Breakfast Tacos

After I make Homemade Corn Tortillas (see recipe below), I can’t think of anything better to do with them than to make Breakfast Tacos!  These little things are addictive, yummy, and a nice break from the norm.  It’s a wonderful breakfast to serve when you have out-of-town guests.  Who would expect Breakfast Tacos??!!  Serve with fresh fruit on the side.

And that my friends, makes for a great way to start your day!!

Makes about 10-12 tacos

Ingredients

1 lb Chorizo sausage

2 tbsp vegetable oil

12 oz diced potatoes (I use the packaged diced Simply Potatoes w/ onions which is sold in the refrigerated section)

Southwest seasoning

2 tbsp butter

8 eggs

Shredded monterey jack cheese

Crema– (depending on where you live, you can probably get this at your local grocery store, it would be located near the sour cream, or by the mexican cheeses.  If it’s not in your grocery store, it would definitely be at your local latin food market.  You can pick it up when you go buy your comal and tortilla press , to make your homemade tortillas!  If you don’t have a latin food market near you, and they don’t sell crema in your local grocery store, then sour cream will do)

Mexican hot sauce

 

Directions

Heat a large skillet to med-high heat and brown the Chorizo sausage, moving the sausage around the pan often.  Once browned, put aside.  Wipe out the pan and add the vegetable oil.  Once the oil has heated up, add the potatoes in a single layer.  Season with the southwest seasoning.  Do not disturb the potatoes and let them brown.  Once browned, turn to brown the other sides.  Try to get them crisp all over.  After browning on all sides, add the Chorizo back into the pan and toss to mix with the potatoes, and keep warm with the setting on medium-low.

In a large bowl, beat the eggs.  In another skillet, melt the butter (if using), then add the eggs and scramble.  When they are almost set, add the eggs to the skillet with the sausage and potato mixture, and incorporate. 

Take a corn tortilla and top it off with the delicious concoction you just created.  Finish off your taco with a sprinkling of the monterey jack cheese, crema and hot sauce.

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Homemade Corn Tortillas

One day I woke up and decided ‘I’m gonna learn how to make breakfast tacos with homemade corn tortillas!’ 

Well, my boyfriend looked at me (once again) like I’d lost my mind.  But what he said was, “That’s a GREAT idea!!”. 

You see, the reason he looked at me like I had 2 heads is because he grew up with his mother, aunt and most the women in his family making tortillas, and though not difficult, they can be a little daunting at first.  The directions on the package for the corn flour is not that accurate.  I’ve found that sometimes I need to add more water than directed, then the next time I make them, it’s less.  It depends on the amount of humidity in the air, I guess.   

The end result is nothing that you will ever experience if you buy those packaged tortillas in your local grocery store.  Once you try homemade, you will never go back.  Ever. 

Now, before you get all excited, you need to do a little shopping.  Get yourself in your car, on your bike, or whatever your mode of transportation and get to your local Latin Food Market.  There you will find a tortilla press, and a comal (or you can buy them online). 

If you choose not to go ‘full latino’, then you can use a rolling-pin and a cast iron skillet.  I’m always out to impress my boyfriend (whose Honduran), so I went all out.

Ingredients

 

2 cups Masa Flour (I use Maseca)

1 1/2 to 1 3/4 cups warm water

pinch of salt

Directions

 

In a large bowl, add the flour and salt and mix.  Add the water, starting with 1 cup and mix together.  Add however more you need, a little at a time.  The wonderful thing about this mixture is that it’s gluten-free.  That means you can’t overwork it.   

The way this mixture should end up is a little more pliable than play dough.  It should not be wet and sticky.  If you happen to have added too much water, just add more flour.  To make sure it’s not too dry, put about a golf ball sized amount in your hand.  Roll it, then press it down a little.  If the edges crack, then it’s too dry.  Add a bit more water.  It takes a little bit to know by touch how it should feel, but don’t let it intimidate you! 

Once you have reached the correct consistency, you’re ready to make your tortillas! 

Whether using a comal or a cast iron skillet, heat to high heat.

If using a press, open it and put a piece of parchment paper, or plastic (I usually grab a large freezer bag and cut it in half, creating 2 sheets of plastic) on the plate of the press.  Once again, put about a golf ball sized amount of mixture in your hand and roll into a ball.  While forming your tortillas, keep the reserve covered with a damp towel, as it can dry out pretty quickly.

 

Place the ball in the middle of the parchment paper (or plastic), and place another piece over the ball.  Close the press and press down firmly.  Open the press and remove the flattened tortilla while still enclosed in the 2 pieces of parchment paper.  Carefully remove both pieces of paper, and place the tortilla on the hot comal.  Make sure you place it on there completely flat.  The way I do it is, I hold the tortilla half in my hand and half dangling over.  Then I lie it gently on the comal.  Almost as soon as you place the tortilla on the comal, it will bubble up a bit.

That’s what you want it to do!!  After about a minute or so, flip the tortilla. 

