Ingredients
1/2 andouille, chopped
1/4 inch slice white onion, chopped
1/4 inch slice red bell pepper, chopped
1 clove garlic, minced
1 tbsp butter
2 eggs
1 milk, 1/2 egg shell full x 2
1 s&p, to taste
1 dash tabasco or other hot sauce, to taste
1/2 cup cheddar & jack cheeses
2 flour tortillas
Directions
Saute' andouille with onion, red bell pepper and garlic for 5 minutes.
Break eggs into a jar. Fill one half of an egg shell with milk
twice; add to eggs. Add tabasco, s&p. Cover and shake to mix.
Add butter to andouille and vegies. Add eggs, and scramble. Turn off
heat, add cheese and stir to blend.
Heat tortillas (nuke for 30 seconds).
Spoon egg mixture onto tortillas, roll up and enjoy.
Notes: Woke up hungry one sunday morn with a hankerin' for breakfast
tacos. Looked for the chorizo, but all that turned up was andouille.
Oh, well ;)
Recipe by Kurt Faria 09/22/96.
Servings: 2 servings
Andouille Breakfast Tacos Recipe brought to you by Recipe Ideas
Categories: Breakfast; Meat; Mexican
The History of Recipes
It is possible to track the history of `recipes` back into the distant past, in truth as far into history as early Egypt, and maybe even further. However, generally, these old records were just very simple hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to food historians are a few clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Progressing into Roman times 25BC a man called Apicius compiled a collection of scripts detailing recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the roman meals were separated into appetizers, main course and afters, a very modern way of dining. Additionally, he tells us how the early Romans were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks like thyme, mint and asafoetida. Continuing our culinary historical journey, there are some recipe books which were published in the 1300s : a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books are not about the spicy food that we all know today, but instead recipes for the types of food prepared by the chefs of the upper classes. Later on, in the 15th century, the Crusaders brought back many foods and spices from the holy land, including spices such as coriander, parsley, basil and rosemary. These new spices and herbs created an increase in manuscripts on cookery, most of which are now in private collections. Over the succeeding few centuries, the wealthy families of the West competed to offer the most extravagent banquests, and consequentially chefs and their collection of recipes became highly prized. Even so, it was during the nineteenth century that cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and publishing recipes to help cooks of their time. When we get to the twentieth century, cooking books were in great demand, as a result of better eduction, leisure time and disposable income. The TV revolution brought us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Andouille Breakfast Tacos recipe.
