Mexican For Brunch

    Chilaquiles ("chee-lah-KEE-lays") come in many variations and sexy to say once you got it down (haha). A traditional Mexican dish that is close to huevos rancheros. Typically fried or stale tortilla chips, meat, chile sauce, eggs, cheese then any additions toppings your heart desires. It's truly mexican comfort food that is in my way better in my option then those Tex-Mex loaded nachos you see as an appetizer every where. Part crunchy and part sort from soaking up the spicy flavorful sauce. Besides the point but anything topped with a fried egg I'll eat.

Graze -  forgot to get the description but my favorite so far. Every chip was covered in the deep red spiced filled sauce with braised pork and queso fresco I believe.

Graze -  forgot to get the description but my favorite so far. Every chip was covered in the deep red spiced filled sauce with braised pork and queso fresco I believe.

Monty's Blue Plate Diner - Berkshire pork simmered in a tomatillo chili verde, served over crispy corn tortillas; with two eggs, pico de gallo, and feta cheese. 

Monty's Blue Plate Diner - Berkshire pork simmered in a tomatillo chili verde, served over crispy corn tortillas; with two eggs, pico de gallo, and feta cheese. 

Bassett Street Brunch Club - Corn tortilla chips topped with braised chicken, guajillo chili sauce, queso fresco, avocado, jalapeños, cilantro, radish, and two eggs over-easy.   

Bassett Street Brunch Club - Corn tortilla chips topped with braised chicken, guajillo chili sauce, queso fresco, avocado, jalapeños, cilantro, radish, and two eggs over-easy. 

 

Im No Whiner

    I typically don't drink wine. I'll drink it at weddings(free) or I'll drink Botham Vineyards cause  I know which of theirs I like. Bloody Marys I'm on my way to have every one in the city. "Craft" cocktails with all the innovated drinks it's fun. With two brothers and a father who like beer I had a destiny to enjoy drinking all different styles. Put then started to grow grapes at home and needed to find a why to use them up. So with the last name Welch first came to mind juice then Wine. Made one batch. Put thought I should getting a better understanding so next year's we can tweak it to make it better and make multiple batches.

    Dlux has been having this event called Match-dot-Somm every 1st wednesday of the month for quite sometime now. Where they pair junk food with wine. When I saw that they were having a breakfast food themed one this month. I jumped on it stat since biscuits and gravy hold a dear place in my heart and it usually sells out by the next day since there are only two seating with limited seating but you may luck out if they have cancellations.

    Caitlin the Sommelier really does here homework or her job really well. Went to this by myself, which when Caitlin came over to talk about each course pairing it really felt like she was really just talking to me (she technically was but you get my point I'm trying to get across. I hope.) You also get a sheet with pairing info but Caitlin gave more information when she came around and an oppuitnity to ask her questions. One perk I had no idea about was the wine you drank during the pairing you can buy the bottle at a discount rate.

    Since Caitlin is helping to open Cento. The next two will be different pairing. One being beer and the other a cocktail pairing. Then back to wine pairings when the new restaurant is off the ground. If you need a date idea, fun night out or more info on wine pairing I highly recommend. I see myself drinking more wine in the future.

 

Corned Beef Hash

Corned Beef Hash

Captain Crunch paired with Riesling. Sweet paired with sweet.

Captain Crunch paired with Riesling. Sweet paired with sweet.

Biscuits and Gravy

Biscuits and Gravy

Sausage Breakfast Sandwich (full size...feeling full now)

Sausage Breakfast Sandwich (full size...feeling full now)

Cinnabon (stuffed)

Cinnabon (stuffed)

Didn't Come Back With a Prince

    One thing about me to know if you don't already is I love to travel. I have already had many opportunities to travel over seas already in my life. I recently got back from London and Paris. Got to eat bloody good food, see landmarks like Buckingham Palace, the Louvre, Notre Dame de Paris, and Shakespeare and Company, see things connect with Spice Girls, Harry Potter, Princess Diana and Kate. Also sat outside many Cafes and see the world slowly go by. Here are some of the food I ate. Some wouldn't upload sadly. I hope to recreate some at one point. Next I hope to go to is Ireland or Thailand but really any place with a different culture will do. Where have you traveled to or would love to go too?

