Monday, July 10, 2006

Green Eggs, no Ham, less Respect

It’s a tough life for a food blogger, I'm tellin' ya’.

I don’t get no respect.

Yesterday, everyone was apparently sooo hungry, they pleaded with me to take the pictures after dinner for a change. To let them eat first.

They couldn’t wait the few minutes it takes to set up the lights, check the white balance, find the tripod, clear off the counter, arrange the food, set up the camera, rearrange the food, measure the focal distance, set the f-stop, rearrange the food, tighten the camera on the tripod, arrange some garnishes on the food, rearrange the lighting, reset the white balance, take some pictures, review the pictures, swear for a while, rearrange the food, readjust the garnishes, take some more pictures, tweak the lighting, change the height of the tripod, measure the distance again, fiddle with the f-stop and shutter speed, take some more pictures, rearrange the food, take some more pictures, try to reheat the food while reviewing the pictures, and serve everyone some reheated dried out dinner. Ok, so it’s more like 30 to 60 minutes. Is that such a big deal?!

I mean, what is wrong with people?!

So they just took the food.

And they ate it all (OK, I contributed to the treason as well).

No leftovers. Just dirty plates for the photos.

I tell ya’, I don’t get no respect. Even the dog wouldn’t give me some sympathy, he was too busy sniffing out the few crumbs that had made their way to the floor. Man’s best friend. A traitor like all the rest!

It’s a tough life for a food blogger!

But the good news is that the dinner was apparently good. Even when half starved, they have been known to reject poorly prepared dinners. So I know it was good.

Green eggs, no ham. Huevos Rancheros Verdes. Or, maybe my version is better called Huevos Caballeros Verdes. Because the eggs are more poached, or coddled, not fried over a camp fire.

Homemade black beans, simmered in savory (there’s that herb again) and chili peppers till thick. Fresh skillet roasted tomatillos, cilantro and jalapeños, made into tangy salsa verde. Layered on crisped white corn tortillas. With fresh eggs set in the salsa and coddled till just done in the oven. Sprinkled with tomatoes, cheese and more cilantro. Everything hot and bubbly out of the oven.

And more or less vegetarian as well, if not vegan (eggs, cheese).

It was great. So I decided to post the recipe, even if it’s not possible to post the pictures, of Green Eggs, no Ham, less Respect.

Huevos Caballeros Verdes (Eggs, gentleman’s style, in green salsa)
Recipe by surfindaave
Serves 4

20 white corn tortillas
6 cups cooked black beans
1-2 dried chilis, such as ancho
3-4 sprigs fresh savory
1 bay leaf
15 fresh tomatillos, hulled and rinsed
1 small bunch cilantro
olive oil
2 limes, juiced
one 12 ounce can green chilies
2 jalapeños chilies
½ small red onion
3-4 cloves garlic
9 to 12 fresh eggs
1 tomato, diced, for garnish, if desired
cilantro, chopped, for garnish, if desired
Jack cheese, grated, for garnish, if desired

Place beans in a large sauce pot. Bring to a simmer with the dried chilies, savory and bay leaf. Simmer until most of the liquid is gone, 15 to 30 minutes. Remove the chili, savory stem and bay leaf. Reserve.

In a small skillet, cook the tomatillos in a little olive oil over medium high heat, stirring occasionally, until they are charred on all sides, and softened, about 20 minutes.

In a food processor, combine the cooked tomatillos, cilantro, lime juice, green chilis, jalapeños, onion, garlic and salt to taste. Pulse until everything is chopped, but small pieces are still visable. Reserve.

Heat the oven to 350ºF. Place 12 corn tortillas on an oven rack so they do not overlap, and bake for 5 minutes, until heated through and a little dried, but not yet crisp.

In a large baking dish, line the bottom of the dish with the baked tortillas so that they come up on the sides as well. Spoon the bean mixture evenly over the tortillas. Spoon the salsa evenly over the bean mixture. Bake for 10 to 15 minutes, until the salsa and beans start to bubble. Remove from oven, and working quickly, carefully make shallow depressions at even intervals in the salsa for the number of eggs you will use (I used 12 eggs, most people will suffice with 8 or 9). Carefully crack an egg into each depression. Return the pan to the oven. Continue to bake until the eggs whites are turning white, but not completely set (the eggs will continue to cook from the residual heat after removing them from the oven). Remove the pan from the oven. If desired, heat some additional tortillas in the hot oven to serve with the dish. Garnish with the Huevos Caballeros with the grated cheese, tomatoes and cilantro, if desired. Serve with additional corn tortillas. Enjoy!

Tags : : : :


Blogger Kalyn said...

Very funny. I can tell one thing, you obviously know a lot more about taking food photos than I do.

8:08 PM  

Post a Comment

Links to this post:

Create a Link

<< Home