Category Archives: breakfast


Well, you’ve done it again. You went and drank too much and are feeling not only bad about what you did last night but likely have a headache to boot. In a few, head-pounding minutes you could have a plausible cure but you must listen closely. Ok, maybe not “The Cure” per se,  but Chilequiles has made me forget about a hangover for a moment so potato po-tat-to. We have the incomparable Barney Martinez, Mike’s Dad, to thank for this one. Incidentally, auto-correct keeps wanting to change “Chilequiles” to “Childless.” Let’s hope after what you did last you can still make that boast.

8-10 Corn tortillas (cut into 8 wedges each like a pizza)
14oz can of tomato sauce
1/2 of a small onion diced
1/4 El Pato sauce (red sauce in the yellow can)
2 cloves garlic minced
1/4 tsp lemon pepper
1/2 tsp chili powder
Safflower or peanut oil

Get out a large frying pan. I have one with high sides I really like to use. Throw in a few TBSPs of oil into the pan and heat her on up.

Toss in the tortillas and fry until crisp.

Add in your tomato sauce, El Pato sauce, onion and garlic. Remember to turn the tortillas often.

Season it all with your lemon pepper and chili powder.

Lower the heat and cook until tortillas are how you like them. I like them with a little crispness still but others cook them down until they are soft again. This part is entirely up to you, but assuming you did drink too much the night before, decision making isn’t your strong suit and thus you should listen to my guidance.

To be super authentic one must also place a fried egg atop this wonderment pile!


Goat Cheese Rosemary Savory Muffins

Hey yall. These are fast muffins. I mean really fast. You don’t even have to buy them a drink to take them to bed. If you need a not sweet portable breakfasty treat, these are perfect. That said you can also have them with a savory dinner instead of rolls. For some reason goat cheese is the new ingredient of choice this year. Watch out for this soft flavorful queso, it’s gonna be a star.
Ok, lets get started!

2 and 1/4 cups flour
2 and 1/2 tsp baking powder
1 tsp salt
3 Tbsp fresh rosemary
3 Tbsp fresh or dried oregano
2 eggs
6 Tbsp butter (melt it!)
3/4 cup whole milk
1/2 cup sour cream
224 grams (8 oz) goat cheese
1/2 cup grated goat cheese (or your favorite grate-able cheese)

Plunk that oven up to 175 C (350 F).

In a mid-sized bowl whisk together the dry ingredients, flour, baking powder, salt rosemary and oregano.

In another bowl mix, yes yes you know it, the wet ingredients, eggs, butter, milk, sour cream and goat cheeses. You can also add some cut up fruit for a kick if you like.

Now gently fold the two together. As you do it be careful to just stir just enough to get the wet and dry mixed. This process will keep your muffins fluffy!

OK now grease the muffin tin or little paper cups if you roll that way, and divide the batter evenly between the 12 cups. It will pretty much fill them all full. That reminds me, Maja, how is my long lost muffin tin doing in Barcelona? I am jealous of that muffin tin.

Now toss these puppies in your warmed up oven and let them bake for about 20-25 minutes until they look roughly like this:

Once they are slightly brown on top, they’re done!


Labels: muffins, savory, goat cheese, breakfast, dinner

Arepas Colombianos

So I know what you’re thinking. Devo aren’t you supposed to put new recipes on the blog rather than recycling old ones? Well, technically yes but today I have learned a very different way to make a dish that is already up here. I learned this from my new and amazing friend Harold Belskus of the Band A Cedar Suede. Check it out. His/their music is amazing.

Harold’s mamasita, Liliana, who I have had the good fortune to meet is from Colombia and she learned how to make arepas from her mother and her mother before her and so on, ad infinitum. This recipe, like so many others before it, is a “feel” recipe. That means it may take a few tries to make it perfectly because you have to get the dough just right. Let’s begin, I can hear you stomach rumbling.

1 and1/2 cups Masa harina (white corn flour)
1 tsp salt
1tsp sugar
1/2 cup milk
2 Tbsp butter
warm water from the tap
1 cup grated cheddar cheese (or whatever cheese you like)
Some butter for basting

Optional Toppings:
Sliced tomatoes
Sliced Avocado
Scrambled eggs
Extra Cheese

All doughs are a sensual and moving experience to make. This one is ecstasy as you are making the equivalent of adult play-dough. Believe me it gets more adult as you go. :) In a bowl mix the dry corn flour, salt and sugar.

