Everytime I go out to eat for breakfast I order the same thing even if it is not on the menu: smoked salmon, cream cheese, and jalapeno
omlette. This is the Pacific Northwest, baby. Salmon is wild, plentiful, and relatively inexpensive. No farmed, color added, lame ass Atlantic salmon for this guy. Before you environmental
nutbags get your panties in a bunch (as you have before), let it be known that fish is legal. Until it becomes illegal, I will continue eating it. Fuck, I will probably end up buying black market wild salmon in a dark alleyway in a few years. But until then, take your 'values' and shove them up your fucking ass. Let's begin:
So I was going to grab some jalapenos for this
omlette but my local market had these aurora peppers that caught my eye. I love the color of these little buggers and I decided to give them a test run. I would suggest growing them in your garden but I doubt your lazy ass could maintain a garden since your poor, pathetic houseplant, Leafy McGee, is not so leafy anymore.
Put 1-2
tbl butter your skillet and melt over medium heat. Pour in four whisked eggs (add some sour cream to your eggs, dummy) and wait until it starts bubbling. Place your filling on top and fold over.
This may look like the eggs are over cooked but that is just the butter residue. The eggs are cooked to perfection, as usual. If you are too big of a sissy to use hot peppers, I would suggest substituting fresh dill and that should do the trick. Eat it.
So I was going to grab some jalapenos for this omlette but my local market had these aurora peppers that caught my eye. I love the color of these little buggers and I decided to give them a test run. I would suggest growing them in your garden but I doubt your lazy ass could maintain a garden since your poor, pathetic houseplant, Leafy McGee, is not so leafy anymore.
Put 1-2tbl butter your skillet and melt over medium heat. Pour in four whisked eggs (add some sour cream to your eggs, dummy) and wait until it starts bubbling. Place your filling on top and fold over.
This may look like the eggs are over cooked but that is just the butter residue. The eggs are cooked to perfection, as usual. If you are too big of a sissy to use hot peppers, I would suggest substituting fresh dill and that should do the trick. Eat it.
17 comments:
I'm from the Pacific Northwest and I want this! Thank you for sharing your recipe.
My pleasure Jennifer.
I'm back! And I resent the comment about Leafy! He's fine! He's just a little under the weather is all...
That plant is dead dude.
CA! This looks amazing (as usual I know I know ^_^)! I'm definitely going to try this out. Unfortunately salmon is a bit pricey here -_-'.
If your from the Pacific Northwest, how do you cook Bigfoot? Saute or simmer?
I think your mom would be pretty pissed if I tried to cook her.
That's dad, cook him in a way to offset his fatty meat.
smoked...all the way!
Funny you bring that up lame brain. I bought a small smoker at a garage and It didn't come with instructions on what I can smoke, I can only think of ham and salmon, what else can I do with it?
*With looks like mine you don't need brains.
Think bird.
Hell, we even smoke veggies in our old-as-Hell Hibachi pot! Our favorite is a soup made with smoked tomatoes. We smoke them in an old cake pan, so as to preserve the tomato juices. Simmer 'em with homemade chicken stock, onions, carrots, garlic, cayenne, salt and pepper, puree about half of it, and serve it with a splash of heavy cream in it. Nothing better on a cold night!
=^..^=
I tried to smoke beef, but I got beef jerkey instead of pastrami (what I was aiming for), thanks for the tip on vegies Psychocat!
We have a big barrel-type smoker and we smoke everything in it: beef roasts, prok, ribs, fish, veggies, even smoking our own peppers to make chili powder now. One tip I will give you is to not smoke for too long - that's where you end up with jerky or with the meat bitter from too much smoke. For example - I smoke pork ribs for 45 to and hour and then finish them either wrapped in foil to retain moisture (fall off the bone tender) or over the coals (or gas grill). A big chunk of meat like a pork butt or shoulder I might smoke for a few hours and then wrap in foil. These big chunks of meat need some basting to keep them moist. Smoked peppers only take an hour or so then you finish drying them with a dehydrator or hanging in a hot dry place - not likely to find that where you're from. I make turkey pastrami on the smoker - don't see why beef wouldn't work as well cuz I have smoke a hole brisket and 10 lb round roasts - try the smoke for a while then finish wrapped in foil on low heat trick. Good luck!
Thanks for the tips Jan!
Looks delicious, salmon is one of my favorites dishes, I'm always looking of new ways to cook or eat a nice salmon.
Eat a dick
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