Friday, November 28, 2008

Egg's in Hell

--That Tex-Mex Crave (Recipes)

If you have a friend or relative who likes cookbooks then I have the perfect book for them this holiday season. I am one of those people who owns 50+ cookbooks that fit my taste. One of my favorite styles of regional eating is Tex-Mex but there is so little known about it and it is perceived as the bastard child to Mexican cuisine. Believe it or not theres a whole lot more to Tex-Mex than just burritos and nachos with pickled jalapeños and yellow cheese. If you want to learn the real scoop on this fascinating cuisine then the best reference guide to check out is "The Tex-Mex cookbook" by Robb Walsh. This is one of my all time favorite cookbooks. What I love about it is how authentic it is, the stories, photos and recipes with stories behind those recipes are so real you almost feel like a lifelong native of Texas after owning it for a couple years.

The Tex-Mex cookbook

I purchased this book a few years ago and have been using it like a bible for my quest to become an expert in Tex-Mex. It is my dream to one day open Chicago's first and only real Tex-Mex restaurant. Complete with great plates of food, a party atmosphere, music, outdoor seating and of course homemade margarita's. Look out for "T's Tex-Mex Inn" in the next decade. I am going to use my site to let others join in and see and read about my Tex-Mex experiment. Please keep in mind, I am by no means an amateur I have been preparing Mexican food for over 10 years now and its really helped the last couple years blending that into Tex-Mex cooking.

First up is a breakfast recipe perfect for a hangover or any campfire cooks that might be looking for something new.

Robb points out that: ""Ox eyes" or "eggs in hell" are among the colorful names for eggs poached in hot sauce."

Ox Eyes (Serves 2)
Recipe source: Robb Walsh (Tex-Mex Cookbook)

2 tablespoons vegetable oil
2 jalapeños, stemmed, seeded and minced
1/2 onion, chopped
1/2 green bell pepper, chopped
one 15 ounce can pureed tomatoes
4 eggs
4 flour tortillas, warmed
salt & pepper

Heat the oil in a skillet over medium heat. add the onions and peppers and chiles and saute until translucent. Add the tomatoes and bring to a boil. (The sauce should be runny and fill the pan to the depth of an inch, if it s too solid add water.) Salt to taste.

Stir the sauce well and then gently break the eggs into the pan. Cover and allow to cook for 4 minutes or until the egg whites are well set but the yolks are still soft, or to desired doneness. Sprinkle fresh ground pepper on each egg.

Eggs poaching in salsa

To serve, put 2 tortillas on each plate. Gently lift the eggs out of the pan and place one on each tortilla. Spoon the sauce around the egg's and serve with refried beans.

one helluva breakfast taco

Bonus Recipe: KingT's Refried Beans

2 cans of pinto beans or a combo of pinto and chili beans

--I have to use the Kuner's southwestern brand available at TI. I like to use a combo of their pinto beans, chili beans and ranchero beans.

four slices of bacon

3/4 cup of chopped onion/jalapeño

Cook the bacon till crisp and remove. Saute the onion/peppers mixture in the bacon grease until browned and add the cans of beans reserving some of the liquid.


Let the beans cook thru and mash everything together with a potato masher and add the chopped up bacon and top with cheese.

Note: reserved liquid can be used to get the consistency you prefer.



West Texas stacked enchiladas


Danielle said...

Oh yeah this does look very similar to the recipe I posted! I've gotta try this variation with the tortilla! Mmmm looks incredible!!

Adele said...

I've got a very interesting article to share with you today. It?s from my good friends and fat loss cooking experts Dave and Karine from MetabolicCooking.

In this article, you will learn:

1. Why most "healthy" cookbooks use ingredients that actually make you fat.

2. How to ensure your meals are optimized for fat loss!

3. What to do so your meal plan doesn't hit a fat loss plateau.

I'm telling you, this is GOLD!

Is your food making you FAT or burn MORE fat? (article) By Karine Losier & Dave Ruel

If you've tried fat loss diets before and have used a variety of weight loss cookbooks to try to lose body fat, then you very likely know by now that those fat loss diets and the "healthy" cookbooks that go with them don't work.

What is it about them that makes successful weight loss so difficult to achieve?

Well for starters, most "healthy" cookbooks are NOT designed with high Metabolic Thermo Charge ingredients. They are not using the metabolic powers that certain foods have to make your body burn more body fat. Instead, they use ingredients with very low thermogenic effect.

Why does this matter? Because the Metabolic Thermo Charge of food stands for how many calories your body will burn just by breaking down the nutrients each time you consume a certain food.

Most people have absolutely no idea of the power some of these foods have over the fat burning processes that go on inside the body, and so they never really think twice about them. BIG MISTAKE.

For example, simply consuming high-quality protein with most meals will naturally burn off more calories and move you closer to your target weight. Lean protein has a very high "Metabolic Thermo Charge". Spices also have a strong thermogenic effect on your body. Combining certain foods together, such as chicken and turmeric, with help you burn more fat after you eat it.

Interesting, right?

But that's not all. Another thing to consider is whether or not your so-called ?healthy? cookbook has a real structure. Too often, cookbooks are just a bunch of recipes thrown together at random ? you pick and choose what you feel like eating at that point in the day. That is NOT going to make you burn fat faster!

Having a structure is mandatory if you want to rid yourself of stubborn fat. That's why we developed a quick and easy "Metabolic Nutri-Profile" system for all our recipes, so you can see precisely what nutrients you're taking in, which ensures that each meal makes the most of your metabolic rate.

Don't make the mistake of venturing into the food jungle without your compass!

So we?ve talked about the food and the structure of your eating plan. Sounds like we?ve got it covered, right? NO!

Ever followed a diet to a ?T? and all of a sudden noticed that you stopped losing fat?

This is called the Metabolic Adaptation Phenomenon. It occurs at that point in your diet when your body knows precisely what it's getting in terms of food and has fully adapted to it. When it reaches this state, your metabolism slows down and fat loss screeches to a halt.

In order to avoid the Metabolic Adaptation Phenomenon, you have to vary your nutrient intake regularly, shocking your body as time goes on. This keeps it guessing and ensures your metabolism stays on high at all times. Having a wide range of fat loss recipes at your fingertips makes avoiding this frustrating condition a breeze!

Now you know the REAL score when it comes to fat loss and dieting! Be sure to watch out for these three sneaky saboteurs next time you make the decision to lose fat!

If you struggle with food or nutrition, Metabolic Cooking is your knight in shining armour.

Check it out here: 250+ Mouth-watering Metabolic Cooking Recipes <------- Quick & Easy!

Talk to you soon!



Related Posts with Thumbnails