In a small sauce pan heat up the milk and butter together. If it doesn’t seem to be heating up, put on a Barry White album and open a bottle of champagne. That should set the mood….ahhh yeah down by the fireside. Do not burn the milk/butter mixture. You want it about 100 degrees. If you put your finger in and it hurts, it’s way too hot. Getting more adult now!

Once the butter and milk mixture is the right temperature, slowly pour it into the dry flour in the bowl, mixing it, as per Harold, with one finger only. In other words, don’t use a spoon, this dough likes to be touched.

Add a little warm water from the tap and start to fold and press the dough together with your hands. It should start to firm up as you add a little more water. You want the dough to be spongy and not dry. If it appears too dry, add some more water but do it just a little at a time.

The dough should be springy now and light to the touch. Rip off a small amount about the size of a …um…ping pong ball, and roll it into a ball. Carefully take the index finger of the hand now holding the ball and push it into the arepa. As you do make sure to kind of hollow it out as you go, making room for delicious cheese. Told you it’d get more adult. It got weird didn’t it?

Heat up a fry pan on the stove.

Now stuff that puppy full of cheese like you are a beer wench at Oktoberfest filling liters. Once you’ve got it mostly full, close the top over the cheese.

Now flatten the arepa in your hands, making sure not to break it. You don’t want cracks in the edges. If all of your arepas are cracking, your dough is not wet enough. Moisten it up it that’s the case, genius.

Flatten it until it’s about 1 cm thick. This style cooks much more quickly than the Venezuelan version.

Now spread a little butter onto one side and place that side down in the pan.

Let it brown over meduim heat for a few minutes and then flip it.

Top with more cheese, avocado, tomato and love.

Look, happy arepa eaters!

Wow, what a recipe: it had heavy petting, massaging, penetrating dough and finally basting with butter. I think I need to lie down…

Labels:  Colombian, breakfast

Mama’s Homemade Frittata

This bad boy is good for breakfast and dinner or whenever you be wanting it. I love me some Frittata and my mom makes the best. On a recent trip home I met up with some wonderful friends from my time in Turkey and we had dinner at the folks. Frittata was on the menu! Things always seem to turn out tasty when that is the case.

2 Tbsp olive oil
1 Tbsp butter
1 onion minced
3 cloves garlic
1/2 tsp each of salt and pepper,
1 tsp basil and oregano
1/2 tsp each rosemary and thyme
6 large mushrooms sliced
2 small zucchinis sliced
1 red bell pepper diced
250 grams (1/2 pound) spinach
6-7 eggs
about 10 slices of mozzarella
Parmesan cheese to taste

Preheat to 180 C (350 F).

Grease a large oven-proof pot. This is an important step because if it’s not oven proof the whole shebang won’t work. Mom usually does this with cooking spray but you can use oil or butter. Heat the pot to medium heat. Pour in the olive oil and butter. Drop in the minced onion yelling something like, “It snowing flavor chunks” as you do. Make sure to open the windows so that your neighbors know that you talk to your food. Simmer for a few minutes and toss in the garlic.

Now add the spices. Toss them all in salt, pepper, basil, oregano, rosemary and thyme. At this point if you’re over the age of 50 you’re thinking, “Are we going to Scarborough Fair?” If you’re under the age of 30 you’re probably thinking, “I have to buy all of those spices?” Either way, add them. Then toss in your mushrooms zucchinis and peppers and give the whole thing a stir.

Once those have simmered for a few minutes throw in the giant wad of spinach. It will take over the pot like a great green afro. Don’t worry. Give the spinach a few minutes and it will kind of wilt down, reducing greatly in size.

Turn up the heat and pour in the beaten eggs. Cook briefly, lifting the edges with a spatula and turning the pan , so the liquid egg comes in contact with the pan.  The egg will start to set. Once that happens, the magic that is cheese is revealed. Place slices of mozzarella over the mixture until it is completely covered. Grate on some Parmesan cheese and toss the whole pot (remember to have used an over safe pot) right into the oven. Bake if for about 15 minutes to melt the cheese and just like that, you’re done.

Cut that veggie pie into squares or whatever geometric shape follows your fancy.

Serve and enjoy with friends!

Labels: eggs, breakfast, dinner, main, vegetarian

Arepas Venezolanas

This recipe comes from the kitchen of Maya and her sister from another mister, Mariana who both currently live in Madrid. Arepas are originally from Venezuela and common in many parts of South America. The white corn flour required to make them can be found in Mexican markets in the US and in many markets in Spain and, of course, all over South America. If you’re not in one of these places, you may have to order it.


