Breakfast San Diego Style Recipes

Steps:

• Boil red potatoes to 90 percent cooked and cool in the refrigerator until cold. When potatoes are cold, cut into medium sized chunks and saute in 1 tablespoon of margarine and 1 tablespoon of butter. When the potatoes are almost finished sauteing, begin to cook the bacon until crispy and cut into small pieces. Set aside. Just before the potatoes are browned, sprinkle garlic, onions, salt and pepper onto the potatoes. Drain off excess oil. Set aside. Saute mushrooms. Set aside. Whip 3 eggs together.
• Grease a 10-inch omelet pan with margarine over a medium heat. Have all other ingredients ready to assemble quickly after the eggs are cooked. Put the eggs in a pan and cook slowly over medium heat. With a spatula, push the eggs to the center of the pan. Remember that this is an open omelet so do not fold over. As the eggs begin to seal on the bottom, keep folding the loose eggs under the cooked portion. When almost all the loose egg is cooked, flip the eggs over. Lay the cooked eggs flat on a plate. Spread with sour cream, and then place potatoes on the eggs, followed with mushrooms, tomatoes and bacon. Top with feta cheese.

Steps:

• Grill chorizo until heated through, remove to a cutting board and chop, let cool. Lower grill to medium.
• In a medium bowl, beat eggs and spices with a whisk. Add the crumbled cheese and fold in chorizo.
• Spray loaf pan with nonstick spray. Put loaf pan on grill and let heat for 2 minutes, pour in egg mixture, in even amounts. Close the lid on the grill and let cook for 2 minutes. Then carefully begin to stir eggs with a small fork. Continue until eggs are cooked through, stirring, closing lid, letting cook 1 minute, stirring, repeat.
• Heat tortillas on grill. Scoop out egg mix and place equal amounts in center of each tortilla, top with 1 tablespoon of salsa, 1 tablespoon sour cream, avocado slice and a sprinkle of cilantro. Fold, closing 1 end, wrap in a paper towel and serve immediately.
• Preheat grill to high.
• In a small bowl, combine oil and garlic and set aside.
• Place the poblano and jalapeno on the grill and cook for approximately 8 to 9 minutes or until skin is blackened, remove from heat and place in a resealable bag and set aside. Reduce heat to medium-high.
• Brush vegetables with garlic oil. Add corn and chayote squash to the grill and cook for 4 minutes, then add limes, tomatoes, and green onions and cook for 4 minutes more, turning the vegetables, as necessary for even cooking. Remove all items from grill to a chopping board. Peel poblano and jalapeno, discard seeds and stems and dice. Chop tomatoes, chayote, green onions and remove corn from cob. In a medium bowl, combine vegetables, squeeze in lime juice, add vinegar and season with salt and pepper. Remove garlic from oil and add to the salsa, serve warm with eggs.

Steps:

• Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
• Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
• Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky.
• In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base.
• Add the tomato puree for color, and mix well. Add the shredded chicken and cook until it is heated through. Add the cilantro. Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
• Serve with guacamole, refried black beans and pico de gallo on the side.

Steps:

• Meat:.
• Lay the meat out flat and season liberally with salt and pepper. Cut meat into 1/4 inch pieces. Place meat in a zip lock bag and add fine diced onions and lemon/lime juices. Mix well and refrigerate for at least 30 min., up to 24 hours.
• Pico De Gallo:.
• Fine dice all ingredients and mix well. Cover and refrigerate, stir occasionally.
• Guacamole:.
• Place avocado meat in a bowl and mash well with a fork, season to taste by adding remaining ingredients. Cover with plastic wrap, pressing plastic down on the guacamole to remove any air, and refrigerate. (this prevents browning).
• Carne Asada Burritos:.
• Warm the tortillas in a microwave under a wet paper towel, one at a time. (about 20-30 sec.) Or wrap tortillas in foil and place in the oven at 350 for 10-15 minute You want them warm and pliable for wrapping.
• On high heat add a teaspoon of oil to a medium sized skillet. ( I prefer cast iron) When oil begins to smoke add 1/4 to 1/3 pound of carne asada meat and onions. Sear the meat until brown on both sides. Place the meat and onions in the center of a warm tortilla. Add pico de gallo, guacamole, (and french fries and/or cheeses if desired) and fold in the sides to form a burrito. Serve hot.
• Note: Meat seems to cook best in small batches, it gets chewy if cooked all at once. I cook enough for just one or two burritos at a time.