Wine & Dine

Episode #13 - Breakfast Anytime

Roast Beef Pepper Jack Hash
Old-fashioned Oatmeal Pancakes
French Toast Breakfast
Citrus Bruleé
Orange Riesling Mimosas

Roast Beef Pepper Jack Hash

1 – 2-3 pound chuck roast
2 t. ground sage
1 t. pepper
2 t. garlic salt

Bake in oven or in crock pot on low overnight. Cool and shred.

Hash:

8-10 Medium sized red-skinned potatoes, cubed
1 green sweet pepper, chopped
1 red sweet pepper, chopped
1 large yellow onion, chopped
2-3 T. olive oil
salt & pepper
2-3 cups shredded pepper-jack cheese

Toss oil and seasonings on all vegetables. Place on a cookie sheets and roast in oven at 375° for 20-30 minutes or until fork tender.  In a large skillet or on top of a griddle, thoroughly heat shredded roast beef and hash vegetables. Top with pepper-jack cheese and melt. Top with over-easy or sunny side up fried eggs. (1 or 2 per person). 6-8 servings. Note: Any type of cheese could be used.

Old-fashioned Oatmeal Pancakes

2 cups regular rolled oats
2 cups buttermilk
2 eggs
4 T. butter or margarine, melted and cooled
½ cup raisins (optional)
½ cup all purpose flour
2 T. sugar
2 T. melted butter
1 t. baking powder
1 t. baking soda
½ t. ground cinnamon
¼ t. salt

In a bowl, combine oats and buttermilk; stir until well blended. Cover and refrigerate overnight.  Beat eggs lightly and add to the oatmeal mixture, along with butter and raisins. Stir just until blended. In another bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, and salt. Add to oatmeal mixture and stir just until moistened. If batter seems too thick, add up to 3 tablespoons more buttermilk.

Preheat a lightly greased griddle or large frying pan over medium heat. Spoon about 1/3 cup of batter for each cake onto griddle, and spread out to make circles about 4 inches in diameter. Cook until tops are bubbly and appear dry, then turn and cook until the other side in browned. Makes about 18 pancakes.

Ideas: Pancakes can also be filled with any fruit filling and Greek yogurt and wrapped up.
Try wrapping a pancake around a sausage link and dipping it is warm syrup.

French Toast Breakfast

French bread ( 1 inch thick, no thicker) or Texas Toast style bread
8 eggs
2 cups milk
2 t. vanilla
½ t. cinnamon
¼ t. ground cloves
¾ cup butter
1-1/2 cups packed brown sugar
3 T. dark corn syrup

Spray 9 x 13 inch pan. Layer bread on bottom of pan. Beat first 5 ingredients, pour over bread, cover and refrigerate overnight. Take out of refrigerator 30 minutes before baking. Heat butter, sugar, and syrup until just boiling. Pour over bread. Bake at 350º uncovered for 30 to 45 minutes.

Citrus Bruleé

Ruby Red Grapefruit
Navel Oranges
Cinnamon sugar or brown sugar

Wash outside of fruit and cut each piece in half. Cut & section each half. Sprinkle with selection of sugar and broil for 5-10 minutes.

Orange Riesling Mimosas

Mix equal parts of Stoney Ridge Riesling and orange juice. Pour into glasses and garnish with fresh fruit.