What are the secrets to making perfect pancakes and omelets? Chef Juan Arellano and Paul Miller from the new Union Kitchen restaurant show food radio talk show host Cleverley Stone how to do it.
For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)
Pete’s Colorado Omelet
Chef Juan Arellano, The Union Kitchen
Ingredients
- Margarine 1 Tablespoon
- Egg mix 8 oz
- Oil 1 oz
- Diced filet mignon 2 oz
- Italian sausage 1 oz
- Chorizo 1 oz
- Ground CAB chuck 1 oz
- Chopped bacon 1 oz
- Bell peppers 1 oz
- Red onions 1 oz
- Shredded cheddar 2 oz
- Chopped I.P. 1 tsp
Directions
1. In a 8 inch Teflon sauté pan heat butter until melted on medium heat.
2. Add egg mix and swirl until egg mix begins to thicken like a thick hollandaise.
3. Flip eggs and cook for one minute until solid.
4. Add cheese to eggs & melt in oven for 30 seconds.
5. In a separate sauté pan heat oil to a light sizzle and cook all protein for two mins.
6. When meat is cooked add bell peppers, onions, and sauté for thirty seconds and add onto eggs with melted cheese.
7. Fold eggs 60/40 with fold outward.
8. Add some of the mixture on top as a garnish.
9. Serving suggestion: Place cooked breakfast potatoes on the open part of the omelet.
Place cooked bread of choice on the back side of the omelet.
Peggy’s Omelet
Ingredients
- Margarine 1 Tablespoon
- Egg mix 8 oz
- Oil 1 oz
- Lobster 2 oz
- Swiss Cheese 1 oz
- Dill Crème fraiche 1 tablespoon
- Avocado 1/4
- Chopped I.P. 1 tsp
Directions
1. In a 8 inch Teflon sauté pan heat butter until melted on medium heat.
2. Add egg mix and swirl until egg mix begins to thicken like a thick hollandaise.
3. Flip eggs and cook for one minute until solid.
4. Add cheese to eggs, melt in oven for 30 seconds.
5. In a separate sauté pan heat oil to a light sizzle and cook lobster for one minute until heated through.
6. When lobster is cooked add onto eggs with melted cheese.
7. Fold shell 60/40 with fold outward.
8. Add lobster on top as a garnish with dill crème fraiche and fanned avocado.
9. Serving suggestions: Place cooked breakfast potatoes on the open part of the omelet.
Place cooked bread of choice on the back side of the omelet.
Union Pancakes
Ingredients
- All-purpose flour 3 cups
- Sugar 3 tablespoons
- Baking powder 3 teaspoons
- Baking soda 1 1/2 teaspoons
- Kosher salt 3/4 teaspoons
- Buttermilk 3 cups
- Milk 1/2 cup
- Eggs 3
- Melted Butter 1/3 cup
Directions
1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
3. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles,
it’s ready!
4. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir!
5. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake.
6. In a medium hot skillet heat butter, add pancake batter. Brown on both sides and serve hot.
7. Garnish with fresh berries, Texas pecans, honey butter, powdered sugar and side of real maple syrup.