She's Cookin' | from the heart » brunch

Sweet Potato, Pork and Apple Skillet Hash

Priscilla — Mon, 05 Dec 2011 11:00:46 +0000

It seems that BRUNCH, everyone’s favorite weekend pastime, has been trending for some time now. If you look around, every dining establishment, from hotel restaurants to your favorite local breakfast place, offers brunch – and it’s not just served on Sundays anymore. Now it’s a weekend brunch. There’s jazz brunch, gospel brunch, champagne brunch, seafood brunch, and even gourmet food trucks dedicated to brunch (I came across two in my Go-to research – one in Philly and one in San Francisco).

The reason I’ve had brunch on the brain is that I was recently contacted by Kitchen PLAY to participate in December’s Progressive Party. I was delighted to learn that the National Pork Board was sponsoring this month’s event and, rather than being assigned a particular course, each participating blogger was asked to create a pork recipe inspired by one of the holiday trends uncovered in their annual “Holiday Table Trends” survey. And, you guessed it – my trend was brunch!

Brunch is a relaxing way to unwind on the weekend, but it’s also a wonderful way to entertain during this hectic time of year. With the holidays comes the joy of gathering with family and friends to celebrate and a welcoming, bountiful mid-day brunch can ease the stress of what often feels like the year-end frenzy of dinners and cocktail parties. When you think brunch, what immediately comes to mind? Exactly… eggs! Brunch is not complete without eggs and this satisfying, homestyle skillet hash with seasonal flavors of comforting sweet potato and apples, a bit of heat from chipotle-seasoned pork, topped with luscious poached eggs, is guaranteed to be the centerpiece of your holiday brunch.

Sweet Potato, Pork, and Apple Skillet Hash

Recipe by Priscilla Willis Yield: 4 servings

2 medium sweet potatoes, parboiled, chopped
2 Gala (or Fuji) apples, chopped
1 cup cooked pork tenderloin, cubed*
1 red pepper, seeded, cored and roasted
3 green onions, chopped
2 tablespoons Star Extra Virgin Olive Oil, divided use
1 tablespoon butter
1 teaspoon Mrs. Dash’s Southwest Chipotle Seasoning
1/2 cup extra sharp cheddar cheese, finely grated
6 eggs

1. Cut sweet potatoes into quarters. Bring a large pot of water to boil over high heat. Boil the sweet potatoes for 5 minutes. Remove from heat. Set aside to cool. Chop into 1/2 inch cubes. Core and chop apples into 1/2 inch cubes.

2. Seed, core, and slice red pepper in half lengthwise. Place under broiler (I used my toaster oven) to char the skin. Put in a sealed bag to steam. Remove the skin and slice into 1/4 inch strips.

3. Bring leftover pork tenderloin to room temperature. Take three of four slices and chop into 1/2 inch cubes. Mix 1 tablespoon olive oil with 1 teaspoon chipotle seasoning. Place pork cubes in a bowl, pour olive oil seasoning over and mix to coat.

Preheat oven to 450 degrees F.

4. Heat 1 tablespoon butter and 1 tablespoon olive oil in a cast iron skillet over medium heat. Cook sweet potato cubes for 5 minutes, stirring occasionally. Add the apples, cook for another 2-3 minutes. Add the red pepper and chopped green onions (reserving half of the chopped green part for garnish). Stir to combine. Cook for another minute or two. Sprinkle the grated cheese over the mixture and mix in.

5. Carefully crack each egg into a ramekin and gently place on top of the sweet potato mixture. Place the skillet in the oven and bake for about 10 minutes, until the whites are set and the yolks are cooked the way you prefer.

6. Remove from oven. Sprinkle with remaining chopped green onions and serve immediately.

*Note: Generally pork tenderloins are packed two to a package. Each pork Tenderloin was marinated in 1 cup of orange juice with 1 teaspoon of salt in a gallon sized plastic zipper bag for 1 to 3 hours. Grilled or roasted in the oven at 350 degrees until an internal temperature of 145 degrees is reached. Pork today is very lean and shouldn’t be overcooked. To check doneness, use a digital cooking thermometer. The National Pork Board follows the guidance of the U.S. Department of Agriculture, which recommends cooking roasts, tenderloins, and chops to an internal temperature of 145 degrees F., followed by a 3 minute rest time, resulting in a flavorful, tender and juicy eating experience.

Enjoy

And, please, take a minute to check out the other trends on Kitchen PLAY where The National Pork Board is also sponsoring a delicious giveaway. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog, and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win a National Pork Board prize valued at $100 (6 prizes total). The deadline is December 31, 2011. Please review the complete contest rules before entering. Good luck!

♥ Happy Holidays! ♥

Disclosure: I was compensated for creating this original recipe for Kitchen Play and The National Pork Board. All opinions are my own.

