“I’m afraid I’ll need to test that recipe…”
5 seconds after posting, Dani knocked on my door with a bottle, still warm from the kitchen.
Clean livin’ baby…that’s some good karma right there!
Problem was…what was I going to prepare that would be a worthy vessel for this jar of savory, spicy awesomeness? I don’t like ketchup on my burgers, and fries didn’t seem worthy of the maiden voyage. I considered sweet-potato fries, but didn’t feel like making a store-run.
Then it hit me…second only to a haystack of properly prepared fries…the second greatest thing to put ketchup on is…scrambled eggs! (Sorry, that’s how I grew up, and I love ’em!)
After decades of scrambling eggs (my favorite preparation), I totally changed up my recipe about a year ago, when I learned, from the great Lady herself (well, from her cookbook, anyway) how to make the best scrambled eggs…e-ver.
Here we go…(Crazy Chipotle Catsup recipe follows)
French Scrambled Eggs
Adapted (by me) from “Mastering the Art of French Cooking” by Julia Child
Perfecting this recipe is as much (and maybe more) about the technique than it is about the ingredients.
Combine the eggs, pepper, and water in a mixing bowl, and beat lightly with a fork, just enough to mix, but not completely incorporate (you should still be able to define some of the whites from the yolks).
Sprinkle with a little sea-salt, to taste, and stir to coat the entire surface…preferably with a flat-edge wooden spoon.
Pour in the eggs, reduce heat to medium-low, and allow them to set, untouched, in the butter 20-30 seconds.
DO NOT “STIR” YOUR EGGS!
Instead, draw your flat-edge wooden spoon slowly across the bottom of the pan, from edge to center, reaching all over the bottom of the pan. Add the cream and continue, drawing eggs to the center every 10 seconds or so.
Nothing will seem to happen for the first few minutes, and then suddenly the eggs will begin to thicken into a custard-like consistency. Now leave the eggs along, allowing them to cook until they have almost thickened to your desired consistency.
Sprinkle with cheese and remove from heat immediately (the eggs will continue to cook slightly.)
Re-season to taste, arrange on plates and garnish with parsley.
Serve immediately with pan-toasted potato roll haves (which I wish I’d had this morning.)
These are some next-level cackleberries!
Okay, okay! Here’ s the recipe you really came for…
Olive oil for browning
Slash of balsamic vinegar
minced garlic cloves
1 onion chopped
1/4 cup stevia or brown sugar
7 oz chipotle peppers in adobo sauce
30 oz tomato sauce
I can tomato paste
1/2 cup red wine vinegar
Salt and pepper to taste
In a sauce pan with olive oil, brown onion and garlic with a slash of balsamic vinegar. Once brown add stevia or sugar.
Bring to a boil. Add peppers , tomato sauce, vinegar, salt and pepper to taste. Simmer for 30 minutes .
Blend with immersion blender or transfer to a blender and blend until smooth.
Cool in refrigerator and store. If you are inclined you could freeze for further storage or can (10 min. In hot bath.)