Red eyed ABT's and Quesadillas

Unknown

<p />Just a creative spirit I guess, for sure it was not just plain boredom. I just thought that since I was going to be stabbing them little scutters with toothpicks anyhow, I might as well set some of them grape maters on top, if for nothing else just for looks. They was good and the maters was worth it, but only if you put em all the way across. The other dish however is certainly a keeper, and here is the recipe:[p]POTATOES & CHORIZO WITH BAKED EGGS[p]· 2 lbs baking potatoes
· ½ lb chorizo
· ¼ med onion
· ¼ tsp salt
· Salsa
· 4 lg eggs
· 1 cup Monterey jack cheese[p]Cut up the baking potatoes in small dice and boil until barely tender and drain. Fry the chorizo until brown and remove from pan and set aside. Return potatoes to pan with onion and fry to your liking and add chorizo, salt and finish. Dip the mixture into some pam sprayed bowls that are oven proof (forget what you call em now), leaving room on top for indentation to hold one egg for each bowl and enough room on top of that for a thick layer of cheese. Bake 375 20 min till bubbling on sides and then….eat with some tortillas like quesadeillas. You may want to put into the bowls a little of the salsa to keep them moist to your liking. [p][p]

[ul][li]Red eyed ABT's & quesadillas[/ul]

Unknown

Chet,
forgot to tell ya, I didn't use the eggs. I did become interested though in this because of the eggs and thought it would make a nice breakfast off the BGE.

DTM

Yo Chet,
Did you use Mexican or Spanish chorizo?
Thanks
Dan

Unknown

DTM,
Mexican made in store...Homemade...I watched em peel about 10 heads of garlic...never seen such a pile of cloved , must have made 100 or more. I wondered when I did this post if others would be using brand name or homemade. I bought some when I first got to know of Chorizo at the Wal-Mart and that stuff is rotten...cooked away like water. The kind I get is not different when you get it cooked than if you crumbled up some Jimmy Dean and fried it, except the spices. This is a great dual purpose recipe that I am sure surprised didn't go anywhere on the forum...guess it's the ABT mania...

DTM

Hey Chet,
I love chorizo especially with scrambled eggs. Your recipe is very similar to a classic Spanish chorizo and egg dish. These are the recipes I use for each type.
Mexican Chorizo
2 Lb. ground pork.
3 1/2 tsp. salt
6 Tbl. pure ground red chile
6-20 small hot dried red chiles; tepine, Thai dragon, pico
de gallo or the like, crushed
4-6 cloves garlic, minced
2 Tbl. dry leaf oregano
2 tsp. whole cumin seed, crushed
1 tsp. fresh ground black pepper
1 1/2 tsp. sugar
4 Tbl. good cider or wine vinegar
2 1/2 Tbl. water[p]Spanish Chorizo
5 lbs pork butt ground
3 T Morten's Tender Quick
1 t Prague #1
1 T blk pepper
3 T Smoked Spanish paprika, hot
1 t cumin seed
1 t fennel seed
1 t oregano
2 t crushed red pepper flakes
1 T white sugar
2 T minced garlic
1/4 c balsamic
1/2 c plum wine
Grind pork coarse. Rough crush cumin, fennel, and oregano. Mix dry spices. Add garlic & mix. Add all to pork and mix completely. Cure in frig overnight. Stuff into 1 1/4" casing. Blanched some to 140 internal. Ice water shock. All to frig to dry 6-8 weeks. No difference in blanched and unblanched.[p]Dan[p]

Unknown

DTM,
So many good things to try...I'll put that on the list. Some of the small markets around here have both the dried and fresh... the kind I used had just been made. I really love made from scratch stuff and have a pretty good record for success on average, and get to enjoy things being better than if we bought it or what it was like when we got it at a restaurant. The recipe I used came from a book by Marge Poors.