Spanish Chorizo…, oh yeah.

 

This weekend we had breakfast for dinner. Sometimes that’s just the thing you need and want. Not that you’re trying to restart the day or anything, you just want hot breakfasty¬†foods. I had picked up a few goodies at Phoenicia Foods, namely¬†Spanish chorizo and the best fun cheese EVAH!¬†

Let’s talk about the cheese for a bit. It is… STRING CHEESE! Not the kid stick cheese string cheese, but a beautiful bunch of milky white strands of marinated cheese. It has a texture similar to mozzarella. There I was, pushing my little cart down the deli aisle, when I had to do a double take. I saw a vat of something, what I couldn’t tell. So I had to back up and read the tag. It read: Homemade String Cheese. CHEESE?!! SERIOUSLY?!¬† I promptly ordered myself 1/2 lb of it and giggled and grinned all the way home.¬†

How awesome is THAT?!

OK, back to the omelette. The other ingredient was Spanish chorizo. This is different from Mexican chorizo which is soft and crumbly. Spanish chorizo can be compared to andouille, and unlike its Mexican cousin, it is hard, cured and seasoned with dried smoked red peppers. It is delicioso! 

Shrimp is the last ingredient for the omelette. So this is a Chorizo and Shrimp Omelette. Can you say Oh My! I share, cuz I’m nice like that.¬†

Chorizo and Shrimp Omelette
1/2 cp Spanish chorizo, finely chopped
2 shallots, sliced
1 cp shrimp, peeled & deveined
1/2 tsp sea salt
Herbs d’Provence (optional)
1/4 cp white wine
5 eggs, room temperature
Salt & pepper, to taste
Butter 

Season the shrimp with 1/2 tsp salt and Herbs d’Provence. Set aside. Heat a skillet to medium and add the chorizo to render some of its fat. Then add the shallots and cook until translucent.¬†

 

To the chorizo and shallots, add the wine. If you want to, go ahead an flame¬†it to burn the alcohol. If you’d rather not do that, cook it on medium high until all the liquid has been absorbed.¬†

 

Once the liquid is absorbed, add the shrimp. Mix it in well, cover with a lid and turn off the heat. Set aside. 

 

Whip the eggs in a bowl, add salt and pepper to taste. In a nonstick pan, melt 1-2 tbsp of butter and add the egg mixture. 

 

Swirl it around to cover the bottom of the pan, when the top begins to dry, flip the omelette. Now add your fillings on one side of the omelette. 

 

When the cheese begins to melt, slide it halfway off the frying pan and onto a plate, then flip the second half over top. Serve and enjoy! 

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Childhood Faves

What’s your favorite one? My mom did a.lot.of.cooking. And baking. And entertaining. She made us fun stuff, like PBJs, pancakes and doughnuts! She also made us eat the serious stuff like pumpkin, spinach and carrots. She wasn’t able to get okra passed me, though. I hope she’s not too hard on herself for that. To this day I can’t deal with that slimy veg. I best stop thinking about it before I make myself sick.

Yumness on a plate!

This is one of my fun foods. I remember pleading for this, then covering it with ketchup. I don’t do the ketchup part anymore, I honestly can’t tell you what possessed me to do that in the first place. I’m guessing I had a red infatuation, who knows. I’ve taken my mom’s standard and jazzed up a bit. It’s really yum!

Mom’s Spaghetti Omelette
If you have some leftover pasta, that’s perfect or you can cook some up for this (I do it all the time).
2 cps spaghetti or other noodle pasta, cooked
2 eggs
1/4 tsp sea salt
1/4 tsp coarse black pepper
1/2 tsp Herbs d’Provence
2 tbsp olive oil
1 tbsp butter

In a medium size bowl, whisk the eggs, salt, pepper and HdProvence. Add the pasta and mix it in.

Preheat a 12-inch frying pan over medium high heat, add the oil and butter until it melts. Dump the pasta in and spread it out evenly to cover the bottom. Allow it to brown, it will take about 5 minutes per side. Flip the omelette and brown the opposite side.

Slice it in quarters and top with parmesan cheese, if desired. Can you stand it?

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If only there was taste-a-blog code...