I love migas, kinda surprised the name goes back to true Spanish cooking. At Jalisco style taquerias around here they call them chiliquiles and tend to be heavy on the cheese on top. Machacado is a variation I like- pretty much the same onions, tomatos, eggs except the tortilla pieces are replaced with shredded dried beef. Its a very hearty breakfast and usually not as greasy.
I remember my father boiling venison hearts after a successful hunt. Then he would slice them about 1/4" think and add the slices to a jar of homemade dill pickles that were seasoned with garlic, jalapeno, and fresh dill weed from the garden. They would sit a few day in the the fridge before they were done.
The Washington Post commenting on corn tortillas isn't that like going to an all you eat buffet for authentic Chinese food.
As disappointed as I am with the drop in quality of restaurant corn tortilla since I've moved from San Antonio to Austin, I shudder to think what passes for a corn tortilla in Washington.
Only goes up to 500 degrees, might as well use a stone or unglazed tiles in your home oven. The unglazed flooring tiles I use work really well, but an oven that would go to real pizzeria temps now that would rock!!
I've seen how folks on the internet have cut off the notch for the self cleaning lock out and were able to get the 750-800 like a real pizza oven. I'm renting so that would be a bad plan.
I got tired of eating scrambled eggs and dirt on scout camping trips and took over. Since then I've learned from a whole bunch of different sources.
Wow, The leaf bowls are a brilliant use of available materials.
Not so sure about the terracotta as a one time use item, I have read that it takes 12 times the power to fire a coffee cup than make Styrofoam cup- which is disappointing. I suspect that the firing would done with wood fired pit kilns- lots of sooty smoke and de-forestation being a pretty big concern in many parts of India
Don't know about the OP but I made that Cosentino recipe (slightly simplified) this weekend and it was pretty great. I will cook beef heart from now on. It has a nice beefy flavor, but it's really tender. I ended up with a heart from the supermarket, which was already trimmed and cut into chunks. Certainly made things easier, but I'd like to get one from the grass-fed beef guy at the farmers market. But i have to pre-order, because apparently he never brings them and, like many of us, has no idea what you'd do with them, otehr than feed the dog.
Add a bit of sour cream or creme fraiche to finish the migas. Real luxuriant!
I've herd of folks taking it to a restaurant and asking the chef to prepare it. That's where the phrase" Eat your heart out "is derived from.
Anticuchos!!!
I made this recipe a few weeks ago and it turned out great.
had an excellent sandwich from fergus henderson's St John restaurant for a grilled beef heart sandwich; sliced very thin and simply salt + pepper, then on the grill for approx 20 seconds. served w/ a walnut olive tapenade or something like that; the recipe should be in one of his books.
@renzata - Cool! You'll have to report back if you do!
ok now i feel bad as i was gonna say throw it away:)
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