Mexican Frittata with Pico de Gallo

While the frittata is originally Italian, this is one of those dishes that easily lends itself to cuisines from around the world—in this case, Mexico. I used ground beef, but Mexican chorizo would be good too. And I used white cheddar for the cheese, but if you can get your hands on some queso Chihuahua or queso quesadilla, go for one of those—authentic Mexican “melting” cheeses.

A big part of the flavor here is the simplest to make: pico de gallo. Tomatoes, chiles, onions, cilantro, lime juice, and salt. So simple and so delicious.   

For other frittata ideas, check out Greek-Style Frittata with Goat Cheese and Feta, Ham and Spring Vegetable Frittata, or Corn and Summer Squash Frittata.

Serves 4-6

Ingredients

• 1 cup coarsely chopped tomatoes
• 2 serrano chiles, finely chopped
• 2/3 cup chopped white onion, divided
• 1/4 cup chopped cilantro
• 1 tbsp fresh lime juice
• sea salt
• 8 large eggs
• freshly ground black pepper
• 1 tbsp olive oil
• 1 lb ground beef
• 1/2 cup chopped green bell pepper
• 2 chipotle chiles in adobo sauce, finely chopped
• 1 tbsp adobo sauce
• 1 tsp dried Mexican oregano
• 3/4 cup white cheddar cheese
• charred corn tortillas, for serving (optional)

Pico de Gallo Ingredients

Preparation

1. Combine the tomatoes, serrano chiles, 1/3 cup chopped onion, cilantro, and lime juice in a bowl and season with salt. Let stand while the frittata cooks.
2. Preheat the broiler.
3. Crack the eggs into a large bowl and season with salt and pepper. Whisk until well blended. Set aside.

Pico de Gallo 

Whisked Eggs 

1. Heat a 12-inch, nonstick, ovenproof skillet over medium heat and add the olive oil. Add the ground beef, bell pepper, and remaining 1/3 cup chopped onion and season with salt. Cook until most of the liquid is absorbed, 8-9 minutes.
2. Add the chipotle chiles, adobo sauce, and oregano and cook, stirring frequently, until the liquid is absorbed, 3-4 minutes.
3. Increase the heat to medium-high and pour the whisked eggs over the skillet ingredients. Tilt the skillet gently in a circular motion to allow the eggs to cover the meat and vegetables in an even layer. (Some ingredients will still be visible above the eggs.)
4. Cook until the bottom and sides of the frittata are nearly set and the top is still runny but beginning to set along the edges, 3-4 minutes.
5. Scatter the cheese on top and transfer the skillet to the broiler. Broil until the top is set and begins to brown, 3-4 minutes. Remove and let rest 5 minutes before slicing.

Beef Mixture Beginning to Cook 

Chipotle Mixture Added 

Eggs Added 

Eggs Beginning to Set 

Cheese Added

Broiled Frittata

After Resting

Cut the frittata into 4 large wedges or 6 smaller wedges and top with pico de gallo. Serve any remaining salsa on the side.

Mexican Frittata with Pico de Gallo

Barbecue Country-Style Pork Ribs with Fresh-Cherry Glaze

Boneless country-style pork ribs are meaty and tender—but not so lean. That said, a long, slow time on the grill (over indirect heat) reduces some of the fat to scrumptious meat juices, inside and out. That may not translate to fewer calories, but it does mean some fine-tasting ribs.

Unlike bone-in ribs, the boneless are usually fairly uniform when cut and packaged. The eight ribs in this recipe weighed three pounds total, and that made four hearty servings. Here’s the key: a long, slow time on the barbecue begins with a long, slow time in the fridge—with a flavor-loaded dry rub.

The rub here is very savory and a little spicy, which makes a good complement to the sweet, fruity glaze and gives the finished dish a tasty flavor balance.

Speaking of the glaze—it’s cherry season! I often use jarred jams and preserves to make sauces and glazes, but there’s nothing quite like fresh, seasonal fruit blended with a little honey and balsamic vinegar and cooked down to a deliciously rich, syrupy, sticky-sweet glaze for the ribs. Mmmmm.

Fresh cherries also make great barbecue sauce. Check out Grilled Baby-Back Ribs with Fresh-Cherry Barbecue Sauce. 

