Post by: Hank D Thoreau on September 12, 2022, 02:00:43 AM
There are a lot of folks that are breakfast 24 hour a day sorts. Not me, but I still like cooking for my breakfast loving wife.
So, post up your breakfast specialties. Even better if you do them on your pellet smoker.
I will start by adding links to my frittata and "quiche" threads with some pictures of the final products.
Smoked egg white frittata
https://pelletfan.com/index.php?topic=7451.0
Crustless quiche or frittata
https://pelletfan.com/index.php?topic=7458.0
I have done some big breakfast cooks. I just don't have pictures to show it.
[ Invalid Attachment ] [ Invalid Attachment ]
Post by: urnmor on September 12, 2022, 10:02:49 AM
Post by: BigDave83 on September 12, 2022, 03:59:25 PM
Post by: Bar-B-Lew on September 12, 2022, 05:41:26 PM
Post by: elenis on September 12, 2022, 09:43:03 PM
I don't believe I have ever had steel cut oats. What is different and cook difference between them and regular oats, not the quick cook ones.
Steel cut has more texture then regular oats, regular oats can kind of remind you of paste with the texture, where you still have some soft and creamy experience with steel cut, but also need to chew them. Cook wise you have to watch them because they love to boil over and they need to cook a lot longer. Thankfully I have a fuzzy logic rice cooker and just make steel cut oats in there so I don't have to worry about it. Interesting enough people used to not really like oats because the only option was steel cut and they are more time consuming to prepare and the like, and it wasn't until 1900 that the process for rolled oats as we know them came to be.
Post by: hughver on September 13, 2022, 01:31:09 PM
Post by: elenis on September 13, 2022, 02:05:49 PM
Post by: Bar-B-Lew on September 13, 2022, 04:32:49 PM
One of my favorites is a breakfast Quesadilla. Easy and quick. :lick:
I had a ham and cheese quesadilla for breakfast this morning.
Post by: Hank D Thoreau on September 13, 2022, 04:53:45 PM
One of my favorites is a breakfast Quesadilla. Easy and quick. :lick:
I had a ham and cheese quesadilla for breakfast this morning.
I quite often have tacos for breakfast. Quesadillas are very good as well. They are also very easy to make.
Post by: Bar-B-Lew on September 14, 2022, 08:15:24 AM
Post by: urnmor on September 14, 2022, 08:38:31 AM
I don't believe I have ever had steel cut oats. What is different and cook difference between them and regular oats, not the quick cook ones.
There are IMO two major differences first is the processing and the second is cooking time. Steel cut oats are less processed then the rolled oats. Some would say that makes them healthier. They do take longer to cook. Before I got the rice maker it took me thirty minutes to prepare. I had to bring to a boil stir and then simmer to the most of the water was absorbed. I used a half cup of steel cut oats to two cups of water. I served with cinnamon honey and cran raisins. Today I use our rice cooker. I add the oats and water set it at night for 8AM and that is it. I will say the texture is totally different from cooking on the stove, however my Wife likes it better so this is our go to breakfast.
I really can’t comment on the rolled oats as I only use them in cooking
Post by: Bentley on September 14, 2022, 08:30:02 PM
Post by: Hank D Thoreau on September 17, 2022, 01:10:54 PM
The top is garnished with thinly sliced zucchini, green onions, fresh basil and a bit more queso quesadilla cheese.
I folded it so a bit of the inside is visible.
This is an excellent and hearty high protein, low calorie breakfast.
I am cooking another quiche on my smoker today. I realize while doing so that I forgot the spinach in the omelet.
It was still good.
[ Invalid Attachment ]
Post by: Hank D Thoreau on September 18, 2022, 02:07:09 AM
Notice the lack of bacon and butter.
