Scrambled Eggs with Pork Chorizo

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This traditional Mexican sausage is often scrambled with eggs or served with huevos rancheros (this chapter) for breakfast. Unlike other sausages, it is usually not placed in a casing but rather served loose or formed into patties. Only a small amount of chorizo is used in this recipe, so freeze the rest in small amounts. Top the scrambled eggs with New Mexico Red Chile Sauce . Serve this with Red Homefries for Breakfast and Refried Beans of Choice . Note: This recipe requires advance preparation

Ingredients

1 clove garlic

1/2 cup ground red New Mexican chile

1/2 teaspoon freshly ground black pepper

1/4 teaspoon each: ground cloves, cinnamon, oregano, cumin

1/2 teaspoon salt

1 teaspoon oregano

1/2 cup vinegar

2 pounds ground pork

3 large eggs, lightly beaten with 2 tablespoons half and half


Instructions

To make the chorizo, combine all the ingredients, except the pork, eggs and half and half, in a blender and puree. Knead this mixture into the pork until it is thoroughly mixed together. Place in a bowl, cover, and refrigerate for 24 hours. To cook, crumble 3/4 cup of the chorizo in a skillet and fry until well-browned. Drain it on paper towels and return it to the skillet. Add the eggs and fry, stirring constantly, until the eggs are set. Serve immediately.

Ngapi Ye (Hot Burmese Anchovy Sauce)

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This highly aromatic Burmese sauce is commonly used to heat up Southeast
Asian curries. Shrimp or prawn paste may be substituted for the
fermented dried fish if you can’t find it at the Asian market. In a
pinch, use canned anchovy fillets.

Ingredients

2 cups fermented dried fish or anchovies
1/2 cup water
1/4 cup shrimp powder (available in Asian markets)
1 teaspoon cayenne
2 tablespoons lime juice
6 cloves garlic, minced

Instructions

In a saucepan, bring the fish and water to a boil, then reduce the heat,
simmer for five minutes, and mash the fish. Remove from the heat and
when the mixture cools, add the remaining ingredients and stir well.

Transplanted Sriracha Sauce

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A table condiment to similar in appearance to ketchup–but much more
pungent–sriracha sauce is named after a seaside town in Thailand.
Increasingly popular, this sauce is found on the tables of Thai and
Vietnamese restaurants all over North America. Fresh red chiles are the
key to the flavor of this recipe.

Ingredients

1 pound fresh red serrano, cayenne, Thai, or chile de arbol chiles,
stems removed
2 1/2 cups rice vinegar (substitute white distilled vinegar)
1/4 cup sugar
1 tablespoon salt

Instructions

Remove the stems from the chiles. Place the chiles and vinegar in a
saucepan and heat to boiling. Turn off the heat and add the sugar and
salt and stir until dissolved. Place the saucepan contents in a food
processor or blender and puree until a smooth thin-paste consistency.
Add additional rice vinegar if the mixture is too thick. Allow the
mixture to steep for several hours, place in glass containers, and
refrigerate. The consistency should be slightly thinner than ketchup.
Or, strain the sauce through sieve and discard the solids for a smooth,
seedless consistency.

Himalayan Chile Sauce

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From one of my far-flung writers, Linda Lynton, this recipe is a basic 
sauce from northern India and Nepal. She noted: “Although this specific 
recipe was given to me by a Patna housewife, some peasants originating 
from a remote Himalayan village in Central Nepal and housewives from an 
equally remote village in North Bihar gave us the same recipe.” Use it 
as a topping for chicken, fish, or vegetables.

Ingredients

 

1 pound fresh green chiles, such as serranos or jalapeños, seeds and 
stems removed,
4 small potatoes, peeled and boiled
1/2 cup white vinegar
1 teaspoon salt
Water as needed

Instructions

 

Combine all ingredients in batches in a blender and process to a fine 
puree, using water as needed to achieve the desired consistency.

Piment Limón (Citrus Hot Sauce)

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Here is my version of the classic hot sauce of Rórigues Island in the 
Mascarenes. It is very thick, so feel free to thin with more water if 
you want. You’d think that this sauce might be sour, but it’s not–the 
sugar in the red chiles seems to temper the tart lemons. Any fresh red 
chiles can be used, and you can adjust the heat level to your liking. 
The yield is high here, but the color is so beautiful that you should 
put the excess in decorative bottles as gifts for your friends. It will 
keep for several weeks in the refrigerator. Serve it over fish or other 
seafood.

Ingredients

6 cups water
10 lemons, thickly sliced, seeds removed (or substitute limes for a 
different color)
8 to 10 red jalapeños, seeds and stems removed, halved
1/4 cup vegetable oil

Instructions

Place the water in a large pot and bring to a boil. Add the lemon slices 
and boil for 20 minutes. Strain, reserving the water.
Place the jalapeños in a blender and add the oil. Puree to make a thick 
paste. Add the lemon slices, a few at a time, along with 3 cups of the 
reserved water, a half cup at a time. You may have to do this in batches 
in you don’t have a large blender. Puree to a thick sauce. Pour into 
bottles and label.