A sophisticated but rustic touch…
( before readying the grill )
The Menu Shoppe has it covered…
great ideas for great menus and holiday times.
Smoked Salmon Breakfast Burrito
1 tbsp. vegetable oil
8 large eggs
2 tablespoons milk
1/2 teaspoon kosher salt
1 teaspoon pepper
2 tablespoons chopped chives
2 jalapeño chiles, halved, seeded, and sliced
1 cup diced tomato
8 ounces smoked salmon–
cut into bite-size pieces
1/2 cup cream cheese, softened
4 large (burrito-size) flour tortillas, warmed
Heat oil in a cast-iron skillet over high heat. Add eggs and milk; scramble in skillet.
Cook until barely set, then stir in salt, pepper, chives, jalapeño, tomato, and salmon.
Spread 2 tbsp. cream cheese onto center of each tortilla. Spoon warm egg mixture over cheese, dividing evenly. Roll up burritos, tucking in ends.
Serve with salsa. ( Salsas make for great gifting too )
Tequila-Lime Coconut Macaroon Bars
2 cups sugar, divided
1/2 cup cold butter, cut into pieces
4 large eggs
1 1/2 cups sweetened flaked coconut
1 teaspoon lime zest
1/3 cup fresh lime juice
3 tablespoons tequila
1/2 teaspoon baking powder
1/4 teaspoon salt
trim: powdered sugar, lime rind curls
Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 inches to extend over sides; lightly grease foil. Stir together 1 3/4 cups flour and 1/2 cup sugar. Cut in butter with a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan. Bake at 350° for 20 to 23 minutes or until lightly browned. Whisk eggs in a medium bowl until smooth; whisk in coconut, next 3 ingredients, and remaining 1 1/2 cups sugar. Stir together baking powder, salt, and remaining 1/4 cup flour; whisk into egg mixture. Pour over hot crust. Bake at 350° for 25 minutes or until filling is set. Let cool 1 hour on a wire rack. Lift from pan, using foil sides as handles. Remove foil, and cut into bars.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for menu covers for Father’s Day.