BRUCE SPRINGSTEEN – Cadillac Ranch Fries






OK New Jersey this one’s for you.  Our hometown hero is up next.  The ever-popular side dish, the French fry, as we call it in The States is the perfect compliment to the universally adored Bruce Springsteen.  The challenge for us is to conceive the Cadillac version.  Ranch seasoning is very delicious and easy to replicate, and I’ve included a homemade recipe for Ranch dressing to dip your fries.  We cut our potatoes big and bold with accessories just like your grandpa’s Cadillac you remember as a kid.  Thus, we have our Cadillac Ranch Fries.

Rarely will I deep fry so the name French fries is doubly misleading.  You could use a deep fryer for this recipe, but I prefer to roast in the oven for the taste and for health reasons.  In either case the trick with preparing potatoes is to try to get as much moisture out as possible.  Potatoes have a lot of water in them.  Use paper towels and allow them to dry out a bit before roasting.  To save time you can buy frozen fried potatoes in which case you would opt to bake instead of roast as these would have been previously fried or roasted.  Season after you bake but you won’t get the same taste as it will not penetrate the same way if you use fresh Russet Potatoes.  Any way you choose to do these fries will still be like … sooooooo Bossssssssssss!!!






3 lbs. Russet Potatoes, peeled or skin left on if desired

2 TSP Dried Dill Weed

2 TSP Dried Parsley

½ TSP Ground Thyme

1 TSP Onion Powder

1 TSP Garlic Powder

1 TSP Fine Sea Salt

½ TSP Ground Black Pepper

Olive Oil for coating



  1. Cut the potatoes into large strips/wedges to resemble steak fries in shape. Dry with paper towels and let rest for moisture to evaporate.
  2. Make the seasoning. Combine Parsley, Dill, Thyme, Onion Powder, Garlic Powder, Salt, and Pepper in a small bowl.  Mix until blended.
  3. Preheat oven to 450 degrees F
  4. Line a baking sheet with parchment paper
  5. Coat the potato fries with a little Olive Oil. Sprinkle evenly with the seasoning and place in a single layer on the baking sheet.
  6. Roast until edges start to brown and potatoes are crispy. About 25 minutes.
  7. Serve immediately with Ranch dressing on the side for dipping




½ cup Buttermilk

½ cup Mayonnaise

½ cup Sour Cream

1 TBSP White Wine Vinegar

¼ cup finely chopped Yellow Onion

1 Garlic clove, peeled and finely chopped

1 TBSP finely chopped Italian Parsley leaves

2 TSP chopped Dill

Fine Sea Salt, to taste

Fresh ground Black Pepper, to taste

¼ Cayenne Powder or a few drops of Tabasco Sauce (optional)



  1. Combine all ingredients in a small to medium bowl and whisk together until blended together
  2. Serve in small dishes or one large dish with a spoon


WINE PAIRING:  This is as universal a dish as you are going to get from me.  Anything you feel like drinking will work.  I think Bruce would appreciate you popping a cold one on his behalf so if you want a recommendation have yourself your favorite brand of Beer and then have yourself another.  I know I would.

LED ZEPPELIN – Bougaewythe Stew






I’ve been saving this one for a while.  The mighty Led Zeppelin.  The kings of Classic Rock N Roll.  Most people’s favorite all time band … and mine, too.  This recipe comes from the song, Boogie With Stu, from the album, Physical Graffiti, which is really a cover of the Ritchie Valens’ tune from the fifties, Ooh My Head.  So, we get to merge the name together to create our mythical land of Bougaewythe which would ever make J.R.R. Tolkien smile.  Well maybe George R.R. Martin anyway.

The poetic licenses not withstanding we also have full creativity on how to construct our stew.  Once again, I am very partial to lamb as the perfect stew meat especially if our beloved Bougaewythe exists somewhere in the British Isles or Ireland.  I like a more rustic stew that Sam might have made for Frodo one night under the stars, yet we add a few delicacies that a king like Aragorn or a lord such as Ned Stark might have fancied.  On the rustic side I include potatoes and turnips except that instead of a white turnip we use the more tasteful rutabaga.  I also include cream sherry which you don’t find many chefs use in their recipes.  I like the flavor it gives but you can use any type of sherry you want.  And of course, the very upscale inclusion of the porcini mushroom which you find in many Italian stews that is definitely a luxury item.  All in all, this is a very personalized dish perfect for a fictitious place that only exists in its creator’s imagination.  If I ever do start the adult fantasy novel I’ve been planning a lot of Bougaewythe shall be revealed.  Wherever it exists.






