Breakfast

Instructions

What To Do

1. Heat oven to 375 degrees. In a medium bowl, combine sugar, cocoa, baking powder and salt. Whisk until well blended. Pour in half of the milk and whisk until mixture is smooth. Add remaining milk, eggs and vanilla. Whisk until well blended.

2. Arrange bread in a baking dish or cast iron skillet. Pour cocoa mixture over bread. Turn bread to make sure both sides are evenly coated. Poke bread with a fork so the bread absorbs the egg mixture. 

3. Add butter into a large nonstick pan or cast iron skillet over medium high heat. Carefully transfer the bread to the pan. Cook each side until brown and lightly crisp about 2 to 3 minutes. Place French toast in the oven for 5 minutes. Remove from oven and transfer to a serving plate. Sprinkle with confectioners sugar and fresh strawberries.  Drizzle strawberries with chocolate balsamic vinegar. (optional) 

Ingredients
  • ¾ cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/8 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup whole milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 4 1-inch thick slices brioche bread
  • ¼ cup unsalted butter
  • Confectioners sugar and fresh mint top for garnish
  • Fresh strawberries or your choice of fruit
  • 2 tablespoons chocolate balsamic vinegar (optional)
Instructions

WHAT TO DO

1. Using long tongs, place Poblano and jalapeño peppers on open flames, turning constantly until peppers are charred. Remove peppers from flame and set aside. Under cold running water, remove tops, seeds and skin.

2. Add all ingredients, except salt and milk, into a food processor and blend. Slowly pour in milk until sauce reaches desired consistency. Add salt to taste and set aside for tacos.

3. In a large cast iron skillet on medium-high, add olive oil, steak, potatoes and Mexican spices. Cook until meat is medium rare and potatoes have started to soften about 8-10 minutes. Add bell peppers, onions and garlic to skillet and cook until fragrant. Season with salt and pepper to taste.

4. In a medium nonstick pan on medium heat, add unsalted butter. When butter has melted, crack eggs in pan and fry to desired doneness. Season with a habanero salt and black pepper. Remove from pan and set aside.

5. Add olive oil to a large cast iron skillet on medium heat. Place tortillas in skillet and fry on both sides until crispy about 3-4 minutes. Set aside on a paper towel lined plate. Arrange cooked taco shells on a platter. Spoon meat mixture into shell and drizzle with Poblano Crema. Squeeze on lime juice and sprinkle with queso fresco and cilantro. Finish tacos with a fried egg, avocado slices and salsa. Garnish with limes.         

 

 

Ingredients
  • 6 Poblano chilies
  • 2 jalapeño peppers
  • 2 tbsp. minced garlic
  • ½ bunch cilantro, with steams
  • 2 c. sour cream
  • ½ c. queso fresco
  • Milk for desired consistency
  • Habanero salt to taste
  • 3 tbsp. olive oil
  • 1 lb. skirt steak, trimmed
  • Mexican spice mix to taste
  • 1 c. Idaho potatoes, skin on and small diced
  • ½ red bell pepper, dice
  • ½ yellow onion, diced
  • 2 tbsp. garlic, minced
  • Kosher salt and black pepper to taste
  • ½ tbsp. unsalted butter
  • 2 whole eggs, fried
  • 3 tbsp. olive oil
  • 8 yellow corn tortillas
  • ½ c. queso fresco cheese
  • 2 tbsp. cilantro, chopped
  • Juice from 1 lime
  • 1 avocado, sliced
  • 1 c. salsa
  • 2 limes cut into wedges (for garnish)
Instructions

WHAT TO DO

1. Preheat a waffle iron according to manufacturers instructions.  If you plan to hold the waffles until serving time, preheat the oven to 200 degrees.

2. In a large bowl, mix together flour, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, add buttermilk, eggs, and vanilla; whisk together until thoroughly mixed.

3. Make a well in the dry ingredients and pour in the wet ingredients. Blending together gently until the ingredients are well combined, but don’t over mix. Add butter in a slow stream and blend until the butter is incorporated.

