I was reading "Sarabeth's Good Morning Cookbook" by Sarabeth Levine and came across her recipe for Hot Cereal Soufflés which started me thinking; why not a southern version made with cheese grits? But why stop there? Here in the south we love pies so why not a soufflé pie? In her version she makes a sweet soufflé with jam on the bottom but I like savory so I added some pancetta for flavor. Maybe I can make a version with a savory Shrimp Etouffé at the bottom for a surprise. My point is that inspiration can springboard from other chef's recipes so read through your old cookbook library leaving your mind open to new possibilities or in this case a new addition to your library.

Ingredients:

 1 cup stone ground premium white grits

 2 cups milk

 2 cups water

 1 cup grated sharp white cheddar cheese

 1/2 cup grated parmesan cheese

 1 cup diced Veleeta cheese

 2 Tbsp. unsalted butter

 salt

 4 ounces diced pancetta

 3 eggs separated

 pinch of cream of tarter

 1 deep dish pie shell

 extra parmesan and finely grated sharp cheddar to sprinkle on top and bottom of pie shell

Directions:

1. Preheat oven to 400 degrees. Add the butter to a large sauce pan and the grits and toast on medium heat for 10 minutes.

2. Add the milk and water to the sauce pan and bring to a boil while stirring with a whisk. Continue cooking until grits soften (about 30 minutes) adding more water if needed.

3. Sauté pancetta in separate skillet until crisp and drain on paper towels while grits soften. 

4. Grate and dice the cheeses and add to grits while stirring. You can optionally add extra butter to make creamier grits. Season with salt and pepper to taste and add water to achieve proper consistency and take off heat. Stir in the pancetta into the grits.

5, Sprinkle some cheese into the bottom of the pie crust and bake in oven until the cheese melts. This will help the pie crust stay crisp.

6. Separate the eggs. Beat the yolks with a tablespoon of milk and whisk into the grits. In a clean bowl whip the egg whites with a pinch of cream of tarter until glossy and stiff peaks form. Using a spatula fold one quarter of the egg whites into the grits mixture. Fold the grits mixture gently into the remaining egg whites until mixed. Fill the pie shell with the mixture and sprinkle with cheese. Cook until the pie crust is golden and the filling has risen and browned (20 to 30 minutes). Serve immediately and enjoy.

I like rice. Risotto, pilaf, fried, sticky, brown, even plain white rice but what rice do I make for breakfast? I then remembered that Dim Sum restaurants sometimes serve congee, sometimes called jook (pronounced joke), a tasty rice porridge. This rice dish is the ultimate Chinese comfort food. Because it is very easy to digest, it is fed to children, older people and those people who are sick although without a lot of seasoning. In the Dim Sum restaurant version I am familiar with is usually flavored with chicken, mushroom, garlic, ginger and a unique Chinese ingredient, a thousand year old egg (a preserved egg made by curing the egg in a curing mixture for ten days).  For my version I will flavor it with a regular egg, cheese and breakfast sausage to make a American breakfast version. To make our version more special we can make our own sausage, but to save time you can use store bought. It just is not as good as fresh ground and homemade.

Ingredients:

 For the sausage - 

1 pound freshly ground pork

 2 cloves minced garlic

 4 or 5 fresh sage leaves finely chopped

 1 teaspoon fresh finely chopped thyme

 pinch of red pepper flakes

 pinch dried rosemary 

 salt and pepper to taste

 For the congee -

 3/4 cup long grain rice

 1/2 pound cooked crumbled sausage

 1 large

 sweet onion diced (about 2 cups)

 4 cups chicken stock

 1 cup water

 1 tablespoon fresh finely chopped thyme

 4 cloves minced garlic

 1 tablespoon fish sauce or sub anchovy paste

 salt and pepper to taste

 2 to 4 eggs

 2 chopped scallions

Procedure:

 For the sausage - 

 1. To 1 pound ground pork add minced garlic, thyme, rosemary, sage, red pepper flakes and season with salt and pepper. Mix well and fry a small bit in a skillet to test for taste and seasoning. Using your taste add more seasoning if needed and retest. When you are satisfied with the taste form into patties or stuff into casings if you wish. Makes 4 large patties or 6 smaller.

 For the congee - 

 1. In a large saucepan sauté the sausage and crumble into pieces and transfer to a bowl. Add the onion and garlic into the saucepan, season with salt and sauté in the rendered fat until the onion start to turn brown. remove to the bowl with the sausage.

 2. In the saucepan, toast the rice for 2 to 3 minutes then deglaze with the water. Add the remaining ingredients except the eggs and scallions and bring to a boil. Reduce to a simmer and cook until the rice breaks down adding more water if the mixture becomes too dry.

 3. Before serving, add two to four eggs and cook until the whites are solid. Serve with a garnish of freshly cracked pepper and chopped scallions.

