1. Lay a few strips of thick sliced applewood smoked bacon down onto a baking tray and bake in a 400°F oven for 10-15 minutes until crispy. Remove the bacon from the oven and transfer onto a few dry paper towels to bot of any excess grease.
2. In a large mixing bowl, add the all purpose flour, sugar, salt, milk, melted butter, one whole egg, baking powder, and baking soda. Mix until smooth, but be sure not to over mix. Once the last of the lumps disappear stop mixing immediately.
3. Get a griddle or teflon pan on medium-high heat and brush with a little bit of butter. Place a strip or strips of bacon in the pan and evenly pour the batter over the top of the strip of bacon from bottom to top or vice versa. Cook for 2 minutes on each side.
4. Place the bacon pancakes onto a plate and top with warm maple syrup and ENJOY!!!!
Ingredients:
1 cup all purpose flour
3/4 cup whole milk
2 tbsp granulated sugar
2 tbsp melted butter
1 whole egg
1 tsp baking powder
1/2 tsp baking soda
small pinch of salt
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1. Warm up the milk in the microwave (or on the stove) to about 95°F then add it to the bowl on an electric mixer along with the granulated sugar and dry active yeast. Let this mixture sit for 20 minutes until it creates a layer of bubbles or foam on the surface.
2. Add the melted butter and egg to the bubbling yeast mixture and stir for a minute or so. Attach the dough hook to the mixer and turn on low speed. Slowly start to add the flour a 1/4 cup at a time. Once all the flour has been added, scrap down the sides of the bowl then continue mixing until the dough has formed into a silky smooth ball. This will take approximately 5-6 minutes.
3. Flour the surface of your working surface then take the dough out of the mixture, put into on the floured surface and begin rolling it out. Occasionally flour the top of the dough so it doesn't stick to the rolling pin. Punch the dough out with a large ring cutter, remove the excess dough, then cover with a damp cloth. Allow the dough to double in size which will take approximately 45 mins to an hour.
4. In a small sauce pan on low heat add the milk, egg yolks, vanilla extract, and sugar and bring up to 160°F making sure to constantly stir as its heat up. Once the it's reached 160°F add the cornstarch and turn the heat up to low-medium and begin to cook the custard until it get very thick. It should take about 5-6 minutes. Once it has thickened to a pudding consistency turn the heat off and scoop the custard into a piping bag fitted with a metal tip. Refrigerate for 30-45 minutes.
6. In a mixing bowl add the milk, vanilla extract, and powdered sugar and whisk until thoroughly combined.
5. Once the dough has doubled in size and is ready to fry fill a pot half way up with canola oil to 350°F, and begin frying the donuts. They'll take 4-5 minutes to cook and you should flip them at least 2-3 times during the cooking process to insure an evenly cooked donut. Once they're golden brown remove them from the oil and rest on a few dry paper towels or a wire rack to get rid of any excess grease. Let them cool down for 5-10 minutes before filling and glazing.
6. Pull the chocolate cream filling out of the fridge and begin to pipe it into the center of each donut. You'll have to get a little rough with the donut in order to really fill them up, so don't be to shy when shoving the tip of the pastry bag into the middle of the fried dough. Next, dip the tops of the warm filled donuts in the vanilla glaze and return them to the wire rack (or paper towels). Let these sit for 10-15 minutes in order for the glaze to set up then ENJOY!!!
Ingredients:
Dough:
1/2 cup milk
1 tsp dry active yeast
1/4 cup sugar
2 cups flour
4 tbsp melted butter
1 whole egg
-Chocolate Filling
3/4 cup whole milk
2 egg yolks
1/4 cup sugar
1 tbsp vanilla extract
2 tbsp cornstarch
1/4 cup dark chocolate chips
-Glaze
3-4 tbsp whole milk
1 cup powdered sugar
2 tsp vanilla extract or paste (fresh pods work as well)
-For the equipment used in this recipe check out My Store.
1. Warm up the milk in the microwave (or on the stove) to about 95°F then add it to the bowl on an electric mixer along with the granulated sugar and dry active yeast. Let this mixture sit for 20 minutes until it creates a layer of bubbles or foam on the surface.
