Red Chile Breakfast Sandwich Recipes

BREAKFAST POTATOES WITH EASY RED CHILE-LIME HOLLANDAISE AND PICKED JALAPENO

Steps:

• For the hollandaise: Put the egg yolks, lime juice, ancho, lime zest, salt and cayenne into a blender. Blend the egg yolk mixture until it lightens in color, about 20 to 30 seconds. With the motor running, slowly add the melted butter slowly and continue to blend until emulsified. Taste for seasoning, and add more salt or lime juice if needed. Cover and keep warm until ready to use.
• For the potatoes: Place the potatoes in a pot with water to cover. Salt the water and bring to a boil. Cook the potatoes until almost cooked through; a paring knife should meet with a little resistance when inserted into center. Drain the potatoes, cool slightly and cut into medium dice, then reserve for later use.
• Heat the oil in a large nonstick saute pan over high heat until it begins to shimmer. Add the chorizo and cook until golden brown and cooked through, about 8 minutes. Transfer the chorizo to a plate. Remove all but 2 tablespoons of the fat from the pan. Add the onions and cook until soft, about 4 minutes. Add the butter to the pan, melt, and then add the potatoes. Toss well, season with salt and pepper, add the ancho and cook, pressing the mixture into the pan occasionally, until lightly golden brown and crisp. Stir in the chorizo. Remove from the heat, stir in the chopped cilantro and transfer to a large shallow bowl or platter.
• Drizzle with the reserved hollandaise and top with jalapenos and cilantro leaves for garnish.

RED CHILE BREAKFAST SANDWICH

Steps:

• Warm oil in a heavy saucepan over medium heat.
• Add chopped onion and garlic and saute until onion is limp.
• Stir in chile powder and let toast a minute while stirring.
• Add stock, 1/2 cup at a time. Stir well.
• Add oregano and salt and bring just to a boil. Reduce heat to a bare simmer and cook for 20-25 minutes until thickened. (This is a thin sauce but you may want to simmer it longer if you want a thicker consistency.)
• This sauce keeps for a few weeks in the fridge. You can freeze it also, but I think if it is in your fridge you will find a way to use it!
• Cook chorizo in skillet over medium heat. It crumbles easier if cooked on a lower heat and not on a high heat.
• Slice bread into thick slices. Toast and butter. Keep warm.
• Grate cheese and chop cilantro and onions.
• After chorizo is cooked, remove from skillet.
• Add 1T butter and melt. Slowly crack one egg into skillet and fry-one per person to your favorite degree of doneness. (Personally, I scramble mine but the rabbit hunter likes his fried).
• Top bread with a layer of chorizo. Top that with shredded cheese. Top that with the egg. Now ladle red chile on top. Garnish with cilantro and green onions.
• Prepare for a sultry, warm, rich, taste to enchant your senses. This is red chile!

BREAKFAST SANDWICHES WITH CHILE-FENNEL SAUSAGE PATTIES

Steps:

• Make the sausage patties: Using a mortar and pestle, smash together the fennel seeds, oregano, and red pepper flakes. In a large bowl, combine the ground pork with the spice mixture, salt, and black pepper. Give the sausage a good mix, separate it into four equal portions, and shape them into patties. The patties should be just larger than the width of the English muffins, as they will shrink when cooked.
• Heat two large skillets, one over medium heat and the other over medium-low heat. Pour the olive oil into the first pan and, working in batches if necessary, fry the sausage patties for 5 minutes per side, or until crispy and cooked through. When you flip the patties, top each with cheese.
• Melt the butter in the second pan. Crack in the eggs, taking care to not break the yolks. Gently fry the eggs until the whites have set but the yolks are still nice and runny.
• While the eggs and sausage are cooking, spoon a heaping spoonful of the mayo onto each muffin half.
• To build each breakfast sandwich, lay a sausage patty, tomato slice, and fried egg on each English muffin bottom. Sprinkle each egg with a pinch of salt and black pepper, then top with a lettuce leaf and the other muffin half. Serve immediately.