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.
Mill Avenue took a hard hit when the economy tanked with half the shops and restaurants closing one after another. Over the past couple of years, there has been a decent amount of activity again, with more Mom and Pop types re-opening. Mill Avenue has always been the college nightlife hotspot, but what it has turned into is also a business lunch hideaway and happy hour gathering.
Whenever we spot a new opening on Mill, our office is on it like Amanda Bynes calling celebs ugly on Twitter. We started noticing the corner by Hippie Gypsy on 6th Street slowly transforming into something that looked like a sun deck and counted the days until we read an article on Phoenix New Times Chow Bella as to what was coming.
We were hesitant to go, because after about the first week the Yelp reviews were more than horrid. C.A.S.A Sunba was not a 4 star experience by any means, but as I searched the internet for their menu (since they don’t have a website – wtf), had to force everyone to go when I saw the glimpse of gold in the muddy water.
A macaroni and cheese burrito. Yes, you read correctly. It comes in a tortilla with creamy macaroni and sprinkled with a southwest seasoning. I opted in for green chilis (after learning they were not New Mexican, but not canned) and added in shredded pork. For only $6 this bad boy filled me up for lunch with plenty to take back to the office.
CASA Mac and Cheese Burrito
The restaurant is odd with the new portion mainly outside and then the rest is down the sidewalk at the old Chronic Cantina. The service was alright, but not quick enough for a lunch break, so this filling burrito of queso will have to wait until I need a sobering treat when on Mill.
I’m in the PR world and love to attend networking events to keep in touch with other locals in the industry, swap war stories and garner advice. One group that is very active on Facebook decided to have an in-person meet up at Modern Steak, a Fox Restaurant Concept.
Modern Steak was one of the many long-distance date spots that my fiancé and I had before he took the plunge and moved back to Arizona, so it has a special spot in my heart.
Not only do they have great steaks and optional at-your-own-table baked potato bar, but the happy hour menu is phenomenal. So much great food for the price. What is something on this menu, making it relevant for this post, but of course a baked classic macaroni and cheese with smoked cheddar.
Mac and Cheese from Fox Restaurant Concepts
To me there are many different ways to make macaroni, and Modern Steak had it just how I like it – creamy sauce that slips through your fork with a crunchy top. Baked in a medium sized metal dish, the macaroni is finished with a crispy brown bread crumb. The dish is served with a spoon for a reason – even for the cheap price, there were at least 3 of us scooping at the creamy shells.
UPDATE: Since last visiting Modern Steak, the restaurant unexpectedly closed. As we have seen from Sam Fox restaurants that pop up, we can only hope a similar concept with these amazing side dishes appears again soon.
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