½ oz. dried Porcini Mushrooms

¼ cup Olive Oil, divided

2 lbs. Lamb shoulder, cut into pieces

Kosher or coarse Sea Salt, to taste

Fresh cracked Black Pepper, to taste

1 medium Yellow Onion, peeled and chopped

2 large Carrots, peeled and cut into small chunks

12 oz. Dutch Yellow Baby Potatoes, washed, cut in half if necessary, and peeled if desired

1 medium Rutabaga, peeled and cut into bite sized pieces

4 oz. sliced Cremini Mushrooms

3 Garlic Cloves, peeled and chopped

½ cup Cream Sherry. Sherry, Tawny Port, or Madeira

4 cups Lamb or Beef Stock

1 TBSP Rosemary leaves, finely chopped

1 TBSP Thyme leaves, finely chopped

1 cup fresh or frozen Peas, at room temperature

Fresh Mint leaves torn for garnish,



  1. In a small bowl, place the dried Porcini Mushrooms and add just enough hot water to cover. Allow Mushrooms to soak for 20 minutes.  Remove Mushrooms from water and squeeze out as much water as possible for each.  Reserve Mushroom liquid in bowl.  Slice Mushrooms if too large.
  2. In a 5-qt. stockpot heat 2 TBSP Olive Oil on medium high
  3. Add the Lamb and season with Salt and Pepper. Brown on all sides about 8 to 10 minutes.  Remove the Lamb from the pot and keep warm in a bowl.
  4. Reduce the heat to medium low. Add the remaining 2 TBSP Olive Oil to the pot.  Add the Onion, Carrots, Potatoes, and Rutabaga to the pot.  Season with Salt and Pepper.  Cook turning often for 10 minutes.
  5. Add the Cremini Mushrooms and cook 4 minutes longer
  6. Add the Garlic and Porcini Mushrooms and cook 1 more minute
  7. Add the Cream Sherry and raise the heat back up to medium high. Reduce by half.  About 4 to 5 minutes.
  8. Add the Rosemary and the Thyme. Add some more Salt and Pepper to taste and stir a few times.
  9. Add the Stock and the reserved Porcini Mushroom liquid. Bring to a boil then reduce to a gentle simmer.
  10. Simmer uncovered until most of the liquid has evaporated and the stew has a rich thick broth. About 1 ½ hours.
  11. Add the Peas before turning off the heat to cook through for a minute or two
  12. Remove from the heat and serve into soup bowls or shallow dishes. Garnish with torn Mint leaves.


WINE PAIRING:  You would expect Tyrion Lannister or Bilbo Baggins to enjoy this rustic stew with a pot of small ale as would one in Shakespeare’s time and a good Stout, Ale, or Porter from England or Ireland would work.  But remember The Imp also was a connoisseur of fine wine and I think that is a better choice here.  This dish is designed to marry well with a lot of red wines traditionally grown along the Mediterranean countries my top choice would be a Rioja from Spain.  Lamb is more delicate than beef and lighter reds often go better especially when it’s off the bone as in this case.  Tempranillo, which is the grape used often exclusively in the Rioja region, is a wine that has the character of both a big bold red yet is also medium to light bodied.  It is my recommendation for this stew, but a lot of other red wines would make sense too.








Happy New Year everybody and welcome back to our continuing series on Classic Rock recipes.  I thought since yesterday was David Bowie’s birthday and this week also marks the 2nd anniversary of his unfortunate passing that we kick things off in 2018 with a tribute to the superstar and pioneer of Glam Rock N Roll.  Bowie was a complicated artist, and this is a rather involved classic dish that go hand in hand together.

It’s hard to believe it’s been two years since we got the shocking news David has left us.  But what a legacy he gave us.  I was on the ground floor standing about 25 feet from the stage at his 50th birthday party concert event at Madison Square Garden and that was unfortunately the only time I ever got to see him perform live.  What a great show and what an all-star lineup of guest appearances too.  I’m thrilled to use the album, Hunky Dory, as our pun this week as it’s always been my favorite Bowie album.  Some of his best work is on this album especially Quicksand which is probably my favorite tune of his.  I’m also elated we get to explore one the great dishes of Provence this week.