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Royal Hawaiian Weekend Brunch

Priscilla — Thu, 18 Aug 2011 15:05:05 +0000

NEWS FLASH: The venerated Royal Hawaiian is upping the ante in Laguna Beach with a shaka brah weekend brunch inspired by Polynesian island favorites as well as popular breakfast and lunch entrees!

There’s an allure to the lush tropical setting and island tiki decor of the Royal Hawaiian that transports you to the beaches of Hawaii and has established them as a landmark in Laguna Beach since opening in 1947. Famous for their Lapu Lapu and Mai Thai cocktails, new ownership in 2006 brought a much needed refurbishment to the beloved Hawaiian restaurant. With a sophisticated, yet relaxed ambiance, the Royal Hawaiian continues to offer a warm and inviting place where locals and visitors feel welcome.

In February, Chef James Harris, formerly of French 75, came to the Royal Hawaiian and has created an outstanding menu reflecting his young spirit and creative talent in the kitchen. The new menu successfully combines Chef Harris’ fine dining style with the kitschy personality of the Royal Hawaiian and introduces new menu items as well as contemporary twists on popular signature dishes.

Highlights of the brunch menu include Portuguese Sausage and Eggs with fried rice and green papaya slaw (shown in the opening photo); Chef Harris’ award-winning Ahi Poke appetizer (below);

Coconut French Toast made with sweet bread, Portuguese Sausage and coconut syrup (above); and a Kalua Pork Scramble with Swiss Cheese, green onions, peppers, and breakfast potatoes.

Guests may also choose from their favorites like the Ala Moana Style Spare Ribs and Royal Hawaiian Burger and finish with one of an array of luscious desserts such as the Passion Fruit Cheesecake (below).

This weekend, make time for a leisurely drive along the coast to picturesque Laguna Beach and a brief sojourn to the islands with Royal Hawaiian’s brunch: Saturdays and Sundays from 11:00 a.m. to 4:00 p.m., dishes priced from $5 to $17.00.

In addition to this new brunch menu, Chef Harris has also recently launched a fabulous new dinner menu and a ‘Taco Tuesday’ that is very popular with the locals.

Royal Hawaiian

331 North Coast Highway

Laguna Beach, CA 92651

(949) 494-8001

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Party of 200, No Problem

Priscilla — Tue, 05 Jul 2011 16:36:35 +0000

I’ve written about this month’s Top Mom, Marina, and her seemingly easy, breezy style at pulling off major league fun parties back in December of 2009 when I attended her annual Holiday boutique party. (Sheesh, this is when I first launched my blog – don’t even look.) Besides her girl time get-togethers, Marina and her husband traditionally host, not one, but at least three parties a year – de rigueur in the annual party line-up are a costume party for Halloween, a winter casino party, and a 4th of July party and you can expect to see usually around 200 of their closest friends, family members, neighbors, work associates past and present, and friends of their two beautiful daughters. This 4th of July was no exception…

In years past, as soon as school was out we would escape to the Ozarks for a summer sojourn at the lake and stay through the 4th to gather with family and friends to shoot off some big-guns fireworks – outside of California there’s very few pyrotechnics that you cannot buy and ignite to celebrate our nation’s independence. But this year, circumstances found us at home and we were excited to be a part of the patriotism and shenanigans that surround the Huntington Beach 4th of July Parade and join the party at Marina and Gary’s house – which, of course, is perfectly located one block from the parade route and party central

FYI for next year – the Annual 4th of July Parade and celebrations in Huntington Beach begins with the Surf City Run (all levels) and ends with an amazing fireworks display at the beach – and it’s all free! There’s something for everyone and it’s a unique combination of family fun, small town charm, all-American patriotism, beach city vibe, and neighborhood block party. Billed as the largest Independence Day parade west of the Mississippi, with an estimated 100,000 people lining the 3-mile route from Pacific Coast Highway to Main St., this year’s parade was the 107th.

Back to the party and food for 200… Marina pulls this off with two core dishes that everyone has come to love. First, the rich, creamy Crème Brulee French Toast – if you love crème brûlée and French toast then you’ll be in heaven; and a hearty, cheesy egg and tater tot casserole that I named Eggs Napolean, because I’ll never think of tater tots the same way after seeing the 2004 sleeper hit, cult classic movie Napolean Dynamite

Spoiler alert: major crowd pleasers but in no way low-calorie and, as with any party, requires prep time the night before and the help of some awesome friends and relatives! To give credit where its due, this recipe is nothing new and can be found on Food Network and Epicurious, but don’t let that dissuade you from making it to satisfy the hungry masses at one of your family gatherings. I swear, and Marina can testify, that every man, woman, and child will rave about it!

Crème Brulee French Toast

Yield: 8-10 servings | Level: Easy

½ cup unsalted butter
1 cup brown sugar
2 tablespoons light corn syrup
1 round loaf country-style bread*
5 eggs
1 ½ cups half and half
1 tsp vanilla
1 tsp Grand Marnier
1/4 tsp salt

*other good breads to use are Texas Toast or challah

Trim crusts from bread.

