Chipotle seared shrimp

The more I use my wok, the more perfect it seems — ideally suited not only for stir-frying but deep-frying, braising, and seemingly every kitchen task. Its high sides let you toss food without spilling. Its round shape allows even small amounts of frying oil to pool in the bottom. Its thin, carbon-steel surface heats and cools quickly, allowing for superior temperature control. I have pans that cost five times as much, but they don't seem to come down from the shelf much these days. I find myself using it even for non-Asian dishes, including this zesty shrimp recipe adapted from the America's Test Kitchen book Cooking for Two.

This dish takes on Southwestern character with chipotles, cilantro, and avocado. Interestingly, it calls for a sprinkle of sugar on the shrimp to help with caramelization and browning.

1. Peel and devein 1 pound of extra-large shrimp. Mix the shrimp in a bowl with a dash of olive oil and pinches of sugar, salt and pepper.

2. Core, seed and chop 1 tomato (or substitute an equivalent amount of canned crushed tomatoes). Mince 2 chipotles from a can of chipotle chiles in adobo sauce. Slice 2 scallions, separating white and green parts. Mince 3-4 garlic cloves and a quarter bunch of cilantro. Dice half an avocado.

3. Heat 1 T. oil in a wok or skillet over high heat until smoking. Add the shrimp in a single layer and cooking, without moving, until spotty brown on one side, about 1 minute. Transfer shrimp to a bowl (they will be underdone).

4. Return the wok to high heat and add the tomato, chipotles, scallion whites, garlic and cilantro. Cook 1 minute, adding a squeeze of fresh lime juice.

5. Return the shrimp to the wok and continue to cook until just done, about 1 minute. Serve over white rice, sprinkled with the scallion greens and avocado. Feeds 2.

Breakfast tacos

On the heels of my successful execution of huevos rancheros, the NYT runs a story on Austin's dominance when it comes to breakfast tacos.

Huevos rancheros

Huevos rancheros is one of my favorite brunches, so I had to try this recipe from the Boston Globe Cookbook. For whatever reason, this smoky Southwestern dish is extremely popular in my decidedly Northeastern town, appearing on nearly every Sunday brunch menu across the city. The recipe was written for 12, implying that it's not worth the trouble for any fewer, but thankfully it adapted easily for 2 and really wasn't difficult at all. I have drastically amped up the proportions of garlic and chipotles.

1. Mince one small onion, 2-4 cloves of garlic, and 4 T. fresh cilantro. Open a can of chipotle peppers in adobo sauce and chop up 2 of the chiles. Grate 2-3 ounces of Cojita, cheddar or jack cheese. Dice 1 avocado.

2. Brown the onion and garlic, then add the chiles, some of the adobo sauce, and about a third of a 28 oz. can of crushed tomatoes. Simmer about 10 minutes, then stir in half the cilantro and season with salt and pepper.

3. Empty a 15 oz. can of black beans into a small saucepan and add 1/2 tsp ground cumin. Mash the beans coarsely with a potato masher, then let simmer over low heat.

4. Heat 2 T. peanut or canola oil over medium-high heat in a large frying pan and add 2 corn tortillas. Cook 1 minute or until crisp and brown, then flip and fry the second side. Turn them onto a plate and repeat with 2 more tortillas on a second plate.

5. In the same pan used for the tortillas, fry 4 eggs until whites are set and place one on each tortilla. (You will have some extra beans and chipotle sauce, so feel free to expand the recipe to 3 or 4 people, cooking 2 tortillas and 2 eggs for each person.

6. Ladle some sauce on the eggs, then sprinkle with cheese and cilantro and garnish with beans and avocado.