tomatoes into quarters.
Add to a large bowl along with all remaining ingredients. Toss or stir together until well mixed.
Cover with plastic wrap and refrigerate for a few hours or overnight, for flavors to meld.
Serve chilled.
http://www.furaffinity.net/journal/6418273/
http://www.furaffinity.net/journal/6420539/
http://www.furaffinity.net/journal/6425203/
Though there was precious little time to pause while cranking out light, fluffy omelets for the whole shop, wuff managed to grab this snapshot of his own "the works" omelet at the end of the session. Even for a quick snap, it looks quite tasty, and Vrghr thought some folks might be interested in some of the details that went into the making.
Also, this wuffy got quite a few complements on the home-made salsa that topped those omelets, so wuff will add that recipe here. It's a very simple thing, but if it turned out that good, wuff's not going to keep it secret! *grins*
Note 1: Wuff grated his own cheese blend for this. Vrghr wanted something that would melt nice and creamy, with mostly mild flavors not to overpower the eggs, but a bit of prominent cheese for complexity. The Gouda, Mozzarella, and Havarti answered the first part, and the Whole Foods cheese monger recommended the Catamount Hills special, with nice-melting semi-sharp white cheddar base and strong notes of parmigiano reggiano for a wee bit of "kick". This was a FANTASTIC blend of flavors, and wuffy is very happy he made this! Unfortunately, using these high-grade cheeses was NOT CHEAP! You can certainly get by with a nice market bag of shredded cheddar jack, or Italian Blend, or even 4-5 Cheese Mexican Blend if you wished, and save big bucks that way.
Note 2: The high quality olive oil adds distinctive peppery notes. It significantly improved the Salsa. The Barrel Aged Sriracha is another "special" item. You can find it here: http://sosusauces.com/pages/barrel-aged-sriracha You can certainly use "normal" Sriracha if you can't get your paws on this stuff, but it is VERY good - you should try if you can.
Ingredients:
Eggs
Half n Half
Butter
Add in's:
Cheese Blend (~2 lbs): Fresh Mozzarella, Havarti, Gouda, Catamount Hills Special
Bacon (Chopped & Fried)
Ham (Black Forest, diced)
Spinach (Chopped)
Tomatoes (Diced)
Shallots (sautéed)
Mushrooms (Crimini & Shiitaki, sliced, sautéed w/butter, salt, & garlic)
Parsley (Chopped)
Chives (Chopped)
Directions:
For the omelets, Vrghr whipped 3 eggs with 1 Tbs of Half n Half in a small bowl with an immersion blender until fully mixed and frothy/foamy
Heat 1-2 tsp Butter in 8" skillet. Swirl around until it coats every part.
Pour in eggs and cook over medium high (induction setting 320-350 degrees) heat. Allow to cook a minute or so, then lift the edges and tilt the pan to pour the still-liquid top under the edge, cooking it a bit faster.
When that sets up, flip the omelet
Immediately add cheese, then add selected "add ins".
Fold and allow cheese to melt for a couple minutes, turning omelet over half way.
Flip out onto plate. Top with 2 tsps of Creme Fraiche, Fresh Salsa, and a couple Tablespoons of Bearnaise sauce.
Eat quickly while still melty-hot and good!
Fresh Home made MILD salsa:
Ingredients:
1 carton (12 oz) mixed cherry, sweet, and golden "snacking" tomatoes
1 Lg Shallot, minced fine
2 Tble fresh chopped parsley
1 Tbls GOOD Virgin Olive Oil (w/Tuscan herbs)
2 tsp fresh Lemon Juice
2 tsp fresh Lime Juice
1-2 tsp minced Garlic
2 tsp Barrel Aged Sriracha Sauce
Directions:
Slice the tiny tomatoes into quarters.
Add to a large bowl along with all remaining ingredients. Toss or stir together until well mixed.
Cover with plastic wrap and refrigerate for a few hours or overnight, for flavors to meld.
Serve chilled.
Category Resources / Tutorials
Species Unspecified / Any
Size 1038 x 584px
File Size 108.8 kB
Listed in Folders
You certainly can! In fact, wuffy can make you two! What would you like on your second one? Vrghr has "exotic" mushroom blend (shiitaki and Crimini), "Super Cheese" blend, double-smoked peppered bacon, black forest ham, fresh spinach, sautéed shallots, vine ripened tomatoes, fresh chopped parsley, and fresh chives. And for toppings we have some delightful Creme Fraiche - like sour cream but made with real creme and not as sour, a rich, buttery Bearnaise sauce, and some lovely fresh garden Salsa!