[ Invalid Attachment ]
Post by: elenis on September 20, 2022, 11:16:12 PM
Post by: Hank D Thoreau on September 21, 2022, 02:06:56 PM
Have you ever considered making Egg Bhurji (essentially indian spiced scrambled eggs) or Shakshuka (Israeli egg dish)? We have ducks for eggs so during the warmer weather we end up eating lots and lots of eggs and I get really tired of eating them in a breakfast form for breakfast as well as dinner. Looking to other culture's spice mixtures and what not has given me a chance to enjoy many egg dishes when I was very tired of eating eggs.
Shakshuka may be next on the menu. Stay tuned.
Post by: Hank D Thoreau on September 21, 2022, 11:15:53 PM
You start by sautéing onions and peppers in olive oil.
Next you add garlic and spices: cumin, paprika, chili powder, salt and pepper.
Cook the mixture for a couple of minutes and then add whole tomatoes.
Chops the tomatoes and simmer.
Make little depressions and drop an egg in each.
Cover to poach the eggs.
We added fresh parsley and feta cheese on top.
Egg Bhurji is next.
[ Invalid Attachment ] [ Invalid Attachment ] [ Invalid Attachment ] [ Invalid Attachment ]
Post by: BigDave83 on September 22, 2022, 07:07:37 AM
Post by: Hank D Thoreau on September 22, 2022, 10:03:32 AM
This looks interesting. The whole tomatoes, am I correct in canned tomatoes?
I used canned tomatoes. You can use either canned or fresh. It is much quicker to make with canned.
Post by: BigDave83 on September 22, 2022, 04:44:50 PM
This looks interesting. The whole tomatoes, am I correct in canned tomatoes?
I used canned tomatoes. You can use either canned or fresh. It is much quicker to make with canned.
Thank you I think I will try this, maybe use a can of Rotel even. Not sure the GF will eat it but I will find out I guess.
Post by: elenis on September 23, 2022, 12:45:23 PM
Thanks to elenis for the idea. Here is shakshuka.
You start by sautéing onions and peppers in olive oil.
Next you add garlic and spices: cumin, paprika, chili powder, salt and pepper.
Cook the mixture for a couple of minutes and then add whole tomatoes.
Chops the tomatoes and simmer.
Make little depressions and drop an egg in each.
Cover to poach the eggs.
We added fresh parsley and feta cheese on top.
Egg Bhurji is next.
[ Invalid Attachment ] [ Invalid Attachment ] [ Invalid Attachment ] [ Invalid Attachment ]
Looks very nice, what did you think of it? We are constantly trying to come up with interesting things to do with eggs because it is a readily available resource for us and pretty good for you as well.
Post by: Hank D Thoreau on September 23, 2022, 01:45:57 PM
Thanks to elenis for the idea. Here is shakshuka.
You start by sautéing onions and peppers in olive oil.
Next you add garlic and spices: cumin, paprika, chili powder, salt and pepper.
Cook the mixture for a couple of minutes and then add whole tomatoes.
Chops the tomatoes and simmer.
Make little depressions and drop an egg in each.
Cover to poach the eggs.
We added fresh parsley and feta cheese on top.
Egg Bhurji is next.
[ Invalid Attachment ] [ Invalid Attachment ] [ Invalid Attachment ] [ Invalid Attachment ]
Looks very nice, what did you think of it? We are constantly trying to come up with interesting things to do with eggs because it is a readily available resource for us and pretty good for you as well.
I cooked it for my wife. She loves it. She also told me that it reheated real well. It is definitely on the repeat list.
Post by: Hank D Thoreau on September 25, 2022, 10:05:03 PM
We ordered dried curry leaves from Amazon. We have some local Indian markets nearby, so maybe next time we will try fresh.
This is a great introduction into Indian spices which can be used to add some variety to other dishes.
The recipe included: eggs, dices onions and tomatoes, curry leaves, paste made from ginger and garlic, cumin seeds, garam masala, turmeric and salt. We skipped the chili powder but will probably add some next time. We also skipped the green chili.
I found it to be too salty for my taste. My wife, however, really liked it.
