Recipe: Scrambled Egg Omelet (using Fire Water) (Marlboro Country Cookbook)

SCRAMBLED EGG OMELET

3 Tbsp. butter or bacon fat
3 Tbsp. finely chopped onion
1 Tbsp. minced chili pepper
1 Tbsp. minced fresh parsley
2 tsp. Fire Water (recipe follows)
5 large eggs
Salt and pepper (to taste)
Butter cooked vegetables (optional)

Melt butter in a well seasoned 9 or 10 inch skillet add onion, chili pepper and parsley; cook over medium heat until onion is tender, about 1 minute.

Add Fire Water. Drop eggs into pan; sprinkle with salt and pepper. With wooden spoon, break egg yolks and quickly scramble eggs. Tilt pan and lift edges of omelet to let uncooked mixture run under. Cover pan and cook until bottom of omelet is browned and top is cooked but soft and creamy, 2 to 3 minutes.

Top omelet with butter cooked vegetables if desired. fold and serve immediately.

Makes 2 to 3 servings

FIRE WATER
Makes about 2 cups

Once you've developed a taste for using Fire Water, take the next big step: make it in larger quantities and substitute it in recipes calling for everyday water.

4 or 5 long red or green chili peppers
1 sprig fresh oregano
1 bay leaf
1/2 tsp. cumin seed
2 large cloves garlic, peeled and sliced
1 tsp. salt
2 cups boiling water
Dried red pepper flakes, optional

Wash and cut slits in chili pepper, no need to remove seeds.

Put oregano, bay leaf and cumin seed into a clean jar. Add chili peppers, garlic, and salt; pour boiling water over. Cover and let stand overnight.

Strain out solids; pour Fire Water into a glass bottle, adding a few dried pepper flakes, if desired. Refrigerate between uses.

Drizzle Fire water over cooked chicken or meat. Sprinkle over cooked vegetables. Dip crusty bread into it. Add it to soups and stews.

Source: Marlboro Country Cookbook