Gordon Ramsay's Huevos Rancheros Sauce

 Olive oil

Red & green peppers 1 each, diced

Onions 1 medium, diced, 

Caramelize onions and peppers in olive oil

Add:

Salt & Black Pepper

Garlic cloves

Cumin 1 tsp

Smoked chipotle puree 1-2T

Pork chorizo 1/2 lb pre-cooked and drained

stewed tomatoes (10 oz)

Puree with an immersion blender after fully cooked, and serve over tortillas and eggs with cheese, avocados, black beans, etc.

Frittata

½ large, sweet red pepper, chopped ½ large, green bell pepper, chopped 1 cup sliced mushrooms 2 cups shredded cheddar cheese (or pepper jack, or combination) 1 can asparagus chopped cooked ham or bacon 7 large eggs, lightly beaten ½ cup light mayonnaise ½ tsp salt ¼ tsp white pepper 2 tbsp chopped basil Layer pepper, mushrooms and half the cheese in lightly greased 9 ½” deep dish pie pan or casserole dish. Top with asparagus, meat and remaining cheese. Combine eggs with mayonnaise, salt and pepper, pour over cheese. Top with basil. Bake at 375° for 35 minutes – clean knife test.

Classic Hollandaise Sauce (serves 5 to 6)

A great hollandaise recipe on GourmetSleuth.

• • 2 tablespoons white-wine or tarragon vinegar or fresh lemon juice
  • 4 tablespoons boiling water
  • 3 large egg yolks
  • 1/2 cup unsalted butter (1 stick)
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon salt

Instructions

(After watching Cajun Chef Jean-Pierre's video on YouTube, I realize I've been going about this all wrong for years (too much classical Cordon Bleu influence). He uses a stick blender, and heats the butter to 200 degrees, then allows the butter to cook the egg yolks and emulsify simultaneously. It takes three minutes to make this size of recipe. No double boiler, no pouring in boiling water...holy frijoles, folks! This will be getting tested out in my home kitchen very soon.)

Melt the butter and keep it warm.  

Heat the vinegar or lemon juice until just warmed.  Have small saucepan with boiling water and a measuring tablespoon ready. 

Place the top of a double boiler over (not in) hot water. (This means the bottom of the top of the double boiler should not make contact with the water heating in the bottom half of the double boiler.)

Place the egg yolks in the top of a double boiler and whisk until they begin to thicken.   Now add 1 tablespoon of the boiling water.  Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.

Now add the warmed vinegar or lemon juice. Remove the double boiler from the heat.   Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter.  Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.

Your Sauce Separated, Now What?
1.  If the sauce starts to separate, add 1 or 2 tablespoons of cream and beat the sauce with a wire whisk until it is smooth once again.

2. If the sauce has curdled, you can put it in a blender and blend it.   This will alter the texture a bit.