Monday, June 13, 2011
Huevos Rancheros and Caramelized Grapefruit with Schramsberg ’s Blanc de Blancs
6 6-inch corn or ﬂour tortillas
1⁄2 cup onion, chopped
1 clove garlic, minced
12⁄3 cups (14 oz) canned tomatoes, chopped
8–10 green chiles, chopped (substitute: 2 4 oz cans green chile)
3⁄4 tsp salt
1⁄8 tsp pepper
1 cup shredded cheddar cheese
1⁄4 cup butter, melted
Fry tortillas in oil until crispy. As you fry try to form a small well in each tortilla. Place tortillas in a baking dish. You may require two dishes depending on size. Sauté onion and garlic in 2 tbsp of oil until tender. Stir in tomatoes, green chile, and 1⁄2 teaspoon salt. Pour equal amounts of tomato mixture over each tortilla. Preheat oven to 350°.
Carefully break eggs, one on top of each tortilla. Sprinkle remaining salt, pepper, and cheese over eggs. Drizzle butter over; cover. Bake for 15 minutes. Serve immediately. Serves 6.
2 tbsp brown sugar
2 tbsp port wine
2 tbsp butter
Cut your grapefruit in half and pour 1 tbsp each of brown sugar, port wine, and butter on each half. Bake at 350° for 10 minutes; serve hot. Serves 2.