Great way to wake up in the morning.
Eric
Smoked Paprika Torta with Sausage and Dueling Sauces
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Category Archives: Breakfast
Mangalitsa Lardo New Potato Rustic Frittata
It’s not a frittata in the traditional sense but I couldn’t come up with a better name so I just called it “rustic”….I see that a lot on menus. I think it means “we just want to throw a bunch of things in a pan and not worry about it looking fancy”. Well, I took all the components of a frittata and just cooked it differently……I’m confused now…..oh well.
Take some lardo.
Render it then cook then quarter some new potatoes then cook them in the fat with a little more oil in the oven until soft at my new temperature of cooking in the oven…..500F. Eric’s bringing his work home with him…..practice and stuff…..
Potatoes are heavily seasoned then herbed a bit towards the end of cooking with some fresh sage, oregano, and rosemary. Also, added one clove of garlic, some orange bell pepper, and some pickled red onion per metal container they were cooked in. Once the potatoes are 97% done I cracked an egg over the top and removed it from the oven.
Garnish with herbs and some flowers from a frisee plant.
Eric
Scrambled Egg, Chorizo Sauce, Breakfast Burrito…..YES PLEASE!!!!f
Had a little chorizo left over from the other day so I decided to put it to good use. I don’t think there is a bad use for chorizo. Chorizo lip balm, chorizo pants, chorizo light-rail system, chorizo large hadron collider, chorizo long division, chorizo chorizo (a new boy band)……. Yeah, chorizo works with everything, especially breakfast burritos!
Saute up yellow and red bell peppers with a bit of onion and clarified butter. Season with smoked paprika, salt, and pepper then add the eggs. Looks something like this.
The sauce is the same I made with this (click). Take that filling, wrap it, sauce it, garnish with cilantro, eat it!!!!!!
Eric
Duck Egg McAwesomewich
Stop reading and look at the picture again. Yeahhhhhhhhhhhhhhhhhhhh. Ladies and gentlemen, welcome to flavor country. Take a duck egg and cook it in duck fat like so.
Cook some pancetta and use the fat to cook some caramelized onions like so.
Then take a 7 grain onion bagel, cut it in half, toast it then add a tiny bit of emulsified fried parsley oil and white wine vinaigrette. Place the pancetta on top along with the caramelized onions then take a picture.
As the egg is cooking hook up your Dyson vacuum cleaner to your heart and give yourself an angioplasty. Once that is done then take another picture of your creation and prepare to eat the DUCK EGG MCAWESOMEWICH (echo effect goes here).
Eric
Fried Duck Egg over Ham, Leeks, Carrots, over Fingerling Hash with Green Peppercorn Glace de Viande Sauce
Mindy’s dad is building a shed for us outside of our house so we can have extra storage. It amazes me to see someone who can take a few pieces of wood and make something so functional and brilliant out of it. His work inspired me this morning to create this dish.
I started by grating fingerling potatoes then cooking them in a cast iron pat with lots of clarified butter, salt, pepper, and tarragon filler. On the stove for a bit at medium-high heat to get a nice crust then into the oven to finish off the potatoes. I didn’t flip it like I normally did because I wanted to try out a technique my chef at school taught me….it worked. Once it was done I drained the butter off and adjusted the seasonings on it with a little salt and pepper.
(Yes, the contact points on the stove top suck…big deal)
I can make these in my sleep but I wanted something different this time…..something exciting. To the cookie cutter drawer! Round and nice…
I had a couple leeks, ham, and carrots lying around so I prepared them by cutting the leeks and carrots lengthwise the doing a julienne on the ham. I sauteed the ham first in duck fat then added the carrots and leeks with a little red wine vinegar, salt, and green peppercorns. At the same time I had two small cast iron pans going with 1 duck egg in each. Once it was done they received the cookie cutter action.
I removed the vegetable/ham mixture from the pot then deglazed it with red wine and built the sauce with glace de viande. I took the pot off the heat then stirred in some whole butter then sauced the plate.
Potato, leek/carrot/ham, then egg on top. Ready to go.
Thanks for the shed Bruce!
Eric
Fried Egg over Linguica, Fingerling Potato Medallions, Leeks, Portobello Mushroom with “Hollandaise”
The sauce is a hollandaise minus the egg yolk being worked in. When you break the yolk on the fried egg it combines with the sauce to give you the complete hollandaise experience when eaten.
