Okay I see my serving of bacon, where is yours?
December 2015 Challenge: BRUNCH - Page 4
Gear mentioned in this thread:
You know MaryB, I made this for just the two of us...
There's rolls leftover, but the bacon is GONE!
My Niece did the lions share of the work for Christmas brunch. While we were talking and digesting afterward my nephew produced this.
While I'm haven't done a lot of bloody mary's this was the best I've ever had by far. Pickled green beans, jalapeno pickled asparagus, blue cheese stuffed olives, A-1, tabasco. Then we took a nap.
So many brilliant dishes everyone! Great looking sausage Ordo, and always the glass of wine, MK that piece of meat does indeed look great, Mike rocks it again with the unique french toast, Kgirl and teamfat continue to knock out wonderful looking dishes. Sorry if I missed anyone, Everything looks so very delicious. No idea how I'll pick a winner ... Cheers!
Some really ONO (delicious) lookin' stuff guys!
I keep seeing fried eggs on top of all kinds of dishes now adays, so ...
I took some the leftover Stuffing from our Day After Christmas meal and ...
I served it with a fried egg, MMM!
It was crazy good.
I was going to film a video as I broke the yolk open and it
oozed all over that gorgeous dressing, filled with sauteed
onions, celery, some dried cranberries and browned
DH said it reminded him too much of Loco Moco
and wouldn't eat it... too bad for you
Edited by kaneohegirlinaz - 12/28/15 at 5:01pm
Shucks. I was looking for another picture in my files and saw this one:
Wish I had more time to expand on this idea of breakfast "sushi" - a blob of grits topped with a crisp bit of bacon. Hmm, three more days, right?
I am going to play Catch-Up.
I haven't been able to post pictures due to issues with my internet, but obviously I have been eating.
Here we go:
Smoked egg pate with left over ham.
I lined a flat bottom wok with some aluminium foil, placed a rach in there and added a fairly coarse sawdust
Put on the gas and waited for the smoke to start. Then added 3 hard boiled eggs.
I didn't want to overdo it and checked after 6 minutes and decided to check what it would do to a slice of ham as well.
The eggs were slightly brown by now
The smoker set up is on the left below, together with its new best friends: the kettle and the griddle pan
Meanwhile the slightest bit of prep. Some slices of ham and in the bowl is a bit of mascarpone
After about 8 minutes I opened the smoker (the ham had been on for only 2 minutes or so)
Mixing the eggs with the mascarpone, some salt and pepper and a bit of binegar
And then my attempt of trying to plate it nicely. The light was a bit too harsh for my cellphone camera to deal with..
I added the tomato for colour and to make it look a bit more healthy.
It was easy and tasty...
I use 5oz AP flour with 1 whole egg and two yolks plus additional flour and occasional spritz of water for pasta. Knead dough, rest 30 min, roll out and cut pasta.
Add olive oil to salute pan, turn heat to med-high, crisp diced pancetta and when almost done add minced garlic. Throw pasta into salted boiling water for 60 sec. Reserve 1/2 cup pasta water.
Drain and toss pasta in saute pan to coat with oil. Remove from heat and incorporate 1 cup grated parmesan cheese and 2 beaten eggs until smooth and silky adding pasta water as necessary. Plate and sprinkle with flat leaf parsley. Delish.
Edited by Planethoff - 12/30/15 at 9:30am
Thanks Mike. I edited my post to give basic recipe and technique. I will also now do that for my Pain Perdu entry from earlier (Post #58 Couldn't edit post) as well.
1 loaf day old bread cut into 4 3" thick slices. soaked overnight in mixture of 9 eggs, 1 quart cream, 1 cup vanilla sugar, and 1/2 cup cognac.
Brown in pan on stovetop in butter then transfer to 450 deg oven for 25 min. It was so good my wife has a picture of it as her phone wallpaper. Lol
Edited by Planethoff - 12/30/15 at 1:16pm
Sneaking in one last bit of frivolity before the end of the challenge. You might see this from a sushi chef in, say, Opelaka Alabama. But probably not.
First off an array of ingredients:
Decent breakfast stuff - bacon, cheese, potato, egg, prosciutto. And in the back some fine quality imported grits, imported into Utah all the way from North Carolina. That hunk of meat in the center is the last of the Canadian bacon I mentioned in a previous post.
Not too many pictures for this post, and not too many words.
Some bacon was fried up, potatoes grated and starting to cook in the bacon fat. Grits working on the back burner.
Eggs cooking away with some mushrooms.
Lower center, melon and pineapple. To the left is some sticks of the cheddar and bits of the eggs wrapped in the Canadian bacon. Along the top are the hash browns, along with some red bell pepper strips and green onion wrapped in prosciutto. On the right is a Nigiri style "sushi" with a bit of bacon atop a ball of cheese grits. The dipping sauces are Sriracha and maple syrup. Washed down with strawberry infused pinot grigio. A fun plate.
HAPPY NEW YEAR EVERYONE!
Picking a winner with so many wonderful looking entries was difficult. There was so much great food that has inspired me to move in new directions in my cooking. Well done everyone!
Thinking about the dishes, and the flavors and ingredients, I chose the one I would most like to try, ChefHoff's Eggs Chocon, a unique take on the classic Eggs Benedict for this months winner.
Honorable mention to Jarmo for his apple roses, Mike for his pain perdu with cranberry chocolate bread, and Teamfat for his take on surf and turf.
Wow! Thanks Hank and everyone for the well wishes! I feel very honored to win this one. There was definitely some tough competition. Brunch is an amazing choice, I had a thousand ideas, but the Eggs Cochon were the first thing to come to mind. If you're ever in S FL, hit me up and I'll whoop some up for ya! (Also, if ever in The Big Easy make sure to try them at the Ruby Slipper)
I have been thinking long and hard about what I will choose for January's challenge, but I have it narrowed down to two things. I will post my choice before the end of the day.
Again, Thanks all, and Happy New Year!
Congrats ChefHoff! And well done Hank.
I'm out of town until mid january (suffering the waters of the Atlantic Ocean, barbacues, sunny days, etc.) but will be lurking once in a while.
Happy New Year everybody!
Maikai! Very good ChefHoff!
Looking for to January's Challenge