Railroader Phil Reader prepared this breakfast on Monday morning last week. "I just had a yearning to cook breakfast with the Dutch oven," said Phil.
Phil makes version of this recipe that he calls the California sunrise. Tomatoes and mushrooms replace the chile peppers. Then it is served with guacamole and sour cream.
Phil filed this report from his new home in Colorado:
"I have Karell's (pictured) Cowboy Hibachi set up in our front yard. So I get to play with it on occasion.
"Being in Colorado has one real disadvantage. There is no oak wood or apple wood to cook with like we have in California. However, that has not stopped me from cooking some cool California style cuisine such as tri-tip."
SANTA FE SURPRISE
3 potatoes, cut into 1/4-inch cubes
1/2 cup diced onion
1 can of jalapeno peppers
6 stripes of bacon, cut into 1-inch squares
6 breakfast sausages, cut into 1/2-inch pieces
6 eggs, whipped
1-1/2 cups grated sharp cheddar cheese.
In a 10-inch Dutch oven, cook the bacon and sausage until done. Add the potatoes, onion and peppers. Once cooked, add eggs and cheese. Place lid on the Dutch oven and add coals to the top. Cook between 10 and 15 minutes or until done. Served with pacante sauce.
The Santa Fe surprise can be served as a breakfast burrito.
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