Macarons from Laduree. (Chestnut, Marie-Antonette- blue raspberry with black tea filling, Rose, Pistachio). Did make a couple of times but they weren't prefect.

Macarons from Laduree. (Chestnut, Marie-Antonette- blue raspberry with black tea filling, Rose, Pistachio). Did make a couple of times but they weren't prefect.

Croque Monsieur

Croque Monsieur

Bangers and Mash with Red Onion Gravy.

Bangers and Mash with Red Onion Gravy.

Baguette with terrine.

Baguette with terrine.

Crepes at every corner.

Crepes at every corner.

Fish and Chips...... Mushy Peas. haha

Fish and Chips...... Mushy Peas. haha

Caneles. I some day will afford to have the copper molds you need to make them properly.

Caneles. I some day will afford to have the copper molds you need to make them properly.

Gyro with fries exploding from it.

Gyro with fries exploding from it.

Blood Sausage with sauerkraut and potato. 

Blood Sausage with sauerkraut and potato. 

Longest and Biggest hotdog I have ever had.

Longest and Biggest hotdog I have ever had.

One photo of many gelato I had.

One photo of many gelato I had.

Middle of the Day Meal

     Having lunch out can easily be over looked. You packed a brown bag, starving yourself to have a few drinks at night or you just go out for dinner. Graze, which you may hear more about for it's brunch and dinner also has a worthy lunch to talk about. The menu is diverse and has many options for vegans, vegetarians, dairy-free, gluten free people or can easily be modified to be. Also if you didn't know already Graze and it's sister restaurant L'Etoile strive to get most of their ingredients locally. So, upgrade your brown bag with a meal to go, stop starving yourself and/or go out for lunch with a friend.

Beet & Walnut Burger - cherry tomato, cucumber, red onion, arugula, feta cheese, lemon Greek yogurt, oregano vinaigrette on pepita brioche. 

Beet & Walnut Burger - cherry tomato, cucumber, red onion, arugula, feta cheese, lemon Greek yogurt, oregano vinaigrette on pepita brioche. 

Noodle Bowl - braised pork shoulder, pork belly, bok choy, radish, soft poached egg, nori.

Noodle Bowl - braised pork shoulder, pork belly, bok choy, radish, soft poached egg, nori.

Pickle Board - daikon, kimchee, escabeche, beets, cucumbers, seasonal selection.

Pickle Board - daikon, kimchee, escabeche, beets, cucumbers, seasonal selection.

Grilled Chicken Skewers - aged cheddar polenta cakes, kale & autumn vegetable salad, spiced pecans, buttermilk-apple cider vinaigrette.

Grilled Chicken Skewers - aged cheddar polenta cakes, kale & autumn vegetable salad, spiced pecans, buttermilk-apple cider vinaigrette.

Roasted Beet Salad - Door County tart cherries, radicchio, citrus fruits, Hook's Honey Blue Paradise, roasted walnuts.

Roasted Beet Salad - Door County tart cherries, radicchio, citrus fruits, Hook's Honey Blue Paradise, roasted walnuts.

Smoked Lamb - mustard barbeque sauce, sweet onion, coleslaw on ciabatta.

Smoked Lamb - mustard barbeque sauce, sweet onion, coleslaw on ciabatta.

Korean BBQ Pork - marinated pork shoulder, Hook's pepperjack cheese, kimchee coleslaw, hoisin on sesame brioche.

Korean BBQ Pork - marinated pork shoulder, Hook's pepperjack cheese, kimchee coleslaw, hoisin on sesame brioche.

Grilled Cheese - Hook's cheddar, tomato, and caramelized onions, on pullman loaf with whole-grain mustard. Added ham for an extra cost.

Grilled Cheese - Hook's cheddar, tomato, and caramelized onions, on pullman loaf with whole-grain mustard. Added ham for an extra cost.

Bibimbap - choice of marinated ground pork or tofu, crispy rice, sunny-side-up egg, market vegetables, spicy gochujang.

