Corn Chip Migas

By Ari LeVaux, Flash In the Pan Columnist

BIG NICK’S PIZZA

Tradition, variety and fast delivery or takeout—you get it all at Big Nick’s Pizza. The best selection of Italian specialties include hearty calzones, an array of pastas and our amazing selection of signature pizzas. We are taking all safety precautions to protect our diners and staff. Follow us on Facebook and Instagram to stay updated on new developments. Call for fast delivery or to place a pick up order. Hours: 11 a.m. to 8 p.m. Mon.-Thurs.; 11 a.m. to 11 p.m. Fri.-Sun. Big Nicks’ Pizza, 1110 N. Gaffey St., San Pedro, 310-732-5800, www.bignickspizza.com

1111 BISTRO AT LA HARBOR COLLEGE

Come experience the French flair at 1111 Bistro at Los Angeles Harbor College.

Open Tuesday and Thursday for lunch from 11:00 a.m. to 1 p.m. starting Feb. 23 through March 2. The Bistro is run by students serving à la cart and 3-course meals.

1111 Bistro on the LA Harbor College campus, 1111 Figueroa Place, Wilmington, culinaryreservations@ lahc.edu

BUONO’S AUTHENTIC PIZZERIA there are people who want to eat them, and no real wrong way to make them. Some like the chips dry and crunchy, while others like them soft, so they blend seamlessly with the eggs. Some like meat and veggies with their migas, while others like them simple.

Family owned and operated since 1965, Buono’s is famous for award-winning brick oven baked pizza.

But few would dispute that migas goes extraordinarily well with salsa. And, for those who indulge, a cup of coffee on the side.

My version of migas

Buono’s also offers classic Italian dishes and sauces based on tried-andtrue family recipes and hand-selected fresh ingredients. All you can eat Trip to Italy Lunch Buffet is back. Dine-in and patio service, takeout and delivery.

Hours: Sun.-Thurs. 11 a.m. to 10 p.m., Fri. and Sat. 11 a.m. to 11 p.m. Buono’s Pizzeria, corner of 6th and Centre sts., Little Italy San Pedro, 310-547-0655, www.buonospizza.com

HAPPY DINER #1

The Happy Diner #1 in Downtown San Pedro isn’t your average diner. The selections range from Italian- and Mexican-influenced entrées to American Continental. Happy Diner chefs are always creating something new—take your pick of grilled salmon over pasta or tilapia and vegetables prepared any way you like. Dine in or al fresco or call for takeout.

Hours: Mon.-Wed. 6 a.m. to 4 p.m.; Thurs.-Sat. 6 a.m. to 10:30 p.m. and Sun. 7 a.m. to 4 p.m. Happy Diner #1, 617 S. Centre St., San Pedro, 310-241-0917, www.happydinersp.com

HAPPY DINER #2

Built on the success of Happy Diner #1, Happy Diner #2 offers American favorites like omelets and burgers, fresh salads, plus pasta and Mexican dishes are served. Order online for delivery or call for pickup.

Hours: Mon. - Sat. 6 a.m. to 10:30 p.m., Sun. 7 a.m. to 4 p.m. Happy Diner #2, 1931 N. Gaffey St., San Pedro, 310-935-2933, www.happydinersp.com

HAPPY DELI

The Happy Deli is a small place with a big menu. Food is made-to-order using the freshest ingredients. Breakfast burritos and breakfast sandwiches include a small coffee. For lunch or dinner select from fresh salads, wraps, buffalo wings, cold and hot sandwiches, burgers and dogs. Order online or call for takeout or delivery. Hours: Mon. - Sat. 6 am. to 8 p.m., Sun. 7 a.m. to 4 p.m. Happy Deli, 530 S. Gaffey St., San Pedro, 424-364-0319, www. happydelisp.com

KO-RYU RAMEN SAN PEDRO

Serving Japanese dishes and signature ramen bowls. Or order your ramen to fit your taste buds perfectly by customizing your own bowl. Order as many toppings as you want and add just the level of heat to suit your taste. Now serving sake and Sopporo beer. Hours: Mon. - Thurs. 11:30 a.m. to 8:30 p.m.; Fri.-Sat. 11:30 a.m. to 9 p.m.; Sun. 12 to 9 p.m. Ko-Ryu Ramen, 362 W. 6th St., San Pedro, 310-935-2886, www.koryuramen.com includes bacon, garlic and cheese. Sometimes I add potatoes, either cooked or in potato chip form. I have also added Terra brand baked vegetable chips, which is quite the colorful mix, alongside my yellow, white or blue corn chips, all crusted with egg that’s puffy and browned.

