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Sunday, April 30, 2006

Comments

Tony of the Bachelor Cooking

Sounds very interesting.. I have seen a similar dish in Maharashtra, India. Leftover Roti/Chapati, the Indian pan roasted wheat bread is shredded and then fried in oil with Onions and Masalas.

I like to fry leftover rice :-)

matt

I must say that I prefer this version than the tex-mex Migas I grew up eating. They may share a common name but the American version pales in comparison. I mean, really, anything with serrano AND chorizo is going to win–hands down!

misspoetje

cous-cous, grits, fried rice, masa etc. Every country has an excuse to mop up pork grease with a left-over something.
When is this festival in Torrox? I will be very close to it this coming june.
I want chorizo Now!

drbiggles

Admittedly, I make a slow round through my favorite food blogs. I go a little quicker to the blogs that are around me and I know the authors. But DAAAAAAAAAAAAAAAAAAAMN.

I was reading your intro and felt as though I was Adam West being pounded by thugs. BIFF, FAMN, CLAAAANG. You're killing me. My mind was reeling and only repeating, "I'm SO going to do this." and "HOLY CRAP". Wow.

My smoker may totally kick your smoker's ass, but you left me weak in the meat knees.

xo

Juan-Luis

Hi Brett,
I was always under the impression that Migas were an Extremeñan dish, not Andaluzan, but who knows... last summer we ate them as the signature dish at the Parador de Mérida. I definitely felt guilty (and more than a little full) as I dug into them, but they were delicious. I think I'd have a hard time convincing Donna to dig in to some migas!

Brett

Tony, the dish you describe sounds excellent. Maharashtra migas?

Matt, I read about the Tex-Mex migas on line, but I've never had it. Eggs scrambled with tortillas and cheese sounds good, but probably not as good as anything with Spanish chorizo and jamon.

Misspoetje, the Migas festival takes place on the Sunday before Christmas, but I'm sure you can get someone in the area to whip you up a batch! Have a great trip!

Biggles, you crack me up!

Juan-Luis, you are of course right that migas is more closely associated with Extremadura, but it seems to be popular in Aragon, Castile, La Mancha and Andalucía too. I'm not sure why a town in Andalucía hosts the annual event. Maybe all the other foods already had festivals?

Lisa D. Walker

Your journaling is making me fat and I don't care. Bring it on!

So, do you think we could include panzanella as a distant relative to the migas family? Although it's considered a salad of torn, tired bread with olive oil and vinegar it too is super yummy baked in the oven with fresh tomato and basil, then topped with poached eggs and Parmigianno-Reggianno. But my favorite is Zuni Cafe's. It's baked with the pan-drippings of chicken, currants and pine nuts and served with juicy roast chicken.

Lindy

Oh excellent. This sounds splendid. Love that cookbook too.

nopisto

Migas are widely spread around Spain as they were a survu\iving dish. You can find them from extremadura to Aragon stoping in both Castillas.

They can have paprica (Pimenton) or not, in Alacala de Henares they serve them with hot chocolate, in andalucia with sardines escabeche and in Guadalajara with grapes and picadillo (the meat in the chorizo).

This is a whim statement but nobody does themn better than my grandma (from Guadalajara of course).

And the maximun is include a fried egg on top of the dish.

Greg

A perfect place for a poached egg. Well done sir.

keiko

Brett, I just love reading your Spanish related posts - they are always wonderful and make me want to go back there.

lobstersquad

Love love love migas! No pimenton, plenty of bacon, and for the last serving, just the migas with grapes and a cup of coffee. Bliss.
Or have them for tea with hot chocolate.
But just one thing: no, they cannot be compared to panzanella. Wouldn´t you agree?

Nancy

I was traveling through Toledo a few years ago and they were havina a migas cook off in the town park. I wandered around and they let me be an honorary "taster", it was delicious!

demitademi

I am reeling from the memory of migas... I had them in Badajoz, Spain (town bordering Portugal). They were, to say the least, an experience in unexpected goodness. Our version was super simple... bread crumbs fried up in garlic and olive oil. Simple 'nuff. The kicker... we ate it with coffee!!! We ate it like cereal... but, um, with bread and garlic and oil and coffee instead of cereal and sugar and milk. =D But hey, everyone else was doing it too.... heheh.

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