Monday, October 15, 2012

Mexican Hash and Bubbly for Breakfast

We wanted something hardy for breakfast this morning.  Warm, filling, and most importantly paying homage to the last of the tomato season.  So we started with fresh salsa and made mexican hash with scrambled eggs!
Fresh salsa
-Chop a couple of handfuls of whatever tomatoes you have found.  Finely dice a small red onion.  Juice half of a lime.  Add a diced avocado.  Chop of small handful of cilantro leaves.  Add a pinch or two of salt, a little bit of pepper, and mix it all together.  Voila.

 Anything Mexican we cook in our home requires a special Mexican mixture of amazingness that we have found in Kensington Market.  I think it's officially called 'the blue dot package.'  That's what we call it anyways, and so did the woman in the store who makes it.  Not to be mistaken for the red dot package.  You can pick one up at Emporium Latino, at 234 Augusta Ave.  If you can't make it there, you can always use any kind of taco spice mix blend you can find at the grocery store, but it's worth it to make a trip to Kensington.
2 tablespoons of olive oil
10 mini potatoes
1 Poblano peppers
1/2 red onion, sliced
1 Chorizo Sausages
4 eggs
1/4 cup of shredded of fresh mexican queso cheese
1 heaping tablespoon of Blue Dot spice
 Put the sliced potatoes in the pan with a cup or two of water.  Bring to a boil and cook the potatoes for 4-5 minutes.  Drain the water, and put the potatoes on the side.  Slice the sausage casing and take the meat out, pulling it into small chunks of meat.  Put the chorizo in the pan and cook with a small spoon of oil until browned and cooked almost through.   Now take the meat out of the pan, leaving all the flavoured oily goodness.  Put the onions and cooked potatoes in the pan and cook until almost crispy.  Add the cooked chorizo for a few quick minutes, and then add the scrambled egg with cilantro, stirring it up until the egg cooks through.  Add the cheese and stir till melted.  Plate, and serve warm, with some salsa on the side.
 The brunch was a celebration for Jessica, as she had just completed her first half marathon. So we had to pop some bubbly, naturally. The wine we selected was Terregaie Fior d'Arancio DOCG from Colli Euganei in the hills of Veneto, Italy.  The wine/appellation has just been granted a DOCG status (DOCG — Denominazione di Origine Controllata e Garantita (controlled designation of origin guaranteed) and it is just starting to get recognized around the world for its amazing quality and style. Fior D'arancia means Orange Blossom in Italian, and the appellation is named after the distinct orange essances. The winemaker, Salvatore Lovo, from Terregaie was the driving force to have this wine style recognized as a DOCG and they have some of the oldest vines planted in their vineyards. It is made from 100% Moscato Giallo. It is lightly sweet with very low alcohol (6%) so it is a perfect brunch wine. Unfortunately you cannot find any of these wines in the province of Ontario, but you can replace it with the Batasiolo Moscato D'Asti DOCG Dla Rei, $14.95, #277194.
bon appétit.  
brunch is served.


  1. This was a fantastic meal and the wine was simply spectactular...refreshing, sweet and fruity and only 6% alcohol. Nick you have to bring this in!!! I will take a few cases!
    Ash - you forgot to mention the amazing fresh queso you sprinkled on the chorizo/egg/potato deliciousness! Thanks for brunch

  2. Nice little spice in the mexican dish, but balanced well with the sweetness of the sparkling wine!! I will definitely take a case as well!!
    Always a pleasure and never shy to go up for seconds :)!!