CasaSugar

Fast & Easy Dinner: Bacon, Lettuce, and Egg Salad

partysugar — Wed, 30 Dec 2009 06:50:10 -0800

The classic flavors of a breakfast sandwich - bacon, eggs, toasted bread, and melted cheese - are transformed into a salad that's worthy of dinner.

The bacon is sprinkled with brown sugar and broiled until caramelized and syrupy. Thick slices of country bread are topped with jarlsberg cheese, and a fried egg finishes off the dish.

It's rustic and simple, but satisfying and decadent. Want the recipe? Read more.

Fast & Easy Dinner: Fried-Egg Caesar Salad

partysugar — Wed, 11 Mar 2009 06:50:00 -0700

Traditionally a raw egg yolk is used to make Caesar salad dressing. However, this ingenious recipe places a fried egg on top of the salad. When the yolk is left runny, it coats the lettuce leaves, resulting in a similar effect. This variation lacks croutons, but crunch is provided by grissini, long skinny Italian breadsticks. Sun-dried tomatoes add a subtle sweetness to this quick, delicious dinner salad.

For the recipe, read more.

Fried-Egg Caesar Salad
From Bon Appétit

Ingredients

8 thin slices prosciutto, each halved lengthwise
8 long thin breadsticks (grissini)
1 12-ounce package hearts of romaine, torn coarsely (about 16 cups)
3/4 cup drained marinated oil-packed sun-dried tomatoes (from 8.5-ounce jar), each halved
1/2 cup finely grated Parmesan cheese plus more for sprinkling
8 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
1 teaspoon fish sauce (such as nam pla or nuoc nam) or 3/4 teaspoon anchovy paste
1 small garlic clove, pressed
4 large eggs

Directions

Spiral wrap 1 slice (2 halves) of prosciutto around each breadstick.
Combine romaine, tomatoes, and 1/2 cup cheese in large bowl. Whisk 7 tablespoons oil and next 3 ingredients in small bowl. Season with salt and pepper; toss with salad. Divide among plates.
Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Drop eggs into skillet. Cook until whites are firm and yolks are cooked to desired consistency but remain slightly runny.
Top each salad with 1 fried egg. Sprinkle eggs with more Parmesan cheese; serve with prosciutto breadsticks.

Serves 4.

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Love It or Hate It? Fried Egg Candle

CasaSugar — Mon, 12 Jan 2009 07:00:55 -0800

South Korean design studio Broadhong created this Fried Egg Candle (still a prototype), which looks exactly like a fried egg, but when melted resembles yolk dribbling out of an egg cooked overeasy. Once the candle has burnt completely, the plate can be used as a saucer. I think it's pretty clever; what about you?Source

Would You Eat This Fried Egg and Fries Sandwich?

YumSugar — Thu, 26 Jun 2008 16:15:11 -0700

I'm a fan of breakfast sandwiches, even big ones, but this overstuffed fried egg and french fry creation from Pittsburgh's famed Primanti Bros. might be too huge for me to handle. Still, I'd be willing to try! Would you undertake this slaw- and tomato-adorned egg sandwich?

Photo by Ben Ostrowsky

Would You Rather Eat Poached Or Fried Eggs?

partysugar — Sun, 02 Sep 2007 05:03:18 -0700

Image Source

How Do You Like Your Fried Eggs?

YumSugar — Mon, 20 Jul 2009 09:00:35 -0700

Come Party With Me: Christmas Brunch - Menu

partysugar — Tue, 22 Dec 2009 06:50:18 -0800

This Friday, after you've opened presents with the family, why not sit down to a leisurely and luxurious brunch? It's a great way to start the day and enjoy each other's company. Serve an easy menu of dishes that can be prepared the night before and baked first thing in the morning. A sausage, fontina, and bell pepper strata is colorful and hearty. It contains chunks of bread, so you don't have to worry about making toast.

Offer crispy oven-roasted home fries with onions on the side. Brew a pot of coffee and give the kids mugs of hot chocolate. For these simple but scrumptious breakfast recipes, read more.

