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2 Whole lemons
Pico de gallo-
The avocados are nice and firm but not too hard to cut into. Use your knife and slice around it feeling the pit in the middle. Once youve gone full circle, use your hands to twist and it should come right apart.
Slice the avocados into four thick slices and dip them into an egg whisked.
Chop the Fresno and Shishitto peppers into tiny cuts and put them into a separate bowl. Roll the dipped avocados into the peppers and add salt to each one.
In a hot pan add 4 tsp clarified butter and 4 drops of grapeseed oil.
Place in your rolled avocados and let them brown and form a nice crust to add some crunch and texture. Flip.
Use a pair of tongs to remove and place on a paper towel or rack to remove excess oil.
In the same oil and butter mixture put in your uncooked hash browns. Add more butter if needed. Since the butter is clarified, it won’t burn as fast as regular butter and will help your potatoes brown and become crispy. Throw into the pan some chopped Fresno salt to taste, and let them cook. Flip when the crust has formed to your liking.
While the hash browns are browning, prepare your pico de gallo.
Take your tomato and cut off the face and the backside. Then cut around the tomato side with your knife only removing the skin and small amount of flesh (no seeds or slime). Slice long strip from that and dice them evenly. Dice red onions, and finely chop cilantro, staying careful not to press hard and bruise the herb. Combine all into a bowl.
Use the lemon juice of one lemon to taste, and use a small hand grater to grate the zest (skin) from the other lemon. Salt to taste and set aside.
Slightly brown your corn tortilla in a small amount of clarified butter, flip until it crisps to your liking, only a few seconds on both sides. Set aside.
In another pan add a little clarified butter and crack your eggs right into it. Add a littke salt and flip when the whites have coagulated or become solid. Once you flip your egg, cut off the fire and let the residual heat cook the other side to perfection.
Putting it all together:
Lay your hash browns down on a plate, on top, off to the side slightly,
place your tortilla. Your over easy egg and your avocados, let the pico trace the tortilla and add over all a light drizzle of grapeseed oil.
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Taubah Blackman graduated from The Chefs Academy in 2012. Her passion is creating recipies using fresh, and natural ingredients enhancing the natural flavors of quality foods. Chef Taubah loves to “wow” the senses with color, fragrance, and a wide range of creativity and elegance. She currently works at Le Meridien Hotel in Downtown Indianapolis, and is a Personal Chef and Caterer.