Chorizo Shrimp and Egg Tostada

Breakfast is, without question, my favorite meal of the day. But on most days breakfast is nothing more than a glass of orange juice and the occasional bagel, as we’re running out the door. So when the weekend comes around I can’t help but take advantage of the extra time to make and enjoy a good morning meal. For this dish, inspiration came in the form of leftover dinner ingredients. A few days ago we had queso fundido with chorizo and shrimp tacos. Leaving us with plenty of Mexican ingredients in the fridge; it was only natural what direction breakfast would take. The smokiness from the paprika in the chorizo and the sweet buttery notes from the shrimp go well in any dish, but add eggs, a crispy tostada and a touch of fresh cilantro and what you’re left with is a breakfast you wish you would have made more of.

Ingredients

¼ lb ground chorizo

¼ lb shrimp

4 eggs

1 tbs butter

1 tbs sour cream

2 corn tortillas fried

vegetable oil for frying

paprika for dusting

grated cotija cheese

chopped cilantro

salt + pepper

For the Chipotle Crema

½ cup Mexican crema (sour cream works)

½ lime juiced

1 tbs chipotle adobo

Instruction

For the chipotle crema, mix the ingredients and add salt and pepper to taste.

In a medium, deep skillet, heat a ¼ inch of oil until hot. Fry the tortillas until golden and crisp. Drain on a paper towel and dust lightly with paprika. Bring a pan to medium-high heat and add the chorizo. When the chorizo starts to brown remove it from the pan and set aside. Season the shrimp with salt and pepper; and cook in the pan with the chorizo drippings. When the shrimp are cooked through add the chorizo, stir and transfer to a bowl. Add butter to the pan, beat the eggs, season with salt and pepper and cook. Stirring constantly, when the eggs begin to firm up add the sour cream and continue to stir until the desired doneness is reached.

To assemble the tostada, place the tortilla on the plate, top with the eggs, shrimp, and chorizo. Finish with the chipotle cream, grated cotija cheese and chopped cilantro.



Lou’s Beer Garden

It’s a beautiful Sunday morning and I have a surprise outing planned. In a few days it’s Valentine’s Day and Leslie is going out of town for work.  We’re not the type to celebrate this holiday, but the weather has been beautiful so I use it as an excuse to try out a new place; Lou’s Beer Garden in North Miami Beach [ 7337 Harding Avenue ] for Beer Brunch. This charming poolside gastro pub is inconspicuously tucked behind the New World Hotel. Unless you live in the area and have walked by several times, chances are you haven’t noticed the small neon sign at the entry.  Luckily, we were told of its existence.

We arrive, grab a menu at the bar, take a seat poolside, and take in the atmosphere.  The space is flexible and laid back, a total local’s hangout. Nightly entertainment varies; anything from a Heat game projected on the side of the building to live music. The dinner menu, ranges from a 16 hour Pulled Pork Sani to a Garden Fresh Ceviche. Salads, crab cakes, a cheese and meat board, and artisanal thin crust pizzas can serve as accompaniments to one of many craft beers on tap and even more in bottle.

We are ready to order. Having previously seen the menu I knew right away what I was having: Eggs Louis, poached eggs on brioche with crabmeat, hollandaise sauce, and bacon. And of course, the chef recommended pairing, Blanche de Bruxelle, from Brasserie Lefebvre; a Belgian white beer with floral notes and distinct citrus flavors.  This witbeir is cloudy, light in color and has a slightly bitter aftertaste.  That turns out to be Leslie’s choice as well. But, if you prefer lunch rather than breakfast, how about the Nobe Kobe, a Kobe beef burger with all the fixings, paired with an Old Rasputin?

Our food arrives along with a fresh beer. I cut into the eggs let the yolk ooze over the crab, and savor my first bite; a hint of lemon, a touch of bitter from the greens, and the smoky crunch of bacon. Perfection. I take a sip of beer and the subtle citrus notes explode to the foreground, reminiscent of fresh orange juice. A beautiful pairing. With my last piece of brioche I soak up the remaining yolk and contemplate having another beer, but with a trip to the airport looming, we settle for the check.

Beer Brunch at Lou’s Beer Garden: a hidden gem and a definite do over.