[ Invalid Attachment ]
[ Invalid Attachment ]
[ Invalid Attachment ]
[ Invalid Attachment ]
Post by: Hank D Thoreau on September 30, 2022, 05:04:27 PM
This one had artichoke, zucchini, grape tomatoes, onions, feta cheese, basil, marjoram, oregano, salt and pepper. The egg mix was egg whites mixed with one whole egg and some almond milk. It was garnished with feta cheese, thin zucchini slices and fresh parsley. I had planned to put black olives in it, like I had done in the previous one, but forget during the critical moment when everything was coming together. My last one was similar, but it had the olives and did not have the zucchini and tomatoes. Both were very good. The mix of egg whites and whole eggs is a bit more difficult to deal with than either all whole eggs, or all egg whites, but that is just an aesthetic issue. I don't get quite as good of a fold.
[ Invalid Attachment ]
[ Invalid Attachment ]
[ Invalid Attachment ]
Post by: Hank D Thoreau on October 03, 2022, 02:05:00 AM
[ Invalid Attachment ]
[ Invalid Attachment ]
Post by: Hank D Thoreau on October 10, 2022, 12:54:34 AM
There just are not all the folks around the house at the moment.
I had a bunch of breakfast meat I needed to cook so I did a big griddle cook.
And, this is going to deviate, a little, from my healthy cooking trend.
Ever since I first visited an old English colony, I have come to like a couple of things about English breakfasts: thick bacon and fried tomatoes. The bacon is difficult to find. What we call thick is not really think from an English breakfast perspective.
My favorite so far is found at Aldi. This time I was trying something new, which turned out pretty good. I also added turkey bacon and turkey sausage. These will be frozen and used in the future to add flavor to egg white omelets.
So, hear you go. Not the full breakfast layout. Not all unhealthy. Notice how I didn't bother to do a good job scrapping the griddle between batches. That's why I have some black specks in the food. Presentation was always an afterthought for me.
I cooked ahead with the meat to freeze, and then cooked myself some eggs and tomatoes to go with some bacon.
These outdoor griddles are made for breakfasts. It's like having a professional grill. This is the Blackstone griddle that I got to replace my Blue Rhino Razor. So far, I really like it. The griddle surface was a little more difficult to season than the Blue Rhino.
The first eggs I cooked on it stuck. That is no longer a problem. These eggs flipped nicely. The Blackstone also appears to get hotter even though it is running about the same BTU.
[ Invalid Attachment ]
[ Invalid Attachment ]
[ Invalid Attachment ]
[ Invalid Attachment ]
Post by: BigDave83 on October 10, 2022, 07:44:44 AM
I have had Wright bacon before but I don't remember how thick it actually was.
If you have a Gordons Food Service near you, they sell 3# packs of 9-11 and I believe it is 18-22 slices per pound. I usually buy them and break them down and freeze. I will cut the packs in half and repackage in several packs so I have short pieces for BOLTs. Bacon,Onion, Lettuce and Tomato. Sometimes witha slice of cheese also.
Post by: 02ebz06 on October 10, 2022, 10:13:04 AM
Wrights bacon is our favorite Probably twice as thick as something like Oscar Mayer bacon. About 3/16" thick I'd guess.
Post by: Hank D Thoreau on November 15, 2022, 11:28:37 PM
This adds to my breakfast arsenal.
[ Invalid Attachment ]
Post by: Kristin Meredith on November 16, 2022, 07:07:40 AM
Post by: 02ebz06 on November 16, 2022, 09:36:12 AM
It was so good.
Cabela's here is a small place and doesn't have it.
Post by: Hank D Thoreau on November 16, 2022, 03:15:32 PM
Were they a regular pancake recipe with pecans added or is there such a thing as pecan flour?
It was a pancake flour mix that I bought at World Market while buying some Ras El Hanout for Mediterranean and African stews.
The mix was called My Favorite Pancake and Waffle Mix Southern Pecan.
