Chorizo and Corn Cake
By Ian MacAllen on Monday, July 23rd, 2012 at 5:12 am
The rise of Chorizo as the everyday sausage is a fad I can get behind.
Its hard these days not to find Chorizo on the menu of a halfway decent restaurant, especially moonlighting as breakfast sausage. I can’t really complain. Chorizo is spicier and more flavorful than ordinary breakfast sausage and has that lovely reddish orange color.
The Lodge is supposedly a fancy kind of brunch place, but they just happened to have an open outdoor table when we showed up. My friends and I had wandered by a half dozen other places with hour long waits.
The corn cakes had a nice crispiness and the poached eggs had been cooked splendidly with their golden yolks cascading across the mess of food.