My favorite sandwich is the Monte Cristo, a roasted ham and turkey with Swiss and processed cheese fried in a milk egg batter. As you may of noticed I have an obsession with eggs Benedict, so why not bring the two together? Let us start with a base of French toast, top it with roasted ham, turkey, Swiss and processed cheese. Then add a perfectly poached egg and cover with a drizzle of strawberry jam thinned into a sauce. Maybe you can add bacon if you want to. I think this creation successfully brings two of my favorites together into one great tasting dish.

Ingredients:

 2 slices day old bread (traditional is challah bread but any firm white bread will do)

 3 eggs

 1 Tbsp. butter

 3/4 cup half and half

 4 slices honey ham

 4 slices roasted turkey

 2 slices Swiss cheese

 2 slices American cheese

 1 tsp. vanilla

 1 tsp. sugar

 powdered sugar for dusting

 strawberry jam

 water

Directions:

 1. Mix 1 egg, vanilla, sugar and the half and half in a shallow dish to form a custard. Soak both sides of the bread in the custard.

 2. Heat a skillet on medium high heat and add the butter. When the butter starts to foam add the bread and cook both sides to golden brown. Keep warm.

 3. Poach the remaining 2 eggs and keep warm. In a small sauce pan heat the jam and thin to a sauce-like consistency.

 4. Build the Benedict starting with the French toast. Stack a slice of Swiss cheese, ham, turkey then a slice of American cheese.  Add a poached egg then drizzle with the strawberry sauce and finish by dusting with some powdered sugar. Serve immediately.

I have been very busy getting ready to move to Georgia and have neglected doing any new posts. I came up with an idea I wanted to share, eggs parmesan. I always wanted to do an egg dish baked in tomato sauce but wanted to add a couple of additions to take it to the next level. I found the perfect medium size baking dish big enough for a dinner for two and started thinking. I had tomato sauce, fresh mozzerella, fresh basil and some leftover pasta. My kids always liked a dish we simply called spaghetti lasagna, left over spaghetti and sauce baked with a parmesan mozzerella crust. Why not add eggs to the equation? Lets also add sauted onions and some diced prosciutto or pancetta for some texture and flavor. I always love comfort food and what could be easier; leftovers made into a fantastic new dish!

Ingredients:

 6 - 8 onces left-over pasta warmed
 2 cups marinara sauce warmed
 1/2 onion sliced
 2 ounces prosciutto cut into strips or diced pancetta
 4 eggs
 1/2 pound fresh mozzerella
 1/2 to 1 cup fresh grated parmesan
 butter and olive oil
 salt and pepper for seasoning

Procedure:

 Heat a pan on medium heat. When hot add a little oil and or butter and the prosciutto or pancetta. Slice the onion and add to the pan and sweat until translucent (about 3 mins).

 Cover the bottom of the baking dish with a little of the marinara, then add the pasta, season with salt and pepper. Add the onion mixture and top with the rest of the marinara sauce. Make an indentation and add an egg and repeat for the rest of the eggs (it helps if the marinara is thicker). Add pieces of mozzerella around the eggs and grate parmesan over the top.

 Bake at 400 until whites of the eggs are firm and the cheese start to brown. Add torn fresh basil leaves to garnish and serve while hot.

There is nothing like a vacation to give you a new perspective and a long needed rest. I visited Nashville and had my fill of barbeque then off to Auburn Alabama to visit family all the time thinking of new ideas and dishes. Keeping with my present theme of at alternative cooking methods, I wanted to use my new  Cuisinart Steam Oven to do an omelette. The advantage of steaming is that the eggs puff up giving an unique texture plus I can create an interesting shape. For my toppings I wanted to use local fresh ingredients, and decided on shrimps and mushrooms, a common pizza combination I remember from Canada. If you don't have a steam oven you can use a wok steamer or any other steamer equipment you have. Keeping with my northwest theme, I wanted to use sea beans as a garnish. If you can not find this interesting vegetable you could always substitute chives or green onions. I also made some herb oil to give a little extra touch of flavor or add some chopped fresh herbs. You could use fresh or dried reconstituted mushrooms and play with the presentation making it something special. This is a surprisingly simple dish that looks fantastic. Remember the omelette can be cut into different shapes to give you many different serving and plating options. 

Ingredients:
 6 eggs
 3-4 small cremini mushrooms
 1/2 pound small shrimp
 blanched sea beans
 your favorite herb oil plus any fresh chopped herbs
 salt and pepper for seasoning
 olive oil


Directions:

Pre-heat a skillet on medium and slice the mushrooms into 1/8 inch slices. Add some oil to cover the bottom of the hot pan and add the mushrooms in a single layer. Season and cook until golden brown on the first side then the other. Peel and devein the shrimp, season and stir fry in hot oil then reserve. Blanch the sea beans in unsalted water and reserve.

Select the container(s) you want to steam the omelette with and cut a piece of parchment to fit. Fit the parchment paper into the container and beat 3 eggs in a bowl, season with salt and pepper and pour into the container. Steam for 6 to 8 minutes or until done. Unmold and trim omelette and plate. Arrange shrimp, mushrooms and sea beans on the top of the omelette and drizzle with herb oil (directions below). Repeat for second omelette; serves two.