It is a blend of brown sugar, cinnamon and bits of pecan. It had a nice mild pecan flavor.
I could have gone for a stronger pecan flavor since I eat pancakes plain, like bread.
I bought the mix as a test for the griddle. I would definitely buy this mix again.
Post by: Hank D Thoreau on March 26, 2023, 11:55:09 PM
We could not find a cupcake pan so we used a mini-Bundt cake pan, which I think was better. This allowed the eggs to cook from the inside as well.
The best part is that it is very repeatable. 30 minutes in the oven at 350 degrees and it is done perfectly, every time so far.
You can put just about anything in them. So far, we have done vegetarian with feta cheese and a meat version.
Vegetarian: diced onions, bell peppers, zucchini, broccoli, tomato, spinach and crumbled feta cheese.
Meat: diced sausage, onion, potato, spinach, and grated queso quesadilla cheese.
The eggs are prepared using various spices and chives, along with a little bit of almond milk. Chervil is the secret ingredient in the vegetarian version.
Each little egg Bundt has 2 eggs. We didn't plan it that way. That is just the way it turned out.
Next up is Italian sausage. We have the sausage cooked and ready to go, but we want to get some mozzarella cheese.
Here are some pictures starting with the egg mixture.
[ Invalid Attachment ]
[ Invalid Attachment ]
[ Invalid Attachment ]
Post by: Hank D Thoreau on March 26, 2023, 11:58:53 PM
[ Invalid Attachment ]
[ Invalid Attachment ]
[ Invalid Attachment ]
Post by: Hank D Thoreau on March 27, 2023, 12:00:25 AM
[ Invalid Attachment ]
[ Invalid Attachment ]
[ Invalid Attachment ]
Post by: Hank D Thoreau on March 27, 2023, 12:01:42 AM
[ Invalid Attachment ]
[ Invalid Attachment ]
Post by: 02ebz06 on March 27, 2023, 10:11:15 AM
Post by: dk117 on March 27, 2023, 12:33:26 PM
Post by: Hank D Thoreau on March 27, 2023, 03:23:08 PM
Looks like a little time consuming, but I bet they taste great.
These are very easy to make. As mentioned by dk117, they are just like prepping for an omelet and you can make them in bulk and refrigerate them.
I start the oven pre-heating while I prep. Then it is 30 minutes in the oven and they are done.
I usually prep a extra vegetables and keep them in the refrigerator. That reduces the prep time to just seasoning the eggs.
Also, you can refrigerate or freeze these.
These are much easier than the frittatas and quiches I have done in my smoker. They cook up much more evenly. You don't have to overcook the outer edges to ensure the inside is done.
Post by: BigDave83 on March 27, 2023, 04:29:17 PM
They look pretty good, I have made microwave versions but I just put everything in with the eggs and then in the silicone mold before cooking.
Post by: Hank D Thoreau on March 27, 2023, 09:32:47 PM
So just for my clarification, you put the filling, sausage,vegetables and cheese in the pan then pour the egg mix over the top?
They look pretty good, I have made microwave versions but I just put everything in with the eggs and then in the silicone mold before cooking.
Yes, the filling is put on the bottom of the pan with the egg poured on top. The filling will disperse through the egg while it cooks.
I think if you mix it in with the egg you will find more making the way to the top before the egg solidifies enough to freeze the filling in place.
Much of what you see on top of mine are the spices and chives which are mixed with the eggs. They tend to float.
Post by: Hank D Thoreau on April 13, 2023, 03:44:17 PM
I was wondering if the oil in the artichoke would be an issue but the eggs turned out as light and fluffy as usual.
They cooked up just like all the rest. 30 minutes in the oven at 350 degrees with no testing required.
[ Invalid Attachment ]
[ Invalid Attachment ]
[ Invalid Attachment ]
Post by: 02ebz06 on April 13, 2023, 04:35:16 PM
Post by: hughver on April 15, 2023, 01:41:08 PM
Post by: Hank D Thoreau on April 15, 2023, 05:10:07 PM
I make a similar dish called egg bites. I cook them in an instant pot using a silicon mold set on a trivet. I've also done them sous vide in lightly greased canning jars with lid on.
