HUEVOS CON CHORIZO
The name pretty much says it all: This is a simple breakfast dish of eggs scrambled with chorizo. As with most simple dishes, the quality of ingredients really matters, so try to find good -- in this case, fatty and spicy -- chorizo to carry the dish. The amount of fat it renders while frying will determine how much extra oil you'll need to add. Mexican chorizo is sold either loose or in links; if yours is the latter, remove it from the casing to fry.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
- For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about 3 minutes. Turn the heat to medium-low.
- Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo.
FISH FILLET WITH CLAM SAUCE
Steps:
- Depending on what kind of flatfish you're using, either remove the top dark skin by pulling it off or cutting it off with a sharp knife or -- if the skin is relatively thin- leave it attached or scale it. Scrape the bottom white side to remove any scales and remove the sharp fins with scissors. (Or ask your fishmonger to do all of this.) Rinse the fish in cold water.
- Preheat the oven to 400 degrees. In a 4-quart pot, bring the wine to a simmer with the shallots. Add the mussels or clams, cover, and steam until they open -- about 7 minutes for mussels, 12 minutes for clams. Take the mussels or clams out of their shells, discard the shells, and reserve the meats. If the shellfish-steaming liquid is sandy, pour it slowly and carefully into a bowl, leaving the sand behind. Arrange the flatfish- dark skin side up- in a buttered or oiled dish that closely fits it and pour on the shellfish- cooking liquid. There should be enough liquid to come halfway up the sides of the fish. If there isn't, add some water or fish broth. Place the containers with the fish on the stove over medium heat until the liquid comes to a simmer. Loosely cover with aluminum foil and slide the fish into the oven . Braise for 5 to 12 minutes per inch of thickness. Carefully transfer the fish to individual platters or plates using a large spatula. Keep the fish warm while you're preparing the sauce. Strain the cooking liquid into a 2- quart saucepan and cook it down over high heat until 1/2 cup remains. Thicken the sauce by whisking in any optional thickeners and bringing it to a quick simmer. Once the sauce is thickened, add the lemon juice and parsley and season with salt and pepper to taste. Gently reheat the mussels or clams in the sauce -- don't let it boil -- and spoon the sauce and the mussels or clams over each fish.
HONDURAN HUEVOS CON SALSA DE CHILES (EGGS POACHED IN CHILI SAUCE
Make and share this Honduran Huevos Con Salsa De Chiles (Eggs Poached in Chili Sauce recipe from Food.com.
Provided by Olha7397
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Sieve chili peppers and their liquid into 7 or 8 inch skillet.
- Stir in flour and salt.
- Bring to boil and simmer for a few minutes, until slightly thickened, stirring constantly.
- Space 4 eggs on top of chili sauce, cover, and simmer over low heat until poached to desired doneness.
- Serve with chili sauce from pan.
- Woman's Day.
Nutrition Facts : Calories 174.4, Fat 10.1, SaturatedFat 3.1, Cholesterol 423, Sodium 434.7, Carbohydrate 7.1, Fiber 0.9, Sugar 3.7, Protein 13.8
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