02/15/16
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My 7 Favorite Recipes for National Breakfast Week


It’s National Breakfast Week!

Here’s a week’s worth of my favorite ways to start the day…


7. Patatas y Huevos Burritos

A little taste of my own childhood. Hearty and filling…lots of love on very little coin.

 


6. Sriracha Bacon Pancake Wraps

This recipe was actually invented while racing out of Chef Terry’s kitchen one day, on our way to a cooking event.

He had made pancakes, eggs, and bacon for his family that morning and, feeling slightly peckish (as always), I rolled all three together, and splashed it with a manly helping of Sriracha sauce, not realizing that the pancakes had already been drizzled with maple syrup.

The combination of sweet-spicy-savory-crunchy-soft and eggy turned out to be fantastic!


5. Taylor’s Pork Roll Breakfast Biscuit

Taylor’s Pork roll (regionally known as Taylor Ham)is a pork-based processed meat originating and commonly available in New Jersey and parts of Pennsylvania and Maryland. It was developed in 1856 by John Taylor of Trenton, New Jersey, and sold as “Taylor Ham”.

Other producers entered the market, and subsequent food labeling regulations required Taylor to designate it as a “pork roll” alongside their competitors.


4. Quick and Easy Pork Meatball Pho

Sometimes the best breakfast isn’t even breakfast. A steaming, spicy bowl of Pho can really get your blood pumping on a cold morning! Need it more “breakfasty?” – Lay a lightly poached egg over the top and dig in!


3. Biscuits & Sausage Gravy

One of my all-time favorite breakfast dishes, biscuits and gravy, especially homemade sausage gravy is crazy easy to make from scratch, and SO much tastier than anything you’re going to find in a bottle or can. In fact, it’s so easy that I put together a quick video to show you, step-by-step, how simple this 5-ingredient dish really is!

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.


2. Bacon Apple Cheddar Dutch Baby

A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is a sweet popover that is normally served for breakfast. It is derived from the German pfannkuchen.


1. My #1 favorite breakfast: Hangtown Fry!~

Oysters may not be your thing, and that’s okay…somebody has to be wrong. Farm-fresh scrambled eggs, fresh Willapa extra-small oysters sauteed in butter with garlic and shallots, smokey bacon right out of the Traeger… oh, baby!

If I see this on the menu, I close it up and order…with a side of rye toast, please…

11/15/12
Quick & Easy Meatball Pho

Quick and Easy Pork Meatball Pho

Easy Meatball Pho

The pho recipe from this week’s menu was so good, I just have to share it with everyone.

Man, I love pho…if God made anything better than this, He kept it for Himself…

-Chef Perry

Pork Meatball Pho

Pho (fuhh) is a Vietnamese noodle soup, usually served with beef (phở bò) or chicken (phở gà). 

A popular street and night food, pho originated in the early 20th century in northern Vietnam.

With the Vietnam war and the victory of the North Vietnamese, phở was brought to many countries by Vietnamese refugees fleeing Vietnam from the 1970s onwards. Pho is listed at number 28 on “World’s 50 most delicious foods” compiled by CNN Go in 2011.

This is one of my favorite dishes in the world, and it’s really good for you!

 

Yield: 2 servings        Active Time: 5 min.   Total Time: 28 min.


Pork Meatballs

  • 3/4 lb. ground pork
  • 3 sprigs Thai basil
  • 2 garlic cloves, minced
  • 1/2 tsp. each: sea salt & black pepper

Soup

  • 10 sprigs cilantro
  • 4 cups low sodium beef broth
  • 1 whole star anise pods
  • 1/2 med. yellow onion
  • 1/2 inch ginger
  • 1/2 tbsp. low sodium soy sauce
  • 1/2 tbsp. Thai fish sauce
  • 4 oz. rice noodles

Pho “Salad”

  • 1 cup bean sprouts (mung beans)
  • 4 sprigs Thai basil
  • 2 green onions
  • 1 lime

Mise en Place

Finely chop Thai basil. Mince garlic. Chop cilantro. Thinly slice yellow and green onions. Quarter lime.

Preparation

Add beef broth, ginger and yellow onion to a large pot. Add fish sauce, star anise, and soy sauce. Bring to a simmer.

Meanwhile, combine the ground pork, Thai basil, garlic and salt & black pepper. Roll the meat mixture into 1 inch balls and set aside.

When the soup comes to a low simmer, drop the meatballs into the simmering soup. Simmer the meatballs gently (without boiling) for about 20 minutes. For a traditional presentation, remove the meatballs from the broth, allow to cook, slice, and return to broth. This step is optional.

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.

 

Place your rice noodles into a bowl and add boiling water. Allow to sit for 5-10 minutes (depending on how thick your noodles are). Test for doneness.

Drain and rinse with cold water when done. Set aside.

Add some noodles to a bowl. Spoon the meatballs and broth over the noodles. Sprinkle with cilantro. Serve hot and top soup with Pho Salad just before eating.

Optional toppings: jalapeno, sriracha hot pepper sauce, & hoisin sauce.