Ghinis Eggs Provencale - our signature dish

per order per person

Take your favorite kind of tomato, ripe, and slice off both ends. Slice your tomato once in half and place those open sides down in your saute pan. Salt, pepper & olive oil lightly your tomatoes and start to cook them on med, covered with a lid. Cook for 5 minutes or until softened, flip the tomatoes over and put one Tb of chopped fresh garlic between the tomatoes, let garlic cook for about 1/2 minute and add two eggs any way you like them. Add thyme to the top of the entire dish and continue to cook until the eggs are cooked to your liking. Serve with a nice crusty baguette from La Baguette Bakery.
Bon Appetit

We get our hot house tomatoes from Willcox, we try to support our local industry in any way we can. Our bread comes from La Baguette Bakery, & our produce company is also local.
This dish originated in my mother and grandmother's kitchen, but it was made in the oven, baked slowly with the garlic & thyme at the end. Of course that is not practical in a fast paced breakfast atmosphere, at the restaurant, so we gave it a little twist and put it in a saute pan. This dish is absolutely fabulous and can be eaten any time, day or night. Eat this dish with caution; it is very addictive.

The secret to every good recipe is 1st reading it thoroughly, & mis en place (everything in its place), chop and weigh everything out before starting your recipe.

Pepper Picasso

3 bell peppers seeded and chopped
saute without oil, skins of the peppers start to blacken
add to the peppers 5 oz chopped yellow onion &
1/4 cup olive oil &
1 TB chopped garlic
saute until browning occurs & add:
5 cups water
8 oz roasted green chiles (canned or fresh)
1 tsp salt
10 oz half & half
add 1/4 tsp ea:
paprika, coriander, black pepper
1/8 tsp cayenne

Bring to a boil & reduce to a simmer for 20 min blend thoroughly with a stick blender or immersible blender, if one is not available, carefully ladle soup into a blender, blend until smooth, put the blended soup back into the stock pot & heat back up, then add: flour slurry* to heated soup, cook for 5 min on med heat, or cook until your soup thickens.
You are now ready to enjoy this fabulous recipe, it is called pepper picasso because we have found it to be a masterpiece in your mouth.

flour slurry recipe*
(in a jar put 1 cup cold water, 1/3 cup flour, shake well to combine)

serves 4-6

The secret to every good recipe is 1st reading it thoroughly, & mis en place (everything in its place) chop and weigh everything out before starting your recipe.

Soupions a L'ail - Garlic Calamari

24 oz cleaned and sliced calamari, with tentacles
12 oz yellow onion julienned and cooked in olive oil in a large heated frying pan - set aside

1/4 lb sweet unsalted butter
1/4 cup olive oil
1/4 cup chopped fresh garlic
cook until the garlic starts to smell wonderful and gets a little color (be careful not to cook garlic too much or too dark, it will get a very bitter flavor)

12 oz cooked yellow onion
then add 1/3 cup of dry white wine and reduce by 1/2
add 1/4 tsp ea salt & pepper & a dash of cayenne pepper,
now you can add the calamari to the pan and stir to coat the calimari with all of the wonderful flavors top to bottom.
cover with a lid and cook for 2 minutes no longer.
Your calamari will be a fabulously tender work of art to your tastebuds.

Soupions are the name for Calamari, but only in Marseille France. I dont think that if you were to speak this name to any Frenchman of any other city that they would know what you mean. This is an amazing dish, we serve this dish with a side of baby mixed greens topped with our housemade vinaigrette and a side of basil grilled baguettes.

serves 4

the secret to every good recipe is 1st reading it thoroughly, & mis en place (everything in its place) chop and weigh everything out before starting your recipe.