Brussels Sprout and Chorizo Beer Hash
By Brussels Sprouts for Breakfast
Food52 Editors' Comments: I will admit, Brussels Sprouts for
Breakfast’s Brussels Sprout and Chorizo Beer Hash had me at …
Chorizo Beer Hash. What else could make my husband, sprout-hater (not
just those from Brussels), willingly try something from his
I-don’t-eat-that list? This is one of those recipes that you just
know will be good; after all, what’s not to love about a dish that
brings together salty, spicy chorizo, caramelized Brussels sprout,
potato hash, a refreshing lager and velvety runny eggs? In fact, this
is a recipe every cook should have in their back pocket, especially
around the holidays, when Brussels sprout haters refuse them at
dinner, only to love them in the morning.
I know it sounds absurd, but despite the fact that my "pen
name" is Brussels Sprouts for Breakfast, I had never actually
made Brussels sprouts for breakfast. When I met Merrill on her tour
stop in Chicago, her (and many others') natural question was, "Well
do you make Brussels sprouts for breakfast?" I sound like a real
dummy when I have to say no all the time. It's just a cool name.
Anyhow, after much internal debate on how to debut Brussels sprouts
for breakfast, I came up with a hash. Brussels, chorizo, blue
potatoes, and beer! The beer was a last minute addition to the dish
to de-glaze the bottom of that pan. Oh, what a mighty fine addition
that was. So here you have it folks, Brussels Sprouts for Breakfast!
This recipe can easily be doubled if making breakfast for family over
the holidays!
Serves 4
1 pound Brussels sprouts (outside
leaves removed)
3 Chorizo links, outer casing
removed and crumbled (can also use dried)
1 cup beer (I used Great Lakes
Dortmunder)
4 Large eggs
4 Medium blue or red potatoes,
halved
1 Shallot, diced
3 Cloves garlic, minced
Olive oil
- Salt and pepper
Bring 2 medium pots of salted
water to a boil. Toss your whole Brussels sprouts into one for 5
minutes. Toss your potatoes into the other for 10. Drain both.
In a large sauté pan with high
sides, heat olive oil over medium high heat. Add chorizo and cook
for about 5 minutes. Add the garlic and shallots and cook for 3
minutes. Add a bit of salt and pepper.
Trim the bottom of the Brussels
sprouts and cut in half. Add your Brussels sprouts to the pan with
the chorizo and cook for about 7 minutes, until they have started to
brown. Note that the bottom of your pan will start to build a bit of
a crust. Worry not: you will de-glaze it with the beer shortly.
Peel the skin off the potatoes,
and cut into 1 inch cubes. Toss into the pan after the brussels
sprouts have browned. Add a little more salt and pepper to the dish.
De-glaze the bottom of the pan with the beer. Let the potatoes cook
for about 5 minutes, until they start to brown a little bit. Add
more beer if necessary to make sure you get all the flavors off the
bottom of the pan.
Cook your eggs in butter with a
dash of salt in a separate pan, for about 2-3 minutes, just until
the egg white is no longer runny, but the yolk still is.
- Serve the egg over the hash while both are still piping hot!
Enjoy.
Savory Gruyère Stuffed French Toast
By Margy@hidethecheese
Food52 Editors' Comments: WHO: Margy@hidethecheese is an attorney
from Maryland. WHAT: A savory, oozy, gruyere-y French toast, topped
with mushrooms. HOW: Saute mushrooms with garlic, port, and thyme.
Stuff bread with gruyere; soak in milk and eggs. Sear the bread, top
with mushrooms, devour, and then go back to sleep. WHY WE LOVE IT:
This salty and protein-rich toast hits a lot of breakfast high
points. There's nothing quite like cutting into your French toast and
finding a gooey, melty cheese interior -- margy@hidethecheese really
lives up to her name. We'd gladly eat this for dinner, too.
This savory French toast gets the whole breakfast -- eggs, cheese,
toast -- into one dish. It would be excellent for a leisurely holiday
breakfast or brunch.
