Still looking for something special for Father’s Day breakfast? How about chilaquiles (chee-la-KEE-lace), a traditional Mexican breakfast or brunch dish.

While there are numerous regional variations, here’s a typical recipe: Corn tortillas are cut into quarters and lightly fried. Next comes green or red salsa or mole sauce, then fried eggs.

Pulled chicken can be added; the dish is topped with shredded queso fresco and/or crema, Mexican sour cream. Sliced raw onion, avocado or other garnish can be added. A side of refried beans typically completes the dish.

Don’t confuse chilaquiles with the Tex-Mex dish migas, scrambled eggs mixed with chopped green onions, shredded Cheddar and crushed tortilla chips or tortilla strips.
This recipe is courtesy Avocados From Mexico, which has many delicious avocado recipes on its website.

RECIPE: CHILAQUILES WITH AVOCADO AND EGGS

Ingredients For 4 Servings

Preparation

1. HEAT oil in a large skillet over medium-high heat. Add tortillas. Carefully stir and turn tortillas to coat them with oil until crisp, about 6-8 minutes. Remove from heat.

2. FRY eggs in a separate skillet. As eggs are finishing…

3. RETURN tortillas to medium heat. Pour salsa over crisp tortillas, turning to coat until they are slightly soft but still chewy. Top tortillas with fried eggs, avocado and radishes.

TIP: If you want the tortillas to remain crisp, hold the salsa and pour it over the other ingredients immediately before serving.
  

You could place the crab cake(s) on a large bed of salad for a healthy offset. Or you could make these “deconstructed” crab cakes from Chef Jerrett Joslin of The Wild Mushroom Steakhouse in Weatherford, Texas.

Chef Joslin takes the components of crab cakes and works them into an uncooked crab cake:

DECONSTRUCTED CRAB CAKES RECIPE

Ingredients

For The Salad

Preparation

1. MAKE aioli, if desired (recipe).recipe)

2. PLACE crab meat in a bowl, chopping as necessary so that it can be easily mounded. Add fresh parsley to taste.

3. MIX 1 tablespoon of olive oil with 1/2 teaspoon Dijon mustard. Use as needed to bind crab mixture so that it can be molded, using a metal mold, cookie cutter or table spoons.

4. TOSS arugula with vinaigrette, just enough to lightly moisten.

5. PLACE the crab cake on a plate, then top with He then arranges the ingredients on top of a bed of arugula that has been tossed with citrus vinaigrette.

The result is a new take and presentation on the favorite dish. You can save calories by substituting a spicy vinaigrette for the aïoli.
 
TYPES OF CRAB MEAT

You don’t need to use the costliest jumbo lump crab meat: Use what you can afford. From most costly to least costly, they area;

[1] The classic gin and tonic (photo © Hendrick’s Gin).

[2] Go rogue with a cucumber garnish (photo © Maddi Bazzocco | Unsplash).

[3] For the best G&T, in addition to good z, use good tonic water—one which uses real sugar and quinine instead of corn syrup and artificial quinine flavor (photo © Q Mixers).

[4] Negroni, one of the world’s favorite cocktails, combines gin with red vermouth and Campari (photo © Lyres Spirit Co | Facebook).

[5] A French 75 blends gin with Champagne (photo © Pampered Chef).

June 15th is World Gin Day, a holiday created by Neil Houston of Birmingham, England. It started modestly in 2009 when Houston. who reviews gin on his website, Yet Another Gin, gathered some friends. It has since turned into a worldwide celebration.

“World Gin Day is a celebration of all things gin,” says Houston, “and a chance to mix up your favourite G&T [gin and tonic] or other gin cocktail.”

We’ll go for the G&T: as delicious as it is simple to prepare.

We start with the top gin cocktails. Also below, you’ll find:
 
> The classic Gin & Tonic recipe.

> The history of the Gin & Tonic.

> The year’s 13 gin-related holidays.
 
 
THE TOP GIN COCKTAILS

In alphabetic order:

 
 
A YEAR OF GIN HOLIDAYS & RELATED HOLIDAYS

 
 
RECIPE: CLASSIC GIN & TONIC

Ingredients

 
Preparation

1. FILL a highball glass with ice cubes. Add the gin, tonic water, and lime juice. Stir thoroughly to blend.

2. GARNISH with a lime wedge and serve.
 
TIP: To prevent dilution of your drink, use our favorite trick: Make ice cubes with tonic water. For other drinks: make iced tea ice cubes for iced tea, juice ice cubes for juice, etc.

Simply freeze tonic water in an ice cube tray. We use a covered ice cube tray to keep the cubes tasting fresh, but you can use plastic wrap.
 
 
THE HISTORY OF GIN & TONIC

Historically, spirits were created for medicinal purposes. So was the G&T.

Malaria was a persistent problem in the world’s tropical regions. In the 1700s, quinine, a muscle relaxant developed from the bark of the cinchona tree by the Quechua natives of Peru, was found to be helpful in treating the disease.

