Posts Tagged ‘Breakfast’
BF took me to one of his favorite places in Baton Rouge, Frank’s Restaurant. Or Smokehouse. Or Breakfast Place. We went without warning, and I was without coffee. But it was an enjoyable morning.
Hello again, Dear Readers:
Following the wonderful feedback I received from last week’s blog post on the wedding of Rafael and Carmen, I have started to work on the second part of that saga about the rest of our Houston trip. But this morning’s activity made me want to pop in and write a quick blog post before then.
Errands in Baton Rouge
We had some errands to run today, and BF asked me if I’d like to go with him. When the alarm went off at 5:15 am, I really didn’t want to get up. But then I realized it would be a morning riding around with BF. So, I got up and off we went. Unfortunately, I did not have any coffee before I left. Therefore, I was unprepared for BF’s intentions.
Picking Up A Car Part
We had an errand locally that required the early morning hours. Once completed, then it was off to Baton Rouge.
The place we had to go was a small shop called Cam Motion. They opened at 8:00 am, and we wanted to beat Baton Rouge traffic–which is nothing like Houston traffic, let me tell you. Well, we didn’t actually do that. What we ended up doing was getting off the freeway and taking the surface streets. Many of them are a complete mystery. But we walked in, picked up the part, and left. We were there less than 3 minutes.
Of course, BF thinks it’s funny when we drive on those other surface streets because I am completely lost. (It’s the same on the odd occasion when we head to the New Orleans area since I know where we’re going and he doesn’t.) Once we get off the freeway, my Baton Rouge area landmarks are Starbucks, Trader Joe’s, Joann Fabrics, and the Perkins Rowe shopping center where Sur la Table used to live. I don’t spend a lot of time there, but he knows where most things are located.
I mentioned getting some coffee, and we passed two or three Starbucks on the way. But he smiled and said, “It’s all good.” Oh, geez.
We were supposed to be back home at about 9:00 am, but we ended up home at about 9:30 am. There’s a reason for that.
A Stop At Frank’s Restaurant
As I said, I left the house without coffee. He offered to stop at a Circle K, but I passed. He mumbled something about Waffle House in Baton Rouge, and I said, “Sure, that’s fine.” But he had something else up his sleeve.
We finished the first errand and got into Baton Rouge at about 7:15 am. Cam Motion did not open until eight. So what were we going to do? I thought he said something about Waffle House, but he had another idea.
On a few occasions, BF has mentioned going to a place called Frank’s.
Source: Franks Restaurant website
He pointed it out once or twice when we passed by, but it wasn’t open. But of course, BF has been there many times, and talked about its greatness. But never having been there myself, I had no idea. That changed this morning. He pulled into the parking lot, parked, and we went inside for some breakfast.
Sitting By The Deer
Remember, I’ve had no coffee, no tea, no nothing at this point. And I’ve been up since 5:30 am. But here I was, on a cold December morning, walking into a place that looks much like the inside of a Cracker Barrel. Actually, Cracker Barrel’s interior design is based on this kind of décor. However, what you see in Frank’s is the real thing, not something that’s “manufactured vintage.”
BF led me to a table and said, “Let’s sit here.” I agreed, took off my hat and sweater, looked up, and saw this on the wall:
Yes, we really sat under this. Thanks, Honey.
No kidding, we were sitting right here, under that beast. Once again, he thought it was funny. I’m not awake yet. Fortunately, the waitress understood this predicament, so she kindly and promptly bought me some hot, fresh, coffee. It was my first of three cups, including the one I left with.
I didn’t catch the waitress’s name, (even coffee doesn’t work that fast) but she was a very nice blond woman. She told us that a veeegan recently came in and was mortified to see this stuffed deer head. The vegan in question insisted on being seated in a closed area because she was so triggered by the animal. I said, “Because vegans are weird.”
I posted a picture of this. . .rather interesting décor on Instagram. Within minutes, Neighbor E in Houston saw it and said, “The look on that face.” I responded, “You should have seen mine.”
It’s probably not shedding anymore, either.
What’s On The Menu?
Because this was my first visit, I wasn’t sure what to order. Their entire menu is online, and it’s what you might expect from a place in Louisiana—seafood, breakfast, etc. An interesting selection of locally influenced dishes.
Of course, BF already knew what he wanted, eggs and bacon, with hash browns and biscuits. All was right in his world at this point. I needed a little more time for the coffee to initialize its processes so I could decide what I wanted to order.
As it turns out, everything on the menu comes with biscuits, even biscuits, ha, ha. They are “the best homemade biscuits in the world,” as they will tell you. Take a look:
Yes, they are huge. (Source: Frank’s Restaurant website)
If you’re thinking, “Those are some pretty big biscuits,” you’d be right. They’re the size of a grapefruit. Butter (and half and half) are on the table already in small round containers, so you can get right to work on your biscuits.
No, I do not eat biscuits. They were all for BF, who humorously suggested I try The Amite Alligator, a breakfast dish that includes alligator sausage. No thanks, along with the liver and onions on the menu. He’s enjoying my pre-coffee fatigue while flashing his best Cheshire cat grin. I glared at him because I was only on my first cuppa. Finally, after the first refill, the caffeine receptors were working again and I was smirking right back. Then we were onto our usual back-and-forth antics.
No, they didn’t ask us to leave. (This time.) We weren’t loud.
Oh, and if you decide to peruse the menu, you’re not seeing things when you come across “Breakfast Cocktails.” Diners can order a Bloody Mary and one of two versions of Mimosas. I wasn’t awake enough for that one. Proceed with caution.
What I Ordered
My dilemma: I liked the vegetarian omelet, but I also liked the bacon omelet. What to do? Well, The first thing you do is tell your wait staff. And she offered this solution: A vegetarian omelet with bacon added. No, It’s not a “vegetarian” omelet anymore, but it sure was good. Naturally, it was picturesque, and I forgot to snap a pic. But mushrooms, green onions, spinach, bell peppers, and tomatoes certainly enjoyed the extra layer of flavor from the bacon. Now it’s a bacon-veg omelet, or whatever name you want.
They do offer salsa and/or sour cream on the side for a small charge. I meant to ask for it and forgot. Well, one bite, and I declined the salsa. It was good on its own. Much as I like salsa on my eggs, this is one instance where it would have been too much.
When our very nice waitress brought our check, she also brought me a take-out cup of coffee and take-out boxes so that BF could have his biscuits and potatoes later. Keep reading.
Hash Browns
What also came was what they called “Hash Browns”. These were actually diced potatoes fried up, not the shredded ones that most people think of when they order hash browns. That’s not a bad thing, really.
Taken home to have later.
I was busy concentrating on my omelet while BF was enjoying his own breakfast, plus a biscuit and a few of the potatoes. We ended up bringing most of them home, along with softball-sized biscuits. BF can enjoy them for a few more days, and the potatoes will heat up nicely in the countertop oven.
