Autumn Pantry Omelette

I'm so lucky to live in an area that has such great local produce. I picked up these spanish patron peppers at New Leaf market along with spanish chorizo links.

Patron Peppers are commonly cooked in olive oil with salt and served with eggs. Since I all ready had these amazing Chantrelle mushrooms at home the gears were turning.

Onion in the pan first. saute for a few minutes. Add your mushrooms

cook your peppers

Looking good

2 eggs, queso fresco, small amount of chorizo

Eat up

Bomb-Diggity-Dogs: The Sultan

Perros. Caliente. Here is the first of my bomb-diggity-dogs recipes I'm sharing with you my interwebs friends. I start off with some local links from el Salchichero.

Steam them buns. Hot!

I add some mayo below and Rooster sauce on top.

Top with the slow cooked pepper, onion, garlic, olive mix. (see recipe mix below)

I give you The Sultan. Served with sweet and spicy flax seed chips from R.W. Garcia

Sultan Topping
Ingredients
onion
40 cloves of garlic (peeled)
red bell pepper
kalmata olives
tomato
1 cup sherry
1/2 cup sugar

Directions

Cut up all your veggies and place on a foil lined cookie sheet.

Salt and Peper

place in a oven heated to 250 degrees for about 2 hours.

You want the veggies to reduce in size with out getting mushy

Turn the oven up to 375. Mix the sherry and sugar together

cover the veggies with the veggies and turn so they are always covered.

Place back in the oven for another 20 to 30 minutes. Turn the veggies

so they caramelize evenly.

Let cool and serve

Spanish influences

This is one of my favorites. Perfect served cold with old crusty bread

Slow roasted dry farm tomatos, red peppers, olives, garlic, and white onion, finished with sherry

Think I may need to use this to top hot dogs from el Salchichero.

Fall Fungus

We had our first rains a few weeks ago, and the mushrooms have started pushing there way through the thick duff.

The start of the fall gold rush has began. Mushrooms are big money and people very rarely share there secret claims. I don't know enough about wild mushrooms to feel confident to hunt by myself so I normally await invitations for meals cooked with bolete's or chantrelle from friends who are in the know.

Last week I recieved a call from the leader for the SLVMLO (San Lorenzo Valley Mushroom Liberation Orginization) He goes by Jack. He offered to take me on a harvest hike, and I couldn't refuse. So after a long hike blind folded, playing a game of "sink the Bismark" and being verbally broken by his cohort we got to "the Spot".

I came home with enough chantrelle mushrooms to create a few dishes.

Could I get back to"the Spot"? I'm not telling

My intentions we to show case my find with a simple soup

2lbs. Mushrooms

1 white onion

4 cups chicken broth

zest of one lemon and some juice

Once you have combine all the ingredients and let simmer for about 45minutes you should blend. This could be served hot or cold. I think soup is always better the second day so I let mine sit a day before serving