Sausage, Fontina, and Bell Pepper Strata
From Bon Appétit

Ingredients

6 large eggs
2 1/2 cups whole milk
2 cups sliced green onions
1/2 cup whipping cream
1/2 cup finely grated Romano cheese
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1 pound hot Italian sausages, casings removed
1 large red bell pepper, halved, seeded, cut into 1/2-inch wide-strips
1 1-pound loaf rustic French bread, cut into 1/2-inch-thick slices
2 cups (loosely packed) coarsely grated Fontina cheese

Directions

Preheat oven to 350°F. Butter 13x9x2-inch ceramic or glass baking dish.
Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.
Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Saute; over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.
Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausage pepper mixture. Repeat layering.
Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.

Serves 8-10.

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Oven Home Fries With Peppers and Onions
From Rachael Ray

Ingredients

2 1/2 pounds red skinned potatoes
3 tablespoons extra-virgin olive oil
1 green bell pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon grill seasoning (recommended: McCormick's Montreal Steak Seasoning)
2 teaspoons sweet paprika

Directions

Preheat oven to 500 degrees F.
Coarsely chop potatoes and transfer to a nonstick cookie sheet. Toss with oil, peppers, onions and seasonings and place in the oven 25 minutes, turning twice with spatula. Serve hot.

Serves 4.

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Monday's Leftovers: Taiwanese Egg Fried Rice

YumSugar — Mon, 05 Mar 2007 08:56:32 -0800

This weekend I was at a nine-course Chinese banquet (yum!) and the last dish that they brought out ended up being pork fried rice. I think they do this so that those who didn't get enough to eat will be able to fill up on mounds of delicious, steamy rice. Be sure to check out the recipe if you made last night's pork tenderloin with Asian glaze, and are looking for a good way to serve the dish up again - or if you just want to learn how to make terrific fried rice. To view the recipe in full, read more

Taiwanese Egg Fried Rice
From Eating China

Ingredients
5 cups cooked white rice (See note*)
2 eggs, beaten
4 stalks spring onion, cut into 1 cm lengths
Pinch salt
Pinch pepper
1 teaspoon oil (for omelette)
4 cloves garlic, crushed
1 tablespoon oil (for rice)
150 g (5 oz) lean pork, julienned.
1/2 cup finely sliced carrot
2 cups cabbage, sliced
1/3 cup chicken stock
3 tablespoons soy sauce

1. Break the rice up into individual grains with your hands and put aside.
2. Beat eggs. Add 1/4 of the spring onions, the salt and pepper. Mix well. Heat a frying pan to a low heat and smear with oil. Make an omelette with the egg mix. Slice into small pieces and set aside.
3. Heat the rest of the oil in wok at a very low heat. Add garlic and fry for a minute until oil is fully garlic-flavoured - do not brown the garlic. Remove garlic. Leave as much oil in the wok as possible.
4. Bring wok to full heat. Add pork, stirring rapidly for 30 seconds. One by one add the carrots, cabbage, and spring onions while stirring. Add the stock and the soy sauce. Return the garlic to the wok if you like. Cook vegetables for no more a few minutes.
5. Add rice and stir everything together for a few minutes. If rice starts to stick to wok, reduce heat. Add the omelette pieces and cook for a minute more before serving on a plate.

Notes" You should not use freshly cooked rice as it is usually too gooey to make good fried rice. Use leftover rice, or at a minimum, let just-cooked rice cool in the pot for an hour without the lid. You can stir it to speed up the cooling/drying process. Then stick it in the fridge for a couple of hours, again without the lid. If your leftover rice has been in the fridge for a few days, it will be pretty dry and you might want to add a little more water to the stock. Conversely same-day cooked rice might need a bit less stock.

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Kitchen Experiments: Forbidden Fried Rice

YumSugar — Fri, 25 Jan 2008 16:30:58 -0800

Earlier this week, I gave you a recipe for a Balsamic Soy Chicken. I purposely made an extra serving for lunch the next day. However, when it came time for lunch, the chicken and Forbidden Rice wasn't cutting it. I really wanted a vegetable. To see what I did for my latest kitchen experiment, read more.

