Breakfast 2020!

blue_dolphin · May 17, 2020

Josef Centeno's book, Amá, includes a recipe for Broccolini Torrada that features broiled broccolini tossed with what he likens to a Mexican-inspired version of bagna cauda made with toasted walnuts and pecans, garlic, anchovy, olive oil, lime juice and zest, chiles, cilantro and a few other spices. I've been wanting to make it and put an egg on top but broccolini has been absent from my house for a while. I decided to go ahead and make it for breakfast today with broccoli instead.

That sauce is certainly a flavor-bomb. I used TJ's Unexpected Cheddar for the "aged white cheddar" called for but it's really not necessary with everything else going on in that sauce.

scubadoo97 · May 17, 2020

A small red potato, zucchini and shallot was breakfast for two

Edited May 17, 2020 by scubadoo97 (log)

scubadoo97 · May 17, 2020

Part of a farm produce pick up a couple weeks ago, supposedly to help local farmers

liamsaunt · May 18, 2020

This morning was my niece's Senior Breakfast, conducted via Zoom of course. I made her the official recipe of her high school's Senior Breakfast, blueberry bread pudding.

Kim Shook · May 18, 2020

@robirdstx – that is an absolutely scrumptious looking bacon, egg, and biscuit & gravy breakfast. I, however, would need one additional biscuit for the egg to be dribbled on. Wow! Also, I just added frozen hash browns to my shopping list. Every time I see you’ve used them like that, I want it.

@liamsaunt – I love the look of your pudding. Did you halve the recipe? It looks like a square baking dish and I was wondering how you got all of that into an 8x8 or 9x9 pan. Also, am I the only one who sees a line of blueberry birds down the right side?

Yesterday:

Benton’s bacon and ATK sandwich bread toasted with butter and strawberry jam.

blue_dolphin · May 18, 2020

Roasted cauliflower with Cilantro-Cashew Pesto from Josef Centeno's Amá

With an egg on top

Kim Shook · May 18, 2020

18 minutes ago, blue_dolphin said:

Roasted cauliflower with Cilantro-Cashew Pesto from Josef Centeno's Amá

With an egg on top

The cauliflower looks delicious and all...but those EGGS 😮 ❤️!!!

shain · May 19, 2020

English style beans (with lots of bay leave, some malt and a little smokey). On rye toast, soft boiled egg, cheddar.

Kim Shook · May 19, 2020

@shain - mmmm, beans on toast. Must have soon!

This morning:

Toasted Wegman’s cheese bread.

Ann_T · May 20, 2020

Baked Cheese Danish yesterday and had a slice this morning with an early cappuccino.

Later made Moe a Mushroom omelette for a real breakfast.

shain · May 20, 2020

Eggs with purslane (righalle'h), tomato, onion, spring onion, garlic, olive oil, sumac. Pita breads, labneh, and the usual chopped salad.

blue_dolphin · May 20, 2020

Potato & Egg Breakfast Taco with Mexican Salmorejo, Tomatillo Salsa and Borracho Beans, all from Josef Centeno's book, Amá

Edited to add that the taco filling is sliced potato, sautéed with a bit of chopped bacon, shallot, serrano chile. Eggs get scrambled into the mix at the end with a sprinkle of cheddar when it goes into the tortillas. There's a recipe for homemade tortillas in the book but I was lazy and used store-bought.

@shain, your beans on toast were on my mind all day yesterday so after I cooked these borracho beans last night, I made myself beans on toast for dinner with pickled onions and a bit of cheddar. It just hit the spot!

Edited May 20, 2020 by blue_dolphin (log)

Kim Shook · May 20, 2020

We still have a little OJ French toast leftover from a Breakfast-for-Dinner meal the other night:

weinoo · May 20, 2020

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I'm so predictable. Home grown toast, well buttered. Smoked Irish salmon. Persian cuke. Cara Cara orange (and this might be the last one - sniff, sniff).

liamsaunt · May 20, 2020

On 5/18/2020 at 1:45 PM, Kim Shook said:

@liamsaunt – I love the look of your pudding. Did you halve the recipe? It looks like a square baking dish and I was wondering how you got all of that into an 8x8 or 9x9 pan. Also, am I the only one who sees a line of blueberry birds down the right side?

No, I made the full recipe. That is an 8x8 pan. I just pressed down on the bread to make it all fit.

Ann_T · May 21, 2020

This was suppose to be last night's dinner, but didn't happen.

Spatchcocked chicken marinated yesterday morning with lots of garlic, lemon zest, juice of a large lemon, salt, pepper, oregano and some hot pepper flakes and olive oil.

Cooked on the grill this morning.

I made sandwiches on buns, which I forgot to take a photo of.

blue_dolphin · May 21, 2020

Now I really wish I had a chicken!

Beans on toast here:

Borracho beans and onions pickled with oregano indio. Scottish cheddar (Mull of Kintyre)

Kim Shook · May 21, 2020

1 hour ago, Ann_T said:

This was suppose to be last night's dinner, but didn't happen.

Spatchcocked chicken marinated yesterday morning with lots of garlic, lemon zest, juice of a large lemon, salt, pepper, oregano and some hot pepper flakes and olive oil.

Cooked on the grill this morning.

I made sandwiches on buns, which I forgot to take a photo of.

I need some smelling salts. Wow. Mr. Kim (working from home and wandered by on the phone) wanted to know if that is a puffin. LOL

Edited May 21, 2020 by Kim Shook (log)

suzilightning · May 21, 2020

1 hour ago, Kim Shook said:

I need some smelling salts. Wow. Mr. Kim (working from home and wandered by on the phone) wanted to know if that is a puffin. LOL

Might be a turr from Newfoundland.

I'd eat it.

Steve Irby · May 22, 2020

Tamales with queso fresco, avocado, tomatoes and salsa from the farmers market.

blue_dolphin · May 22, 2020

Chorizo and eggs, quesadilla-style

liamsaunt · May 22, 2020

Yesterday, a BLT on Dave's Killer Bread

Today, a kimchi omelet with sriracha syrup

robirdstx · May 22, 2020

7 hours ago, blue_dolphin said:

Chorizo and eggs, quesadilla-style

@blue_dolphin Ingredients and method for the quesadilla filling please. I think I have everything on hand and would like to make these for our breakfast tomorrow.

Edited May 22, 2020 by robirdstx (log)

blue_dolphin · May 23, 2020

7 hours ago, robirdstx said:

@blue_dolphin Ingredients and method for the quesadilla filling please. I think I have everything on hand and would like to make these for our breakfast tomorrow.

I would say make your chorizo & eggs the way you like, heat a large flour tortilla in a skillet, sprinkle with grated cheddar, cover half with the eggs, fold it in half and give it a minute to get all stuck together.

I made the recipe for Grandma Alice's Chipotle Chorizo in Josef Centeno's Amá (recipe available online at this link) using a nice piece of pork belly and let that sit in the fridge for a day before cooking. It's quite tasty and I do recommend the recipe if you want to make your own. I intended to use some in breakfast tacos from the book but I was missing an ingredient to make the fresh tortillas. I had some in the freezer but they were too big for tacos so I switched to quesadillas. I like crispy so I wasn't disappointed.

For one 9.5 inch tortilla, I scrambled 2 eggs, 1 large green onion, thinly sliced and ~ 1/3 cup of chorizo and used a little less than an ounce of grated cheddar. As you can see in the photo, the amount of filling is generous so you could certainly cut that down if you wanted.

Pork belly, pre-grind: