Vintage 95 Wine Lounge's chef prepares breakfast dishes

Posted at 4:25 PM, Mar 02, 2017
and last updated 2017-03-03 12:39:45-05

6 ounces tortilla chips
4 ounces cubed pork shoulder
8 tomatillos peeled
2 serrano peppers
1 red onion
1 bunch cilantro
4 garlic cloves
1 jalapeno
1 tomato
1 ounce lime juice
1 small can roasted red peppers
½ ounce Dijon mustard
1 cup canola oil
2 eggs
3 ounces shredded Oaxaca cheese
To make the Salsa Verde, place tomatillos, serrano peppers, ½ the red onion and 2 garlic cloves on a baking sheet in oven at 350 degrees for about 25 minutes. Remove from the oven and place all ingredients in a blender. Add cilantro and salt, blend until smooth. Set aside.
Heat ½ cup canola oil in medium sized sauce pan and heat on medium-high. Once the oil is hot, place cubed pork in pan and cook completely, until pork is fully cooked about 10 minutes. Add half of the salsa verde to the pork and turn down to a simmer. Cook for about 20 more minutes
To make the coulis, in a clean blender, add the roasted red peppers, 2 garlic cloves and Dijon mustard. Blend until completely blended. Add the rest of the canola oil slowly while blender is running, until very smooth. Set aside.
Dice tomato, jalapeno, ½ red onion. Chop cilantro. Add all these to a small bowl and mix together with lime juice. Set aside
Heat a small pan until hot, cook both eggs in pan until fried to your liking.
Toss the chips in the salsa verde. Place chips in a single layer on a baking sheet. Top with the green chili pork and cheese. Place in 350 oven and bake until cheese is melted. Remove from oven and place chips and pork on a plate. Top with fried egg, coulis, and pico de gallo.
1 diced russet potato
3 ounces chorizo
4 button mushrooms sliced
¼ red onion julienne (strips)
1 Fresno pepper sliced
½  canola oil
2 eggs
Heat a medium pan with the canola oil until hot
Place diced potato in the pan, cook fully, until center of potatoes are soft, 10-15minutes.
Add chopped chorizo, sliced mushrooms, julienned onion, and sliced fresno pepper to the pan. Cook until chorizo is fully cooked.
In a separate pan, fry eggs
Pile on the hash mix from the pan onto the plate
Top with fried eggs

½ small zucchini diced
2 ounces sundried tomatoes
3 large basil leaves
4 eggs
1 ounce cream or milk
1 ounce unsalted butter

Place eggs and cream or milk in mixing bowl. Whisk until combined. Add chopped basil
In a medium non-stick pan, set to medium heat, add butter and melt.
Once butter is melted, add tomatoes and zucchini. Cook the veggetables until soft 5-8 minutes, season with salt as desired.
Add the eggs to the pan and let cook slowly. Stir occasionally with a rubber spatula. With the spatula pull the eggs from one end of the pan into the middle of the pan. This essentially folds the raw egg under the egg that has started to cook. Repeat process gradually until the eggs are roughly half cooked.
Once the mix is fairly firm and about half cooked, place pan in the oven at 350 degrees for about 6 minutes or until eggs are cooked to your desire. Remove frittata from pan onto plate, top with chopped basil