And here’s a cherry-pitting tip from that recipe: If you don't have an official cherry pitter (I don’t), do this:

Run the blade around the cherry 

Twist the cherry to remove the pit

Serves 4

Ingredients

• 2 tsp chile powder
• 1 tsp garlic powder
• 1 tsp ground cayenne
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• sea salt
• freshly ground black pepper
• olive or vegetable oil, for oiling grill grate
• 8 boneless country-style pork ribs (about 3 lbs total)
• 1 cup chopped, pitted, fresh cherries (about 1/2 lb whole cherries)
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 2 tsp finely chopped shallot
• 1 tbsp unsalted butter

Boneless Pork Ribs

Preparation

1. Combine the first 7 ingredients (through black pepper) in a small bowl. Rub the spice mixture all over the ribs to coat. Cover and refrigerate at least 4 hours (overnight, even better). Let the ribs stand at room temperature 1 hour before cooking.
2. Prepare a grill for off-heat cooking, medium heat to start.
3. Rub the off-heat side of the grill grate with oil. Place the ribs on the off-heat side and barbecue until cooked through and very tender, 2-1/2 hours, turning several times throughout and letting the coals cool naturally. (If you’re using a gas grill, lower the temperature after the first 30 minutes.)

Spice-Rubbed Pork Ribs

Ribs Beginning to Cook

After 1 Hour

Grilled Ribs

1. Meanwhile, place the cherries, honey, vinegar, and shallot in a food processor and process until the cherries are emulsified.
2. Heat a saucepan over medium-low heat and melt the butter. Add the cherry mixture and season with salt and pepper. Simmer over low heat until slightly thickened, 10 minutes. Remove from the heat.
3. About 5 minutes before the ribs are done, brush all over with the glaze.

Ready to Process 

Processed Cherry Mixture

Glaze Beginning to Simmer

Cooked Glaze

Ribs with Sauce

Transfer the ribs to a board and let cool 5 minutes before serving. 

Barbecue Country-Style Pork Ribs with Fresh-Cherry Glaze

Tex-Mex Migas for Two

The Spanish word “migas” translates generally into English as “crumbs,” and it’s believed this classic Tex-Mex dish got its name due to the jumbled bits of this and that—including pieces of stale corn tortillas—that make up the ingredients list. Several spicy and savory items may make their way into the pan, such as chiles and onions, beans, avocado, even crumbled chorizo. Whatever additions you choose, a few things are a must for migas: eggs, fried corn tortillas, cheese, and salsa.

While this dish is usually on the breakfast menu throughout Texas, many people enjoy it for dinner. I know I do.

Note: Some recipes call for stirring salsa into the egg mixture toward the end of cooking, but I think a spoonful on top of the finished plate—along with a dollop of sour cream—dresses up the migas just fine.

And another note: My research indicates that gentle is an operative word in preparing this dish. When you add the eggs to the pan, let them sit a minute, then gently fold the ingredients a few times—not like stirring scrambled eggs. Same goes for incorporating the cheese. This prevents the migas from looking messier on the plate than they already are! 

Serves 2

Ingredients

• 4 large eggs
• 1 tbsp fat-free milk
• sea salt
• freshly ground black pepper
• 3 tbsp peanut oil, plus more as needed
• 3 5-inch corn tortillas, cut into 2-inch strips
• 2 jalapenos, seeded and chopped
• 1/2 cup chopped red or yellow onion
• 1/2 cup shredded cheddar-Monterrey jack mixture (or all cheddar)
• chunky salsa, sour cream, and chopped cilantro, for serving
• refried black beans, for serving (optional)

Migas Ingredients

Preparation

1. Whisk the eggs and milk together in a bowl and season with salt and pepper. Set aside.
2. Heat a large nonstick skillet over medium-high heat and add the peanut oil. Add the tortilla strips and fry until golden and lightly crisp, 3-4 minutes, turning as needed. Use a slotted spoon to transfer the tortilla strips to layers of paper towels.

Egg Mixture 

Tortillas Beginning to Fry 

Fried Tortillas 

Drain on Paper Towels

1. Reduce the heat to medium. Add the jalapenos and onion to the skillet and sauté 3 minutes. Add the egg mixture and tortilla strips and let the eggs sit undisturbed 1 minute. Stir (or fold) gently to combine.
2. Scatter the cheese on top and stir gently until melted.

Jalapeno-Onion Mixture Beginning to Cook

Eggs and Tortillas Added

Lightly Stir

Cheese Added

Divide the migas between 2 plates. Dollop each with salsa and sour cream and sprinkle with chopped cilantro. Spoon refried black beans alongside, if desired.

Tex-Mex Migas for Two

Vietnamese-Style Tuna Rolls with Pickled Vegetables

These banh mi-inspired tuna sandwiches are loaded with flavor from the inside out. A salty-sour bath for the tuna, highlighted with fresh ginger, and tangy pickled vegetables ensure a tasty combination in every bite.

Traditional Vietnamese banh mi are made with pork, and the bread plays a big role. (Check out more about that at Ground Pork Banh Mi.) For this recipe, I wanted to lighten it up a bit and keep the preparation simple. But no compromising on flavor.

