Monday, October 25, 2010


This week the local alternative newspaper (Willamette Week) in Portland, Oregon came out with their 2010 restaurant guide where they named their restaurant of the year. The winner is a place called Tasty n Sons. What is remarkable isn't that the food is great. What makes this a wildcard choice is that this place is only open for Brunch.
In homage to the winner and their amazing chef John Gorham, I had to make their specialty egg dish called Shakshuka. This dish has its roots in Morocco and it is a spicy/savory /tomato/pepper/onion melange that gets a couple of eggs poached (soft & runny) just before service. This is quick, easy and it kicks serious flavor ass. The only thing that made this better was some toast and some fresh ground Stumptown Coffee.

Wednesday, October 20, 2010

Bacon & Egg Bruschetta with Spring Greens

It seems like forever since I have posted. I have been grilling a ton lately and Now that Fall is here I am starting to dust off my LeCruset Casserole pots for some braising action.
Anyway, tonight I was craving something "fun", but just a bit lighter. I had some nice Spring Greens (from Fresh Express via Foodbuzz) and some Sourdough bread that needed attention so I thought I would do a quickie warm bacon dressing . I keep a homemade Balsamic vinaigrette around at all times so I tossed in a couple of spoonfuls of that into a sauce pan that I had crisped a single slice of minced bacon. An assortment of greens, some toasted bread (please note, I make the best garlic bread on the planet...really, just ask my son. Recipe: toasted bread, rubbed with a piece of raw garlic, butter a dash of olive oil plus some kosher salt...I think I am more than ready for a Bobby Flay Garlic Bread Throwdown!) and a couple of 3 minute poached eggs. This came together in the time it took to get the two eggs poached.
Not too shabby for a Wednesday, eh?
Bon Appetit