Old Gator’s New Year’s Morning Breakfast Hints for the Kitchen Challenged

We have a long standing tradition in this household of making mixed berry pancakes and chicken-apple sausages for January 1 breakfast, along with – don’t all shout it out, now – shade-grown-in-volcanic-soil Arabica coffee from San Cristobal, Galapagos Islands:

Image result for images of Galapagos coffee

For 6-8 pancakes, here we go:

1-1/2 cups whole wheat flour

1 tablespoon toasted wheat bran

1/2 cup Quaker oats

1 tsp baking soda

1 tsp baking powder

2 large eggs

1 tbsp coconut oil

Hefty squirt of fresh honey

3/4 cup water

3/4 cup half and half

bag frozen mixed berries

1 pkg Aidell’s chicken apple sausage

Image result for images of aidells chicken apple sausages

Mix the pancake batter ingredients until well blended. Something important most folks don’t do: let the mixed batter stand for about ten minutes, soaking the oats well and letting the baking powder and soda disseminate. The comparatively large quantities of baking powder and soda help the pancakes rise while they’re cooking and fluff up.

Only then, stir in a hefty portion of the frozen wild berries. Why frozen?  Because fresh berries boil and burst while the pancakes are griddling and their juices ooze out into the pan and cook away, whereas frozen berries are just slightly better than thawed, holding their shape and flavor, when you serve the pancakes. You can prep frozen berries by opening the bag, adding some white wine, a tiny bit of Bragg’s cider vinegar and a sprinkling of brown sugar, shaking the bag and re-freezing it until ready to use.`

Pancake lovers, take note: you can keep the hotcakes succulent and luscious by placing a pat of butter and a tablespoon or so of syrup over each cake in the stack as you add them, concluding with the topmost pancake.

You can garnish your stack with fresh berries. Just don’t griddle with them.

Bon appetite. 

Here’s a shot of the harbor of San Cristobal, Galapagos, where we first discovered the coffee we reserve for special occasions and those weekend morning when we just wake up feeling groovy. I feel like it’s time for a re-visitation.

Image result for images of san cristobal island galapagos

 

 

Advertisements

19 thoughts on “Old Gator’s New Year’s Morning Breakfast Hints for the Kitchen Challenged

  1. I toasted a bagel, a dollop of cream cheese, and the last of the smoked salmon I purchased for myself to bring in the new year last night. I spent the evening watching Svengoolie and the Adam West version of Batman. Now I’m going to go on a dating app and flirt with attractive, fit boys who are young enough to be my son if I were the star of “16 and Pregnant” and I’m going to have fun doing it.

    Happy new year, everyone.

    Liked by 2 people

    • Two corollaries:

      1- ancient proverb: “The fastest way to get over a guy is to get under a new one.” Go for it, Dog.

      2 – There’s smoked salmon and there’s smoked salmon. And then there’s smoked salmon from Taku Smokeries in Juneau, Alaska: http://www.takustore.com/

      LEO:

      1 pkg cold smoked white king salmon from Taku Smokeries (you have never had smoked salmon like this before).
      2 fresh extra large or jumbo eggs
      1 tbsp heavy cream
      1/2 tsp turmeric
      1/2 sweet onion, sliced into thin rings
      1 tbsp butter
      salt and pepper to taste

      Saute the onions in the butter over low heat until translucent. Add about half the package of smoked white king salmon, chopped roughly into finger sized strips, and continue to saute over low heat until slightly browned.

      Scramble with a wire whisk the eggs, cream turmeric, salt and pepper. Pour over the salmon and onions, scrambling slowly enough with your beloved wooden spoon to allow large, moist curds to form.

      Now schmear your bagle with some cream cheese, scoop up the LEO and munch until your eyes roll up in your head.

      Like

  2. Went to the Harford pier yesterday and got two live Dungeness crabs (domoic-acid-free, so I’m told). Steamed up real nice, a little butter, lemon, and a salad. Dead simple and delish. Saved the second one for tonight.
    Happy new year to all.

    Like

    • Dungeness crab is one of the joys of life. Last time I was in The City, you couldn’t find them on the menu because some cockamamie algae bloom had made them toxic. There’s some place on Half Moon Bay where we always used to go whenever we were out there that had Jurassic sized Dungies on the menu (as well as sea urchin on the half shell, a real delicacy) and we wound up eating halibut that trip – not bad, of course, but not that for which we were jonesing.