Bouillabaisse, which is fish soup with Provencal herbs and traditions, never sounds appealing when you learn what the term really means.  That is until you try it and realize how great it really is.  John Dory is a Mediterranean fish that is often used in this dish.  It can be hard to locate in most parts of the United States even in the best restaurants.  If you can’t find it or Turbot which are at the top of the food chain in my opinion when it comes to white fish fillets you can also use Halibut.  All three are similar in that they are flat fish with big meaty, delicious flesh and perfect for seafood served in broth.  This recipe begins with creating that broth for the dish and then accompanying it with John Dory and other seafood.  Trust me it’s not that difficult but it is time consuming and you will see why it’s such a popular dish in the best French restaurants.





For the Seafood Stock:  You may use store bought Seafood Stock if you wish to save time)


3 TBSP Olive Oil

½ cup finely chopped Yellow Onion

1/3 cup Carrot, peeled and finely chopped

1/3 cup finely chopped Celery ribs

Salt, to taste

Ground Black Pepper, to taste

2 Garlic cloves, finely chopped

2 TBSP Tomato Paste

Shells from 1 lb. of Shrimp

Shells from 2 Lobsters (tails and claws only)

5-6 quarts Water

2 Bay Leaves

6 sprigs fresh Thyme leaves

1 Lemon cut in half with juice and pits removed

Small bunch Italian Parsley stems (optional)



  1. In a large 8-quart stock pot heat the Olive Oil over medium heat
  2. Add the Onion, Carrot, and Celery and sauté for 5 minutes. Season with a little Salt and Pepper.
  3. Add the Garlic and sauté 1 minute longer
  4. Create a hold in the center of the pot and add the Tomato Paste. Allow Tomato Paste to sizzle for 15 seconds and then stir in with the vegetables and oil.  Cook 1 minute longer.
  5. Add the Shrimp and Lobster shells and combine. Cook 1 minute longer.
  6. Add the Water and increase the temperature to high. Add the Bay Leaves, Thyme, Lemon halves, Salt, Pepper, and Parsley if using.
  7. Bring to a boil then reduce to a simmer. Simmer uncovered for about 2 to 2 ½ hours.
  8. Remove Lobster shells and Bay Leaves. Pass Liquid through a strainer.  Press down on the vegetables and Shrimp shells to release as much liquid as possible.  Reserve liquid.  You should have about 3 quarts of Seafood Stock.


For the Broth:


1/3 cup Olive Oil

½ medium Yellow Onion, peeled and chopped

1 medium Fennel bulb, chopped (Fennel Fronds reserved and finely chopped)

2 Garlic cloves, peeled and finely chopped

3 Plum Tomatoes, peeled, seeded, and coarsely chopped

½ cup White Wine

6 cups Seafood Stock

½ TSP Saffron threads

1 TSP fresh Thyme leaves finely chopped

1 TSP fresh Chervil or Marjoram leaves

Salt, to taste

Ground Black Pepper, to taste



  1. In a 4-qt. pot heat the Olive Oil over medium low
  2. Add the Onion and Fennel and sauté for 8 minutes
  3. Add the Garlic and cook for an additional 2 minutes
  4. Add the Tomatoes and cook for 2 minutes more
  5. Add the Wine and increase the heat to medium. Cook for 3 minutes longer.
  6. Add the Stock and raise heat to medium high. Bring to a simmer and lower heat to maintain gentle simmer.
  7. Add the Saffron and gently stir. Add the Fennel Fronds, Thyme, Chervil, Salt, and Pepper and continue to simmer for 10 minutes.  Follow the instructions for adding the Seafood and Potatoes next.


For the Seafood and Potatoes:


1 ½ lbs. John Dory filets cut into large chunks

4 oz. cooked Lobster meat

½ lb. live Mussels, scrubbed and debearded

24 Littleneck or Manila Clams, scrubbed

¾ lb. Dutch Baby Gold Potatoes, parboiled for 5 minutes and peeled

Salt, to taste

Ground Black Pepper, to taste

2 TBSP Italian Parsley, chopped



  1. While the Broth simmers add the John Dory fillets to the pot. Increase the heat to maintain a simmer if necessary.  Cook for 5 minutes.
  2. Add the Lobster, Mussels, and Clams and increase heat to a lively simmer. Simmer until Mussels and Clams open.  About 5 Minutes.
  3. Add the Potatoes and turn off the heat. Season with Salt and Pepper.  Allow to cool for a few minutes and garnish with the Parsley.
  4. Serve into large, shallow bowls with French Baguette slices to soak up the broth if desired


Serves 4 to 6 people


WINE PAIRING:  Since this a classic Provencal dish I highly encourage a White Wine from the region.  Roussanne or Marsanne or a blend of both is the choice of grape.  A White Bordeaux would be an acceptable alternative but stay within the southern regions of France for this wonderful recipe.

