By now, you know I love to get a lot of my protein protein from cage free eggs. They are one of the only complete proteins and considered the gold standard in your diet. I often get mine in omelets, and I made another one for brunch this morning while Im still unboxing the new condo and hanging paintings! BTW...I have an immediate opening for an assistant! So, I was preparing my cheeses and veggies to go into my omelet, when I decided instead of just chopping up a fresh jalapeño, Id whip-up a quick guacamole. Its super easy, and you can be creative and still maintain a traditional flavor. Well, if you know The Renaissance Chef, you know I always push the creativity limits in the kitchen. Grabbed the avocados and chopped them up in a bowl. Added a chopped Roma tomato, a handful of chopped cherry tomatoes, and another handful of yellow cherub tomatoes. The last major ingredients were the zest and juice of a lime, a finely chopped jalapeño, and Ortega verde salsa. I know, I know, the salsa is in a jar, but it has quality ingredients, its barely processed, and I only use a little for flavor and consistency. Then the key to the flavor burst is the spices. I only use Penzeys Spices, because theyre always fresh and uber-high quality. I used ground ancho chile powder, smoked chipotle chile powder, Northwoods Fire blend (one of my all-times faves), dried orange peel, lemon peel, lemon grass, and of course, ground cumin and coriander. This guac is one of the best Ive ever mad,e and it pairs perfectly with my omelet with spinach, kale, red bell peppers, Baby Bella mushrooms, Feta cheese, and Colby-jack cheese. John M. Ortiz Jr., well have to find another project to work on, so we can make breakfast again. This is the best omelet EVER topped with the guac! Now wheres The Martini Mans ultimate Bloody Mary bar? Oh yeah, right HERE!! Wish you were here! :-) Bon appetite...
Posted on: Sun, 09 Nov 2014 19:02:56 +0000
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