Catherine de Orio was eight years old when she bought her first cookbook. After paging through the recipes, she decided which dish she would attempt. Her father enjoyed fish so the fish dish was the clear choice. Her mother, however, was a bit apprehensive with this selection. She wasn’t a fan of fish or its smell.
But Catherine had one huge advantage. One of 14 cousins in an Italian family in Elmwood Park, Ill., she served as sous chef to her grandma. The de Orios gathered every week at Nana Kay’s for Sunday supper. Immersed in a world of food, Catherine learned the basics of cooking and the role of food beyond nourishment. Food was more than calories. Food served as a uniter. Long before Mo Rocca’s My Grandmother’s Ravioli, Catherine learned the basics the old-fashioned way, at the side of her nana. Continue reading Why Imperfect is Perfect – A Chat with Catherine De Orio
As part of the #GreatAmericanCookIn, Catherine de Orio came up with a few custom recipes to get you cooking.
This recipe has a decent amount of ingredients, but don’t get overwhelmed. The process is straightforward.
Spicy Southwestern Chilaquiles
In a small non-reactive bowl, place strips of red onion and cover with rice vinegar and a generous pinch of salt. Let sit for 15 minutes.
In a non-reactive glass bowl, place the guajillo peppers. Pour boiling water over the top of the peppers and be sure they are completely submerged. Let peppers soften for approximately 30 minutes. Drain and reserve soaking liquid. Discard stem and seeds.
In a medium sauté pan, heat olive oil over medium high heat. Sauté onions for 5-7 minutes until translucent. Add garlic and jalapeño and sauté an additional 1-2 minutes. Add Hunt’s Tomato Paste and cook for a minute. Next add RO*TEL and 4 tablespoons of reserved liquid from peppers. Season to taste with salt and pepper.
Transfer sauce to blender and pulse until smooth. Be careful when blending hot liquids! Return sauce to pan and simmer until slightly thickened. Adjust seasoning.
While sauce is simmering, spray a non-stick frying pan with PAM Original Cooking Spray and heat over medium-high heat. Add Egg Beaters and scramble.
Arrange chips on serving platter. Spoon sauce over top. Next add scrambled eggs. Top with avocados and pickled onions. Sprinkle cheese over top and garnish with cilantro, jalapeño and sour cream. Serve with lime wedges and extra sauce on the side.
- Smoke it out: Add 2 chipotle peppers in adobo sauce to the sauce to give it some added heat and smoky flavor.
- Make it ahead: Having people over for brunch? Avoid the last minute rush by making the sauce the night before and keeping it refrigerated. Reheat it just before serving. If it needs to be thinned out, add a small amount of chicken or vegetable stock.