Serves 4
1 tablespoon canola oil
1 tablespoon butter, plus more for
frying
1 pound crimini mushrooms, sliced
3 garlic cloves, smashed and
peeled
1/2 teaspoon salt, divided
a few grinds of fresh pepper
1 teaspoon fresh thyme, minced
2 tablespoons port or sherry
1 loaf unsliced challah bread
3/4 pounds Gruyère, sliced
6 eggs
1 1/2 cup whole milk
- 1 teaspoon minced sage
Heat the butter and canola oil in
a large sauté pan over medium high heat. Add the mushrooms and
garlic. Turn the mushrooms but let them sit for a minute or two
between stirs so that they brown. Sauté until they are tender and
golden brown, about 10 minutes. Add the thyme, port, 1/4 teaspoon of
salt, and some pepper and cook for another minute until the liquid
has thickened. If you don't like the strong taste of garlic, remove
the cloves from the pan. Set aside.
While the mushrooms are cooking,
prepare the bread. Cut the loaf into 1-inch thick slices. Cut each
slice again in the same direction, leaving one side intact. Lay a
few slices of Gruyère inside the bread in a single layer.
Mix the eggs, milk, sage,
remaining salt and a few more grinds of pepper in a large shallow
bowl. Add the bread slices and let them sit for about 2 minutes on
one side. Check the bread a few times while it is soaking. It should
soak through, but you don't want it to get too soft or it will fall
apart as you lift it. Turn and let the bread sit for about another 2
minutes on the other side. Both sides should be completely covered
in the egg mixture.
Heat a large skillet or griddle
over medium heat and add enough butter to generously coat the pan.
Cook the French toast until it is golden brown and the cheese has
melted, about 5 minutes on each side. Resist the temptation to turn
the heat up to cook it faster because patience will get you a melted
cheese center.
- Serve 1 slice on each plate topped with mushrooms. Pass the
extras at the table.
Rhonda's Spaghetti with Fried Eggs and Pangritata
for One
By Rhonda35
In his book, Naples at Table, Arthur Schwartz introduced me to the
simple delights of pasta cooked with fried eggs. Living alone
overseas while my husband was deployed with the USAF, I became a bit
obsessed with this dish - to the point where my sister, Amanda,
thought she might have to run an intervention! Ten years later, I
have added to and changed this recipe to fit my own tastes. I just
love this dish – the yolks coat the pasta and the whites provide
little puffs of yumminess throughout this peppery, garlicky dish. The
pangritata tops it all off by adding bits of crunch and bright bursts
of lemon and rosemary. I usually make a big batch of the pangritata
and store it in my fridge – it is great on so many things – I use
it to top fish, other pasta dishes, warm mushroom salads, etc. Not
only is this recipe dead easy to make, it is cheap and delicious!
Serves One Pangritata:
Heat 2 tablespoons olive oil in a
large skillet over medium-high heat.
Add the breadcrumbs and sauté
until golden and crispy, about 4 to 5 minutes.
Add the rosemary, immediately
remove from heat and allow to cool.
- Mix in lemon zest and set aside.
Spaghetti and Eggs:
4 ounces spaghetti
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cloves garlic, minced
2 large eggs
2 tablespoons chopped Italian
parsley
1 teaspoon small capers, drained
freshly ground black pepper, to
taste
- 1/4 cup grated Pecorino Romano cheese
Bring a large pot of well-salted
water to a boil and cook pasta to al dente according to directions
on box. (I usually undercook the pasta by about a minute.)
Wipe out the skillet from the
pangritata, add 1 T olive oil and 1 T butter and melt together over
medium heat.
Add the garlic and immediately
break the eggs into the skillet.
If need be, lower the heat a bit.
You want the garlic to cook without burning and the egg whites to
set, but the yolks to remain runny.
Drain the pasta well, reserving ½
c of the cooking liquid.
Add pasta back to the pot, pour
over the eggs and all the fat from the skillet, add the parsley and
capers and toss well, breaking up the eggs as you do. If you prefer
a wetter dish, you can add in some of the reserved cooking liquid.
Plate the pasta and eggs, season
well with freshly ground black pepper, sprinkle with the grated
cheese and then top with the pangritata.
- Pour yourself a glass of wine and enjoy!
