THE BERGAMOT KITCHEN
29. HUEVOS, SALSA & CERVEZA
This is why I needed the salsa roja 35k in essay 28. While this is a south of the border inspired breakfast, I believe that our neighbors holding title or claim to the tradition would take kindly to the methodology and obvious regard I have for their brilliant and unique culinary genius. I am but a dabbler to be sure but we do get some fine eating as a result. Thank you Mexico.
Now that the salsa is finished we can begin with these goodies.
• tostadas
• cilantro
• young broccoli
• two thick strips of bacon (bacon drippings)
• cumin & coriander seed
• fresh eggs from our girls
• avocado
• frijoles negros
• easy garlic
• salt & pepper
• tomatillos for the salsa
• árbol chili for the salsa
• garlic cloves for the salsa
The first thing I did was crisp bacon, set aside and the bacon drippings ready for use on my left above.
Now it’s about chopping, smashing and mashing.
I split the beans in half, and with a fork, mushing them up.
I’m folding the smushed and whole beans together. This is all about texture.
These are really beautiful beans and I love that they are grown locally.
CARLSON-ARBOGAST FARMS Quality Grown Dry Beans
Chop the green stuff.
Like this.
Toast the tostadas until they begin to char. Flip them on the stove grate when they begin to smoke. If they don’t get some char they ain’t worth eating.
This is the final staging. Ready for heat and assembly.
Time to heat the kadai and add the bacon drippings.
Cumin & coriander fusing with the drippings. Yum.
Onions are nicely done. Time to add some Easy Garlic (essay 1).
Looking good. Just like what we expect Heaven to smell like.
Broccoli time.
Salsa roja 35k time.
Crisp bacon pieces.
Frijoles negros.
Fold and add some stock or a little water. It does not want to be dry. It does not want to be wet. It wants to be just right. Anyone with a lick of sense will know.
Time for SOME MORE salsa roja along with some salt & pepper. Taste. Adjust.
Cover and steep on simmer while other things are happening.
A super fast guacamole. Mash with a fork. This is soooo simple.
Note: The only trick is to pick the perfect ripeness hour.
A little salt & pepper.
A little EVO.
An optional little ground seed.
A little (or a lot) of salsa roja (or salsa verde – essay 44). Now just fold together without bruising it. Chunks are essential – look closely at the next photo.
A layer of guacamole on each tostadas.
A layer of frijoles negros on top of the guacamole.
Heat up the goat ghee in a (preferably)cast iron skillet.
Finish the eggs. I actually grabbed the wrong skillet but by the time I figured it out it was already hot. These eggs are a little crowded. This is a 10 and I really wanted to use my 12 incher.
More SALSA ROJA 35K? Of course, a nice dollop of salsa roja on each egg.
I want the top of my head to match the color of my kitchen set.
Scatter cilantro, a few lemon hunks and a healthy scoop of peppered goat yogurt to keep your brain from exploding.
A cold glass (or maybe a couple) of a great Grand Rapids beer and this becomes an event. BTW. The dollop of yogurt, lemon and pepper is a wonderful equalizer for our 35K friend.
If you have Founder’s Centennial IPA available in your community and haven’t had it, you might try a bottle sometime. It’s another great Michigan beer.
My next session is in celebration of the Thin-leaf Coneflower. Mysteriously, after twenty years, it appeared for the first time in our prairie this season. Presumably a bird brought it to us. It actually took some doing to identify it but it will now be a player in our eco patch. While I’m sorry to see the Bergamot backdrop go, this new color is going to be just as wild to cook on.
Note: Pay attention to this photo in detail. One of our most welcome residents has joined the shoot.
I’ve never been to North Africa but this new color makes me think I may have passed through in another life. The color looks like spice, nutmeg and cinnamon to me. Sensorial to be sure. Show me the way. What an exciting space to work in. This color just finds its way into every crack and crevice of my mind – makes me think of lamb and spice.
MORE BERGAMOT KITCHEN ESSAYS
23. goat ghee wiz
24. what a fermentation
25. mystery thighs & basmati
26. basmati outrageous
27. not your granny’s egg salad
28. salsa roja @ 35k
29. huevos, salsa & cerveza
Thanks for visiting with me.
Paul V’Soske
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