Search This Site:

Sunday, April 23, 2023

Mexican Eggs Benedict ala ~DKBB~

 Mexican Eggs Benedict ala ~DKBB~
 (original recipe from  

Green Chile Cream Sauce
Refried beans
2 slices bacon (fried and crumbled) or fresh bacon bits
1 avocado, sliced
¼ c. shredded pepper jack cheese
Poached eggs (as many as you need)
  • Have all ingredients prepared ahead of time (fry and crumble bacon, slice avocado, poach eggs, warm tortillas and refried beans), then assemble:
  • Spread refried beans on tortilla, add layer of slice avocado, crumbled bacon, and top with poached egg. Smother all with Green Chile Cream Sauce and enjoy!

Green Chile Cream Sauce ala ~DKBB~

Green Chile Cream Sauce ala ~DKBB~
(original recipe from  

3 to 4 poblano or pasilla or hot hatch chili peppers (or a combination thereof)
1 Tbsp. butter
2 cloves garlic, minced
½ small onion, chopped
¼ c. chicken broth
1 c. heavy cream
½ tsp. cumin
½ tsp. salt
¼ tsp. white pepper
½ to ¾ c. sour cream

  • Start by roasting the peppers: Put them directly over the flame of a gas burner, rotating until all the skin is charred, then place them in a covered bowl for 15 minutes, letting the peppers sweat off the charred skin a bit; after 15 minutes, peel off the skin and loosely chop the peppers, discarding the seeds (unless you want hotter sauce).
  • Melt the butter in a saucepan over medium heat and add the onion and garlic, cooking until they are translucent; add the chicken broth and cream and bring to a boil; then add the chopped peppers and let boil and reduce for 6 minutes.
  • Poor the pepper mixture into a blender and liquify; season with the cumin, salt, and white pepper and ½ cup sour cream; blend all to combine; add more sour cream and/or salt to taste and blend.

Serving suggestions:

  • Use as enchilada sauce (esp. with chicken enchiladas).
  • Use on chimichangas.
  • Use with tacos or fajitas.
  • Use with Mexican Eggs Benedict (recipe on this blog).

Sunday, April 16, 2023

Hot and Sour Soup ala ~CHB~

 Hot and Sour Soup ala ~CHB~
(original recipe by Ronnie Woo)
2 Tbsp. EVVO
1 medium yellow onion, finely chopped
½ tsp. kosher salt
½ tsp. ground white pepper
1 c. stemmed and sliced shiitake mushrooms (two 4oz cans, drained, would work)
4 c. chicken broth
2 Tbsp. unseasoned rice vinegar
1 Tbsp. reduced-sodium soy sauce
½ to 1 Tbsp. hot sauce (add this to taste)
1 Tbsp. tahini
2 tsp. grated (fresh) ginger
2 eggs
1 cup packed baby spinach, chopped
Toasted sesame oil (for serving)
Crispy wonton strips (optional, for serving)
  • Heat oil in large pot over medium heat; add onion, salt, and white pepper; cook, stirring occasionally, until onion is translucent and lightly browned (4 to 5 minutes); add mushrooms and cook another 2 to 3 minutes.
  • Stir in broth, vinegar, soy sauce, tahini, and ginger; bring to a boil over high heat, then reduce to medium low heat.
  • Whisk eggs together in a small bowl; holding a fork to the edge of the bowl, gently pour the eggs through the tines into the soup, stirring constantly in a circular whirlpool motion (soup will be creamy with small fleck of egg scattered throughout); simmer until just heated through, about 1 to 2 minutes.
  • Stir in spinach until wilted, then remove from heat.
  • Divide soup into serving bowls; drizzle a little toasted sesame oil over each serving, and serve with crispy wonton strips if desired.