Tag: USA
Taylor Pork Roll Breakfast Sandwich
Taylor Pork Roll Breakfast Sandwich
I’ve been very patiently waiting to make it out to the east coast for this moment…the Taylor pork roll sandwich. Considered a delicacy, Taylor pork was created by John Taylor in Trenton, NJ in 1856. The cured meat contains pork, salt, sugar, and spices that formed into a large roll and smoked. It is kind of similar in flavor to a hotdog, but much firmer in texture. This pork is topped on griddled bread of your choice with a fried egg and cheese; sometimes served with ketchup.
Servings: 2
Ingredients
- 1 tbsp butter
- 2 croissants
- 2 large eggs
- 2 slices Taylor pork roll
- 2 slices cheese
Instructions
- Melt 1/2 tbsp of butter in a skillet. Toast the croissants cut side down for 2 minutes over medium heat.
- Flip and toast for another minute. Remove from the skillet.
- Add the pork slices into the skillet.
- Brown for 2 minutes a side. Remove from the pan.
- Melt the other 1/2 tbsp of butter. Crack in the eggs and cook to your liking.
- Place the cheese and pork roll on the bottom half of the croissant. Place the egg on the top half.
Buttermilk Biscuits
Buttermilk Biscuits
Who doesn’t love a good buttermilk biscuit? They are extremely easy to make and are much more cost effective than buying them frozen or in a can. Plus, they taste so much better made from scratch. Once you give this recipe a try, you’ll want to dig up The Colonel’s corpse and show him what a real buttermilk biscuit is.
Equipment
- food processor
- rolling pin
- biscuit cutter
Ingredients
- 2 1/2 cups flour
- 2 tbsp baking powder
- 1 tsp salt
- 1 tsp sugar
- 8 tbsp cold butter cut into small cubes
- 1 cup buttermilk
Instructions
- Sift the flour, baking powder, salt, and sugar.
- Add the flour mix and the butter to a food processor. Briefly pulse 6-7 times.
- Transfer to a bowl. Pour in the buttermilk.
- Mix until a dough forms.
- Lightly dust a clean surface with flour. Roll out the dough to a 1” thick slab.
- Using a biscuit cutter or a small bowl, press out biscuits. Make sure to press straight down and not twist the cutter. This allows the biscuits to rise. Repeat this process until all the dough is used up.
- Preheat the oven to 425 degrees. Place the biscuits on a baking sheet.
- Bake 10-15 minutes. Allow to cool on a rack.
Pine Nut Encrusted Catfish
Pine Nut Encrusted Catfish
Pine nut catfish is a popular recipe of indigenous tribes of New Mexico and Arizona. The pine nuts get toasted and ground with cornmeal, flour, and spices. Then catfish is dredged in the mix and fried in oil. If pine nuts are too expensive, walnuts or pecans are a suitable substitute.
Equipment
- Spice grinder
Ingredients
- 1/4 cup pine nuts
- 1/4 cup flour
- 1/2 cup corn meal
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cumin
- 1 tsp salt
- vegetable oil for frying
Instructions
- Dry toast the pine nuts in a small skillet over medium heat for 2 minutes until golden brown. Let cool.
- Grind the pine nuts in a spice grinder. Mix the ground pine nuts with the flour, cornmeal, cayenne, cumin, and salt.
- Dredge each of the catfish fillets in the pine nut/flour mix.
- Heat up a 1/2” of vegetable oil in a sauté pan over medium high heat. Place the catfish into the oil.
- Fry for 4-5 minutes a side until crispy.
- Place the catfish on a rack to drain any excess oil.
