Text 6815, 100 rader
Skriven 2013-11-18 05:53:40 av Dave Drum (1:261/38)
Ärende: Chile 4561
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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 spice mix
    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

  Recipe courtesy Daisy Martinez, 2008

  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.

  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

... Fervor is the weapon of chioce for the impotent. -- Frantz Fanon

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