Tag: breakfast
Beef Tapa
Beef Tapa
Beef tapa is a very popular breakfast item in Filipino cuisine. Thin slices of sirloin get marinated in sugar, fish sauce, and a ridiculous amount of garlic for a day. The next morning, wake up, roll a fatty, and pan fry the beef for 2 minutes a side. It’s ready that quick. Beef tapa is always served with a mound of garlic fried rice and eggs. You can make beef tapa in large batches and freeze down portions in vacuum sealed bags.
Ingredients
- 1 1/2 lbs top sirloin sliced 1/8”-1/4” thick
- 3/4 cup brown sugar
- 1/2 cup fish sauce
- 1 head garlic peeled and minced
- 1 tsp black pepper
- 2 tbsp vegetable oil
Instructions
- Mix together the brown sugar, fish sauce, minced garlic, and black pepper.
- Add the slices of beef to the marinade. Marinate for 1 day.
- Heat up the oil in a sauté pan over high heat. Add in the slices of beef in a single layer.
- Cook the beef for 2 minutes a side.
Cachapas (Venezuelan Corn Cakes)
Cachapas (Venezuelan Corn Cakes)
Corn is an important staple of Venezuelan cuisine. These cachapas are a thin pancake made out of corn, milk, eggs, and masa flour. They are served folded over, almost like an omelette, filled with a variety of cheeses such as cream cheese, mozzarella, and homemade farmer’s cheese. Besides the sweet cheese filled variety, there are large savory cachapas filled with meats, veggies, multiple sauces, etc; a lot like Venezuelan sandwiches.
Servings: 6 cachapas
Equipment
- food processor
Ingredients
- 2 cups corn
- 1/4 cup masa flour
- 1/2 cup whole milk
- 1 large egg
- 1 tbsp sugar
- 1 tsp salt
- 4 tbsp butter for frying
Cheese Filling
- 2 oz cream cheese
- 1 oz queso fresco
- 1 tsp sugar
Instructions
- Blend the cream cheese, queso, and sugar in a food processor until smooth anc spreadable. Scoop out and set aside.
- Add all of the cachapas ingredients to the food processor.
- Process until smooth. Let sit for 10 minutes before using.
- Melt the butter on a griddle over medium heat. Ladle a 1/2 cup of the batter per cachapas into the pan. Cook for 4-5 minutes until golden brown and crispy.
- Flip.
- Place a good dollop of the cheese spread on the bottom half of each cachapas. Cook for 3 minutes.
Pumpkin Pecan Pancakes
Pumpkin Pecan Pancakes
There is a weird phenomena in the canned pumpkin world where every recipe under the sun requires 2 cups of pumpkin purée to make a pie. But canned pumpkin has 1 1/2 cups in it. So you have to buy 2 cans and are stuck with an extra cup of the pumpkin purée. What in the fuckity fuck!? This is a great recipe to use up that leftover pumpkin instead of freezing until next thanksgiving. These pancakes are light and fluffy and will make you want to by canned pumpkin on the regular.
Ingredients
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp allspice
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/2 cup pumpkin puree
- 3 tbsp butter melted
- 1 cup whole milk
- 2 large eggs beaten
- 3 tbsp maple syrup plus more for serving
- 1/2 cup pecans chopped
- vegetable oil
Instructions
- Mix together the dry ingredients.
- In another bowl, whisk together the pumpkin purée and melted butter. Then whisk in the milk and eggs.
- Whisk the dry ingredients into the wet ingredients. Stir in the maple syrup and pecans.
- Heat up a tbsp of oil as needed in a nonstick pan or griddle over medium heat. Ladle 1/4 cup of the batter per pancake onto the pan.
- Vook for 2-3 minutes on the first side, then flip and cook for 30 seconds on the other.
