This chili uses pork sausage instead of beef for a nice twist.
This version is a simplified combination of chilaquiles and migas, and is always a big hit when I make it for friends. It's so easy, it makes for a great group breakfast on houseboat trips, camping, or any get together.
Chilaquiles is a Mexican casserole originally created to make use of stale corn tortillas. There are many variations, many (but not all) served for breakfast. Typically, corn tortillas are cut up and fried in green or red salsa, or sometimes mole. The mixture is simmered until the tortilla starts softening. Other ingredients are then added as desired.
Migas (the North American version, not the Spanish or Portuguese versions) is similar to chilaquiles. Mexican migas doesn't fry the tortillas in salsa, but adds eggs directly to the tortillas that are fried in oil.
Heat the oil in a large skillet. Meanwhile, cut the tortillas into chip size squares or strips. Fry the tortilla squares in the hot oil, turning to evenly cook, until slightly browned.
Remove the tortilla pieces, then add the onion to the pan. If necessary, add a touch more oil. Cook the onion until slightly browned. Add the tortilla pieces back into the pan. Optionally, you can add some red sauce or enchilads sauce at this point, cooked until incorporated into the tortilla pieces. (Doing so will turn the dish from migas to chilaquiles.)
Add the diced green chillies, most of the cilantro, and a few splashes of hot sauce (not too much) to the beaten eggs, and mix well. Pour the egg mixture into the skillet containing the tortillas. Cook, stirring often, until the eggs are cooked.
Fold the shredded cheese into the cooked eggs, and serve. (Use any kind of cheese you prefer. I like jack, but a nice Mexican cheese like queso freso cotija would also work. Be careful if using cotija, though, as it's pretty salty - less is more.) Put a bowl of salsa on the table for topping.
]]>Limoncello is an Italian lemon liqueur produced mainly in Southern Italy and served as an after dinner/dessert drink. It is served chilled in small glasses (a shot glass will work if you don't have specialty glasses).
Limoncello is easy to make, but takes time. Have patience and you'll get a delicious dessert cocktail that also can be drizzled over vanilla ice cream to change things up.
Wash the lemons to remove any dirt, then carefully zest each lemon, being careful not to get any of the white pith underneath the peel. The pith is bitter, so take your time to get just the zest. I recommend a good quality zester. Put the zest in a 1-gallong glass jar with sealable lid. Add the vodka, then set aside in a cool dry place (not refrigerated, and out of direct sunlight). Let sit for 14 days.
At the 14 day mark, it's time to make the simple syrup. Heat the sugar and water in a pot and bring to a slow boil for 5 minutes. Let cool completely. Once the syrup is cooled to room temperature, add to the lemon/vodka mixture. Stir, seal, and set aside for another day or two.
After a couple days, it's time to strain. This part is time consuming, but not difficult. Take your time and you'll be fine. Do a first pass with a fine-mesh strainer, straining into a second 1-gallon glass jar. Discard the zest that collects in the strainer. I use a mesh coffee filter as a strainer, and it works great. After straining out bulk of the zest, do a second pass, but this time add a #4 paper coffee filter to the strainer. This part will go slow, because you can only add a little liquid at a time and it takes a while to work itself through the paper filter. Be patient and add a little bit at a time.
Once strained, pour into bottles and store in the refridgerator or freezer. If you're going to be giving some away as gifts, look for nice glass bottles.
Serve chilled, directly from the refridgerator or freezer.
Photo by Mattia Luigi Nappi (Own work), via Wikimedia Commons
]]>As an appetizer and dip, hummus is traditionally scooped with flatbread (such as pita) but you can also use chips or crackers. I particularly like to use baked pita chips. Hummus can also be used as a sandwich spread.
Hummus is popular throughout the Middle East, and has become a favorite appetizer all over the world. It's so easy to make, you may never want to buy store-bought hummus again! This is a recipe for classic Lebanese hummus, which is delicious as-is or can be spiced up with a topping of roasted pine-nuts, parsley, etc.
Ingredient Note: Tahini is a sesame paste used frequently in middle eastern cooking. Tahini has a consistency of a slightly thinner natural peanut butter. When first opened, the oil will have separated to the top so you'll need to stir it very well to re-mix the oil and sesame. You can find tahini in middle eastern groceries, many natural foods stores, and at Trader Joe's.
Add the garbanzo beans (drained and rinsed, with some of the liquid reserved) and garlic cloves to a food processor and pulse a few times. Add the tahini, lemmon juice, olive oil, and 1/4 of the reserved liquid from the beans. Pureé until smooth. Check the consistency and add some of the reserved liquid to thin out the hummus if it's too pasty and thick, or some additional olive oil if necessary. Add the salt while the processor is running. (Note: you can also drizzle olive oil over the top once the finished hummus is ready to serve, to give it a nice presentation.) Check flavors and adjust as necessary. Garnish with optional parsley and a light sprinkling of cumin or paprika.
]]>Bananas Foster is a New Orleans (and worldwide) favorite. It was created in 1951 by chef Paul Blange of Brennan's Restaurant in New Orleans, and named for Richard Foster, a friend of the owner and frequent customer of the restaurant.
Ingredient Note: Below is the classic Brennan's recipe. I like to modify it a bit by adding a pinch of ground nutmeg, lowering the brown sugar to 3/4 cup, and increasing the rum to 1/2 cup.
These ribs are made in your oven, so no need to wait for nice weather. The sweetness plus just the right amount of spice makes for a perfect combination.
While these ribs cook, your house will smell so good you'll be drooling by the time they're ready. The secret ingredient is baby food. Seriously. (Don't knock it 'til you try it.)
This tasty appetizer is always a favorite. Be sure to have a stack of cocktail napkins handy, as these tasty squares will leave your fingers a bit greasy (tasty, but greasy).
Nothing beats a good Caesar salad, and a good dressing is essential. There seems to be a trend towards "safer" Caesar salad dressings, leaving out the raw egg. This isn't one of those recipes. Use at your own risk (and enjoyment!)
Blend/mix anchovies and egg yolk into a paste. Stir in garlic and lemon. Add Dijon and Worcestershire, beat with a fork. Add oil slowly, and whisk or blend until desired consistency.
]]>My dad used to cook this dish when I was growing up, hence the name. It's a light, flavorful, almost soupy pasta dish that works well as a main course.
This dish is very easy to make. The only time consuming part is cleaning the calamari. Buy it pre-cleaned from your local fish market if you'd like to cheat.
Heat a large pot of salted water for the pasta.
Meanwhile, if the calamari is whole, remove the head, separate the tentacles from the body, and clean out the inside of the body. Cut calamari into quarters.
Once the water is boiling, add the pasta and cook per the package instructions.
While the pasta cooks, heat the olive oil over medium-high heat. Simmer calamari 2-3 minutes, then add onion, mushrooms, garlic, salt, pepper, and optional red pepper flakes (if using). Continue cooking over medium heat 5-7 minutes.
Once calamari has curled significantly, turn heat to high for 1 minute, add white wine, reduce heat to low and simmer for 2 additional minutes. Cover until the pasta noodles are ready.
When the pasta noodles are ready, reserve 1/2 cup of the pasta water, then drain the noodles in a strainer. Add the strained noodles to the pan with the calamari, along with the butter. Stir until the butter is melted and the sauce is well mixed into the noodles. Add a few spashes of the pasta water along the way to help the sauce cling to the noodles.
Enjoy!
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