Cooking With Myra: Hatch peppers great addition to migas
By Myra Starkey
Aug. 21, 2012 at 3:21 a.m.
The secret to staying young is to live honestly, eat slowly and lie about your age.
It is so nice to know you are loved. For those friends who have sent me cards and letters about my mother's death, I am truly grateful for your concern. As a family, we are healing well, remembering the good times we shared with Mom and grateful for the mother she was to my me and my sisters. I can feel a smile again on my face. I actually did not realize that I had not been smiling over the past month, but a friend told me last week she saw me smiling again. My heart must be healing one day at a time.
A friend invited me and Taylor to Port O'Connor. We were first going to a party to celebrate Anabel's 50th birthday. She and I are in a cookbook club and share a love of good food. Our lives cross in other ways, and I am always excited to be able to spend time with her.
She grew up in another country, speaks more than just English and has a love of all living things. She is a nurturer of wild animals and of domestic ones. Anabel always has a genuine smile on her face. She is a person who is beautiful inside and out, and I am so grateful our paths have crossed. I would not miss this celebration of her life.
Cindy and Chris live in Port O'Connor and invited us to stay over after the party. I was looking forward to staying at their house for the weekend, knowing I was in for delicious food, meaningful time with the other guests and lots of laughter.
The party was at the clubhouse of a development near Port O'Connor. It is a beautiful place, well landscaped and right on the edge of the bay. The winds blowing off the water cool the outside August temperatures by at least 10 degrees. The food was wonderful and prepared by Tanya and Josh.
These two are skilled caterers who never cease to amaze me with their food. There were empanadas, crusty and filled with spicy, shredded pork, roasted new potatoes with romanesco sauce for dipping, cucumber and melon gazpacho served in shot glasses and my personal favorite, Manchego cheese and mushroom quesadillas.
I figured it must be heavy hor d'oevors for supper, so I admit I might have had more than my share. I peeked in the kitchen and Tanya was getting ready to prepare seafood paella for dinner, so I stopped before I tasted the salmon skewers. I have never made paella, but I have ordered it in a restaurant in Spain, and I believe Tonya's was just as delicious. I made a mental note to get the recipe from her later.
Prior to consuming the paella, it was pool time. I changed into my Miracle bathing suit and joined the others in the pool. A DJ was playing songs and we sang along, mostly women, but a few good men dared join us in the pool. The younger crowd knew most of the words to the music and the rest of us pretended.
I was introduced to the wobble, which is a type of line dance, but gave up quicker than the rest. This dance is not the "hokey pokey," and I would have to practice a long time to get as good as some of those gals in the pool. I finally retreated to gather my pre-pool attire since supper was to be a more formal, sit-down affair.
As the party began to wind down, we helped with the clean-up before departing for Chris and Cindy's house. Their back porch overlooks the Intracoastal Canal and is a great place to watch the stars. They had seen a meteor shower the weekend before, so my eyes were glued in hopes of seeing at least one shooting star. I did see only one.
The stars twinkled as we sat and talked about kids, parents and all the things "50-somethings" discuss when they are together. Chris is participating in the upcoming Dancing with the Stars fundraiser for the Billy T. Cattan Recovery Outreach organization, so he entertained us with some of the fancy moves he has been practicing.
The next morning our hosts prepared a delicious breakfast for us. We had egg migas with hatch peppers, fresh fruit salad and blue berry muffins. The egg dish was delicious and since this is the season for hatch peppers, I asked Chris if I could share the recipe. Cindy, the exercise queen, has skinnied up the dish by using 2 percent light cheddar and low-fat pan sausage.
Try this dish soon, as the peppers won't last long. They can be frozen after roasting. The only place I have found that carries these locally is H-E-B Plus!. Otherwise, you may have to drive all the way to New Mexico.
Myra Starkey lives in Victoria. Write her in care of the Advocate, P.O. Box 1518, Victoria, TX 77901, or email email@example.com.