Archive for November, 2013

November 29, 2013

Nothing I’m more thankful for than Huevos Rancheros

huevos rancheros

It’s the morning after our Friendsgiving feast last night in Manhattan and feeling a bit homesick. One would think I’d want to curl up with a bowl of congee: light fare after a night of pigging out, food of my people and all. But nope. Jumped out of bed this morning with a inexplicably strong craving for huevos rancheros. R took one look at the heaping plate of chorizo, fried eggs, and warm tortillas and responded with “woa…bIG breakfast..”

You betcha.

INGREDIENTS:

  • 1/2 lb chorizo*, sliced
  • 1/2 avocado, sliced
  • 1 lime
  • 1/2 medium onion, diced
  • 1/2 medium red bell pepper, diced
  • 1 clove garlic, minced
  • ~ 3/4 can of diced tomatoes, in juice
  • 1/2 can black beans, with liquid
  • optional: 1/3 can of corn
  • salt
  • black pepper
  • 1-2 tsp chili powder
  • 3 eggs
  • 3 white corn tortillas (these dont get soggy as fast as flour)
  • cheese (cotija if you have it, or shredded mexican blend)

*NOT cured chorizo, but uncooked chorizo sausage. Note packaging instructions if you have to remove the casing. I keep it on unless it’s plastic…The type that comes in plastic casing tends to be the ground meat type that breaks up. Either is fine.

INSTRUCTIONS:

  1. Slice avocados. Squeeze over lime juice to keep it from oxidizing/browning.
  2. Toast tortillas in a single layer in toaster oven until they poof up. Start this while you begin cooking, remember to check on it from time to time so you don’t burn them.
  3. Heat pot over medium high heat. Add a bit of cooking oil, and cook sliced chorizos until browned and cooked through on both sides. Stir as needed. Remove and set aside.
  4. In remaining chorizo grease, add chopped onions and bell peppers. Season with chili powder. Salt generously and stir until soft, ~3 minutes. Add garlic. Stir until fragrant, 1-2 min.
  5. Add back beans with liquid in the can (this will help thicken the sauce), canned tomato, (and corn if you like corn). Salt to taste. Cover pot and simmer while you fry eggs.
  6. Fry eggs. In a 8-10” frying pan, heat on high. When pan is just smoking hot (or eggs WILL stick), add oil. Let oil heat to a shimmer, then bring heat down to medium/medium high. Crack three eggs into pan, spaced evenly. If you don’t like super runny eggs, carefully shimmy your spatula underneath each egg, then flip and let the top side just kiss the pan. Turn off heat. Salt and pepper tops of eggs.
  7. Plate tortillas, spoon over lots of tomato-y bean salsa. Top with a runny fried egg. Top with cheese. Squeeze over some lime juice. Add avocado and chorizo to the sides (or keep adding it to your tower if you’re brave.)
  8. EAT.

huevos rancheros 1

Side Notes:

  • I love Tortilla Factory tortillas. I’ve said this many times before. I keep packages of it in my freezer at all times. Great chewy texture.
  • AVOCADOS:
    • Buying: avocados should be tender and give slightly when you press firmly on them (grip the whole thing in your hand, dont just poke it or youll bruise it). Skin should be dark, almost black, but NOT wrinkly or dimpled in any way. When buying avocados, I always get varying degrees of un-ripeness. ‘Cause you don’t eat five avocados in one day…. so get some that are a few days a way from ripening, that way they’ll be perfect when you finally get to it.
    • Cutting: I rock the knife from tip to end of one side, then back up to the tip on the other side (the pit will obviously prevent you from simply chopping it in half). Firmly chop down on the seed, twist the knife, then pull the pit out. Wrap the pit in a paper towel and gently pull it off the knife (be careful). Peel the skin off. If it is properly ripe, it will come off in sheets. Then slice and squeeze lime juice over it to keep from browning. IF the skin does NOT simply peel off (it’s probably not ripe enough), carefully slice with skin side down, then try to spoon out the slices. Messier, but will suffice.

huevos rancheros 2

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November 26, 2013

Easy Berry Cobbler

photo 2

Adapted from a Betty Crocker recipe

Want cobbler in 20 minutes? This recipe could be a dangerous thing. I don’t even have flour at my apartment right now let alone baking powder. This recipe uses Bisquick mix and frozen berries. Meaning you can have fresh warm cobbler every night…

Makes 2 big servings. I bake these in a 4 cup, glass tupperware bowl (or the yellow Snapware). Perfect for saving leftovers (rare, but it happens).

INGREDIENTS:

  • 2 cups frozen mixed berries (raspberry blackberry blueberry)
  • 1/4 heaping cup of brown sugar
  • 1 tbs water
  • 1/2 tbs corn starch
  • 1/2 cup Bisquick mix
  • 3/4 tbs of butter, melted but not heated (nuke until mostly melted, then stir until fully melted)
  • 2 tbs whole milk (I use the half and half I keep in my fridge for coffee..)

INSTRUCTIONS:

  1. Preheat oven to 430F
  2. In a medium sized sauce pan, add berries, corn starch, sugar, water.
  3. Turn heat to medium and stir until sugar dissolves and berry mixture begins to congeal and thicken. Do not use high heat as it will burn. **Carefully dip in a clean spoon and taste! Adjust sugar as needed. If too sweet, add a squeeze of lemon juice. Note that the mixture should coat the back of the spoon and not run off. If it looks too watery, add more corn starch, a pinch at a time.
  4. When berries begin to bubble, let it boil for 1 minute then turn heat off and pour mixture into 4 cup baking dish.
  5. in a small mixing bowl, add Bisquick, lightly melted butter, and milk. stir until JUST combined into a dough. If it is still crumbly, add a dash more milk. DO NOT over mix.
  6. With a large flat spoon, plop small sections of dough into berry mixture.
  7. Place on flat baking pan (in case it bubbles over) and bake in oven for 15 minutes. Mixture will be bubbling and edges of the dough will have baked to a nice golden brown.
  8. Serve with ice cream or a dash of cold cream! Tastes good cold the next day, too.

Berry Cobbler