That sounds interesting. I would be interested in seeing pictures the next time you do it.
Post by: hughver on April 16, 2023, 06:51:44 PM
I make a similar dish called egg bites. I cook them in an instant pot using a silicon mold set on a trivet. I've also done them sous vide in lightly greased canning jars with lid on.
That sounds interesting. I would be interested in seeing pictures the next time you do it.
Will do. Probably tomorrow morning.
Post by: hughver on April 17, 2023, 11:51:46 AM
Post by: hughver on April 17, 2023, 12:25:58 PM
Post by: BigDave83 on April 17, 2023, 05:53:28 PM
I bought the 8qt IP because my first was a 5qt Wolfgang Puck. Te decided I like the IP better and bought the 3qt, it is a nice size for 2 people.
I would imagine the oven would just give a little browning to the tops over the IP or microwave.
Post by: Hank D Thoreau on April 18, 2023, 01:48:30 AM
Hughver, what did you put in your egg bites?
Post by: Hank D Thoreau on April 18, 2023, 02:05:15 AM
It turned out to be another keeper.
[ Invalid Attachment ]
[ Invalid Attachment ]
[ Invalid Attachment ]
Post by: Hank D Thoreau on April 18, 2023, 02:09:17 AM
It was supposed to be dinner but I don't think I could eat a huge plate of it.
[ Invalid Attachment ]
Post by: hughver on April 18, 2023, 02:19:19 PM
Post by: Hank D Thoreau on April 18, 2023, 04:39:31 PM
I do red beans and rice frequently, but always as a main meal. I use andouille and ham hocks. It is served with India relish. Growing up, my mom used pickled pork for protein.
Several years ago, my wife and I vacationed in Louisiana while I was recovering from a broken hip. We attended a Cajan and Creole cooking school one night hosted by a prominent local chef.
The chef cooked a multicourse meal while we sat in front of the stove. It ended with a group dinner for the small group in attendance (I think it was limited to 6 people).
The amount of butter that went into the dark roux was obscene. The chef was obsessed with butter. It was in everything, except the stuff that used light roux, where the butter was replaced by oil.
I ate a lot of red beans and rice, gumbo, jambalaya and red fish. The food was great, but I could not eat that way very much.
I had intended the red beans and rice to be a main dish but it was much too rich for me. I could handle a side dish sized portion. It was very tasty.
Post by: hughver on April 18, 2023, 07:11:35 PM
Post by: Hank D Thoreau on April 19, 2023, 06:13:19 PM
Sorry, not to be critical or judgmental but we from SW Louisiana spell it Cajun, not Cajan.It was a typo.
Sent from my moto z4 using Tapatalk
Post by: hughver on April 19, 2023, 08:57:28 PM
Hughver, what did you put in your egg bites?
Eggs, cottage cheese, bacon, ham, cheddar cheese, S&P. 4eggs, 1/3 cup cottage cheese 1/4 cup chopped ham & bacon, 1/4 cup cheddar cheese. I put eggs and cheeses in blender before pouring into mold. I put ~1tsp. H&B into mold before egg mixture.
Post by: Hank D Thoreau on April 24, 2023, 12:13:22 PM
I smoked a couple more beef chucks last night. That means shredded beef chuck and eggs, my version of machaca and eggs.
This is a simple recipe with shredded beef, onions, red and green bell peppers, tomato, mild green chiles and eggs.
I think this one was a bit more balanced than usual. I cut down the amount of shredded beef. More does not always mean better.
[ Invalid Attachment ] [ Invalid Attachment ]
Post by: Hank D Thoreau on April 26, 2023, 09:13:09 PM
I diced a russet potato and cooked it in a pan with green chiles, red and green bell peppers, onions and thick sliced bacon.
