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Like a German farmer's breakfast, his omelet starts the day with a scramble.

Why is breakfast like the weather? The answer is, of course, that everybody talks about it but nobody (well, almost nobody) does anything about it. The difference is that something can be done about breakfast, as Art Hornik so artfully proposes with his Breakfast Scramble. The basic concept is the Bauernfruhostuck, German farmers' breakfast, which scrambles eggs with potatoes and (when it's available) left-over meat, usually ham or bacon. Hornik adds to this foundation a colorful blend of green onion and red bell pepper, then enlivens the flavor with liquid hot pepper seasoning, dill weed, and lemon pepper. The result is an omelet exciting enough to arouse your early-morning appetite and sturdy enough to carry you through to a late lunch. Art Hornik's Breakfast Scramble 2 tablespoons butter or margarine 1 1/2 cups diced cooked red thin-skinned

potatoes 1/2 to 1 cup finely diced cooked

chicken, beef, ham, or sausage 2 tablespoons thinly sliced green

onion, including tops

cup diced red bell pepper 6 large eggs 2 tablespoons water 1/2 teaspoon liquid hot pepper

seasoning

teaspoon lemon pepper or pepper teaspoon dry dill weed Salt

Sour cream Melt butter in a 10- to 12-inch frying pan over medium-high heat; add potatoes. Turn occasionally with a spatula until lightly browned, about 5 minutes. Reduce heat to medium-low and scatter chicken, onion, and bell pepper over potatoes; let cook about I minute. Meanwhile, beat eggs to blend with water, hot pepper seasoning, lemon pepper, and dill weed. Pour egg mixture over potatoes. When edges begin to set, lift with spatula to let uncooked egg flow underneath; repeat until eggs are set as you like. Spoon mixture onto plates; season to taste with salt and sour cream. Serves 4. Per serving: 251 caL; 15 g protein; 16 g fat,- 12g carbo.; 235 mg sodium; 442 mg chol. Some chefs freely admit that they are the best cooks since the days of Escoffier. Others are "born to blush unseen and waste their sweetness on the desert air," as Thomas Gray wrote of the rose. Fortunately, some of the latter have loyal offspring who see to it that their creations come to the attention of Chefs of the West. One such is Pat Naughten, who sends in her father's recipe for Dr. Bob's Pasta. Of the scores of ways to blend seafood with pasta, Dr. Robert Naughten's scallop and pine nut sauce is remarkable for its simplicity and elegance. Dr. Bob's Pasta

cup pine nuts

cup olive oil 3 cloves garlic, minced or pressed 1 pound scallops, rinsed, drained,

and thinly sliced 1/2 cup regular-strength chicken broth 1/2 cup madeira

cup minced parsley 8 ounces dry pasta such as capellini

(angel hair), vermicelli, or

fettuccine

Salt and pepper About cup freshly grated

parmesan cheese In a covered 5- to 6-quart pan, bring 3 quarts water to boiling over high heat. Meanwhile, in a 10- to 12-inch frying pan over medium heat, stir nuts just until lightly browned, about 4 minutes; pour out and set aside. Add oil to pan; when hot, add garlic and scallops and stir just until scallops are opaque, about 2 minutes. Lift out scallops with a slotted spoon and set aside. Turn heat to high; add broth and madeira to pan. Boil until juices are reduced by 1/2, then add scallop mixture and parsley and mix gently until hot; keep warm. When water boils, add pasta and boil, uncovered, until just tender to bite, 3 to 6 minutes; drain well. Pour pasta into a wide serving bowl-, pour scallop mixture onto pasta and sprinkle with nuts. Lift with 2 forks to mix, seasoning to taste with salt, pepper, and cup of the cheese; offer remaining cheese to add to individual portions. Makes 4 or 5 servings. Per serving: 465cal.; 20gprotein; 20g fat, 42g carbo.; 429 mg sodium; 42 mg chol. The cooks of India use yogurt (often with cucumbers) to soothe palates inflamed by the heat of curries. Combining the vexation and the remedy, S.M. Estvanik blends yogurt with curry spices and citrus juices to make Hyderabadi Spareribs. The flavors don't cancel each other out but collaborate to make a complex and delicious marinade. Honey added to the last bastings helps develop a rich color. Hyderabadi Spareribs

