Merry Christmas Breakfast

Christmas 2016, Oh what a year.  President Elect Trump soon will be…….

On this day, on preparation for yet to come, I took a few few steps back in memory of what once was.  Simplicity for the naive.

Scrambled eggs, the old fashioned way – in a black cast iron skillet, crack the eggs right in the pan with the already melted butter and using a fork, yes fork scramble the eggs and at the end lightly salt and pepper.

The grits, old fashion.  Not the quick grits, no not today.  I wanted the one that takes time and love.  Stirring, stirring as the grit gets thicker and thicker but never a scorch or a Burn to the bottom of the pan.

Bacon, thick cut, just like how Momma use to make it.  I have to admit, I did cheat and baked it in the oven.  Purposely avoiding the popped grease burns to the arms that you get when frying it up in Mommas best skillet.  Still nicely browned and crisp even ratios of meat and fat that only good bacon can deliver.

Lastly, I did something different.  Definitely not the norm, must I say Northern New England norm.  You see down south all and everything food wise is a norm with the exception of putting cream and sugar on your grits.  Collard Greens, yes.  Cooked up some collard greens, stewed it down with sautéed garlic and shallots.  As my slow grits coooked so did the collard greens.   Emphasis on hearty, healthy blend to my protein and starch based meal, what a delightful contrast and pop to make this breakfast a winner.

Enjoy Merry Christmas to Allimg_0705


The Monday after Superbowl

Braised Fennel and Pan-Seared Salmon dessert platter Roasted Pear and Blue Cheese Salad

Monday, Monday –  Today’s already been a long day with more hours to put in.  Chef’s know this feeling all to well. I have a dinner to serve tonight, but my preps been done since10am this morning,  Nothing to do but sit and wait until show time, showtime tonight is around 7pm.

It was a good Superbowl, even though my beloved Patriots did not make it this year.  I enjoyed Alicia Keys, Star Spangled Banner and Bey-once half time show.

We served a little over 200 last night with all kinds of tailgate foods – Beef and Cheese Nachos, Buffalo Wings, Hot Dogs, Pepperoni Pizza, Boston Baked Beans, Ice Cream Sundae Bar and lots more.  They came, They saw and They certainly ate!!!!!

Tonight’s menu is just for an intimate dinner of six.  I will be serving Roasted Pear and Blue Cheese Salad for the first course.   For the Main Entree and Vegetarian option, My guest have the option of Pan Seared Salmon over Creamy Braised Fennel or  Fragrant Red Quinoa w/ Sauteed Shitake Mushrooms.  For Dessert they will be treated to a platter of five mini desserts (Carrot Cake, Key Lime Pie, Fruit Tart, Chocolate Mouse Trio and Apple Galete).  This platter will be garnished with fresh berries and Fresh Strawberry Sauce.

Leftovers of course, will be my dinner………