HEUVOS BENEDICTOS (eggs benedict)

I am grateful for the amount of free time E and I have right now. No jobs, no obligations, just time. Time to be creative and time to cook. I know all good things come to an end (so they say) but I am going to enjoy this while it lasts. We aren't rushing off to work in the mornings or worrying about what time we should go to bed at night. We can take the time to make a more elaborate breakfast. We even have time to be inspired by cooks on TV.

This is recipe #2 that we have tried from the new Food Network show, Mexican Made Easy. (recipe #1 is here) I have read the comments on this show since it premiered 3 weeks ago. Most have been positive. Marcela has a fun personality, she's animated and she is Mexican. A couple people had concerns that this show would not be true Mexican food, but American food with a Mexican twist. We want Mexican! On the first show, Chef Marcela whipped up an authentic this chilaquiles dish. We copied it that day and loved her recipe.

The other dish she shared on her first show was "huevos benedictos" or eggs benedict. Now, this dish, although just as delicious as the chilaquiles, is questionable as a Mexican dish. Adding chipotles to the hollandaise sauce does not Mexican make. With that being said, this was a very satisfying and tasty breakfast. Muy rico!

Ingredients

Hollandaise:

2 sticks unsalted butter

3 egg yolks*

Freshly ground black pepper

1 tablespoon minced canned chipotles in adobo sauce **

1 to 2 tablespoons fresh lemon juice

Kosher salt

Poached Eggs:

1 teaspoon vinegar

8 very fresh large eggs

2 large croissants, sliced in 1/2

4 slices prosciutto

Directions for the hollandaise: In a small saucepan over low heat, melt the butter until bubbling hot. In a blender, add the egg yolks, black pepper, to taste, and 1 tablespoon of lemon juice. Cover the blender and blend on high speed for several seconds. Either remove center cap of the blender lid or carefully remove the lid itself with blender still running. Pour the hot butter in a thin, steady stream into whirling egg mixture. Add the chipotle and pulse to combine. Taste sauce and adjust seasoning with lemon juice, salt, and pepper. (If your sauce gets too thick, you can thin it out with a couple tablespoons of boiling hot water.)

For the eggs: In a heavy saucepan combine about 2 quarts of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl or cup and slide the egg into a ladle. Lower the ladle into the water, and hold it there, for 1 minute before removing the ladle and leaving the egg to cook for 2 minutes more. Poach at a low simmer until the whites are firm and the yolks are still runny. Repeat with each remaining egg. Transfer the eggs, with a slotted spoon, to paper towels until ready to serve.

To assemble: Arrange a croissant half, cut side up, on each of 4 plates. Put 1 piece of prosciutto on each half, then 2 poached eggs and top with hollandaise. Serve immediately.

CHILAQUILES WITH ROASTED TOMATILLO SALSA

If my TV is on, that means one of two things is playing: HGTV or Food Network. Last Saturday morning E and I were lounging and drinking coffee when a new show came on FN. Our ears perked because we heard "real Mexican food". I had seen the promo for this new show before and Saturday was the premier dia. Chef Marcela Valladolid is from Tijuana, just like E. Her show Mexican Made Easy is on Saturday mornings at 930am. She made three recipes, and within a couple days we made 2 of them. I was happy to see Chilaquiles on her menu Chilaquiles (pronounced chee-la-key-les) are a traditional Mexican food. There are many variations, but typically tortillas are cut in quarters, fried and then red or green salsa is poured over top and softens the crisp tortillas. Usually this dish is served for breakfast or brunch and uses leftover tortillas and salsa. We made this 2 times in one week. Once with red salsa and once with green. Serve with beans. Both are muy rico!

{chilaquiles with red salsa}

{chilaquiles with green salsa}

Tomatillo Salsa (Salsa Verde)

1 pound fresh tomatillos

3 fresh serrano chiles

3 garlic cloves

1 large onion, coarsely chopped

Olive oil, as needed

Salt and freshly ground black pepper

1/2 cup fresh cilantro leaves

1/4 cup chicken broth or more as needed

Preheat the broiler or oven to 550 degrees. Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency.

Chilaquiles
1/3 cup vegetable oil

10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)

3 cups roasted Tomatillo

Salsa Kosher salt and fresh ground black pepper

1/2 cup crumbled queso fresco

2 thin slices onion, separated into rings

1/2 cup Mexican crema, creme fraiche or sour cream

1/4 cup chopped fresh cilantro leaves, for garnish

Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel. In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.

A Serendipitous Green Salsa

This winter, a guy from Mexico named Victor has been working with Ernesto on the xmas lights. Sometimes when he comes to our house in the mornings he brings us food that his wife has made: Tortas, tamales, strawberries and cream desert. We also have been to their house for pozole and let me tell you, she knows how to cook. So when Ernesto came home from work one day and said Victor told him about a tomatillo salsa we should try, I got to chopping right away!
This recipe is different than the salsa verde we usually make. It is raw and the crunch of the tomatillo is so good. Its tart and tangy, and mixed with the smoothness of avocados and the other ingredients make an interesting texture. The flavor is muy rica tambien! It is hard to stop eating it!

Fresh Tomatillo and Avocado Salsa

2 firm avocados, cubed

1 small white onion, chopped

4-5 tomatillos, chopped

3-4 serrano peppers, diced

handful of cilantro, chopped

salt and pepper to taste

squirt of fresh lime

This is a really quick treat to make and healthy too!