Herb oil: add fresh herbs and extra virgin olive oil and process. Strain oil through fine mesh or cheese cloth.

My first experience of Machaca con Huevos was less than satisfying, a small amount of tasteless dry grey steak encased with dull rubbery overcooked eggs; the product of a good dish in the hands of a poor cook. When I experience just such a fiasco, I start diagnosing what when wrong and how I could improve it. Starting with the beef, I wanted to concentrate on texture and flavor. Traditionally machaca is made from reconstituted dried beef, and I am not excited with dried meat products. Although drying can concentrate and intensify flavor, I hate to lose the braised texture of the meat. What really sparked my interest is the shredded form of the meat, which led me to think about pulled pork and braised beef short ribs: both which could be infused with Mexican flavors. Then as chance would have it, I pulled out a corned beef brisket that I was going to slow cook. I gently cooked and shredded the corned beef; then crisped it in the oven before adding onions and peppers then served over crispy shredded hash browns with . Topped with your favorite eggs and topped with a little pepper hot sauce resulted in salty, savoury beef; crispy potatoes with spicy eggs with a noticable Irish twist just in time for Saint Patrick's day. This dish shows we can use multiple translation techniques; substitution using corned beef (plus I used some pickled red peppers instead of roasted), using Saint Patrick's day as an inspiration, and slow cooking the brisket and shredding it changing methods. The pulled pork and braised beef versions are waiting for another day when I have suitable leftovers.

Ingredients:

 1 pound corned beef

 1 poblano pepper

 1 large russet potato shredded

 1 red bell pepper (optional)

 2 Roma tomatoes

 1 small sweet onion

 2 cloves garlic

 ½ cup beef stock

 6 Large Eggs

 ½ cup shredded cheese (optional)

 dash favorite hot sauce (optional)

 1 Tbsp. canola oil

 Butter

 Salt and pepper for seasoning

Garnish with cilantro, lime, tomato and some tortillas.


Directions:

Shred the corned beef with fork or hands and reserve. Roast at 400 degrees for fifteen minutes or broil until browned and crispy).

Shred the potatoes and fry in oil until brown and crispy. Keep warm.

Skin, seed and dice the tomato. Roast, skin and dice the peppers. Dice the onion and finely chop garlic. Heat a skillet on medium heat; add butter and a little oil and sauté garlic and the onion for 1 minute. Season with salt and pepper, add peppers and continue to sauté until soft (about 5 min). Add the tomato, most of the corned beef, beef stock and reduce until most of the liquid is gone. Reserve and keep warm.

Cook your eggs and plate some potatoes first then some beef mixture then a little of the reserved potato and corned beef. Garnish with cilantro, avocado slices, a small wedge of lime and grilled tortillas.

Every now and then I'll come up with an idea that I think is totally original only to find someone has beat me to the punch. Nonetheless here is how I developed the initial idea, changing the method of preparing classic French toast. I have to confess to a serious addiction. Cooking shows! This idea came from watching three of Bobby Flays shows; "Brunch at Bobby’s" showcased Bobby cooking French toast in a waffle iron; in a "Throw-down" episode he sandwiched two pieces of French toast to make stuffed French toast and I remembered another episode making Chicken and Waffles. Suddenly everything came together! But why stop there; the ideas for filling are endless. Make it your own!

Ingredients:

 8 slices thin sliced firm bread
 3 eggs
 1 Cup Milk
 1 Tbsp. Vanilla
 1/2 tsp. cinnamon
 pinch fresh grated nutmeg
 1 tsp sugar

Here are some fillings I have thought of or you can come up with your owwn - 

 Filling 1: "New York Cheese Cake" flavored cream cheese (I found some white chocolate), sliced fresh strawberries
 Filling 2: "Chicken in Waffle" breaded chicken tenders sliced thinly on the bias
 Filling 3: "The Elvis" peanut butter and sliced banana


Directions:

Prep your filling(s) and reserve. If you want to try the chicken, make sure it is fully cooked before it goes into the waffle. Heat up your waffle iron. Beat the eggs in a flat wide dish then add milk, sugar, vanilla, cinnamon and nutmeg. Whisk to combine.

Brush or spray waffle iron with oil. Dip first four pieces of bread and place on the waffle iron then add filling to the center of each waffle. Do not over stuff! Dip remaining pieces of bread in the egg mixture and position on top of filling. Close the waffle iron and cook until nicely browned. Hint - The steam will start to subside. Serve immediately. Serves two to four depending on appetite. 

As we delve into  our latest Translation subset (Methods), I examine some of the lesser known cooking methods and see how they can be used to make a novel breakfast dish.

 In culinary school we learned to steam fish in parchment paper, creating a moist flavorful dish; so why not use the method for breakfast? I started with potatoes on the bottom and added a spinach mixture topped with an egg. I cooked the potatoes to crispness and add some toasted nuts for both flavor and texture. For more flavor I added a little grated Parmesan cheese and to create the necessary steam, some wine or vinegar that brightened the taste.

