Scrollthecolorfulfrittataphoto story featuring The Chef preparing this classic Italian egg entree. Typically, it is made with leftover pasta and eggs prepared in an ovenproof skillet. In this version, I substitute one small red (or white) potato and veggies including: a halved red bell pepper and onion, frozen Italian green beans, and half a package of sliced mushrooms.
A cooking note: after adding 6-8 lightly mixed eggs to sauteed veggies use your spatula to loosen eggs around the edges of pan as frittata stiffens -- you do not scramble, let it firm up like an omelet. Finish in the broiling oven with a topping of mozzarella (or any favorite) cheese and barely cook a minute until melted.
It's hard to mess up, since there are as many variations as you can come up with; just try not to over cook the eggs. You can feed the whole family with this dish. Enjoy The 99 Cent Chef's tasty photo story.
99 thanks to my neighbor Nuno for the extra eggs. Check out our earlier video collaboration: "My 99 Cent Dinner with Nuno" by clicking here.
When the Chef moved into his present abode 4 years ago, the first person who befriended him was his neighbor, Nuno Pinheira, a quick witted raconteur. I've had the privilege to be the recipient of his many amusing anecdotes, bawdy jokes and puns.
This is The 99 Cent Chef's Popeye's Fried Chicken "2 Pieces for 99 Cents Tuesday Special" dinner with Nuno.
My 99 Cent Dinner with Nuno - Video
Play it here. The video runs 1 minute 25 seconds.
99 Thanks to my neighbor Pete for his camerawork and to my pal, Nuno Pinheira. Click hereto see Pete's hilarious videos.
To view or embed the Chef's video from youtube click here. * Prices went up in 2016 to $1.79 for 2 pieces of dark meat chicken.
The Chef loves Cuban music, Cuban food and especially Cuba's oldest cocktail, the minty Mojito. Like Cuban cigars; Cuban rum is on the American embargo list. Let's end this embargo. The Chef wants access to real Cuban rum! Fidel Castro and Che Guevara'sCubanRevolution is so last century. Hey White House, get over it!
The Chef popped his Mojito cherry during a happy hour at Mary Sue Milliken and Susan Feniger's (a.k.a. "Too Hot Tamales") fine downtown Latin restaurant, Ciudad, soon after it opened in 1998. The Chef has spent many a Thursday afternoon there, reading the L.A. Weekly while sipping a Mojito and savoring a Cuban sandwich (alas, said sandwich is off the happy hour menu,) before hitting the downtown art scene (Why Thursdays? MOCA and The Geffen Contemporary are free after 5 p.m.)
In the following video you will notice The Chef's Mojito is not clear like most; that's because dark rum and fresh-made sugar cane juice is used. Most Mojitos are made using white sugar and clear rum.
Play it here. The video is 4 1/2 minutes.
Ingredients
2 oz. sugar cane juice, or substitute 1 tablespoon sugar
5 -10 mint leaves, depending on size
1 99-cent airline bottle of rum (usually white, but whatever you can get)
1 lime, juiced plus a slice for garnishing
3 oz. sparkling water or club soda
Crushed or cubed ice
Sugar Cane Juice
Using two 12 inch stalks of sugar cane; peel, cut into several pieces and crush (cover pieces with plastic and mash with a hammer.) In 3 cups water, boil crushed sugar cane until 1/2 cup of liquid remains. Let sugar cane juice cool. This makes enough juice for about 4 cocktails. While not as sweet as granulated sugar, homemade cane juice imparts a rich, earthy, lightly sweet flavor.
Directions
Muddle (crush) mint leaves in bottom of a cocktail glass. Add rum, sugar cane juice, juice of one lime and sparkling water. Garnish with a lime slice. When substituting cane juice with sugar, add it to mint leaves during muddling.
99 thanks to my neighbor Nuno Pinheira for his camerawork and a taste testing cameo. To embed or view the Chef's video from youtube, click here. ... Do you have a favorite quenching cocktail The Chef can turn into a 99 cent creation? It's just a comment away.
99 thanks to my neighbor Nuno for the extra eggs. Check out our earlier video collaboration: "My 99 Cent Dinner with Nuno" by clicking here.