2 cups pre-cooked white corn flour
2 cups water
1 teaspoon salt
2 cans of black beans (450 grams)
2 Tbls olive oil
1/2 leek
1/2 onion
1 tomato
1 bunch of Cilantro
Your favorite white cheese.

Chop up your leek and onion. If you do not have a leek, one whole onion will work. Dribble olive oil in a pan and heat it up. Add onion and leek. Rip off about two handfuls of cilantro leaves and one chopped tomato. Toss them in. After a few minutes pour in your black beans. Make sure to drain them mostly but add in a teaspoon or two of the juice in which they are packed. Once this juice has evaporated, (some in the cooking world might say “reduced”) the filling is done.

Now it is time to construct the vehicle for this beany mischief. Fill a bowl with two cups of water and mix in one teaspoon of salt. With a sifter, mix in two cups of the corn flour and get your hands in there.

You cannot mix this with a spoon or the ghost of my mythical Venezuelan grandmother will haunt you. Knead the corn flour together with your hands. It should form a stiff dough.

Spread some butter on your hands. No, really, do it. Look I know it sounds weird and kinky but it really helps with the next part and it’s great for your skin. Grab a chunk of dough a little larger than a golf ball. Start to roll it like a top, with a spinning motion. When you’re done it will look like a top.

Flatten out your arepa attempting to avoid cracks. As your life coach, I encourage you in general, to avoid crack. You should now have a  little white disk. Heat up a pan on medium high heat and pour a few tablespoons of oil into it. Place your flying-saucers in the pan.

While you are waiting for them to brown, why not prepare the toppings? Slice the avocado into, well, slices. Grate some cheese and rip out about two more handfuls of cilantro leaves. When the arepas sound hollow when you tap them, they are done. Caution: it takes time to cook them maybe 15 minutes on each side. If you cook them too hot they won’t get done in the middle.

When you pull them out, Slice them in half like an english muffin, butter the insides and apply you mischievous toppings. You can fill the arepas with just about anything. The first time I had them they had shredded beef, so be creative!

This final picture is kind of silly because there is a fork in it. Merely a formality, I assure you. Maya informed me post haste that you eat these puppies just like you make them, with your hands.
Until next time.

Labels: main, dinner, breakfast, Venezuelan

Banana Bonanza! Part 3: Polynesian Sweet Fried Banana Puffs

The third and final installment of Banana Bonanza is here, with a vengeance!

So we managed to use up most of those bananas. What to do with the last one? How about fried dough? Yes, that sounds like a perfect idea. These are the best if you really need to deliver a combination of sugar and fat directly to your belly.

I found these bad boys in the comments of another blog so I am sorry that I cannot give the author more credit. It was submitted by Deeli from Richland, WA.


1 3/4 cups all-purpose flour
2/3 cup sugar
1 tsp baking powder
1 very ripe banana, mashed
1 1/2 teaspoons vanilla extract
3/4 cup water
3 cups vegetable oil for frying

Combine the flour, sugar, and baking powder in a bowl and mix them around. Now just like every batter we make, stir in the wet stuff. Bananas, vanilla extract, and water all go in to make a smooth sticky dough.

Heat up your oil in a deep fryer or large saucepan to 350 degrees. Though I did not measure the heat and neither should you. Just make sure it’s boiling oil! Be careful. Boiling oil was used to defend castles in the middle ages.

Scoop up about 1/4 cup of batter with a large spoon and plop it into the oil.

Fry only a few at a time. They float to the top and turn golden brown in about 3 minutes.
Flip them over to fry the other side. Remove from the fryer and let drain on paper towels.

Here you can powder them with powdered sugar or add some jam. They are fantastic plain as well.

Labels: breakfast, bananas

Tortilla Española!

No we’re not talking about those little flat things you see them put meat and cheese in down in Mexico. Tortilla Española is a surprisingly versatile and easy to prepare dish. It seems to have legendary roots in Navarre but no one really knows the derivation of this tasty ubiquitous omelet.
Prepare to be amazed at the ease with which you can make such an alluring treat.

2 medium potatoes
3 eggs
1/2 Large onion (or a whole small onion)
Olive oil (extra virgin)

Yep. That’s it.

For some extra flavor you can add peppers and or mushrooms but I like to keep this one simple. The general rule is about 1 egg per potato but I usually add an extra for eggy goodness.
Here’s how you go about it. First skin your potatoes. Then cut them up into little quarter inch cubes. In a large fry pan dump in an abundance of olive oil. Add the potatoes. Here is the waiting part you must fry the potatoes on medium to low heat so as not to burn one side of the cube. Placing a lid on your pan helps to cook them faster and more evenly. This process usually takes anywhere from 20-30 minutes.
During this time you can walk the dog, check the kettle, get in a nice book, exchange carrier pigeon messages with your friends in Romania, or simply watch the television.