      Ah well. At least the artichokes weren’t affected.

      Like

        • ‘Cordin to the articule, the problem area is from Bodega Bay north and seems to have more to do with the market price than the toxin per se. The wholesalers won’t pay enough per pound for the catch, probably because shoppers don’t want to risk brain damage from the domoic acid contamination, so the fishermen have piled up their traps on the pier and walked out, preferring to make nothing to making less. So it goes.

          Like

        • @ OG–Right, separate issues–to lazy to make multiple posts. I’m busy slurping up the second crab.

          Monotonous you say? –Delicious monotony, I say.

          Like

        • Bodega Bay has some very nice beaches – taken my meerkats to Doran Beach more times than I can count. The kids play, while I look up the hill to the east, longing to be playing on that golf course. I love my kids, though…

          Like

  3. Your pancake recipe does look not too foreboding even for a lazy bung hole like me, but pancakes don’t excite me, and I don’t follow recipes, not even my own. I look at them for ideas and then goof around hoping that the stuff turns out how I envisioned.

    In that spirit here’s what I ate this new year’s day, leftover holiday taco get together chicken:

    I took some hind quarter quarter cut chicken, the type that you can buy sometimes in ten pound bags for around 50 cents a pound, that’s been in my freezer for about the last six months and which I figured needed to get out of the way and into the oven. I took a can of black beans (Bush’s Best!) the flavor of which I find astonishingly good but whose crunchy texture I don’t like and diced them up. I grabbed my trusty French knife from my professional cooking days and cut clucky up into drumsticks and thighs. I packed them as close as possible into a baking pan (looking for max moisture retention here). I sprinkled on a finely balanced seasoning salt developed and perfected over decades for the pleasure of millions (Lawry’s Seasoning Salt). I globbed on some spoonful’s of a margarine which those of our age might recall was originally advertised as the premium margarine worth paying more for, but which is now the least expensive margarine to be found in the culinary adventure section of Walmart, Imperial Margarine. I spread over the bird the diced up black beans including all of their glorious sauce and smooshed into that left over diced tomatoes and diced Bermuda onions left over from out taco holiday get together. I tightly covered it and slow baked at 275 for about two hours. I regret that I forgot to put in some garlic.

    The result was, um, eatable, and I expect to put the remainder of it down my pie hole tomorrow, but not tonight.

    As always tonight’s bed time culinary event consists of nuked up white castle cheeseburger sliders, for the which the preparatory protocol consists of:

    without puncturing the little plastic bag nuke the bag (containing two of them) for about 50 seconds. According to the directions you’re supposed to snip off the end of the bag, pull them apart, and nuke them for 60 seconds. I have found that if you do that the buns get a little dry.

    take them out of the bag and glob on some mayonnaise, and I mean good mayonnaise. My default position is that generic is good and branded is bullshit, but not when it comes to the sacred formulation of fat emulsified in egg. Hellman’s is the best but the comfortingly familiar crap Kraft is acceptable.

    carefully add some sliced jalapeno peppers. If you are not troubling yourself with fresh ones note that there is a considerable qualitative difference between the Ortega brand and all the rest. If you can’t find the Ortega brand you will find that the Great Value brand is as good as any of the others.

    Nuke em some more for, depending on how long you needed to fuss around with the mayonnaise and jalapenos, maybe another 20 seconds or so.

    add as a side several generous handfuls of sour cream and onion chips. In this case you will find that the Great Value brand is in every way equal to the bullshit branded options.

    Happy New Year everyone

    Liked by 1 person

  4. Just wanted to say happy new year to everyone –again– and remark that this reminds me a bit of the threads on various Baseball Toaster sites during particularly slow games, recipe exchanges and other general tomfoolery and snarkery. Grateful that things like this can still happen.

    Like

        • If they can get a serviceable center fielder and some adequate bullpen help, they’ll probably be allright. If not, then they’re doomed.

          Like

        • I don’t know why they didn’t just keep Rajai — he was better than Gose and Maybin and not too expensive. Maybe they’ll bring him back for a year. I hope they trade Sanchez so he can start like he wants (hello, Orioles!) — and the flop that was Mark Lowe needs to go. They could pick up some cheap arms to try…but the fact that they invited Omar Infante to spring training makes me not optimistic about how they will finalize the roster. I don’t have a lot of confidence in Avila so far.

          Like

Join in on the conversation!

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s