True Confessions of a Mid-Life Cook

There's a definite correlation between my profound love of music and how and what I've taught myself to cook. My favorite music to listen to and to perform is soulful, sensual, sometimes funky and always bluesy in nature . . . and that's exactly how I cook. I like to get my hands in the food. I chop, I knead, I stir with my hands. Sometimes I wear my big rimmed cowboy hat, nightie and Old Gringo boots in kitchen, sometimes a coonskin cap when the mood strikes and sometimes just an apron and a smile. Using the freshest of ingredients, I love to bringing a new spirit to old favorites. I am so to drawn dishes seeping in both Texas and Southern tradition,with a special affinity for those authentic old jewels found in South Louisiana.
Because they, too, are so powerfully soulful?

I've discovered being a good cook is a journey and not a destination. (Yes, I stole an over-used corporate slogan and made it my own--but it's still the truth) Every time we screw up, we learn. And in part, that's what this blog is about. Cooking fearlessly. With heart, with soul -- and with some damn good music to inspire. (If your three layer chocolate cake ends up looking like a Jerry Springer rerun or you cut the tip of your thumb off while making New Year's Day gumbo, WHO CARES?Proclaim Francine Reed's "I'm a Handful" your theme song. She would like that.)
We cook because we find ourselves kinda empty if we don't.

Thursday, September 10, 2009

Migas - it's whats for breakfast


Please don't think crumbling tortilla chips and adding them to scrambled eggs makes Migas. The secret is in browning corn tortillas in a little butter and oil that you will also use to cook your eggs in to marry the flavor of the corn into the eggs. I know this because Flaco told me at our neighborhood bar one night right before he disappeared for Lent. (He quits drinking during Lent each and every year.  Otherwise he's full of beer 24/7.)


A little vegetable oil and a little butter
One or two corn tortillas sliced in quarter inch squares
four or five eggs, beaten with a little water
1 chopped tomatoe
1/2 chopped onion
1 seeded and chopped jalapeno
salt
pepper
tsp cilantro chopped (optional)
grated cheese for topping

Heat oil and butter skillet over med heat until is popping
Add corn tortilla pieces and brown til golden (crisp), careful not to burn
drain on paper towel and set aside
Turn heat down to low and add eggs to same butter/oil combo and cook until almost done
Add tomato, onion and jalapeno and cook until hot and eggs are done
Add cooked corn tortilla pieces
Add salt, pepper to taste and cilantro if desired
Top with cheese or salsa or both before serving.

Flaco is right about this must-do migas concept and I will tell him that after Good Friday.
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