In a bowl beat eggs and add salt. Once the the little cubes become soft to the touch of your spoon they’re done. At this point, take the little cubes out and mix into the bowl with the eggs. Be sure to leave the majority of the oil in the pan.

With the pan empty you can now toss in your onions. Do so and cook them over medium heat until they start to become translucent.

Add the cooked onions to the eggy potato mixture. In a much smaller omelet pan pour about half of the remainder of the oil into the bottom. Make sure to coat the edges of the pan with oil too. This will make your life easier later. Place the pan over medium heat and pour in your egg mixture.
You’ll need to cook it until it moves as one piece when you touch it. You don’t want it all sloppy. We all know that is bad. Once it has firmed up nicely, take it off of the heat and place a flat plate or cutting board over the top the tortilla. In one fluid motion (over the sink I might add) flip the whole thing so that the tortilla comes out on the cutting board.

Then simply add the remaining oil from the fry pan to the now empty omelet pan and coat the edges like last time. Gently push the tortilla into the pan and fry the other side the same way. Now if you’ve done it right the topside should be golden brown. Cook the other side for a few more minutes and serve, baby, serve!
It is best when it is hot but can be eaten cold. Cut triangular shapes from the middle and enjoy.
Bon profit!

Labels: breakfast, eggs, potatoes, tortilla

After Clubbing: Biscuits and poached eggs

So you’ve had the friendly evening, flirting, dancing, and chugging back drinks. Maybe it ended well and you’re thinking, “now what do I make for breakfast?” Never fear, the Batter Junkie will get you that second date or at least make the end of this one special.

Biscuits and eggs are one of the the most time honored morning-after traditions. So drink plenty of water, put the coffee pot on and get your ingredients!

2 cups flour (Here I used 1/2 whole wheat)
1 tsp salt
2 tsp baking powder
6-8 Tbsp butter (1/2 cup)
1 cup buttermilk

Heat up your oven just like those sheets to 218 C (425 F).

Mix the dry ingredients in a bowl while you desperately try to remember the name of the other person in your bed. Add in the wet ingredients to make a stiff dough. (feel free to make your own joke here)

Once that’s done roll it out like you did on the dance floor the night previous. Pat out the dough on a floured surface until it’s about 1/2 inch thick.

Now that you have your dough well in hand, grab a pint glass or a coffee mug and begin to make little biscuits. Place these little breakfast heroes on a tray and pop them ceremoniously in the oven for 15-17 minutes.

If your sleep over buddy has not yet awoken, you should take this opportunity to say something like, “Wow can you believe that it takes four hours to make these biscuits? I would be really grateful if someone went to such an effort for me.” Make up whatever you want to fit the situation.

Poached Eggs:
While you’re biscuits are burning (or simply baking) prepare the first egg. Here’s what you’ll need.

Some eggs
Vinegar (any kind will do red wine vinegar makes them pink!)
a small cup
A saucier  or sauce pan
some water

Fill the sauce pan a little less than half way up with water (roughly your blood alcohol level of the previous evening) and put it on the stove to boil. Pour anywhere from a 1/4 to a 1/2 cup of vinegar into the water. Take a blurry visioned moment to crack the egg into a cup.

Now you’re all set to “wow” someone who already has low expectations.

Once the water begins to boil use a spoon to swirl the water into a mini cyclone. While doing this hold the egg in your other hand.

Bring the cup very close to the water and in one fluid motion (like extending your wrist to get stamped at the door) and dump the egg into the whirlpool.

The swirling keeps the egg from going everywhere when it hits the water. I know it looks like a commercial for not doing drugs but it’s OK. It will become beautiful! Allow this little egg it’s embryonic journey to yumminess for about 4 minutes.

Oh no did you forget the biscuits? I hope you set a timer.
Split one of them and put it on a plate. With a slotted spoon, remove your egg and place it on one half of the biscuit. Rinse and repeat for each other egg. Add salt and pepper for fun.

Well, I certainly hope this helps you get by that morning awkwardness. It won’t help you remember why you thought that person was attractive last night, but you’ll be able to work through your confusion and embarrassment on a happy tummy.

P.S. It is advised that you rip off your paper club-entrance bracelet before you begin cooking.