Once flipped it should have a brown/black markings.  Cook for another minute or so, then remove. 

Keep your tortillas warm in a tortilla warmer, or in an airtight container with a damp towel.

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Thai Coconut Soup

This is restaurant quality soup people!!  The base of this recipe is something I found on the internetz a few years ago and have tweeked it and added to it to make it my own.  If you’ve ever ordered this at a Thai restaurant, then you know this soup is sweet with curry, and spicy.  Adjust the seasoning to suit your taste.  More curry, more spicy!!  Serve over Jasmine Rice.

If you have problems finding lemon grass, it’s easier to find lemon grass paste/gel.  Also, if the texture of the lemon grass disagrees with you, feel free to remove it before serving…but I like the cruch it adds!

Ingredients

1 tablespoon vegetable oil

1 onion, quartered

2 tablespoons grated fresh ginger

1 stalk lemon grass (white part only, whack it with the side of a butchers knife to release the flavor)  or if you can’t find lemon grass, use 2 tsp lemon grass paste

3 tsp red curry paste

4 cups chicken broth

3 tablespoons fish sauce

1 tablespoon light brown sugar

3(13.5 ounce) cans coconut milk 

1/2 pound fresh shiitake mushrooms, stems removed and sliced

3 green onions (scallions), green part, cut into 2 inch pieces

1 pound medium shrimp – peeled and deveined

3 tablespoons fresh lime juice

chopped fresh cilantro

1 lime, cut into wedges

Directions

Heat the oil in a large pot over medium heat. Add the onion and cook for about 2 minutes (you don’t want the onion to get too soft).  Add the ginger, lemongrass, and curry paste and cook for about 1 minute. Add the fish sauce and brown sugar and stir.  Add the chicken broth to the mixture; stir to incorporate.  Let simmer for about 20 minutes. Stir in the coconut milk , mushrooms and green onion; stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until they turn pink. Stir in the lime juice and serve.  To serve, garnish each bowl with cilantro and a wedge of lime on the side.

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Arroz con Leche

I was given this recipe many years ago, and it’s super good!! 

By the way, this is the Cuban version.  I know there’s Arroz con Leche made in Mexico, and a few other places.  And truthfully, I don’t know what the difference is, but I know there’s a difference.  I was just told by the creater of this dish to make sure to let you all know this.  So I did. 

If you like, add raisins!  It creates a great tart vs. sweet battle on your tastebuds that you’ll thank me for later.  I also had a friend that used to bury a piece of Guava in the middle of the hot rice and let it sit a bit (I guess it gets kind of gooey), and eat it warm.  Mmmm…sounds good, huh??

Ingredients

1 cup short grain rice

2 cups water

1 cinnamon stick

2 large strips of lemon peel (without the pith)

1 (12 oz) can evaporated milk

1 (14 oz) can sweetened condensed milk

1 tsp vanilla

2 tsp sugar

ground cinnamon garnish

Directions

 
Wash the rice, to get rid of alot of the starch.  Place the rice in a pot and fill with water until about 1 inch above the rice.  Swish the rice around and drain the water.  Repeat this process until the water runs clear.  (It will be cloudy at first)
After you’ve drained the rice for the final time, keep the rice in the pot, and add the water, lemon zest and cinammon stick.  Bring to a boil.
Once boiling, reduce the heat and cover.  Simmer for about 20 minutes.
Uncover and remove the cinnamon and lemon peel.  Add the milks and vanilla and incorporate.

Cook uncovered over medium low heat, every couple minutes until the majority of the liquid is absorbed.  (Or until your desired consistency.  Some people like it kind of soupy, while others like it thick and creamy) 

Once the consistancy is to your liking, add the sugar and stir.

Remove from heat and sprinkle with a bit of cinnamon. 

This can be eaten hot or cold.  But luke warm isn’t all that appetizing.

Pão de Queijo

When I went to Fogo De Chao for the first time, I fell totally in love with their Pão de Queijo.  Basically, Pão de Queijo is Brazilian Cheese Bread or Puffs.  They’re crusty on the outside and almost creamyish on the inside.  They’re soooo good!  And it’s so very simple to ruin your dinner with these things, because it’s easy to just focus on these little balls of goodness and stuff yourself before you get to the main course.  

These puffs go great with Feijoada! 

Makes 48-60 Puffs

Ingredients

1 1/2 cups whole milk
1 1/2 cups sour tapioca flour (azedo)*
1 cup sweet tapioca flour (doce)
3/4 cup shredded parmesan cheese
3/4 cup corn oil
4 eggs
1 teaspoon salt

Directions

Preheat oven to 425 degrees. Lightly grease a 12- or 24-cup mini-muffin pan.  Combine all ingredients in a large bowl. Mix well until batter is smooth. Fill each muffin cup three-quarters full.

Bake for 15 minutes or until golden brown. Breads should be crisp on the outside and somewhat hollow on the inside, like a popover. Serve warm.

