This recipe was born of two realizations: 1. The blog had a gross and negligent amount of both sweet and breakfast items, not to mention sweet breakfast items. 2. My life had a gross and negligent amount of churros in it.
So in other words, creating a recipe that encourages the flavors of churros and Mexican hot chocolate for breakfast, but with all the ease of French toast was my destiny.
For me this recipe 100% works even if you don’t have the biggest sweet tooth because the chocolate drizzle uses dark chocolate and enough spice to balance out the cinnamon sugar the toast is dipped in. This recipe was totally experimental for me, but seeing my boyfriend inhale 3 super-sized slices in one sitting told me everything I needed to know.
Continue reading “Churro French Toast with Chili Chocolate Drizzle”
A trip to Charleston, South Carolina had the power to turn anyone into a shrimp and grits eating fool. Most traditional shrimp and grits recipes use a kind of tomato-y peppery sauce on top of the shrimp. I wanted to take that idea and cheesy grits and kick it into overdrive.
Shrimp fra diavlo keeps the kind of spicy tomato goodness on a classic shrimp and grits, but amps up the garlic and herb content to make it sing. And the cacio e pepe grits? Ohhhhh those grits. Cacio e pepe is a Roman pasta dish that is essentially the real Italian version of an Alfredo. Cacio e pepe translates into cheese and pepper. So think parmesan cheesy grits with a huge black pepper punch. Even my friend Mike who lived in Charleston called them the best grits he’s ever had. Put simply, this shrimp and grits goes beyond classic Charleston into nirvana.
Continue reading “Shrimp Fra Diavlo with Cacio E Pepe Grits”
Brunch rules. It gives you an excuse to day drink, and it’s a time where people get creative in food combinations. Hi chicken and waffles, shrimp and grits, and biscuits and gravy. One by one I’m on a mission to provide the best brunch recipes, and this here is a special one.
My brother Sean, aka The Biscuit Queen, is the most incredible baker. He provided the extra fluffy, extremely layered, and above all; inordinately buttery recipe for the biscuits. I could wax poetic about how beautiful and artisinal these biscuits are with their subtle honey flavor and golden glow.
And to pair with them is my sausage gravy that’s packed with fresh sage and some crushed red pepper for your nerve. The salty gravy with attitude absorbs so beautifully into the sweet and buttery biscuits.
In short, this dish tastes like warmth and family because that’s where it comes from. You also get to read the recipe as my brother wrote it which is fun.
Continue reading “Honey Butter Biscuits and Sausage Gravy”
I feel like anyone who’s followed me for a while had to have known that a chicken and waffles recipe was coming eventually. How could it not? I consider chicken and waffles to be the ultimate not only brunch, but possibly southern dish as well. You have your salty, sweet, crispy, soft, and juicy all in one plate.
For my recipe I took inspiration from Michelin starred Dusek’s in Chicago
Continue reading “Togarashi Fried Chicken, Ginger Scallion Waffles, and Miso Butter”
This year for Thanksgiving my boyfriend went over to his parents’ house. Instead of the usual turkey there was a giant and too delicious for words ham. Normally I am not a big ham eater. I can’t put my finger on why, it just never really appealed to me. But this ham, oh man this ham. It was so juicy and sweet and I could not get enough.
Continue reading “Croque Madame”