Cooking: Sort of Mexican Comfort food with Homemade Kahlua

It was a lonely Friday night so far and all I did was eat junk food at watch episodes of Peep Show. I hollered at my friend Jeff who wanted to make food and his own Kahlua. What...? I'm in ! I stopped off at the grocery store to get supplies for salsa verde. His roommate Angela (and my very good friend from the Pool Parties) intended to make a mushroom omelette. We sauteed the onion and mushroom in olive oil until the onions were translucent and the mushrooms had gone slimy and started to reduce in size. Deglazed that sucker with a nice IPA. Angela started the egg in another pan and piled the mushroom mix as well as shredded cheddar cheese once the egg had set. I told her to cover the pan while we waited for it to finish so that it melted the cheese:

Meanwhile, I set to making various toppings for our supposed "pile of awesome." Started with a warm chipotle tomato sauce. Pureed chipotle peppers are a little too strong for just dipping, so I mixed 1 part chipotle puree to 2 parts plain tomato sauce. Stuck that one in the microwave for 45 seconds and it was ready to go. Next, I chopped up avocado and tossed them in salt and lemon juice. Salsa verde is pretty easy too. I used 2 grated tomatillos, salt, 1/4 of a jalapeno ,1/2 a lemon (with zest), and 1/6 of a chopped white onion.

When we plated the omelette, it was pretty brown on the bottom:
Jeff fried his own tortilla chips, warmed up the rice and black beans, broke up some queso freso and broke out the fresh cilantro. I had fun plating all of it together.
Jeff also made a bunch of coffee and reduced it with a lot of brown sugar and 3.5 tablespoons of vanilla. When it was cooled down, he added 1/2 liter of vodka. I guess that's all you need to make kahlua! The white russians were really nice with dinner!