Feeds:
Posts
Comments

Archive for June 1st, 2020

Covid has forced us to try to reinvent our favourite restaurant meals. Not because we’d rather not get take-out, because we’ve been trying to support our local restaurants at least once per week, but it’s because some of our favourite places don’t offer take out right now! 

Some restaurants (who are not offering take out) are offering online demos of some of their popular dishes; my favourite French Bistro has two recipes on IGTV, French Onion Soup and their delectable Tart au Citron. The French onion soup takes about three days to make and the tart au Citron takes two days! They are a lot of work! I am happy to wait until I can go and order these in person because I don’t have the patience to wait three days for my soup to be ready. 

This is half of Playa Cabana Cantina’s huevos rancheros. It ain’t pretty but it’s damn good.

The Mexican chorizo recipe was in response to not being able to find it locally (yes, there are places downtown but I wanted to stay close to home in these unusual circumstances). We just love this Mexican place, because their Huevos Rancheros is simply TDF! We literally dreamt about this dish while we were in Spain, it was going to be one of our first restaurant meals back home. Then the sh%$ hit the fan and you know the rest. The first layer is made of rice and beans, then a warm, soft flour tortilla, then some wonderful flank steak with crispy chorizo and finally topped with a perfectly fried egg. Warm, smokey, earthy spices make this dish moreish. The dish is literally enough for two, we always share, getting a second egg for an extra dollar. I created the chorizo recipe for this dish and to be honest, it really hit the spot.

This is a version of the Huevos Ranchero we made about a month ago.

Home Made Mexican Chorizo

A KitchenInspirations Original Recipe

Makes 400 g of raw, loose chorizo

Ingredients:

  • 350 g ground lean pork
  • 60 g bacon, finely chopped
  • 5 g ancho chilli powder
  • 2 g smoked paprika
  • 1 g Mexican oregano
  • Pinch of cloves
  • 4 g salt
  • 10 g sweet paprika
  • 13 g roasted garlic

Directions:

  1. Mix all of the ingredients together and form into 80 g patties. Freeze in patty form, defrost in the refrigerator before use (you can also cook from frozen, it just takes longer).

Notes:

  • I’ve been watching a lot of cooking demos and one I recently saw was Chef Michael Simon from Food Network cooking ground meat as a patty. He wasn’t making patties, just searing them on both sides and breaking them apart as they cooked. It’s a fantastic method, you get even browning on both sides and the meat is very easily broken up.
  • I have made this recipe with Beyond Ground Meat and it works out very well; don’t add the bacon if you are cooking vegetarian but you may wish to increase the smoked paprika to 3 g to get a smokier flavour. 

Read Full Post »

%d bloggers like this: