Hey! Here’s a bonus episode. We totally screwed up because we forgot to tell you how to cook refried beans. This episode is part of our breakfast taco series and is featured in our brand-new and totally awesome Breakfast Taco Book!
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It’s time for another Summer Update. This one’s about…Pool Party! I think I’m still recovering from a long, hard weekend of cold beers, underwater photos, limoncello shots, diving into the “No Diving” end, hot sausages, pimiento cheese, some stuff I shouldn’t talk about, and one lost flip flop. Several things to celebrate this past weekend: Mr. Alan’s un-birthday, BF’s nursing school milestone, and Mark’s new found awesomeness at playing DJ Hero. Let’s begin.
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This is how I kick
Oh, Port Aransas. You done it to me again! It had been way too long since I walked on your brown beaches and accidentally drank of your salty waves which infiltrated my half-full Coors Light when I wasn’t looking. I had forgotten how relaxed you make me feel; and also tiny, insignificant, but sometimes powerful, too. Tiny when I watch the sea from the shore. Enormous when I pretend like I’m in Clash of the Titans and I stomp through the surf, kicking up sand and shells and heavy salt water drops. My goodness, you’re beautiful, too: the moon sparking off your surface at night and the clouds in the day making shadows. And the wind. The wind blows so hard we nearly lost hats, skirts, and more than one koozie. Sunglasses must be worn for eye protection! Be aware of flying sand and umbrella stands. At the ocean is my favorite place to be, I think.
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When I’m thinkin’ migas, I am definitely thinking Arby’s. Just kidding. Don’t know where that horrible “joke” came from. It’s late. I’m tired. And I could go for some spicy, cheesy migas right about now. Talkin’ Tex-mex migas, buddy!
That’s like the best scrambled eggs mixed with pico de gallo and topped with cheese and then you mix CHIPS right in there WITH the EGGS! It’s goddamn brilliant. Thank you, Mexico, for your culinary delights that continue to surprise and satisfy me in all the ways I wish a man could. Oh criminy! I’m kidding, guys! But you know I do love Mexican food. And my husband. And also Mexican food.
Migas originally came from Spain and, like many traditional recipes from around the world, was invented as a way to use up old bread. Migas means “crumbs” in Spanish. Boom. Learned you something. Watch the video and learn something else: How to make Migas and impress the pants off any sexy friend who’s lucky enough to spend the night at your house. “The pants? Really?” Oh yes, my love. Really really really. There is something inherently hot about migas. I’m not sure I know what yet, but by golly, I’ll get there someday. Right now I’m going to take a nap. And dream about migas.
Ingredients
- 2 tablespoons oil
- 3 corn tortillas
- 6 eggs
- 1/2 teaspoon, each, salt and pepper
- 1/3 cup chopped onion
- 1/3 cup chopped tomato (about one small roma), remove the seeds before you chop it
- 2 Tablespoons minced jalapeno
- 1/4 cup grated cheese
- 1/4 cup chopped cilantro
Heat up your oil in a heavy skillet over medium-high. Slice your tortillas into 1/4 inch strips. Fry those little boogers for a few minutes until they get crispied and browned. Remove from the skillet and set aside. Saute the vegetables, except cilantro, in the remaining oil for a couple minutes until softened. Add your eggs (which you have beaten the hell out of and salted and peppered like I showed you in the scrambled eggs video) and half the tortilla strips. Sprinkle them with cheese and continue to cook, disturbing infrequently, like I showed you in the scrambled eggs video. Add cilantro and the rest of the tortillas when the eggs are almost ready. TaDa! Migas! Now make a taco. Eat it. You’re welcome.
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So this is one of those drinks that I had to come up with at the last minute based on what I had in the ol’ liquor cabinet (which in my house is really just a liquor shelf. Boohoo. Send me booze.) Thanks to the internet, it’s no problem now to find SOME drink that SOMEone drank SOMEwhere that includes, or doesn’t include, whatever ingredients you have, or don’t have.
In this case I happened to have ginger ale (leftover from New Year’s Eve party) and Tuaca (leftover from a girl-trip to Houston to see some WRESTLING!) and key limes (leftover from a failed attempt at making something “classy”). A few moments on the internet and voila! I caught this little beaut of a recipe: Tuscan Mule. It’s a variation of a Moscow Mule which uses vodka in place of the Tuaca. It’s a seriously corny name, but Moscow Mule is pretty corny, too, and I have been informed by Real Russians that the drink is not from Moscow. Really? Go figure. So it’s a safe bet that the Tuscan Mule is not from Tuscany, either. Still, it’s sweet, light and easy to make. I bet your lady would like it.
How to make a Tuscan Mule Cocktail
Combine in an eight ounce glass:
- Ice
- 1 ounce Tuaca
- Juice of half a lime (or one whole key lime)
Top it off with ginger ale and give it a li’l stir.
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