If you want your migas crunchy, your best course of action is to first fry the tortilla crumbs on medium heat on a dry pan until they are crunchy again. Then add the oil and eggs to the hot pan and quickly scramble it all.

I like my chips soft, so I add them early, letting them sit in the egg mixture before I even cook the bacon. After the bacon is crispy I pull the chips from the bowl of egg mix, like making French toast, and add them to the baconed, buttered or oiled pan. And then I “fream” them.

To fream is fry and steam at the same time, with the lid on and moisture in the pan. This creates heat and pressure, which cooks food more quickly and all over, rather than from below. So you don’t burn the bottom while you try to cook the top. Heavy lids are best for

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PINA’S MEXICAN RESTAURANT

Pina’s Mexican Restaurant serves traditonal Mexican food from Michoacan for breakfast through dinner, and is known for specialty enchiladas, burritos, tacos and mariscos served in a comfortable, casual dining atmosphere. Pina’s now has a full bar and outside dining, so come on by for a real margarita! Party trays for any occasion. Hours: Sun. - Wed. 9 a.m. to 8:30 p.m. and Thurs. - Sat. 9 a.m. to 9 p.m. Pina’s Mexican Restaurant, 1430 W. 25th St., San Pedro, 310-547-4621, www.pinasmexicanrestaurant.com

SAN PEDRO BREWING COMPANY

A micro brewery and American grill, SPBC features handcrafted award-winning ales and lagers served with creative pastas, BBQ, sandwiches, salads and burgers. Order your growlers, house drafts and cocktails to go (with food purchase)! Open daily 12 to 8 p.m. for indoor or al fresco dining, takeout and delivery.. San Pedro Brewing Company, 331 W. 6th St., San Pedro, 310-831-5663, www.sanpedrobrewing.com freaming, as they create the most pressure by trapping the steam. Glass is nice, because you can monitor moisture levels without letting the steam escape.

But that’s just me. At the end of the day — or more likely the beginning – we are making scrambled eggs with corn chips. Whether freamed or fried, it’s just not that complicated. The details are negotiable.

Corn Chip Migas

In this one-pan breakfast comfort food, egg and tortilla chips combine for a savory casserole. I’ll explain how to make both crispy migas and soft migas. Whichever you prefer, you will never look at a near-empty bag of chips the same way. Makes 1 serving

2 large eggs

4 tablespoons milk salt and pepper

2 tablespoons oil or a strip of bacon

1 clove garlic, minced

½ cup parsley, chopped

Corn chips

Other chips, such as potato chips or vegetable chips

Salsa or hot sauce

Beat the eggs in a medium-sized bowl. Add the milk, shakes of salt and pepper, and beat again. For soft migas, add your chips to the beaten egg right now and stir them around to make sure all the chips get coated.

If using bacon, chop a slice crosswise into little rectangles a ½ inch by a bacon width.

Heat the oil or bacon on medium in a heavybottomed pan with a tight-fitting lid, preferably a heavy glass lid with no vent hole on top like some lids have. Add the bacon. Let it start to cook. When

APR it’s almost done, add the parsley and garlic. Stir frequently to avoid burning. For crispy migas, add the chips to the oil now and cook an additional five minutes on medium, stirring to prevent burning.

Add the eggs — along with any chips that might be soaking — to the hot pan, tilting the pan to spread it around evenly. Sprinkle the cheese on top.

Put the lid on the pan, and fream. You shouldn’t have to add any water, as the milk adds plenty. Peak if you need to; it should be steamy under the lid. When you smell it start to brown, you know it’s almost done. Take a peak to confirm it’s cooked on top, and then turn off the heat.

How much to cook eggs is a personal thing. If you want the eggs extra dry, give them a stir, put the lid back on, and let it sit for five minutes. For moist eggs, serve immediately.

Serve the migas with salsa and hot coffee.

5 - 9 PM

Writer

said. “Like every thought you have makes the snowball bigger and bigger and you can’t get yourself out of the way. Basically the moral of the story is you have to live with it.”

Coming up, Jorge is writing another book, which he described as another psychological thriller.

However, in a few months, El año que me fui will be published in English. Stay tuned for more news when that happens.

Read the full story at: https://tinyurl.com/ the-year-i-went-away Details: www.instagram.com/ jorgeschneiderwriter and www.msartgallery. com