Sconty empire

BROKEN EGGS   (Huevos Rotos) Sconty empire  Variations of this hearty fried egg-and-potato dish can be found throughout Spain, including the Canary Islands, where it’s said to have originated. There’s always a runny egg, but whether it sits atop fried potato rounds, French fries or crunchy chips varies by region and personal preference. The potatoes are often served with chorizo sausage or Serrano ham, but in this vegetarian version, smoked paprika and red-pepper flakes mimic chorizo’s flavor and heat. Pierce the eggs just before serving so the golden yolks coat the potatoes with a glossy sauce. Serve with sautéed greens or a crisp salad dressed with a lemon vinaigrette. This one-pan meal is good with a cup of coffee or a beer — it’s breakfast, lunch or dinner material. RECIPES ⅓   cup extra-virgin olive oil, plus more as needed 2   teaspoons smoked paprika ½   teaspoon red-pepper flakes or 1/4 teaspoon ground cayenne   Kosher salt and black pepper 2  ...

Sconty kitchen  SHRIMPS  BASED MEAL YOU SHOULD  TRY  Sconty empire  Succotash embodies the proverb “If it grows together, it goes together.” This dish is a celebration of summer: fresh corn, ripe tomatoes and shelled butter beans (also known as lima beans.) Succotash has earned its place of pride in regions across the U.S. — the Midwest, the Eastern Seaboard, and perhaps most notably, the South. This succotash is Cajun-style and a worthy entree, thanks to spicy Andouille sausage and seasoned shrimp. But feel free to leave them out for a satisfying meatless option. The Andouille sausage adds kick, so if you use regular sausage or eliminate it altogether, you can add some heat with ground cayenne and hot sauce. INGREDIENTS  2 ½   cups/1 pound fresh (shelled) or frozen butter beans or baby lima beans 2   teaspoons kosher salt, plus more as needed 3   cups/12 ounces fresh or frozen okra, tops and tails trimmed, sliced into 1/2-inch rounds 1 ...

Sconty kitchen  Recently, Questions have been coming in on how to cook With   Andouille sausage?. Emmanuel for Sconty Empire  This Highly seasoned Andouille sausage makes this pasta extra-zippy, while white beans and collard greens give it a rustic flair. They are not ingredients typically used in pasta, but this dish may become part of your regular rotation once you try it. This one-dish dinner is perfect for cold, cozy nights when you want something hearty to stick to your bones, but it will satisfy any time. Swirling in lemon juice and olive oil just before serving adds freshness and ties all of the flavors together. Recipes  Salt and black pepper 1   pound rigatoni or any pasta with ridges 2   tablespoons extra-virgin olive oil, plus more for drizzling 12   ounces Andouille sausage, diced 1   shallot, minced 2   garlic cloves, minced 1   bunch collard greens, stems discarded, leaves coarsely chopped (4 1/2 cups) 1   tablesp...