VIDEO RECIPE: Buttermilk Biscuits with Chorizo Sausage and Quick Tomato Compote

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Here's the second installment in Rock Recipes video cooking series with CBC Newfoundland and Labrador. Regular readers know I love my Sunday Brunch and this recipe is a real stick-to-your- ribs kind of start to a busy weekend day. Check out how to make the lightest buttermilk biscuits and how to quickly and simply make some homemade chorizo sausage. Add some quick-cooked, fresh tomato compote and scrambled egg and you've got one outstanding brunch dish.

Find the individual recipes in this dish at the links below: 

Buttermilk Biscuits

Chorizo Sausage

Spicy Quick Tomato Compote 

Double Crunch Fried Chicken Parmesan Burgers on Parmesan Herb Buns with Chunky Fresh Tomato Compote

Double Crunch Fried Chicken Parmesan Burgers on Parmesan Herb Buns with Chunky Fresh Tomato Compote

This is one delicious and very satisfying chicken parmesan burger that is very traditional in terms of flavors but a little different in the way those flavours come together. Traditional Italian herbs are baked into the fresh buns and also included in the super crunchy fried chicken crust on the succulent  chicken breasts. In the sauce however, it's all about the sweet summer tomatoes. The tomatoes are very simply seasoned and quickly pan fried to a chunky compote that gets served on the burgers along with mixed mozzarella and Parmesan cheese.

This terrific sandwich is a meal in itself, all we ever serve with them is a simple salad on the side.

Double Crunch Fried Chicken Parmesan Burgers on Parmesan Herb Buns with Chunky Fresh Tomato Compote

Parmesan Herb Burger Buns

• 3 cups flour
• 1 pkg (5 grams) instant yeast
• 1 1/2 tsp salt
• 2 tbsp sugar
• 3 tbsp melted butter
• 1 cup warm milk
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped fresh herbs (I used oregano, chives, basil and rosemary)Makes 12 burger buns

Combine 1 1/2 cups of the flour along with the sugar, instant yeast, cheese and herbs and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook. Add the melted butter and warm milk. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining  flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. Turn the dough out onto the counter top or bread board to knead. You may need to use a little less or a little more flour, this is not uncommon. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or counter top.

Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 15 minutes.

Divide the dough into 12 equal portions, forming each division into a ball.  Roll the ball into about a 4 or five inch disk and place on baking sheets 2 to 3 inches apart. Cover with a tea towel and allow to rise in a draft free place for about 1 1/2 hours or until at least doubled or tripled in size. Bake at 375 degrees F for about 20-25 minutes or until golden brown. Cool on a wire rack.

Double Crunch Italian Fried Chicken Breasts

• 6 large boneless skinless chicken breasts

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness.

Sift together:

• 2 cup flour
• 4 tsp salt
• 4 tsp black pepper
• 1 tbsp dried oregano
• 1tbsp dried basil
• 1 tbsp dried thyme
• 1tbsp garlic powder
• 1 tbsp dried oregano finely chopped

Make an egg wash by whisking together:

• 2 eggs
• 3 tbsp water

Season the chicken breasts with salt and pepper, then dip the meat in the flour and herb mixture. Dip the breast into the eggwash and then a final time into the flour and herb mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack. Hold in a warm oven.

Quick Chunky Tomato Compote

• 4 cloves minced garlic
• 6 tbsp olive oil
• 8 large ripe tomatoes diced
• 2 tbsp brown sugar
• 6 tbsp balsamic vinegar
• 1/2 tsp chilli flakes (optional)
• salt and pepper to season

Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chilli flakes, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final few minutes of cooking time before serving.

Toast the burger buns under the broiler. Place the fried chicken breasts on a cookie sheet or in a baking dish spoon on some of the warm tomato compote, then top with a mixture of:

• 1 1/2 cups grated mozzarella cheese
• 1/2 cup grated parmesan cheese

Place under the broiler to melt and lightly brown the cheese. Serve on the toasted burger buns.

Potato Crusted Canadian Bacon and White Cheddar Frittata

Potato Crusted Canadian Bacon and White Cheddar Frittata

I was asked to create a recipe for Klondike Rose Potatoes which is a very pretty yellow fleshed potato with a pinkish red skin. As regular readers will attest, I love my weekend brunches and this delicious Canadian inspired frittata made this past weekend's brunch very special indeed. 

I sliced these beautiful potatoes and blind baked them into an oven safe frying pan to form a potato "crust" for the frittata which included some lightly fried Canadian Bacon and aged white cheddar cheese which gets diced small instead of grating to provide tasty cheese pockets throughout the dish. It was absolutely delicious with some spicy quick tomato compote served on top.

 Brush the inside of a non stick, oven safe, frying pan with

• 3 tbsp melted butter

Slice about 

• 1 1/2 to 2 pounds of Klondike Rose potatoes

in about 1/8 inch slices. Overlap the potato slices to completely cover the bottom and sides of the buttered frying pan. This will form the potato crust of the frittata which must be blind baked before adding the filling.

To blind bake the potato crust, simply place a piece of parchment paper or aluminum foil over the potatoes and cover the bottom of the frying pan with baking weights. (Dry beans, peas, rice or barley work just as well as anything else.) Bake at 350 degrees F for about 20- 25 minutes. Remove baking weights and parchment (or foil). Mix together and sprinkle the following ingredients over the bottom of the potato crust:

• 6 ounces lightly fried Canadian bacon, chopped in 1/2 inch squares
• 6 ounces white cheddar cheese diced small, 1/2 inch or less
• ¼ cup chopped chives
• 2 cloves finely minced garlic

Quickly whisk together:

• 8 large eggs
• 1/3  cup whipping cream
• 1/2 tsp salt
• 1/2 tsp pepper

Pour the egg mixture into the potato crust.

