Adios breakfast burritos, hola sopes benedicts!

Breakfast Sopes topped with chorizo, a fried egg and salsa

Breakfast Sopes topped with chorizo, a fried egg and salsa

Like most of Portland, I love brunch. Unlike most Portlanders, ninety percent of the time I am unwilling to wait for two hours to eat it. And while I wish my husband and I went to brunch more often, it’s just a huge time waster: wait forever, suck down a few cocktails at a nearby bar while waiting, finally get seated, stuff your face for 15 minutes because you are so hungry and then go home and nap the Bloody Marys off.

Going to brunch basically means that will be my only accomplishment of the day (which is not necessarily a bad thing, I admit).

But I’ve found cooking brunch at home is so more rewarding. My husband is usually still sleeping or just waking up when I start cooking, giving me free reign to make whatever I want.

Usually I go fairly standard — eggs and a veg-heavy hash for instance, but a few weeks ago I was feeling the need to mix it up. I had leftover masa dough from the night before and the idea of making breakfast sopes was too enticing to pass up.

I made the shells just like I did in this post and then focused on the toppings. I cooked up some chorizo, adding in some leftover carmelized onions and black beans. Garnished with a bit of queso fresco and paired with a cabbage slaw, they looked tasty enough…

Breakfast Sopes - chorizo and queso

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Sopes Fabulous!

Homemade Sopes

Sopes with seasoned ground turkey, black beans, tomatoes and cilantro.

I have been trying to put a dent in the giant bag of masa I bought and so far I’ve been pretty successful. I used the tortilla press my husband brought home ages ago and made a dozen or so homemade tortillas, which were crazy good. I also went on a bit of a sopes bender.

Sopes, pronounced so-pez in case you’re unfamiliar, are like little masa bowls — ready to be filled with whatever delicious things you want. I discovered the magic of sopes fairly recently. I had eaten them before but it was the chicken and chile sopes at Portland’s La Taq that really haunted me. I’ll admit, mine were not quite that good but they were still pretty awesome for a first attempt!

I started by making a dough from the masa by blending it with warm water and a bit of salt. Once the mixture came together and was moist but not tacky, I divided it into eight pieces. Those pieces were then rolled into ball and flattened into disks, resembling thick tortillas.

In a hot pan with no oil, I heated the sopes on one side until brown spots started to appear. Then one at a time, I removed them and crimped the edges up to form a small shallow bowl. Once I had them crimped, it was time to fry them. While I’m fairly certain you can deep fry these guys (and I’m sure that makes them even tastier), I went for just enough oil to get them all brown and crispy.

Bottoms up! I did think the masa was a bit bland so I sprinkled salt on each shell after it was fried.

Bottoms up! I thought my masa dough was a bit bland so I sprinkled salt on each shell after it was fried.

Then the hard work is done! Seriously, you are already half-way to eating.

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Pork fried rice finds perfection, Pok Pok style

Khao Phat Muu (Thai fried rice with pork)

Khao Phat Muu (Thai fried rice with pork)

I’ve made a decent amount of fried rice in my life. On this blog alone, I’ve posted it three times — once made with farro, once with potato chips and again with pork and pineapple. And each time it’s delicious, but I’ve always felt like the seasoning wasn’t quite right. Often it would taste a bit flat and so I’d tinker with it — adding more and more things and then it would have too much soy or sesame or lime and yet somehow it would still lack “oomph.”

That all changed when I cooked my second recipe from the Pok Pok cookbook — Khao Phat Muu (fried rice with pork). Next to the fried egg salad, this is probably one of the easiest recipes in the book which brought it to the top of my “must make” list.  More encouragement came from a girl at work who kept telling me it was the best fried rice she had ever eaten.

And once I took a bite, I totally agreed. It was spot-on fried rice perfection and the best part was the amount of ingredients and fiddling is kept to a minimum. Simplicity is key — as is the great unbeatable umami flavor.

While I still think you should buy the book, I’ll give you a rundown on the basics of the recipe.

