The surrogate
It begins with a woman who yearns for a baby and another who is willing and able to give her one. You can imagine the motives of the prospective parents. But what about the woman willing to carry a baby, give birth and then walk away?
Friday Night Rewind It doesn't matter which team you cheer for. We've got video previews of every high school football program in Hillsborough, Pinellas, Pasco and Hernando County.
Chorizo is a spicy pork sausage common in Mexican, Caribbean, Spanish and Portuguese dishes. • In Europe, chorizo is most often found dried and cured and ready to eat. Sliced in small rounds, it is a popular tapas offering. In the United States, chorizo is commonly sold fresh and requires cooking as it does in Mexico. • The sausage has a deep red color, owing to the red chilis and paprika that give it its spice. Garlic is also a common flavoring. • To cook fresh chorizo, squeeze it from the soft casing into a hot skillet and brown it like ground beef. The rendered fat will be dark red and will impart that color to whatever else you cook with it. • In Mexico, chorizo is often served at breakfast, mixed with scrambled eggs and tucked into tortillas. This recipe for Chorizo and Scrambled Egg Breakfast Tacos is good enough for dinner, too. • Look for fresh chorizo in the same area of your grocery store that stocks fresh Italian sausage or bratwurst. Hot sausage is a suitable, though not exact, substitute for fresh chorizo.
Janet K. Keeler, Times food and travel editor
>>MODERATE
Chorizo and Scrambled Egg Breakfast Tacos
4 corn tortillas
1 cup grated extra-sharp white cheddar cheese
4 large eggs
4 tablespoons chopped fresh cilantro, divided
7 ounces fresh chorizo sausage, casing removed if necessary
4 green onions, sliced
Sour cream (optional)
Salsa (optional)
Brush large nonstick skillet with olive or vegetable oil. Arrange tortillas in a single layer in the skillet and sprinkle each with 1/4 cup grated cheese and set aside.
Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper.
Squeeze chorizo from the casing and saute in a second nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and saute 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.
While egg is cooking, heat tortillas in skillet over high heat until beginning to crisp on the bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and salsa, if desired.
Serves 2.
Source: Adapted from Bon Appetit
[Last modified: Aug 26, 2008 04:30 AM]
Subscribe to the Times
Click here for daily delivery
of the St. Petersburg Times.
News