Two Locations
This third-generation family-owned Louisiana restaurant has been around since 1964, and is located at 8353 Airline Hwy in Baton Rouge. They’re open from 5:00 am to 2:30 daily, including Sundays, for breakfast and lunch.
There is also a location in Prairieville, at 17425 Airline Hwy. That location is open Sunday and Monday from 5am to 3pm, and Tuesday through Saturday from 5:00 am to 9:00 pm. This location serves breakfast as well as both lunch and dinner. Frank’s also handles catering.
Both locations offer curbside pickup. Fans can follow and catch specials from both locations on social media, where each has an account on both Facebook and Instagram. There is also a single company page on LinkedIn.
Next time BF is out and about and tells me he’s having lunch at Frank’s, I’ll know he’s not telling me a story and hanging out at Hooters.
Happy Dining!
Egg bites: another Starbucks trend that’s gone mainstream. Make them or buy them, they’re a great meal or snack anytime.
Hi, Again, Dear Readers!
It’s Monday, and did you know? It’s three weeks past my birthday, and ten days until Thanksgiving. When did this happen? Oh, right–while we were all working on stuff and going about our daily lives and trying to hold onto some kind of “normal.”
Our recent lives here at the Casa de Rurale have included a few changes that I won’t bore you with here. But as always, we’re working on it.
Turkey Day 2020
Thanksgiving for us this year could be just me and BF, but I did introduce him to the idea of “Friendsgiving.” In other words, Thanksgiving for friends, as we did for many years with our “Buddhist Thanksgiving” in Houston. I mean, we were doing Friendsgiving before there was a name for it.
The district leaders, originally from Taiwan, invited anyone who had no plans to go anywhere and wanted to spend it with friends. And that’s exactly how it got started. I enjoyed the heck out of it, but things change and people change, and it eventually didn’t happen anymore.
I found a recipe on Facebook that Giada de Laurentiis posted for a stuffed turkey breast that I may make for us, and anyone we invite. I’ll let you know. But if it’s just me and BF at the homestead, that’s OK too.
Still Intermittent Fasting
I’m still at it, but now I have a little support, too. BF never minded–he asked once if it was safe–but I’ve also found a simple-to-use app called FastHabit. It helps you track your fasting, reminds you about it, and you can start and stop anytime.
On a recent Saturday, we were out with BF’s family and we all went out to lunch. I ended up fasting for almost 20 hours. I was really hungry, but I was OK.
I’m using the free version right now, but the paid version is a one-time charge of $3, so I may go ahead and buy it soon.
It’s available for both iPhone and Android devices, is simple to use, and sets up quickly. You can also adjust the time you fast, keep going after your set time–whatever.
Weight loss? Yeah, I haven’t checked, but I’m still in the FB group for it.
Jazz Radio
I went looking for new jazz music and discovered that there are live, commercial-free radio stations running on YouTube. No kidding, I went looking for jazz music and found a handful of stations that run live. No commercials, no talking, no nothing.
One of my writer friends went looking for the “white noise” kind of thing, ocean sounds, and the like and found the same thing.
I don’t know if you could find them for, say, country or classic rock. But I found multiple jazz stations, and they change every day. If you’re looking for “work from home” music that keeps you from being distracted, check it out. You might find something you like, and new every day.
Before Egg Bites
I’ve written before about Starbucks’ ideas making it into the mainstream. Remember when you got to-go coffee in styrofoam cups, and a paper cup with the sleeve was the “new thing?”
Even if you have never set foot in a Starbucks, you’ve probably heard of the Pumpkin Spice Latte or PSL. Since its introduction in 2003, “pumpkin spice” everything has emerged, including some rather amusing memes. I’ve seen a number of “pumpkin spice” things available in the fall. The motor oil, toilet paper, and cat litter are part of the fun memes that make fun of it.
Remember: pumpkins are also harvested in the fall, which is why it’s a fall thing. But you can buy canned pumpkin all year long. No kidding.
So in addition to the PSL, there is the Pumpkin Spice Creme, a different form of the drink. The PSL is also available iced. Up until 2015, there was no pumpkin in any of it, only the spices in a pumpkin pie. Today the heavy-sugar syrups do have some pumpkin puree in them.
I’m still not drinking the PSL because I remember how my teeth wiggled for hours after I drank it. Other coffee shops and chains have also taken up the things that originated in Starbucks. But I do enjoy some of the decaf pumpkin spice coffee I find at Target in the fall. And since the Cranberry Bliss Bars have returned, I might just have one of them soon, too. Just one.
Not Just In The Store Anymore
So after the Sous Vide Egg Bites debuted at Starbucks nationwide, they quickly became a fan favorite.
These are well known among fans. (Source: Starbucks website)
They’re a great little snack anytime. People doing low-carb and keto love them because they’re a breakfast alternative on the go. They’re heated in an oven, then served hot and fast in a little paper tray. Perfect with hot or iced coffee, iced tea, or even water.
Move over, Starbucks, you’ve created another monster.
Hormel’s New Egg Bites
I really like to avoid prepared foods, but occasionally, they’re not a bad thing. So maybe they’re not new to you, but I just saw these this morning in Rouses:
In the refrigerated section of Rouses. These run about $5 at Starbucks.
I was going to pass them up, but then the word “chorizo” caught me. And no futzing around in the drive-through, either.
I almost forgot about them until I pulled them out of the bag with the rest of the shopping. By then it was time for a bite to eat.
I didn’t see anything bad. . .although I glanced.
I know, it looks like a lot of ingredients, but remember that each component has its own ingredients–chorizo and cheese, in this case. But they were quick to make:
They were literally heat and eat, and have the little paper tray just like Starbucks:
You microwave them in the paper tray for a minute or so, and they come out just fine.
What do they taste like?
I’ve had Starbucks version of chorizo, and it’s not like this one. The chorizo here tastes pretty darn good, and there is a “bite,” unlike the Starbucks version. If you don’t like spicy, might want to pass on these.
They’re flavorful egg bites, and taste really, really good.
Amy’s Home Made Egg Bites
Although mine have bacon, not chorizo, this is how they compare:
Hormel’s are slightly bigger than mine.
I didn’t use a “recipe” for the latest batch. I just whisked up some eggs, cheese, cream, cooked bacon (ends and pieces cooked and crumbled), and maybe some Chipotle Tabasco. That’s really good in egg dishes like these–not hot but adds a Southwestern flavor.
Like a lot of things, there are recipes all over the web for egg bites in nearly every incarnation. After trying several recipes it was time for me to make my own, my way. Next time I’ll make the chorizo myself and then make the egg bites.
As you can see, the Hormel version is a bit bigger than my IP version, for which I use a silicone egg bite mold. I made two trays of them at once, and haven’t had them every day. But heck, if you’re that hungry, eat three, right? It’s keto.
I’m going to admit that making my own egg bites in the IP is a bit of work, but I sure do enjoy them. BF won’t eat them, even though they’re bacon-and-eggs, because he, like the GER, is not a fan of Starbucks.
