This next week we have family coming for an extended visit. We’ll be out sight seeing yet still working. Make ahead breakfasts will get us all off to a good start. The good news is that the restrictions are easy for me as a trained cook. Flavor is something I’m not missing out on.
One of the thing I love is quiche, However I’m not allowed gluten or really any grains. Then I thought about frittatas and thought hmm I’m lazier than that. How about a simple breakfast bake.
Sausage & Eggs are both in the NCF store & are the main ingredients to the dish. Then I added a few extra boosts, a teaspoon of Boar & Castle Sauce adds depth. The Cheese well because I love a cheesy eggs, luckily we now carry Ashe Co Cheese Mountain Marble. Chopped Red Onions, Red Bell Pepper, & Spinach add texture as well as a kick of flavor.
We carry several types of sausage well suited for this dish depending on the flavor you like. The Mild or Hot Bulk Sausage is $7.50 lb, Chorizo is $10lb or, Ground Pork for $6.50lb. Eggs are sold for $4.25 dozen. Mountain Marble run $6.95lb and Board & Castle Sauce is $3.99. The Boar & Castle Sauce is worth the small investment I add it to everything. In all the cost of this dish will run $10-$20 depending on how big of a crowd you are feeding. The measurements I’m giving you should have 8 servings for about $16.50. You’ll have plenty of cheese and sauce left over for other meals.
Last week left me without much time to cook. Due to Hurricane Matthew most meals were eaten at friends houses or out. Then the end of the week was so busy with obligations that dinner was out once again. Now the evenings are longer and cooking is something I want to fill our home as well as our stomachs.
NCF carries pork osso bucco for $4.50 lb. Osso bucco comes in all sizes, from small to large. Personally I prefer the smaller more delicate cuts.They take less time to cook and are very flavorful. Fortunately we carry all sizes in the store. The tomatoes, potatoes and sage came from the NCF garden making this a fairly inexpensive dinner for our family. Ragout is a french stew of vegetables usually served with meat. I served the Ragout on a bed of garlic mashed potatoes although rice polenta or noodles would serve wonderfully.
The Big Finally is here lets make some Pastrami!
Last week I brined my brisket, Sunday night I slice it & made corned beef. Today were are going to use the power of smoked paprika to make this brisket into something magical. This whole week I have struggled back in forth. Do I cold smoke to I hot smoke, then it came to me. Most people do not have access to a smoker hot or cold, they do however have access to the grocery store & an oven. The whole premise of how I cook is to make it easy for those at home to follow and do the same. Let’s go!
As you can see the left over portion of my brisket is small, There will only be a few servings. Next time I make this I will order one of the giant 12 pounders and make enough for left overs.