SAN DIEGO – Tuna Ceviche





So, it has come to this.  It’s the final week of the regular season in the NFL and this is the final entry in our series.  I hope I have given you some good ideas you can use for January parties during the playoffs and maybe for the big game come the first Sunday in February.

Who doesn’t love San Diego?  Perfect weather twelve months a year, easy going lifestyles, spectacular beaches, and, of course, great food.  There is no signature dish I’ve come across, but seafood is certainly the dominant choice when it comes to menus in San Diego eateries.  And we will honor that with a very popular appetizer from our Latin American friends, ceviche.

Ceviche is very similar to tartare although seafood is the only protein and it’s usually diced much larger.  A great many sushi restaurants will now prepare it too and that is fitting because ceviche likely has its origins in Peru where Japanese culture has certainly had its influences.  You can use any fish to make a ceviche and it can either be raw or cooked but usually raw.  That is why ceviche needs to be eaten right away so no bacteria can collect on it just like sashimi and that’s why it is imperative you use sushi grade tuna, salmon, etc. when preparing it.  This dish assembles quickly but do not dice the tuna and then leave it sitting out for any length of time.

Happy New Year everybody! will return on January 9th with an addition to the Classic Rock Band series we’ve been following since this site’s inception.  There will be another new series later in 2018 that we’ll get excited about soon.  So, keep reading and following and get in the kitchen and start preparing some of these great food ideas from 2017 for your friends and families.






3 TBSP Extra Virgin Olive Oil

1 TBSP freshly squeezed Lime Juice, divided

Salt, to taste

Fresh Ground Black Pepper, to taste

8 oz. Sushi Grade Ahi Tuna, diced into ½ cubes or smaller

½ of a ripe Avocado, peeled, pitted, and diced

¼ cup diced Red Onion

1 Plum Tomato, peeled, seeded, and diced

1 ½ TBSP finely chopped Cilantro



  1. Make the dressing first. Combine the EVOO, 2 TSP Lime Juice, Salt, and Pepper in a small bowl and stir until blended.
  2. Arrange the Tuna, Avocado, Onion, and Tomato on a rectangular or oval serving plate. Sprinkle with a little Salt and Pepper.
  3. Pour the dressing evenly over the arranged items on the plate. Garnish with the Cilantro.  Squeeze the remaining TSP of Lime Juice over the ceviche.  Serve immediately.


Serves two as an appetizer or 4 as a small plate


WINE PAIRING:  I am very partial to Sauvignon Blanc as you have probably realized by now.  This dish is perfect for a wine from the Loire Valley in France.  In California even a Fume Blanc will work nicely.  The Sauvignon Blanc from New Zealand is mostly excellent and there are many fine producers.  You usually can’t go wrong there and that would pair very well with this recipe too.

OAKLAND – Black-Eyed Pea Salad





In the Bay Area San Francisco seems to get all the attention.  But across the bay in Oakland they have their own culture too.  Admittedly in the few times I’ve been to Fog City I’ve only ventured once over to Oakland.  But I got turned on to some great live blues and soul food combination that have stayed with me for a long time.  Soul Food is still very popular in Oakland I read so I want to pay homage to my one and only experience in Oakland.  Which is fitting of course because this is the last year the Raiders play in Oakland before moving to Las Vegas.

There is a lot of great Soul Food out there and not just in the Southeast although it has its origins there.  You can find great Soul Food restaurants in almost every major U.S. city.  We have done a lot of chicken and pork already and will do more again in the coming weeks and months.  These are protein staples for any Soul Food menu as is seafood.  I want to do more sides and vegetables with y’all and this gives me the chance to do a little of both.  Black-eyed peas are a regularly featured side dish in Soul Food cuisine.  Not everyone is fond of them but I am.  I’m doing them as a salad, so you can bring them on a picnic.  I think they are best at room temperature, so they fit any occasion and go great with any meal.

My key addition is roasted red pepper.  This is one of a very select food item group that I don’t mind using from a jar.  It saves a lot of time and you get better consistency.  If you want to make your own.  Turn your oven on to 500 degrees F, rub a little olive oil on a red bell pepper, and place on baking sheet.  When the oven is ready roast the pepper for about 20 minutes until the skin is blackened.  Remove from the oven and place the pepper in a paper bag until cool enough to handle.  When cool enough to handle peel all the skin off the pepper.  Remove the stem and seeds and chop the flesh accordingly.






