Add Spice To Dad's Day

They say the way to a man's heart is through his stomach. So why not cook something delicious for Dear Old Dad this Father's Day?

Cookbook author and cooking teacher Tori Ritchie has a spicy, Mexican-inspired menu that he's sure to love.

She shared it on The Early Show Friday from the flagship store in Manhattan of specialty home furnishings retailer Williams-Sonoma.

The star of this show is huevos rancheros. Ritchie says hers is a really easy version that kids will have fun assembling.

Then come jalapeno-cornmeal muffins, which Ritchie calls the perfect accompaniment to the eggs.

Finally, watermelon agua fresca, a fun, traditional Mexican drink.

RECIPES

HUEVOS RANCHEROS
Like many Latin American dishes, huevos rancheros blend Old and New World culinary history. When Spaniards arrived in 16th century Mexico, they brought chickens with them, which began Mexico's love affair with the egg in myriad forms. Huevos rancheros, or ranch-style eggs, were traditionally served at second breakfast, around 11:00 a.m. Basic recipes call for a briefly fried tortilla topped with poached eggs and a spicy sauce. Our robust version also includes chorizo, black beans and cheese.

1/4 cup canola oil
2 thick corn tortillas, preferably stale
2 chorizo sausages, cut into 1/4-inch slices and browned
1/2 cup drained canned black beans
Fine sea salt and freshly ground pepper, to taste
1/2 cup bottled salsa
1/4 cup crumbled queso añejo or grated dry
jack cheese
4 poached eggs (see related recipe at right)
2 Tbs. Mexican crema or sour cream
1 Tbs. coarsely chopped fresh cilantro
1/2 small avocado, pitted, peeled and cut into
1/2-inch cubes (optional)

Preheat an oven to 400°F.

In a large cast-iron skillet over medium-high heat, warm the oil. One at a time, fry the tortillas, turning once, about 5 seconds per side. Using tongs, transfer to paper towels to drain.

In a small bowl, combine the sausages and beans. Season with salt and pepper. Place 2 Tbs. salsa in each of 2 cast-iron egg pans. Place a tortilla on the salsa, then top each with 2 Tbs. salsa, half of the sausage-bean mixture and 2 Tbs. cheese. Transfer the pans to the oven and bake until the cheese is bubbling and the beans are heated through, about 7 minutes.

Remove the pans from the oven; top each with 2 poached eggs. Garnish with the crema, cilantro and avocado. Serve immediately. Serves 2.

Williams-Sonoma Kitchen.

For more recipes, go to Page 2.JALAPEÑO-CORNMEAL MUFFINS
The thumb-sized jalapeño chili has thick flesh that may be green or red and can range from mildly hot to fiery. When working with jalapeños or other hot chilies, it is advisable to wear rubber gloves to prevent burns. The heat from a chili, carried in the membranes, can linger for hours on your skin, so thoroughly wash your hands, the cutting board and knife with hot, soapy water as soon as you finish working. For mild-flavored muffins, use 2 chilies; to add more heat, use 3 chilies.

1 1/4 cups fine- or medium-grind yellow cornmeal, preferably stone-ground
1 1/4 cups all-purpose flour
3 Tbs. sugar
2 1/2 tsp. baking powder
1 tsp. salt
2 or 3 green jalapeño chilies, seeded and minced
1 zucchini, shredded
1/4 cup olive oil or sesame oil
2 eggs, beaten
1 1/2 cups buttermilk
3 Tbs. grated Parmigiano-Reggiano or Asiago cheese
Unsalted butter for serving

Preheat an oven to 400°F. Grease 11 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cup one-third full with water to prevent warping.

In a bowl, stir together the cornmeal, flour, sugar, baking powder and salt. Stir in the jalapeño chilies and zucchini and toss to distribute evenly.

Make a well in the center of the flour mixture and add the oil, eggs and buttermilk. Stir just until evenly moistened, using no more than 15 to 20 strokes. The batter will be slightly lumpy.

Spoon the batter into the prepared muffin cups, filling each level with the rim. Sprinkle each muffin with some of the cheese.

Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Remove from the oven and immediately unmold the muffins onto a wire rack. Serve them hot, warm or at room temperature, with butter. Makes 11 muffins.

Adapted from Williams-Sonoma Collection Series, Muffins, by Beth Hensperger (Simon & Schuster, 2003).

WATERMELON AGUA FRESCA
Mexican agua fresca, lightly sweetened, crushed fresh fruit stirred together with a little water, is a refreshing alternative to iced tea or lemonade. Mix all the ingredients in a large, wide-mouthed jar and set out a ladle alongside, then let guests serve themselves.

1 very ripe, red seedless watermelon, about 12 lb.
Juice of 4 limes
3/4 cup sugar
1 cup crushed fresh mint leaves, plus sprigs for garnish
4 cups sparkling water
3 limes, thinly sliced
2 quarts ice cubes

Cut the watermelon in half and, using a metal spoon, scoop out the flesh into a large bowl. Working in batches, puree the watermelon in a blender or food processor. As each batch is ready, transfer it to another large bowl.

Add the lime juice, sugar and mint leaves to the puree, and stir to dissolve the sugar and combine the ingredients. Cover and let stand at room temperature for at least 1 hour or up to 3 hours to allow the flavors to develop.

Pour the watermelon mixture through a medium-mesh sieve into a large, clear glass jar. Add the sparkling water, lime slices and ice. Ladle or pour into glasses and garnish each glass with a mint sprig. Serves 8.

Adapted from Williams-Sonoma Entertaining, Edited by Chuck Williams (Oxmoor House, 2004).