thepassionatecook

Huevos divorciados - divorced eggs

This, ladies and gentlemen, is one of my favourite breakfasts of all time. So called because they are surrounded by two different types of salsa like divorcees whose friends are taking the side of one or the other, huevos divorciados are a perfect start to the day.

I never made them very much, because the preparation of the salsas requires overnight pre-soaking of chiles that are hard to get in the first place, but over time, I have now come up with the necessary satisfactory short cuts to make this as easy a breakfast as any to put together. For the red salsa, I use chipotles out of a jar or tin (instead of the customary dried chile ancho and chile de arbol) as well as tinned tomatoes. And I use store-bought salsa verde as I can't buy tomatillos here in Asia... At least not without depositing one of my cute blond kids at a Chinese pawnshop until the next paycheque comes through!

After that, it's just a matter of spreading a good measure of frijoles on a wheat or corn tortilla, sprinkling it generously with grated cheese, then topping it with two eggs fried sunny-side up and the sauces spooned over. And on the subject of frijoles, I usually make my own, but you could easily use canned ones of a brand you trust.

So, doesn't that sound like a walk in the park? It is, trust me - and you will have a breakfast to impress your family or friends with in no time!

Stuffed marrowbone

Not usually into "weird" foods, I do realise marrow bones are not necessarily a staple item in modern-day kitchens. Although I'd easily run a mile to avoid anything with offal, I have always liked marrow bone on the rare occasions that presented themselves. I reality, I only know them as part of the traditional Viennese Tafelspitz where it is cooked for various hours together with the meat and the soup served as its starter, and the marrow is spread thinly on toasted rye-bread as a special treat in between courses. Or cut lengthways, simply put under the grill for a few minutes until it bubbles, and enjoyed with sourdough bread and a tangy herb sauce.

When I got Peter Gordon's "Fusion" to review a couple of years ago, I was immediately intrigued by his recipe. It is rich, but full of flavours, and definitely out of the ordinary. Depending on which bone or which part of the bone you happen to be buying, you might have more filling than you can fit in the bone... serve the surplus alongside in a little bowl, you will find there won't be any left-overs!
Keep the bones you have so pain-stakingly cleaned for the next time - you can even put them in the dishwasher, leave them to dry thoroughly and store in a dry place - just like scallop shells, you can use them for years to come!