Bibimbap - choice of marinated ground pork or tofu, crispy rice, sunny-side-up egg, market vegetables, spicy gochujang.

A Fish and A Flower

Both Sardine and Marigold Kitchen are owned by chefs Phillip Hurley & John Gadau. They also own Gates & Brovi which I have yet to check out. At the bottom of the post is a video of Philip and John with Kyle Cherek for Chef Talk discussing Madison dining scene.

Belgian waffle with macerated strawberries, creme fraiche and pure maple syrup.

Belgian waffle with macerated strawberries, creme fraiche and pure maple syrup.

Bloody Mary

Bloody Mary

Sticky Bun

Sticky Bun

A side of Frites. HUGE!

A side of Frites. HUGE!

Omelette with spinach, roasted cherry tomatoes, goat cheese and bacon.

Omelette with spinach, roasted cherry tomatoes, goat cheese and bacon.

Grilled pork sausages with crispy saffron, zucchini and squash risotto, Grana Padano, two eggs any style and mixed greens

Grilled pork sausages with crispy saffron, zucchini and squash risotto, Grana Padano, two eggs any style and mixed greens

Frittata Special with heirloom tomatoes and corn

Frittata Special with heirloom tomatoes and corn

Short stack of blueberry pancakes

Short stack of blueberry pancakes

Bloody Mary

Bloody Mary

Coconut Macaroon

Coconut Macaroon

Chile poached eggs with French rosemary toast, prosciutto and manchego.

Chile poached eggs with French rosemary toast, prosciutto and manchego.

Blue Moon Ice Cream

Since I was little blue moon has been my go to ice cream flavor. Must of been the Smurf blue coloring that caught my eye to order it for the first time. Then after tasting it and finding it had a Froot Loops flavor I was hooked. Finally getting my own ice cream maker. I knew this had to be one flavor to master. Found a recipe on Serious Eats. Made some adaptions since I couldn't find lemon oil and didn't have blue coloring gel. What's you favorite ice cream?

 

Ingredients

  • 2 egg yolks
  • 1/2 cup sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 tablespoon instant vanilla pudding mix
  • 1 teaspoon raspberry extract
  • 1 teaspoon lemon extract
  •  1/2 teaspoon vanilla extract
  • 30-40 drops of blue food coloring
 

Directions

  1. In a medium bowl lightly beat egg yolks with a 1/4 cup of sugar and set aside.

     

  2. In a medium saucepan add cream, milk, and remaining sugar. Whisking occasionally, heat mixture over medium low heat until bubbles begin to form along the edges of the pan. Remove from heat and add heated cream mixture to the eggs one tablespoon at a time while whisking constantly to temper the eggs.

     

  3. Once the cream mixture and eggs have been combined return to the saucepan and heat on medium low until mixture coats back of a spoon or spatula and line drawn with a finger leaves a distinct trail. Mixture should register 170° to 175° F, do not allow mixture to overheat.

     

  4. Pour custard into a medium bowl and whisk in vanilla pudding mix until thoroughly incorporated. Whisk in raspberry, lemon and vanilla extracts until thoroughly incorporated. Set bowl over an ice bath. Let cool at room temperature for 1 hour, stirring occasionally, then cover and refrigerate for 2 more hours or up to overnight until completely chilled. Add food coloring. Churn chilled custard according to your ice cream maker's instructions. Transfer ice cream into a container that will hold 1 quart. Cover and freeze for at least 3 hours to fully set. Serve.

Brunch a Portmanteau Word

     I knew that I would fall in love with Bassett Street Brunch Club instantly. Serving brunch and comfort food all day long and late too. Below are photos of most of the food I've eaten off the Winter/Fall menu. They soon will be releasing their Spring menu. Their Facebook and Instagram are a good way to keep updated on specials and events. This coming Saturday, March 8th, from 8am to 3:30pm they're having a Luau-Themed Brunch. Tropical inspired food and drink specials. Spring break swag bag giveaways. Also wear tropical gear and get 15% off your check! 

