Chorizo Con Huevos

A favorite of mine is Mexican chorizo, the fresh-sausage version of the spicy cured sausage Spanish favorite. It's great in a queso dip, a quesadilla or burrito...but best of all in eggs for breakfast.

Honestly, I did little (like none) research and I have no idea if this is close to authentic, but it tasted right. This is SO good for breakfast.

Chorizo Con Huevos:
(serves 6-8, but chorizo can be frozen and used as needed)
1 lb ground pork (finely ground or twice-ground, ask, it's important)
4 dried guajillo chilis
2 cloves garlic
1 small onion
Salt and pepper
2-3 tbs apple cider vinegar
Hot water as needed
1 tbs sugar
Salt and pepper

Eggs, beaten lightly with 1 tbs of water per egg

Directions:
Blend all ingredients (except pork, s&p and eggs) in a blender or food processor until finely blended. Meanwhile, saute pork in a saute pan with salt and pepper until lightly browned. Add pepper mixture and simmer until all liquid is reduced and sausage begins to brown and crust.

Pour egg mixture over sausage and toss, turning off heat just before eggs firm entirely. Serve with beans, tortillas and hot sauce as needed.

Spinach Artichoke Crustless Quiche

Today I hosted a girls brunch and spent a very enjoyable day talking (and talking) about everything we could think of, sipping mimosas and eating a low-key (but delicious) menu.

I served a platter full of a trio of green, red and black grapes, pumpkin-chocolate chip muffins and this quiche. Add mimosas and its a party! Best of all, it's so easy that I get to enjoy the party too.

Thanks Mo, Chrissy, Mel, Julie, Kathryn and Lorene (hope I spelled that right!) for coming!

Spinach Artichoke Crustless Quiche:
(makes one 8-inch pie pan of quiche, can be doubled or tripled)
1 6 oz package frozen, chopped spinach (thawed and drained)
1 can artichoke hearts (approx 13 oz), drained and chopped
3 eggs
1/2 c heavy cream
4 oz (or slightly more) grated cheese (whatever you prefer, I used an Italian blend and sharp cheddar)
1/4 c sour cream (I used light)
Salt and white pepper to taste
Sliced Roma tomatoes for garnish
Grated Parmesan cheese (for top)

Directions:
Scald cream, then remove from heat and stir in cheese until melted. Let stand 2-3 minutes. Add other ingredients, then mix in eggs 1 at a time. Stir well to incorporate. Spray a pie pan with olive oil (or rub with oil) to prevent sticking, then pour in quiche mixture. Top with tomatoes, then sprinkle with grated Parmesan. Bake at 350 for approximately 30-45 minutes or until set in the center and slightly browning on top. Let stand 10 minutes or so before serving. Can be served warm, at room temperature or chilled.

Quail Egg Deviled Eggs

I love deviled eggs - they are the perfect retro appetizer. So, when I brought home a little carton of quail eggs and had nothing to make with them but adored their cuteness, I finally just used them to make mini deviled eggs. Mini like an inch long and half an inch wide kind of mini.

Wow are these little guys cute. I mean squealing in my kitchen kind of cute! And they tasted delicious - no different to me than chicken eggs - but delicious. I will be serving these at every cocktail party I host this season.

Anyone have any other uses for quail eggs?

Quail Egg Deviled Eggs:
(makes 20 halves)
10 quail egss
2 tbs mayo (I used light mayo)
1 tbs dijon mustard
1 tsp (or more) spice seasoning such as Penzey's Old World blend (a concoction featuring paprika, salt, sugar, pepper, celery salt, garlic and onion)
Dried dill (or fresh) for garnish
Finely chopped shallot for garnish (optional)

Directions:
Place eggs in a small saucepan, cover with cool water. Bring to a boil, then turn off heat. Let stand 5 minutes. Drain and let cool. Peel, cut in half, carefully remove yolks and mix with remaining ingredients (except garnish). Place yolk mixture in a plastic sandwich bag (or piping bag), cut off tip and pipe back into egg whites. Top with garnish and serve.

Look how little they are compared with the glass of wine!

Asparagus Goat Cheese Omelet

Wednesday was a holiday and I don't work on Friday during the summer and I took Thursday off, so I am in the midst of a blissfully long weekend.

Taking full advantage, I had my parents over for brunch this morning. We had such a lovely time catching up and they came bearing delicious berries and a beautiful bunch of flowers. Thanks Mom & Dad!

I served the omelets with the berries and a tea blend from Souvia Tea, a great little local tea store that sells more tea blends than I could have imagined. This one is my favorite. It's aptly named Afternoon Delight as it is a delightful blend of black and green teas with orange peel, lemon, cinnamon and ginger.

