My most common Sunday Brunch this year is a cup of Jamincan Me Crazy coffee and a cranberry-orange muffin at Kiskadee…..
I bought some grapefruits for something, but ate them. Just peeled and ate them. Not the something.
I bought some more, because they were for something…something….something .. what WAS it????
And I just found my grapefruit spoons – I love digging into half a grapefruit at a time with a pointy spoon, but that wasn’t the something, although it will happen, frequently, over the course of the winter grapefruit season.
While cleaning up another unpacking corner I found the pages I ripped from October’s
Food Network Magazine:
with – ta da – Grapefruit and Mint Salad
It’s a great brunch menu
Here it is –
Creamy polenta with braised greens and poached eggs
Make you own chili oil? No thank you
My brain immediately translates it to: polenta with chains….been there, done that
He does make the polenta with milk (which you can also do in the slow cooker) which I almost never think of doing because I almost never have milk just about – it’s a separate trip to the store, another new item on my shopping list- and he braises the mustard greens with garlic, red onion and a little red wine vinegar to serve on top of the polenta and underneath the poached eggs. Mustard greens are a good and flavorful green for this. Bless his heart for not suggesting kale. Making polenta and braising greens is so far a no sweat morning, providing there is ample coffee earlier…..
Poached eggs are – well, poached eggs. Since I’m a huge fan of the hot hard-boiled egg, I would probably do that instead because not eating food prepared the way you like it from your own kitchen is just a little twisted, although poaching is pretty easy, and a broken poached egg on top of the greens and polenta would be layers of yumminess…..
Grapefruit salad with honey mint dressing
He uses both white and ruby red grapefruit, with the chopped mint on top sure looks pretty – but it also smells mouthwatering with that little dab of honey, in my minds nose.
Why was this sooo familiar?
Oh, right – grapefruit salad with black olives
And then he makes sausage – homemade chorizo – into patties, which is the absolute easiest way to make sausage. He even uses ground pork from the market.
Like I didn’t already have a Kitchen Crush on him.
Homemade Chorizo Patties
Although my grandmother’s grinder is around here somewhere, should I take it into my head in a fit of total insanity to buy a pork shoulder and grind my own while I’m still unpacking and it’s the month with Christmas in it. The grinder was in one of the boxes that was moved with my brothers; I saw it and we even talked about it. It was in a storage box that was part of a system of storage boxes, which means there’s more than one of those boxes, so far, none of them is the grinder box. I’m pretty sure.
My other grinder – the one I bought for sausage workshops – is in the kitchen…what, you don’t have more than one grinder?
It will be needing a place to live, either here, or, as soon as I find Nonna’s, somewhere else altogether. I also have a sausage stuffer I’ll never need again, between my Kitchen Aid (which has a stuffing attachment) and the stuffer attachment that goes with the grinder, that I think works with the old Nonna grinder. I just need to find it and try it again. Moving is so much more work then just packing and unpacking.
The boxes of things to be given away keep growing.
Back on the brunch front ….This menu really needs a sweet muffin/roll/biscuit/coffee cake something to enjoy with a second pot of coffee when all the heavy lifting eating is done.
Maybe some Jamican Me Crazy coffee and cranberry muffins…..