Dude: you can have your egg bites without going there.
Not Just Egg Bites, Either
Hormel’s new Black Label ready-made breakfast includes a couple of items even BF might enjoy:
I saw these in Rouse’s as well but didn’t notice the price. Maybe next time, Honey!
You know I’d pass on these because of the pancakes, but if BF wanted one, I’d certainly get it for him.
He keeps around the powdered pancake mix so that he can whip up his own on occasion, and drown them in syrup. Just wish he’d learn to use a knife when cutting butter, instead of the spatula. When he uses a fork, it looks like a bear clawed it. He really mauls a stick of butter when he’s in the kitchen.
Until Next Time
You’d think that breakfast is just breakfast, but it keeps evolving. So if you’re looking for a quick and easy breakfast but don’t have time to make it, you’re in luck. Find some of Hormel’s egg bites in the refrigerated section or some of Jimmy Dean’s version of frittata breakfasts in the freezer section, which are along the same lines. A low-carb breakfast is a reality for busy folks.
Just don’t say the word “frittata” in front of BF, please. It gives him the shakes.
Happy (Breakfast) Dining!
Hello, again, Dear Readers:
Are you warm? Are you snowed in? I’ve alternated between T-shirts/shorts and jeans/sweaters this week. At least we have the final season of Downton Abbey and the limited-run 10th series of The X-Files to keep us entertained. Oh, and the Superbowl is upon us again, and. . .I don’t care.
Got a message from Neighbor E this morning. He’s found the Dark-Chocolate-Raspberry Cupcakes, and now, E is happy:
Is that coffee?
Neighbor E doesn’t drink coffee, so I asked him what was in his coffee cup. . .he whipped up his version of the Starbucks Chai Tea Latte. Never had one, because I always go in for coffee. But hey–I duplicate the Hazelnut Macchiato on the stove top, so why not? (E also told me that a longtime local Starbucks location has also closed, but there are at least three more in the vicinity to take its place.)
Remember the new delivery vehicle being developed for Domino’s? I saw one in Clear Lake this week:
Since I was on the wrong side at a stop light, I could only get this side. But check out what it says on the fuel tank:
It says, “Unleaded Fuel Only. No Pizza Sauce!”
Makes you wonder if it’s a joke or if someone actually tried it.
In the Valentine’s Day department, Kroger had this jewel:
Perfect size for whom? Guess it’s supposed to a polite size for when your honey comes over, and you eat “the whole cake with two forks.” OK.
My kettlebell workouts ceased for about a week when I had a mysterious floodwaters in the bathroom–and it wasn’t the tub or commode. It was discovered, finally, and the blockage has been cleared. I couldn’t figure out how the water was coming into the area under the AC unit. But I’m back on it, with a heavier 15 pound kettle bell. The 10 pound weight wasn’t heavy anymore. (Other than the initial stiffness, I haven’t hurt myself, either.)
So, is anyone doing a Paleo diet this year? “Paleo,” if you’re not familiar with the term, is short for Paleolithic, as in Paleolithic Man. Yes, cave man, and not necessarily the ones I’ve dated. A Paleo diet is, as I understand it, a diet of food that Paleolithic Man would have consumed–meat, veg, little fruit, and nothing processed or the product of agriculture or manufacturing, like grains (and bread), cheese and butter (but I think milk is OK, because it’s just. . .milk.) Like low-carb and gluten-free, lots of folks have taken the proverbial ball and run with it, with books, blogs and articles abound on the subject. Once you learn the basics, go from there.
Some time ago, I stumbled onto a recipe via PaleOMG, written by Juli Bauer. She’s not only a foodie, she’s also a blogger, fitness person and bride-to-be. She blogs about all these things and creates some delicious Paleo food in the process. She’s also published a couple of cookbooks, something I haven’t aspired to doing yet. If you go check out her blog, be aware that she does use language I reserve strictly for the process of driving around in Houston (especially with the huge inbound migration we’ve received in the last few years.) I don’t really do that on this blog, but that’s just me (except I know I said “fart” once.)
As I’ve mentioned here before, I am very happy to toss a bunch of things in the Crock Pot and let it cook all day, particularly in the summertime, when you don’t want the kitchen to heat up past 80F (when it will feel like a “Heat Cage Kitchen.”) I went back to review the site, and to see what else Juli had, and came across a recipe for Sweet Pulled Pork Waffle Sliders. WAFFLES? Yes, waffles used as sandwich bread with freshly made mayo and slow-cooked pork shoulder. In this case, the waffles are made with almond flour and some other Paleo-friendly ingredients. I think I’m going to have to make this soon. . .my waffle maker has been put up for a few weeks, darnit. I haven’t forgotten it, of course, I’ve just been doing other stuff, like tossing stuff in the Crock Pot and making phone calls all day long.
But this weekend, I found one of Juli’s recipes I’d printed some time ago and forgot about. The Easy CrockPot Breakfast Pie has just a few ingredients, but is easy to make and is dairy-free. Why dairy-free, you ask? Well, it’s good to have handy if I have to do yeast-free again, and if I run out of milk or something. It’s a little different, because I got used to cheese and milk or cream in my breakfast cookery. But this is a welcome change, and it contains. . .sweet potato. THAT got my attention!
The recipe is as follows:
Easy CrockPot Breakfast Pie
Serves: 4-6
Ingredients
- 8 eggs, whisked
- 1 sweet potato or yam, shredded
- 1lb US Wellness Meats Pork Sausage, broken up
- 1 yellow onion, diced
- 1 tablespoon garlic powder
- 2 teaspoons dried basil
- salt and pepper, to taste
- any extra veggies you want to put in there: peppers, squash, etc.
Directions
- I greased my Crockpot with a bit of coconut oil to make sure none of the egg stuck to it. (Amy’s Note: I also used one of those slow cooker liners, as you’ll see in the pictures.)
- Shred your sweet potato. I used the shredding attachment on my food processor to make it super quick, but you could use a grater as well.
- Add all ingredients to your CrockPot and use a spoon to mix well.
- Set it and forget it.
- Place on low for 6-8 hours. I cooked it for more than 7 to make sure the pork sausage was completely cooked through.
- Slice it like a pie.
I skipped her smart-alecky final line, and eventually I’ll have it up on the Recipes Page as a printable PDF file for anyone who wants it. So let me tell you how easy this is to make.
The setup.
Not a whole lot of ingredients as you can see, but I forgot the dried basil in this shot. Now, as I said, I used one of these:
Keep your dirty-mind comments to yourself, please.
They’re kind of hard to find, so I get 2 boxes when I head over to that nice HEB in Friendswood. When you set it up, it looks like this:
Yes, looks silly but it works great, especially in this recipe.
I greased it with either coconut oil by hand or sprayed on olive oil, I don’t remember. Then, get on with it:
Shredded sweet potato
I do love my little shredding toy. When you’re done with that, dump it into the crock, and get on with the onions in the same fashion (and why not?)
