CrappieNow 2017 Recipes

Vern’s Cooking & Tidbits

Huevos Rancheros 2 (28-ounce) cans diced tomatoes 1 tablespoon packed brown sugar 1 tablespoon lime juice 1 onion, chopped 1/2 cup chopped canned green chiles … Continue reading Vern’s Cooking & Tidbits

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Huevos Rancheros

2 (28-ounce) cans diced tomatoes

1 tablespoon packed brown sugar

1 tablespoon lime juice

1 onion, chopped

1/2 cup chopped canned green chiles

1/4 cup extra-virgin olive oil

3 tablespoons chili powder

4 garlic cloves, sliced thin

Salt and pepper

4 ounces pepper Jack cheese, shredded (1 cup)

8 large eggs

1 avocado, halved, pitted, and diced

3 scallions, sliced thin

1/3 cup minced fresh cilantro

8 (6-inch) corn tortillas, warmed

Use a heavyweight rimmed baking sheet; flimsy sheets will warp.


Adjust oven rack to middle position and heat oven to 500 degrees. Line rimmed baking sheet with parchment paper. Drain tomatoes in fine-mesh strainer set over bowl, pressing with rubber spatula to extract as much juice as possible. Reserve 1 3/4 cups tomato juice and discard remainder. Whisk sugar and lime juice into reserved tomato juice and set aside.

In separate bowl, combine onion, chilies, oil, chili powder, garlic, 1/2 teaspoon salt and drained tomatoes. Transfer tomato mixture to prepared baking sheet and spread in even layer to edges of sheet. Roast until charred in spots, 35 to 40 minutes, stirring and redistributing into even layer halfway through baking. Reduce oven temperature to 400 degrees.

Transfer roasted tomato mixture to 13 by 9-inch baking dish and stir in tomato juice mixture. Season with salt and pepper to taste, then spread into even layer. Sprinkle pepper Jack over tomato mixture. Using spoon, hollow out 8 holes in tomato mixture in 2 rows. Crack 1 egg into each hole. Season eggs with salt and pepper. Bake until whites are just beginning to set but still have some movement when dish is shaken, 13 to 16 minutes. Transfer dish to wire rack, tent loosely with aluminum foil and let sit for 5 minutes. Spoon avocado over top, then sprinkle with scallions and cilantro. Serve with warm tortillas, refried beans and hot sauce.

Thanks to Cook’s Country for this recipe.




1 1/2 pounds 3/4-inch-thick hake or pollack fillets, cut into 2×3- or 2×4-inch pieces

1/2 cup chopped green onions

3 tablespoons minced peeled fresh ginger

3 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry, divided

2 tablespoons peanut oil or vegetable oil, divided

1 tablespoon soy sauce


3 tablespoons sugar

2 tablespoons soy sauce

2 tablespoons Asian sesame oil

2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry

1 tablespoon dark soy sauce

1 whole star anise

1/4 cup chopped green onions



For fish:

Rinse fish and pat dry. Mix green onions, ginger, 1 tablespoon rice wine, 1 tablespoon oil, and soy sauce in 11x7x2-inch glass baking dish. Add fish and turn to coat. Let marinate 1 hour at room temperature.

For sauce:

Bring first 6 ingredients to boil in heavy small saucepan, stirring to dissolve sugar. Reduce heat to medium and simmer until sauce is slightly thickened and reduced to 1/3 cup, about 4 minutes. Remove star anise sauce from heat and cool.

Remove fish from marinade and place on several layers of paper towels to drain; reserve marinade. Pat fish dry. Heat 14-inch-diameter flat-bottomed wok over high heat until drop of water added to wok evaporates on contact. Add remaining 1 tablespoon oil to wok, then fish pieces, spreading evenly. Cover and cook 30 seconds. Uncover and loosen fish pieces with metal spatula. Reduce heat to medium and cook 1 minute. Turn fish pieces over; cook 1 minute. Add remaining 2 tablespoons rice wine and reserved marinade from fish. Cover and cook 1 minute. Remove wok from heat; let fish stand covered until just opaque in center, about 1 minute. Using metal spatula, transfer fish and sauce from wok to plate. Drizzle with some of star anise sauce. Refrigerate until cold.

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