4. For red velvet waffle mix, split batter in half. Add and 5 drops of red food coloring into batter and mix will. Pour red velvet batter on waffle iron and cook waffles until crispy and golden brown. Place on a plate and top with whole pecans and maple syrup.

5. Repeat the process with vanilla waffles mix. Mix Greek yogurt and cinnamon. Top waffles with yogurt, bacon and maple syrup. Garnish with fresh mint. 

Ingredients
  • 1 ¾ c. all-purpose flour
  • 4 tsp. sugar
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. ground cinnamon
  • ¼ tsp. salt
  • 2 c. buttermilk
  • 2 large eggs
  • ½ tsp. pure vanilla extract
  • ¾ stick unsalted butter, melted and slightly cooled
  • 5 drops of red food coloring
  • ¼ c. whole pecans
  • ½ c. plain Greek yogurt
  • ¼ tsp. cinnamon
  • ½ c. of cooked bacon
  • Maple syrup
  • Fresh mint, for garnish
The Back Story

WHAT YOU NEED

Poblano Crema Sauce:

6 Poblano chilies

2 jalapeño peppers

2 tbsp. minced garlic

½ bunch cilantro, with steams

2 c. sour cream

½ c. queso fresco

Milk for desired consistency

Habanero salt to taste

 

Breakfast Mixture:

3 tbsp. olive oil

1 lb. skirt steak, trimmed

Mexican spice mix to taste

1 c. Idaho potatoes, skin on and small diced

½ red bell pepper, dice

½ yellow onion, diced

2 tbsp. garlic, minced

Kosher salt and black pepper to taste

½ tbsp. unsalted butter

2 whole eggs, fried

3 tbsp. olive oil

8 yellow corn tortillas

½ c. queso fresco cheese

2 tbsp. cilantro, chopped

Juice from 1 lime

1 avocado, sliced

1 c. salsa

2 limes cut into wedges (for garnish)

 

WHAT TO DO

1. Using long tongs, place Poblano and jalapeño peppers on open flames, turning constantly until peppers are charred. Remove peppers from flame and set aside. Under cold running water, remove tops, seeds and skin.

2. Add all ingredients, except salt and milk, into a food processor and blend. Slowly pour in milk until sauce reaches desired consistency. Add salt to taste and set aside for tacos.

3. In a large cast iron skillet on medium-high, add olive oil, steak, potatoes and Mexican spices. Cook until meat is medium rare and potatoes have started to soften about 8-10 minutes. Add bell peppers, onions and garlic to skillet and cook until fragrant. Season with salt and pepper to taste.

4. In a medium nonstick pan on medium heat, add unsalted butter. When butter has melted, crack eggs in pan and fry to desired doneness. Season with a habanero salt and black pepper. Remove from pan and set aside.

5. Add olive oil to a large cast iron skillet on medium heat. Place tortillas in skillet and fry on both sides until crispy about 3-4 minutes. Set aside on a paper towel lined plate. Arrange cooked taco shells on a platter. Spoon meat mixture into shell and drizzle with Poblano Crema. Squeeze on lime juice and sprinkle with queso fresco and cilantro. Finish tacos with a fried egg, avocado slices and salsa. Garnish with limes.         

 

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Turkey Sausage Hash

1. Preheat oven to 425 degrees. In a large cast iron skillet on medium–high heat, add butter, ham, onions, potatoes, squash and mushrooms. Sauté until vegetables start to caramelize about 5-8 minutes. Add garlic and thyme to skillet; cook until garlic becomes fragrant. Season with salt and pepper.

2. Place skillet in oven and roast until vegetables become fork tender. Stir vegetables at least once or twice during roasting for even cooking and browning, about 20-30 minutes. Remove from oven and spoon hash on a plate.

3. In a medium non-stick skillet over medium heat, add 1 tablespoon of butter. Crack eggs into pan and cook until eggs reach desired doneness. Season with habanero salt and black pepper. Drape eggs over hash and top with chives. Serve with avocado slices or your favorite condiments.    

