Category Archives: Breakfast

Breakfast

Pier 19 Waffles

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While in South Padres Island this year we had brunch at a wonderful restaurant called Pier 19.  We had these wonderful waffles and decided that I needed to come home and try them.  This is my version and according to my Guinea pigs they were fabulous!!  Be prepared though, they are filling.
Tropical Sauce:  1 Can of cream of coconut; 1/2 cup of pineapple juice; 1/4 cup light brown sugar; 2 tsp vanilla; 1/4 cup heavy whipping cream.  Mix all together and chill for at least one hour.
1 cup toasted coconut
1 cup toasted chopped pecans
1 cup fresh pineapple chunks
2 cups heavy whipping cream, whipped to peaks using 1/4 cup of powdered sugar while whipping
Waffles:

You can keep the batter, covered, in the fridge for up to a week. Just be sure to whisk well before using again. You may also use whole wheat flour for this recipe.”
INGREDIENTS:

2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1/4 cup
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract

DIRECTIONS:
1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Assemble:  Place waffle on your plate.  Drizzle all over with tropical sauce.  Then add large dollops of whipped cream in the middle.  Next layer the pineapple, bananas, on outer part of waffle.  Then sprinkle pecans and toasted coconut over all.  Top with maraschino cherry or fanned strawberry.  Drizzle warm pure maple syrup over all.  ENJOY
Breakfast, How To's

Perfect Scrambled Eggs and Perfect Cream Gravy

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Perfect Scrambled Eggs
 
One thing I hate is to order scrambled eggs only to have them taste like rubber.  It seems there is no amount of salt or pepper than can fix them.  I always wonder how anyone could screw up scrambled eggs so easily.  I wonder if these “chefs” forgot that you need to salt raw eggs before you scramble them to attain fluffy curds?  Did they use milk instead of half and half?  Did they add extra egg yolks for fullness and body.  Obviously they cooked it over high heat the entire time!  I know everyone has an opinion on this, but this method has always held up for me.
 
 
Just a few hints here:
 

1.Use  an extra egg yolk for every 4 eggs.

2. Don’t use milk because it makes the eggs weep or be runny. Use Half and Half.

3.  Salt your raw eggs before putting in the skillet.  This will produce a fluffier curd.

4.Use a smaller skillet so the eggs will have a thicker area to cook in utilizing the steam instead of direct heat which would over cook them.

5.  Once the eggs have started to cook ( you can tell this by running your spatula through the middle of the pan without leaving egg mixture behind) turn the heat down!  If you have an electric stove, put the pan on another burner with lower heat.  Let the eggs finish up on low heat.
INGREDIENTS
4 large eggs plus 1 large yolk
2 tablespoons half-and-half
1//2 teaspoon salt  or to taste
1/8 teaspoon pepper or to taste
1/2 tablespoon unsalted butter , chilled  ( I like to use bacon grease when I have it)
 
 

 
 
 
 

Perfect Cream Gravy

Cream gravy has always been a staple in my house, growing up and grown up.  Don’t use a mix, it is to easy to make.  You just need to make sure you cook the flour taste out of your gravy.  I don’t measure my gravy ingredients any more, I can eyeball my pan drippings and adjust my flour and milk accordingly.  I always prefer pan drippings to vegetable oil or butter.  There is nothing butter than cream gravy made from homemade fried chicken or chicken fried steak!

Cream gravy
Ingredients:
2 tablespoons pan drippings, bacon grease or vegetable oil
2 tablespoons flour
1 1/2 cups milk
1 teaspoon black pepper
Salt to taste

Combine fat with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a  roux is formed.

Add milk slowly to skillet, and mix with roux using either a whisk or wooden spoon (be sure and press out any lumps). Turn heat to low and continue stirring until mixture is thickened, a couple more minutes. Add pepper and salt to taste.

If gravy is too thick for your taste, you can thin it by adding either more milk or water a tablespoon at a time. Goes great with mashed potatoes, fried chicken, biscuits, chicken fried steak,