Sunday, 18 December 2016

Backyard BBQ Battle, Episode 7, Breakfast

This was one of my favorite episodes.  Last year we talked about having a breakfast episode and it never really came together.  We filmed this after a few days of rest so it was our first episode coming back from a shooting break.

I tried to make a sandwich that would make my friends at Radical Gardens proud.  I wanted an epic sandwich that was loaded with meat and that was full of flavor.  I wanted the kind of sandwich you could have for dinner and not feel cheated.  I think I did pretty good.

People are afraid of making hollandaise sauce.  This easy blender version is, in my opinion, super easy and super fast to make.

Enjoy the recipes.

Episode 7 - Breakfast episode


Eggs benedict with easy hollandaise

 

·         4 English muffins

·         4 eggs

·         Cheese

·         Salt and pepper

·         Smoked pork chop from Dabrowski’s

·         Sliced bacon

For the Hollandaise

·         3 egg yoks

·         ¼ tsp Dijon

·         1 tbsp lemon juice

·         1 dash of hot sauce

·         Lemon juice

·         ½ cup of melted Butter

1.      Heat butter till melted. 

2.      In a blender, blend egg yolk, hot sauce, lemon juice, Dijon for about 15 seconds.  Set blender on high and slowly start adding the melted butter in a heavy stream.  It should thicken immediately.  Keep sauce in a pitcher of hot water till serving. 


Drop biscuits
·         2 cups all-purpose flour
·         1 tablespoon baking powder
·         2 teaspoons white sugar
·         1/4 teaspoon salt
·         1/2 cup melted butter
      1/2 tsp cream of tartar
·         1 cup milk

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt. Stir in butter and milk just until moistened. Drop batter on a lightly greased cookie sheet by the tablespoon.
  3. Bake in preheated oven until golden on the edges, about 8 to 12 minutes. Serve warm.

Pierogi Hash browns

·         1 package of Dabrowski's Cheddar and potato pierogis

·         3 strips bacon1

·         1 large bell pepper, chopped (I used 1/2 of a red and 1/2 of a green)

·         1/4 teaspoon salt

·         1/4 teaspoon ground pepper

·         1/3 cup shredded smoked gouda cheese3

·         optional: chopped fresh or dried parsley

 


1.      Preheat pan with bacon in it.  Add chopped up pierogis..  Mix a few times but let pierogis develop some crispiness.  Cook at 400 for 25 minutes till crispy and ready to serve.  

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