In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth.

Pour into a 9 x 13 baking dish. Arrange bread in one layer in baking dish, squeezing them slightly to fit.

In a bowl, whisk together eggs, half and half, vanilla, Grand Marner and salt until well combined. Pour evenly over the bread. Chill bread mixure, covered, for 8 hours or over night.

Preheat oven to 350 degrees. Bring bread mixture to room temperature. Bake uncovered until puffed and edges are pale golden, approximately 30 – 40 minutes.

Note: No additional syrup is required for the fluffy toast wrapped in a caramelized crust – maybe some crisp, salty bacon to make it sing! Not planning any parties for 200? Crème Brulee French Toast is ideal for a weekend brunch or breakfast when you want to relax and spend time with visiting friends or family.

Enjoy

Being more of a savory person and an egg lover at breakfast, I’m still partial to Eggs Napolean Either way, you’ll be a happy camper!

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Breakfast x 3

Priscilla — Sat, 22 Jan 2011 02:59:09 +0000

Weekends are made for breakfast: long, no-worries kind of breakfasts.

Maybe an elegant breakfast of Salmon-Wrapped Poached Eggs while sipping on a mimosa suits your style.

Or, get out and bask in the sunshine of a glorious Southern California weekend and let someone else do the cooking! Here’s two go-to breakfast spots that I can personally recommend:

Ever since Paul’s Coffee Shop in Fountain Valley was featured on Diner’s, Drive-ins and Dives, people have been lining up on the weekends to get some of their home-cooking and, for the Marines that have served our country, special metal tray service!

Or, there’s the ever-popular Rooster Cafe in Costa Mesa:

So fuel your fire and have a fun-filled weekend

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Salmon-Wrapped Poached Eggs

Priscilla — Tue, 18 Jan 2011 05:22:14 +0000

A brunch that beats the is-winter-never-going-to-end blues! Smoked salmon wrapped around a poached egg with creamy avocado, buttery brioche, and tangy sour cream-herb sauce.

Salmon-Wrapped Poached Eggs

Adapted from Gourmet magazine | Serves 4

For sauce:

¼ cup sour cream

1 teaspoons fresh lemon juice

1½ tablespoons olive oil

1½ teaspoons finely chopped chives or green onions

½ tablespoon chopped fresh tarragon or ½ teaspoon dried tarragon

¼ teaspoon kosher salt

½ small red onion, thinly sliced

1 ripe California avocados (Haas)

1 tablespoons fresh lemon juice

4 brioche or Kings Hawaiian Snacker rolls, cut in half

4 oz. arugula or endive*

1 tablespoon white vinegar

8 large eggs

7-8 oz. thinly sliced smoked wild salmon*

*I used Petite Tango which has a spicy flavor similar to arugula or endive and Scottish smoked salmon which is more tender, delicate and buttery smooth than the the intense smoke flavors of Norwegian smoked salmon. Feel free to adapt the number of eggs based on how hungry you are – the recipe calls for two eggs per person.

1.Whisk together sour cream and lemon juice. Add olive oil slowly, whisking until emulsified. Stir in chives, tarragon, salt, and pepper to taste.

2. Soak onion slices in enough cold water to cover, 10 minutes. then drain and pat dry.

3. Halve and peel the avocado, cut crosswise into thin slices, sprinkle with lemon juice to prevent browning.

4. Toast the buns in a toaster oven. Watch carefully – they brown quickly. Place two bun halves on each of 4 plates and arrange arugula,avocado and onion slices on each of the buns. (I garnished only one bun, leaving the other for dipping into the yolk.)

Poach eggs:

Spray a large skillet or flameproof baking dish with oil and fill with 1½ – 2 inches of filtered water and stir in vinegar (this helps the egg whites coagulate faster and not spread as much). Heat the water to a simmer over medium heat. Break eggs one and a time into poached egg cups and slide into the water. If you don’t have poached eggs cups (like me), just gently crack the egg and slowly open the shell to release the egg into the water.

Poach the eggs at a bare simmer for 3 to 4 minutes, or until the whites are firm but yolks still soft. Transfer eggs as cooked with a slotted spoon to paper towels to drain. Season with salt and pepper.

Wrap each egg with a slice of salmon and place an egg on top of the arugula, avocado, and onion. Drizzle with sauce and serve immediately.

Enjoy

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Post tags: avocado, breakfast, brunch, eggs, poached eggs, smoked salmon, weekend

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Photo(s) of the Week – Rooster Cafe, Costa Mesa

Priscilla — Wed, 13 Jan 2010 15:00:35 +0000

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Post tags: breakfast, breakfast burritos, brunch, Costa Mesa cafes, huevos rancheros, Rooster Cafe

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