I’m not one to ever brag but, I make a better omelette than your favorite restaurant. After years of eating mediocre breakfasts’, brunch’s and bigfoot sized omelette’s I had to put my foot down. It was time to take matters into my own hands. I’m not a fan of teflon pans but having one in your arsenal is almost essential for this cause.

The star this morning is the fresh Goat Rising cheese inside. Hailing from a super tiny family farm in Charlemont on the Mohawk trail, this goat cheese is honestly heavenly. It is so smooth, crisp and packed with great garlic flavor it is the perfect compliment to your favorite cracker OR even my new favorite omelette.

Prep before hand is easy, in a saute pan I fired up a bit of fresh picked kale, 1 pepper, garlic and snipped chives. Bring them to temp to soften them through just enough. Whisk two cracked eggs with a touch of milk. Pour into your pan and rotate to get the mixed egg to evenly distribute. When the edges start to crisp make a line down the middle with your kale mixture and liberally dollop your goat cheese. Use the pan to fold your omelette onto the plate. Garnish with fresh parsley, snipped chives bacon & slices of Asian pear.

A few of these were made for friends one morning in Western MA, one diner gasped “this is decadent,” while slowly eating this omelette…

It turns out what was on hand was at least quality home grown ingredients. We had an abundance of tasty cherry tomatoes I used for this sauce in addition to field tomatoes and home grown oregano and basil.

Oven roasted pizzaiola sauce

2 large field tomatoes sliced
20 or more cherry tomatoes halved
half an onion sliced thin
3 garlic cloves crushed
1 small shallot diced
large handful of fresh oregano finely chopped
5 large basil leaves finely chopped
sea salt and black pepper to taste

Preheat your oven to 450 degrees. While the oven is heating lay out all of your tomatoes, onions & garlic on to a large baking sheet. Sprinkle your diced shallots and herbs on top of the tomatoes. Aggressively brush everything with plenty of olive oil. Season with sea salt & black pepper. Place the tray in the preheated oven for 30 minutes or until everything is just starting to crisp up with a nice golden brown color. The kitchen should smell amazing at this point.

Transfer all of the roasted goodies into a food mill over a large bowl and grind away. Taste what you have, it’s pretty good. Super fast sauce, tons of fresh flavor with oregano breaking through screaming at you for attention. This batch was just enough for 1 pound of pasta. We had a little oven roasted crispy kale as well with this.

So good.

Start with a pork tenderloin, you may have to trim the excess fat and pull off the “silverskin” before this is ready to marinate in the MOJO baby.

The Mojo sauce or marinate is a very common in Cuban cuisine. It’s simple as pie to make and is lip smacking good.

Tropical Mojo

• 1/2 cup olive oil

• 8 garlic cloves thinly sliced

• Juice of 2 limes & half an orange (traditionally a sour orange is used in place of the orange and lime)

• A bunch of fresh oregano & cilantro chopped

• Salt and pepper to taste

• Splash of vinegar
• 1/2 cup of water

Heat the oil over medium high heat; throw in the sliced cloves till lightly browned. Add remaining ingredients and bring to a quick boil.

After the Mojo has cooled allow tenderloin to marinate in this for at least 24 hours.

This totally tropical pork mojo was served with the following!

• Grilled onions
• Grilled asparagus
• Grilled plantains mmm
• Black beans with cilantro, cheese and grilled onion

Nicely washed down with a DOUBLE IPA homebrew from two good friends. Very malty, sweet and high in booze. Tasted like a cross between a Sam Adams and a Dogfish 90 min..

Damn fine.