Well folks......went to bed early last night....woke up crazy early, too.
Gave up on more sleep and transitioned over to coffee & reading time.
A could hours of this and it was high time for breakfast.....wanted to get a jump start on it before the tribe was up and rushing for food.
Having cook tacos & such yesterday for them yesterday I had some ideas in mind for breakfast.
Ran out of the AP rub that I've really grown to rely on......so I mixed up a batch using the old bottle: black pepper, garlic powder, onion powder & salt. Flavor is good, in my opinion...and the salt % is likely lower than the original.
As the potatoes began coming along nicely, I hit 'em with peppers & onions.
Bacon & Jimmy Dean Hot made ready.
Cheesed eggs.
I hit my plate with a dose of Cholula Salsa Verde.....if there's a better breakfast hot sauce....I don't know what it is.
Done until suppertime this evening.
Wife & son's breakfast this morning. A knock off copy McDonald's steak, egg & cheese bagels.....pretty much the best thing they have going on their menu. The Artisan grilled shicken sammich ain't too shabby either.
Had these Angus sirloin cuts marinating overnight with some lime juice & homebrew AP rub.
They destroyed them.....surprised me, because they were sizable.
So.....what happened to that third sirloin piece ?
It was sliced & stuffed in a leftover Cubanelle pepper that I'd roasted last night. Also put some sharp cheddar and Monterey Jack in there along with a some Vidalia.
My breakfast. Tastier than their bagels.
Decided it didn't appear to be quite fit to eat just yet....but an over-easy egg rested on top of it finished it off.
Well folks......went to bed early last night....woke up crazy early, too.
Gave up on more sleep and transitioned over to coffee & reading time.
A could hours of this and it was high time for breakfast.....wanted to get a jump start on it before the tribe was up and rushing for food.
Having cook tacos & such yesterday for them yesterday I had some ideas in mind for breakfast.
Ran out of the AP rub that I've really grown to rely on......so I mixed up a batch using the old bottle: black pepper, garlic powder, onion powder & salt. Flavor is good, in my opinion...and the salt % is likely lower than the original.
As the potatoes began coming along nicely, I hit 'em with peppers & onions.
Bacon & Jimmy Dean Hot made ready.
Cheesed eggs.
I hit my plate with a dose of Cholula Salsa Verde.....if there's a better breakfast hot sauce....I don't know what it is.
Done until suppertime this evening.
Dub, durn, you're killin' me, man! You need a Food Network show!The other day I hit up nearest Food Lion looking for some of the street taco sauce that @GA1dad recommended.
We had an awesome Food Lion about 3 miles away....for whatever reason it wasn't heavily patronized and closed after only being open three years or so....stood empty for a while.....then Walmart bought it and turned into a Neighborhood Market.
The amount of business that it does it unreal. Place is always busy, but they handle the flow really swiftly at checkout lines. Prices are great. Produce is limited and lately has been not so good.
It was good to roll through a Food Lion for a change. Nearest one is about 8 miles away. Prices were even better than Neighborhood Market, too....at least on the stuff I was looking at.....which brings me to the point of this post......practically giving away pork tenderloins....the unseasoned version that seems to be impossible to find at Neighborhood Market (theirs seem to always be seasoned with chipotle lemon-lime-ginger-SouthWest Tuscan mesquite garlic pepper sage or some such).
Picked on up and tossed it in the fridge until this morning.
Son had said he wanted breakfast at 9:30....and I beat his time by 5 minutes.
Olive oil heated up while I sliced it into biscuit-sized portions....quick sear on both sides of each.
Got the gravy started. I tend to no care much for any type of gravy....but for some reason I like this one. It's my copycat of the tenderloin biscuits from a popular local country cafe that's located in my hometown. Haven't been there in decades.....but those biscuits were amazing. They serve 'em wrapped in foil because they were so messy.
Seasoned with some ground pepper, salt, chicken rub and tarragon. That last ingredient is what really sets it off.
I think I'll have one myself and be good until suppertime.
Pregaming before tractor timeView attachment 941036
I invented this for easy and low carb. Fried egg over a toasted, cheddar topped rice cake. I know, I know. Rice cake? I dropped 40 lbs since May. This breakfast has been a big part of it, so I figured I'd share. Rice cake and cheese goes in the oven on broil, only takes a minute or two to make it crunchy.View attachment 941037
Dub, durn, you're killin' me, man! You need a Food Network show!
Great looking food, and a fine looking pan, also! Looking forward to seeing a lot of good eats come out of it!
I'd turn that plate up and drink it.