Filed under: Breakfast, Snacks | Tags: black beans, chorizo, Huevos rancheros, Pita, Pizza
This pizza idea came about pretty simply: it’s monday, which means Mexican food(well I’m not actually sure huevos rancheros are mexican….) and it’s Memorial Day, which means grilling. It’s been a long, but fun weekend, so I’ll keep this post short and sweet; or maybe I should say short and spicy!
Grilled Huevos Rancheros Pizza
1 cup Spicy Tomato Sauce (I used the left over sauce from my Grilled Hamour we had earlier in the weekend)
1 cup Shredded Colby jack cheese
1 link chorizo (I used Spanish chorizo but mexican would work well too!)
1 12 oz can black beans
1/2 teaspoon cayenne pepper
1 teaspoon cumin
2 tablespoons vegetable oil
2 large pitas
1 lime, sliced, for garnish
fresh cilantro for garnish
salt/pepper to taste
To make the black bean puree: Combine black beans, cayenne, cumin, salt and pepper. Using an immersion blender, puree until smooth. If the mixture is too thick, add water to thin and adjust seasonings.
Slice the chorizo and saute over medium heat until cooked and slightly crisp, being careful not to burn it. Drain all but 1 tablespoon of the drippings. Add vegetable oil and return to medium high heat. Fry eggs 1-2 minutes per side until the whites are cooked*
To assemble the pizza: Spread tomato sauce on each pita and top with cheese. Add chorizo and then fried eggs. Grill pizza until pita is crisp and cheese melts. Drizzle black bean puree and sprinkle cilantro on top. Serve with lime wedges.
*You could also crack the eggs on to the pizza once it’s on the grill instead of frying them first. Then you would grill until the whites are set, but the yolks are still runny. I didn’t do it that way because it’s been over two months since we moved here and my husband and I are just now able to eat the eggs without getting sick. I didn’t think I should push it with runny yolks.
Filed under: Fish, Main Course | Tags: Cheddar cheese, chorizo, grits, shrimp
A visit to the “Unhappiest Place on Earth” a.k.a. Disney Land inspired this dish. After a long day of lines and crowds, we returned to our hotel room and decided to order room service. The menu overall looked over priced and unappetizing, except one dish: the Shrimp and Grits. My husband claims to hate grits, but he ended up eating most of it. Anyway, we decided to recreate it with a few twists for a date night (yes, the Sous Chefs were in bed because they would never eat this anyway.)
Shrimp and Grits with Chorizo Succotash
- 1 lb large shrimp, pealed and deveined
- 2 tbs cajun seasoning
- 1 tbs vegetable oil
- 1 link Spanish Chorizo, diced
- 1 large onion, diced
- 3 small green chili’s, diced, seeds removed (unless you like your food to burn your mouth off)
- 1 can sweet white corn
- 3/4 cup instant grits
- 3 cups chicken stock
- 1 cup sharp cheddar cheese
- Combine shrimp and Cajun seasoning, refrigerate while you make succotash.
- Combine chorizo and onion, in large skillet over medium heat and saute until onion is translucent. Pour off excess fat. Add chilis and corn and saute until corn is warmed through, being careful not to burn chorizo. Remove from heat, set aside
- Bring chicken stock to a boil. Meanwhile, heat oil and saute shrimp over medium high heat until opeque and cooked through.
- Once stock is boiling, add grits and whisk. Cover and reduce heat to medium for five minutes. When grits have obsorbed most of the liquid, remove cover and wisk in cheddar cheese until fully incorporated.
- To plate, pour grits on to plate, add 2-3 tbs succotash and top with shrimp. Garnish with fresh cracked black pepper.
Serve with Cornmeal Fried Okra as an accompaniment.