The Pizza Therapy Forum and Pasta Therapy Forum

[Bean]

I made this for brunch Sunday and it was very good and different. I forgot to top it off with the cilantro!

DH was very impressed with this dish.

Eggs Motulenos

1 can black beans, drained
1 small onion, finely chopped
2 to 3 jalapenos, chopped
2 cloves garlic, pressed
1 cup frozen peas
2 corn tortillas
2 T. oil
2 eggs
Cooked ham, diced (I used Champagne ham)
Hot chili sauce
Feta cheese
Salt and pepper
Salsa
*Cilantro, if desired

Heat the beans, onion, jalapenos, garlic and 1 t. chili sauce and keep on low. Fry the eggs to desired doneness (using same pan heat diced ham and peas), microwave tortillas and keep warm. Plate the black beans, peas and ham and feta cheese. Place the corn tortilla in the middle of the plate and top with egg, salt & pepper and chili sauce. Serve with salsa on the side.

[Thick Crust]

Thanks Bean! Not sure about the peas, for me, but I'd be willing to give it a go.
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Legends of Pizza!

[Bean]

Thick Crust! You and some others made my day today!

I made this recipe because DH & I like to try new things (brunch every Sunday) and I really thought no one would care for it but a friend told me to post it. It has a mix of ingredients that's for sure! The peas were really good in this.

So, you don't like peas?

[Thin Crust]

I think it's an awesome recipe Bean!!!! I love just winging it like that and it turn out spectacular!!!!!!!
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Pizza therapy - cheaper than your co-pay!

[Bean]

TY you both!

[Bean]

[Thin Crust]

I would be so curious as to what was originally in the recipe - would you mind listing the ingredients? No need for the method - I'm just curious as to what you changed. Us cooks like to know these things
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Pizza therapy - cheaper than your co-pay!

[Thick Crust]

[Thin Crust]

[Bean]

Speaking of potatoes and peas, I saw this on Food TV recently and thought it looked really good. What do you all think?

Pea Whipped Potatoes
Recipe courtesy Michael Chiarello

Cook's Note: I like to use English peas here, but you can use any fresh or quality frozen pea and still get delicious results.

1 1/2 pounds fresh or frozen peas
2 pounds russet potatoes, peeled and cut into large chunks
1/2 cup unsalted butter, at room temperature
1 tablespoon minced garlic
2 cups heavy cream
Salt and freshly ground black pepper
Grated Parmesan, if desired

If using fresh peas, shuck the peas.
Put the potatoes in a large saucepan with well-salted cold water to cover them by 3 inches. Cover and bring to a boil over high heat. Cook until tender, about 10 minutes. While the potatoes are cooking, add the peas to the pot. They will float on the top. Cook for 2 or 3 minutes, then remove with a sieve. Cool on a sheet tray.

The potatoes are done when you can easily insert a knife through the potato. When the potatoes are done drain well, scatter on a baking sheet, and let cool for several minutes. Place in the oven to dry out, about 5 minutes. Press the potatoes through a ricer or food mill or mash with a potato masher.

Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic and cook quickly until pale gold. Add the 1 1/2 cups of the cream, season, to taste, with salt and pepper and bring to a boil. Reduce the heat to low and beat in the potatoes with a wooden spoon or large whisk. Add the remaining butter by tablespoonfuls, stirring vigorously after each addition. (In this way, the butter does not melt into a golden puddle. Instead, it forms an emulsion with the potatoes, creating a very smooth puree.)
In a small pot, heat the remaining cream until it reaches a boil then simmer for a few minutes. Add the cream to a blender with the peas and puree until smooth. Season with salt and pepper.

Fold the pea puree into the mashed potatoes and adjust seasoning as necessary. Instead of salt, the puree can be seasoned with a little grated Parmesan. Serve hot.