Brunch burritos

Brunch fodder … mainly because it takes a few steps to pull these together, a bit more time than most people have during the week, but you can make these anytime you wish. Breakfast for dinner anyone?

Folding the medium-sized flour tortillas piled with filling simply takes the better part of your conviction

Have ready a half sheet pan (rimmed baking sheet) lined with parchment paper or a silicone baking mat or brush lightly with melted butter or vegetable oil or a combination of both

Ingredients here make 3 burritos

Serving size: 1 per person

Ingredients
4 slices thick-cut smoked bacon (I’m on an Applewood bend right now)
7 large eggs, preferably organic
House salt
3 tablespoons heavy cream
1 tablespoon rendered bacon fat
Black peppercorns in a pepper mill
3 medium flour tortillas, preferably organic
4 ounces extra sharp white Cheddar cheese, grated
4 scallions, green and light green parts finely sliced
Chili sauce or hot sauce or ketchup or favorite salsa
Sour cream, for serving

Method
Cook the bacon in the method of your choice until it reaches your desired texture. Remove to a plate lined with paper towels or brown paper. Strain the rendered fat through a sieve into a ramekin and set aside

Heat the oven to 355 degrees Fahrenheit (if you haven’t already because you roasted your bacon)

Crack the eggs into a medium bowl and discard the shells. Season with salt and whisk in the heavy cream until thoroughly combined

Add 2 teaspoons of the bacon fat to a non-stick skillet and heat over medium high heat until it just begins to smoke. Pour the eggs in an even flow into the center of the pan. As the eggs start to coagulate draw them to the center of the pan with a small non-stick spoonula, continue to stir the eggs as they turn opaque. When the eggs are almost done pour them out onto a rimmed plate, break up the curds, season with freshly ground black pepper and cover the eggs with a flat piece of aluminum foil

Char the tortillas on the grate of a gas burner until they puff and get lightly charred; conversely, toast them on a baking sheet in the heated oven for a few minutes

For final assembly and service
Divide the cheese evenly across the tortillas followed by an even distribution of the eggs. Divide the scallions evenly across the eggs. Season the eggs/onions with the sauce of your choice. Cut/snap the bacon into quarters and put 3 slices in a row across the eggs/onions. Fold the bottom of the tortilla up (with the fillings) up towards the center, not quite half way up, and then fold in the sides to cover the filling completely. Transfer the burrito to the prepared half sheet pan, seam-side down (turning them over). Cover the burritos (not the pan) tightly with foil and bake for 7 to 10 minutes to heat them through and  to melt the cheese. Remove from the oven and let rest for 5 minutes. Remove the foil and transfer burritos to plates. Serve with sour cream for dipping

Tom’s Tips: Super Bowl 50

Tom’s Tips are my favorite techniques and tips from the kitchen

Still at a loss as to what to serve at your Super Bowl party? Maybe you’ve grown weary of chili (the national dish for The Super Bowl) but don’t despair your party can still be the hit of the neighborhood (especially since everyone will be at your place!) I have a boatload of party-approved, easy-to prepare dishes and drinks that will make yours the party everyone will remember. You can make it doubly easy on yourself by sharing this list and assigning your friends, family and neighbors the task of preparing them. Now that’s a Super Bowl party worth cheering for!

Main courses
Chili – I’m not leaving this out just because you might be ready for something new. My Texas chili is true of form – meat and spices – and requires overnight refrigeration so you still have time

Pizza – You can achieve pizza dough AND pizza sauce in as much time as it takes to order for delivery and it could very well become your favorite

Calzones – Take pizza to the next level by turning your pizza dough into calzones

Di rigueur – if you serve nothing else, you need to at least have some pickles and some cheese … in the following formats, please. It doesn’t show much in the way of caring if you open some jars and unwrap a block of cheese and call it ‘snacks’

Relish tray

Cheeseboard

Hors d’oeuvres – A little fussier, but I’m into that – individual appetizers to serve on big platters

Potato skins

Deviled eggs

Kettle chips with bacon and blue cheese

Buffalo wings with homemade blue cheese dressing

Bacon wrapped dates

Fried cheese sticks with marinara

Shrimp scampi stuffed mushrooms

Dips – Don’t forget the dip!

Cold spinach dip with pineapple bread

Baba ganoush

Hot artichoke dip

Crab Rangoon dip

Creamy sausage dip

Two sandwiches

Famous Turkey Swiss with olive salad sandwich

Stromboli

Three Salads

Deli mac salad

Deli potato salad

Chopped salad

Drinks – beer is an easy go to, just don’t fall into a false-sense of needs by ordering a keg unless you’re hosting at a college fraternity or have over 100 people imbibing

Homemade ginger ale

Any juice Mimosa

3 way on the beach

Margarita

Dessert – Some guests just won’t forgive you if you don’t have something sweet, especially if their team doesn’t win

Best of class brownies

Chocolate covered pretzel rods

Chocolate chip cookies

Marshmallow cereal bars

Peanut butter balls

Go Team!