It tastes 1000x better than it looks – and it looks pretty delicious.
I absolutely adore José Andrés’ original recipe for Huevos Fritos con Chorizo y Patatas and thought in celebration of the day of love, I would make a less spicy version for Faye so that she too, could bask in the glory of its tastiness. (The original dish doesn’t use black beans and calls for regular white potatoes.) Using sweet potatoes in place of the white potatoes definitely cuts the spiciness of the chorizo enough so Faye will eagerly scarf down her portion.
As the original and this adaptation may be the best brunch dishes that I’ve ever eaten, I highly recommend that next weekend you grab yourself some friends, some eggs and chorizo, and enjoy one of the best breakfasts in the world. You are very welcome. Continue reading
Swiss chard. What a great green vegetable. It can hold its own when tossed amongst pastas or chickpeas and bring out the flavor in a well prepared chicken or steak dish. Perhaps its best quality, in my humble opinion, is that it is an easy green vegetable to wash. Let’s face it–the reason I don’t make a green veggie every single time I cook is that I absolutely hate washing bits of dirt out of the myriad of places it has hidden itself amongst greens. Lettuces, leeks, and spinach are bad, but cilantro… Man, don’t even get me started on cilantro.
I made this lovely swiss chard dish last night as I felt our nutrient-less dinner of mac & cheese needed some serious boost of vitamins. It was well worth the washing time.