Migas + Shrimp Breakfast Tacos (And a trip to a new brewery!)

          On weekdays it's a toss-up whether or not I manage to eat anything before work - but a leisurely home-cooked breakfast is something I look forward to on weekends. 

Breakfast tacos in Austin - July 2015

          My first exposure to migas was on a trip to Austin last summer - apparently it means something different depending on the region, but here's my take on migas + shrimp breakfast tacos:

Ingredients: for two people

• 1/2 Red onion
• 2 Chile peppers
• Butter
• 6 Shrimps
• 6 Tortillas
• 2 eggs
• Splash of water
• Cumin
• Refried black beans 
• Pink pepper
• Lime wedges

Directions:

1. Roughly chop the onion and saute with butter.
2. De-seed and chop the chile peppers and add to the pan with onion.
3. Whisk they eggs together with a splash of water and a pinch of cumin, and scramble with onion and pepper mixture.
4. Devein and prepare the shrimp, and chop into small pieces.
5.  Toast the tortillas in a pan, add a layer of refried beans, and top with migas, shrimp pieces, and pink pepper.
6. Serve with lime.

          After breakfast I went to check out a new local brewery called Empirical Brewery in Ravenswood.

Lightsaber tap handles!!!

           I quite enjoyed the IPA, the imperial red, and the barrel-aged porter.  I suspect someone who doesn't really care for beer but LOVES ginger ale would like the ginger wheat.  The lightsaber tap handles were neat (and super detailed), and apparently each tank of the pilot system is named after a Star Wars planet.  The premise of Empirical Brewery is that by offering experimental brews, they can push the envelope in the science of beer.  As a designer, I enjoy seeing how other industries deal with cutting edge experimentation, and I can't wait to see what they are brewing next. 

Until next time - 
All the best,

HopSLAM!!! and Late Ethipoian Roast

          Who got Hopslam today?  I was looking for it yesterday, and was told it wasn't coming out until next week - but then I went to a Mexican grocery store in my neighborhood to by some tortillas, and they had it!  Quite tasty -  I'm glad I was able to score some while it's fresh.

          I also roasted a little more of the Ethiopian Yirg Buufata - I'm looking forward to that strawberry note with my weekend breakfast tomorrow.  Am I the only one who goes all out on weekend breakfasts?  I have high hopes for tomorrow's breakfast tacos.

          This time I tried switching off the heat every time the temperature rose above 400, so I was able to roast it for the full 4 minutes without taking it past a light roast.  I hadn't tested this method before, but I've seen several sources recommending a multi-step roast, so I can't imagine this would be substantially different.  It looked and smelled like a light roast - just after first crack, but with no immediately visible oils.

          Right now, I store my freshly roasted coffee in mason jars - but I have a few ideas for creative coffee storage (that will be just as effective for freshness) - and I'm looking forward to getting into that next week.

Until next time -
All the best,