Arcane Fire

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Eggs by GQ

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I hate eggs but love pico de gallo, Manchego cheese, avocados, and tacos.  So when I came across this recipe on GQ’s twitter feed, I knew I had to try it.  Or at least post it. 

Pico de Gallo
Makes about 2 cups

4 plum tomatoes
¼ jalapeño or serrano chili
¼ to ½ onion, chopped
Fresh cilantro, minced
Salt and pepper

The ratio of chopped tomatoes to onions is up to you, but generally 2 or 3 to 1 is a good rule of thumb. As for the chilies, go easy at first. You can always add more. Finally, with a dish this simple, quality ingredients are key. The riper the tomato, the sweeter the onion, the fresher the cilantro, the better the salsa.

1. Quarter the tomatoes lengthwise; then, with either your hands or a knife, remove the core and seeds. Lay the pieces flat on a cutting board, slice into strips, and then cut across to make little cubes.*

2. Slice the chili lengthwise. Remove core and seeds and mince ¼ of it.

3. In a bowl, combine tomatoes, onions, chili, and a few generous pinches of cilantro. Douse with some squeezes of fresh lime juice. Season with salt and pepper. Taste and adjust seasoning.
4. Set aside the pico de gallo and make your tacos.

* If you want to elevate your pico de gallo and get all food-nerdy, do like my pal Ted Lee. After he cores the tomatoes, he scoops all the seeds and gelatinous stuff into a sieve and strains the liquid. “The gelatinous stuff–that’s where all the flavor is,” says Lee, whose new book, Simple Fresh Southern, written with his brother Matt Lee, is out now. He then adds the clear tomato water to the salsa to enhance the tomato flavor.

Breakfast Taco
Serves 1

1 8-inch tortilla
1 egg
Salt and pepper
Manchego, Jack, or Cheddar cheese, shredded
Pico de gallo
1 ripe avocado

1. In a frying pan over medium heat, melt a pat of butter. Toss in the tortilla and lightly brown on both sides. Remove to a plate.
2. Add some more butter, crack an egg in the pan, and split the yolk with a rubber spatula and mush it about. Season with salt and pepper and add some shredded cheese. Mush it about some more. Don’t overcook the egg. You want it tender and creamy.
3. Transfer the egg to the tortilla and top with pico de gallo and some slices of avocado. A squirt of lime juice doesn’t hurt.
4. Make another for your girl [Pardon my interjection GQ: boy, roommate, yourself], and resist the urge to open a beer.


Written by doorr

April 7, 2010 at 2:20 pm

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