Brunch Club Omelet - filled with sautéed zucchini, onions, roasted red peppers, prosciutto, and goat cheese. Served with breakfast potatoes.

Brunch Club Omelet - filled with sautéed zucchini, onions, roasted red peppers, prosciutto, and goat cheese. Served with breakfast potatoes.

Bananas Foster French Toast - egg batter-dipped Challah bread, topped with bananas brown sugar rum sauce and pecans.

Bananas Foster French Toast - egg batter-dipped Challah bread, topped with bananas brown sugar rum sauce and pecans.

Spring Break Diet - a bowl filled with black beans, brown rice, scrambled eggs, green onions, avocado, cilantro, roasted tomato ranchero salsa, queso fresco, and corn tortillas.

Spring Break Diet - a bowl filled with black beans, brown rice, scrambled eggs, green onions, avocado, cilantro, roasted tomato ranchero salsa, queso fresco, and corn tortillas.

The Token Burger - a 1/3 pound Knoche's Butcher Shop ground beef patty toped with lettuce, tomato, onion, sweet and sour pickles, and aioli on a toasted bun. Added a sunny side egg for an extra cost.

The Token Burger - a 1/3 pound Knoche's Butcher Shop ground beef patty toped with lettuce, tomato, onion, sweet and sour pickles, and aioli on a toasted bun. Added a sunny side egg for an extra cost.

Oatmeal Creme Brûlée - a bowl of steel cut oats topped with vanilla custard and a bruleed sugar crust. Served with fresh berries.

Oatmeal Creme Brûlée - a bowl of steel cut oats topped with vanilla custard and a bruleed sugar crust. Served with fresh berries.

Fried Chicken & Donuts - old fashioned cake donut holes and crunchy fried chicken bites. Served with creamy honey sriracha and lemon peppercorn ranch.

Fried Chicken & Donuts - old fashioned cake donut holes and crunchy fried chicken bites. Served with creamy honey sriracha and lemon peppercorn ranch.

Opened-Faced Turkey - thinly- shaved roasted turkey and gravy over toasted Challah bread with mashed potatoes and green beans

Opened-Faced Turkey - thinly- shaved roasted turkey and gravy over toasted Challah bread with mashed potatoes and green beans

Bourbon Sweet Potato Pie - sweet potato and bulleit bourbon filling in a homemade pie crust, topped with bruleed meringue.

Bourbon Sweet Potato Pie - sweet potato and bulleit bourbon filling in a homemade pie crust, topped with bruleed meringue.

Breakfast Bur-roti - housemade roti flatbread folded over two eggs over-easy, cheddar cheese, and roasted peppers and onions. Topped with avocado black bean salad, quajillo chili sauce, and sour cream.

Breakfast Bur-roti - housemade roti flatbread folded over two eggs over-easy, cheddar cheese, and roasted peppers and onions. Topped with avocado black bean salad, quajillo chili sauce, and sour cream.

Sausage Bahn Mi - housemade ginger-scallion sausage, red cabbage slaw, sweet & sour cucumbers, grilled scallion, cilantro, and sriracha mayo on a hoagie-style roll.

Sausage Bahn Mi - housemade ginger-scallion sausage, red cabbage slaw, sweet & sour cucumbers, grilled scallion, cilantro, and sriracha mayo on a hoagie-style roll.

Butternut & Blue Salad - roasted butternut squash, buttermilk blue cheese, walnuts, apples, fried parsnips, and sherry vinaigrette. Added roasted chicken for an extra cost.

Butternut & Blue Salad - roasted butternut squash, buttermilk blue cheese, walnuts, apples, fried parsnips, and sherry vinaigrette. Added roasted chicken for an extra cost.

Donut Special - caramelized banana coconut donut

Donut Special - caramelized banana coconut donut

Meat & Potatoes Stack - bacon-wrapped meatloaf with mashed potatoes, roasted crimini mushrooms and spinach ragout, BBQ bacon-brandy sauce, a homemade biscuit, and thick-cut tempura onion rings.