Shredded onions are so much easier, and less tears.
Because the last part of the ingredient list calls for “any extra veggies you want to put in there: peppers, squash, etc.,” I added a bag of frozen veg from Kroger:
These bags are $1 each for 12 ounces.
I added in the spices next:
Yes, I know what it looks like.
Now, Judi’s recipe calls for some mail-ordered pork sausage that’s clean, antibiotic free, gluten- and sugar-free, and all that. However, since I just wanted to try it, I used readily available sage pork breakfast sausage from Kroger. Knowing that I was going to make this dish, I left it out for several hours to take the chill off and let it soften up. (One day I’ll be buying stuff like that again.)
Let me point out here that in most of these slow-cooker breakfasts, you brown and crumble the sausage on the stove top in a cast-iron pan, then toss it into the CrockPot, then add the eggs, milk or cream, and other stuff. In this recipe, the raw pork sausage is added directly in and the dish cooked for a longer amount of time.
Yes, it was still sticky and hard to work with, but I did it.
Take your spoon and mix it up well. Now get on with the eggs–you can whisk them, as the recipe states, but I’ve discovered that the lovely immersion blender works better:
Eggs! (I had a coupon for Egglands Best, I promise.)
Mine came with this beaker, but I’ve also done this with mixing bowls:
Blitz! (Start on low speed to make avoid egging your own kitchen.)
This recipe doesn’t have milk or cheese, but when you are adding milk to eggs, the immersion blender works really well to make sure it’s all incorporated. Now, just pour it over the mixture:
Almost ready to cook.
Give it another stir and pack it in a little:
Ready to roll! (Well, cook.)
Mine took about 7 hours to finish, but I also turned off the heat, unplugged it, then left the lid slightly off to let the heat escape and help it cool. When it was just warm, I removed the pie from the crock, and this is what I got:
Yes, I know it looks a bit strange.
One advantage of the slow cooker pot liners is the ability to lift this baby out, drop it directly onto a cutting board, peel off the sides of the liner, flip it, remove the rest of the liner, then cut it just like a cake or a pie. If you’re single like me, you just pack it up in containers and have a microwave-ready breakfast every morning right from the fridge.
This is more or less what you end up with:
The Crock Pot Breakfast Pie
Now, you get out of this what you put in, and you see two cut red beans there on the bottom, and probably a bit of cauliflower there, too. Those, of course, were from the frozen veg mix I added to it.
And you know what? It was pretty good. I was wondering if it would be disappointing, but it’s not–it’s really different. Not like the kind with eggs/cream/milk/cheese, but pretty darn good. I got two thumbs up from both Neighbor R and Neighbor E, who added:
“. . .it fascinates me. For healthy eating I doubt you could do much better. But all the ingredients blend in together and there isn’t one that stands out (kinda like cake without the icing). A restaurant I go to for brunch has some incredible vegetarian sausage. Thinking if piled a bunch of that in there to give it some spice, it would be a hit.”
Thanks, E! I noticed too that there wasn’t one thing you tasted over another, it just kinds of all blends up. Much as I love sweet potatoes, I didn’t really taste them like you do when you eat them “straight.”
Three thumbs up for this one! And since it’s done in the Crock Pot, it’s easy, too. Looks like we have a winner here, a great warmer for cold winter mornings, wherever you are.
Enjoy!
Waffle. It’s the newest fun thing in the kitchen.
Hello, Dear Readers:
Today, it’s all about you and your waffle maker. It’s not just for breakfast anymore. But there is some breakfast to discuss, as well as lunch, snacks, and dinner. As I mentioned in my previous post, life has gotten in the way big time. But I have been using my waffle maker regularly and finding new things to cook in it. As well as things NOT to put in it. There is more to a waffle maker than just your first meal of the day.
New Breakfast
This article discusses the cultural transformation of breakfast here in the US. It’s not just grabbing a bite on the way out. . .it’s a “breakfast occasion,” or an “experience,” I guess. To paraphrase the late Rodney Dangerfield, breakfast wasn’t getting respect. Now it is.
From the same website, an article about how food manufacturers are “riding the wave of gluten-free.” Of course, if you actually HAVE problems with gluten, you’ll know it’s not a new thing in food, something pundits don’t seem to get. More and more observers think gluten-free is a “food fad,” like super-foods or juicing. If you are gluten-intolerant, let them know it isn’t.
And the company that helped sustain me during my years as a working student at Tulane, Taco Bell, now serves alcohol. I didn’t drive for a long time, so I could indulge a bit after class if I was taking the bus home. But that’s about 20 years too late. The last time I tried to get food at Taco Bell, I couldn’t tell one thing from another on the menu and ended up at a Starbucks asking for breakfast sandwiches. At about 5:00 pm on a Sunday.
Your Waffle Guide
OK, now onto the most hotly anticipated blog post I’ve written this year! (Maybe.)
Do you like waffles, but don’t make them very often? Do you have a waffle iron but just give in and buy Eggos? (If you do–shame on you!) Is your waffle maker in the back of the cabinet, covered in dust, because it’s just too much trouble for once in a while? Or are you stuck in a rut, maybe sick of “clean eating,” and want something new? Have I got a treat for you, and clean eating even can be part of it.
Waffling.
Getting Started
Recently I bought a new combination tabletop grill and waffle maker. (I know, I shouldn’t have.) The Cuisinart Griddler is something I’ve looked at for some time, but of course, I also wanted the waffle plates, which, when bought separately, are $40 extra. Then one day, I got one of those glossy fliers from Bed, Bath And Beyond (with a coupon attached.) The Griddler normally retails there for $99.99, and you have to order the plates separately–but now all of a sudden, the waffle plates are being offered as a “bonus” with the Griddler.
Woo hoo! (And now Amazon is selling the Griddler and waffle plates as a bundle.)
I know, I know. . .I REALLY shouldn’t have. I was feeling really blue, and when I found out about the bonus plates, I grabbed one of the coveted 20%-off coupons, drove down to my local BBB and my credit card bought me an early birthday present. So I got what I wanted, for about half the price I would have paid normally.
After explaining this to Neighbor K (who thought I’d done something really bad), I showed it to her and offered her the old waffle iron, and she accepted. I was thinking of giving it to the Salvation Army if she didn’t want it. It’s nice, and it works, but it only makes two at a time and is a pain to clean.
The old waffle maker, bought about 2010 or so from HEB.
See? It only makes two waffles at a time.
My Waffling Start
The first time I got married (in 1981) one of my bridal shower presents was an early model of this Black & Decker 3-in-1 waffle maker and indoor grill. In fact, that’s what I was thinking about one day when I started seeing these recipes. I actually looked at it again on Amazon.