1 TBSP Olive Oil

1 cup diced Red Onion

2 Garlic cloves, peeled and finely chopped

1 lb. bag frozen Black-Eyed Peas, thawed and drained

½ cup Chicken Stock or more if needed

2 Celery stalks diced

¾ cup Roasted Red Pepper dice (see note above)

¼ cup Extra Virgin Olive Oil

½ TBSP White Wine Vinegar

Juice of ½ Lemon

1 TBSP Sugar

½ TSP Fine Sea Salt or more if desired

¼ TSP Fresh Ground Black Pepper or more if desired

1 TBSP Fresh Tarragon Leaves, delicately chopped



  1. In a medium frying pan over medium heat warm the Olive Oil
  2. Add the Red Onion and sauté for 2 minutes
  3. Add the Garlic and sauté 1 minute longer
  4. Add the Black-Eyed Peas and the Chicken Stock. Cook until all the Stock is absorbed, and the Black-Eyed Peas are heated through.  Add more Stock if necessary.
  5. Remove the contents of the pan into a large bowl
  6. To the bowl add the Celery and Roasted Red Pepper. Stir a few times gently.  Allow to cool a bit before adding the dressing.
  7. In a small bowl combine the remaining ingredients and whisk together until blended thoroughly
  8. Add the dressing in the small bowl to the large bowl. Toss the salad a few times to blend with the dressing and serve.


WINE PAIRING:  Once again this is a side dish so it all depends on what you are having with it.  This particular dish will pair better with a lighter, fruitier White Wine.

KANSAS CITY – Barbecue Pit Beans





Everything’s up to date here at  We have two more entries to go in this series and will resume with our Classic Rock theme come the new year.  This is one I’ve been looking forward to for some time.  Kansas City is famous for a lot of different foods.  Barbecue is probably the most popular in and out of KC.  But what about the Kansas City strip steak?  Well I figured we have done a lot of grilling of meat already with different dry rubs and sauces that we might want to go in a different direction especially now we’re well into the cold weather for a good part of the country.  So, I said there is one other dish that’s famous in KC that we haven’t done yet, Beans!

That’s right Kansas City is well known for grilled beans or pit beans if they are cooked traditionally over a pit barbecue.  You don’t have to do that here but if you have the capability, go for it!  You could always follow this recipe and bake the beans in the oven, but the taste isn’t quite the same as if you use your grill.  It’s a great side dish especially for an outdoor barbecue or picnic.  In the wintertime it can still be enjoyed with roast meats or indoor grilled meat, fish, or vegetables.  It’s great anytime of year but something about Sunday buffet and football is really special.





Handful of Hickory Chips, soaked for 30 minutes or longer

4 strips of Bacon

3 15 oz. cans Baked Beans or Navy Beans

1 cup Steve’s Marinara Sauce (see recipe in Classic Rock Bands #1)

1 TBSP Tomato Paste

2 TBSP Coleman’s Mustard

3 TBSP Molasses

1 TBSP Worcestershire Sauce

3 TBSP Cider Vinegar

1/2 TSP Liquid Smoke

¼ cup Brown Sugar

2 TBSP Chili Powder

1 TBSP Hot Paprika

½ TBSP Ground Cumin

¼ TSP Cayenne Powder

½ TSP Onion Powder

½ TSP Garlic Powder

¼ TSP Ground Cinnamon

1 TSP Salt

½ TSP Ground Black Pepper



  1. In a large frying pan cook the Bacon until it just starts to crisp. Remove from pan and drain on a paper towel lined plate.  Reserve the Bacon Grease.
  2. In a 3 qt. or larger oven proof pot add all the ingredients including the reserved Bacon grease. Stir until blended.
  3. Prepare a gas grill and place the Hickory Chips in the smoker or in aluminum foil with a few holes poked in by a fork directly on the coals. Heat one side on high and the other leave off.  You can grill any meat, fish, or vegetables over direct heat while the beans cook on the other side.
  4. Slice the Bacon in half lengthwise then crosswise into ½ inch pieces. Add to the pot.
  5. When the grill is ready place the pot over the side that is not lit and cook stirring occasionally, for 30 to 40 minutes or until the beans are cooked through and have a saucy, smoky consistency
  6. Serve hot with your favorite main dish and vegetable or salad


WINE PAIRING:  This is a side dish so it all depends on what you are having with your beans.  Beer will always work and is recommended with any barbecue naturally.  As far as wine goes this is more of a red wine dish especially if it’s served with grilled meats as it usually is.  Malbec is one of my favorite wines to drink with a barbecue.  No wine is ideal for barbecue but that is a good choice if you are looking for a match.






