Breakfast Sausage and Sweet Potato Bowl
Breakfast Sausage and Sweet Potato Bowl
Chili-Lime Dressing:
- 2 limes, zested
- ¼ cup lime juice
- 1 tsp. garlic, minced
- ¼ cup honey
- ¼ cup canola oil
- 3 tsp. roasted jalapeno, skin and seeds removed
- ½ tsp. salt
Charred Scallion Yogurt:
- 6 scallions
- 2 tsp. lemon juice
- Salt and pepper to taste
- 1 Tbsp. vegetable oil
- 2 sweet potatoes, cut into wedges
- 8 oz. Breakfast Sausage
- 2 cups shredded red cabbage
- ¼ cup pepitas
- ½ cup quinoa
- 1 cup water
- ½ cup millet
- 2 CUP water
- 2 cups milk
- 1 Tbsp. cornstarch
- 4 Tbsp. water
- 4 oz. cream cheese
- 4 oz. cheddar cheese, grated
- 1 tsp. salt
- 1/2 teaspoon pepper
- 8 oz. Pulled Chicken, cooked
- 6 oz. broccoli florets, blanched
- 3 oz. Bacon, cooked and chopped
Peach-Jalapeno Mustard:
- ½ cup grilled peach, diced
- 1 Tbsp. roasted jalapeno, skin and seeds removed
- 2 Tbsp. dijon mustard
- 2 Tbsp. whole grain mustard
Pickled Red Onion:
- 1 ¾ cups distilled vinegar
- ¾ cups water
- ½ cup sugar
- 1 Tbsp. pickling spice
- 1 red onion, sliced thinly
4ea Brioche buns, toasted:
- 1 Pork Loin, roasted and sliced
- 4 oz fontina cheese, sliced
- ½ cup Peach-Jalapeno mustard
- ½ cup pickled red onion
- 2 cups arugula
- 4 eggs, cooked sunny side up
Piadina:
- 3 ⅓ cups AP flour
- 2 tsp salt
- 3tsp baking powder
- ¼ cup EVO
- ¼ cup milk
- ½ cup water
Braised Kale:
- 1 cup yellow onion, sliced
- 2 cloves garlic, sliced
- ¼ cup Ham, diced
- ¼ cup EVO
- 1 bunch kale, stems removed and sliced into ½ inch ribbons
- white wine vinegar to taste
- salt to taste
Roasted Tomatoes:
- 6 Roma tomatoes
- 2 Tbsp Extra Virgin Olive Oil
- Salt and pepper
Garlic Aioli
- ½ cup Mayonnaise
- ½ tsp garlic, minced
- 1 tsp lemon juice
- ¼ tsp lemon zest
4 eggs, scrambled
12 slices Bacon, cooked
Tomatillo Sauce:
- 3 tomatillos, husk removed, rinsed, quartered
- 1 small yellow onion, diced
- 1 bunch cilantro, rough chopped
- 1 lime juiced
- Salt and pepper to taste
Pickled Red Onions:
- ¼ cup sugar
- 1 tsp kosher salt
- ¼ cup red wine vinegar
- ½ red onion, sliced thin
Taco:
- 1 cup vegetable oil
- 4 slices ham
- 4 eggs, scrambled
- 3 Roma tomatoes, small dice
- ½ cup sour cream
- ½ lb.queso fresco, crumbled
- 2 Tbsp. Cilantro leaves
Waffle Batter:
- 1 Tbsp coconut oil
- 2 1/4 cup grits
- 1 1/4 cup cheddar cheese, shredded
- 1 cup sorghum flour
- 1 tsp xanthan gum
- 2 eggs
- 1/2 each jalapeño, seeded and small dice
- 1-2 strips cooked and chopped Bacon
Spicy Chicken:
- 8 oz pulled chicken, cooked
- 1/4 cup corn starch
- 1 Tbsp ground pepper
- 1 tsp paprika
- 2 each eggs, whisked
- 1 tsp salt
- 1/3 cup water
- 1/4 cup corn starch
- 1 cup grits, quick cooking
- 1 tsp paprika
- 1 tsp salt
- 1 cup Franks hot sauce
Slaw:
- 1 cup green cabbage shredded
- 1/2 each shallot, shaved
- 1/2 each red pepper
- 1 Tbsp vinegar
- 2 Tbsp olive oil
- 2 tsp maple syrup
- 1/2 tsp salt
- 1/4 tsp pepper
Spicy Syrup:
- 8 oz maple syrup
- 3 oz Sriracha
- 1 tsp black pepper
Guajillo Chili Sauce:
- 4 Guajillo chilies, stem and seeds removed
- 1/2 cup white onions, diced
- 1 clove garlic
- 2 Tbsp. vegetable or canola oil
- 1 lb. Chorizo
- ¼ cup yellow onion, small dice
- 1 lb. Yukon gold potatoes, small dice
- Salt and pepper to taste
- 4 Pambazo rolls or large sub rolls
- 4 large eggs, scrambled
- ½ lb. queso fresco, crumbled
- 2 Breakfast Sausage Patties
- 2 slices American Cheese
- 2 sourdough English muffins, sliced in half
- 2 Tbsp. butter
- 2 Tbsp. Sir Kensington’s Special Sauce
- 2 Heirloom tomatoes, sliced 1/4” thick. different varieties if possible
- 2 Free Range Eggs, beaten with whisk in bowl until frothy
- ¼ cup baby greens such as arugula or mustard greens
- 1 cup yellow onion, chopped
- 1 clove garlic, chopped
- 3 Tbsp. Butter
- 1 lb. Chorizo
- ¼ cup AP flour
- 2 cups half and half
- 2 cups vegetable oil
- 4 large Yukon gold potatoes, boiled until tender and cooled overnight and large dice
- 1 lb. pork belly, braised until tender, cooled overnight and medium diced
- ½ pound shredded sharp white cheddar
- 2 Tbsp. Chives, chopped
- 1 Tablespoon olive oil
- 1/3 C. carrot, small diced
- 1/3 C. celery, small diced
- 1/3 C shallot, minced
- 2 each garlic cloves, minced
- 12 oz Pork Loin medium diced and marinated with 1/2 C. olive oil, 2 Tbs Italian seasoning and 1 Tablespoon salt
- 12 oz Breakfast Sausage
- 1/2 C. olives, minced
- 2 Tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2/3 C. quick cooking rolled oats
- 2 Tablespoons red wine vinegar
- 1 Tablespoon Italian seasoning
- 4 each egg
- 4 each Bacon slices