This is very different, but intriguing to say the least. Can be served with a Chutney. It can be made with a hot sausage meat but is definitely better with a mild sausage.
- 6 small eggs
- 1 1/4 lb. mild Italian sausage meat
- 1 cup Panko crumbs
- 2-3 cups Crisco oil
Boil the eggs in a pot of water for about 4 minutes. Transfer to a bowl with ice water and cool for 5 minutes. Peel and pat very dry with paper towels.
Divide sausage meat into 6 portions. Flatten each portion into 5 inch circles. Place an egg in the center of each circle and wrap the meat around the egg to completely cover.
Pour the Panko crumbs into a shallow bowl and coat each sausage covered egg completely.
Pour the oil into a large pot until it reaches 1/2 inch up the sides. Heat over medium heat. Add 2 eggs and cook, turning often until the panko turns a golden brown (2 minutes). Transfer to a paper towel lined platter. Repeat with remaining eggs. The oil should be 325 degrees for the eggs.
This can be served warm or cold (I prefer the warm).
Tostadas
Friday night and what to have for supper? Well, you could order in but….nah! This will wake up the taste buds and give you a new lift on the day. Let’s go.
Sauce
- 1 ancho chili
- 1 lb. ripe roma tomatoes, halved
- 1 jalapeno pepper, stem removed and halved
- 1 small onion, peeled and quartered
- 2 garlic cloves, peeled
- pinch of salt
- 1 tbsp. brown sugar
In a frypan. toast the chili for 2 minutes each side, pressing firmly with a wooden spatula as you cook until fragrant and softened. Place in a heatproof bowl and cover with boiling water. Soak for 20 minutes. Remove the seeds, stem and drain.
Place the tomatoes, onion, pepper, and garlic on a parchment lined cookie sheet and bake for 25 minutes until soft. Set aside to cool.
In a blender, puree the cooled baked vegetables, ancho pepper, salt and sugar to make the sauce. Set aside.
Preheat oven to 400 degrees.
Stuffing
- 4 chorizo sausages, casing removed
- 8 corn tortillas
- 1 tbsp. canola oil
- 2 1/4 cups fresh corn kernals
- 19 oz. can black beans, rinsed and drained
- 1 pkg. Monteray Jack Cheese
- 2-3 limes, quartered
In a frypan, cook the sausage meat for about 6 minutes, breaking up the lumps.
Brush the tortillas. brush both sides with oil and place on two parchment lined baking sheets and bake for 15 minutes until crisp. Remove from the oven.
Divide the corn, black beans and sausage meat equally among the tortillas, topping with a few spoonfuls of the sauce and a slice of cheese. Bake for 5 minutes until the cheese has melted. Serve warm with extra sauce on the side and a couple wedges of lime.
There….now you have already forgotten about the day….the week….pour a cold beer…..yum!