Brinner: Scrambled Eggs!

For dinner today I had Brinner. For those who do not know what this is, simply put it is breakfast for dinner and it is amazing. I was going to attempt to make smaller sized Eggs in a Boat, however that proved difficult enough to make me give up for now. Since I had everything but the boat part of that recipe, I decided that Brinner was in order.








Ingredients:
6 Eggs
3 Garlic Cloves
1/4 cup Cilantro Leaves
1 Red Bell Pepper
4 Scallions
1/4 stick Butter
Sea Salt
Ground Black Pepper
Asiago Cheese

First, I got everything together.

Then I proceeded to break the Eggs open and put them in a mixing bowl. Throw the shells away please. I then whisked until somewhat consistent. I also minced my Garlic Cloves and put them in with the Cilantro Leaves, causing the Egg mixture to start soaking up those flavors.

I then diced the Red Bell Pepper and Scallions.

Now, using a large saucepan I turned the heat to medium and threw the Butter in.

I waited until it was mostly melted and put the Egg Mixture into the saucepan. Almost right away, I tossed in the Scallions and Red Bell Pepper. Salt and Pepper to taste.

Now as it is scrambled eggs, make sure to move the mixture around so as to not let it stick to the pan. Or at least try. I added the Asiago Cheese about a minute after the Scallions and Bell Pepper. Take a look at it, doesn't it look tasty!

This is what mine looked when done:

Now all you have left is to serve it. Enjoy!

Chunky Taste O' Autumn

Today I decided that I wanted to make tomato sauce. Well, I got everything out and did not feel like getting the food processor out to puree everything into a nice chunk-free sauce. Then I thought, why not make tomato sauce in a different way. So I did, by leaving it extremely chunky which oddly enough now tastes like autumn instead of strictly being tomato sauce.








Ingredients:
2 Large Tomatoes
1 Large White Onion
1 Green Bell Pepper
1/2 stick Butter
1.5 cups of Red Wine
dash of Teriyaki Sauce
Dash of Lime Juice
Paprika
Ground Black Pepper
Italian Herb Mix
Fennel Powder
Garlic Powder
Onion Powder
Turmeric
Cumin/Coriander Mix
Dill

So I began this whole recipe by putting a pot on the stove and cutting up the 1/2 stick of Butter and putting that in. I turned the heat to medium. I then turned back to the Tomatoes. These I cut up into chunks and dumped them into the pot 1 Tomato at a time. To this, I diced the Green Bell Pepper and added it. Finishing this part I diced the Large White Onion and dumped it in as well. Then I stirred it all together.

After a minute or so, I added the spices. They went in as follows:
-dash of Paprika
-dash of Turmeric
-dash of Dill
-dash of Onion Powder
-coating of Garlic Powder
-heavy dash of Ground Black Pepper
-1/2 cup Italian Herb Mix
-heavy dash of Fennel Powder
-2 spoons of Cumin/Coriander Mix

After this stage, I added a 1/4 cup of Lime Juice, 1 1/2 cups of Red Wine, and a dash of Teriyaki Sauce. Then mix. Mix regularly so as to not let anything cook itself into being a new part of your pot and to make sure all of it is cooking properly.

Taste test to see that it is done to your specifications. I chose to leave it at this stage as it is delicious.

If you choose to make it into a sauce, let it cool a bit and pour into a blender to puree. Boom, instant sauce!

Chef's Original: Carrots & Taters

I began this recipe by deciding to cook something other than the Shrimp from today. So I decided that a Chef's Original Recipe was due.









Ingredients:
5 sliced White Sweet Onions
3/4 cup diced Chives
1/2 cup diced Basil Leaves
3/4 cup diced Scallions/Green Onions
1/2 stick Butter
1 cup Olive Oil
1 cup Water
1/2 cup Red Wine
1 sliced Green Bell Pepper
6 diced LG Carrots
1 lb chopped Potatoes
3 diced Garlic Cloves
Garlic Powder
Onion Powder
Italian Herb Mix
Ground Black Pepper

I began this by slicing the White Onions, followed by the Chives, Basil, Green Bell Pepper, and Scallions. I put all of these into 1 mixing bowl. I then diced the Carrots and chopped the Potatoes, these went into another mixing bowl.

Now, I put the saucepan on the stovetop and turned the heat to medium. In went the Butter, followed by 1/2 cup of Olive Oil. Once the Butter melted, in went the first mixing bowl full of Onions, Chives, Basil, and Scallions. Mix them with the Butter and Olive Oil.

About 1 minute later, I added in the Carrots and Potatoes. To this I seasoned them. About 1/2 a cup of the Italian Herb Mix, with a good dusting of Garlic Powder, Onion Powder, and Ground Black Pepper. Mix.

Stir regularly, add in the other 1/2 cup of Olive Oil, Red Wine, and Water when most of the liquid in there has evaporated off. Stir again.

I taste tested to check when it was cooked properly. The Carrots and Potatoes should be easy to tell if they are ready. I served on a bed of rice.