We had friends in from out of town this weekend. Something about a wedding. Scrambled Eggs with Shallots (one of my favorite ingredient combinations), Un-cured Apple Smoked Bacon and Roasted Potatoes with Garlic Confit. Good way to start the day. And, our friends did the dishes! (Thanks, Jen.)
Yum! I sort of copied your breakfast tacos from the other day. But I had some nice smoked sausaage with jalapeno that I threw on there with cilantro, cheese & Frontera Grill fire roasted salsa. Tasty! Not as fancy as yours. Tell me about garlic confit. I think Kelle would love me to make that.
Garlic confit is pretty easy. Basically, peel a ton of garlic cloves till your hands can’t take it any more. Then simmer them, on very low, in olive oil till they are soft (20-30min?). Put it all in a jar in the refrigerator, it lasts longer than it will take to eat it. Elevated Artisan has some recently at HOPE Farmers market. They last batch they had were cooked in lard! Rock and Roll.