Saturday, November 20, 2010

Jamon y Refritos Frittata con Queso Oaxaca Jalapeno Crema

Viva la breakfast!
     So many restaurants that serve breakfast, miss out on the crowd of people who want more than "Plain Jane, middle of the road" food in the morning.  Most fine dining restaurants do not even have the word breakfast in their vocabulary.
     My breakfasts are never boring!  I liked running a restaurant kitchen during Sunday brunches.  Weekend brunch menu items can have some flare to them.  To me, a restaurant that serves the same old tired breakfast menu over and over again is not the place to go.  I want great, exciting and gourmet food for breakfast.  So do my clientele.  This Mexican style frittata recipe is pretty, fun and delicious!
     Refritos:  Heat about 5 ounces of canned refried beans with a splash of water over low heat in a sauce pot.  (Quality canned refried beans made with oil instead of lard are better for breakfast.)
     Season the refried beans with sea salt, and a pinch of cumin.
     Queso Oaxaca Jalapeno Crema Recipe:  Heat a small sauce pot over medium heat. 
     Add about 1 cup of cream.
     Add a thin sliced small jalapeno pepper.
     Gently reduce the cream, till it becomes a thin sauce consistency.
     Reduce the temperature to medium low heat.
     Add a handful of grated Oaxaca cheese while stirring.
     Stir till the cheese melts into the sauce. 
     Reduce the sauce slowly, till it becomes a medium thin consistency.
     Season with sea salt and white pepper.
     Keep the jalapeno cheese sauce warm over low heat.
     Frittata:  Whisk 3 eggs in a mixing bowl.
     Heat a non stick saute pan over medium heat.
     Add 3 pats of unsalted butter.
     Add the eggs.
     Let the eggs cook flat without stirring.
     When the bottom half of the flat frittata is cooked firm, remove the pan from the heat.
     The eggs should still be uncooked and runny on top.
     Place a few thin julienne sliced ham strips on the top of the eggs.
     Place a few thin sliced red bell pepper and thin sliced green bell pepper strips on the frittata.
     Place a few julienne sliced onions on the frittata.
     Place the frittata and pan in a 400 degree oven.
     When eggs are cooked on the top of the frittata, remove the pan from the oven.
     Place a small mound of shredded lettuce, diced tomato and sliced green onion on the center of the frittata.
     Spoon dollops of the warm refried beans around the lettuce on the frittata.
     Spoon the Oaxaca cheese and jalapeno cream sauce over the dollops of refried beans.
     Absolutely yummy!  The nice aroma of the Oaxaca cheese is intoxicating.  The flavor combination in this frittata is south of the border.  The mild jalapeno pepper in the cheese sauce adds zest.  Refried beans and eggs go well with the ham, peppers and cheese sauce.  Buena comida!  ...  Shawna

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