Ingredients

 2 Eggs
 
 2 Medium Potatoes partially cooked and grated

 Some thin sliced sweet onion

 1/4 cup pine or pecan nuts

 4 cups of spinach

 2-4 Tbsp. grated Parmesan cheese

 salt and paper to taste

 optional: chopped fresh herbs

 4 Tbsp. white wine or wine vinegar.

 1/2 cup olive oil plus more if needed

Procedure

 Fold two twenty inch pieces of parchment paper in half then cut heart shaped pieces out just like we used to do as children to make a heart for a valentine. Save for later.

 Partially cook two medium potatoes about three quarters done and let cool completely. Skin the potatoes and grate into shreds. Heat the oil in a skillet on medium heat then when hot add the potatoes. When the potatoes start to brown turn the heat up a little and cook until crispy on both sides adding more oil as needed. Try not to turn the potatoes too often and they will brown better and more evenly. Drain on paper towels.

 Thinly slice a quarter of a large onion, wash the spinach and toast 1/4 of a cup of nuts. Saute the onions until they start to brown then add the nuts and toast. When the nuts are toasted add the spinach, season with salt and pepper and cook until the spinach is wilted. Remove from the heat an reserve warm.

 Open the paper and add half of the potatoes, then add one half of the spinach onion nut mixture. Create a little nest in the top and grate some cheese. Break a egg into the depression and season with salt and pepper and a little more cheese. Splash half of the wine or vinegar over the top. Fold the paper over and starting at the top of the heart fold the paper over about a half of a inch the repeat every inch until the package is entirely sealed. Build the second package just like the first and place both on a sheet pan and bake in the oven until the eggs are cooked (about 7 minutes for a soft yolk to 12 minutes for a completely cooked yolk). Serve immediately cutting open the packages at the table. Serves two.

Note: You can also bake the eggs, potatoes and spinach in covered ramekins if you don't have the paper. It will be just as good.

Time to put our New Year's resolutions into action and take a few inches our waistlines by eating healthier. The easiest way I have found to eat healthier is to increase my vegetable intake; not a total diet change that is difficult to maintain but a small step towards eating better. Let's take a traditional American breakfast of eggs, fried potatoes and sausage then add vegetables to make breakfast more healthy. The vegetables can vary based on what looks good at the market but there is something special how the tastes of onion, sweet red and poblano peppers go together. I prefer the taste of the poblanos to regular green pepper and they add some subtle heat that I love. I can add a little browned sausage to bring everything together into one savory dish or leave it out if I want to go meatless. This is a perfect recipe to experiment with, adding whatever you want to satisfy your own individual taste. The vegetables are cooked first then added to your eggs and potatoes with fresh herbs. Experiment also with the size of the cut of the vegetables until you find your preference. I personally like a medium dice for the eggs and a larger dice for the potatoes but you can also do one size and use a single skillet then divide the vegetables between your egg and the potatoes.

Ultimate Home Fries

Ingredients

3 large Red Bliss potatoes
 ½ stick butter
 2 tbsp. olive oil
 ½ pound sausage meat
 3 cloves garlic
 1 large onion diced
 1 red pepper diced
 1 poblano pepper diced
 3 sprigs Italian Parsley or other fresh herbs chopped
 Salt and Pepper to taste

Directions
One day ahead, quarter 3 large Red Bliss potatoes and put in a pot of cold salted water. Bring the water to a boil and cook for 12 minutes or until desired doneness. Drain, cool and refrigerate overnight. This will cook and let the starches gell using the same method that gives french fries their fluffy interior with a crisp exterior.

Dry the potatoes with a kitchen towel or paper towel. Heat a cast iron skillet to medium heat and add ½ of the butter. When the butter starts to sputter, add the oil and then the potatoes. Cook slowly letting each side of the potato brown before flipping. While the potato browns heat a skillet on medium heat and when hot add the remaining butter. When the butter starts to sizzle add the garlic and sausage; break the sausage up and let brown. When the sausage begins to brown add the onion and peppers and season with salt. Cook until the onions start to brown and reserve warm.

When the potatoes are brown and crispy, add the sausage, onion and pepper mixture and toss to combine. Taste, season with salt and pepper and add the chopped parsley. Toss to mix and remove from the heat. Serve immediately. Serves 4.

Optional – Deep fry the potatoes and toss with the sausage, onion and pepper mixture and finally the parsley.



Pepper and Onion Breakfast Scramble

Ingredients

6 large eggs 
 ½ stick butter
 2 tbsp. olive oil
 ½ pound sausage meat
 3 cloves garlic
 1 large onion diced
 1 red pepper diced
 1 poblano pepper diced
 3-5 sprigs Italian Parsley or other fresh herbs chopped
 Salt and Pepper to taste

Directions
Heat a no stick skillet to medium heat and add ½ of the butter. When the butter starts to sputter, add the oil and then the garlic and sausage; break the sausage up and let brown. When the sausage begins to brown add the onion and peppers and season with salt. Cook until the onions start to brown and reserve warm.

