Text 15436, 98 rader
Skriven 2011-09-07 05:09:00 av DAVE DRUM (1:123/140)
Ärende: TVFN 297
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggs A La Paloma
 Categories: Latino, Chilies, Cheese, Dairy
      Yield: 6 servings
 
MMMMM------------------------TOMATO SAUCE-----------------------------
      1 tb Olive oil
      2 tb Grated onion
      1 cl Garlic
  1 1/4 ts Chilli powder
    1/2 ts Ground cumin
    1/2 ts Dried oregano
      8 oz Can Spanish style tomato
           - sauce
    1/4 c  Vegetable stock or water
  1 1/2 c  Mexican chorizo
      2    Hass avocados
      1    Lime; juiced
           Sea salt & fresh pepper
           Cooking spray
      1    Dozen eggs
      1 c  Shredded Oaxaca or
           - mozzarella cheese *
    1/2 c  Crema Mexicana or sour cream
           Minced fresh cilantro
           - leaves; garnish
 
  Special Equipment: 6 (5 1/2 by 1-inch or similar size)
  flameproof casseroles
  
  To make the tomato sauce: Heat the olive oil over medium
  heat in a small saucepan. Add the onion and garlic and cook,
  stirring, until the onion is translucent, about 5 minutes.
  Stir in the chili powder, cumin, and oregano. Cook,
  stirring, until fragrant, 1 to 2 minutes. Stir in the tomato
  sauce and season, to taste, with salt and pepper. Stir in
  the stock, bring to a boil, then adjust the heat so the
  sauce is simmering. Cook, stirring occasionally, until the
  sauce is lightly thickened, about 15 minutes.
  
  Set the rack about 4 inches from the broiler and preheat the
  broiler.
  
  Cook the chorizo in a medium skillet over medium heat,
  stirring occasionally, until fragrant, 3 to 4 minutes. Drain
  on paper towels and set aside
  
  Cut the avocados in half, remove the pit and peel the
  halves. Cut each half lengthwise into 6 thin slices. Toss
  together in a medium bowl with the lime juice. Divide the
  chorizo among 6 oven-proof, individual serving casseroles,
  about 5 1/ 2-inches wide by 1-inch deep. Cover the chorizo
  in each casserole with 4 thin slices of avocado.
  
  To cook the eggs: Spray a frying pan or griddle with the
  vegetable cooking spray and heat over medium heat. Add as
  many eggs as will fit without touching and cook until the
  underside of the eggs is set, about 1 minute. Reduce the
  heat to low and cook until the whites are completely set,
  about 3 minutes. Place 2 eggs on top of the avocado in each
  casserole. Repeat with the remaining eggs.
  
  Divide the tomato sauce among the 6 casseroles, topping the
  eggs with a thin, even layer of sauce. Sprinkle the cheese
  over the sauce, dividing it evenly. Broil just until the
  cheese melts, about 1 minute. Top each casserole with a
  teaspoon of crema and sprinkle the chopped cilantro over the
  cream. Pass the remaining crema separately.
  
  Cook's Notes:
  
  * Crema Mexicana is a mildly acidic dairy product with a
  consistency that makes it perfect for drizzling over
  finished dishes. It is available in Latin markets and some
  supermarkets. If you cannot find it, substitute sour cream,
  thinned down with water.
  
  * Oaxaca cheese is a mild string cheese from the state of
  Oaxaca in Mexico. It is available in Latin markets and some
  supermarkets. Whole milk mozzarella is the perfect
  substitute.
  
  Recipe courtesy Daisy Martinez, 2008
  
  Serves: 6 servings
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 23 April 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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