(featuring the quaint kitchen of Kim in Seattle)

Labels: bread, breakfast, eggs

Muffins: It’s not the size that counts

These muffins are the second most compelling reason to start this blog. The lovely Rana and I began making these when we lived in Istanbul and they soon became a crowd favorite. Underneath the seemingly simply outward appearance of this fluffy little treat is a complex, vibrant wealth of possibilities. I have memorized this recipe but it seems almost every time I make it, it’s different.

Preheat the oven to around 200 degrees C (400 F).

First, assemble the core ingredients:

2 cups flour
3 teaspoons baking powder
3/4 cup sugar (white or brown)
1/2 teaspoon of salt
1 egg
1 cup milk
1/4 cup of oil

Seven ingredients are easy to remember. Four dry, three wet and you are on the yummy train before you know it. Mix up the dry ingredients in a bowl. This is the time where your creativity will shine like your high-school guidance counselor always said it would. For this particular batch I added a peeled diced pear
and the obligatory 50-70 grams (half a cup) of chopped chocolate or chocolate chips. I feel dark chocolate is perfect but really any kind works. Chop it up to and mix it in with the dry ingredients. After many failed attempts, (OK, not that many) we discovered that this was crucial to the success of the muffins. 
Observe!  Once you have dropped in your touch of inspiration, add the yummy wet ingredients. Here is the other moment where the success of the muffins lies in your capable little hands. MIX SLOWLY. Just mix it enough to get the dry ingredients wet. Stop when this happens. This will help to keep your muffins fluffy.

Glop the batter into a greased muffin tin. Here you see that mine is a mini-muffin tin, whoo hoo. Bite sized yum. Bake for about 15-20 minutes, or until golden brown.

Look upon the majesty of your creation! They should easily plop out of the pan if you greased it adequately. If not, use a plastic knife to get them out. Now they are ready to serve or as I refer to it, eat them up all by myself.

Enjoy these amazing bits of fun.

Apple cinnamon (1 Apple and 2 teaspoons cinnamon)
Cheddar Sausage (1/2 cup of grated cheddar and 1/2 cup of cooked sausage)
Have fun.
Labels: breakfast

In the Beginning There was Pancakes!

There are many reasons to start this blog but foremost is pancakes. They are, as far as anyone can tell, the first thing this little baker ever made. These pancakes have warmed souls and increased my popularity with women and men alike across four continents over the last 25 years. My name is Devon Carroll and these are my pancakes.

In order to add an air of authenticity and of course crucial editing skills here also is the lady who taught me this illustrious skill, Mom.

With 7 little ingredients you can change the world. Here they are:

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cooking oil
1 egg
1 cup milk or buttermilk (squeeze one teaspoon of lemon juice into milk to sour it.)

(originally I was taught to mix in 3 tablespoons of powdered buttermilk with one cup of water.  Buttermilk, let alone powdered buttermilk, is hard to come by abroad)

Mix up the dry ingredients. This step is not crucial but if anyone is watching it will make it look like you know what your doing. Stir the white powder around with a whisk and taste a bit of it. Look meaningfully at your audience and exclaim, “A bit too dry don’t you think?”

Then ceremoniously add a pinch more salt and say, “There, that’s better.”

 At this point your onlookers will be confused enough for you to move ahead with the next step.

Stir in the wet ingredients: oil, egg and milk. This can create clumping so use a whisk. If you don’t have a whisk or don’t know what one is use the diamond encrusted scepter of Queen Elizabeth.
You can vary the thickness of your pancakes by adding more water or flour. If you can’t work out which one does which, get out of the kitchen cause you can’t stand the heat! Here’s Mom adding a little extra water as the batter I made was a bit thick. (No matter how many times I make these they are never as good as Mom’s)

Once the batter is nice and lump-less, heat up a skillet or fry pan over medium heat. Test the pan heat by tossing a few drops of water onto it. If they sizzle it’s ready. Pour about a quarter cup into the griddle for each pancake.

Wait for them to bubble up and become dull on the edges. Vanna White here shows you the dullness. Observe.

Then flip each one. Do it like you mean it, with one fluid motion. If you flip too early you have a griddle full wet batter. Don’t do it.

Be like Mom and do it like a pro.

Once you are done serve them with some maple syrup or generally anything yummy and sweet.

If you do everything right you will have happy people asking you for more. Do it wrong and well, let’s just say no one will be clamoring to have breakfast at your house again.

Observe: satisfied customers

I hope you enjoy these as much as my brother Adam does. Until next time happy beating, whipping and licking!

Labels: breakfast