During these tough times, a little comfort food can go a long way. Whether it’s a bowl of popcorn with your favorite cheese dust or something else, remember to take care of yourself in that sense now perhaps more than ever. (If you need other ways to practice self-care, check out our guide.)
One of the areas we’ve been looking to in terms of being mindful about making comfort food is breakfast. Now that all-you-can-drink mimosa brunches are a thing of the past (remember how cool they were?), we’ve decided to direct our efforts toward making top-notch breakfasts at home. Enter the Mayor of Flavortown himself, Guy Fieri.
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In his 2016 book he delivered us this amazing breakfast burrito recipe. It is a massive ode to everything right about breakfast and, with a recipe that makes enough for four, you’ll easily bring joy to at least three other people in your life.
(Prefer breakfast tacos? Check this out.)
Big Breakfast Burrito
(Makes 4 servings, Time – 45 Minutes)
This is the perfect breakfast to make for everybody when they’re headed out for a hunting trip, sporting event, or anything else that requires the crew to get up before the sun does. To take these big burritos to go, wrap ‘em up tight in foil and they’ll stay nice and warm.
Ingredients:
- 8 large eggs
- 1 tbsp kosher salt
- 8 to 10 turns freshly ground black pepper
- 4 tbsp canola oil
- 1 cup diced sweet onion
- .5 lb diced unpeeled potatoes
- 4 garlic cloves, minced
- 4 12-inch flour tortillas
- .5 lb pepper jack cheese, grated (about 2 cups)
- 2 cups finely sliced lettuce
- 1 lb skirt steak, grilled
- .5 cup Salsa Rojo
- 1 cup Roasted Tomatillo Salsa
- 1 cup Pico de Gallo
- Hot sauce, for serving
- 1 lime, cut into wedges, for serving
Method:
- In a large bowl, whisk the eggs and season with half the salt and pepper. Heat 1 tablespoon of the canola oil in a medium nonstick sauté pan over medium heat. Add the eggs and scramble, stirring with a rubber spatula, until firm, about 2 minutes. Transfer to a plate and set aside.
- Heat 1 tablespoon of the canola oil in a large sauté pan over medium-high heat until hot. Add the onion and remaining salt and sauté until translucent, 4 to 5 minutes. Reduce the heat to medium and add the potatoes. Cook until the potatoes are tender and lightly browned, about 10 minutes. Add the garlic and cook for 1 minute, until fragrant. Remove from the heat and set aside
- Preheat a griddle to medium-high. Pour the remaining 2 tablespoons canola oil on the hot griddle and spread it over the whole surface.
- While the griddle is heating, assemble the breakfast burritos. Place the flour tortillas on a flat surface and sprinkle each one liberally with cheese, keeping a 1-inch edge clean all around the perimeter of the tortilla. Divide each of the following equally among the tortillas, spreading each one evenly across the burrito, keeping the 1-inch edge clear: lettuce, sliced steak, the potato-and-onion mixture, and the scrambled eggs. Spoon some salsa rojo on top of each.
- If necessary, use the back of a spoon to spread the fillings out to 1 inch from the edge of the tortillas. Working with one at a time, fold two opposite sides of the tortilla up around the fillings. While holding those in place with your fingers, use your thumbs to flip the bottom part of the tortilla up and close it over the filling, then continue to roll forward to tightly enclose the filling. Repeat this process with the remaining burritos.
- Place the burritos fold-side down on the griddle and cook for 2 to 3 minutes to melt the cheese and brown the burrito while sealing up the wrap. Flip and cook on the other side for 2 to 3 minutes. Remove the burritos from the griddle and wrap each burrito tightly in foil to keep warm.
- Serve with the roasted tomatillo salsa, pico de gallo, hot sauce, and lime wedges.
Order Guy Fieri Family Food here. Recipe and photo courtesy of Guy Fieri Family Food by Guy Fieri. William Morrow, 2016.
Stop making this mistake when cooking with onions
Which is your favorite?
It isn't easy to think of a dish that doesn't start with - or at least include - cooking onions in one way or another. Unlike most vegetables, some form of onion is used in every cuisine across the globe, in millions of dishes in countless forms of preparation. Raw, sauteed, fried, braised, or grilled, these beautiful bulbs provide dimension and a sweet, spicy, umami flavor that you just can't replicate with any other ingredient.
The thing about onions, though, is that there are many, many kinds, and knowing which variety to choose can be confusing. From long and papery green onions with their signature spice to more mild and sophisticated shallots with their hint of garlic, onions are diverse in their culinary gifts, and it's essential to take advantage of that. Too often, home cooks make the mistake of gravitating toward a bag of yellow onions at the grocery store and call it a day, using these for salsas, pasta sauces, stir-fries, and every dish in between. And while yellow onions are fabulous (more on this in a moment), they are simply one type in a whole family of onions that provide their own signature flavors and enhance dishes in their own unique ways.
The next time you find yourself at the grocery store, consider the meals you have planned for the week, and take a minute to ask yourself - which onion is best for your dish? Are you serving them raw or cooked? How you cook onions greatly depends on the type you choose, so are you planning a braise? A deep fry? A saute?
Put down that bag of yellow onions (maybe), and read on to find out which onion you want to use for your dish.
Yellow onions
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Learn how to make this co*cktail and add it to your home bartending list
If you haven't introduced yourself to the classic co*cktail otherwise known as the Boulevardier, it's time you do so. The brooding relative of the Negroni, this drink goes way back and brings out some of the best flavors Campari has to offer.
The Boulevardier is a layered mix of Campari, vermouth, and bourbon, usually treated to a citrus garnish. It's believed to have been created in 1927, when it became the favorite co*cktail of expatriate writer Erskine Gwynne. The Paris-based penman worked on a magazine of the same name, hence the drink's title. The drink was one of the many shining stars from the co*cktail world's first true golden era.
Alicia Perry is a co*cktail wizard and former general manager at San Diego's Polite Provisions. She likes a Boulevardier that allows the base spirit to shine brightly through the partner ingredients of sweet vermouth and Campari. "I utilize Buffalo Trace or Eagle Rare in mine personally, there are vanilla and browned sugar notes in this specific bourbon that are brought forth when showcased in this co*cktail," she said. In terms of the sweet vermouth, Perry opts for Carpano Antica.
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This is the only beef stew recipe you need for dinner in
When one thinks of hearty spring dishes, beef stew is sure to be at the top of the list. The simplicity and deliciousness of this one-pot meal is what have made it a go-to meal for centuries. It can be made in a standard stock pot, Dutch oven, or cast-iron cauldron hanging over a campfire.
Whatever vessel you decide to cook beef stew in, it's a good idea to make a lot of it. The leftovers keep for a long time, and it's one of the few dishes you can prepare where the re-heats taste as good as the first cook. Combined with a crusty baguette to sop up the flavorful stock, there are few foods more comforting than this.
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