Eggs Benedict Puffin
A new Sunday routine is taking the pups to the dog park over in Chandler. My sister and I try to make it a weekly habit, and decided that we needed to extend the outing into brunch this week. We love to make our lives more difficult, so instead of mimosas and brunch on a patio somewhere, we went shopping and came back to my place. This was definitely a 2-person kitchen pursuit, but I’m sure it could be done solo if you just keep the bacon and Canadian bacon warm.
What you need:
- Hollandaise sauce
- Canadian Bacon
- Croissant dough or puff pastry
- Pepper jack cheese
We first cooked the bacon and CANADIAN bacon (our Dad is from Canada so we love when we get to use our family food 😉 ). I took 3-4 pieces of the bacon and cut up into crumble sized pieces. These would be used for topping on top of the Hollandaise drizzle.
Kaela worked on the croissant dough by cutting into square and putting on a baking sheet. Baked at 375 for about 10 minutes.
We got the Hollandaise sauce on the stove so that it was ready to drizzle on the finished product.
Avocado & tomato were cut up for toppings as we cooked the sunny side up eggs. Just a touch of pepper and salt on these.
The stacking process. (This is where it all comes together.)
We started with the puff pastry and cut in half so that the dough wasn’t the main filler.
Croissant Pastry cut in half
The egg was placed on the bottom and then a layer of Canadian bacon and regular bacon.
A touch of arugula with a splash of garlic infused EVO.
Avocado. Tomato. PEPPER JACK.
Top with the other half of the croissant square.
A spoon full of hollandaise was drizzled on top and then a pinch of bacon to finish.
Mac & Cheese Throwdown 2013
What do I love more than going to dinner and getting mac and cheese? Going to an entire event where my whole meal is mac and cheese! The two fine ladies of Girl Meets Fork Marketing & Media and Diya Marketing put on the Mac & Cheese Throwdown (they also do the Grilled Cheese Throwdown) every year. Every year, I am out of town or have another commitment the day of the events. This year I blocked my calendar and was on that ticket sales link like crispy bread crumbs on my bowl of chz to make sure I got 2 tickets to the always sold out event.
Now it’s your turn! They have some tickets left, so join me on November 17 at 4 pm as we frolic through a night of cheese, booze and full tummies.
Tickets here: http://girlmeetsfork.com/events/mac-cheese-throwdown-2013/
The line up of chefs will be:
Chef Michael O’Dowd, Renegade by MOD
Chef Michael Rusconi, Rusconi’s American Kitchen
Chef John Marchetti, District Kitchen & Wine Bar
Chef Eddie Castillo, AZ Food Crafters
Chef Jeff Caswell, EVO Scottsdale
Chef de Cuisine Richard Garcia, Hotel Valley Ho
Chef Joshua Yazzi-Mclane, 5th and Wine
Chef Kevin Janeski, Tom’s Thumb Market
Chef Nicholas Galakatos, Twisted Rose Winery & Eatery
Pauline Martinez, Owner of Perk Eatery
I am excited because a lot of these restaurants I haven’t been able to make it to yet, so will be a great introduction for me to go back!
Who doesn’t love cheese? From the time I was a toddler my most memorable dishes included the gooey, creamy substance.
Recently I noticed that I have fallen into the habit of craving the ingredient a certain way; paired with macaroni. Previously, it was not a surprise for Ashley to hoard unnecessary amounts of The Blue Box in her kitchen cabinets. Over the past couple of years, an addiction to order macaroni and cheese at Donovan’s steak house (or of the sorts) has become a norm. One could worry, considering this aging broad is getting married in two months. But, for me, it was a chance to once again spark my writing and share with the those reading my experiences of the most simple, yet comforting food.
This blog will share my experiences from others menu’s with a sprinkle of my own creations at home. Feel free to send tips my way if you think I missed any of the best versions… because you know I will go, try and write.
Posing with Macaroni on Santa Monica, CA pier