Like much medicine, quinine had an unpleasant, bitter taste, even when diluted in water (quinine water).

Malaria was prevalent among British soldiers stationed in India. A Scottish physician, Dr. Francis Buchanan, who served with the East India Company in the early 19th century, advocated the use of quinine as both a prophylactic and treatment for malaria.

While it was not known who suggested masking the quinine more palatable with gin, this wasn’t a stretch because gin was the British spirit of choice.

Thus emerged the Gin & Tonic: tonic water (quinine water) by adding sugar, lime, and gin to the quinine.

But a breakthrough occurred in the mid-19th century when British pharmacist Erasmus Bond created and marketed “Indian Tonic Water,” which included quinine and sugar. Over time, the name was shortened to simply “tonic Water,” and the G&T became a standard in cocktail culture anywhere in the world.

The first quinine water was not carbonated. With the expansion of carbonated beverages, fizz was added, and it was given another name, tonic water, to express its value in cocktail culture.

Today’s quinine water contains much less quinine since it is no longer used as an anti-malarial. That’s why some people enjoy it as a soft drink.

And note that mass brands contain artificial quinine—it’s much cheaper. For the real quinine experience, try an artisan brand like Q Tonic.
 
 
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*What’s the difference between a Gin Fizz and a Ramos Gin Fizz? In addition to the ingredients present in a typical Gin Fizz (gin, lemon juice, simple syrup, and club soda), a Ramos Gin Fizz also includes lime juice, orange flower water, heavy cream, and an egg white. It’s solid white and creamy. Here’s a photo and recipe.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Grey Goose has whipped up a new cocktail recipe to enjoy during the U.S. Open this weekend.

Called “The Original 19th Hole,” it was inspired by the brand’s relationship with the #4 golfer in the world, Matt Kuchar (Matt may have to hold off on enjoying one until after the tournament).

COCKTAIL RECIPE: THE ORIGINAL 19th HOLE

Ingredients Per Drink

1. MIX vodka with pineapple and orange juices. Pour over ice in a tall glass.

2. TOP with lemon-lime soda and garnish with a lemon wheel.
 

FIND MORE OF OUR FAVORITE COCKTAIL RECIPES.

One of our interns asked if sundried tomatoes had to be rinsed before eating, inspiring today’s tip.

First, the answer is yes: Like mushrooms, sundried tomatoes should at least be brushed or wiped with a damp cloth. But the rest depends on the format of the tomatoes and how you plan to use them. If you rinse them in water they will plump up, but your recipe might have other instructions.

WHAT ARE SUNDRIED TOMATOES?

Sundried tomatoes (also spelled sun-dried) are ripe tomatoes that have been dried in the sun for 4-10 days. They keep their nutritional value, and provide tomato flavor when the fresh fruits* are not in season. As with other dried fruits (raisins, prunes), drying concentrates the flavor and makes it more intense. So compared to fresh tomatoes, fewer sundried tomatoes are needed in a recipe.

*Yes, tomatoes are a fruit. Here’s the difference between fruits and vegetables.

Most of the water evaporates in the drying process, creating a shelf-stable ingredient. No refrigeration is necessary, and the tomatoes remain soft and flavorful for months.

It takes from 9 to 15 pounds of fresh tomatoes to make a single pound of sundried tomatoes. The tomatoes are typically pre-treated with the preservative sulfur dioxide to maintain their bright red color; otherwise they turn a blackish-red over time.

Traditionally, sundried tomatoes are made from red plum tomatoes, but you can sometimes find yellow varieties. Sundried tomatoes can be purchased loose or packaged, dry or packed in olive oil. They are sold in paste and purée forms.

HOW TO USE SUNDRIED TOMATOES

You can use the tomatoes as is, or reconstitute them. Specific recipes will tell you what to do, but here are some general uses:

Dry Sundried Tomatoes

 
Reconstituted Sundried Tomatoes

You can purchase sundried tomatoes already reconstituted in oil, but it’s more cost effective and flavorful to reconstitute your own. You control the quality of the oil, and can add basil, garlic cloves, jalapeño or other heat, oregano, rosemary, etc. (or use flavored olive oil).

Fettuccine with sundried tomato pesto. Photo courtesy American Egg Board.

To reconstitute the tomatoes in olive oil or other oil (we like a flavorful oil), cover them with the oil and refrigerate for 24 hours. You can add herbs or spices to the oil. Then drain the oil and use it for salad dressing or cooking oil.

Once the tomatoes are reconstituted, use them within several days or cover then in olive oil and store in the fridge for up to two weeks. Be sure that the unused tomatoes are completely covered with oil, adding adding more oil as necessary—and planning to use the oil when the tomatoes are gone.
HOW TO USE SUNDRIED TOMATOES

Use sundried tomatoes anywhere you’d use fresh tomatoes, and even where you wouldn’t:

 
But the best way to use them is to put them on the counter as you’re preparing food. The opportunities will simply present themselves!