Chile powder and cumin were added to the eggs.
Finally, queso quesadilla cheese was added and the burrito was rolled.
[ Invalid Attachment ]
[ Invalid Attachment ]
[ Invalid Attachment ]
[ Invalid Attachment ]
Post by: hughver on April 27, 2023, 12:56:39 PM
Post by: Hank D Thoreau on April 28, 2023, 01:11:44 AM
Looks very good, I'll have to give it a try. I do breakfast Quesada’s occasionally.
What do you put in your quesadillas?
I have been eating a lot of quesadillas lately. I keep mine really simple, just cheese and green chiles.
I was in Moab last year and there was a well-known food truck that specialized in quesadillas.
In my opinion, they were overstuffed, but that's me.
Post by: hughver on May 09, 2023, 06:00:07 PM
Post by: hughver on May 10, 2023, 11:24:35 AM
Post by: MikeMcQ on May 10, 2023, 11:48:59 AM
Post by: urnmor on May 12, 2023, 08:16:34 AM
Post by: 02ebz06 on May 12, 2023, 10:13:56 AM
I'd probably just make them like scrambled eggs though. I'm lazy.
Post by: hughver on May 12, 2023, 12:00:00 PM
Post by: Hank D Thoreau on May 13, 2023, 12:35:44 AM
Post by: Bentley on May 25, 2023, 03:13:17 PM
(https://i.imgur.com/8qbCiLsh.jpg)
Post by: Hank D Thoreau on June 24, 2023, 05:29:49 PM
I made a batch of four in two varieties:
Homemade smoked salmon, onion, chives, home grown basil, dill, feta cheese and tomato;
Gilbert's Caprise Chicken Sausage with Mozzarella & sun-dried tomatoes, tomato, onion, home grown basil and swiss cheese.
This was a good use of some of the smoked salmon that I made a month ago.
One change I made was to mix the spices with the filling instead of the egg. The spices tended to float to the top when in the eggs.
[ Invalid Attachment ]
[ Invalid Attachment ]
[ Invalid Attachment ]
[ Invalid Attachment ]
Post by: 02ebz06 on June 24, 2023, 06:19:12 PM
Post by: hughver on July 03, 2023, 03:05:55 PM
Post by: 02ebz06 on July 03, 2023, 04:13:54 PM
Post by: urnmor on July 03, 2023, 09:59:44 PM
Post by: Hank D Thoreau on August 03, 2023, 02:15:40 AM
So I looked into the best canned crab and found out what to buy. I got a can of Chicken of the Sea White Crabmeat for $4.99 and a can of Crown Prince Wild Caught Fancy White Crab meat for $5.99.
I started with the Chicken of the Sea. It turned out like pate but a bit more solid than the first can. I mixed the crab with finely chopped onions and red peppers and seasoned with a Cajun blend seasoning.
They turned out really good. I had some trouble removing them from the more fluted bundt slots. I think that the crab did not hold the cups together well enough. Two broke a bit but I was able to piece them back together.
Next run will be the highest priced crab. We'll see if that makes a difference. I am looking for a crab cake kind of feel.
One adjustment I made to the process is to mix the seasoning with the filling. I was putting the seasoning in the eggs but it would float to the top.
[ Invalid Attachment ] [ Invalid Attachment ] [ Invalid Attachment ] [ Invalid Attachment ] [ Invalid Attachment ] [ Invalid Attachment ]
Post by: BigDave83 on August 03, 2023, 10:04:31 AM
Post by: Hank D Thoreau on August 03, 2023, 12:05:55 PM
That looks great. I would eat those. What if you took just a tablespoon or so of the egg and mixed it in with the crab mixture before putting in the pans?
It's really not necessary. What makes this work is that the eggs permeate the mixings when you poor them in the mode. The mixings will start to migrate, but some will be captured as the eggs harden. Some will manage to get to the top.
This is what gives the even distribution throughout the egg cup.
