April 19, 2008
Lunch Yesterday
Migas–one of my comfort foods (had to eat it standing up because my goddamned back is still hurt–but the beers helped). Here’s the way I make them:
Saute some onions, chopped tomatoes, jalapenos–and when they are almost done add some tortilla chips (or torn up corn tortillas if that’s what you have).
Stir three eggs in a bowl, dump them into the mix on medium high heat–scramble it all together.
Put it on a plate and add Cindy’s salsa (don’t have that? Well… some kind of hot sauce). Then grate some cheddar cheese on top while the dish is still hot enough to sort of melt it. For this lunch I used a cheddar that has chipotle peppers in it, and it was good.
Don’t forget the beer. You will need it if you have added the right amount of hot sauce as I always do.
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fuck it. I’m off to grab some huevos rancheros from Norma’s.
Damn it, Daryl, now I’m hungry.
Also, please post recipe to Cindy’s salsa, it sounds like an important part of this dish.
Oh, I do love me some migas, and I sure am hungry right now. Hmm. Let’s see what’s in the fridge . . .
Well, Michael, I’m afraid there is no recipe for my salsas. I think I’ve mentioned before that I just don’t like recipes–I like to keep a well-stocked pantry and refrigerator, based on seasonal foods and what looks good at the market. So each batch of salsa is unique, based on what’s available. There are some basic elements that go into any salsa I make, though: Chiles (dried and/or fresh–among my favorites are the ubiquitous jalapeno, ancho, guajillo, chipotle, poblano); lots of garlic; lots of cumin (generally–depends on the chiles); lime juice. Other common ingredients that often make their way into my salsas: Tomatoes; tomatillos; tequila; green or purple onions; tamarind paste; cilantro; avocado.
The most important step is, after putting together ingredients that seem to be a good match, is to have Daryl taste it. Then I adjust if necessary.
Yum.
Speaking of food, we have friends in town from Portland, and I’m cooking a simple supper tonight that won’t take too much time away from visiting with them. Fresh (but store bought) ravioli–filled with gorgonzola and walnuts–in a simple but delicious sauce of browned butter, very good balsamic vinegar, and garlic. Sprinkled with toasted walnuts and shaved parmesan. From beginning to end, it will take no more than 10 minutes to prepare. I’ll roast some asparagus (with olive oil, sea salt and pepper) while preparing the pasta. That’s it, along with a New Zealand Sauvignon Blanc (we have yet to get a Sauvignon Blanc from the Marlborough region of New Zealand that isn’t excellent–and they’re very reasonably priced). For dessert, a pear tart (also store-bought, but just wonderful–from Whole Foods, frozen, I think it’s called French Pear Tart, just delicous). We’ll whip some cream, brew some good coffee, serve with a few fresh blackberries on beautiful plates.
I really like cooking, but I don’t enjoy slaving in the kitchen, especially when we entertain. The object, to me, is to share delicious food. I’m always much happier–whether as host or guest–when the delicious food is simple and easy to prepare.
I love all the patterns in this shot. Plate, tablecloth and rug. I like the way the patterns fold space when they meet edges… Also- I love comfort food. I had occasion to have some of the most delicious bi bim bop I’ve had since I’ve moved to NYC last night. There’s nothing like comfort food to set your brain straight after being jostled all week.