Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
There are about as many versions of Migas as you can imagine. It’s basically scrambled eggs kicked up an infinite level, with chorizo (Mexican sausage), tomatoes, jalapeños, cheese, tortilla strips and salsa verde or salsa roja. My spouse first introduced me to Migas when we lived in Forth Worth, Texas. It’s one of those dishes that has come to remind me of what Sundays are for, relaxing and enjoying the moment and yourself.
The Otis Cafe may well be the tiniest eatery with the biggest reputation. They certainly adhere to the belief that breakfast is the most important meal of the day and the size of their portions back them up. Be prepared to strap on the old feedbag, or so to speak. Served along side the breakfast entrees is an amazing brown bread heavy on flavor and color with dark molasses. I offer you a link to that recipe as well as a sensational adaptation by my friend, Teri Burstedt. Enjoy!