Breakfast, Lunch, Dinner, Dessert all in one post

Breakfast

Omelette de Tartine

In French, “tartine” is a piece of toast with butter. This breakfast dish combines the omelette with the toast. Serves 2 or more with a side of fresh fruit.

2 or more slices of large bread

1/4 cup each, diced Bell Pepper, Green Onions, Ham, Mushrooms (your favorite omelette fillings)

2 or more Eggs beaten individually (one per slice of bread)

Shredded Cheese of your choice

Either leave the bread slices out over night to get “stale” and stiff, or toast them very lightly (not quite brown). Using the point of a knife, cut the center out of each slice, leaving a 1/2” rim and a complete center slab. Reserve the center slabs.

Melt a bit of butter in a skillet and start to fry the fillings. Slide the fillings off to the side, lay down the bread rings and start to fry them. Fill each ring flush with the cooked filling mixture.

Pour beaten egg into each ring, slowly, so it spreads throughout the filling. Wait a minute, then top with shredded cheese and the center slabs. Press lightly for a minute or so until the cheese melts a bit. Carefully flip the Omelettes de Tartine over and fry for a minute or two on the second side before plating and serving.

  Add a sauce or salsa if desired.  I used a bit of Costa Rican Lizano sauce which is similar to English Brown Sauce but a lot more available here in the States.

Lunch

Garbanzo – Lentil – Tomato Skillet

Make this simple dish for Meatless Monday dinner; serve leftovers for Tuesday or Wednesday lunch as well!

1-2 tsp Cumin

2 Tbsp each julienned Basil, Mint and Rosemary

2 cups cooked Lentils

2 cups cooked Garbanzos

2 cups diced fire roasted (broiled) Tomatoes (or use canned F-R tomatoes)

Chop fresh tomatoes (I used 5 large Beefsteaks), lay on a baking sheet and broil until you get significant blackening of the skins. Drain away the juices and reserve.

In a splash of EVOO, put the garbanzos, herbs and cumin, saute a few minutes to warm through. Now add the tomatoes and cook another couple minutes. Lastly, fold in the cooked lentils and simmer until the mixture is almost dry. Serves 4 or more with white rice.

Dinner

Seafood Newberg

I had half a pound of Stone Crab meat from the second dozen claws we were gifted, which isn't really enough to do much. So I added shrimp and firm white fish, and came up with this mixed seafood Caribbean version of the 1876 recipe for Lobster Newberg, created at Delmonico's in New York.

For the Sauce:

4 Tbsp Butter

3 Tbsp Flour

4-5 cups Half & Half

1/2cup Sherry

1/2tsp Hot Paprika

Pinch of Nutmeg

Make a blond roux with the butter and flour. Whisk in half the dairy, add the paprika and nutmeg. Keep whisking, and add the sherry and the rest of the dairy. Bring to a boil then reduce to a simmer. If sauce is too thick add more dairy as needed. Reserve.

In a skillet, heat the following seafood in butter until just heated through:

1/2 lb Stone Crab Meat

1/2 lb Corvina (Grouper or Snapper would also work) cut into 1” pieces

1/2 lb Gulf Pink Shrimp

1/4 Cup Melted Butter

1/2 tsp Hot Paprika

Gently fold the cooked seafood into the sauce, and serve over pasta with a vegetable side.

Dessert

Rhubarb-Mango Tart

I had some “leftover” rhubarb from a sausage skillet I made last week, and of course we still have mangoes I never thought of rhubarb and mango together until I came across this recipe. It's a darn tasty combination and a nice change from the usual strawberry-rhubarb pairing!

2 cups sliced Rhubarb

1 cup diced Mango

1/2 cup Sugar or Splenda tm

1-1/2 tsp Corn Starch

1-2 Tbsp minced fresh Ginger

Pre-made Pie Shell or make your own tart crust recipe

Preheat oven to 350F. Toss other ingredients together in a bowl; pour into the pie shell, and bake for 45 minutes or until crust is crisp and golden. 

 Top with julienned mint, whipped cream or vanilla ice cream.