2. Add the melted butter and egg to the bubbling yeast mixture and stir for a minute or so. Attach the dough hook to the mixer and turn on low speed. Slowly start to add the flour a 1/4 cup at a time. Once all the flour has been added, scrap down the sides of the bowl then continue mixing until the dough has formed into a silky smooth ball. This will take approximately 5-6 minutes.
3. Flour the surface of your working surface then take the dough out of the mixture, put into on the floured surface and begin rolling it out. Occasionally flour the top of the dough so it doesn't stick to the rolling pin. Punch the dough out with a large and small ring cutter to achieve the donut shape, remove the excess dough, then cover with a damp cloth. Allow the dough to double in size which will take approximately 45 mins to an hour.
4. In a small mixing bowl add the maple syrup, powdered sugar, and whole milk and whisk until thoroughly combined.
5. Once the dough has doubled in size and is ready to fry fill a pot half way up with canola oil to 350°F, and begin frying the donuts. They'll take 3-4 minutes to cook and you should flip them at least 2-3 times during the cooking process to insure an evenly cooked donut. Once they're golden brown remove them from the oil and rest on a few dry paper towels or a wire rack to get rid of any excess grease. Let them cool down for 5 minutes before glazing.
6. Dip the tops of the warm donuts in the maple glaze and return them to the wire rack (or paper towels) then sprinkle a healthy amount of chopped bacon on top of the freshly glazed donut. Let these sit for 10-15 minutes in order for the glaze to set up then ENJOY!!!
Dough:
1/2 cup milk
1 tsp dry active yeast
1/4 cup sugar
2 cups flour
4 tbsp melted butter
1 whole egg
Glaze:
1 cup powdered sugar
5 tbsp maple syrup
2 tbsp whole milk
-For the equipment used in this recipe check out My Store.
-Click Here To Watch-
1. Cream (thoroughly mix) the butter and sugar together then add the egg yolk, sour cream, and baking powder and continue to mix on medium speed for 3 minutes or until everything is well mixed.
2. Slowly add the cake flour 1/2 cup at a time and then knead the dough for 5-6 minutes until it forms into a ball.
3. Generously flour your working surface and begin to roll the dough out to about an 1/8 of an inch thickness and then begin to punch out the dough with ring cutters.
4. Fill a pot half way up with canola oil and bring it to 350°F and begin frying the dough. Be sure not to crowd the oil otherwise you'll risk ruining the shape of the donut as well as lowering the temperature of the oil too much which will yield a greasy donut. After 3-4 minutes of frying and a few flips, take the fried donut out of the oil and let them rest on a wire rack or a couple of paper towels.
5. For the glaze, add the cream cheese, water, vanilla extract. and powdered sugar to a mixing bowl and whisk until all the ingredients are combined.
6. Dip the tops of the slightly warm donuts in the glaze and allow them to sit for 10-15 minutes in order to the glaze to set up then ENJOY!!!
Ingredients:
-Old Fashioned Dough
2 cups cake flour
2 tbsp butter
1/4 cup sugar
1 egg yolk
1/3 cup sour cream
1 tsp baking powder
-Glaze
3 tbsp cream cheese
3-4 tbsp water
1 cup powdered sugar
2 tsp vanilla extract or paste (fresh pods work as well)
-For the equipment used in this recipe check out My Store.
1. In a large saute pan on medium heat add the bacon (I prefer applewood smoked) one strip at a time slightly overlapping each other and cook for about 10 minutes until crispy. Take the bacon out of the pan and put them onto a paper towel and blot of the excess fat. This will help the bacon crisp up even more.
2. Fill a medium sauce pot with water, vinegar, a pinch of salt, and bring to a boil. Create a whirlpool by swirling the water around the pot with a spoon and crack the eggs straight into the middle of the pot. The constant motion of the boiling water will cook & wrap the egg whites around yolk yielding a tender egg white exterior and custard like yolk center. After about 4-5 minutes take the eggs out of the water and put them onto a paper towel to blot off any excess water.
3. Toast a few pieces of whole wheat toast, top with butter and serve with the poached eggs and crispy bacon. Garnish the eggs with some picked parsley, olive oil, salt & pepper, and enjoy!!
Ingredients:
3 whole eggs
6-7 pieces of applewood smoked bacon
2 tbsp of white wine vinegar
1tbsp olive oil
picked parsley
whole wheat toast
1 tbsp butter
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1.In a small sauté pan on medium heat add the capicola and lightly fry for 4-5 minutes until it starts to crisp up, then take it out and lay it on a dry paper towel.
