Friday, January 7, 2011

Potatoe, Fennel and Smoked Jalepeño Hash + Fried Eggs and Chimichurri

Last night's leftovers turned into this morning's breakfast. I'm not really into the philosophy that everything is better with an egg on top, but for breakfast, an egg can really transform your leftovers from dinner.

This morning I decided to use the leftover roasted potatoes, chimichurri, arugula and raw fennel from last night.

First, I sautéed an onion in a little olive oil and added in one of my favorite dried smoked jalepeños that my mom gets from the Santa Monica farmers' market. They are super spicy and have this really subtle smoky flavor that just kind of lingers in the background of whatever you put them with. After about 5 minutes, I added in some sliced fennel and about a tablespoon of butter and let that cook for another 2-3 minutes before adding in some roughly chopped leftover potatoes. Once the potatoes had warmed through, I turned off the heat and threw in a few handfuls of arugula to wilt. I then fried a few eggs and topped them with some of my chimichurri.

Best breakfast ever!!!!!!!!!!!!!

Roasted Branzino with Fingerling Potatoes, Chimichurri and Bread Crumbs + Cucumber and Radish Salad

I've been cooking a lot lately but haven't really felt like posting about anything until right now. Last night I made a reaaalllyyy delicious meal which I then turned into the best breakfast ever this morning (I'll be posting about that next).

First, I cut the potatoes into even pieces and coated them in salt, pepper and olive oil before roasting them at 400 degrees. Next, I prepared the stuffing for the fish. I sliced up a shallot, a bulb of fennel, some parsley stems and a meyer lemon and seasoned them in a bowl with salt and olive oil. I then seasoned the fish and filled each cavity with a handful of the fennel mixture. The fish were roasted at 425 degrees for about 15 minutes.

For the Chimichurri, I combined parsley, mint, tarragon and chives with a clove of garlic, salt, pepper, olive oil and sherry vinegar in a blender.

For the salad, I sliced some radishes and cucumber and then at the last minute tossed them with a little wild arugula, balsamic vinegar, olive oil, salt and pepper.

Finally, at the last minute, I toasted up some homemade sour dough bread crumbs in a little butter and olive oil with salt and some chili flakes.