Ingredients
  • 2 tbsp. unsalted butter
  • ¼ c. Tasso ham, diced
  • ½ c. pearl onions, peeled and sliced in half
  • 1 c. sweet potatoes, peeled and cubed
  • 1 c. Idaho potatoes, peeled and cubed
  • 1 c. acorn squash, peeled and cubed
  • ½ c. market mushrooms, stems removed, sliced
  • 3 garlic cloves, sliced
  • 2 thyme sprigs
  • 2 pinches of salt and black pepper
  • 2 whole brown eggs
  • 1 pinch Habanero salt
  • 1 pinch fresh black pepper
  • 8 chives, minced
  • 1 ripe but firm avocado, sliced lengthwise
The Back Story

 WHAT YOU NEED

2 tbsp. unsalted butter

¼ c. Tasso ham, diced

½ c. pearl onions, peeled and sliced in half

1 c. sweet potatoes, peeled and cubed

1 c. Idaho potatoes, peeled and cubed

1 c. acorn squash, peeled and cubed

½ c. market mushrooms, stems removed, sliced

3 garlic cloves, sliced

2 thyme sprigs

2 pinches of salt and black pepper

2 whole brown eggs

1 pinch Habanero salt

1 pinch fresh black pepper

8 chives, minced

1 ripe but firm avocado, sliced lengthwise

 

WHAT TO DO

1. Preheat oven to 425 degrees. In a large cast iron skillet on medium–high heat, add butter, ham, onions, potatoes, squash and mushrooms. Sauté until vegetables start to caramelize about 5-8 minutes. Add garlic and thyme to skillet; cook until garlic becomes fragrant. Season with salt and pepper.

2. Place skillet in oven and roast until vegetables become fork tender. Stir vegetables at least once or twice during roasting for even cooking and browning, about 20-30 minutes. Remove from oven and spoon hash on a plate.

3. In a medium non-stick skillet over medium heat, add 1 tablespoon of butter. Crack eggs into pan and cook until eggs reach desired doneness. Season with habanero salt and black pepper. Drape eggs over hash and top with chives. Serve with avocado slices or your favorite condiments.    

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story

What You Need

¾ cup granulated sugar

1/3 cup unsweetened cocoa powder

1/8 teaspoon baking powder

¼ teaspoon kosher salt

1 cup whole milk

4 large eggs

1 teaspoon vanilla extract

4 1-inch thick slices brioche bread

¼ cup unsalted butter

Confectioners sugar and fresh mint top for garnish

Fresh strawberries or your choice of fruit

2 tablespoons chocolate balsamic vinegar (optional)

What To Do

Heat oven to 375 degrees. In a medium bowl, combine sugar, cocoa, baking powder and salt. Whisk until well blended. Pour in half of the milk and whisk until mixture is smooth. Add remaining milk, eggs and vanilla. Whisk until well blended.

2. Arrange bread in a baking dish or cast iron skillet. Pour cocoa mixture over bread. Turn bread to make sure both sides are evenly coated. Poke bread with a fork so the bread absorbs the egg mixture. 

3. Add butter into a large nonstick pan or cast iron skillet over medium high heat. Carefully transfer the bread to the pan. Cook each side until brown and lightly crisp about 2 to 3 minutes. Place French toast in the oven for 5 minutes. Remove from oven and transfer to a serving plate. Sprinkle with confectioners sugar and fresh strawberries.  Drizzle strawberries with chocolate balsamic vinegar. (optional) 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story

Bananas Foster French Toast

WHAT TO GET

French Toast

1 loaf thick-sliced brioche

2 T butter

3 eggs

¾ cups half and half

1 Tablespoon raw sugar

¼ teaspoon salt

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 teaspoon nutmeg

mint tops and blueberies for garnish

bananas foster sauce

½ cup light brown sugar

¼ cup dark spiced rum

4 tablespoons butter

1 ripe banana, sliced

yogurt topping

½ cup 0% greek yogurt

1 tablespoon honey

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

WHAT TO DO

French Toast

1.    whisk three eggs,

2.   whisk in half and half, cinnamon,nutmeg, sugar, salt, vanilla, whisking until even

