I get to be a part of a lovely group of friends that exchange turns hosting Sunday brunch each week. Last Sunday was our intimidating turn after the other hosts have already set the bar extremely high. Being excited about planning a menu, a Mexican themed concept came into my mind. My first thought was to replace the southern traditional biscuit with a cheesy corn muffin filled with jalapenos and chorizo sausage. Also, I dreamed of pairing scrambled eggs with sauteed onions, tomatoes, and peppers topped with goat cheese along side some roasted potatoes with home made roasted tomato aioli drizzled on top. After eating this, dreams really do come true! This is definately a winner, to say the least.
Roasted Potatoes with Fresh Roasted Tomato Aioli:
5-10 Russet potatoes, cleaned
Salt, black pepper
cayenne pepper (to taste)
Cut the washed potatoes into small cubes. Place them in a bowl and cover them well with olive oil. Salt and pepper generously. Toss or stir around and season once again. Place the potatoes on a sheet pan in a single layer. They need to be in a single layer in order to brown and get crispy. Gently sprinkle a few dashes of cayenne pepper on top. Place in a preheated oven at 450 degrees for 35 minutes. Remove the pan from the oven and let them set for 3-4 minutes before attempting to remove them from the pan. Place in a dish and lightly drizzle the tomato aioli on top. Top with some fresh cilantro and BAM!
2 fresh and ripe Roma tomatoes
1/2 red onion, chopped
3 cloves garlic, chopped
3 splashes of sherry vinegar
1 tablespoon paprika
1-2 splashes of Tabasco sauce
2 cups prepared mayonnaise
salt and pepper
Heat the oven to 450 degrees. Slice the tomatoes in half and place them on a sheet pan. Drizzle generously with olive oil and season with salt and pepper. Roast in the oven for 30 minutes. Remove and let cool. Season the chopped onion with salt and pepper in a skillet with oil over medium high heat. Cook until softened. Once almost done, about 4 minutes, add the garlic and paprika. Cook for an additional minute and then remove from the heat. Once cool, add the tomatoes and the onion mixture to a food processor. Add the mayonnaise and blend until it’s a smooth puree. Add a couple splashes of sherry vinegar and a splash of Tabasco sauce. Once combined, set aside in the refrigerator for at least 30 minutes in order to make magic happen. This aioli would be amazing on so many different things, such as burgers, sandwiches, fish tacos, fried green tomatoes, etc. It’s amazing.
Eggs scrambled in the garden:
1 dozen eggs (feeds 6 people)
Salt and pepper
1 small or 1 /2 large red onion
1/2 green bell pepper
1/2 orange bell pepper
2 Tablespoons of Rotel tomatoes
2-3 cloves of garlic, chopped finely
Fresh Parsley, chopped
Heat a skillet with a drizzle of olive oil over medium high heat. Break the eggs into a bowl and add salt, pepper, and a splash of milk. Beat until well mixed. Set aside. Add the onions, pepper, and Rotel to the skillet. Cook until softened, about 4 minutes while stirring occasionally. Just before being done, add the garlic. If you add the garlic at the beginning, it can burn and turn bitter. Cook an additional minute and then add the eggs. Stir occasionally until well scrambled, approximately 5-6 minutes. Once done, remove from the heat and top with crumbles of goat cheese. Top with chopped fresh parsley and serve. It’s absolutely the best way to eat eggs!
Cheesy Corn Muffins with Chorizo Sausage:
2 boxes Jiffy muffin mix
8 ounces of shredded sharp cheddar
1/2 can of cream corn
2-3 tablespoons of chopped jalapeno peppers
splash of Tabasco sauce
1 jar of Hot Jalapeno Peppper Jelly
1 package of Chorizo Beef (9 ounces)
Heat a skillet with a drizzle of olive oil on medium high heat. Add the Chorizo and cook until browned, stirring occasionally. It takes about 5 minutes. Remove from the heat and drain the excess grease. Chorizo can be very greasy so I used a strainer. Set aside to cool. Combine the muffin mix, eggs, jalapenos, and corn into a bowl. Stir gently. At no point do you want to OVER stir your batter so be gentle. At any point the batter doesn’t look moist enough, simply add more corn. Fold in the cheese, Chorizo, and a dash or few of hot sauce and stir until combined. Set aside and let it set while you turn the oven on and preheat it to 400 degrees. The batter really needs this time to better itself. When the oven is hot, spray a muffin pan with nonstick spray. Melt 1/4 -1/2 stick of butter. Spoon a 1/2 teaspoon of melted butter into each muffin mold. This helps give the muffins a great crispy golden crust. If you pour too much butter, remember which one it is and make sure you eat it because it’ll be the BEST! Fill the muffin pans with batter until each mold is 3/4 full. Bake for 20-25 minutes or until golden brown. Remove from the oven and let cool for 5 minutes before removing from the pan. Serve with a spoon of pepper jelly and enjoy!
The BRUNCH BUNCH!