Well, it’s been a while since I have kept up on my food blogging, but on this lovely fall-like Saturday, I decided to get back in the game. For your eating pleasure, a broccoli-double Gloucester cheese omelet. The snap of the broccoli goes perfectly with the mild, tangy, and creamy cheese. This dish is super easy, and perfect for Saturday morning brunch!
B&G at the Denver Diner
After the 4 plus hour flight from NYC to Denver at 8:30 in the morning, all I wanted was the comforting taste of home and travel. So, naturally I talked my father into stopping by the Denver Diner, one of my favorite late night haunts (cheese fries with enchilada sauce anyone?) ever since I was a teenager going to clubs and wasting hours drinking cheap black coffee here or at Denny’s.
Now biscuits and gravy is not the thing to order at midnight, but they are perfect for noon. I ordered the Lonestar Breakfast ($8.49), which comprised four flaky biscuits slathered in heavy, white, sausage gravy; two round, greasy sausage patties; two fried eggs, and a pile of salty and savory golden hash browns. This, this is a breakfast to come home to.
The best part? There is no way I could eat all that, though my eyes greedily ate it all up when I was served, so I took half home and had it again the next day. Yup, some how 24 hours in the fridge made it better. Though at home, I was forced to down the rich flavor of Lamborghini coffee instead of my usual watered down diner brew. It’s good to be home.
The other day, after noticing a couple sad looking potatoes in my fridge, I decided to use up some of the food stuffs in my fridge. Here comes the home fries!
Ingredients:
2 large russet potatoes, peeled and cut into large chunks.
1 cup chopped kale
3 cloves garlic minced
1 small to medium yellow squash or zucchini sliced in half moons or chopped in small chunks
1 small onion chopped
1/2 avocado (optional)
1/4 cup olive oil
1 teaspoon of salt
1 1/2 teaspoons of ground black pepper
pinch of cayenne pepper
dash of Tabasco or other hot sauce
Procedure:
1. Boil potatoes about 10 minutes (not too soft).
2. Drain potatoes and add to skillet with oil. Add salt and pepper and stir.
3. Pan fry until sides are brown and slightly crusted.
4. Add onion and garlic. Cook until onion is almost translucent.
5. Add squash, kale and remaining spices.
6. Cook until vegetables are to your liking. Add salt and pepper to taste.
7. Dish up and garnish with sliced avocado. You can also add salsa or eggs.
Good for any meal of the day (especially a late night drunken snack).
I have started poaching eggs. After three meals of super runny, super solid and completely separated, I finally found the perfect balance. Mmmm…take two of those and put them over a melody of black wild rice, a small chopped tomato and a third a cup of 505’s green chili and — Presto! Breakfast is served. You can also add a couple slices of rye toast to soak up the egg yoke. I used rye from the Chelsea Bakery and it was perfect.