But I really wanted the Cuisinart Griddler with the waffle plates, which ended up being nearly the same price, and I was lucky enough to get it. Like the B&D, the grill/griddle plates pop out and are reversible (the Cuisinart waffle plates aren’t reversible.) Honest, I wasn’t much of a cook in 1981, but I tried and utilized the countertop grill many times. It’s where I tried out the two waffle recipes from The 20 Minute Natural Foods Cookbook on my (first) husband. He’s still alive, so it couldn’t have been that bad.
If you’re looking for inexpensive, I did accidentally find this model on Gevalia’s website–yes, the mail-order coffee company–that’s in the clearance section. Never mind why I was on Gevalia’s website. No, I didn’t sign up, either–you can buy their coffee in SuperTarget now.
Admit it–you signed up back in the ’80s for the free coffee pot, didn’t you? Well, of COURSE, I did! I killed a few coffee pots, too, back in the day. I had one of the first drip models that ground the coffee and brewed it. Now I use a French press, and I just have to keep the spare glass beakers around–easier, since Sur la Table will be opening soon in my neighborhood.
Back to waffling in current-day America.
Social Media Waffle Awareness
Some time ago, I started seeing posts on Facebook–both pictures and video–of different things to make with a waffle maker. First was an omelet. (If you go to YouTube or Pinterest and type in “waffle iron recipes,” you’ll get thousands of hits, so enjoy yourself.)
Then I saw someone place frozen tater tots on a waffle maker, lower the top, and come up with. . .hash browns. (The only time I’ve ever *wanted* to buy frozen tater tots.) Another entry saw canned cinnamon rolls, popping them open, and placing them cut side down onto the waffle area, and lowering the top. Cook them for a few minutes, drizzle some of the icings on them, and they’re ready. (The only time I very *nearly* bought a can of cinnamon rolls to try it.) Take a look:
Come on. . .you know you wanna. . . . (From Pinterest)
You can find an article with 17 recipes for your waffle iron on BuzzFeed, including one from a blog I’ll talk about in a bit. But there are literally hundreds of recipes like these on Pinterest that float over to Facebook, and videos on YouTube galore. Just about using the waffle maker for something other than waffles. Like bacon or sausage and scrambled eggs on the waffle maker. Did you think about doing that? People have–and you can too. How about a low-carb, Paleo pizza?
If you’re one of those people who likes the idea of a breakfast SANDWICH, you have some options as well. Matt Robinson of RealFoodByDad also has a Frittata Waffle that’s an easy option for those who need breakfast on the go. I need to try that idea soon, too, and maybe look up more or fiddle about with this recipe, too.
Before I continue, let me point out that the Cuisinart Griddler, and many others like it, have a grease trap that you must remove, empty (if needed) and clean. The Black & Decker 3-in-1 doesn’t have a grease trap; you put a little bowl behind the corner if you’re going to cook something like bacon. Also, make sure it’s on a flat surface. Why?
Oops!
I recently attempted to cook scrambled eggs on the flat griddle, because the waffle plates were in the dishwasher. It wasn’t flat on the stove surface. (I don’t have a lot of room here.) My perfectly scrambled eggs rolled directly into the grease trap. It was clean, thank heavens. No matter–using potholders, I removed the grill plates and replaced them with the waffle plates after I washed them by hand. When the waffle plates were hot enough, I went back to cooking eggs on the waffle plates. Like I tell you, I speak from experience.
Now back to waffling.
Gluten-Free Waffles
Intrigued by these simple but innovative ideas, I went looking for a gluten-free waffle idea, since I haven’t made any in some time. I’ve made the vegan ones from Erin McKenna’s second book many times, Babycakes Covers The Classics, but that’s been a while (although I made a batch one Sunday because I was out of eggs.) I looked in The Joy of Gluten-Free, Sugar-Free Baking, and found a recipe on pages 135 and 136. Made with nut flours and beat in your stand mixer, they’re pretty good, especially with the sugar-free raspberry syrup I bought and never used (it’s gone and they don’t make it anymore.)
Waffles from The Joy of Gluten-Free, Sugar-Free Baking
Wish I could find more of this!
It’s a simple recipe, but I only had almond flour handy, so that’s what I used.
But what else is out there?
Pinterest yielded some delicious options, although my first attempt at gluten-free waffle brownies didn’t work well. The second recipe, from the blog Edilble Perspectives, is pretty darn good, even if I messed around a little with the recipe to make it sugar-free. I only had brown rice flour, not sweet rice flour, and of course, had to fiddle about with the chocolate and Somersweet to make it sweet with unsweetened chocolate.
Just mix it up like you would any standard brownie recipe and drop it on the hot plates:
Brownies on a waffle maker, no kidding.
A few minutes later:
Done in a flash!
Anyway, you end up with this:
You know you want one. And it’s gluten-free. And sugar-free.
Top them with additional SomerSweet (or another sweetener), add ice cream, or however you like to top brownies, and enjoy the heck out of it.
If you want fast and easy, (and aren’t concerned about GF or anything) you can also get a boxed brownie mix, make it like you normally would, but instead of baking them in the oven (even the toaster oven), use the waffle maker. They’re almost instant brownies. You can do the same thing with cake mixes.
Are you seeing the value of this yet?
More Waffle Masters
Doug Armstrong shows you how to turn leftover pizza into pizza pocket here, along with some other interesting kitchen hacks in a 4-minute video. His “waffle iron hacks” video is here, and Doug shows you paninis, the cinnamon roll trick, and other desserts with your waffle maker in this 3-minute video. He’s British, and he’s pretty cool in the kitchen, too.
Search YouTube for more waffle hacks from hundreds of videos.
The Year-Round Indoor Grill
Has it hit you yet that the humble, unappreciated waffle maker is actually a modified, useful indoor grill? Pay attention, grill masters–you’re about to get your winter alternative lesson. A waffle maker can be especially useful if you don’t live in the Lone Star State, where we grill outdoors just about year-round. But what’s wrong with a little indoor grilling, as long as there’s an electrical outlet nearby?
When I was cooking up some chicken thighs one night, I decided to try out one on the waffle maker. Know what? They cooked much faster on the waffle maker, so I turned off the toaster oven and cooked the rest that way. The second time, I decided to use the meat mallet on a pack of chicken thighs, coat them with a salt/pepper/garlic powder mixture, and they came out even better.
The Waffle Blog
There’s even a blog dedicated to such an activity. Will it Waffle? is dedicated to finding out exactly what you can do besides make waffles in your waffle iron. Even Neighbor K was impressed with the concept (especially since I gave her the old waffle maker.) No idea if she’s tried it yet, though. The blogger and cookbook author, Daniel Shumski, who’s been waffling nearly everything he can think of, put together a book and published it–Will It Waffle?
Just published in August, this timely book has some delicious recipes and is easy enough for even novices to use. You KNOW I had to have it. But even more importantly, I had to talk to the author.
