Chipotle Mustard Omelet
Yield - 1 Serving
2 TBSP SILVER SPRING CHIPOTLE MUSTARD (See Chef's Notes below)
3 LARGE EGGS (Scrambled)
3 TOES SMOKE/ROASTED GARLIC (See recipe)
1 TBSP WATER
1 PAT BUTTER
In a 16 oz cup add of the ingredients except for the butter. Use a stick blender to emulsify. With the infusion of air the volume of the eggs batter should just about double. Chose a 10 inch Teflon skillet and over medium high heat , add the butter and melt. Add the egg mixture and cook until the eggs are about half done, use a plastic spatula to loosen the eggs from the Teflon surface. Fold over the eggs on to themselves, continue to cook until the center of the eggs are just done, but not runny. Serve
12 - 14 PEELED CRAWFISH TAILS
1/4 TSP Silver Spring (TM) WASABI SAUCE
In a small bowl mix the crawfish and wasabi, just enough to coat the crawfish. Just before you fold the eggs on to themselves add the crawfish, then fold over the eggs. Cook until the eggs are just done. This will give the dish a "South of the Border" (that is south of the I-10) flavor!
6 - 8 PICKLED JALAPEÑOS PEPPER SLICES
1/2 OZ QUESO FRESCO CHEESE (Crumbled)
Top the omelet with the above as desired.
I love omelets!! And as a true South Louisiana born and raised native, I like a little spice in my eggs.. That is why I use the Silver Spring Chipotle Mustard, it is chosen because of the distinct smoky flavor from the chipotle peppers. I find that an addition of a smoked flavor greatly enhances the egg's flavor. And the horseradish component of the mustard gives the omelet the clean spicy hot flavor that the eggs deserve!
The addition of the tablespoon of water is a key ingredient, it helps break up the protein molecules and allows the air to emulsify with the eggs. Don't forget it!
Also, the queso fresco cheese is somewhat salty, and I find that I don't have to add any salt to the recipe! Try it!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: July 12, 2012