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From Recipes

Dinner Tonight: Migas, Tex-Mex Style

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.

Xtevan at 12:59AM on 04/11/08

From Talk

Bought a Beef Heart... What do I do?

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.

Xtevan at 5:41PM on 04/03/08

From Serious Eats

May the Corniest Win: A Tortilla Taste-Off

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.

Xtevan at 10:16AM on 03/20/08

From Serious Eats

Miniature Brick Oven

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.

Xtevan at 3:49PM on 02/28/08

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Recent Comments | Response to Comments

From Recipes

Dinner Tonight: Migas, Tex-Mex Style

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.

Xtevan at 12:59AM on 04/11/08

From Talk

Bought a Beef Heart... What do I do?

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.

Xtevan at 5:41PM on 04/03/08

From Serious Eats

May the Corniest Win: A Tortilla Taste-Off

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.

Xtevan at 10:16AM on 03/20/08

From Serious Eats

Miniature Brick Oven

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.

Xtevan at 3:49PM on 02/28/08

From Serious Eats

Cook the Book: Win a Copy of 'Cook with Jamie'


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.

Xtevan at 4:19PM on 02/19/08

From Serious Eats

Snapshots from Asia: Leaf Bowls and Terracotta Cups

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

Xtevan at 11:58AM on 02/04/08

From Talk

Bought a Beef Heart... What do I do?

I just bought a beef heart on a serious whim and I'm thinking about cutting it up and tossing it up in a crock pot full of some spicy creole seasoning with beans (not sure what kind) and then toss some onions bell peppers and garlic and let it simmer all day while I'm at school. (will that work? or is it a bit much??) of course it will all be served over rice.

jason007thomas at 8:29PM on 08/30/09

From Recipes

Dinner Tonight: Migas, Tex-Mex Style

I grew up in Texas and then went to UT Austin for college. Many people think of Austin as the home of migas, and this is where I first fell in love with them. My FAVORITE recipe for migas is from Homesick Texan's blog. It's incredible. Please give the recipe (and her blog) a try!

http://homesicktexan.blogspot.com/2008/05/migas-in-morning.html

misplacedtexan at 1:16AM on 05/05/09

From Talk

Bought a Beef Heart... What do I do?

Cool! Thanks for the update!

Amandarama at 3:21PM on 04/14/08

From Talk

Bought a Beef Heart... What do I do?

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.

renzata at 1:37PM on 04/14/08

From Talk

Bought a Beef Heart... What do I do?

So, what happened? How did you end up making it?

Amandarama at 1:33PM on 04/14/08

From Recipes

Dinner Tonight: Migas, Tex-Mex Style

Add a bit of sour cream or creme fraiche to finish the migas. Real luxuriant!

HoustonJoe at 9:29AM on 04/11/08

From Talk

Bought a Beef Heart... What do I do?

@sqeezebottle--gezhunteit!

wookie at 8:14PM on 04/04/08

From Talk

Bought a Beef Heart... What do I do?

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.

gwcafe at 7:59PM on 04/04/08

From Talk

Bought a Beef Heart... What do I do?

Anticuchos!!!

I made this recipe a few weeks ago and it turned out great.

http://www.recipe4all.com/recipe/Peruvian-Anticuchos-5798/

SqueezeBottle at 2:40PM on 04/04/08

From Talk

Bought a Beef Heart... What do I do?

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.

avisualperson at 8:17PM on 04/03/08

From Talk

Bought a Beef Heart... What do I do?

@renzata - Cool! You'll have to report back if you do!

Amandarama at 7:01PM on 04/03/08

From Talk

Bought a Beef Heart... What do I do?

ok now i feel bad as i was gonna say throw it away:)

http://organicandnaturalmom.blogspot.com/

love2cook at 5:56PM on 04/03/08

From Talk

Bought a Beef Heart... What do I do?

Amandarama, that Cosentino recipe looks really cool. I'm going to buy a beef heart!

renzata at 5:53PM on 04/03/08

From Serious Eats

Miniature Brick Oven

I've been thinking about this one:

http://www.hammacher.com/publish/75085.asp

It says it goes up to 797 deg. Anyone seen it?

ghinson at 9:24AM on 03/01/08

From Serious Eats

Miniature Brick Oven

I have been curious about the BRK-300 with the rotisserie. Not so much for pizzas, but for general baking and of course roasting. I am just having trouble justifying spending the >$400 on what really just amounts to a super deluxe toaster oven... Someone, convince me! I really want it :)

seyo at 6:45PM on 02/28/08

From Serious Eats

Miniature Brick Oven

They also make a BRK-300 that adds a Rotisserie function as well, which if you're going to sacrifice the counter space, might as well go for the whole shebang.

sylphon at 4:22PM on 02/28/08

From Serious Eats

Miniature Brick Oven

Try putting a pizza stone on the grill. You can get up to 700 degrees pretty easily.

NTSCBlogdotcom at 4:09PM on 02/28/08

From Serious Eats

Cook the Book: Win a Copy of 'Cook with Jamie'

Thanks for entering and congratulations to our winners:

ricedream24
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You have received an email from us about how to claim your book. Please check your spam folder if you don't see it in your inbox. If you don't receive an email, contact roboppy@seriouseats.com.

Robyn Lee at 3:59PM on 02/26/08

From Serious Eats

Cook the Book: Win a Copy of 'Cook with Jamie'

My dear mother taught me to cook....wish I'd paid more attention!

Ninacu at 11:58AM on 02/25/08

From Serious Eats

Cook the Book: Win a Copy of 'Cook with Jamie'

My grammie num nums (grandmother). God rest her soul.

auntieness at 11:47AM on 02/25/08

From Serious Eats

Cook the Book: Win a Copy of 'Cook with Jamie'

I love to cook, learned a lot from different cookbooks and the food network on TV.

brmetcalf at 11:47AM on 02/25/08

From Serious Eats

Cook the Book: Win a Copy of 'Cook with Jamie'

Mom, of course!

kentd99 at 11:40AM on 02/25/08

From Serious Eats

Cook the Book: Win a Copy of 'Cook with Jamie'

My mom! And my dad taught me a few things too!! :)

tiffanyhulbert at 11:37AM on 02/25/08

From Serious Eats

Cook the Book: Win a Copy of 'Cook with Jamie'

Cooking with my mother growing up...

ironcurtain at 10:49AM on 02/25/08

From Serious Eats

Cook the Book: Win a Copy of 'Cook with Jamie'

I learned to cook from watching my ex-husband. My mom isn't much of a a cook.

MrsWW at 10:44AM on 02/25/08

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