Taxes done? Celebrate!

COOKING FOR TWO

April 14, 2002|By Bev Bennett | By Bev Bennett,Special to the Sun

In my household, doing income taxes is more a matter of swimming through them. The dining room table is so filled with receipts and forms that I'd have to excavate to find the surface. When taxes are done, I'm as relieved to get my eating space back as I am in completing the tax work. After carefully avoiding any crumb- or grease-producing foods for a week or two -- in case the Internal Revenue Service mistakes a grease spot for an income figure -- I'm ready to celebrate.

My favorite post-tax meal is a brunch with all the gooey, crunchy, messy foods I had denied myself. The post-tax celebration begins with a Strawberry Margarita. This cocktail combines the best of a margarita with spring's new crop of strawberries. The drink proportions are based on sweet-tasting berries. If your berries are tart or under-ripe, add another teaspoon of sugar, or switch fruits and substitute a cup of fresh sliced mango.

The entree is a glorious mess of eggs, chorizo, tomatoes, cheese, sour cream and tortilla chips. Add or subtract from the recipe according to your taste. Switch from tomatoes to salsa, if you prefer. Use breakfast sausage in place of chorizo and layer on guacamole. It's the contrasts that make the dish, so be sure to include smooth and crisp textures and hot and mild flavorings.

Distributed by the Los Angeles Times Syndicate International, a division of Tribune Media Services.

Strawberry Margarita

Many blenders are able to handle ice cubes. Make sure yours has ice-crushing capabilities before making this drink.

Makes 2 servings

1 cup ice cubes

2 ounces ( 1 / 4 cup) tequila

1 ounce (2 tablespoons) Triple Sec

1 ounce (2 tablespoons) lemon juice

1 cup sliced strawberries

1 tablespoon sugar

In blender, process ice cubes, tequila, Triple Sec, lemon juice, strawberries and sugar until pureed. Pour into 2 margarita glasses.

Tex-Mex Breakfast Eggs

Makes 2 servings

2 teaspoons oil

1 / 4 pound chorizo

1/2 cup diced tomatoes

4 eggs

1/2 teaspoon salt

1 / 4 teaspoon black pepper

1 / 4 cup minced green onions

1/2 cup crumbled tortilla chips

1 / 4 cup shredded Cheddar cheese

2 tablespoons sour cream

Heat oil in medium skillet. Add chorizo and tomatoes and saute 5 minutes, breaking up chorizo with back of spoon.

Meanwhile, beat together eggs, salt, pepper and onions and pour into skillet. Mix with chorizo and cook over medium heat until partially set, about 3 minutes. Sprinkle with tortilla chips and then shredded cheese.

Spoon half the egg mixture onto each of 2 plates. Top each serving with 1 tablespoon sour cream.

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