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Once a month an event draws a crowd
If you cook with eggs and carbs, you’re allowed
Cook Sister! holds sway
Send your entry, don’t delay
Spark a flame, snap a shot...she'll be proud!
After missing the last two installments of the EoMEoTE, you can bet the hen house that I wasn't going to slack when this one came around. I've missed two months' worth of bad puns (no eggxageration- are there any other kind with EoMEoTE?) and questionable haikus (not an alleggation, I swear) fer God's sake, so I just had to step up to the egg cup this month...especially when the henchanting Jeanne asked for limericks! It was eggceptionally difficult to get the word 'Nantucket' out of my head, so I hope you all appreciate my efforts.
We almost always have a huge breakfast on Sunday mornings, skip lunch, and have a light dinner. What fits the bill when pancakes and french toast seem too heavy (yet strangely, not enough), but you still want your brekkie to pack a whallop? Why, a breakfast burrito of course! Home fries, scrambled eggs, cheddar, sour cream, chipotle ketchup, sour cream, avocado and fresh cilantro...all wrapped in a big flour tortilla...now THAT'S what I'm talking about.
I've become completely hooked on chipotle ketchup lately, but I'm not very fond of the price-
L2.90/270g bottle! I always experiment with barbeques sauces during the summer anyway, shirrly I could come up with a ketchup as well! What's the difference between the two? As far as I can tell from online sources, not much. Some barbeques sauces (commercial and homemade) are sweeter and some are hotter, while most commercial ketchups (or catsups, if you prefer) are bog-standard concoctions of tomatoes, sugar, and not very spicy "spices". I like bottled ketchup on fries, but that's about it. For anything else, from eggs to steaks (blasphemy!), I want something with more of a presence.
As a matter of fact, this recipe isn't really very different from the sauce I made for the ribs we had last night; use it as you see fit, adjusting the heat level to your own tastes. I would say that this sauce has a heat level of about 4.5/10.
2 tablespoons BUTTER
1 medium ONION, minced
2 cloves GARLIC, minced
1 tablespoon GROUND CUMIN
1 tablespoon DARK BROWN SUGAR
2 CHIPOTLE PEPPERS in ADOBO SAUCE, minced
1 tablespoon ADOBO SAUCE
1 tablespoon VINEGAR
1 tablespoon WORCESTERSHIRE SAUCE
4 tablespoons TOMATO PUREE (TOMATO PASTE)
2 cups WATER
1/2 teaspoon SALT, optional
2 teaspoons SMOKED HOT PAPRIKA, optional
1. Melt the butter in a large frying pan over medium heat. When the foam subsides, add onion and garlic and saute until soft.
2. Add the cumin and brown sugar, stir to combine, and cook for ~1 minute.
3. Add the chipotle peppers, adobo sauce, vinegar, worcestershire sauce, and tomato puree, stir to combine, and cook for ~2 minutes.
4. Incorporate the water 1/2 cup at a time, reducing the sauce before each addition (this should take 20-30 minutes total).
5. Taste the sauce and decide whether you need/would like to add salt and/or smoked paprika. If so, add the spices and cook for a further few minutes. If not, remove the pan from the heat and either use the sauce/ketchup as is, or blitz in a food processor or chopper to make smoother.
6. Cool and use immediately, or refrigerate and use within one week.