Saturday, December 31, 2011

Countdown To New Years

I love breakfast and if given the choice, I would have bacon and eggs over just about anything. In fact, I like it so much, I often have it for dinner. 
Unlike most meals, I somehow never feel “legally responsible” for breakfast because my mother always told me to eat a good one and I do… but just on the weekends or on holidays.

I had Eggs Benedict and Cheese Grits for Christmas and plan to make a Mexican brunch on New Year’s Day.

It’s not the same old breakfast people are use to getting and there is nothing easier for an enormous crowd than Mexican. These recipes also taste delightful for anyone nursing a bit of a hangover.

You can find the recipes for the Queso Fundido and Salsa Verde on my recipe page.

Serve with miniature Margaritas,
Bloody Mary’s and

Patron and lime with a straw.

Miniatures just so you don’t forget how good this breakfast actually is.

Bon Appetit and Happy New Years!

adapted from Diana Kennedy
3 pounds of pork butt, with plenty of fat
1 cup of orange juice
3 cups of water
2 teaspoons of salt

Cut pork into strips (three inches by one inch), add to a large pot with the liquids and salt. Bring to a boil and then simmer uncovered on low for 2 hours.

Turn heat up to medium high, and continue to cook until all the liquid has evaporated and the pork fat has rendered - about 45 minutes

When pork has browned on both sides, it’s ready (there will be liquid fat in the pan).

Serve shredded on a tortilla with Salsa Verde.

How easy is this recipe...
Beef Shank

Salt and pepper the meat. Brown on the stovetop.

Place in slow cooker and cover with 1 cup of beef broth.
Cook on low 8-10 hours.

Serve on tortilla with a pile of Pico de Gallo.

Pico de Gallo
Five plum (Roma) tomatoes
1/2 large or 1 small onion
3 jalapeno peppers
Handful of cilantro
lime juice

Chop tomatoes, onion, jalapeno and cilantro. Squeeze with fresh lime juice and season with salt.

Dessert for Breakfast? I’m not into cookies but this is one of my favorite recipes. Easy and so addicted with the caramel. I'll serve these along with Rosettes and butter cookie cutouts.

Caramel Pecan Cookie

1 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
30 caramels, halved and flattened
2 cups (12 ounces) semisweet chocolate chips
1 tablespoon shortening

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.

Roll into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten slightly. Bake at 325° for 12-15 minutes or until golden brown. Remove to wire racks to cool.
Place a half-caramel on each cookie. Melt the chocolate chips and shortening; drizzle over cookies. Top with pecans. Let stand until firm. Yield: 5 dozen.