Clean the skillet and return to the heat and add the remaining butter. Beat the eggs in a bowl and season with salt and pepper. Add to the skillet and begin to pull the egg mixture with a spatula from the sides of the pan to the center. As the egg starts to set add some of the fresh herbs and when almost done fold in the vegetable mixture and take off the heat. The eggs will continue to cook so plan for a little carry over cooking. Serve immediately sprinkling more fresh herbs over the top. Serves 4.

One of the things I looked forward to each year when I was living in Canada was Christmas Eve. Before heading to church for Christmas eve service we sometimes had the fortunate pleasure of eating tourtiere, a French Canadian meat pie. My sister married into a French Canadian family and her mother in law always had tourtiere for the season. Made with a mixture of pork and beef, potatoes and spices the aroma always reminds me of family and friends during the Christmas season right till New Years. There are as many recipes as there are families, lovingly passed down to each new generation and I have my own recipe that I will share with all of you. But I also want to introduce something new and different, a breakfast layered meat pie and quiche. I developed this as a way to combine two great dishes into one unforgettable hybrid. When I first attempted this dish the quiche flowed into the meat creating just a meat quiche. Time for a solution and not backing down I melted a thin layer of cheese on top of the meat to create a barrier. I now could add a quiche Lorraine layer that remained separate making something truely unique and saving calories as a unexpected bonus. Of course you can just make the meat pie without the quiche half; just cover it with a pastry lid. Serve with poutine homefries (Coming soon).

Ingredients
 
 1 pound pork freshly ground
 1 pound beef freshly ground
 2 russet potatoes cooked and riced
 2 stalks finely diced celery
 1 medium onion finely diced
 2 tbsp. butter
 1 tsp. cinnamon
  large pinch ground cloves
 1 tsp. savory
 1 clove garlic finely chopped
 1/4 cup water

 2 cups grated Swiss cheese
 12 slices bacon cooked and chopped
 12 eggs
 1/2 cup milk or cream
 1 tsp. Herbes de Provence
 salt and pepper
 2 deep dish pie crust home made or store bought

Directions

Prepare the pie crusts (See below)

To get the best results I recommend grinding your own meat if you are able. Cut into 1 inch cubes and mix the pork and beef together when grinding. It will help if you partially freeze the meat first before grinding.

Boil or steam 2 medium russet potatoes in their skin until a knife easily pierces to the center of the potato. Peal and mash or if you have a ricer; cut in half and put into the ricer cut side down and rice. The skin will be left behind and can be easily discarded. Reserve until needed.

Preheat oven to 375 degrees. In a skillet on medium heat melt the butter and add the garlic, celery and onion. Cook 3 to 5 minutes to soften then add the ground pork and beef and continue to cook until all pink is gone. Add the spices and water and mix to combine. Fold in the potatoes and cool until needed.

Blind bake the pie crusts until just starting to brown. If you have not done this before, don't worry; we just prick the bottom of the crust with a fork about 12 times, cover with some parchment paper, add dry beans to let the crust keep it's shape and put into the oven.

Brush the pie crust with a little beaten egg to help keep it from getting soggy. Split half the meat potato mixture to each pie crust and smooth down. It should come about half way up. Sprinkle a thin layer of grated cheese to cover the meat mixture and melt in the oven for 5 minutes. Beat the eggs in a bowl with the milk or cream and the Herbes de Provence, season with salt and pepper. Add to the pie crusts then add the bacon and cheese. Cook until the egg is fully set covering the exposed crust with foil to protect it from browning too much. Let cool for thirty minutes before serving. Makes two quiches. I sometimes make extra meat and potato mixture and make true Tourtières covering the meat pie with a pastry crust brushed with egg wash. Remember there is twelve days of Christmas and I always try to make some extra. They freeze well, for a great future meal!

There is a great recipe for pie crusts at the Smitten Kitchen. Follow this Link.

One of the most important aspects of Inspiration are ingredients; especially when an ingredient is in season and at its peak. Pick up and smell a tomato when it is ripe and at its peak or almost any other seasonal ingredient and let the fragrance, appearance and taste give you inspiration. Currently here on the coast it is Dungeness crab season and my neighbor gave me some of his extras. My initial thought was to make crab cakes and then inspiration led me to create a benedict that showcases the northwest. The base has to be that great northwest bread, sourdough; then a great lump crab cake, a poached egg and some sort of a sauce. To make things simple I decided to make a simple sauce, mayo, lemon juice and avocado; both that go great with crab.

Ingredients

 1 pound fresh cooked lump Dungeness Crab meat
 1 cup Panko bread crumbs
 2 teaspoons Worcestershire sauce
 ½ teaspoon cranberry mustard (or substitute Dijon)
 1 teaspoon Old Bay seasoning
 1 large egg
 ½ cup mayonnaise
 2 Tbsp. butter

 ½ cup mayonnaise
 ½ lemon
 1 ripe avocado

 4 large eggs

 4 slices sourdough bread

Directions

 Mix the wet ingredients together then gently fold in the crab then the bread crumbs. Divide into four equal portions and form into cakes. I like to use a ring mold. Melt the butter in a medium heat skillet and fry until crispy on one side, then gently flip and brown the second side. Keep warm.

