Ginger Lobster Sauce

This sauce is from Chef Jef, who uses this for his amazing brunch entree Lobster Crepes.

Ingredients
4 Tablespoons butter
3 Tablespoons pickled ginger, minced ( you can substitute with freshly grated ginger)
1 Tablespoons minced garlic
1 portion lobster meat, minced
1 Tablespoons lobster boullion
1 teaspoon Parsley, minced
2 cups water
2 Tablespoons roux

Process
1. In a small pan melt the butter.
2. Add ginger and garlic, and sweat until the garlic is almost translucent.
3. Add the lobster base and combine with a whisk.
4. Add the minced lobster and parsley.
5. Add the water and bring to a boil.
6. Add the roux and continue to cook for two minutes. (note this will not thicken it up only enrich the base).

Serve over lobster crepes.

North Haven Brunch

Oh how I cherish Hi-Ho's handwriting. A picture is worth a thousand words. This is from one of my cousins on my father's side.

Sausage Brunch Casserole

Ingredients
1 pounds ground pork sausage
1 (8 ounce) package refrigerated crescent roll dough
2 cups mozzarella cheese
6 large eggs, beaten
1 cup milk
salt and pepper to taste

Directions
1. Place sausage in a large, deep skillet. Cook over
medium high heat until evenly brown.
2. Drain, crumble and set aside.
3. Preheat oven to 425 degrees F (220 degrees C).
4. Lightly grease a 9x13 inch baking pan.
5. Lay crescent rolls flat in the bottom of the pan.
6. Cook rolls 5-10 min till just starting to brown.
7. Combine cooked sausage, cheese, eggs, milk, salt and pepper pour over
crescent rolls.
8. Bake in preheated oven for 15 minutes, until bubbly and rolls are baked


Also good with cheddar cheese. This is a really good brunch and different from a torn bread or hash brown potato base.

Egg's benedict

I've been debating how to write this recipe out. I've decided, I am going to leave it as a photo essay to one of my favorite breakfast or brunch options ever. It is also what SP makes me for every Mother's Day. For instructions, he always uses the Joy of Cooking. So all you need is a good cookbook, and these pictures as a way of doing it! It is time consuming and laborious, but well worth your time.

Ingredients
eggs
sliced tomatoes (or bacon)
butter
vinegar
and if you don't want to make it yourself, some premade or packaged Hollandaise sauce (My ancestors just rolled over in their graves at the very mention of such a thing.)

Process
1. While you bring a large pot of water to a boil, prepare your Hollandaise sauce according to directions over a double boiler. Look closely, SP invented his own by putting a large glass bowl over a sauce pan of boiling water.




























































































































2. Very carefully breaking your egg into a spatula, poach your eggs in lightly rolling boiling water doused with a little vinegar.


































3. Toast some English muffins.

4. Plate the muffins, with sliced tomato (or if you insist bacon) and cover with the poached egg.






























5. Whisk your Hollandaise again.



























6. Liberally coat in Hollandaise.


























7. Re-coat if desired. Serve with extra Hollandaise on the side.



























I don't think I mentioned this. I love Hollandaise. I like my Eggs Benedict bathing in it. Come to think of it, I think I'd like a lot of things bathed in Hollandaise.

Baba's Pop Overs

I knew that SP was the man for me when he told me how much he likes making pop overs. We actually registered for two pop over racks when we were married! This recipe is clearly written before such a thing was invented, so if you don't have pop over trays, clearly you can improvise! Pop overs are quite fun and a nice switch from their close cousin Yorkshire Pudding, and they work well with any meal!

Ingredients
1 cup milk
1 cup flour
2 eggs
salt

Process

1. Preheat oven to 375 degrees (the recipe calls for a quick oven but I have not figured out a translation to that yet).
2. Combine ingredients and beat with egg beater until foaming.
3. Heat muffin pan with butter in cups until sizzling.
   
4. Fill cups half full.
5. Bake for 1/2 hour ("in quick oven").
   

Half the recipe will make 6 pop overs. If you divide the recipe still use 2 eggs. You can also use this recipe for Yorkshire Pudding, though Yorkshire does have some variations.

Farmer's Casserole

Farmer's Casserole
Yield: 6 servings

Ingredients
4 cups frozen shredded hashbrowns
3/4 cup shredded Monterey Jack cheese
1 pound cooked and crumbled sausage
1/4 cup chopped green onions
4 eggs
1 can (12 ounces) evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt

Process

1. Place potatoes in an 8 inch square baking dish. Sprinkle with cheese, sausage, and onions.
2. Beat eggs, milk, pepper, and salt; pour over everything in baking dish.
3. Cover and refrigerate several hours or overnight.
4. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 degrees.
5. Bake, uncovered 55-60 minutes or until a knife inserted in the center comes out clean.

Sausage Brunch Casserole

Sausage Brunch Casserole
Ingredients
1 pound ground pork sausage
1 (8 ounce) package
refrigerated crescent roll dough
2 cups mozzarella cheese
6 large eggs, beaten
1 cup milk
salt and pepper to taste

Directions

1. Preheat oven to 425 degrees
   
2. Lightly grease a 9x13 inch baking pan.
3. Place sausage in a large, deep skillet.
   
4. Cook over medium high heat until evenly brown.
   
5. Drain, crumble and set aside.
6. Lay crescent rolls flat in the bottom of the greased baking pan.
   
7. Cook rolls 5-10 min till just starting to brown.
8. Combine cooked sausage, cheese, eggs, milk, salt and pepper pour over crescent rolls.
9. Bake in preheated oven for 15 minutes, until bubbly and rolls are baked

Serve with good cheddar cheese.