2. In the same pan (on high heat) that you cooked the capicola add two thick sliced tomatoes and cook on both sides for 1-2 minutes until lightly charred. Remove from the heat and set aside.
2. In a mini egg pan on low-medium heat add a drizzle of olive oil and one whole egg. Cook for 4 minutes or so until the whites are completely set, but the yolk is still runny.
3. Layer the charred tomato, fried capicola, and swiss cheese on a toasted english muffin and bake (or broil) at 400°F for 2-3 minutes until the cheese has completely melted. Pull it out and top with the fried egg and ENJOY!!
-For the equipment used in this recipe check out My Store.
1. Season and rub the turkey breast with salt, black pepper, lemon zest, and fresh picked thyme. Put it onto a baking tray and bake for 25 -30 minutes at 400°F (internal temp should be at least 170°F) then pull it out and rest for 10 minutes. Thinly slice.
2.Thinly slice a beefsteak tomato, cucumber, and red onion. Season with salt, black pepper, olive oil, and red wine vinegar.
3. Spread the whipped cream cheese on a toasted onion (or everything) bagel, top with the roasted sliced turkey, seasoned vegetables, and ENJOY!!
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1. In a medium sauté pan on medium heat add the chorizo and cook for 7-10 minutes until it just begins to crisp up.
2. In a separate small sauté pan on medium-high heat up the canola oil for 1 minute then drop in a corn tortilla and lightly fry for 2-3 minutes turning every 30secs-1minute. Take the crisp tortilla out of the oil and set onto a dry paper towel.
3. In a bowl mix the halved cherry tomatoes, sliced cerrano peppers, sliced red onions, chopped cilantro, fire roasted poblanos, lemon juice, and salt.
4. Crack one whole egg into a mini egg pan coated with a small amount butter that's on low heat and cook for 3-4 minutes until the egg whites are completely set, but the yolk is still runny. If you only have one egg pan lay the first fried egg onto a plate and continue cooking the rest of the eggs the same way.
5. To plate, lay the fried tortillas down first, then make a little bed of "pico de gallo", top that with a few scoops on the fried chorizo, then comes the fried eggs, and top everything with a few spoonfuls of the spicy green sauce, queso fresco, and chopped cilantro to finish.
Corn Tortillas
1/4 cup canola oil
1/2 lb chorizo
2 Whole eggs
1/2 cup roasted poblanos (canned green chilies work just fine)
1 tbsp sliced cerano peppers
1/4 cup sliced cherry tomatoes
2 tbsp chopped cilantro
2 tbsp sliced red onion
1 tbsp lemon juice
1/4 cup queso fresco
salt & pepper to taste
Green Sauce:
-2 jalapeno
1 onion
1 garlic clove
1 avocado
1 lime
1 bunch of cilantro
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1. Fill a medium sauce pot on low heat with about two inches of water and bring to a simmer. Put a medium metal bowl over the pan making sure that it doesn't touch the water and add the egg yolks to the bowl and start whisking in the melted butter. Every 30 seconds or so take the bowl off of the pan and continue whisking in a little bit more of the melted butter. Repeat this step several times until all of the butter is incorporated into the egg yolks. Finish it off with salt, cayenne pepper, and lemon juice.
2. Fill another medium sauce pot with water, vinegar, a pinch of salt, and bring to a boil. Create a whirlpool by swirling the water around the pot with a spoon and crack the eggs straight into the middle of the pot. The constant motion of the boiling water will cook & wrap the egg whites around yolk yielding a tender egg white exterior and custard like yolk center. After about 4-5 minutes take the eggs out of the water and put them onto a paper towel to blot off any excess water.
3. In a saute pan crisp up the sliced spicy Capicola and in the same pan toast the english muffins. Place the toasted english muffins on a plate sliced side up, next lay the crispy Capicola on the muffin, then the eggs, and top with a generous amount of hollandaise sauce. Garnish with a few pieces of picked chervil or parsley and a pinch of cayenne pepper and enjoy!
Ingredients:
-Hollandaise-
1 Egg yolk
3/4 cup of melted butter
1 Tbsp lemon juice
1 tsp cayenne pepper
pinch of salt
2 tsp cold water
2 whole eggs
4 slices of Capicola ham
1 whole english muffin
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