1 cup unflavored yogurt

1 teaspoon each grated orange peel

and lemon peel

1/4 cup orange juice

2 tablespoons lemon juice

1 tablespoon crushed dried hot red

chilies

1/2 teaspoon each chili powder and

ground cumin

3 cloves garlic

1/4 cup packed parsley

1/4 cup catsup

About 4 pounds pork spareribs,

trimmed of excess fat

2 tablespoons, honey In a blender or food processor, combine yogurt, orange peel, lemon peel, orange juice, lemon juice, crushed chilies, chili powder, cumin, garlic, parsley, and catsup. Whirl until smoothly pureed. Place ribs in a large, heavy plastic bag; pour in yogurt mixture, then seal bag and rotate to coat meat with marinade. Set bag in a pan and chill 3 hours or until next day, turning bag over occasionally. In a barbecue with a lid, ignite 50 char- coal briquets on firegrate. When briquets are lightly covered with gray ash, about 30 minutes, push half the coals to each side of the grate; add 5 briquets to each side. Place a metal drip pan or foil in the center of the grate and set cooking grill 4 to 6 inches above coals. Lift meat from marinade and drain briefly. Place ribs, meatiest side up, on grill directly above drip pan. Cover barbecue and close dampers about halfway, to maintain low heat. Cook ribs, brushing with marinade and turning occasionally, for 45 minutes. Stir honey into remaining marinade; brush onto ribs. Continue to cook ribs, covered, brushing with honey mixture until all is used and meat at bone in a thick section is no longer pink (cut to test), 15 to 20 minutes longer. Cut ribs apart. Makes 4 or 5 servings. Perserving:647cal.;44gprotein;44gfat,- 17g carbo.; 312 mg sodium; 174 mg chol. There is little need to shout the praises of stir-fry cooking; to do so would be preaching to the choir. It is enough to say that it preserves the color and flavor of the ingre- dients, that it takes relatively little time, and that it encourages experimentation. Phillip Roullard uses fresh tuna instead of the more usual pork or chicken. Chinese five spice is the mystery ingredient. Stir-fried Tuna for Two

1 teaspoon cornstarch

2 tablespoons each water, dry

sherry, and soy sauce

1 tablespoon sesame seed

2 tablespoons salad oil

1 clove garlic, minced or pressed

1 tablespoon minced fresh ginger

2 cups cauliflowerets, cut into

1/4-inch-thick slices 1/2 teaspoon Chinese five spice (or

teaspoon each ground cinnamon

and ground allspice) 1/2 cup diced red bell pepper

4 green onions, ends trimmed, cut

into 1-inch lengths 1/2 pound tuna, such as ahi, cut into

1/4-inch-thick slices 1/2 teaspoon Oriental sesame oil In a small bowl, stir together cornstarch, water, sherry, and soy; set aside. In a wok or 10- to 12-inch frying pan over high heat, shake sesame seed until golden, about 3 minutes; pour sesame seed from pan and set aside. To pan, add I tablespoon salad oil; when oil is hot, add garlic and ginger, then cauliflower; stir-fry until cauliflower is tender-crisp when pierced, 3 to 4 minutes. Add five spice, bell pepper, and green onions; stir-fry just until onion is bright green, about I minute. With a slotted spoon, ladle mixture into a bowl. Add remaining oil to pan; lay slices of tuna in a single layer in pan. After 30 seconds, turn slices and cook about 30 seconds longer. Lift tuna, as cooked, from pan. Pour the cornstarch mixture into pan and stir until boiling. Add vegetables, tuna, and sesame oil; mix gently until hot. Spoon onto dinner plates and sprinkle with sesame seed. Makes 2 servings. Per serving: 230 cal.; 21 g protein; 12 g fa t,- 1 0 g carbo.; 727 mg sodium; 34 mg chol.
COPYRIGHT 1989 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Aug 1, 1989
Words:1346
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