Mix ½ cup of mayonnaise with the juice of ½ lemon then mash in one half of a ripe avocado. Whip until smooth. Poach the eggs until the desired doneness and reserve warm.

Toast the bread and butter. Place the bread on a plate and add a crab cake on top. Place a poached egg on top, season with salt and pepper and top with the avocado mayonnaise mixture. Repeat for the three remaining benedict and serve immediately. Serves four.

I love to create new and innovative benedicts; using something interesting for the base followed by a complementary piece of meat or vegetable, topped with a lovely poached egg and a sauce to tie everything together. Using Thanksgiving as my inspiration, I thought to use leftover dressing for the base, pressing it into a ring mold and browning it in sauté pan. Next I think a nice piece of turkey would be perfect next level. We could use a circle cutter to make it look a bit more professional or leave the pieces as is for a more rustic presentation. Then the prerequisite poached egg done to your favorite doneness; I like mine with the white firm and a runny yolk. For the sauce, I could use turkey gravy or if cranberries are your thing, top with cranberry sauce. Maybe next year I will work on a cranberry-hollandaise sauce to bring something new to the traditional. This benedict is the perfect brunch dish for your Thanksgiving weekend and is so easy to make.

Option: To work properly your stuffing should be moist and be able to be compacted into the form. If you don't want to make this dish with leftover stuffing why not use the Stuffin Muffin recipe and use a egg ring instead of a muffin pan to create a form similar to an English muffin. You just have to trim off the top to make it flat.

Ingredients

 2 slices of turkey

 2 cups of moist turkey stuffing or dressing

 2 poached eggs 

 turkey gravy or cranberry sauce

 butter


Directions

 1. Using greased round egg molds, divide stuffing and press to fill. Heat a skillet on medium heat, add butter and the stuffing in the molds. Brown on one side, unmold and brown on second side. Reserve until needed.


2. Using a circle cutter the same size as the egg mold, cut the turkey slices into rounds or if you prefer a more rustic look use a slice. Warm and place on the stuffing rounds.

3. Poach two eggs and add on top of turkey

4. Finish with warmed gravy or cranberry sauce. (you could also add the cranberry sauce to hollandaise for a fancier offering)

And now for something completely different - Ever since Monty Python showed up on the airwaves in the late sixties, I have been a devoted fan. The silly skits still make me smile and laugh. When ever two or more devoted fans come together, you will almost always hear songs or skits recited from memory. Any one for a quick run through of the lumberjack song? For the first time that I know of; a breakfast dish inspired by and dedicated to the lads of Monty Python. What’s next, dead parrot hash, killer rabbit stew or strawberry tart with not too much rat in it? This has to be definitive proof that inspiration can come from anywhere - "Nudge Nudge, Wink Wink, Say no more!" This is simply spam done three ways. We start with scrambled eggs with minced spam, accompanied with spam and potato hash covered with a country spam gravy. I recommend that you use the low sodium spam which still has a considerable amount of salt. Everyone sing, "spam spam spam spam, spam spam spam spam, wonderful spam!"

Ingredients

Eggs with minced Spam

 ½ can of Spam (or use reduced salt Spam)

 4 eggs plus 2 extra yolks

 1 Tbsp. finely chopped chives

 2 Tbsp. milk or half and half

 1 Tbsp. butter

 salt and pepper for seasoning

Spam Gravy

¼ can of Spam (or use reduced salt Spam)

 1 small white onion or 2 shallots finely diced

 2 Tbsp. butter

2 Tbsp. flour

 1 tsp. dijon mustard

 1 Tbsp. chicken base

  4 sprigs thyme



 pinch red pepper flakes

 hot sauce to taste

 salt and pepper for seasoning

Spam Hash

 2 Medium Red Potatoes

¼ can of Spam (or use reduced salt Spam)

 1 - 2 cloves garlic

 1 small white onion

 ½ small green or poblano pepper

 ½ small red pepper

 1 Tbsp. chopped fresh herbs - parsley, oregano, rosemary and chives (or your favorite mix)

 salt and pepper for seasoning

 ¼ cup olive oil plus 2 Tbsp. butter

Directions

Spam Gravy

Heat a sauce pan over medium heat. When the pan is hot, add 2 Tbsp. butter and the finely diced Spam and finely diced onions or shallots, season with pepper and cook until the Spam is browned. Add the thyme and red pepper flakes and continue to cook for a minute. Whisk in the flour and stir until fully mixed. This is in fact a roux. Stir until the raw flour begins to smell nutty which should only take a minute or two. Continue to whisk and slowly add the milk. Increase the heat to medium high continuing to stir until the mixture begins to boil, then reduce the heat to low. Add the dijon mustard, hot sauce  and the chicken base (I like to use "Better then bullion"). Now is the time to check seasoning, and to add the hot sauce to achieve the heat you want. Pick out any thyme stems and keep warm until needed.

