Posts tagged ‘Chorizo’

December 15, 2011

The Beautiful Bivalve | Mussels with Chorizo and Broken Fideo

In the Abode of the Dead they are known exclusively as moules, and, when served, Hades will eat them in breathtaking quantities.  They are mussels — tiny, meaty, sweet little jewels that are revered like no other ingredient in these parts.  I must admit, they are strangely beautiful.  Their black and pearly shells contrast with the orange-yellow flesh inside, and a full pan of these yawning bivalves is quite striking indeed.

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August 30, 2011

My Favorite Summer Corn | Maque Choux

Although summer corn here in Ohio is some of the sweetest and loveliest I’ve ever eaten, I still can’t help but occasionally add to an already great thing.  Gilding the already golden lily, if you will.  This is an easy, flavorful recipe that I’ve made countless times this summer, because it seems to go with everything.  And left to my own devices, I would eat bowls of this all alone for dinner.  It’s so delicious.

Maque Choux (say mock shoe) is a traditional Cajun dish of braised corn, along with

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January 30, 2011

Hangover Cure | Migas

Do not get the wrong idea: Persephone is not hung over.  She doesn’t get hung over.  Let’s just get that straight first.  But I do know that this is a malady that occasionally affects those fashionable folks who enjoy a nice meal with a few (extra) glasses of wine.

A sturdy, spicy breakfast lunch the next morning midday with a good strong bit of coffee is just what Persephone thinks you need, if you’re one of those fashionable folks.  And the refreshing thing about this is that you can be as creative as you like (or as creative as your refrigerator allows). The only basics you need are pork, eggs and tortillas.

For the migas this morning, it was a mash-up between a Spanish version that’s heavy on the pork products and the Tex-Mex version that’s heavy on the tortillas.  Typically the Spanish version uses breadcrumbs, but we have nine zillion corn tortillas in the fridge so there you have it.

To get started, I fried up some chorizo that was sliced into thick chunks, and a few slices of bacon that had been chopped into five or six pieces.  While this was frying over slowish heat, I soaked some corn tortillas in water that was seasoned with salt, some slices of jalapeno, and smashed garlic.  I also chopped up a couple of tiny potatoes and some fennel tops that we had in the fridge.  I whisked a couple of eggs together and added in a handful of watercress that was feeling lonely.   When the bacon and chorizo was just about crisp, I drained the tortillas and dried them then sliced them into thin strips.  I tipped in the tortillas, potatoes and fennel and let it cook a few minutes until most had crisped a bit (not too much, mind you) then added in the eggs and cress.  Stir and cook until the eggs are the consistency you like then divide into bowls and top with a bit of chopped cilantro.

This is pretty seasonal right now, but certainly in the warmer months, you might add tomatoes or kernels of  summer corn instead of the fennel and potatoes.  There’s also a plethora of cheese choices you can add to this everything from cojita and queso fresco (my favorite) to the shredded four cheese blends you get at the store (not so much my favorite, but entirely do-able).

Make sure you set a bottle of sriracha on the table for those that need a bit more help waking up and facing the day.

Playlist included Help, I’m Alive, by Metric.

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