It's a fabulous brunch for Father's Day! Whether your dad loves to cook or if he prefers to simply enjoy what comes out of the kitchen, here are two delicious brunch recipes from the team of chef Rick Bayless and his daughter Lanie, from their new book "Rick and Lanie's Excellent Kitchen Adventures."
Rick: No matter where you go in Mexico, everyone knows how to make huevos rancheros. Which confirms that they are the Mexican breakfast-tortillas, spicy homemade tomato sauce, eggs. I don't know why it just has to be breakfast, though. I like them for lunch or dinner, too. If you want to make them for 8 people, make sure to leave tortillas in the oven for at least 15 minutes. Double the sauce. And cook the eggs in batches, slide them onto a baking sheet, and keep them warm in an oven set on 160 degrees. Use bacon drippings if you have them. It'll give better flavor than oil.
Lanie:Basically, this dish is a flat spicy egg taco that you have to eat with a fork. Personally, I think breakfast should be sweeter. But I do like huevos (eggs) rancheros (country-style) on Sunday morning when breakfast gets mixed up with lunch-like 12 o'clock.
(Serves 4)Ingredients:4 corn tortillasA little vegetable oil to brush or spray on tortillas1 28-ounce can diced tomatoes in juice 1 to 2 fresh jalapeño or serrano chiles 3 tablespoons vegetable oil, bacon drippings or fresh pork lard (divided use) 1 medium onion2 garlic clovesSalt8 eggs2 to 3 ounces Mexican fresh cheese (queso fresco), goat cheese, salted, pressed farmer's cheese, or feta cheese (1/2 to 3/4 cup when crumbled)A small handful of fresh cilantro leaves, optionalDo this firstTomatoes: Tip off liquid and discard.Chiles: Break off stems and discard. Cut each chile into 4 pieces.Onion: Cut off top and bottom and discard. Cut in half from top to bottom. Peel off paperyoutside layers and discard. Cut halves in thin slices-about 1/8 inch. Garlic: Peel. Cut cloves in half.Cheese: Crumble. (Rick: Mexican cheese will crumble finely, goat cheese and feta will be bigger, moister pieces)
Oven: Turn on to 250º.
1. Heat tortillas. Lay a square of foil on counter top. Lightly brush or spray both sides of each tortilla with vegetable oil. Stack one on top of the other on foil. Wrap completely in foil and place in oven. 2. Make sauce. In blender, combine tomatoes and chiles. Cover and blend until smooth. Measure 1 tablespoon of oil, drippings or lard into medium-size (4- to 6-quart) saucepan. Set over medium heat. When hot, add onion. Cook-stir frequently-until golden brown-about 5 minutes. Press garlic through garlic press into pot. Stir well and raise heat to medium-high. After 1 minute, add tomato mixture. Stir frequently until mixture starts to thicken, but not as much as bottled spaghetti sauce-about 5 minutes. Stir in 1/2 teaspoon salt and remove from heat. Taste and add more salt if you think necessary.3. Fry eggs. Crack eggs into large bowl, being careful not to break any yolks. Set large (12-inch) skillet (L: non-stick is WAY easier to work with) over medium to medium-low heat. Add remaining 2 tablespoons of the oil (or 1 tablespoon in each skillet), drippings or lard. Pour eggs into skillet. Sprinkle with a little salt. Cook 4 to 5 minutes-without flipping them-until as done as you like. If white doesn't completely set, cover pan briefly with cookie sheet or lid.4. Finish dish. Set sauce over medium heat to rewarm. If sauce has gotten thick, stir in a little water.Remove tortillas from oven. Unwrap and use tongs or spatula to transfer 1 tortilla to each dinner plate. Use spatula to separate eggs. Transfer 2 eggs to each tortilla. Spoon sauce over eggs, leaving yolks uncovered. Sprinkle with cheese and cilantro leaves. Serve right away. Eggs on the Eights
Lanie: No brainer here. Eggs. Bacon. Potatoes. Easy. I mean, what's not to like? It only took me one try to get it right. Now I do it a lot on Sunday morning. You should, too. P.S. All this "eights" business is there because my dad was trying to teach me how to make this when I was really little. Easy to remember and all that.
Rick: I say "ditto" to Lanie's love for eggs, bacon and potatoes. But if you've ever been the one to fry bacon, cook eggs over easy and make hash browns for six people, you know it takes a while. This dish is a big, oven-baked omelet-they call it a fritatta in Italian, though the Italians would think this one taste American because of our smoky bacon (they'd use unsmoked pancetta or bits of prosciutto ham). And it combines all those delicious ingredients in one easy, impressive-looking preparation. Like she says, perfect for Sunday morning.
(Serves 6)Ingredients:3 to 4 bacon slices 4 medium (1 pound total) boiling potatoes-red-skins or Yukon golds are our favorites2 garlic clovesSalt 8 eggs
Do this first
Bacon: Cut crosswise into 1-inch pieces. Potatoes: Peel potatoes. Cut each one in half, then cut halves in four equal-size pieces. Place in bowl. Garlic: Peel Eggs: Crack eggs in bowl and beat with fork to break up yolks.Oven: Turn on to 350 degrees and adjust shelf to middle.
Set 10-inch non-stick skillet over medium heat. Lay bacon in pan, spreading into single layer. Cook 8 minutes-stir occasionally-until beginning to brown.
While bacon is cooking, cover bowl containing potatoes with plastic wrap and poke a hole in plastic. Microwave on high 5 minutes, until potatoes are almost tender. Add potatoes to pan with bacon and cook another 8 minutes-stir occasionally. Crush garlic through press into skillet; stir in thoroughly. Sprinkle 1/2 teaspoon salt over eggs. Add eggs to skillet. Stir slowly 8 times.
Place in oven and bake 8 minutes. Loosen around the edges and slide onto a serving platter. Cut into wedges and serve. Chopped chives or fresh thyme or parsley sprinkled on top makes this look really appetizing.