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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Entries in quail egg (1)

Thursday
Sep062012

Huevos Cordoniz

DateThursday, September 6, 2012 at 9:05PM

Back at Busot it was my turn to cook for the Lippy Witches. I did a spread of a number of things, including a couple of the tapas dishes from MoVida Rustica that I have posted previously – Pinchos and Alcachofas con Jamon. As always, however, the most popular dish was the simplest – Huevos Cordoniz (literally, quail eggs).

When I was 17 I lived in Granada for 3 months. My friend and I found a little bar near where she lived and it became our local. Granada is one of the few places in Spain where you still get free tapas with every wine or beer and Bar Rios on Calle Socrates is one of the few bars in Granada that gives you a choice of what that will be. We went almost every night to fill up before our night out.

The menu at Bar Rios has just 8 items and is very simple – chorizo on a roll, omelette on a roll, lomo on a roll, morcilla on a roll…  but the produce was good quality and all cooked and seasoned perfectly. My favourite was what they called Huevos Cordoniz, a baguette round with a slice of jamon topped with a fried  quail egg. For my English palette – it was like a mini mouthful of bacon and eggs. So simple but so good. I have made it many times since and everyone always loves it.

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AuthorVix | Comment5 Comments |
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