An omelet idea.

[Mosca]

This is probably going to wind up in SUWYC tomorrow, but anyhow here it is.

We were away a couple days, and I had some really freakin’ good long hots at Borgata’s buffet. They were simply braised, not stuffed, and had the seeds in, and they were pretty doggone delicious. And HOT, but they didn’t have the sustain that peppers further up the scale do; they were hot, and then less than a minute later it was over. Then the next night, after we got home and there was nothing in the house to eat, we ordered pizza, and I got an order of stuffed long hots, which were delicious, but not really hot at all. The seeds and membranes had been stripped… wimps.

So today, when I went to the store to fix that “nothing in the house to eat” thing that I mentioned before, I decided that I’d have some fun with long hots, and maybe figure out a way to breakfastize them. (Which they don’t really need, I could just fry up some long hots for breakfast. Hell, I eat cheeseburgers for breakfast sometimes. You should try them; they’re actually the cornerstone of any nutritious breakfast. Or so I’ve heard.)

So I collected a couple-t’ree long hots, some nice aged prosciutto, and I already got some Asiago cheese (no provolone though), some buffalo mozzarella, I have some fresh basil growing in a pot on the windowsill. I have some Parmagiano-Reggiano, some garlic. I have some roasted red peppers, some high quality olive oil, and some submarine sandwich oil (with oregano). I got onions, scallions, and shallots to choose from. That’s what I’m going to choose ingredients from.

Pick three! More than that, the omelet gets too busy, I’ve found. I’m picking the long hots, the Asiago, and the prosciutto, with garlic and basil. Maybe a little minced shallot. Doggone, I wish I had a tablespoon of ricotta! I could probably grate the Parmesan on top to good effect… that, with the basil chiffonaded on top. How about a drizzle of marinara? I dunno. We’ll see. I got three peppers, that will make a week’s worth or breakfastes.

There’s lots of ways to do this: I could make stuffed long hots first, after all, then roll them up in eggs. Or I could mix all the stuff together and sauté it, then fill the omelet… who am I kidding. I’m not going to make stuffed long hot peppers. I’m just going to make an omelet from stuff. I’ll chop, chop, shred, grate, eat.

Anybody got anything to add, as long as I don’t have to go buy it I’ll listen.

[Jim White]

Are you SURE about not stuffing? Because if you slit them down the side, stuff some Asiago in and then roll all that in the prosciutto, that would be a fun thing to find in the egg. But maybe I’m not thinking omelet as much as deep fried in egg batter.

[Mosca]

I was thinking the exact same thing, if I made a stuffed long hot then just put that in the omelet. But I don’t want breakfast to take forever to make. Big ideas, lazy execution.

[Reds Fan 5]

Ok, I’ll bite. What is a long hot?

[Reds Fan 5]

I know fried peppers. Never heard them called long hots. Thanks!

[Mosca]

Ok, I’ll bite. What is a long hot?

long hots:

[Reds Fan 5]

I know those peppers! Had never heard them called long hots.

[Santamarina]

A couple years ago I quit eating eggs (lame health reason…and I really miss them), but omelets were my specialty. You can transform any food - fresh or leftover - into an omelet.

I’ve had countless omelets based off spaghetti, burgers, Chinese, you name it. Got so serious about what I could do with an omelet that I contemplated opening a breakfast restaurant at one time.

The key, in my humble opinion, is an even mix of flavors. So for this fried long hot idea it would depend on the leftover status. Leftovers from last nights dinner…chop and thrown it inside. Making from scratch? T all the ingredients, sauté, and fill the omelet.

[Mosca]

I do the exact same thing with omelets; I’ve made them from burgers, meatballs, Caprese, Chinese, etc!

That’s a good point on whether to use stuffed long hots or just chop, cook, and go. I never thought of that being the deciding factor, but it is. I wouldn’t make tacos just to make a taco omelet, but I would use leftover taco fillings to do it.

[RonB]

Maybe leftover taco filling in an omelet, and then that omelet wrapped in a soft or hard taco shell?

[Mosca]

RonB you have a clear and inventive mind for this sort of thing!

[captainlee]

I think we call Anaheim peppers here what you call long hots. I have noticed that they are all over the scale for hotness. Sometimes they are almost like a bell pepper and others are really strong. A favorite camping appetizer is to roast them a bit on the fire then stuff them with cheese and bacon. Yes they are great in scrambled eggs and omelets.

[Mosca]

I think we call Anaheim peppers here what you call long hots. I have noticed that they are all over the scale for hotness. Sometimes they are almost like a bell pepper and others are really strong. A favorite camping appetizer is to roast them a bit on the fire then stuff them with cheese and bacon. Yes they are great in scrambled eggs and omelets.

Anaheims are similar but do taste a bit different. But they’re close enough that I’ve ordered stuffed long hots in a restaurant and gotten Anaheims, and sometimes Hungarian wax peppers, too. Long hots are a different color green, thinner, and are knobby and curl as they get longer.

And absolutely the same that some are not hot at all, and others really pop your tongue!


Anaheim:




Hungarian wax peppers:




Long hots:

[JLR]

Thanks for the info. I’ve never heard of long hots either.

[Finster]

I grew all 3 varieties last year.
Probably will do the same this year. Long Hots for sure. Great on pizza. Stuffed and sauteed in tomato sauce is really good too.
I like a little heat without getting too crazy. These 3 varieties, and jalapenos, are usually good enough for me, although I have done cayenne in the past.
And, as you noted, the heat from the long hots lasts just for a short time..

[Mosca]

Finster regarding the heat level, we have an Italian restaurant, Arcaro & Genell, where you can order stuffed long hots hot or mild, or mixed.

You gotta get all hot, or all mild, because at A&G the hot are BLAZING. So, you have to want that! They are hot like serranos, but without any sustain; they fill your entire mouth, but it’s gone in a couple minutes.

The upside to getting a plate of mixed is that they’re probably all yours, because no one else is going to want to take the risk!

[JLR]

Wow! That is way too much thinking for breakfast. Beer is easier. Much fewer decisions.

[Alan Brice]

And tomato juice, or V-8!

[Mosca]

Here are mine:



Butter dish for scale. The longest peppers are about a foot, but only about an inch in diameter.

[shify]

Looking at what you have, I'd lean towards a breakfast sandwich taking inspiration from the peppers and egg subs that were a staple of the italian delis/pizzerias in Northern NJ/NY when I was growing up. They used green bell peppers but could be greatly improved by using a better pepper.

Roast or fry some long hots and add to scrambled eggs and stuff that into a roll - maybe topping it with some prosciutto and/or some of that buffalo mozzarella.

[Mosca]

Oh yeah, damn right that would be good.

[rlozinak]

I learned what a long hot is. Also learned a little about peppers. Thanks

[Mosca]

Okay, the cook is up in SUWYC.

[Prof Bunky]

And here I was thinking 'long hots' meant sausages.