Talking With Daniel Shumski
I got on his website, and sent him an email. He was very nice, and offered to answer questions about it. Instead of printing the questions and answer, I’ll just tell you what he wrote back:
Using my waffle iron for more than just waffles goes back about six years. The story behind it is this: I had this waffle iron and I loved making waffles, but I didn’t love the idea that I had an appliance that I only used for one thing. I figured it must be capable of more. So I gave it a shot. Before long, I was trying French toast in the waffle iron .. then cookies… then burgers. And, as with any experiment, if something works, it encourages you to keep going. So I was off!
At the same time I was trying things, I was doing a blog chronicling my waffling adventures. It was fun to get the feedback and — as with any successful experiment — the positive feedback keeps you motivated to try more things.
At some point, my current publisher and I connected and we decided there might be a place in the world for a waffling cookbook. I loved doing my waffling blog and I love reading blogs, but I’m also very fond of cookbooks, so I was excited about the possibility of bringing waffling to a potentially wider audience.
It’s hard to pin down how much I waffle these days. More than most people, it’s fair to say. The key in my mind is to have the waffle iron accessible. For some people this means on the countertop. For others, it means in a cabinet that’s easy to reach. Too many people have their waffle iron in some neglected corner or forgotten in a box in the garage. When it’s accessible, you’re one step closer to waffling.
My advice for people interested in waffling is to not be afraid to experiment. It’s part of the fun!
Hope this helps!
Happy waffling.
-Dan
Awfully nice of him. Thanks, Dan!
The Perfect Gift
NOTE: If you’ve got a gift-giving occasion coming up–birthday, wedding, or the upcoming Christmas and Hannukah–this book and any kind of waffle maker will make a really great gift for someone who cooks, is learning to cook, or wants to stretch their culinary muscles. Even if the gift is to yourself.
You’re welcome.
The book starts out with breakfast recipes, bacon and eggs, including a waffled sandwich, French toast with chocolate and whipped butter, sausage, and hash browns. For lunch, sure you can waffle sandwiches–but did you think about quesadillas? How about a Waffled Croque Madame? (Page 49.) Burgers, meatballs, pizza salmon, and filet mignon–yes, in a waffle maker, folks. A Waffled Tamale Pie that looks amazing.
I won’t be trying the waffled kale or the waffled eggplant. You KNOW how I feel about eggplant, right? But if kale and eggplant is your thing, Daniel’s got you covered there, too.
What did I do with this book? Oh, lemme tell ya. . . .
Waffled Falafel
The first thing I tried was the “Fawaffle,” or “waffled falafel.” I already had everything on hand, so I tried it first. As you may know, I do love FiveMinuteHummus, and make my own frequently. But I’ve never had falafel in my life. Nobody ever took me to a Greek restaurant, either in NOLA or here in Houston, so I had no idea what it was. (Ironically, last weekend’s new Pioneer Woman show featured Ree Drummond making things she’s enjoyed out of town, but never made at home before–a more traditional version of falafel as well as chicken & waffles, which I’ll discuss later.)
Well, I made it. I waffled falafel in my own kitchen, and it’s a recipe I’ll make for the rest of my life. Delicious comfort food. Yes, it’s that good, with or without hummus. Just remember that you have to use dried chickpeas, soak them in the fridge overnight, and then mix everything together. I left out the 2 tablespoons of flour, and I was thankful that it wasn’t an essential–so mine are gluten-free, too!
Soak the beans first, then use the food processor to blend it all together:
Add the ingredients to the food processor and blitz!
This is what you end up with:
And just load ’em up into the heated waffle maker:
Admittedly, it’s a bit weird–but you know me. If it sounds good, I’ll try it at least once. So, tell me–good?
Fawaffles with Hummus
Oh, Holy Shish Kebab!
Also, note that falafel is traditionally deep-fried. But here, in the waffle maker, there’s just a little oil involved. And it’s fast, too.
I decided to enlist someone else’s taste buds, so I went to see Neighbor K with two freshly waffled Fawaffles and a little hummus. Asked her to try them and see what she thought. At first, she said she’d try them later–fair enough, no rush, but she took one bite. Then another. And another, and proceeded to gobble them up, right in front of me, until she’d finished them both. I warned her that they had onion in them, so Daft Pug should not be sampling them.
Also, I casually mentioned that I’ve never had falafel in my life, never been to a Greek restaurant either, so this was my first time making and eating it. Growing up in New Orleans, most of the food was local, Italian, and one or two Mexican. You had to go out of your way to find Greek, although I’m sure it’s not that way anymore. K’s comment: “You’ve never had falafel? You’re weird!”
And that’s the last time K was offered something to taste test, and the last time she will appear in the blog. Ditto for Daft Pug. Sorry, Little Buddy. (I have a new taste-tester lined up, the aforementioned Neighbor E.)
Waffle Plantains
Meantime, I wanted to try something else I’d never used before–plantains. Friend of the blog RR is Puerto Rican by birth, and of course, his mother cooks a lot of Spanish-influenced dishes. (I’ve told him for years that if ever I find myself with a Hispanic boyfriend, she’s on the hook for some cooking lessons.) I texted him, but he wasn’t available to chat, so I sent him this picture:
Frying the plantains. I had to keep remembering that they’re not bananas!
RR texted back: “Look at you!” I’ve never had plantains, either. But I sure did like this one.
The first thing you do is make the dipping sauce, which is nothing more than cilantro, garlic, and olive oil:
You have no idea how tasty this is.
Let that sit while you’re making the rest of it, then remove and discard the garlic. Oh, yum! Now back to the other part.
Plantains don’t “peel” easily as a banana does, you have to chop off the ends, and then make slices in the tough, fibrous covering:
Then slice like you would a banana:
If this picture looks dirty, I’m sorry
A Note About Plantains
Let me back up a bit. Waffled Tostones are plantains sliced up, fried quickly, and then waffled. Plantains that have been sitting as long as these became sweet, but the first time I tried doing this, they were ripe but not sweet. These ended up being soft like a ripe banana, so it didn’t work quite as well as the first time.
But you don’t eat them raw. Ever.
Once I got the slices done, they went into the frying pan. (I used refined coconut oil.) They’re fried up pretty quickly, so you carefully take them out and put them on a paper-towel-lined plate. (Be especially careful if there are children about–hot oil is no fun in the wrong place.)
The next step is to waffle them. Fit them onto your waffle maker like so, and then CAREFULLY smash down the top and hold it while your tostones toast:
I didn’t take any more pictures of the waffled tostones, I was too busy eating them. Yes, they ARE worth the trouble.
Waffle Pajeon
Because the green onions became two feet high in the HeatCageKitchen garden, I decided to try Daniel’s Korean Scallion Pancake Waffle (aka “Pajeon.”) I ended up doing this twice–once according to the book, and once with gluten-free flour. Know what? They’re both good.
Plus, Daniel also points out something that I like to mention: cut the white, rooted bottoms off your scallions from the grocery store and grow them back. He suggests putting them in a glass of water–I’ve done that, and I’ve stuck them directly into the soil, and both methods work. However–I highly suggest buying organic green onions if you’re going to grow them. First, they’re probably not genetically modified, and two, no other issues like pesticides or other stuff. I’ve grown both, and the organics shoot up to the sky.
