Tag: breakfast
Corned Beef Ginisang
Corned Beef Ginisang
Ginisang is the Filipino version of corned beef hash. Canned corned beef gets sautéed with potatoes, cabbage, onions, and garlic. There are numerous brands of canned corned beef; some finely ground while others are chunky. I prefer to use the chunky type to get larger chunks of the beef. Ginisang is best served with a couple of fried eggs. You’ll never buy canned corned beef hash after trying this.
Ingredients
- 2 tbsp vegetable oil
- 1 large potato peeled and diced
- 1 small onion diced
- 3 garlic cloves minced
- 1 cup cabbage chopped
- 1 can chunky corned beef
- 1/4 cup water
- salt and pepper to taste
Instructions
- Heat up the oil in a sauté pan over medium high heat. Sauté the potatoes for 6 minutes.
- Add in the cabbage, onions, and garlic. Cook for 4 more minutes.
- Add in the corned beef. Break up the large chunks. Pour in the water and cook for 5 minutes.
- Season with salt and pepper to taste.
Bunuelos Colombianos
Bunuelos Colombianos
Bunuelos are kinda like a cross between a donut hole and cheese fritter. Cornstarch and cassava flour are used as the base. Traditionally bunuelos are made with a hard white Colombian cheese called queso costeno. You most likely won’t find this cheese anywhere, so feta and queso fresco are a suitable substitute. The dough is fried in oil, creating a light and crisp exterior with a sweet and salty, almost chewy interior; partially from the cassava flour and cheeses. Serve the bunuelos with a cup of coffee in the morning.
Equipment
- cookie dropper
Ingredients
- 3/4 cup cornstarch
- 1/4 cup cassava flour
- 1 cup feta cheese finely crumbled
- 1/2 cup queso fresco finely crumbled
- 2 large eggs beaten
- 2 tbsp sugar
- 1 tbsp milk
- 1/4 tsp baking powder
- 1 pinch salt
- vegetable oil for frying
Instructions
- Mix all of the ingredients together until a thick dough forms.
- Heat up 3” of oil in a pot over medium high heat. Using a cookie dropper, drop balls of the dough in the oil, making sure not to overcrowd.
- Fry for 2-3 minutes a side until golden brown.
- Drain the grease on paper towel.
Turkey Breakfast Sausage
Turkey Breakfast Sausage
If any of my former employees knew that I made a recipe for turkey breakfast sausage, I would never hear the end of it. Why? Because I used to be the biggest hater on the planet of anything using ground poultry. Major shit talking. I hated the texture. I hated grinding it. I hated people using it as a substitute for pork and beef. But, like everything in life, things change. While pork is always king in my book, this turkey breakfast sausage is pretty damn good all considering. It is the same seasoning I use for a pork breakfast sausage. There a couple key components to making turkey sausage right. The first is to always use ground turkey thigh. If you use turkey breast, your sausage will be dry and shitty. You are already using poultry instead of meat. It’s lean enough. Keep your miserable ground turkey breast out of sausage. The other factor is making good turkey sausage is to use freshly ground turkey thigh and not pre-packed turkey in a tube. The stuff in the tubes is full of sodium and other preservatives. If you buy your ground turkey freshly ground, the quality of your sausage will be drastically better.
Ingredients
- 1 lb ground turkey thigh
- 1 tbsp honey
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp ground sage
- 1 tsp thyme
- 1/4 tsp cayenne pepper
- 1 tbsp vegetable oil for sautéing
Instructions
- Mix all of the ingredients together.
- Form into small patties. Place in the refrigerator for 30 minutes before cooking.
- Heat up the vegetable oil on a griddle over medium high heat. Add the patties to the griddle.
- Cook for 4-5 minutes a side.
