– Food As Art –

May 31, 2015Leave a comment

Hashtag yes please!

100% organic (apart from the bacon).

Happy Eating!

– SUSANNAH

5 Minute Post! – Salmon,bacon,potato hash, served with a fried egg and a blood Mary.

March 1, 2015March 1, 2015Leave a comment

Hi Guys,

Happy Weekend!

I just wanted to quickly share today’s brunch with you guys. I didn’t get a chance to photograph each stage because I was too busy thinking about eating it, I forgot to think about blogging it. In fact, this happens to me a lot. So I think going forward I’ll post 1 recipe a week, that may not have been planned for the blog, but ended up coming out so good I had to share. These will be my 5 minute posts!

Hope you enjoy!

Step One- the Hash!

Ingredients- potatoes, bacon, salmon, onions, salt, pepper, cumin and paprika.

Dice up any potatoes you have on hand, red, russet, sweet – you name it! (In a pinch a frozen hash browns can be used, simply heat them up and break them apart to small pieces. ) Set potatoes aside.
Dice up 3 slices of bacon into small pieces. In a skillet cook the 3 chopped up pieces of bacon, and 1 intact piece of bacon medium heat.
When the bacon is 1/2 way cooked, set the intact slice aside and add the potatoes and spices listed above to the pan with the diced bacon. Mixing all ingredients together, continue to cook on medium heat.
Salmon- For this hash the salmon needs to already be cooked. I had cooked the salmon the night before (let me know if you want that recipe.) Flake the salmon into little pieces and add it to the mixture, continue to heat on medium heat.
Add cream cheese or shredded mozzarella cheese as desired.
When the hash is done, remove from pan and set aside. Do not allow pan to cool.

Step Two – Fry your egg!

Turn the heat up to high and then fry your egg.
Serve the hash, with the egg on top, and sprinkle the plate with dill.

Step Three- Make your drink!

I served this meal up with a bloody Mary complete with a celery, olive, onion and bacon garnish. That’s right! Remember you 1 slice of intact bacon? Well add it to your bloody Mary for the tastiest garnish there is.

FINAL PRODUCT

Bacon and Corn Waffles

February 13, 2015Leave a comment

Hey Guys! I hope you enjoy this sweet and savory recipe suggestion. I took my inspiration 100% from this recipe here:

http://www.recipegirl.com/2012/02/16/bacon-and-corn-griddle-cakes/

The main difference being, of course, that I made waffles instead of pancakes. Why? A. I suck at making pancakes and B. I really really like waffles 🙂

Let’s get started-

Ingredients:

8 slices bacon, cut into 1/2-inch pieces
1/3 cup finely chopped sweet onion
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg, beaten
1 tablespoon canola or vegetable oil
1 cup frozen, canned or fresh corn
warm maple syrup, for serving

** I used my favorite waffle mix from Trader Joe’s. You will of course need whatever ingredients your waffles or pancakes call for in addition to the above listed ingredients. **

Directions:

1. In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and corn and continue to cook until the bacon is crisp and the onion is softened. To add some flavor feel free to add garlic, cayenne pepper and/or chives. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.

2. While the bacon is cooking, combine the waffle mix, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and onion mixture (minus the portion you set aside.) The mixture will be thick. If you’d like the waffles to be slightly thinner, add a little more milk to thin out the batter.

3. Heat your waffle maker and use as directed. The mixture should make at least 4 large waffles, depending on the size of your waffle maker and how thick you like your waffles.