My, what big onions you have!
Thanks, they’re organic.
Flour Exclusives
But seriously, this recipe, while really easy to make, is, essentially, a flour ball–so keep that in mind if you’re trying to cut down on that sort of thing. A cup of flour, a teaspoon of salt, a teaspoon and a half of sugar, and a cup of water. Mix it, and pour over your cut onions which you place in between the divots.
Korean Scallion (Pajeon) Pancake Waffles
And the blogger learns a new word: divot, or the thing that makes the square in the waffle. (Honest, I didn’t know!)
Cover the whole thing:
Close the lid, cook them until they brown nicely (this is true for both regular and gluten-free flour) and you end up with this:
They don’t turn golden brown like breakfast waffles, so don’t overcook them.
The Sauce
Make up a bit of dipping sauce from the book (1 tsp toasted sesame seeds, 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, and 2 tablespoons honey, then mix it or shake it up) and you’ve got a tasty little snack going on. I didn’t eat a whole gluten-heavy waffle, but I did nibble a bit that came off on the waffle plate. Tasty, just like the gluten-free version, and while it’s somewhat crispy on the outside, the inside texture is more like sticky rice. With no egg, yeast, or baking powder, it’s just kind of sticky. This is not a deterrent, however.
Daniel also suggests using other veg, such as zucchini or carrots, in place of the scallions; just cut them down to matchstick size to fit the grooves.
Another week, I wanted to try out two more recipes, but I sorta did them my way. Grilled Pineapple and Grilled Halloumi are two separate recipes from the book (there is watermelon involved with the Halloumi), and I had them just because I wanted to have something different.
Admittedly, not the most common dinner combo.
Halloumi Waffling
I had some Halloumi left from a previous trip to Trader Joe’s; it’s quite expensive elsewhere, so I get it when I go and freeze it. (Unfortunately, at Trader Joe’s, it’s a “seasonal” item for grilling.) If you’ve never had Halloumi, it’s like feta, but not quite as acidic. Halloumi also doesn’t melt away like feta, holds its shape, and stays in the fridge for a long, long time. I started by slicing up the cheese and cooking it half and half:
Both stand up to waffle grilling
After the pineapple was finished, I finished up the cheese:
If I’d only realized it was already sliced. . .next time.
Oh, yes. . . .
I cooked it all up, and sat down to watch Season 11 of New Tricks, which had just arrived from my local library. I’m also binge-watching Sherlock.
I Was Recipe Testing
Now, before you go getting worried and thinking, “Amy’s eating pineapple and cheese for dinner?” Well, these are items I already had on hand, and it was easy, so I did. It’s not Velveeta, either. I don’t buy Halloumi very often, either–only when I head to Trader Joe’s. (No sign of them coming to my part of Houston yet.) Unfortunately, because it’s a “grilling cheese,” Trader Joe’s considers it a “seasonal item,” darnit! So if I want more, it’s back to Kroger or HEB for some that is at least double the price. Wish I’d known–one day I’ll have a cheese freezer where I can buy it on sale and keep it for whenever.
Most of the recipes in this book involve. . .flour. So, there’s a good chance I won’t be making all of them. But there are plenty of recipes that don’t involve flour or might be worth experimenting with gluten-free flours to try these interesting recipes. I sure would like to figure out how to make that pizza crust with GF flour and waffle it. Maybe next weekend I’ll try it.
Chicken & Waffles
Oh, and one thing on the famous “Chicken & Waffles”–it’s NOT, as many people believe, a “Southern dish.” I grew up in the South and never heard of Chicken & Waffles until the last couple of years. (Friend of the blog CN likes a place in Houston called The Breakfast Klub, a Midtown Houston place that serves, among other things, Chicken & Waffles. I’ve not been there myself.) Some clicking around revealed that no, it really isn’t Southern at all–and NPR has a whole story about it.
If you start talking about C&W being “Southern,” be prepared to have your face slapped. It began in Harlem, of all places, and is now served as a “soul food” dish nationwide. I wanted to yell at Ree Drummond last weekend for calling it a “Southern tradition,” because, it really isn’t. Now that you have been educated on the subject, please do not say that again. Thank you.
But you can certainly MAKE Chicken & Waffles all in the waffle maker, of course.
Some Things Aren’t Waffle-Ready
Admittedly, not everything will waffle. Smoothies, soup, salad greens–no. But to go with that Pea & Pesto Soup, a nice Gridded Grilled Cheese sandwich (page 37) or a nice Fawaffle might just fit the bill, right?
Remember, Thanksgiving is coming up quickly. Wouldn’t some waffled brownies, cakes, or other desserts have a place?
What To Make
Consider Waffled Oatmeal Chocolate Chip Cookies, page 163, Red Velvet Waffle Ice Cream Sandwiches, page 169, or a Wapple Pie, page 175. How about some Stuffing Waffles on page 156? Consider Waffled Macaroni & Cheese on page 67, where Daniel supplies his own recipe for a baked M&C and waffling it. Sure, it’s more work than a box–but it is Thanksgiving, right? Make extra, because it’s going to go fast. And anything you can do ahead of time is always going to help.
At the moment, I don’t have any waffling recipes posted on the recipe page, but I hope to get them up soon, along with some Thanksgiving recipes (if I can find them again.) But really. . .they’re everywhere, just go look for them on Pinterest for starters.
Will You Waffle?
Give it some thought as you plan your upcoming holiday meals or even next weekend. A waffle maker can make things easier, especially if you get some extra help. Remember, it’s 110v, so you can plug it in anywhere–and that will come in handy in a crowded kitchen, any time of year.
Happy Waffling!
Happy Sunday, Dear Readers:
Are you ready for this new week? Summer’s almost over, at least, for the upper states. Here in Texas, summer lasts until at least October. I could actually have a pool party if the weather held out that long. We’ll see. Last year I got strep throat. . .I don’t want that again.
The rains have returned to Houston this week, and while it’s not really “cool,” it is a little “less hot.” In 30 days the temperatures will go down about 10 degrees, and my plants will be happy about that.
Have you been watching Giada de Laurentiis’ new show, Giada in Italy? Giada took her daughter Jade on vacation in Positano, Italy, and they made a new series out of it. Or something like that. She’s cooking Italian food IN Italy, many with an American or California twist. Today’s show was cooking at a friend’s restaurant in the area, and there was a lot of Italian spoken while they worked. They cooked one of his signature dishes, and one of hers from her Las Vegas restaurant, plus her Sin City Cookies, also served in Vegas. Conveniently, Giada’s mother, stepfather, daughter and a couple of other close friends were there during filming, so they got a thumbs-up from everyone. Yes, Giada is waiting tables in this little place, too.
