Saturday, January 1, 2011

Spicy Bloody Marys and Corralito's Chorizo

After a fun night at the Poor House Bistro, I thought it would be nice to make breakfast for Jay and Lara, who might I say, worked their hineys off, to put on a great New Year's Eve Party. I love the spice of a virgin bloody mary, and the taste of a good breakfast burrito. Scott, a connoisseur of fine meats told me he had one more package of Corralitos' delicious chorizo. So, the Hanson/Purpur duo made an appearance along with my dad and brother.

This chorizo, a spicy delicious pork meat, is not the kind of my grandmother's days. There is no need to get out the wad of paper towels and soak up the excess grease. This chorizo actually needs some fat to cook it in and has the most wonderful spices. I taste cinnamon, and even a bit of clove in the mix.

I put a small bit of oil in the pan, brown it nicely, add cut up potatoes to stretch the meal and then add whipped scrambled eggs. I beat the eggs to a froth to add volume and to give the mixture more bulk. This is a great trick if more people join the gathering.

Fresh tortillas from the Mexican market, Lara's homemade salsa, OJ, coffee and a nice spicy Bloody Mary are a perfect morning after a big New Year's Eve celebration meal.

David's Bloody Marys
Dr. Swami & Bone Daddy's Spicy Cajun Bloody Mary mix (to continue the theme)
Horse Radish sauce
Worcestershire (how do you really say it?)
Spicy pickled green beans or asparagus
and iced Vodka (for those who need a little hair of the dog)

Back to yogurt.

fat and happy

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