This is known as the option play and since Denver featured two of the greatest signal callers and play action quarterbacks in the history of the NFL in John Elway and Peyton Manning it’s very apropos.  I was surprised to learn there was no real signature dish for the city of Denver according to a lot of locals on the Internet.  The so-called Denver Omelet is known throughout the U.S. and most refer to it simply as a Western Omelet.  Green Chili seems to have its origins elsewhere but has become somewhat of a staple around Denver and Boulder.  What I have in mind is to give you the recipe for both and then give you an idea for combining the two into one with a burrito that can be eaten any time of day.  You also have the option of just making an omelet or just chili or an omelet topped with chili or over chili or chili on the side, etc.  If you are making the omelet only I would add some ham as is the traditional way.  Since the chili has pork in it this is redundant, therefore I recommend omitting it.  Cheddar cheese you can either add to the omelet and/or the chili or if you are making the burrito just add it then.   So many options for you.  No wonder many teams had trouble stopping Denver’s potent offense.






4 Eggs

1 TBSP Milk

½ cup shredded Cheddar Cheese (optional)

Salt, to taste

Freshly Ground Black Pepper, to taste

1/3 cup diced Yellow Onion

1/3 cup diced Green Bell Pepper

1 TBSP Unsalted Butter

1 TBSP Olive Oil

1/3 cup diced cooked or smoked Ham (optional)



  1. In a medium bowl beat the Eggs and whisk in the Milk. Add the Cheese if using and season with Salt and Pepper.  Whisk again until blended.
  2. In a large non-stick frying pan heat the Butter and Olive Oil on medium
  3. Add the Onions and Peppers and sauté until soft about 5 minutes. Season with a little Salt and Pepper.  Add the Ham if using and cook 1 additional minute.
  4. Add the Egg mixture and use a spatula to shape the contents of the pan into a rectangular form. Fry without stirring for a few minutes until just starting to brown then carefully flip over in the pan and fry the other side.
  5. Cook for a few minutes longer until the Eggs are stiff and not runny. Do not let the omelet brown.  Remove from the pan and let rest on a plate if making the burrito or serve right away if just making the omelet.




2 TBSP Olive Oil

1 lb. Ground Pork

½ cup peeled and chopped White or Yellow Onion

Salt, to taste

Ground Black Pepper, to taste

1 TBSP Garlic, peeled and finely chopped

1 small Serrano Pepper, seeded, and finely chopped

½ Poblano Pepper, seeded and finely chopped

6 oz. can Diced Green Chilis, drained

4 Tomatillos, husked and chopped

15 oz. can Diced Tomatoes

4 cups Chicken Broth

Juice of 1 Lime

1 TBSP Paprika

1 TBSP Ancho Chile Powder

½ TBSP Ground Cumin

1 TSP Ground Coriander

½ TBSP Mexican Oregano



  1. In a large pot heat the Olive Oil over medium high
  2. Add the Ground Pork and the Onions and sauté for about 10 minutes. Break the meat down into tiny pieces as you cook.  Season with Salt and Pepper.
  3. Add the Garlic, Serrano Pepper, and Poblano Pepper and sauté another 2 minutes
  4. Add the Tomatillos and Tomatoes and cook for another 3 minutes
  5. Add the Chicken Broth and Lime Juice and raise the heat to high
  6. Add the Paprika, Ancho Chile Powder, Cumin, Coriander, Salt, Pepper, and Oregano and stir
  7. Heat to a boil and the reduce to a slow simmer. Simmer till think and soupy or your desired consistency.  About 1 ½ to 2 hours.  Remove from the heat.




2 Large Burrito Size Flour Tortillas



  1. Steam the Tortillas or place in the oven at 300 degrees F for a few minutes if desired
  2. Cut the Omelet in half crosswise and place one half in the middle of each Tortilla
  3. Spoon some Chili over and around the Omelet. Top with some shredded Cheddar Cheese.
  4. Wrap the Tortilla into a Burrito shape and seal the ends
  5. If you have a Panini Grill or George Foreman Grill heat the Burritos on high (one at a time if necessary for 2 minutes). You can replicate this process in a frying pan if you have another heavy pan press down on the Burritos with the second pan.

Makes 2 Burritos.  Serve with beans and rice on the side and/or fresh fruit


WINE PAIRING:  Beer.  This is not a wine meal.  If this is not a breakfast meal and you want an alcoholic beverage to compliment this dish only your favorite brew will do.