Moco on the Mind

I made it back safely from Ireland. While I am home, I don't think I am near settled enough to try and summarize things yet, though I have had to try whenever I see someone from home. We will get there on the blog, of that you can be assured but for now, I am thinking about Hawaii. Lets do something that we haven't done in a while: a food post.

I ran out of money at the end of my trip, and didn't cook big very often. Everything was either something I have posted before, or I was cooking it to try and impress a girl, and didn't want to look like a dork by trying to take pictures of my mise en place, and the finished dish. I know, I know, I am enough of a dork anyway, how can it get any worse right? Either way, I was self conscious I suppose, so I have nothing for you except two dishes with no pictures or recipes.

Pan seared Galway Bay scallops
-Orange Beurre Blanc
-Sundried Tomato Pesto Pasta
-Salad of Irish lettuce, orange segments and white onion with and orange vinegarette

Sopa de Ajo Castellano (Spanish Garlic Soup)
-Chicken, Chorizo and Couscous

I assure you they were both delicious, and since I was aiming to impress, I would say that it worked, and say no more.

Now, back to the task at hand. I said I was thinking about Hawaii right? Not that I am going there or anything, but just remembering things that I ate. Specifically one thing : Loco Moco. Hamburger, egg and brown gravy over rice. I found that I loved the combination of egg and rice, and I have recently started varying the recipe in my own way.

I am often too lazy to make a gravy, and I often skipped the meat portion, but eggs and rice have become a regular part of my diet.

Iteration 1: Egg and couscous with butter, coriander salt and pepper

Use of leftovers at its fullest.

Second iteration: Fried egg with smoked sausage, rice, cumin, salt, pepper and chipotle sauce



Again I used leftovers. I mixed the spices in with the rice, refried the sausage to get it a little crispy then tossed it with the chipotle sauce. I fried the egg and then lacquered it with the chipotle sauce for extra punch. This was really good, with the chipotle sauce giving a great smoky flavor. The best part of these dishes, without fail is the interaction between the soft yolk and the rice. Scrambled eggs would not be the same here. The yolk mixes with the rice and creates a rich, spicy, gooey, unctuous mix. Lovely. Here is the money shot:
This is rapidly ascending the ranks of my favorite fast breakfasts. Especially if you have rice on hand that you can reheat with a little butter, it takes about ten minutes from start to finish. It's lovely.

I think the next iteration is a sausage patty, fresh rice, egg and chipotle gravy. Approaching the traditional loco moco, with my own twist. I can't wait.

Get ready for more food posts, since I have a free week. Barbecue chicken is on the mind, and I think I might mess with that tomorrow.