GOLDEN VALLEY, Minn. - There's a saying, "everything's better with bacon." And that's something Marie Rama will probably agree with.
She's co-authored, with Peter Kaminsky, the "Bacon Nation" cookbook.
Marie stopped by the KARE 11 News at 4 studio to share some of her favor recipes that include: the Nuevos Huevos Rancheros, Bacon Swizzle Sticks (in Bloody Marys), Filet Francis with Grilled Stuffed Tomatoes on the side, and the Chocolate-Peanut-Bacon Toffee.
Nuevos Huevos Rancheros
From the American Southwest down to the highlands of Chiapas, Mexico, huevos rancheros are as common a breakfast item as waffles or bacon and eggs are in the United States. Ours adds bacon to the traditional ingredients and, rather than frying the eggs, we poach them in the hot, bacony, bean, and salsa mixture. For a fancier serving idea, divide the salsa among four half cup lightly greased ramekins, add an egg to each, sprinkle on the salt, pepper, and remaining bacon, and bake on a baking sheet in a 400°F oven for about 20 minutes. Garnish with cilantro and serve.
6 slices thick-cut bacon, coarsely chopped
1 can (about 15 ounces) black beans, rinsed and drained
1/2 teaspoon ground cumin
1 1/2 cups store-bought salsa
4 large eggs
Salt and freshly ground pepper
1 to 2 tablespoons chopped fresh cilantro leaves, for garnish
4 small flour or corn tortillas, warmed
1. Cook the bacon in a large skillet over medium heat until lightly browned and most of the fat is rendered, 6 to 9 minutes, stirring often and adjusting the heat as necessary. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Remove and discard all but 41/2 teaspoons of bacon fat from the skillet.
2. Reheat the bacon fat in the skillet over medium heat until it shimmers, about 1 minute, then add the black beans, cumin, and two thirds of the cooked bacon. Cook until the mixture is heated through, 3 to 4 minutes, stirring occasionally and scraping up any brown bits from the bottom of the skillet. Add the salsa and let the mixture come to a simmer.
3. Using the back of a spoon, make 4 wells in the salsa, each about 2 inches across. Crack an egg into a small bowl and slide it gently into one of the wells without breaking the yolk (don't be concerned if some of the egg white runs out of the well). Repeat with the remaining eggs. Season the eggs with salt and pepper to taste. Sprinkle the remaining bacon around the eggs. Cover the skillet and cook over medium heat, 4 to 6 minutes for slightly runny yolks, or as desired.
Sprinkle cilantro over the huevos rancheros, divide it among 4 small bowls, and serve with warm tortillas.
She'll also be appearing-
WEDNESDAY, JUNE 12
Cooks of Crocus Hill - Stillwater
5:30pm Book Signing
324 Main St S
Stillwater, MN 55082
*Please call ahead to purchase tickets. The price includes a copy of the book!
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