Spam Hash

Peel and dice the potatoes into 3/8 inch cubes and soak in ice water bath. Dice the Spam, onions and peppers to the same size and reserve. Drain and dry the potatoes with a kitchen towel or paper towel. Heat a cast iron skillet or griddle to medium heat and add ½ of the butter. When the butter starts to sputter, add the oil and then the potatoes. Cook slowly letting each side of the potato brown before flipping. While the potato browns heat a skillet on medium heat and when hot add the remaining butter. When the butter starts to sizzle add the garlic and sauté until fragrant then add the onion and peppers and season with salt. Cook until the onions start to brown and reserve warm. When the potatoes are almost brown and crispy, add the Spam and continue to cook until both the potatoes and spam are browned and crispy. Add the onion and pepper mixture and toss to combine. Taste, season with salt and pepper and add the chopped herbs. Toss to mix and remove from the heat. Serve  immediately.

Eggs with minced Spam

Crack the eggs
and extra yolk into a small bowl and add the half and half or milk
and season with salt and pepper. Beat the eggs with a fork until they are a
solid color. Do not over-beat to keep the eggs tender. Heat a 10
inch skillet on medium high heat so that when you add 2 Tbsp. of the
butter, it sizzles but does not brown too quickly. Swirl it around the pan
to cover the bottom. Add finely diced Spam and fry until lightly browned. Add
the beaten eggs to the skillet and let heat for 20 to 30 seconds. Using the
spatula gently push the egg mixture from the edge to the middle of the pan.
Continue over the entire surface of the skillet until egg curds start to
form. Reduce the heat to medium low, and start gently folding over the
curds. If you want extra creamy eggs; while the mixture is still runny add small
pieces of butter continuing to fold the mixture over to make the eggs
extra creamy. Pull the eggs off the heat when almost done, stir in chopped
chives and let the residual heat finish cooking the eggs. Serve
immediately. Serves 2.

Hints - I like to use the 25% salt reduced spam to cut back on the salt and taste as I go to ensure the salt doesn't get out of control. Don't skip the fresh herbs, they are my favorite part. If you want to add additional vegetables, go for it; in fact if you want to add a Hawaiian touch you could try a little pineapple in the hash. Try substituting olive oil for the butter to save a few calories and for the vegetarian, substitute mushrooms or a meat replacement product for the Spam.

My wife Susan loves her morning oatmeal and sometimes will enjoy it with a poached egg on top that when broken melts into the oatmeal giving it a lovely richness. Using my egg ring molds, I started experimenting first with toasting rounds of oatmeal and adding a poached egg on top. Then inspiration struck, why not make an indentation for the egg and cover it with a lid of oatmeal. Simply altering the form into a cylinder adds a interesting presentation and breaking into the egg inside yields a golden surprise. Toasting the oatmeal in the pan creates a wonderful contrast of textures adding an interesting crunchy element. I can also brulee the sugar with a torch on the top to add more texture and some sweetness or just serve with some maple syrup. Add some berries for a garnish. This dish is only possible if the oatmeal is stiff enough; if the oatmeal is too moist it will not hold its shape when unmolded. This is a great example how form can create a whole new dish that is fun and different.

Note: I had some suggestions saying the egg could be replaced with diced fruit, yogurt, jam or whatever you can think of to make it your own!

 Ingredients:

 3/4 Cup Steel-cut precooked Oatmeal (1/2 Cup for base,1/4 Cup for lid)

 1 Medium Egg

 1 Tbsp. of your favorite Shredded cheese

 Butter

 Salt and pepper for seasoning

 Maple Syrup

 Optional - Berries for garnish

 Equipment:

 2 Egg Rings

 ½ Cup metal measuring cup

 Preheat a ten inch non-stick pan on medium heat Butter both egg rings and put in pan and add small pat of butter in each ring.

 Place 1/2 cup of oatmeal in first ring and using measuring cup press down to create an indentation with sides. We want a big enough indentation to allow the egg to fit.

 Add remaining oatmeal (1/4 cup) to other ring and tamp down with measuring cup to create a flat disk.

 Add a small amount of grated cheese onto the oatmeal. Cook for ten minutes.

 Break an egg into the indentation and season with salt and pepper. Add a small amount grated cheese to top.

 Add to the pan a small amount of water (3-4 tablespoons) and cover with lid and cook for 3 minutes or until egg is desired doneness. Depending on the size of the egg, 3 minutes for a soft center to 5 minutes for a hard yolk.

 To assemble unmold each side and invert side without egg onto side with egg to make a cylinder and plate. Top with brown sugar, maple syrup or your favorite fruit.