Serves 4

Ingredients

• 1/2 cup cider vinegar
• 1/2 cup rice vinegar
• 4 tbsp white sugar, divided
• 2 tsp fine table salt
• 3 large radishes, very thinly sliced
• 3-inch piece of seedless cucumber, very thinly sliced
• 1 packed cup shaved carrots (2-3 medium-small carrots)
• 1/4 cup fish sauce
• 3 tbsp fresh lime juice
• 1/2-inch piece of fresh ginger, peeled and finely chopped
• 3 5-oz cans of tuna in water, drained
• sea salt
• freshly ground black pepper
• 1 long baguette, cut into 4 4-1/2- to 5-inch pieces, then sliced into tops and bottoms
• cilantro leaves with small stems, for serving

Prepared Vegetables

Sliced Baguette

Halved Pieces 

Preparation

1. Whisk both vinegars, 3 tablespoons of sugar, and table salt in a bowl until the sugar and salt are dissolved. Add the radishes, cucumber, and carrots, pressing to submerge.
2. Cover with plastic wrap and let stand 1 hour at room temperature. Drain well through a sieve.

Vegetables in Pickling Liquid

Drained Pickled Vegetables

1. Combine the fish sauce, lime juice, ginger, and remaining 1 tablespoon of sugar in a medium bowl and season with black pepper. Add the tuna and stir until the liquid is absorbed into the tuna.
2. Hollow out both the tops and bottoms of the baguette pieces and lay them on a work surface. Divide the tuna mixture and fill the bottom halves. Add the drained pickled vegetables on top. 

Drained Tuna

Fish Sauce Mixture 

Hollowed-Out Bread

Scatter cilantro leaves on top and close the sandwiches. Serve right away.

Vietnamese-Style Tuna Rolls with Pickled Vegetables

Paella with Shrimp and Chorizo

To me, paella is one of the best—and most inviting—examples of food architecture. You start with a good base and then build. The ingredients of this classic Spanish dish all come together in one pan, and when it’s finished, you have a beautiful, flavorful, and wonderfully constructed dinner.

Traditional paella typically includes three proteins: chicken, pork (sausage), and seafood. However, as with any cuisine’s favorite, there are many varieties—for instance, all seafood, or just chicken and pork, or sausage and seafood, you get the picture—but there are two must-haves: rice and saffron. Cheap and expensive, right?

No, hold on. This is from an earlier recipe, Easy Paella for Four (or More):

Saffron—the dried red stigmas of the crocus—is one of the most expensive spices on the market because of the large number of flowers it takes to produce a small quantity of the stigmas. The good news is that you need very little in any recipe, as its musky scent and slightly bitter flavor can overpower a dish quickly (and turn everything orange-yellow) if you use too much. Only a few dollars worth of saffron threads will last typically three to four years when stored in an airtight container away from bright light and heat.

Saffron

I’ve found that only one-quarter teaspoon of saffron threads is a good amount for four to five servings of paella.

For the meat in this recipe, I used only shrimp and Spanish chorizo. Of course, there are many brands of chorizo, and some makers wrap the sausage in a collagen casing before packaging. Some brands include a string to pull down, making a slit along the side so that it’s easier to remove. If your chorizo is collagen-wrapped without a string, you can also use a small knife to cut off a tip end of the sausage, then run the blade gently down the length of the casing and peel it away from the meat. (And if you don’t have Spanish chorizo, substitute kielbasa or smoked sausage.)

Chorizo in Collagen Casing

Chorizo Removed from Casing

Serves 4

Ingredients

• 2 tbsp olive oil
• 2 garlic cloves, finely chopped
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion
• 1/2 lb large shrimp (16 to 20 count) peeled, deveined, and cut lengthwise in half
• 1/2 cup chopped tomatoes
• 2/3 cup long-grain white rice, soaked in water 30 minutes, drained and rinsed
• 1/2 cup green peas (thawed, if frozen)
• 1/3 cup thinly sliced green olives
• 1/4 tsp saffron threads, crumbled
• sea salt
• freshly ground black pepper
• 1-3/4 cups chicken broth
• 1/4 cup dry white wine
• 1 6-oz Spanish chorizo sausage, thinly sliced
• 1/8 tsp smoked paprika

Sliced Shrimp 

More Paella Ingredients

Sliced Chorizo

Preparation

1. Heat a paella pan or large, nonstick skillet over medium heat and add the olive oil. Add the garlic, bell pepper, and onion and sauté until the vegetables begin to soften, 3-4 minutes.
2. Add the shrimp, tomatoes, rice, peas, olives, and saffron and season with salt and pepper. Stir well to combine and cook 2 minutes.
3. Add the broth, wine, chorizo, and paprika to the pan. Bring to a simmer, reduce the heat to low, cover, and cook slowly until the rice is tender and the liquid is absorbed, 20-25 minutes.

Garlic, Bell Pepper, and Onion Beginning to Cook 

Shrimp Mixture Added

Broth Mixture Added

To serve, arrange heatproof padding in the center of the table. Place the pan on the padding and allow guests to serve themselves.

Paella with Shrimp and Chorizo