One thing Giada pointed out while she was making the cookies: chocolate chip cookies are an American creation. I knew that, of course, but she was serving them to Italians in a small town on the Amalfi Coast of Italy. There was no reaction from any of the local folks who had the cookies, but if Giada served them with her 10,000 megawatt smile, they didn’t pay much attention.
Speaking of the cookies. . .Giada used a stand mixer to make the cookie dough. . .and you know, it sure looked familiar. So I did a little clicking around, and guess what I found? Giada’s set list–and in it, no kidding, was SMEG! The stand mixer was a SMEG, but did not have the name stenciled across the side. Either they don’t sell it that way in Italy, it was specially made for Giada, or the props department removed the lettering and painted over it. But it was, indeed, a SMEG.
It’s what happens when you pay attention. Anyway. . . .
The garden’s doing OK–I’ve picked a number of Anaheim/Hatch chiles, and darnit, I found one more today while I was taking pictures. Maybe some of the grapefruit salsa will be in my future this week.
I was SO happy to be finally getting a nice looking red bell pepper, and the really hot summer got to it:
The red bell pepper that almost was.
The big white, wrinkled spot on the right is where the sun scorched it. I did, of course, water it, but heat indexes of 121 were just too much for it. I’ve never seen that happen. So, I’ll let it ripen a bit more and see what happens next. Might be just that side–and if the rest of it is OK to use, it’ll go into a pot of chili. There are flowers on the plant, so I could see more peppers, but like anything else in a garden, you wait for it.
In addition to the peppers and the sprouting orbs of tomatoes:
![IMG_2275[1]](https://heatcagekitchen.files.wordpress.com/2015/08/img_22751.jpg)
That’s actually a little red tomato, but for some reason, it looks like a double. Go figure. It’s one of the four organics I bought in the spring. There are several little green orbs, but this one. . .well, if it matures properly, I’ll happily eat it. The Sungold has about a dozen orbs, and plenty of flowers behind them. Sungold is a prolific-producing hybrid, and it’s been the one I’ve picked most often this summer. The Cherokee Purple and Chocolate Cherry haven’t done anything but sprout more leaves, so I guess it’s done–but I’ll wait and see on them, too.
Both basil plants are growing back nicely:
Basil, celery and. . .weeds.
Even if the new organic shoots are taking their sweet old time:
![IMG_2271[1]](https://heatcagekitchen.files.wordpress.com/2015/08/img_22711.jpg)
If it nets me one or two more pots of pesto, it’s worth the wait. Fingers crossed.
The citrus trees are doing well; the Key Lime tree has several orbs that should be ready for picking at some point in the next month or two; there were even some new flowers on it this week. But the Meyer Lemons are still a complete mystery:
![IMG_2277[1]](https://heatcagekitchen.files.wordpress.com/2015/08/img_22771.jpg)
They just sit there, not growing, just sitting there.
I have no idea.
Now, if you’re a longtime reader, you know it’s Hatch Chile time in Houston. Well, in New Mexico, too. The plant I have which grows these magical chiles is in a pot, not in the ground, and it has been a prolific producer this year. If it were in the ground, I’m sure the chiles would be as big as the ones I saw in Kroger this afternoon:
Hatch Chile, up close
This one was about nine inches long–much bigger than the ones I get, which are about as big as my index finger. I also don’t leave them on the plant too long, or they’ll get red–and hot.
Kroger gets into the Hatch act.
Central Market posted some pictures on Facebook this weekend of the farm land in Hatch, NM. Friend of the blog BL, who I used to work with at Boeing, lives in Las Cruces, NM, and when I posted the pictures on my wall, he said that he lives about 20 miles away; it’s just farm land. But hey–they grow these beautiful peppers there, so why not post them?
I didn’t buy any, although I thought about it. I mean, they grow in my back garden. . .maybe next week.
There are 100 recipes in Central Market’s database, and I went looking for a recipe to use the ones that have been in my fridge for a while, waiting on me to finish thinking about what to do with them. I also had two jalapeno peppers, also grown in the back garden, about the size of the top digit of my thumb. Here’s a primer for “first time Hatchers,” if you’re interested, too. But with the second harvest coming soon for these peppers, I decided to take the pepper by the horns and do something.
Breakfast.
I roasted them up under the broiler–and that’s a smell you can’t bottle or fake, it’s wonderful:
Roasted peppers. . .yum.
I’ve done this before, but not in many years. You roast them until the skin burns and bubbles like this, then put them in a bowl and cover with plastic wrap, or a cover like I did:
They’re cooling, and the dampness helps the peel come off.
If you don’t, you end up with a hard-to-chew outer layer–like the shipping plastic on your smartphone screen, or the keypad on that new microwave oven. It’s easy to remove once they’re cool enough to handle.
This is one I peeled.
When I was finished, this is what I ended up with:
![IMG_2265[1]](https://i0.wp.com/heatcagekitchen.com/wp-content/uploads/2015/08/img_22651.jpg)
The remains of the day (and the good stuff in the bowl.)
Good thing you can buy them canned, right?
I think I bought the Hatch brand chiles at HEB. I’m so glad they’re gluten-free! (Yes, they usually are, even without the labeling.)
Yes, I know–“what took you so long, Amy?” Well. . .I just had to think about it. I’ve got lots on my mind, you know, and only two paws for workin’ it and taking pictures. (The paws still burn a little from the capsaicin.)
Oh, and I’ll repeat my warning that I posted months ago: when you are handling chiles, do wear gloves. You can get a box of 100 for about $8 at Sally Beauty Supply, don’t worry about what color they are. Seriously–you do not want to be fumbling around trying to put milk in the eyedropper while your eye is burning. Dairy milk, that’s the only cure I could find on an iPhone during Christmas when I forgot to do it earlier. At least I didn’t rub my eyes this time. The heat is concentrated in the seeds and ribs, but you can still end up burning your eyes if you do something wrong. I speak from experience. Only bell peppers won’t burn you alive, OK? WEAR GLOVES WHEN HANDLING PEPPERS.
Breakfast went into the Crock Pot–2 cups of milk, 10 eggs, the chiles, and some Italian sausage, browned beforehand:
Just plain old Italian sausage.
And don’t forget the Colby cheese:
Colby’s good, like a milder Cheddar; but Cheddar’s good, too.
Then the whole business was mixed with a hand-blender (aka “boat motor”) and the cheese mixed in:
Into the Crock Pot it goes!
And cooked for four hours.
I’ll eat it all week, soon as I pack it up into containers so I can soak the Crock Pot stoneware thingy.
If you’re thinking about Hatch chiles, you’d better hurry up–pay 77 cents a pound now for US-grown chiles, or $1.98 a pound later for Mexico-grown chiles (which are available year-round.) Hatch chiles don’t last long, so get a move on. There are recipes on Central Market’s website, or you can create your own.
Next post, I’ll tell you about the big fish that the GER brought me last week. For now, I’ve got to get to bed.
Enjoy!
