Fourth-Night-Hanukkah-Huevos

PC140206.JPGI did some Hanukkah food research today, and to my surprise there are two schools of thought. One belief is that holiday foods must be fried, while others merely require the food be cooked with olive oil. The holiday foods I grew up with were always fried, so I assumed that is what they needed to be. But after consulting with the all-knowing, all-seeing internets, I realized that there are sources out there that do not feel the frying aspect is necessary. Despite fried food's deliciousness, I decided that I don't need to celebrate this particular miracle from thousands of years ago with trying to create my own miracle (namely not gaining a pants size or clogged arteries from eating fried food for 8 days). I'm going with the more sensible, "cooked with olive oil" tradition.

With that cleared up, I proceeded with a quick light supper (borrowed from my brunch repertoire) of Huevos a la Mexicana. It is basically eggs scrambled with the colors of the Mexican flag, green (chiles), white (onions), and red (tomatoes). It is another one of these modest dishes where a few very ordinary ingredients combine to make a fine meal. I always serve these egss with small corn tortillas for a more authentic flavor then the supermarket flour type.

Cook the onions in miraculous wonderful olive oil until translucent, then add the chiles (leave the ribs on for a spicier version), and the tomatoes. Cook for about 5 minutes until some of the juice from the tomatoes renderss out a bit, and the chile is no longer raw. Then pour in some beaten eggs and mix it altogether. Cover and let the eggs set. That's it, nothing fancy. Although this is not holiday fare to serve your relatives, it is technically within keeping with the tradition. It will allow you to bravely plough through one of the eight days without feeling remorse for subsisting on fried food and holiday cookies for the next week (or two). Viva la revolución!

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Hanukkah Huevos (a la Mexicana) Adapted from Mexico, The Beautiful Cookbook.2 tablespoons olive oil 1/4-1/2 onion, chopped 2 chiles, finely diced (serrano or jalapeno) 1 tomato chopped (or about 3/4 cup of diced canned tomatoes) salt 3-4 eggs, lightly beaten

 

Heat the oil in a skillet. Add the onion and saute until transparent. Add the chiles, tomato, and salt and cook over medium heat for about 5 minutes. Add the beaten eggs to the pan and stir to incorporate. Cover and cook for 2-3 minutes or until eggs are set. Break up with a wooden spoon once done. Serve with warm corn tortillas.

Deconstructed Elote aka My New Favorite Summer Salad


Elote is the Mexican name for grilled corn on the cob smothered with crumbly cheese, lime juice and a bit of cayenne pepper. It is a specialty in the Yucatan peninsula and lucky for me available in various restaurants and flea markets around Brooklyn, if you know where to look. However, if you haven't had one of these, please stop reading and go find one. It truly is one of the best street foods I can think of. It transforms a cob of corn into an explosion of flavor. I would make this treat for myself on a regular basis if I had access to a grill, but since I don't (sob, sob) I used to just wait until I went out for Mexican food to have it. That all changed last night. I think I'll probably make this little beauty of a salad at least once a week, or as long as I have access to the fresh ingredients. My corn on the cob actually came from my CSA. Now if we could only grow avocados up there...
On the issue of eating locally, I have been thinking a lot about how cooking different cuisines can work with a sustainable cooking philosophy. There are always going to be certain essential ingredients that are not going to be available locally if you're preparing dishes from regions and countries with a different climate. In summer I tend to cook a lot of Mexican or Mediterranean dishes, and things like citrus, or olives, or certain cheeses aren't locally sourced in the Northeast where I'm located (as far as I know). It's in these situations I think there is room for flexibility. The goal is to support sustainable food and food purveyors by voting with your fork, but it is not to suffer in the process. I think eating local is the right thing to do, and if everyone did it there would be a change in our broken food system. But, I also think allowing yourself to purchase things that are unavailable in your region is alright too. Phew. Glad I got that off my chest.

Back to the dish. I got the idea for this salad after reading Mark Bittman's article last week in the NY Times Dining section. It was another one of his mega-lists of quick and genius flavor combinations. If you missed it, go and read it here. I know I'm going to use this list again and again when I'm having a cooking block. It's no coincidence that I picked his idea for deconstructing elote for a corn salad as my first dish. It is perfect for a picnic, or when you don't have access to a grill. Or for someone who just wants to eat with a fork.

Basically, you take the corn off the cob and quick roast it until it gets a bit brown in a skillet. This will cause a wonderful toasted corn smell to infuse your kitchen. Combine that with the essential components of elote, fresh lime juice, creamy queso fresco, and some heat (either cayenne pepper or chilis) and you have elote in a bowl. I added a few ingredients to plump up the salad, which just made it a bit more into a meal. Once done, take your salad and a cold cerveza onto your fire escape and you can almost pretend you are sitting in a plaza in Mexico as the sun sets. Buen provecho!

Deconstructed Elote Salad
I mixed the leftovers with some cooked shrimp for lunch today. Options are endless.

3 ears of corn
queso fresco (to taste)
fresh lime juice (about 1 big lime or 2 small ones)
1 jalepeño, deseeded and minced
cherry tomatoes (about 1/2 cup)
1 scallion, chopped
cilantro (small handful)

Take corn off the cob with a sharp knife. Place in a pan with some olive oil and cook stirring to avoid it sticking, till the kernels have a toasted look to them. Place in a
bowl and mix with the cheese and lime juice. Chop all the other ingredients
you're using and mix together. Easy Peasy.