SHOP HOME Style and Decor Table Settings: SOUTHWEST FLARE
Note: I always do my brunches on the serve yourself and sit anywhere system. So I offer new dishtowels to cover laps! For this day I love these..
Denver Omelette, Shrimp Toast, Bloody Mary’s with Millionaire’s Bacon and a charcuterie with figs
+ Salad and Bread + chilled watermelon
Baked Denver Omelet Breakfast Casserole
• 1 tsp butter
• 1 tsp olive oil
• 1/2 tsp chopped garlic
• 1 tsp grated ginger
• 8 to 10 button mushrooms, cut in half
• 1 red bell pepper, cut into bite-sized squares
• 1 green bell pepper, cut into bite-sized squares
• 1 onion, cut into bite-sized squares
• 5 to 6 slices of ham, cut into small pieces
• Salt and pepper, to taste
• 8 eggs
• 1 Tbsp sriracha
Preheat oven to 400 degrees.
Heat butter and oil in a pan and add ginger and garlic. Saute for a minute or so and add mushrooms. Stir-fry the mushrooms on high heat for 3 to 4 minutes and add both varieties of bell peppers. Stir-fry again for 2 to 3 minutes and add the onions. Cook everything together on high heat for another two minutes. Season with salt and pepper and turn off the flame. Add the ham and mix well.
Whisk the eggs with sriracha, salt and pepper and set aside.
Spray a baking dish or brush it with oil. Transfer the veggie and ham mixture to the baking dish and pour the egg mixture evenly over it. Sprinkle with grated cheese (if using) and bake for 30 to 35 minutes or until cooked through and golden brown from the top. Rest for a few minutes before slicing, or store it for later.
Notes: Feel free to cut the vegetables smaller or larger based on your preference. Add grated cheese, cream, milk or half-and-half while whisking the eggs. It’s important to quickly stir-fry the veggies on high heat before adding the whisked eggs. The veggies leave a little water, and if you skip this step, the final dish might be too gooey or even watery in parts.
1/4 cup heavy cream
8 slices brioche or home-style white bread
1/2 cup vegetable oil or clarified butter, for frying
Duck sauce or pepper jelly, for garnishing, optional
8 ounces peeled and deveined raw shrimp (about 9 ounces unpeeled)
1 large egg
1 large egg white
2 tablespoons minced green onions, green parts only
2 tablespoons minced fresh parsley
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
3 ounces cream cheese, cut into pieces
- Combine the shrimp, egg, egg white, green onions, parsley, garlic, salt, and white pepper in a food processor and process until blended but still slightly chunky. Add the cream cheese and pulse until smooth and thick. Add the cream and pulse just until blended, being careful not to over process.
- Spread 1/4 cup of the shrimp mixture onto each slice of bread, spreading to the edges and smoothing the top.
- Heat the vegetable oil to 360 degrees F in large deep skillet. Add the shrimp toast in batches, coated sides down, and fry until golden on the first side, 2 to 2 1/2 minutes. Turn and cook until golden on the second side, about 1 1/2 minutes. Drain on paper towels.
- To serve, cut each toast diagonally into quarters. Serve hot, with a drizzle of duck sauce or a dab of pepper jelly, as desired.
RECIPE COURTESY OF EMERIL LAGASSE
Preheat oven to 350 degrees.
Place a wire rack on a foil lined baking sheet. Arrange the bacon on the wire rack and sprinkle with the cayenne pepper, crushed red pepper and black pepper. Lightly pat the brown sugar on top of the bacon to create a thin layer.
Transfer the baking sheet to the oven and bake for 30-40 minutes or until the brown sugar has melted and the bacon is crisp.
Remove from the oven and allow to cool for 10 minutes.
Using tongs, transfer the bacon to a parchment lined baking sheet and allow to cool to room temperature.
Store in an airtight container for up to 3 days at room temperature.
- 4 ounces high quality tomato juice
- 2 teaspoons dill pickle juice
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon prepared horseradish (or 1/2 teaspoon fresh)
- 1 teaspoon lemon juice
- 1/2 teaspoon finely ground black pepper
- 1/4 teaspoon Sriracha
- 1 drop liquid smoke (optional)
- 1 1/2 to 2 ounces vodka
For the rim:
Garnishes that you eat as you drink the Bloody Mary:
- 1 thin stick of celery
- 1 dill pickle wedge (optional)
- 1 piece of candied bacon
- A lime wedge