The Most Important Meal of the Day

Hey did anyone know that August was National Sandwich Month?! We really do celebrate everything in this country. Well if you think about it the sandwich is probably one the most innovative culinary solutions. A sandwich is a full size meal in between two pieces of bread. Over time, the simple concept of the sandwich has been translated into many different forms: wraps, gyros, panini, arepas, etc.

To commemorate the month, I came up with a few sandwich ideas of my own. What better way to start than with the most important meal of the day, breakfast. So I made a breakfast wrap. I am calling it the EUWD Breakfast Wrap-up. It's soft fried eggs and bacon with a pesto mayo in a sun-dried tomato wrap. To complete the meal, I tried my hand at making Herbed Home Fries. Not bad for my first time and I don't even eat home fries...

EUWD Breakfast Wrap Up

Ingredients: 

• 4 strips bacon
• 2 eggs
• 1 tablespoon mayonnaise 
• 1 teaspoon pesto
• 1/4 cup fresh spinach (about a small handful)
• 1 sun-dried tomato tortilla wrap

Instructions: 

1. Cook bacon in non-stick skillet over medium heat, or in microwave until crisp or to your taste; fold in half and set aside. Also set aside the bacon fat. Then wipe skillet clean.
2. Spray on some cooking oil. Crack and fry two eggs over medium heat, soft or to your taste.
3. In a small bowl, mix together the mayo and pesto. 
4. Spread tortilla with pesto mayo mixture.
5. Layer the spinach on the wrap. Add 2 strips of bacon, place the eggs on the bacon, then add the other two strips on the eggs.
6. Roll/fold wrap and serve.
   

Shea's Herbed Home Fries

Ingredients:

• 2 tablespoon bacon fat
• 2 tablespoons olive oil
• 3 green onions, sliced
• 1 teaspoon garlic, minced
• 4 medium Idaho potatoes, peeled, cut into 1⁄2" cubes, boiled
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon paprika
• Kosher salt and freshly grounded black pepper, to taste
• Creole seasoning, to taste

Instructions:

1. Cut potatoes into 1⁄2" cubes. Heat a large skillet over medium heat. Add 1 tablespoon each of oil and fat to pan; swirl to coat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Remove onion mixture from pan. Wipe the pan clean with paper towels. 
2. Increase heat to medium-high. Add the remaining oil and fat to pan, and swirl to coat. Add potato, and cook for 4 minutes, without stirring. Turn potatoes over. Cook 6 minutes or until browned, without stirring. Reduce heat to medium-low; cook 15 minutes or until tender and golden brown, stirring occasionally. Stir in onion mixture. 
3. Sprinkle rosemary, thyme and paprika on top.
4. Salt, pepper, and Creole seasoning to taste. Cook, stirring and scraping the bottom of the skillet with a metal spatula, until the potatoes form a golden brown crust and the onions soften and brown.

Don't Call Us, We'll Call You...

As some of you may already know from an earlier post, I occasionally tryout for cooking shows. The latest one was for Season 2 of  The Taste. Last time I prepared a chicken dish, Poulet a'la Diable. This time around I switched proteins and went with pork, Maple Glazed Pork Chops. Since the dish is suppose to be a representation of me and my cooking style, I decided to go with a Southern Comfort theme. So for the sides, I chose to serve Potato Salad with Bacon and Sautéed Green Beans (see recipes on July 15th entry). Now as anyone that knows me will tell you, I am anything but simple. So to give the dish more of that "early supper on the back porch" ambiance, I paired it with a mixed drink that I called Carolina Iced Tea. This was presented in a small glass pitcher and poured into mason jars for the judges. Okay mind you, all this had to be plated in three minutes and your home girl did it with time to spare. Who knew watching all those Quickfire Challenges would payoff?! Thank you, Top Chef! 

After the countless preparations, dry runs and use of friends as guinea pigs, I still didn't get "The Call". What does a girl have to do to be put on?! Oh well, there is always next time and other shows. Back to the kitchen to create the next big culinary sensation... However right now, I am all potato salad out. I don't think I could look at a potato... What am I going to eat with my barbeque now?!  

Maple Glazed Pork Chops

Ingredients  

• 2 tablespoons olive oil
• 4 loin pork chops
• kosher salt and pepper
• sage
• garlic powder
• 1 cup pure maple syrup Grade A
• 1 cup chicken broth
• 3 tablespoons Dijon mustard
• 1 tablespoon cider vinegar

Instructions

1. In a large skillet, heat oil over medium-high heat. 
2. Wash pork chops; pat dry. Sprinkle chops to your taste with salt, pepper, garlic powder and sage.
3. Place them on the hot oil in skillet. Cook chops for about 2 minutes on each side, or until nicely browned, then remove them.
4. Whisk together remaining ingredients and add to the skillet. Reduce heat to medium-low, cover, and simmer for 10 minutes. 
5. Remove cover, add the chops back into the skillet and simmer for about 20 minutes longer, or until liquids are reduced and chops are glazed.  

Carolina Iced Tea
Serves 8

Ingredients:

• 3 cups Southern Comfort
• 1 cup Spiced rum
• 1 cup Peach schnapps
• 1 cup Vodka (or more to taste)
• 4-6 oz sweet Iced tea

Instructions:

1. Add all the alcohols together in the pitcher and stir lightly. 
2. Pour in iced tea. Stir a few more times 
3. Pour over a mason jar of ice and enjoy!

Follow me here and on Facebook.