Culinary Lessons Learned on Vacation

1: Making great Mexican food isn't complicated, just vastly labor intensive.
2: Plain yogurt makes the best biscuts.
3: When poaching large numbers of eggs, the non-stick skillet is your friend and ally.
4: Shredding pork by hand is harder than using a pair of forks, but the improved texture is worth the effort.

Our last morning at the cabin I made the best scrambled eggs of my life.

(that's them along the top edge of the platter- click the thumbnail for a bigger pic)

Bax's Baroque Blue Cheese Scramble
(serves 4-6 adults comfortably)

Ingridients
10 eggs
2 apricot pecan sausages (removed from casing & crumbled)
2 red peppers(roasted & skinned)
1/4 cup crumbled blue cheese
4 tb. heavy cream
3 tb. butter
salt & pepper to taste
-----------------------
preperation
Roast the Peppers
Apply flame until skin is uniformly charred black (you can do this on a grill, in the broiler, or on the stovetop with a pair of tongs and an appropriate level of diligence).
Place charred peppers in a plastic bag for 10 or so minutes, remove.
Cut a circle around the stem, then cut down the length of the pepper- this will enable you to remove the main core of seeds with minimal fuss. Lay the pepper out flat and scrape away any remaining seeds and veins. Turn it over- the skin should come away easily with a small, sharp knife.
Chop roughly and let rest in a small bowl.
Brown the Sausage
You want it about 3/4ths done, roughly 10 minutes over medium heat.
Remove with a slotted spoon and drain on paper towels.

(For the next step, I used a large electric griddle at 300 degrees- on the stovetop you'll need two large skillets over medium-low heat, or just halve the recipe.)

Heat the cooking surface, add butter.
Once the butter has melted, add the chopped peppers and the browned sausage and let sautee as you prepare the eggs.

Preparing the Eggs
Crumble the blue cheese.
Break the eggs into a large bowl, add the cream, salt & pepper.
Beat lightly with a fork until just blended, add the blue cheese.

The Finale
When the sausage has fully cooked and the peppers are beginning to brown, add the eggs all at once. Let them cook for a few minutes undisturbed, then push them into the middle of the pan with the corner of a spatula or wooden spoon- uncooked egg will run off the top into the grooves. Let this get set a bit, then repeat the process. Break up any curds that get too big for their britches with your implement of choice.

At some point you'll run out of raw egg to fill the crevices.
Shove everything into a homogenous pile in the middle of the skillet, then flip it over (unless you have the world's biggest spatula, you'll have to do this in stages).

Cook for a few more minutes (until the bottom is set but not brown) and serve, ideally to rapturous applause from a hungry audience.