*Breakfast & Brunch** (the best part of your day)

Traditional breakfasts in the United States derive from the full English breakfast and other European breakfast traditions and feature predominantly sweet or mild-flavored foods, usually hot. Typical items include hot oatmeal porridge, grits (in the South), other hot grain, porridges, eggs, sausage, pan-fried potatoes (hash browns), biscuits, toast, pancakes, waffles, bagels, French toast, English muffins, pastries (such as croissants, doughnuts, and muffins), and fresh or stewed fruits of various types (stone, citrus, etc.). Steak may be served with eggs on the traditional menu. Cold cereal has become nearly ubiquitous in recent decades, and yogurt is widely popular. Coffee, tea, milk and fruit juices are standard breakfast beverages.

*One-Pan Ham & Eggs*

 Here is a little Ham and Eggs video I put together. Sure it tastes the same as if you cooked them separately, but that's really not the point. This looks cool, and besides, you only need one pan. Enjoy!

*Sausage Gravy*

"This is a hearty breakfast favorite. Biscuits served with hot sausage gravy are a sure way to stay satisfied until your next meal."

Ingredients

• 1 pound Breakfast Sausage
• 1/4 cup all-purpose flour
• 2 cups milk
• Salt and black pepper to taste
• 8 prepared biscuits

Directions

1. Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.

*Whole Grain Waffles*

Ingredients

• 2 eggs, beaten
• 1 3/4 cups skim milk
• 1/4 cup canola oil
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup whole wheat pastry flour
• 1/2 cup flax seed meal
• 1/4 cup wheat germ
• 1/4 cup all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt

Directions

1. In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
2. Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.               

*Scones*

A few years ago I worked at a popular restaurant in Atlanta named "Murphy's".  Every Saturday & Sunday we served an all-day Brunch.  I worked in the bakery and starting at 5am I started making biscuits and scones. Everyone knows what a biscuit is...but what are Scones?

Scones can resemble biscuits in appearance, but scones rely on cold butter for their delicate, flaky texture, while biscuits are more often made with animal fat or vegetable shortening and are crumbly rather than flaky. Also, while scones are served with coffee and tea or as a dessert, biscuits are served more as a bread, often with breakfast.

Ingredients:
8 ounces by weight all-purpose flour (about 1 3/4 cups)
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/3 cup dried currants
1/2 cup milk
1/4 cup sour cream
(and 1 egg plus 1 tablespoon milk for the wash)

**Brunch**

What Is Brunch?It's not really breakfast, though most of the time breakfast foods are served. And it's not really lunch, though it often extends through lunch and beyond. In a nutshell, brunch is an internationally recognized meal that allows participants to sleep in. This is especially well-received after a particularly invigorating evening, such as a wedding or late-night travel, and is a perfect way to start any day, especially a day that will be filled with activity. Brunch is also a wonderful way to start a holiday. Letting the entire household sleep in, so that everyone is well-rested before the festivities begin is tantamount to a special gift being handed to each and every person at the brunch table.

The word brunch was coined in 1895, by Guy Beringer, who was a journalist for a now-defunct hunting magazine. Mr. Beringer was indeed onto something when he said he felt brunch-a meal served after the morning hunt and before the heartier meal of the day-would promote "human happiness." Once your family gets a whiff of what's cooking, it won't be long before happy faces are crowded around your brunch table too.

*Brunch Menu Ideas*

*Sauteed Apples*

"This is great for any meal, but is really wonderful for brunch. The syrup from the apples is great on homemade waffles. You may add raisins to the sauce if you wish."

Ingredients

• 1/4 cup butter
• 4 large tart apples - peeled, cored and sliced 1/4 inch thick
• 2 teaspoons cornstarch
• 1/2 cup cold water
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon

Directions

1. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.               

*Morning Glory Muffins*
"These easy and tasty muffins are a glorious way to start any brunch. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon."

Ingredients

• 2 cups all-purpose flour
• 1 1/4 cups white sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups shredded carrots
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup unsweetened flaked coconut
• 1 apple - peeled, cored and shredded
• 3 eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
3. In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

*Pumpkin Pancakes*

Here is a very standard pancake recipe, and with the addition of pumpkin, and a few classic pumpkin pie spices, it is tranformed into a memorable holiday brunch item.

 Ingredients
Mix in one bowl:
2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
Mix in another bowl:
1 cup pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 egg
1 1/2 cups milk
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 teaspoon grated lemon zest

*Sausage & Mushroom Quiche*

Ingredients

• 1 pound small fresh button mushrooms
• 1 pound ground pork breakfast sausage
• 1/2 cup chopped fresh parsley
• 3 eggs
• 1 cup half-and-half cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1 (9 inch) unbaked 9 inch pie crust

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Prepare the mushrooms by snipping off the stems. Cut in half if large.
2. Crumble the sausage in a large skillet, add the mushrooms, cook on medium-high heat until the meat and mushrooms are lightly browned and all the liquid from the mushrooms has evaporated. Drain off the grease. Add the parsley.
3. In a large bowl, beat the eggs, adding the cream, cheese and salt. Pour into the mushroom/sausage mixture; blending well. Pour mixture into the pie shell.
4. Bake in preheated oven for 25 to 30 minutes, until crust is well browned and the filling is set. Let stand 10 minutes before serving.

