Leftover #1: Huevos Rancheros – Serves 2 Ingredients for the salsa: (This will make more salsa than you need but you can keep it to eat with tortilla chips) 8 vine-ripened tomatoes 1 Jalapeno pepper, seeds removed then fine diced 1/3 cup red onion, finely diced ½ of 1 lime zest Juice of ½ a [...]
Leftover #1: Huevos Rancheros
Ingredients for the salsa:
(This will make more salsa than you need but you can keep it to eat with tortilla chips)
8 vine-ripened tomatoes
1 Jalapeno pepper, seeds removed then fine diced
1/3 cup red onion, finely diced
½ of 1 lime zest
Juice of ½ a lime
¼ cup cilantro leaves, finely chopped
Salt and pepper to taste
For the beans:
8 oz cooked beans
¼ cup water
1 cup braising liquid from pork shoulder
1 Tablespoon red wine vinegar
1 Tablespoon white wine vinegar
2 Tablespoons unsalted butter
4 corn tortillas
For the pork:
12 oz of cooled pork shoulder, shredded
1 Tablespoon butter
Shredded Monterey Jack cheese
4 whole eggs, poached
White wine vinegar, as needed
Bring a large pot of water to a boil. Core the tomatoes and blanch in the water for several seconds. Plunge the tomatoes in an ice bath. When cool, peel and seed, then small dice. (See mensjournal.com/lambsides for more on big-pot blanching).
In a bowl, add the tomatoes, Jalapeno and red onion together. Add the lemon zest and squeeze half a lime onto the mixture. Toss in the cilantro leaves, add salt and pepper to taste. Set aside.
In a small pot, add the cooked beans, water and braising liquid. Let simmer until almost ready to put the dish together. Add the vinegars and butter to finish. Salt and pepper to taste. Set aside
In a sauté pan, add the pork shoulder and butter. Gently sauté, stirring the mixture until ready to plate. Find a warm spot on your stove and reheat the corn tortillas until softened. Set aside.
In a medium sized pot, add water until at least 4-inches deep and bring to a light simmer. Add enough vinegar until you can detect a light vinegar taste. Carefully break each egg into separate small bowls. With a wooden spoon, stir water in circular motion twice or until a vortex forms in the middle. Slip eggs, one-by-one, into the vortex, careful not to break the yolks. After 1 1/2 minutes, or until whites are opaque, remove the eggs and set aside.
To plate, add the beans on one side of the plate; add the shredded pork on the other, layer with salsa and top with poached eggs. Lightly sprinkle with chopped cilantro. Add shredded cheese to taste carefully roll tortillas and place alongside. Serve.
Leftover #2: Bean Soup
4 cups cooked beans, heated
Chicken stock, as needed to get the right soup consistency (or replace with vegetable stock or water to make a vegetarian soup), heated
½ cup Extra virgin olive oil
Kosher Salt and freshly ground pepper to taste
Take leftover pain de campagne, crust removed and roughly torn into 1 inch cubes and toasted in the oven for 10 minutes.
Place the beans and 1 cup chicken stock in a blender and puree until smooth. Add more stock or water to reach desired consistency. With the blender still running, add the extra virgin olive oil in a steady stream.
To finish, add 1 teaspoon champagne vinegar, 1 teaspoon of salt and a few grindings of pepper; taste, and continue adding vinegar, salt, and pepper to taste.
Ladle the bean soup into bowls. Serve the toasted croutons on the side.