The first thing I did was look through my cupboards. There wasn't much left, but I decided to take out two carrots, and some eggs. I peeled and finely shredded the carrots, and then in a separate bowl I lightly beat the eggs. I then threw the rice and chicken into a large skillet, heated it up until it was warm, then I tossed in the carrots, mixed that together, and finally I poured the egg mixture around it. I then scrambled it up, seasoning with salt and pepper as I went along.

The end result was a tasty - if not a bit odd-looking - black fried rice. It made for a delicious meal, and came together really quickly. I topped it off with a bit of sriracha sauce.

What do you think? What would you have whipped together?

Come Party With Me: Spring Picnic - Menu

partysugar — Tue, 25 Mar 2008 07:28:11 -0700

The past couple of days have been gloriously sunny here in San Francisco, inspiring me to plan a Spring picnic. The menu will consist of classic picnic foods best enjoyed under the bright blue sky. Homemade fried chicken will be placed in a big basket with delicious dipping sauces on the side. The recipe includes a spicy ancho honey, but if you prefer to serve fried chicken with blue cheese or ranch dip, offer those instead.

Coleslaw cups are a wonderful accompaniment to the fried chicken. Egg salad sandwiches on hearty wheat bread round out the homemade picnic spread. Supplement the menu with your favorite store bought picnic foods: potato chips, celery sticks, or hummus dip are excellent ideas.

To take a look at these recipes please, read more.

Fried Chicken with Ancho Honey
From Bobby Flay

Ingredients

1 quart buttermilk, plus 2 cups
Kosher salt
2 teaspoons chili de arbol powder, or 2 tablespoons hot sauce
2 chickens (3 to 4 pounds each), cut up into 8 pieces each
3 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
2 teaspoons cayenne pepper
Freshly ground black pepper
Peanut oil, for deep-frying
Ancho honey, recipe follows

Directions

Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chili de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
Place the remaining 2 cups of buttermilk in a bowl.
Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper.
Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess.
Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.
Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes.
Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot, drizzled with the ancho honey.

Serves 4-6.

Ancho Honey:

1 cup honey
2 tablespoons ancho chili powder
Salt

Whisk all ingredients together in a bowl. Season with salt, to taste.

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Coleslaw Cups
From Everyday With Rachael Ray magazine

Ingredients

1 cup extra-virgin olive oil
1/2 cup red wine vinegar
1 tablespoon Dijon mustard
Salt and pepper
1 head napa cabbage, 20 leaves left whole and the rest shredded (about 5 cups)
1/2 head red cabbage, shredded (about 5 cups)
1/2 head green cabbage, shredded (about 4 cups)
1/2 cup chopped flat-leaf parsley
2 teaspoons celery seeds

Directions

In a jar with a lid, combine the olive oil, vinegar, mustard and salt and pepper to taste. Shake vigorously and set aside.
In a large bowl, combine the shredded Napa, red and green cabbages with the parsley and celery seeds. Shake the dressing again and pour over the cabbage; toss to coat.
Trim the ends of the reserved cabbage leaves and place a large spoonful of marinated slaw in the center of each leaf; refrigerate until ready to serve.

Serves 10.

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Egg-Salad Sandwiches
From Martha Stewart

Ingredients

8 large eggs
3 tablespoons part-skim ricotta cheese
3 tablespoons plain nonfat Greek yogurt
2 teaspoons Dijon mustard
2 teaspoons finely chopped fresh chives
1/2 teaspoon coarse salt
Freshly ground pepper
2 cups watercress, thick stems removed
8 thin slices (1 ounce each) whole-grain bread

Directions

Prepare an ice-water bath; set aside.
Cover eggs with 1 inch of cold water in a large saucepan. Bring to a boil. Remove from heat; cover, and let stand 11 to 12 minutes. Transfer eggs to ice-water bath; let stand 2 minutes.
Peel eggs; cut in half, and remove yolks. Crumble 2 yolks, and set aside; discard remaining yolks.
Finely chop egg whites, and transfer to a medium bowl. Add crumbled egg yolks.
Whisk together ricotta, yogurt, mustard, chives, and salt in a small bowl; season with pepper.
Add to egg mixture, and gently stir to combine.
Arrange egg salad, then watercress, over 4 slices of bread, dividing evenly. Top with remaining slices of bread.

Serves 4.

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