*Green Chili Breakfast Burrito*

Ingredients

• 4 potatoes, shredded
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 (8 ounce) container frozen Hatch, New Mexico green chile peppers
• 1/2 cup chicken broth
• 12 strips bacon
• 1/3 cup vegetable oil
• 1 tablespoon onion powder
• salt and pepper to taste
• 6 (10 inch) flour tortillas
• butter flavored cooking spray
• 12 extra large eggs, beaten
• 2 cups shredded Cheddar cheese

Directions

1. Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
2. Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.
3. Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
4. Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.
5. Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
6. Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese.
7. Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.

*Chicken & Waffles*

Ingredients

• 4 eggs
• 1/4 cup heavy cream
• 2 tablespoons cayenne pepper
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 2 cups all-purpose flour
• 1 cup cornstarch
• 1 tablespoon salt
• 1 quart peanut oil for frying
• 8 chicken tenders                     
• 1 cup mayonnaise
• 1/4 cup maple syrup
• 2 teaspoons prepared horseradish
• 1 teaspoon dry mustard powder
• 12 slices bacon
• 8 thin slices Cheddar cheese
• 8 plain frozen waffles

Directions

1. Whisk together the eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl. In a paper bag, shake together the flour, cornstarch, and 1 tablespoon salt.
2. Dip the chicken into the beaten egg mixture, then place into the flour mixture and shake to coat. Place the breaded chicken onto a wire rack; do not stack. Let the chicken rest for 20 minutes to allow the coating to set.
3. Heat about 3 inches of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). In small batches, fry chicken 5 to 8 minutes until golden brown. Remove chicken, and drain on paper towels. Set aside or keep warm in a a low oven.
4. Combine the mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
5. To assemble the sandwiches: Place 4 waffles on a cookie sheet, top each waffle with 2 chicken tenders, 3 slices of bacon, and 2 slices of Cheddar. Broil the sandwich for a 3 to 5 minutes until the cheese melts. Spread 3 tablespoons of the maple mayonnaise on the remaining 4 waffles and place on top of the sandwich.

 

*SAUCES*

In cooking, a sauce is liquid or sometimes semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted. Sauces need a liquid component, but some sauces (for example, pico de gallo salsa or chutney) may contain more solid elements than liquid. Sauces are an essential element in cuisines all over the world.

Sauces may be ready made sauces, usually bought, such as soy sauce, or freshly prepared by the cook; such as Béchamel sauce, which is generally made just before serving. Sauces for salads are called salad dressing. Sauces made by deglazing a pan are called pan sauces.

A cook who specializes in making sauces is a saucier.

**The Five Mother Sauces**

According to the ultimate cooking reference book, The Food Lover's Companion(the Food Bible I used in Culinary School), the French are credited with refining the sophisticated art of sauce-making. The development of various sauces over the years stems from the 19th-century French chef Antonin Carême who evolved an intricate methodology by which hundreds of sauces were classified under one of five "mother sauces." Those basic sauces are the white sauce Béchamel, the light stock-based Velouté, the brown stock-based Espagnole; the two basic emulsified sauces, Hollandaise and Mayonnaise; and the oil and vinegar-based Vinaigrette.

*Bechamel Sauce*

Béchamel sauce, also known as white sauce, is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine, for example lasagne. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese). It is traditionally made by whisking scalded milk gradually into a white flour-butter roux (equal parts clarified butter and flour by weight). Another method, considered less traditional, is to whisk kneaded flour-butter (beurre manié) into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour.

Ingredients

• 4 tablespoons butter
• 2 tablespoons grated onion
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 pinch dried thyme
• 1 pinch ground cayenne pepper

Directions

1. MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.
2. Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.
3. Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.
4. After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!
5. STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning.

*Veloute Sauce*

In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken, veal or fish stock, is thickened with a blond roux. Thus the ingredients of a velouté are equal parts by mass butter and flour to form the roux, a light chicken, veal, or fish stock, and salt and pepper for seasoning. Commonly the sauce produced will be referred to by the type of stock used e.g. chicken velouté.

Ingredients:

• 6 cups chicken stock
• 2 Tbsp clarified butter
• 2 Tbsp all-purpose flour

Preparation:

1. Heat the chicken stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
2. Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Don't let it turn brown, though — that'll affect the flavor.
3. With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. This paste is called a roux. Heat the roux for another minute or so to cook off the taste of raw flour.
4. Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it's free of lumps.
5. Simmer for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.
6. The resulting sauce should be smooth and velvety. If it's too thick, whisk in a bit more hot stock until it's just thick enough to coat the back of a spoon.
7. Remove the sauce from the heat. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.
8. Keep the velouté covered until you're ready to use it.

*Hollandaise*

Hollandaise sauce is a thick, yellow buttery sauce that is typically associated with Eggs Benedict. Hollandaise sauce is an emulsion, which means that it is a combination of two liquids, in this case lemon juice and butter, that is held together and stabilised by a third agent, egg yolks, to form a rich and thick sauce.

