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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Hunger Street Tacos

Hunger Street Tacos (15)

I just had a chance to go to Hunger Street Tacos. A small brick and mortar serving authentic Mexican style street food.  They offer a variety of tacos, tostadas, quesadillas, and sopas that are made in-house, and other unique choices like brisket or chorizo, to fried avocado or hibiscus and guac. Let me take you on a quick tour.

 

 

Fried Avocado Tacos.jpg

Hunger Street Tacos (13)

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For more information, hours, full menu, location, and catering visit www.hungerstreettacos.com.

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Chorizo, Italian Sausage, And Potato Frittata

For this dish I bought i package each of Chorizo and Italian sausage. I wanted the combination of Chorizo with the potato combo. That’s just a classic combo, but , it get a little too spicy for Steve so I mixed in some Italian sausage as well. That really worked out well in the end. To start I wanted to get a head start on the cooking process of the sausage so I steamed them first in a little chicken stock. I pricked the sausages so the flavor of the chicken stock would get into the sausages, and I steamed them for just about 5 minutes just to start them on their way. Next I placed them on a baking sheet, leaving space in between each so they would roast evenly. Oven at 425 degrees I roasted them for around 30 minutes and half way I would turn them over so they would get a nice brown crispy exterior all around. At this point I let them cool completely and then just sliced them thin on the bias and set them aside while I worked on my veggies. I used 1/2 of 1 each of red, yellow, and orange bell pepper, 1 bundle of green onions( I reserved some of the green tops of the onions to add to the Frittata before adding the egg mixture to the pans), and 2 cloves of minced garlic,and sauteed them in a little olive oil until they were just soft and divided them into 2 batches, (because I can never just make one Frittata). I also divided the sausages into 2 batches combining them with their half of veggies. So now I have two saute pans filled with a mixture of sausage and veggies ready to go. At this point I have to get the egg mixture together for the Frittatas. For two batches I will need 20 eggs beaten in a very large bowl. Add in the whole package of hash browns. To that I will add 1/2 a cup of shredded Gruyere cheese and 1 cup of grated Parmigiano -Reggiano cheese. Also add 1 cup of half and half, 1 tablespoon of kosher salt and 1 teaspoon of black pepper. Mix this all together until everything is well combined. I reserved another 1/2 a cup of shredded Gruyere for the top of each Frittata. Turn each of the large saute pans with the sausage and veggies on medium heat and pour half the egg mixture into each. Watch the pans closely using a spatula scraping the bottom of the pan with everything in it to mix all the ingredients up throughout. As the eggs start to set keep slowly scraping the mixture around until it’s almost at a very, very soft scrambled stage, and you have brought most of the uncooked eggs to the top. Sprinkle the reserved cheese on top of each one. Then in a pre-heated 350 degree oven put your oven safe saute pans in for about 25 minutes or so or until you see that the eggs have pulled away from the sides of the saute pan, and the top is a nice golden brown. Touch the top of each Frittata and if it feels spongy and springs back it should be done. Set them on top of the stove until they cool somewhat. Take your spatula and run it around the outside to loosen up the Frittata. Take a peek of the underside lifting carefully with your spatula and it should also be a golden brown. At this point they will slide right out of the pan and onto a serving plate. Finely chop some Italian parsley and sprinkle over each one with a little basil.ImageImageImageImageImageImageImageImageImageImageImageImageImage

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