We REALLY have the meat and potatoes on our post today - Mexican Potato Skin Bites, made with chorizo, potatoes, and cheese! We also have a special guest with us today, Potato Bug Pete. Potato bugs are large, flightless insects, also known as Jerusalem crickets. They are active at night like crickets, but don't play pretty music like Christie. When the potato bug rubs its back legs against these spines on its abdomen, it produces a sound similar to rubbing sandpaper. They have a large human-like head and their feet are used for burrowing beneath moist soil to feed on decaying root plants and tubers. Their strong jaws allow them to produce a painful bite, although they are not poisonous. When frightened, the potato bug will move onto its back legs and jump.
They're also not from Jerusalem, but are native to the Western United States and parts of Mexico. In Spanish, the potato bug is called niña de la tierra (child of the earth). Native Americans have several names for the potato bug: woh-tzi-neh (old bald-headed man), the Navajo's c’ic’in lici’ I coh (big red-skull), and the Hopi's qalatötö (shiny bug).
Chorizo is ground pork, flavored with chiles, vinegar, and seasonings. Chorizo con hueves is a popular breakfast dish which is made by mixing fried chorizo with scrambled eggs and cheese. Chorizo can also be combined with refried beans as a side dish or used in tortas as a spread. A popular filling for breakfast tacos is chorizo con papas, or diced potatoes with fried chorizo.
Vincent Van Gogh painted The Potato Eaters in 1885. It is considered by many to be Van Gogh's first great work of art, although it was not successful in his time. At the time of its creation, Van Gogh had only recently started painting and had not yet mastered the techniques that would later make him famous.
MEXICAN POTATO SKIN BITES
20 small new (red) potatoes
1 tbsp. oil
Salt & pepper
6 ounces Mexican chorizo
1/2 cup shredded cheese (I like Sargento 4 Cheese Mexican blend)
2 green onions, thinly sliced
Sour cream
Heat the oven to 425 degrees. Arrange whole potatoes on a baking sheet, drizzle with oil, season with salt and pepper, and toss to coat. Roast until potatoes are fork tender, about 30 minutes, depending on size.
Set potatoes aside until cool enough to handle. Meanwhile, cook chorizo (remove casing) in nonstick pan until browned (about 5-7 minutes). Set aside.
Slice potatoes in half, and using a melon baller or small spoon (metal teaspoon works well), scoop out most of the interior (leaving about 1/4 inch of potato flesh). Divide chorizo among the skins and top with cheese. Bake until skins are warmed through and cheese is melted, about 5 minutes. Remove from oven and garnish with green onions. Serve with sour cream. (My picture does not do it justice - time for a better camera!
ENJOY!
Time to "peel" out of here and watch Speedy Gonzalez and Sylvester in Chili Weather!
