Chorizo & Chips Huevos Rancheros

Chorizo & Chips Huevos Rancheros

I’m not a “breakfast is the most important meal of the day” kinda guy. I don’t often eat breakfast, owing to the fact that I start the day later than most of you. :)
But, if I’m not going to have lunch, a big breakfast is in order.

Here’s one of my huevos rancheros variations.
(Triple-Decker Huevos Rancheros is my pièce de résistance.)

This morning, to serve just myself, I fried 3 sliced multi-colored small potatoes in canola oil, seasoned with salt & pepper and minced garlic at the end, so as not to burn the garlic.
Making potato chips in a pan is a bit tedious, but a texture somewhat crisp is achievable; use a big pan on medium to medium-high heat, and arrange the potato slices so that they don’t overlap much, and flip them periodically. A very thin, metal spatula works well.

A mild, mexican (uncooked) chorizo.

Meanwhile, I fried 3-4 oz. mild mexican chorizo, crumbling it as it browned. While both the chips and chorizo drained on paper towel to soak excess oil, I scrambled 2 eggs in the chorizo pan, and stirred in a bit of sour cream and chives when the eggs were done.  Adding a cream or sauce to scrambled egg, just when done, lowers its temperature immediately to help prevent overcooking.

I served it topped with hot sauce and chopped chive.
How is it?  It’s hard to beat potatoes, eggs, and sausage for breakfast… or lunch. :)

Huevos Rancheros with Mild Chorizo & Garlic Potato Chips

P.S. If breakfast were a country, this would be its flag:

Flag of the Republic of Breakfast

Roasted Broccoli & Shrimp

Roasted Shrimp & Broccoli

Happy May Day!

This week is a busy one with my research work, so here’s an easy, delicious meal for you (and me). Actually, this is turning out to be “Shrimp Week” for me; this is just one of 4 posts I had in mind on the subject.

This broccoli & shrimp dish is a great find from The New York Times, c. 2009;  I’ve linked the recipe below.

For four servings, I bought 3 stalks of broccoli, 1 pound of 31-40 ct. raw, deveined shrimp, and 4 limes.

To prepare, cut broccoli into bite-sized florets.  You could use the chopped stem portion too, if you like (roasting them a bit longer than the florets), but I saved those for another recipe.  Toss the florets with olive oil (~2 T.), coriander seed (~1 t.), cumin seed (~1 t.), coarse salt, ground black pepper, and mild paprika.

Broccoli florets tossed with olive oil, coriander seed, cumin seed, salt, pepper, and mild paprika

Peel the raw shrimp and toss them separately with olive oil and the zest of 1 lime, salt and pepper.

Peel 1 pound of 31-40 ct. raw shrimp

Spread the broccoli out on a baking sheet, and roast them, first on their own, in a 425° F oven for 10 minutes.

Broccoli and shrimp arranged for roasting

After the broccoli is partially roasted, similarly arrange the shrimp in one layer on a baking sheet and bake both the broccoli and the shrimp at 425° F for about 10 minutes, just until the shrimp are perfectly done.  You can combine them with the broccoli if the baking sheet is big enough for both in one layer with a bit of space between the shrimp and florets.

Perfectly roasted broccoli and shrimp :-)

When done roasting, drizzle the juice of perhaps 2-3 limes over the broccoli and shrimp (to taste).

I served the broccoli and shrimp atop sticky white rice with a lime wedge on the side.  Give it a try; it’s a perfect combination of flavors!

Roasted Broccoli & Shrimp with Rice

Oh, and don’t skip the coriander seed; it’s important!
I found coriander seed in a bag in the bulk(ier) spice section of my grocery store.  It was less than half the price, and more than twice the quantity, of that sold in a spice rack sort of jar.

Here’s the recipe from The New York Times; I substituted lime for lemon and mild Turkish paprika for chili powder: