I remember when I was a little kid, I would sit with my Great Grandmother, Clytie, in Mississippi, and snap green beans together. My Great Grandmother, Clytie Bennett She would just take a bite...raw! It freaked me out a little bit back then, but I learned something from her that I will never forget. They had a huge farm near Clarksdale, MS and there was always plenty of food. It was a place where bacon made everything better and if any of us had a problem, the only thing we needed was to hear Clytie say, "Let me get you somethin' to eat." She reminded me alot of Julia Child. She had the mentality of "If it tastes good, eat it, better yet, let's eat it together." That was pretty much the way it was. Eggs, Chorizo, Basil and Tomatoes Today, I made a beautiful scramble with crispy chorizo, caramelized onions, some diced tomatoes and a chiffonade of basil. Chorizo is such an awesome ingredient. It's a pork sausage with chili and paprika and it originates from Spain. Its heavily used in Mexican cooking because of its bold flavor and wonderful color. Eggs, Chorizo, Basil and Tomatoes The truth is, I just wanted somethin' to eat. I had some fresh basil and tomatoes, so I made this delicate dish for myself. The thing I learned most from Great Grandmother is... sometimes you just want something to eat, so go make it and we can eat it together.
http://anoldfamiliarplace.blogspot.com/2009/10/sweetened-with-time.html

Later,
Nater

Chorizo Scramble
Recipe by Nathan Lippy
Serves: 2
Time: 10 minutes

Ingredients:
1 tablespoon unsalted butter
1/4 cup red onions, diced
1 teaspoon chopped garlic
1/4 cup chorizo, sliced
4 eggs
1/4 cup cherry tomatoes, diced
2 or 3 fresh basil leaves, chiffonade (or cut into thin strips)
salt and pepper

Action:
1. In a large non-stick saute pan, over medium-high heat, add the butter and onions. Let them caramelize for about -4 minutes. Add the garlic and chorizo and cook for another 3 minutes to allow the chorizo to get a little crispy.
2. Once the chorizo is a bit crispy, remove the ingredients from the pan and set aside for later. Crack the eggs into the pan and scramble with a wooden spoon. Add a bit of salt and pepper and cook for 2 minutes or until fluffy.
3. To plate, add 1/2 of the eggs to a plate, add half of the onions and chorizo over the top. Garnish with some fresh diced tomatoes and chiffonade of basil, then serve.