Monday, July 19, 2010

Mountain Man Breakfast - Texican Style

It’s a bit early in the year to start thinking about cold mornings in November but this dish is one of my favorites and guarantees a nap in the blind while that trophy buck wanders off during your apnea attacks.

First, it’s important to note that this is a Dutch oven recipe but you can use a casserole dish if you’re not comfortable cooking with cast iron. I’ve spent years refining my culinary skills using cast iron and there’s a great deal of preparation and care involved with keeping these pots perfectly seasoned. Perhaps information worthy of another blog.

In 1983, a five year old Danny Wardle got a Dutch oven for Christmas and began practicing cooking with it diligently for three years straight. This according to his parents who apparently were Dutch oven enthusiasts.

Joining the Boy Scouts at age eleven, he had well mastered cooking with his Dutch oven and would win first place in a cook-off in 1989.
Now granted Mr. Wardle was only eleven years of age when he won this competition, I found the recipe to be a bit “Yankeeish” and lack certain southern flavors that a redneck like me has become accustomed to. So it was only natural that I put my own spin on the dish which would take it to the border and back and guarantee a double hit of Alka Seltzer.

Here’s what you’ll need to burn it up.

1 Package of flour tortillas

sliced jalapeños (from a jar)
4 whole jalapeños

1 chopped yellow onion

½ lb of quarter inch cut bacon

1 red bell pepper chopped

1 green bell pepper chopped

2 bunches of green onions (stems chopped)

1 bunch of cilantro chopped

2 tomatoes chopped

1 32 oz bag of hash browns (cubed)

12 eggs

1 lb of grated Mexican cheese

sour cream
salsa (your favorite)
seasoning salt
fresh ground pepper

Cook bacon in heated Dutch oven then set aside to drain. Keep the bacon grease. In the pot, add onions and bell peppers. Cook until tender. Add the bag of hash browns and cook until nicely brown. Chop bacon and add into hash brown mixture. Salt and pepper to taste.
Beat eggs then pour over mixture. Bake for 15 minutes at 350 degrees. Add cheese on top, then cook another 15 mintues or until cheese is melted. Add chopped tomatoes, green onions, cilantro and jalapeños to garnish.

Serve in a warm tortilla with salsa and sour cream.

Bloody Marys aren’t a bad mix with this breakfast but only on fishing trips if you know what I mean.

Fire it up baby!

No comments:

Post a Comment