Asparagus Goat Cheese Omelet:
(makes 2 omelets)
2 whole eggs
4 egg whites
Glug of cream, milk or half and half (about 1/4 c)
1/4 c goat cheese
1 lb asparagus tips, cut into pieces
1 tbs fresh chives, snipped into small pieces
Salt and Pepper to taste
Olive oil as needed

Directions:
Saute asparagus in olive oil, season with salt and pepper and cook until lightly browned. Remove from heat and reserve.

Mix eggs and milk/cream with a whisk. Heat a saute pan, add olive oil and pour half of the egg mixture into pan. It should be a thin layer. Allow to cook until firm on the bottom. Add half the goat cheese in little chunks, then the asparagus and a pinch of chives. Fold one half over the other, season with salt and pepper. Remove and keep warm while you make the second omelet. Slice and serve, tossing a few more chives on for garnish.

Asparagus Frittata

Brunch with my best friend Kelley is pure bliss.

Fresh warm croissants that she picked up, mimosas made with cava, Chambord and orange juice, fresh strawberries and a quick and easy asparagus frittata. All that followed by a messy but great painting project and then hours at the pool with frosty beers.

Thanks Kelley for the croissants, the wine and best of all, your friendship. Love you and can't wait to see you two tomorrow at our barbecue!

Asparagus Frittata:
(serves 4-6)
8 eggs
1/4 c half and half
1 c chopped asparagus
1 large shallot, chopped
Olive oil as needed
Salt and Pepper
1 tbs chopped fresh parsley
1 c grated cheese (I used an aged white cheddar)

Directions:
Preheat oven to 400. Saute asparagus and shallots in olive oil in an oven-proof saute pan, salt and pepper to taste. Remove from saute pan, add more oil to pan to prep for eggs being added.

Meanwhile, mix eggs and half and half until well incorporated, salt and pepper and add parsley, reserving a sprinkle for garnish if desired. Add asparagus and shallot back to pan, spread out evenly and pour egg mixture over the top. Cook until bottom is beginning to firm up. Next, top with cheese and place entire pan in oven and bake until cooked through and puffed up. Quickly place under broiler to brown. Slide out of pan and slice and serve.

Egg, Bacon, Avocado Breakfast Burrito

Multiple beers on the beach and wild banana boat rides require solid, hearty breakfasts on the patio - preferably with a bloody mary on the side.

Egg, Bacon & Avocado Breakfast Burritos:
(serves 4)
8 eggs, scrambled with 1/2 c grated cheese
1/2 lb bacon, fried and roughly chopped
Fresh salsa
Fresh tortillas
1 avocado, sliced

Directions:
Scramble and cook eggs, add cheese until melted. Fry bacon and drain on a paper towel, chop roughly. Fill warmed tortillas with eggs, bacon, avocado and salsa, to taste. Serve immediately.

Book Club Brunch

I cherish my every-month-or-so book club. Not just for the accountability to read since I usually read on my own, nor for the additional night out during the week, nor even for the aura of intelligence and culture it lends me when I mention I am in a book club.

No, what I really love about my book club is spending time with smart, beautiful women and having engaging conversations about something other than dieting or men, although we do talk about those things on occasion. And of course...the second best part and close runner up...the food and wine.

So this month, I hosted the book club and served brunch. Here is the menu & recipes.

Champagne and orange juice (thanks Jennie for the juice)
Mixed fruit salad of apples, strawberres and red grapes (thanks Jennie)
Chedder Green Chili Cheater Souffles
Sweet and Spicy Bacon
Apple Tarte Tatin

Cheddar Chili Cheater Souffles:
(serves 6-8)
8 slices fresh white bread, crusts removed, cut into rough cubes
1 4 oz can green chilis
8 oz shredded cheddar cheese - can use any cheese you like
2 cups milk
Salt & pepper to taste

Directions:
These are called cheater souffles because the white bread absorbes the liquid and the texture is just like a souffle, only they are more stable. They still will puff up beautifully (and sink) but not quite so dramatically as a souffle.

Layer bread chunks, chili and cheese in ramekins or muffin tins, or use a 9 x 9 caserole dish. Individual servings are more fun for brunch, so I typically use muffin tins. Pour egg/milk mixture that you have whisked well to incorporate over the bread/chili/cheese. Salt and pepper. Bake at 350 until puffed up and golden brown. Serve immediately.

Sweet and Spicy Bacon:
(serves 6-8)
From Gourmet, this recipe is a keeper.
1 lb thick-cut premium bacon
4 tbs brown sugar
1 tsp cayenne (or to taste)
1/2 tsp sea salt
1/2 tsp fresh ground black pepper

Directions:
Lay bacon on a baking sheet, not overlapping. Sprinkle spice mixture over top, bake at 350 until crisp and brown, turning once.

Apple Tarte Tatin:
(serves 6-10 for a brunch)
This is the oh-so-simple but impressive recipe I posted here.