The linguica sausage is seared then the pan is deglazed with white wine, then the potatoes are cooked in clarified butter until they are tender. Add the leeks, mushrooms, and linguica back and cook until mushrooms have released their flavor, the seasonings of salt and pepper are adjusted at this time. The items are removed from the pan and the pan is deglazed again with white wine. I place a little white wine vinegar, minced parsley, salt, dijon mustard, and pepper then worked in some butter until a nappe sauce consistency is achieved. While this is all going on I was frying an egg in clarified butter.
The plating as you can see above is quite simple. I should have made a parsley puree or fried some parsley to put around the sauce to bring a green/fresh appearance to the plate….next time. The plating will be improved as well by shaping the egg and the items underneath it with a mold.
The flavor met my expectations but it needs to look much more elegant.
Eric
Dry Aged Steak, Scrambled Eggs, Pickled Shallots, Yellow Bell Pepper, with Sherry Vinaigrette
Had a few nice sizable chunks of that 15 day aged steak so I decided to eat it again, this time for breakfast. Excellent way to start the day!
I’m experimenting with the shallots to see how they react to different fats after being pickled. Lose taste in butter, duck fat, canola? No. Caramelize a little bit with saute? Yes, this is ideal. Sherry vinegar tastes a little sweet to me so pairing the sherry pickled shallots with yellow bell pepper then sauteeing them in duck fat was a great move then building a light hot vinaigrette with it for the sauce brought another texture of flavor.
Ingredients:
- 16 day aged steak, already salted and peppered
- Pickled shallots in sherry vinegar
- Yellow bell pepper
- Duck fat
- Sherry Vinegar
- Black pepper and Murray River Salt
- Eggs, scrambled in clarified butter
Procedure
- Sear steak in clarified butter then remove from heat and let rest over scrambled eggs
- Pour off fat but leave black bits in.
- Place duck fat in pan then saute pickled shallots and yellow bell peppers then remove and let rest of steak
- Whisk sherry vinegar into pan then add salt and pepper
- Pour vinaigrette over top of dish and eat
- Enjoy
Eric
Focaccia, Egg, and Cheese
Made the focaccia in class last night.
It was pretty darn good so I decided to add more to it. WHY NOT? I fried a couple of eggs……..
Then I cut up the focaccia, placed the egg on top and put some pepperjack cheese on top of that. Placed it in the oven at 450F until the cheese melted then finished it off with some fresh dill.
I have 10 recipes coming that I need to type up from the last week so stay tuned for “Laminated Bread Week” and more cool bread recipes. Oh, I have some ideas that I’m working on too……. I need to pack, we’re moving…………to West Seattle!!!!!!
Eric
Breakfast Tostada
Wake up the right way…..TOSTADA!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Ingredietns:
- Sweet onion
- Tomatoes, diced 1/4 inch
- Celery, minced
- Chicken stock
- Eggs
- The herbs and spices- Oregano, Annatto powder, Adobo (my own mix), Guajillo pepper, Chipotle flakes, Salt, Fresh cilantro
- Tapatio
- Sour cream
- Corn tortilla, deep fried into a flat tostada
- Oxaca cheese
Procedure:
- Lightly caramelize onions then add tomatoes and celery
- When celery sweats enough then add chicken stock, herbs and spices with the exception of the fresh cilantro
- Simmer for 25-30 minutes
- Mix eggs in a separate bowl then add into mix and cook until eggs are done
- Place cheese on tostada
- Serve mixture over tostada and any remaining ingredients
26 Month Gouda on Monster Hash with Omelette and Mimosa Sauce
One of my goals for 2010 is to create 30 sauces. It’s not over 1,000 like Escoffier but I think I can get there one day. This mimosa sauce is fantastic and while I won’t share the details of the exact measurements, I will share the ingredients. My f’ing hand is killing me right now so I’ll make this quick.
Ingredients:
Hash
- Russet potatoes, grated
- Clarified butter
- Bacon fat
- Salt and pepper
- 26 month old Gouda Cheese……don’t wake up and use Gouda unless it’s aged for 26 months…..be a snob sometimes
- Fresh dill
- Sour cream
Mimosa Sauce
- Champagne, purposely made flat
- Orange, juiced
- Fresh meyer lemon puree
- Shallots
- Clarified butter
Omelette
- 2 eggs
- Red bell pepper, 1/4 inch dice
- Clarified butter
- Salt and pepper, tt
Shallow Poached Egg on Peppered Bacon with Chianti Demi Sauce on Toasted Bagel
Fancy breakfast sounding item quickly translates to Bacon, Egg, on Bagel Sandwich. Oh look, I just showed you the value. 
