Sunday, December 8, 2013

Sunday Brunch- Strawberry Stuffed French Toast

Sunday Brunch!

Make this with your kids

Strawberry Stuffed French Toast

4 slices cinnamon Texas toast
1 small container cream cheese
1 container fresh strawberries
4 cups crushed corn flakes
2 eggs
1 cup water
1/4 cup sugar
powder sugar for dusting
1 medium pot
canola oil for frying
syrup for dipping

This is a great Sunday morning item to get the whole family involved in. Start by having the kids crush the corn flakes in the bag. give them a rolling pin, or another user friendly crushing device. While the kids are killing the corn flakes, you get the pot of oil on the stove, put enough oil in the pan so u can fry on piece of toast at a time, u want the temp of the oil to reach 325-350 degrees.

Using a food processor puree the cream cheese, about 10 strawberries, and sugar. Set the mixture aside. This step could be done the night before. Slice the toast in half the long way, and spread the cream cheese evenly on the four half's, place the the other half on top. crack the two eggs, add water, and mix well. pour the egg mixture in a flat surface so it is easy for you and the kids to bread.

Now you are all ready to bread the toast. dab each side of the toast in the egg mixture then directly into the crushed corn flakes. make sure you press down on each side so you cover the piece of toast well with the corn flakes.After they are all breaded, you are now ready to fry away. With the oil at 325  the toast will take around 2-3 minutes fully submerged in the oil. To hold the toast under use a wire mesh strainer or another make shift weight device. The toast will float on top of the oil. Otherwise 1.5 minutes on each side. Place the finished fried toast on a plate with paper towel. Slice the toast how ever you want garnish with strawberries, mint, and powdered sugar. Serve with syrup.

Saturday, December 7, 2013

Ted Allen's Pretentious Foodie Video

I love this video, sometimes you just want simple food, done well! There is some adult language FYI.
I hope everyone has a great weekend!

Wednesday, December 4, 2013

Ginger/Jalapeño Margarita

Chances are if you ever were at our house, you may have had one, or one too many of these. One of my favorites for sure. Here's what you need, and what you do to make 4 drinks.

Rocks Glass
Crushed Ice
Pinky size piece of Fresh Ginger
1 Jalapeño
3 or 4 Mandarins, Tangerines, or Oranges
6 oz. Triple Sec
12 oz. Blanco Tequila
This version smoked salt or kosher salt (for my non smokey friends)

Start by muddling the ginger, mandarin and Jalapeño in the bottom of a larger container.  Muddling means smash the hell out it in the bottom of the glass or container. An example of a larger container would be a big oversize drinking cup, about pint size. Taste the Jalapeño before muddling some are smoking hot are some are not. So, pinky size piece of ginger- no need to peel it. And say six slices of Jalapeño. Muddle away. I love this smell!

Next add Tequila, Remember one sec is about one ounce, and I count slow-he he. Then add triple sec. Rim glass with salt, throw in ice and pour mixture over using a strainer. Garnish with fresh mandarin orange and a slice of Jalapeño.

Tuesday, November 19, 2013

Savor The Central Coast

Chef Gregg Wangard talks with Bonnie Graves about the Sunset Savor Wine Awards Dinner in Pismo Beach, CA.