(Wuffy will wait a moment, here's a napkin for the drool *giggles*)
(Wuffy will wait a moment, here's a napkin for the drool *giggles*)
Hmm.... Now wouldn't THAT be something? An Epicurean Epidemic sweeping the countryside! Sudden runs on Bed Bath and Beyond for new cookware! Grocery stores selling out of stock, while pizza parlors play shuffleboard with the boxes, and fast food franchise managers stand at the doors of their empty dining rooms, wondering where all the customers have gone?
And if they caught it from wuffy, you KNOW there'd be a second epidemic of over-fed furries, busting out of their shirts and pants, stretching their bellies to the limit as they dug into tables laden with delicious dishes. Emergency responders rushing to remove plates and silverware from grasping paws to prevent potential explosions. Construction workers hiring over-time help to widen doorways and halls for access. And Kitchen Renovators becoming a new "dot.com" business venture across the country!
*giggles* Wouldn't it be glorious!!!
And if they caught it from wuffy, you KNOW there'd be a second epidemic of over-fed furries, busting out of their shirts and pants, stretching their bellies to the limit as they dug into tables laden with delicious dishes. Emergency responders rushing to remove plates and silverware from grasping paws to prevent potential explosions. Construction workers hiring over-time help to widen doorways and halls for access. And Kitchen Renovators becoming a new "dot.com" business venture across the country!
*giggles* Wouldn't it be glorious!!!
Ahhhh a dream would that it come true. Omelettes for all, fresh fruit fancies and delectable treats.
At the moment I'm making a relish using up some nectarines before the damn parrots devour all the fruit on the tree, we have bowls, nay buckets of fruit and more to come. Parrots may have what is in the top branches but come any lower and I will not be happy. Our poor tree is so overladen that it as split apart. *hugs* So much fruit..........................yum yum yum yum.
At the moment I'm making a relish using up some nectarines before the damn parrots devour all the fruit on the tree, we have bowls, nay buckets of fruit and more to come. Parrots may have what is in the top branches but come any lower and I will not be happy. Our poor tree is so overladen that it as split apart. *hugs* So much fruit..........................yum yum yum yum.
Oh my! So many possibilities with sweet, fresh nectarines! Here's a quick set of web sites that might give you some recipe ideas:
http://www.marthastewart.com/274429.....e-recipe-guide
http://www.foodnetwork.com/search/s.....charset_=UTF-8
http://allrecipes.com/recipes/fruit.....ts/nectarines/
http://www.delish.com/recipes/cooki.....ecipes#slide-1
http://www.babble.com/best-recipes/.....arine-recipes/
YUM! Wuff does love those and peaches, fresh from the tree. Nothing like that!
http://www.marthastewart.com/274429.....e-recipe-guide
http://www.foodnetwork.com/search/s.....charset_=UTF-8
http://allrecipes.com/recipes/fruit.....ts/nectarines/
http://www.delish.com/recipes/cooki.....ecipes#slide-1
http://www.babble.com/best-recipes/.....arine-recipes/
YUM! Wuff does love those and peaches, fresh from the tree. Nothing like that!
Thank you. Well I plan on making an upside down cake, but the hard part is looking for recipes that are more savoury in nature. I generally try to avoid sweets. I have to limit my fruit intake sometimes as it throws my diabetic levels way off. All going well I'm going to do a turkey roll roast with nectarines later today. They make a kind of sweet/savoury sauce/gravy for the meat. There is one recipe that stands out in the set you have sent and the muffins...so I may do them as well in a day or so. I'll probably dry some and stew some, drag neighbours over for them to pick some etc.
I agree the best way for nectarines is straight off the tree. nothing like wandering out and picking some for breakfast in the morning. *hugs*
I agree the best way for nectarines is straight off the tree. nothing like wandering out and picking some for breakfast in the morning. *hugs*
Hmm.... Is it okay if Vrghr enjoys some lupine play-time with his 'brother wuffy' before switching you back? *chuckles*
Cause, you know after you're out of wuff's kitchen, you won't be in any condition for dashing about, pouncing, or any other of those doggy-ish things! Perhaps getting rolled around like a beach ball, or lounging on the sofa, but not much more activity than that. *grins*
Cause, you know after you're out of wuff's kitchen, you won't be in any condition for dashing about, pouncing, or any other of those doggy-ish things! Perhaps getting rolled around like a beach ball, or lounging on the sofa, but not much more activity than that. *grins*
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