Ingredients:
- 1 egg
- Clarified butter
- Chianti demi-sauce…..from the meatloaf recipe
- Bagel
- Peppered Bacon
Procedure:
- I think you can figure it out.
Eric
Cooking with one hand- Not too shabby!
Two Egg French Style Omelette with a Cucinaa Fresca Smoked Tomato Sauce with Mini-Portobello Mushrooms.
Eric
Bell Pepper Frittata with Steamed Purple Potato Medallions and Parmesan Cream Sauce
Breakfast is served!
Ingredients:
Bell Pepper Frittata
- Red bell pepper sliced in half
- Eggs
- Saffron
- Adobo
- Cilantro
- Salt and pepper, tt
- Cheddar Cheese, grated
Purple Potatoes
- Purple potatoes, sliced 1/4 inch thick
- 1/2 white onion
- 1 celery stalk
- shallot
- 2 mini-portabella mushrooms
- White wine
- Olive oil
- Salt and pepper, tt
Sauce
- Parmesan Cheese
- Pepperjack cheese
- Heavy cream
- Salt and pepper, tt
Procedure
Bell Pepper Frittata
- Scramble all ingredients together then pour in bell pepper
- Place in pan then in oven at 325 then cook until the egg starts to get fluffy, when that happens place cheese on top then cook until it’s melted
- I know there isn’t a lot of instruction for this…..it’s ridiculously simple…..try it
- Top with cilantro when it’s done cooking
Potato
- Place olive oil in pan and saute onions, celery, and shallot
- Throw in the potatoes and mushrooms then deglaze with white wine and cover
- Cook until potatoes are tender…..basically what you’re doing is infusing the potatoes with the aroma of the other vegetables……it’s awesome
- Cover with sauce
Sauce
- In a small sauce pan pour in all the ingredients and slowly reduce mixture….too hot and you’ll scorch it…slow is good.
- Adjust with a little salt and pepper then pour over the top of the potatoes
ENJOY ENJOY ENJOY!
Eric
Seattle Skillet Sensation Club
I’ve created a sort of underground Seattle club where lovers of skillets can create amazing meals in one magical piece of iron. So far, I only have one member (click) but I know there are more of you out there. I know the club says “Seattle” but I know you all want to live here so I’m keeping the name the same. You can say, “Yeah, I’m part of a club in Seattle.” “What club?” “ummm, I can’t really explain it.” At that point your friends will probably think you’re mysterious or just a huge pervert…..either way, welcome to the Seattle Skillet Sensation Club! We don’t take crap from anyone and if you act up too much we’ll chase you with our skillets…..well, once we finish eating.
(Wow, what an introduction!!! FIRST CLASS BABY!!)
Want to join? Grab a skillet, cook something in it, take a picture, send it to me and I’ll post it! It’s that easy!
What you see above is my latest skillet sensation creation.
Caramelized Onion and Fingerling Medallion Bed with Bacon and Eggs SKILLET SENSATION!!!
Ingredients:
- 1/2 yellow onion, 1/4 inch dice
- 2 strips bacon, 1/4 inch dice
- 1 celery
- Shallot, minced
- Fingerling potatoes, cut into medallions
- 2 eggs
- Parsley, minced
- White wine
- Salt and pepper, tt
Procedure
- Caramelize onions in skillet then remove and let rest in a small bowl
- Render bacon fat then remove bacon and place in same bowl with onions
- Cook potatoes in bacon fat then add shallots, celery and caramelized onions into the skillet
- Deglaze with white wine……..I know I’ll get crap for this but it makes it taste awesome….reduce the amount of liquid by half
- Add eggs then place a cover over the skillet during the last two minutes of cooking….to cook top of the eggs.
- Remove skillet from heat, add parsley, salt, pepper, and bacon on top
- Eat it….NOW!!
Eric……………..mysterious pervert. haha
Skillet Sensation!
It’s my day off and I have made Wednesday my offical: Woah, it’s me day (I’m hilarious). A couple fried eggs the way I like them…not the way they’re supposed to be….cook them in bacon fat…..top with Murray River Salt…….A little tri-blend pepper……….and some Weeble Cheese scraps. Left it in the skillet and ate it out of there because I don’t feel like doing dishes (I clean so many dishes it’s ridiculous).
I’ll be doing some bread making today and then a little meet up with Sippitysup later tonight!
Eric
