If you love breakfast for dinner (aka brinner), chilaquiles (“chee-lah-KEE-lays”) is the dish for you. Found throughout the southwest but especially in Arizona, this amalgamation is a cross between nachos
and enchiladas, only without the bothersome rolling. You can add whatever vegetables you like (we’ve seen versions with fresh radishes, or sautéed peppers and onions). Traditionally, eggs are the protein but some people add meat like shredded beef or chorizo. Sometimes served as a hangover cure, you don’t need to overindulge to enjoy this dish. Don’t skimp on the garnishes of scallion, cilantro and a squeeze of lime – they really seal the deal!
The Musical Instrument Museum in Phoenix has a collection of 13,000 instruments from across the world including one of the oldest goblet drums, made in China between 5000 and 4000 BCE.
Chilaquiles with Sunny Side Up Eggs
- 18 tortilla chips
- 1/2 cup salsa
- 1 cup crumbled queso fresco
- Baby tomatoes, diced
- 4 eggs
- 1-2 scallions, chopped
- Cilantro, chopped
- Lime wedges
Place chips in a large bowl. Pour salsa over the chips and toss well. Divide chips onto two plates. Top each with cheese and tomatoes. In a skillet on medium to high heat, fry eggs until edges are brown and bubbly. Place two eggs on top of each chip mixture. Top with scallions and cilantro. Squeeze lime over dishes before serving.
Move over, Kentucky Derby. The Preakness has its own cocktail. However, there’s just one teensy, little detail. No one can really agree on the ingredients of the Black-Eyed Susan. Created by a
catering company that served Pimlico for years and named for Maryland’s state flower (and what the winning horse is draped with), this drink has been made with various liquors including whiskey, rye or bourbon. To lend some tartness, sometimes sour mix was used, sometimes lemon juice made an appearance, sometimes grapefruit juice. We researched far and wide and found that this recipe might be closest to the original. Tasty and refreshing, this cocktail will brighten any Preakness viewing party.
The Preakness takes place May 19, 2018, at Pimlico Racecourse in Baltimore, Maryland.
Black-Eyed Susan Cocktail
- 3/4 cup orange juice
- 1/4 cup pineapple juice
- 2 oz. rum
- 2 oz. vodka
- 1 oz. triple sec
- 2 lime wedges
Place ice in two highball glasses. In a cocktail shaker, combine juices, rum, vodka and triple sec. Shake well. Divide mixture between the two glasses. Squeeze lime wedge into drink before serving.
Key Lime Pie is one of those dishes that reminds you of that fun beach vacation every time you taste it. The official state pie of the Sunshine State since 2006, the origins of this pie are murky.
Historians tend to agree that the recipe was created in order to push a new product called sweetened condensed milk which was brought to Florida in the 1850s by a ship salvager named William Curry. This canned milk was shelf stable, important for an area of the country that did not get refrigeration until the 1930s.
Folks like to quibble over the type of crust (regular or graham cracker?) and the type of topping (whipped cream or meringue?) but one thing everyone agrees to is that the filling must be light yellow and not green. We stuck with a pretty traditional recipe here, from Joe’s Stone Crab in Miami Beach, and we have to say, it’s the best we’ve tried.
Grab your old milk jugs and duct tape for the Anything That Floats Race in Key Largo, August 15, 2015. Homemade vessels rule in this race that awards the fastest teams, the best decorated boats and the best looking crew.
Key Lime Pie
- 1 sleeve graham crackers (or 1¼ cup graham cracker crumbs)
- 5 tablespoons butter or margarine, melted
- 1/3 cup sugar
- 3 egg yolks
- Zest from 2 limes, grated
- 1 can (14 oz.) sweetened condensed milk
- 2/3 cup fresh lime juice (use key limes if available, if not, use regular limes)
- Whipped cream (optional)
For crust: In the bowl of a food processor, add graham crackers, butter and sugar. Pulse until completely mixed. Press crust into a greased 9-inch pie pan, pressing firmly into the bottoms and sides of the pan with a bottom of a measuring cup. Bake in a 350 degree oven for 10-15 minutes or until crust just begins to brown. Remove and let cool.
For filling: Add egg yolks and lime zest into a large mixing bowl. Blend with an electric mixer on high speed, about 5 minutes. Mixture will expand and be frothy. Gradually add the sweetened condensed milk, beat about 5 minutes longer. Add lime juice and mix by hand. Pour into the cooled pie crust. Bake for 10-12 minutes at 350 degrees or until filling is set. Let cool, then refrigerate until ready to serve. Serve cold with whipped cream.