My grandson, Lucas, has a great interest in cooking. Since he was a small boy, we have been taking cooking classes together. When Covid closed everything down, I missed three things terribly, my grandchildren, taking them to the movies, and taking cooking classes together.
I went on a hunt to find some in-person cooking classes and found this very cool place in Philadelphia called Hudson Table. They do all kind of cooking classes there and the kitchen is beautifully arranged, filled with sunshine and a delightful place to take a class.
So we went there on a Saturday morning recently and took a class called Morning in Mexico. Lucas and I both felt very shy at first but the chef and the assistants couldn’t have been nicer and were soon joking around with us. We were shown to a prep table and partnered with the most darling young couple.
The way the class worked was you worked as a group to prepare the food and then sat down and dined on the food your group had prepared. Lucas went right to work and we learned a lot about knife skills and different flavors and ways to prepare ingredients we don’t use everyday such as plantains.
It just lifted this old grandmother’s heart to watch with pride as Lucas confidently prepared this delicious brunch. I am going to share the main course recipe with you and in future blogs will share some of the other recipes.
Yucatan Style Huevos Rancheros
4 Chicken Eggs
1 tablespoon Butter
1 Ripe Plantain, Sliced
1 Avocado, Diced
3 oz Queso Fresco, Grated
4 Crispy Corn Tortillas
2 tablespoon Cilantro Leaves 1 cup Refried Beans
4 Ripe Plum Tomatoes, diced 1⁄2 Medium Onion, diced
4 Garlic Cloves
2 tablespoons of EVO
1 lime, juice and zest
1 tablespoon of paprika
Preheat oven to 425°F
Make the salsa: In a bowl combine the onion and tomato with garlic, jalapeno, olive oil and season with salt and pepper.
Place ingredients on sheet tray and bake until tomatoes break down, around 30 minutes. Some char and dark coloring is fine. Remove from oven and allow product to cool slightly.
Once cooled, place product in food processor with lime zest, juice and paprika. Puree until smooth and season to taste – set aside.
Heat a few tablespoons of oil in a nonstick pan. When hot, add the sliced plantains and cook until soft and brown, about 10 minutes. Season with salt and pepper. Remove from pan and set aside.
Wipe out the same pan and add butter, allow to melt. Cook eggs separately until desired temperature and season with salt and pepper.
Spread beans onto corn tortilla. Place eggs on top of tortilla and beans and garnish with cilantro, queso, plantains. and salsa.
This was one delicious and fun way to spend some time with someone you love.
Talk soon, ❤️💕 Bernadette