3.   bring butter to high heat in pan

4.   coat both sides of bread with egg mixture by submerging slices in egg mix

5.    sear both sides of french toast until golden brown

bananas foster sauce

1.    melt butter and bring pan to high heat

2.   add rum into pan, cautious of flames

3.   add bananas, cinnamon, and nutmeg

4.   stir until bananas dissolve almost completely

greek yogurt topping

1.    in mixing bowl, whip all ingredients

PRESENTATION

1.    stack two finished french toast sliced on plate

2.   spoon sauce all over toast

3.   top with a dollop of greek yogurt

4.   garnish with mint top on yogurt and blueberries for plate

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Bananas Foster French Toast

WHAT TO GET

French Toast

1 loaf thick-sliced brioche

2 T butter

3 eggs

¾ cups half and half

1 Tablespoon raw sugar

¼ teaspoon salt

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 teaspoon nutmeg

mint tops and blueberies for garnish

bananas foster sauce

½ cup light brown sugar

¼ cup dark spiced rum

4 tablespoons butter

1 ripe banana, sliced

yogurt topping

½ cup 0% greek yogurt

1 tablespoon honey

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

WHAT TO DO

French Toast

1.    whisk three eggs,

2.   whisk in half and half, cinnamon,nutmeg, sugar, salt, vanilla, whisking until even

3.   bring butter to high heat in pan

4.   coat both sides of bread with egg mixture by submerging slices in egg mix

5.    sear both sides of french toast until golden brown

bananas foster sauce

1.    melt butter and bring pan to high heat

2.   add rum into pan, cautious of flames

3.   add bananas, cinnamon, and nutmeg

4.   stir until bananas dissolve almost completely

greek yogurt topping

1.    in mixing bowl, whip all ingredients

PRESENTATION

1.    stack two finished french toast sliced on plate

2.   spoon sauce all over toast

3.   top with a dollop of greek yogurt

4.   garnish with mint top on yogurt and blueberries for plate

 

Ingredients
  • 1 loaf thick-sliced brioche
  • 2 T butter
  • 3 eggs
  • ¾ cups half and half
  • 1 Tablespoon raw sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • mint tops and blueberies for garnish
  • ½ cup light brown sugar
  • ¼ cup dark spiced rum
  • 4 tablespoons butter
  • 1 ripe banana, sliced
  • ½ cup 0% greek yogurt
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
Instructions

Eggs Benedict Ingredients

·      3 Cups of water

·      ½ cup white vinegar

·      24 eggs poached eggs

·      Hollandaise Sauce

·      12 English Muffins

·      Julienned low fat ham

·      1 tsp creole seasoning

·      2 tbsp. liquid crab boil

·      Raw oysters

·      Masa haring corn flour

·      Vegetable oil for frying

·      1 Pinch of Parsley

Hollandaise Sauce

·      10 oz. clarified butter

·      5 egg yolks

·      2 tablespoons of white wine

·      4 dashes of tabasco sauce

·      1 tsp. lemon zest

·      Juice of 1 lemon

·      1 tablespoon fine chopped parsley

·      Kosher Salt and White Pepper to taste

·      1 tsp. creole seasoning

 

Ingredients
  • Water for Poaching Eggs
  • ½ cup white vinegar
  • 24 eggs poached eggs
  • Hollandaise Sauce
  • 12 English Muffins
  • Julienned low fat ham
  • 1 tsp creole seasoning
  • 2 tbsp. liquid crab boil
  • Raw oysters
  • Masa haring corn flour
  • Vegetable oil for frying
  • 1 Pinch of Parsley
  • 10 oz. clarified butter
  • 5 egg yolks
  • 2 tablespoons of white wine
  • 4 dashes of tabasco sauce
  • 1 tsp. lemon zest
  • Juice of 1 lemon
  • 1 tablespoon fine chopped parsley
  • Kosher Salt and White Pepper to taste
  • 1 tsp. creole seasoning

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