The hubby can be funny at times. He had a running joke this past winter, because it was such a long, brutal winter, that it would feel good to be able to sweat again. Well, yesterday was the first day of the year that I sweated. The other times I was merely perspiring. Oh, yes, there’s a difference. Ask a hog.
It was hot and humid and I was out in the garden planting my bean seeds and watering them and what not, enough to get me feeling hot and humid, until it rained. Back inside, I had a choice. Shower and then go out for dinner or make dinner and then shower. As I contemplated, a message from a very good friend came. It was National Egg Day. Thank you!
I had 2 dozens eggs in the fridge. I had been eating out for the past several days. I didn’t want to make my kitchen hot and humid. I had a hankering for Mexican food. So I reached for my “Mexico The Beautiful Cookbook” and went to the huevos section.
Quick and easy was what I was looking for. And I found two. Huevos “Rabo de Mestiza” (loosely translated as “in the rags and tatters of the daughter of a Spaniard and an Indian” by the book) and Huevos Ahogados (Drowned Eggs). How could you go wrong? I sort of married the two recipes, made extra sauce to add to the rice, and got myself an easy, quick, and satisfying dinner ready in under 30 minutes. Take that, Rachel Ray!
1 chile poblano
4 plum tomatoes, peeled
1/2 onion, roughly chopped
1 clove garlic
1/2 tsp salt
1/2 tsp pepper
1 tbsp olive oil
3 tbsp grated cheese (Monterey Jack or Cheddar)
1. Roast chile poblano under the broiler (375 F) or over direct flame on a gas stove (medium), until charred and blistered all over, turning several times. Immediately place chile in a plastic bag and close the bag. Leave for 10 minutes. Then peel chile, remove seeds and membranes, and rinse with cold water briefly. Cut chile into thin strips.
2. While waiting for the roasted chile to soften, place tomatoes, onion, and garlic in a blender and puree until smooth.
3. Heat oil in a skillet, add the tomato purée and cook for 5 minutes, until it is reduced and slightly thickened. Add chile strips, salt and pepper. Reduce heat. Remove half of the sauce and reserve for the rice.
4. Into the remaining sauce in the skillet, break the eggs and continue cooking until eggs are set. Sprinkle grated cheese and chopped cilantro.
1 cup long-grain white rice
1 tbsp olive oil
2 tbsp chopped onion
1 clove garlic, minced
The reserved tomato sauce from the eggs (about 1/2 cup)
2 cups chicken or vegetable stock
1. Soak rice in water for 10 minutes, rinse well, and drain.
2. Heat oil in a medium saucepan, sauté onion and garlic until soft and translucent. Add the rice and continue to sauté and stir until rice is translucent and the grains separated.
3. Add the tomato sauce and the stock and bring to a boil. Cover pan and reduce heat to medium-low, and cook for 15-20 minutes, or until all liquid is absorbed and rice is tender.
4. Let rice stand for 10 minutes. Fluff lightly with a fork before serving.