Discussion in 'The Lounge' started by Chispa, Mar 19, 2008.
Juevos Rancheros. Yummy!!!! Bear thinks so, too. :lol:
That is a similar concept to what we are going to do. Our idea is a little different and you will see what I mean once we open. Our timetable depends on this economy turning around, really. We have the concept and the connections...
The plates are a little pricey there, but those sando's are very reasonably priced. Looks like a great place. Tremendous profit margin in fish, although the cost of gas is killing that as well. Those commercial guys are getting killed...
What's the recipe for those Juevos Rancheros???????
Nonstick spray in a medium non stick saute pan, throw in two corn tortillas. cook one side, flip, and crack an egg on each one (they will overlap a little). Now pour half of one of these small cans over it:
El Pato is out of this world for cooking. Just the right amount of zing, especially for juevos. It's great in broths, bbq, or just with some tortilla chips... Awesome stuff. :yes: It's with the tomato sauce at your super market.
Top it with some cheese, and cover it over a medium flame with a glass top so that you can see it. When the egg yolks change color, your eggs are cooked soft. I like mine medium, so I leave them on the fire covered for an extra few minutes. I usually "jiggle" the pan to get a feel for the consistency of the eggs. When you think that they are good to go, just get a spatula and slide the whole mess from the pan to the plate. If disaster strikes and the whole thing becomes one big mess on the plate, who cares? It's still delicious. Salt and eat.
It's super easy and tastes amazing. A great start to a wknd day...
The second batch in the same pan is even better because you get burned remnants from the first batch- very tasty. :icon_toast:
Thanks... Will give it a try next weekend.
Mmmmmm - one of my favorite breakfast dishes!!
It wasn't 100 out here in El Cajon today - but it was sure pushing it... Fired up the grill for Ribeye steaks and "teen ager" sized portobellos - the Mother-in-law is still bragging about "dot ist good eating!"
I'd let the eggs set a minute or so before I threw on the sauce... unless EC says otherwise.
Tried Chippies' curry idea in mashed potatoes. I discovered a pinch means a pinch.....or else you get some potatoes with your curry. :lol: Kids tried to eat it without hurting my feelings.
Dump it right on after you crack then the cheese and cover. It all sorts itself out. No need to let it sit, although I am sure that you can if you want without changing the overall taste.
It really couldn't be easier.
I can't wait for Saturday morning. :icon_banana:
Anyone know if that El Pato comes in a green chille sauce as well as the red?
They have a green can and a yellow can, but they are basically the same red deliciousness inside. It's in the tomato sauce section, not the salsa section, so I doubt it...
Oh, and their hot sauce in a bottle isn't very good. Make sure you get the can.
This is one of my very favorite threads! For reals!
I hate it!! I keep waking up in the middle of the night with my head stuck in the fridge!!! :icon_tease: :lol:
Iron Chef America used honey as their secret ingredient last night, and man did that give me the munchies...
Very well could have, but I am going to make a homemade version of ******* Jacks this weekend because of it. :yes:
I'm so nervous!!!
Chippie... Went shopping yesterday with the intention of getting all ingredients for the Juevos Rancheros...
Forgot the eggs, so I'll make mine tomorrow. :icon_banana:
Dontcha just HATE those midlife moments?:no:
Speaking of eggs: I just had an omelet with bacon, cheese, and salsa to die for. My hubby makes 'em for us, and they not only taste good, but provide lots of protein and energy---after I've eaten one, I feel like I can take on the world!:yes:
Hey guys check out my new infomercial
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It cost 20,000 dollars to do the pineapple slicing special effect.
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