A Perfect Spread

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Posts tagged cilantro

Notes

delicioussights: Chef’s Signature Omelette (“Fired–roasted tomato, cilantro, guacamole and Brie topped with chipotle picante and crème fresh” except I asked for no crème fresh) at Life Cafe in the East Village of New York. We were also given cornbread for the table, and each brunch item also included the choice of one of various alcoholic drinks plus either tea or coffee, all for $13.95. Excellent, friendly service. Excellent food, as everyone at our table seemed to really enjoy their dishes. 1/18/10 (http://www.lifecafe.com)

delicioussights:

Chef’s Signature Omelette (“Fired–roasted tomato, cilantro, guacamole and Brie topped with chipotle picante and crème fresh” except I asked for no crème fresh) at Life Cafe in the East Village of New York.

We were also given cornbread for the table, and each brunch item also included the choice of one of various alcoholic drinks plus either tea or coffee, all for $13.95. Excellent, friendly service. Excellent food, as everyone at our table seemed to really enjoy their dishes.

1/18/10

(http://www.lifecafe.com)

Filed under restaurant new york omelet tomato cilantro guacamole brie chipotle creme fraiche corn bread

2 notes

cupcakediva: Migas - Ree Drummond Ingredients 4 whole Corn Tortillas 1 whole Jalapeno, Seeds And Membranes Removed, Finely Diced 4 whole Plum Tomatoes, Roughly Chopped 1 whole Green Pepper, Roughly Chopped 1 whole Red Bell Pepper, Roughly Chopped 1 whole Medium Onion, Chopped 12 whole Large Eggs ¼ liters Cotija Cheese, Grated (may Use Cheddar, Monterey Jack, Etc.) ⅓ cups Cilantro, Chopped 1 Tablespoon Butter 1 Tablespoon Olive Oil ¼ cups Half-and-half Preparation Instructions In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside. In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside. In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine. Reduce heat to low. When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine. Serve with black beans and iced coffee. Delicioso!

cupcakediva:

Migas - Ree Drummond

Ingredients
  • 4 whole Corn Tortillas
  • 1 whole Jalapeno, Seeds And Membranes Removed, Finely Diced
  • 4 whole Plum Tomatoes, Roughly Chopped
  • 1 whole Green Pepper, Roughly Chopped
  • 1 whole Red Bell Pepper, Roughly Chopped
  • 1 whole Medium Onion, Chopped
  • 12 whole Large Eggs
  • ¼ liters Cotija Cheese, Grated (may Use Cheddar, Monterey Jack, Etc.)
  • ⅓ cups Cilantro, Chopped
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • ¼ cups Half-and-half
Preparation Instructions

In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.

In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside.

In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.

Reduce heat to low.

When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine. Serve with black beans and iced coffee.

Delicioso!

Filed under migas mexican recipe cheese cilantro tomato