I have a couple of announcements; first, I'm going to concentrate on a breakfast and brunch theme to better explain translation and second; I'm working on a book showcasing these concepts within the framework of breakfast. More on that later. Continuing on the Translation subset of substitution, I was reading Fuchsia Dunlop's new cookbook, "Every Grain of Rice - Simple Chinese Home Cooking" with the idea of adapting a Chinese home-style dish for breakfast. I found a recipe for stir-fried eggs with tomato and thought this would be the perfect recipe to show that substitution could be used to enhance a dish. The recipe is basic, perfect for the novice home cook; season and stir-fry the eggs first, then the tomatoes and then combine them together thickening with potato starch if needed. I wanted to add additional flavor to the dish, so I added fresh basil which always goes with tomatoes (Thai basil would even be better) and some five spice powder to enhance the anise notes and to reinforce the Asian theme. I know that I'm not actually making a true substitution, but adding something. The point is to use translation as an avenue to explore exciting new creations to become a more creative chef.

Ingredients:

 4 - 5 large eggs
 4 - 5 firm Campari tomatoes (or another simular small vine ripened tomato)
 4 - 6 basil leaves rolled and cut into thin ribbons (chiffonade)
 1 pinch five spice powder
 1 pinch sugar
 2 - 4 Tbsp. cooking oil
 slurry of potato starch and water (optional for thickening)
 Salt and Pepper to taste

Directions:

Heat a wok and add half the oil. Beat the eggs with 1/4 teaspoon salt and scramble the eggs until just barely done. Remove and reserve. Roll the basil leaves into a cigar shape and with a very sharp knife finely slice into thin ribbons. Slice the tomatoes in half then each half into three wedges. Clean and dry the wok, then heat it on high and add the rest of the oil. When the oil is hot, add the tomatoes, season with the sugar, salt and pepper to taste and stir-fry until they are hot and fragrant. Add the basil, five spice powder and the eggs back to the wok and stir-fry until mixed together. If the mixture is runny add the potato starch slurry and mix until thickened. Serve immediately to feed two.

Earlier this month was Mother's Day and I fixed traditional Eggs Benedict for our monthly church breakfast. I love poached eggs and when you serve them on a crispy English muffin with grilled Canadian bacon covered with rich hollandaise sauce, there is a special dish. I want to add an example showcasing the first Translation technique, substitution. I have seen variations on Southern Benedicts at various restaurants, but here is my version. Examining the purely Southern theme, the English muffin can be replaced with a airy southern style biscuit (see Basics for recipe) and continuing with the theme, biscuits traditionally go with a country white milk gravy along with the prerequisite country fried steak. I prefer a more refined presentation so I like to use a circle cutter a little bit bigger then the one I use for biscuits to cut out perfect circles for my chicken fried steak. After breading and frying they will shrink a little and match the size of the biscuits. I can dice the rest of the meat, bread it and use it to make a complementary home fry side.

Southern Style Eggs Benedict

Ingredients:

 2 biscuits split in half. (See Basics)
 4 poached eggs (See Basics)
 Chicken Fried Steak (See Below)
 Country Style Spicy Gravy (See Below)
 
Instructions:

 Split the biscuits in half and place on plate. Top with chicken fried steak, then a poached egg. Ladle gravy over top and serve immediately. Serves four with one egg each or two hungry people with two eggs each. The remaining beef can be used to make  a special home fries dish.
 
Chicken Fried Steak

Ingredients:

 1 pound beef (bottom round)
 1 Cup all purpose flour
 1 large egg
 3 Tbsp. canola oil
 Salt and pepper to taste

Instructions:

 Tenderize beef using a jacard or pounding with a meat tenderizer to a thickness of 1/2 inch. Using a ring cutter, cut a circular piece of steak slightly bigger than the diameter of the biscuit being used. The remainder can be used in an other application. In two small shallow dishes, add the flour to one and beat an egg in the other. Season both sides with salt and pepper then dredge in the flour fist, shaking off any excess. Next dip in the beaten egg then dredge in the flour again. Let rest on a wire rack. Heat the oil in a medium skillet, then fry each piece in the oil until golden brown on both sides. Reserve warm until needed. 

Country Style Spicy Gravy

 Ingredients:

 2 pounds good quality pork sausage
 1 large sweet onion finely diced
 1 cup all purpose flour
 1 tsp. dried thyme or 4 sprigs fresh thyme
 1 pinch red pepper flakes
 Hot sauce to taste
 2 cups whole milk
 Salt and pepper to taste

 Instructions:

 Heat a large skillet or Dutch oven over medium heat. When the pan is hot, skin and break up the sausage into small pieces, season with salt and cook until brown and most of the fat has rendered out into the pan. Remove the sausage and reserve retaining the fat in the pan. Add the onions and cook until they become translucent. Add the thyme and red pepper flakes and continue to cook until the onions just start to brown. Whisk in the flour and stir until fully mixed. This is in fact a roux. I need to continue to stir until the raw flour taste is gone which should take a minute. Continue to whisk and slowly add the milk. I now will increase the heat to medium high, stirring frequently, then when the mixture begins to boil I reduce the heat to low. Now is the time to season with salt and pepper to taste, and to add the hot sauce to achieve the heat you want. Keep warm until needed.