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French Onion Soup

I’ve always been a HUGE fan of French Onion Soup.  And when I acquired this recipe some years ago, it’s always been in somewhat of a regular rotation.  It’s got the perfect flavor, and as I always say, use this as is, or as a base and tweek it to make it your own. 

If you like French Onion Soup, try this recipe!!

Ingredients

1/2 cup unsalted butter

1 large Vidalia onion, 3/4 inch slices

5 spanish white onions, 3/4 inch slices 

4 (10.5 ounce) cans beef stock

2 tablespoons red wine 

1 tbsp Worcestershire sauce 

1/2 tsp dried thyme

salt and pepper to taste

4 slices French bread

1 clove garlic, sliced in half

4 slices provolone cheese

2 slices Swiss cheese, shredded

1/4 cup grated Parmesan cheese

Directions

Melt butter on medium-low heat. Add onions and continually stir until translucent.  Once translucent, add the wine and continue until the wine has cooked down and the onions have caramelized (this will take a while, but it should be low and slow to get the perfect caramelization), then transfer the onions to a large pot. 

Add beef stock, Worcestershire, and thyme. Season with salt and pepper, and simmer for 30 minutes.

Meanwhile, heat the oven broiler.  Line a cookie sheet with the french bread slices.  Place under the broiler and lightly brown, then flip over the bread and do the same to the other side.  After pulling the toast out of the oven, rub each piece of toast with the sliced garlic. 

Top each piece with a slice of provolone, and equal amounts of the swiss and parmesan cheeses.  

Ladle soup into oven safe serving bowls and place one slice of toast (topped with the cheeses) on top of each. Place the cookie sheet in the oven, and place the soup filled bowls on the cookie sheet. Broil in the oven until cheese bubbles and browns.

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No More ‘The Fervid Metrocurean’

Hi All!

Just a quick note on the name change!  I’ve inadvertently been using someones trademarked name ‘metrocurean‘ (cool blog, check it out!).  And she has very nicely asked me to stop!  So now, going forward, my blog name is ‘The Joyous Bon Vivant’. 

Thanks for reading…and I will blog to you soon!!

Lo’ Country Boil

This is a dish that’s huge in the southern states!  My mom has made it for me a few times when I’ve visited them down in S.E. Texas, and it’s always been something I’ve looked forward to.

 

This is best served with a thick layer of newspaper covering your table, plenty of napkins, and alot of cold beer!!

 

Ingredients

6 quarts water

3/4 cup Old Bay Seasoning, or to taste

5 pounds new potatoes

4 onions, cut in half

3 (16 ounce) packages cooked sausage (kielbasa, smoked…etc) cut into 2 inch pieces

 5 pounds blue crab, cut in half

6 ears fresh corn, husks and silks removed

5 pounds fresh shrimp, peeled and deveined; or 3 lbs of shrimp and 2 lbs of crawfish

3 lemons, cut in half

 

Directions

Fill a large pot with the water and heat over medium-high.  Add the Old Bay Seasoning, and bring to a boil. Add potatoes and onions cook for about 15 minutes. Add the corn, crab (and crawfish if using), lemon and sausage; cook for another 5 minutes, then add the shrimp turn off the heat.  Stir and let sit for about 5 minutes. 

Drain off the water, and pour the contents out onto a table covered with a thick layer of newspaper., and sprinkle a bit more seasoning on top of the pile if needed.  Have everyone grab a plate, and help themselves to the feast!!

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thanks…again!!

Wow…2 top 9′s in one week!!  Thanks again food buzz for the honor!!

Check out the my top 9 recipe here!!

The recognition of food buzz and its members is much appreciated

Gambas al Ajillo

Gambas al Ajillo is one of the most common tapas in spanish cooking.  This garlic shrimp recipe is simple, quick, and the oil it is cooked in is absolutely mind blowing!!  The only way to eat this is with french bread to soak up some of the delicious oil, and a glass of white wine (or beer).

Be careful not to throw out the oil when you’re done cooking the shrimp!  It’s to be enjoyed with the shrimp, it’s not just used for the cooking process!!

Ingredients

 

1/2 cup olive oil

6 cloves garlic, thinly sliced or minced if you like

1 lb medium shrimp, peeled & deveined

1/2 tsp red pepper flakes, or to taste

1/2 tsp spanish paprika

3 tbsp white wine

4 tbsp flat leaf parsley

salt, to taste

a loaf of crusty french bread

Directions

 

In a large skillet, heat the oil to medium low.  Once it’s reached the desired heat, add the garlic and let it steep for about 15 minutes.  After the 15 minutes has passed, increase the heat to medium (not too hot, please don’t burn the garlic )

Once the oil is up to temperature, add the shrimp, red pepper flakes and paprika.  Toss the shrimp to coat and cook evenly, then add the wine and parsley.  Stir to incorporate.  Remove from heat as soon as the shrimp turn pink and curl.

Serve straight from the pan, or transfer the dish (including the oil) to a wide shallow bowl. 

Enjoy your garlic shrimp with the french bread for sopping up the oil.

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