Tag Archives: lemon-oregano emulsion

Chive and Lemon-Oregano Eggs on a Tortilla

29 Aug

I have neither class nor work on Fridays, meaning I get to spend the whole day at home catching up on homework and housework after sleeping in a little bit.  I wanted to cook myself up a nice breakfast with some eggs and leftover lemon-oregano emulsion.  However, as of Friday, Zak and I had not been grocery shopping for quite some time.  The bread was moldy and we didn’t have any milk in the fridge, so both eggs on toast and baked eggs were out.  After peering forlornly into the refrigerator for awhile, I noticed a package of tortillas far from expiration and a package of Chinese chives Zak had recently purchased from the Asian market.  Perfect!

Some sunny side up eggs with a healthy drizzle of lemon-oregano emulsion and fresh, oniony chives over a warmed tortilla were the perfect breakfast.  The lemon-oregano emulsion tastes a lot like a traditional hollandaise sauce, which of course is the perfect accompaniment to runny eggs.  The tortilla provides a bit of substance, soaking up some of the egg yolk and sauce.  Finally, the Chinese chives have a very similar flavor to traditional chives, though a bit more pronounced and definitely with more texture to them.  Regular chives can certainly be substituted, but use more of them because their flavor is toned down a bit from Chinese chives.  I love love loved the flavor combinations in this dish, and it’s pretty, quick, and easy to boot!  In fact, this is so easy that it barely qualifies as a recipe – basically, fry up some eggs and put everything on a plate.

Chive and Lemon-Oregano Eggs on a Tortilla

1 flour tortilla, warmed in microwave for thirty seconds

1/2 tbs. butter

2 eggs

2-3 Chinese chives, roughly chopped (about 3-4 tbs.) (or substitute double regular chives)

1/4 cup lemon-oregano emulsion

Kosher salt and freshly cracked black pepper

In a medium non-stick pan, melt butter over medium heat.  Carefully crack eggs into the pan.  Season with salt and pepper.  Cook 4-5 minutes until whites are set but yolks are still running.

Place warm tortilla on a plate.  Carefully side eggs out of the pan and onto the plate, being sure to check with a spatula first that they will easily slide.  Top with chives and lemon-oregano emulsion.  Serve immediately.

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Grilled Whole Branzino with Lemon-Oregano Emulsion

26 Aug

On Wednesday while I was at school, Zak let me know that he had taken a trip to Whole Foods to pick up some fish and after bs-ing a little bit with the fish monger while purchasing this branzino, the fish monger threw in some free salmon steaks.  SCORE!  He offered to cook up the salmon steaks on Wednesday and gave me the task of preparing this branzino on Thursday.

It was nice to have a whole day to brainstorm.  I knew I wanted to throw the fish on the grill.  This Mediterranean fish absorbs smoke beautifully, and the skin crisps up in such a way that I can’t describe its deliciousness.  I also wanted to pair it with lemon somehow, but was bored of simply stuffing the cavity and squeezing a few wedges over.  Instead, I decided to prepare a lemon sauce.  My new immersion blender that my sister-in-law got for us as a shower gift is super handy for whipping up sauces and emulsions, so I decided to make a lemon, Dijon, and oregano emulsion with a touch of mayonnaise for extra creaminess.

This turned out great.  Though simple, the smokiness of the sweet-fleshed grilled fish paired perfectly with the lemon-y, creamy emulsion.  The emulsion on its own was delicious, and I was happy to have leftovers while making breakfast the next morning – it makes for an excellent substitute for hollandaise, so I’ll post a recipe I made with it soon!

Grilled Whole Branzino with Lemon-Oregano Emulsion

Grilled Whole Branzino:

1 lb. whole branzino, cleaned and scaled

1/4 cup olive oil

1-2 tbs. dried oregano

Kosher salt and freshly cracked black pepper

Preheat a grill, either charcoal or gas.

Using a brush, brush fish, inside and out, with olive oil.  Liberally season all sides and center cavity of the fish with oregano, salt, and pepper.

Place on preheated grill and cook 7 minutes per side until flesh is opaque and flakes easily.  When flipping the fish, carefully separate the skin of the fish from the grill and flip in one fluid movement.  Cover grill once flipped.

Lemon-Oregano Emulsion:

1/2 cup freshly squeezed lemon juice

1 tbs. Dijon mustard

2 tsp. mayonnaise

1 tbs. dried oregano

1 tsp. crushed red pepper flakes

Salt and pepper

1/4 cup olive oil

Combine lemon juice, mustard, mayonnaise, oregano, crushed red pepper flakes, salt and pepper.  Using an immersion blender, food processor, or whisk slowly drizzle in olive oil while whisking/blending.

Serve over fish.

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