The problem that I had was mixing herbs in the egg mixture and putting the herbs on top of the mixings. The herbs would float to the top before the eggs started to harden.
You can see this in some of my earlier posts where you have dark herbs on top.
Mixing the spices and herbs in with the mixings fixed the problem. I get a good even distribution throughout the egg cups.
Post by: Hank D Thoreau on August 31, 2023, 10:40:32 PM
The others were:
Chicken of the Sea White Crabmeat at $4.99 per can. This was still pretty pasty.
Crown Prince Wild Fancy White Crabmeat at $5.99 per can. This was actually starting to look a bit like shredded crab.
Bumble Bee Lump Crabmeat at $7.99 per can. Finally, actual chunks of crab. This was by far the best, though the Fancy White was still suitable.
I am including the finished egg cups using the lump crabmeat.
[ Invalid Attachment ] [ Invalid Attachment ] [ Invalid Attachment ]
Post by: Hank D Thoreau on August 31, 2023, 10:45:11 PM
As before, these were made in a bundt pan. The crab was nicely distributed throughout the egg cups.
In the first picture below there are artichoke and olive on the right and crab on the left. I ended up taking the three piles of crab and turning them into two egg cups.
That's why I have five in the picture: three artichoke and two crab.
Next on the list is to make an Egg Bhurji version using dried curry leaves. See reply #22 in this thread for a traditional Egg Bhurji scramble.
[ Invalid Attachment ] [ Invalid Attachment ] [ Invalid Attachment ]
Post by: Hank D Thoreau on September 09, 2023, 11:27:08 PM
I have made faux machaca and eggs using smoked and shredded beef chuck. While it is very good, the smoke flavor changes the nature of Mexican food.
I decided that I would make the traditional Northern Mexican dish using authentic dried beef machaca. We were able to find packages of machaca at our local Mexican market, though it took a bit of help from a couple of store employees to find it.
While the machaca is pretty pricey at $8.99 for a 3.5-ounce package, it goes really far. We used about a 1/3 a cup in our machaca and egg recipe for one. We still have most of the package left.
Machaca is dried beef, much like beef jerky, that is shredded. It rehydrates when cooked in oil. It can be used in any way that you would use beef in a Mexican dish.
There are recipes for machaca dishes that use undried spiced and shredded beef chuck. I will probably dedicate one of my chucks for trying out one of these recipes.
We used diced green, red and orange bell peppers, diced onions, diced heirloom tomato from our garden, half a peeled jalapeno pepper, machaca, two eggs, garlic and cumin.
It turned out great, tasting more like a what you may find at a good Mexican restaurant.
[ Invalid Attachment ] [ Invalid Attachment ] [ Invalid Attachment ] [ Invalid Attachment ]
Post by: BigDave83 on September 10, 2023, 08:38:58 AM
The machaca, is it similar to the dried beef her in the US, the stuff that used to be in the small jars, only this is shredded?
Post by: Hank D Thoreau on September 10, 2023, 05:34:24 PM
That looks good, kind of like some of my omelets turn out, as a scramble.
The machaca, is it similar to the dried beef her in the US, the stuff that used to be in the small jars, only this is shredded?
I'm not sure, but I think not. Dried beef in a jar is ground, formed, sliced in circles and stacked in the jar. It may not shred. Machaca is more like beef jerky.
We had a lot of jarred dried beef at my house growing up. A lot of our drinking glasses were dried beef jars, along with grape jelly jars.
Post by: Bentley on September 10, 2023, 08:16:01 PM
Post by: Hank D Thoreau on September 10, 2023, 11:42:47 PM
I always thought Machaca was dried meat that was usually reconstituted and shredded, usually Beef but also Pork. I used to have a Pork Machaca breakfast burrito at Robertito's Taco shop in Fresno!
You can make it out of either beef or pork. It is dried and shredded and reconstitutes when cooked in oil. You can put it in anything but machaca and eggs is pretty common. It is my wife's favorite Mexican food dish.