Our Midnight Delight

Josh’s recipe for Tess’s favorite dish. . .as told by Tess.

Before we get to the food, you should know that the name of this recipe has nothing to do with romance. Well, okay, maybe it does after Josh and I are through eating. But he actually came up with the name because of our crazy schedules.

Take mine for instance. Believe me, being a bodyguard isn’t easy. There’s the insane hours, the inherent risks, and the demanding clients. Not that I’m complaining about my days of being a bodyguard and pretend girlfriend for Josh even though the man wanted me at his side around the clock. If he could have put another four hours into each of our days, he would have. And you better believe I would have allowed it. If you haven’t yet noticed, he is so hot. But what really sold me was the way Josh looked at me from the get-go; not only with interest, but with admiration and respect. Wow. And then there were his digs, which are our digs now. They’re like a setting in one of those steamy historical romances. You know what I mean; a Caribbean-style mansion flanked by moss-draped live oaks and cypress trees on an estate to die for. . .complete with a guy to die for. For the total picture, check out chapter four of our story in Close to Perfect – trust me, you won’t be sorry.

Anyway, since our respective jobs sometime delays dinner until midnight, Josh came up with this recipe that to me is true comfort food – Spanish style – just like my mom, Carlita, used to make. It’s good enough to make you moan. And if you and your partner enjoy this dish in bed and in the altogether like we do – well then, it’s truly moan-worthy.

Our Midnight Delight. . .as told by Josh

Ingredients

6 large eggs, whipped
Splash of cream
Handful of green onions, chopped
1 small can of green chiles
Chorizo sausage (imported from Spain is definitely the best; easy to find online) sliced, diced, or chopped, whichever you prefer; use as much or as little as you like
Seasonings: sea salt and cayenne
Cheese to top it off (Tess and I prefer Idiazábal sheep’s cheese. It has a lightly smoked flavor. But if you prefer another, go for it.)

Steps

After browning the onions and crisping the sausage in a skillet using olive oil, not butter, pour in your mixture of eggs, cream, and green chiles. As it cooks, season with cayenne and sea salt or whatever else you’d like. I use a medium heat so the eggs stay moist. Work the mixture gently as it cooks and when it’s the consistency you want, top it with cheese, cover the skillet, remove from the open flame and wait a minute to allow the cheese to melt.

Serve with garlic toast (if you’re in a committed and forgiving relationship)

In our house, this recipe makes two servings: We split it 60-40 since Tess can’t possibly match my appetite; at least, when it comes to food.

Enjoy!

(Photo by IMSI USA)