QuadShotz
Banned
This is todays brekky...fueled by a need for a quick and firey foodstuff due to last night's beer-fest. ;-)
Took some Capicola, rolled it up and juilienned it. Added some onion, sea salt & black pepper, granulated garlic, chile powder/cayenne powder and some jalapenos and fried it up in the cast iron until the onions were just getting translucent. Best part is, ya don't need any extra oils as the fatty Coppa provides that...Mmmm.
Then, took two eggs, added a sploosh of Crema Fresca Casera El Mexicano and a dash of curry powder. Whipped that into a frenzy and added to the mixture and scrambled it all together.
Meanwhile, I'd been warming up some english muffins at like 200F.
Now I spread them with a sauce made of equal parts mayo, stone ground mustard, and Chilliman's Ghost Pepper Sauce.
Now we pile on the now finished scramble and topped with a slice of Pepper Jack:
Gave it a sprinkle of chile powder and black pepper and put it back in the toaster oven and let 'er get all jiggy with the meltyness.
Done...w00t!
Cut into halves and drizzled with more of the mexican sour cream, tad more pepper and cayenne (because I LOVE cayenne/black pepper) and voila...It's Brekky Time!
Pretty good way to chase away a fogged-up head...
Took some Capicola, rolled it up and juilienned it. Added some onion, sea salt & black pepper, granulated garlic, chile powder/cayenne powder and some jalapenos and fried it up in the cast iron until the onions were just getting translucent. Best part is, ya don't need any extra oils as the fatty Coppa provides that...Mmmm.
Then, took two eggs, added a sploosh of Crema Fresca Casera El Mexicano and a dash of curry powder. Whipped that into a frenzy and added to the mixture and scrambled it all together.
Meanwhile, I'd been warming up some english muffins at like 200F.
Now I spread them with a sauce made of equal parts mayo, stone ground mustard, and Chilliman's Ghost Pepper Sauce.
Now we pile on the now finished scramble and topped with a slice of Pepper Jack:
Gave it a sprinkle of chile powder and black pepper and put it back in the toaster oven and let 'er get all jiggy with the meltyness.
Done...w00t!
Cut into halves and drizzled with more of the mexican sour cream, tad more pepper and cayenne (because I LOVE cayenne/black pepper) and voila...It's Brekky Time!
Pretty good way to chase away a fogged-up head...