“To hand crafted beers made in local breweries, to yoga, to yogurt, to rice and beans and cheese. To leather, to dildoes, to curry vindaloo. To huevos rancheros and Maya Angelou.”
– Mimi, in Rent
Our first brunch came off more or less without a hitch. We hadn’t realized it was Mothers’ Day here when we planned it, which played into the plans of some who reserved and some who thought we ought to have done it on a different day. Eleven intrepid folk reserved, nine showed up, though oddly, the two who didn’t had been prepaid for by one of their mothers. Guess they decided it wasn’t their money… or something. Free flowing mimosas and citrus muffins all around, the folk sat down to feast….
Fresh spring pea soup – the peas blanched and shocked, right out of the pod. Some leeks, celery and garlic cooked until soft in a little olive oil, the peas, some parsley and thyme added. Cooked a short time, then pureed, finished with a touch of cream and some ascorbic acid to keep the color nice and vivid. Chilled. Salt and white pepper. Some chopped basil and chives atop. Delicious!
The star of the show though, the huevos rancheros. Fresh corn tortillas, lightly browned, topped with red beans that I’d cooked with red frying peppers, garlic, onion and oregano. Topped with crumbled chorizo sausage, then drizzled with homemade sour cream, topped with fried eggs, drizzled with more sour cream, and served up with an accompanying pico de gallo – jalapeños, tomatoes, onions, lime juice, salt.
And brunch wouldn’t be complete without something sweet – fresh doughnuts right out of the fryer, half filled with raspberry jam, the other half with apricot jam. Dusted with cinnamon and sugar.
Not a bad way to spend brunch!
Looks YUUMMM!
But I must confess, I really don’t care for Maya Angelou.
I’d still have a conversation with her over a plate of huevos rancheros….
Hi Dan, This looks so good. Sunday brunch is a natural for you guys! I’ll bet this idea takes off big time.
Can you tell me how you fry your eggs so they come out like that? I can get the crispy bottom, but then the tops are too done. They look yellow and runny on top, but cooked almost all the way through.
Also, we have been using unrefined coconut oil to cook — it is so good! Do you use that ever? (I don’t always read the recipes… sometimes I just look at the pictures and dream, lol!)
Really high heat, a generous amount of oil (or butter) underneath so they don’t stick – they basically almost float as they cook. Coconut oil doesn’t exist here, so no, haven’t used it.
We’re reserving judgment on brunch. We did have a good time, no question, but whether it’s a financially and mentally viable alternative remains to be seen – it basically means giving up the Saturday night beforehand if I want to get any sleep – and getting up early so that I can be cooking by about 8 a.m.
Love the new website look! I’ve been using Atahualpa but the Thesis gets lots of good feedback, too. I also use “Comment Luv” and “Subscribe to Comments” plug-ins if you are interested. Found those through my RealFoodMedia group. Also Askimet, of course! Great spam catcher.
Since Thesis has a built in comment subscription, didn’t see any reason to add an additional plugin. I use Bad Behavior as my spam catcher, I tried Askimet, but this seems to work better.
[…] were all pretty tired and not quite on their game. That’s the primary reason we stopped doing brunch (and here) almost immediately after trying it out here at Casa S – you just don’t have […]