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Sunday, October 14, 2012

Huevos Ranchubby

The Baked Baking team was back in the kitchen again this weekend, raring to cook up something yummy. I sent Maggie a message about making savory crepes for our brunch, showed up with a bag of farm fresh veggies, and the rest just came together. This morning, tired from the night before and ready for a feast, Maggie and I hauled our sore, sleepy bones into the kitchen with nothing more than an idea - Huevos Rancheros in a crepe! I brought some rainbow chard, she had black beans and seemed like the logical choice. The name emerged when we offered Maggie's husband a sneak taste of the lime infused crepes and he exclaimed: That was so good I got a chubby from it! So, ladies, if you want to help your man pitch a tent, then Hueves Ranchubby should be on your next brunch menu.

Before getting into the recipe, however, I'd like to explain Baked Baking's method of cooking. First off, we never have a full plan of what we are going to make. It's more like we have a general idea, we pillage the cupboards and fridge, we goof off, we mess up, and then voila, we serve food. The idea is to use up extras around the kitchen, and let the food take us where it wants to go. Along the way we will fill the house with laughter and love.

Huevos Ranchubby
(serves 4-6)

1/2 C onion, chopped
2 C rainbow chard, chopped (stems sliced thinly and set aside
1 jalapeno pepper, chopped
1/2 C tomato, chopped

1 portobella mushroom, chopped
1 C black beans
1/2 C bacon, chopped
2 T butter
1 t salt
2 T lime juice
1/2 t pepper
1/2 cayenne pepper
1 T garlic powder
2 T cumin
2/3 C water

Lime-Infused Crepes:
2 eggs
1 C milk
2/3 C flour
1 1/2 t oil
pinch of salt
zest from 1/2 lime
4 T butter

...The Rest
8-12 eggs (plan for 2 per person)
1-2 t vinegar
1 C cheddar cheese, shredded
sour cream
1/2 lime

Poach eggs in boiling water and vinegar (instructions here), then set in a bowl full of ice and water and place in freezer. To reheat once the filling and crepes are done, simply bring a pot of water to boil, drop eggs in and cook 30 seconds.

In a large bowl, combine all ingredients except butter and mix with a beater until smooth. Add zest from lime and incorporate well. Heat 8 inch skillet over medium heat and melt a 1/2 T butter until it starts to turn golden. Pour in about 1/4 C crepe mix into skillet and gently tip it around so that the crepe fills out to the sides of the pan. Cook about 2-3 minutes, or until bottom is starting to brown. Gently flip over the crepe and cook another minute on other side. Set in a warm oven on a plate. Repeat until all crepes are made, leaving stack in the oven until ready to fill.

In a large skillet, heat 2 T butter over medium heat and add onions. Turn heat to medium low and cook until they are caramelized, stirring often. Add in chard stems and jalapeno, and cook 2 minutes. Stir in tomatoes, mushrooms, chard leaves and black beans. In a small bowl whisk water, lime juice, cumin, cayenne, garlic powder, salt and pepper. Pour into pan and bring heat to medium high. All this to cook until all liquid has been absorbed. Check flavor of filling and adjust as necessary. Push all the filling to one side of the pan and add bacon into empty side. Cook until just before it starts to crisp up, then mix filling and bacon together in pan.

Now to build Huevos Ranchubby's - lay a crepe flat and put 1/3 C filling in it, a poached egg, and a sprinkle of cheese. Roll one end over the filling and egg, fold the sides up over those, then roll towards other end. Continue this with all of the crepes, filling and eggs. Squeeze a bit of lime juice over them and serve with salsa and sour cream.

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