Meat & Potatoes Stack - bacon-wrapped meatloaf with mashed potatoes, roasted crimini mushrooms and spinach ragout, BBQ bacon-brandy sauce, a homemade biscuit, and thick-cut tempura onion rings.

The Daily Egg - changes daily but always vegetarian. Can be prepared as an omelet or scrambler. This one is made with roasted butternut squash, onion, roasted peppers and asiago cheese.

The Daily Egg - changes daily but always vegetarian. Can be prepared as an omelet or scrambler. This one is made with roasted butternut squash, onion, roasted peppers and asiago cheese.

Espresso Cheesecake - housemade with Colectivo Coffee espresso and dusted with cocoa powder, served in a chocolate graham cracker crust.

Espresso Cheesecake - housemade with Colectivo Coffee espresso and dusted with cocoa powder, served in a chocolate graham cracker crust.

Chilaquiles - corn tortilla chips topped with braised chicken, quajillo chili sauce, queso fresco, avocado, jalapeño, cilantro, radish, and two eggs over-easy.

Chilaquiles - corn tortilla chips topped with braised chicken, quajillo chili sauce, queso fresco, avocado, jalapeño, cilantro, radish, and two eggs over-easy.

Farmer's Hash - roasted sweet potatoes, brussels sprouts and parsnips sautéed with onion and rosemary and topped with two eggs. Served with toast.

Farmer's Hash - roasted sweet potatoes, brussels sprouts and parsnips sautéed with onion and rosemary and topped with two eggs. Served with toast.

Lemon Ricotta Pancakes - topped with blueberries and sweet whipped ricotta.

Lemon Ricotta Pancakes - topped with blueberries and sweet whipped ricotta.

Savory French Toast - sourdough bread dipped in a parmesan cheese-herb batter and topped with crispy bacon, baby arugula, grilled onions, a sunny side up egg, and a drizzle of hollandaise.

Savory French Toast - sourdough bread dipped in a parmesan cheese-herb batter and topped with crispy bacon, baby arugula, grilled onions, a sunny side up egg, and a drizzle of hollandaise.

Dessert Special - double chocolate cake with a strawberry filling.

Dessert Special - double chocolate cake with a strawberry filling.

Egg Benedicto -  two poached eggs on a toasted English muffin with roasted tomatoes, Italian salsa verde, sun-dried tomato hollandaise, and crunchy candied prosciutto.

Egg Benedicto -  two poached eggs on a toasted English muffin with roasted tomatoes, Italian salsa verde, sun-dried tomato hollandaise, and crunchy candied prosciutto.

Ramen Upgrade - RP's Pasta ramen noodles, grilled shrimp, homemade ginger-scallion sausage, green onion, radish, soft-boiled egg, ramen broth, chili-garlic oil and togarashi.

Ramen Upgrade - RP's Pasta ramen noodles, grilled shrimp, homemade ginger-scallion sausage, green onion, radish, soft-boiled egg, ramen broth, chili-garlic oil and togarashi.

Maple Bacon Donut

Maple Bacon Donut

Chicken & a Biscuit - fried white meat chicken topped with a sunny side up egg and served with a homemade biscuit, sweet corn-sausage gravy, and an apple-bacon salad.

Chicken & a Biscuit - fried white meat chicken topped with a sunny side up egg and served with a homemade biscuit, sweet corn-sausage gravy, and an apple-bacon salad.

Corned Beef Hash - housemade corned beef, yukon gold potatoes, bell peppers and onion, topped with two eggs. Served with toast.

Corned Beef Hash - housemade corned beef, yukon gold potatoes, bell peppers and onion, topped with two eggs. Served with toast.

Nana's Red Velvet - three layer red velvet cake with buttercream roasting and toasted walnuts.

Nana's Red Velvet - three layer red velvet cake with buttercream roasting and toasted walnuts.

Shrimp & Grits - parmesan white corn grits, sautéed Texas Gulf shrimp. garlicky tomato sauce, and green onions. Topped with a sunny side up egg.

Shrimp & Grits - parmesan white corn grits, sautéed Texas Gulf shrimp. garlicky tomato sauce, and green onions. Topped with a sunny side up egg.