Ingredients

• 8 oz (225g) of butter
• 3 large egg yolks
• 2 tbsp of hot water
• just over 1 tbsp of lemon juice
• pinch of salt
• pinch of cayenne pepper

Method

1. Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.
2. In a small mixing bowl, whisk together the egg yolks.
3. Whilst continuing to whisk, add the lemon juice, salt and cayenne pepper to the beaten egg yolks.
4. Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.
5. Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.
6. Serve immediately or keep warm for up to 30 minutes before serving.

*Vinaigrettes*

If you remember nothing else about vinaigrettes, remember this: the magic ratio of oil to vinegar is 3 to 1. As long as you know that, you won't need to consult a vinaigrette recipe ever again. Just remember three parts oil to one part vinegar and you'll be all right. If you get them backwards and do three parts vinegar to one part oil, your puckered mouth will ensure you don't make that mistake a second time.

*Raspberry Vinaigrette*

Ingredients

• 1/2 cup raspberry wine vinegar
• 1 1/2 cups vegetable oil
• 1/2 cup white sugar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper

Directions

1. In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.     

*Espagnole*

 The basic method of making espagnole is to prepare a very dark brown roux, to which veal stock or water is added, along with browned bones, pieces of beef, vegetables, and various seasonings. This blend is allowed to slowly reduce while being frequently skimmed. The classical recipe calls for additional veal stock to be added as the liquid gradually reduces but today water is generally used instead. Tomato paste or pureed tomatoes are added towards the end of the process, and the sauce is further reduced.

Ingredients

• 1 gallon brown stock, hot
• 1 1/2 cups brown roux
• 1/4 cup bacon fat
• 2 cups chopped onions
• 1 cup chopped carrots
• 1 cup chopped celery
• Salt
• Freshly ground black pepper
• 1/2 cup tomato puree
• 1 bouquet garni

Directions

In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Saute until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a China cap.

*Carolina BBQ Sauce*

North and South Carolina share three of the four types of barbeque sauce that Americans normally use. But only South Carolina is the home of all four. The second (in order of historic evolution) of the four sauces is the one that is distinct to South Carolina and the one that people most often think of as South Carolina style - Mustard Sauce. That sauce is the product of the large German heritage found in South Carolina.

*Peach Sweet & Sour Sauce*

(This sauce is wonderful with Pan-Seared Duck Breast)

Ingredients for 2 portions of Peach Sweet and Sour Sauce:
1 tablespoon sherry vinegar
2 tablespoons peach preserves
3 tablespoons chicken broth or other liquid (wine, fruit juice, etc.)
pinch of Chinese 5-Spice
pinch of cayenne
salt and fresh ground black pepper to taste, depending on what you are serving it on.

*Turkey Glaze*

Baste a turkey in this glaze of honey, apple cider and butter for a rich golden appearance and a pleasantly sweet flavor.

Ingredients

• 1/4 cup sugar-free organic apple juice
• 1/3 cup melted butter
• 1/3 cup honey

Directions

1. In a small bowl, whisk together the apple cider, butter and honey.
2. Brush over entire bird 45 minutes before it completes cooking. Repeat several times before removing turkey from oven.               

*Bourbon BBQ Sauce*

"This is a barbecue sauce recipe using Kentucky bourbon whiskey. For best results, refrigerate for a day or two, allowing the flavors to blend."

Ingredients

• 1/2 onion, minced
• 4 cloves garlic, minced
• 3/4 cup bourbon whiskey
• 1/2 teaspoon ground black pepper
• 1/2 tablespoon salt
• 2 cups ketchup
• 1/4 cup tomato paste
• 1/3 cup cider vinegar
• 2 tablespoons liquid smoke flavoring
• 1/4 cup Worcestershire sauce
• 1/2 cup packed brown sugar
• 1/3 teaspoon hot pepper sauce, or to taste

Directions

1. In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
2. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

*Hot Dog Sauce*

"A flavorful meaty sauce with a slight kick that is guaranteed to liven up any hot dog!"

Ingredients

• 1 pound ground beef chuck
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup ketchup
• 1/4 cup barbeque sauce
• 1 tablespoon chili powder
• 2 tablespoons prepared yellow mustard
• 1/2 teaspoon ground black pepper
• 2 teaspoons salt, or to taste
• 2 teaspoons ground cumin
• 1 tablespoon Worcestershire sauce
• 1 pinch crushed red pepper flakes
• 1 cup water

Directions

1. Brown beef and onion in a large skillet over medium-high heat. Drain fat; cool mixture slightly. Place in food processor; pulse until mixture is finely crumbled, about 5 or 6 pulses. Return meat to skillet; stir in garlic. Cook for 3 minutes.
2. Pour the ketchup and barbeque sauce into the skillet. Stir in the chili powder, mustard, pepper, salt, cumin, Worcestershire sauce, red pepper flakes, and water. Cook, uncovered, until most of the liquid has evaporated, about 10 minutes. Season sauce with additional salt, if necessary.

 

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