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Faux Pok (Pok): Making yam khai dao at home

Yam Khai Dao/Fried Egg Salad/Pok Pok

Fried Egg Salad (yam khai dao) from the Pok Pok Cookbook

Last year was the year for Portland cookbooks. In fact it seemed like every time I went on Eater, another chef had landed a deal and was working on a book. In the final few months of 2013, several well-known local talents, like chefs Gabe Rucker and John Gorham, released books that were hot commodities all over the country.

Most of the books I was content to just flip through at Powells, but there was one that had to be mine — Andy Ricker’s cookbook for his nationally acclaimed restaurant Pok Pok. Pok Pok is a place dedicated to Thai street food, made famous by their incredible fish sauce chicken wings. After a few very successful years, Pok Pok became so popular that Ricker opened several new restaurants throughout town (all with a slightly different Thai spin) and even opened a spot in NYC.

And while I, like most people, love the Pok Pok wings, the one dish I always, always order is the yam khai dao or fried egg salad. It was hard to put my finger on why I love it so much but after reading Ricker’s description of the dish, I solved the mystery.

The vinaigrette that dresses the greens, herbs and crispy egg is perfectly balanced. There is heat fire from the Thai chiles, a bit of funk from the fish sauce, sweetness from the palm sugar simple syrup and zing from the lime juice. It’s one of those dishes that sucks you in from the first bite and you just can’t stop eating it. Or thinking about it. Or craving it.

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Baked Taquitos and Misadventures with DayQuil

Baked Carnitas Taquitos

Corn tortillas stuffed with beer-braised pork, 3 cheeses and green onions. Served with sour cream and a Brussels sprout, radish and sprouted mung bean slaw

I have no problem admitting that I only watch the Superbowl for the commercials and the food. This year the hitch in that giddy up was that I’ve been sick for more than a week and didn’t feel like going anywhere. I also didn’t feel like inviting anyone over — that would prevent my husband and I from spending all day on the couch in pajamas under a pile of blankets and kitties (which basically describes all of my favorite Sundays, sick or not).

So I took the anti-social and lazy way out. I planned an easy all-day menu for two based around a Mexican theme and starring one main protein — beer-braised carnitas.

A petite pork butt (around 1.5 pounds) came into play and using this super simple recipe from Bon Appetite, I braised it with dried chiles, beer and garlic. It was pretty much all I could handle in my cold medicine haze.

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Peachy Keen: Creating the perfect bellini Jello shot

Bellini Jell-O Shots

My take on the bellini: Sparkling wine & Peach Jello shot

I have a soft spot for Jello shots. Maybe it’s just my nostalgia for college, I’m not sure, there’s just something so fun about them. But while I have fond memories of “shooting” lime Jello mixed with copious amounts of Jose Cuervo, I like to think that as an adult I’ve upgraded to classier versions of alcohol and gelatin.

About 8 years ago, I made a gin and tonic jelly that I had seen in Nigella Lawson’s How to be a Domestic Goddess. I was completely smitten with it — it was a beautiful color, absolutely delicious and (dare I say?) even elegant.

Gin & Tonic Jelly

Gin & Tonic Jelly

Triple Layered Fruity Jell-O shotsA few years after that, I did a “cape cod” jelly made with alternating layers of vodka with cranberry and vodka with lime. It was fabulous.

And last year for my birthday I did triple layer Jello shots, putting in as much booze as possible while still allowing for the mixture to set. Yes, there is a science to this.

So when the girls in my office decided to throw a surprise baby shower for another co-worker, I asked if I could bring Jello shots. I think a few people thought this was a little weird (on several levels I’m sure) but my idea of a good party means there should be alcohol somewhere. If we weren’t going to be drinking wine, we should at least have boozy Jello. (In the end we drank wine too, because it was a Friday and we do what we want.)

I figured vodka would be a bit much for the mother-to-be, but since every pregnant lady I’ve known has still enjoyed a glass or two of bubbly while waiting for her due date, it seemed that sparkling wine would be perfect for the occasion. I pondered a few possible cocktail options (mimosas? Kir royals?) before settling on the classic combination of the Bellini — bubbles mixed with peach puree.

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