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Inspired Brunch

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I thoroughly enjoyed cooking this Saturday at the Red Stick Farmer’s Market this weekend. I decided to expand a pickled onion and strawberry salad I created last strawberry season and and a sweet potato and sausage hash done in an “Inspired” way. 🙂 I decided to make a sweet and sour pork sausage with a savory sweet potato hash to go with the salad for a seasonal and flavorful weekend brunch.

Check out the recipes below. You can also catch me in action with the short video by Lena Farms on Facebook with some quick tips on uses for apple cider vinegar. As always, share your thoughts!

 

Pickled Onion and Strawberry Salad
Serves 4-6

Ingredients:
1 cup of chopped strawberries
1 cup of sliced onion (1 small)
1/4 cup apple cider vinegar
1 tbsp. strawberry ghost pepper jam
1 cup shredded arugula
2 tbsp. chopped parsley
1/2 tsp. sea salt
1/2 tsp. coarse black pepper

 

Sweet and sour pork sausage with Sweet Potato Hash
Serves 4-6

Main Ingredients:
1/2 lb. cubed smoked sausage
1 1/2 medium sweet potato cubed (2 cups)
1 tsp. dried rosemary
1 tsp. sweet paprika
1 tsp. coarse black pepper
1 cup water
1 tbsp. olive or canola oil
1/2 cup chopped green onion bottoms
1 pinch of salt

Sweet and sour sauce ingredients:
1/4 cup balsamic vinegar
1 tbsp. pineapple ghost pepper jelly

Directions:
1. Add apple cider vinegar and jam to a medium-sized bowl and mix well with a fork until well blended.
2. Cut an onion in half then peel each half. Slice each half thinly and add to the vinegar mixture. Let sit for 15 minutes.
3. Peel and rinse sweet potato. Using aggression and a sharp knife (haha), cut sweet potato in half, then into thirds before dicing into small cubes.
4. Clean green onion stems and bulb bottoms well under running water and then cut off rooted ends (can be replanted). Thinly cut ends up to where the stem turns green.
5. Add oil and onion to a large skillet over medium heat. Cook for 2 minutes then add sweet potato. Add 1/2 cup of water . Add paprika, pepper and rosemary and mix well. Let cook for 6 minutes, shaking the skillet or stirring occasionally.
6. Cut sausage in half longwise, then in half again to make cubing the sausage easier.
7. Add potatoes and onion to a small bowl and place sausage in same skillet with 1/4 cup of water and let sausage cook for 3-5 minutes until water evaporates. Add potatoes back in and if potatoes are undercooked (still hard) add a splash of water.
8. In the bowl from the potatoes, add balsamic vinegar and jelly and mix well with a fork until blended. Add to sausage and potato mix and stir well. Cook for 3 minutes until liquid evaporates and remove from heat. Add a pinch of salt it desired.
9. Rinse and slice strawberries and add to the bowl of pickled onion.
10. Rinse and chop parsley and arugula and add it and seasoning to the bowl. Mix well.
11. Plate both and enjoy.

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A Bit Of Hash

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I meant it when I said that I like to use my leftovers. I went to the farmer’s market Saturday and picked up some fresh red potatoes, spinach green onion and egg to make a hash with my leftover steak from my steak dinner. I typically like to keep leftover reheating of items like steak or seafood to 1-3 days. When I say this was delicious and hit the spot after kickboxing and Krav Maga, I do not jest. While  I was prepping the potatoes for this dish, I also decided to make two single-serving bags for breakfast during the week or weekend brunch. Essentially you would expand the potato portion of the recipe below for the number of people you are cooking for, prep the onion and potatoes in the same way and put it in a Ziploc bag and then the freezer until ready to use. You can also add white onion and bell pepper if desired. See the ingredients and recipe below for this easy breakfast brunch or dinner. As always, feel free to share your thoughts.

 

Ingredients:

  • 1-2 small red potatoes (1/2 cup)
  • ¼ cup of chopped green onion
  • 1 cup chopped spinach
  • 2 eggs
  • ½ cup of water
  • 1 tbsp. minced garlic
  • 2 tsp. salt
  • 2 tsp. onion powder
  • 2 tsp. coarse black pepper
  • 1 tbsp. of oil or butter of choice
  • Leftover steak (4-6 oz)

 

Directions:

  1. Wash potatoes. Cut in half longwise and then dice each half by slicing each half into strips and then dicing into smaller pieces. You want them small so that they cook faster.
  2. Rinse and chop green onion. (Reserve a tbsp. of onion for eggs.) Smash garlic gloves to remove skin with the flat of your knife, cut off ends and then run dice until fine.
  3. Use half of the oil of your choice and heat over medium heat until pan is hot.
  4. Add potatoes, green onion, garlic and half of seasoning. Let simmer for 2-3 minutes before adding water topping it and reducing to medium-low heat. Let cook for 8 minutes.
  5. Rinse and chop spinach while potatoes are cooking. After 8 minutes stir the mixture and then add the spinach and the other half of seasoning. Let cook for 5 minutes.
  6. While spinach is cooking, cube the remaining steak. Reduce heat on potatoes and add steak to pan. Let cook for 2 minutes then cut off heat. The steak will continue to cook in residual heat.
  7. In a separate pan, heat the other half of the oil and drop in the 1 tbsp. of green onion. Once heated add eggs and cook to preferred temperature.
  8. Plate hash and top with the eggs. Enjoy!