Bake at 350 degrees F for about 20 to 25 minutes or until the eggs have set at the center. Invert  the frittata onto a serving platter. Serve immediately topped with Spicy Quick Tomato Compote.

Spicy Quick Tomato Compote

• 4 cloves minced garlic
• 6 tbsp olive oil
• 8 large ripe tomatoes diced
• 1 tbsp brown sugar
• 3 tbsp balsamic vinegar
• 1/2 tsp crushed chili sauce or ¼ tsp chili flakes
• salt and pepper to season
  

Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.

Potato Latke Prosciutto and Tomato Eggs Benedict

Potato Latke Prosciutto and Tomato Eggs Benedict

I love Eggs Benedict...like really love it. Being such a big brunch person, I can't resist it on restaurant menus and often make variations of it at home, like our now famous Toutons Benedict. One of the things we often serve at our brunches, in place of hash browns are thin, crispy potato latkes. Spouse suggested making some this morning for a final brunch on this long Victoria Day weekend here in Newfoundland. I then thought of using latkes as the base for a new Eggs Benedict version including a slightly spicy quick cooking tomato compote that has become the condiment of choice at our family brunches. 

With fresh chives sprouting in the herb garden, I decided to add them to my Hollandaise Sauce along with a dash of Dijon mustard. Finally, I gave some thinly sliced prosciutto a quick flip in the pan to warm it before adding it to the construction along with over-easy eggs.

The result of all this was one of the best brunches I've had in quite some time. It is a fantastic mix of flavors and textures; the crispy latkes were wonderful with the sweet sharpness of the tomato compote, the slight salty edge of the prosciutto and the creaminess of the herbed Hollandaise sauce. It was utterly delicious and I may not be able to wait until next weekend to have it again. I could eat it again for supper!!

Potato Latkes

Makes about 8 latkes. Serves 4.

• 4 cups grated potato
• Salt and pepper to season
• 1 beaten egg
• 3 tablespoons flour

Squeeze as much excess water from the grated potato as possible. Add all the remaining ingredients and toss together until well combined.

Heat a half inch of canola oil in a large non-stick skillet over medium-low to medium heat. Drop the latke mixture by ½ cup measures into the hot oil, spreading it out to about a half inch thickness. Fry until golden brown on one side, then turn and cook until golden brown on the opposite side,
Drain on paper towels. 

Spicy Tomato Compote

Spicy Tomato Compote

• 4 cloves minced garlic
• 6 tbsp olive oil
• 8 large ripe tomatoes diced
• 2 tbsp brown sugar
• 3 tbsp balsamic vinegar
• 1/2 tsp crushed chili sauce or ¼ tsp chili flakes
• salt and pepper to season

Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.

Dijon Chive Hollandaise Sauce

• 3 egg yolks
• 1/2 teaspoon Dijon mustard
• 1 - 2 tablespoons lemon juice
• 1/2 cup hot melted butter
• 2 tbsp fresh chopped chives

In a blender combine the egg yolks, mustard and lemon juice for only a few seconds. With the blender on medium speed, slowly pour in the hot butter in a thin stream. The sauce should thicken quite quickly. Pour into a bowl and keep the bowl warm in a warm water bath while preparing the other components of the Eggs Benedict. Fold in the chives before serving.

To construct the dish for serving, you will also need:

Poached or over-easy eggs, 1 or 2 per person

6 ounces thinly sliced prosciutto, warmed in a frying pan for only a few seconds per side.

Stack 2 or 3 potato latkes per serving before topping with prosciutto, eggs and the tomato compote and Hollandaise sauce.

Grilled Chicken Spaghetti Margherita

As the weather improves here in Newfoundland and we transition into the grilling season here's a quick, easy dinner idea that combines chicken from the grill with pasta and a fast cooking simple tomato sauce along with fresh mozzarella and chopped fresh basil. These simple classic Italian flavors are delicious with smokey, juicy chicken fresh off the grill for a very satisfying workday meal.

Serves 4

Season 4 large boneless skinless chicken breasts with salt and pepper and grill until fully cooked. Rest the chicken for 5 minutes before slicing and serving in this dish.

Cook 1/2 pound spaghetti in salted water.

Quick Tomato Sauce

4 cloves minced garlic
6 tbsp olive oil
8 large ripe tomatoes diced
2 tbsp brown sugar
6 tbsp balsamic vinegar
1/2 tsp crushed chili flakes  (more or less to taste)
salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a thickened consistency. Add the balsamic vinegar in the final minute or two of cooking before serving. 

1/2 pound fresh mozzarella, sliced

To serve, add a sliced chicken breast on top of the spaghetti, then spoon on some of the tomato sauce. Top with slices of fresh mozzarella pop under the broiler for only a couple of minutes to melt the cheese. Finish with a generous sprinkle of chopped fresh basil.

Potato Latkes...for brunch!

Potato Latkes...for brunch!

We love making these crispy little potato pancakes for dinner with roast chicken and gravy or served with a little sour cream and chives with a great glazed ham but they also make a fantastic addition to a weekend brunch. You can add minced garlic, green onion, chives or minced jalapeno peppers to the mix for even more flavorful varieties. Here I've served them with sausages and fried eggs and some quick-cooked spicy tomato compote, a favorite condiment on our brunch table every single weekend. Now there's a brunch that'll definitely hold you over until dinner.

Makes about 8 latkes. Serves 4.

4 cups grated potato

Salt and pepper to season
1 beaten egg
3 tablespoons flour

Squeeze as much excess water from the grated potato as possible. Add all the remaining ingredients and toss together until well combined.

Heat a half inch of canola oil in a large non-stick skillet over medium-low to medium heat. Drop the latke mixture by ½ cup measures into the hot oil, spreading it out to about a half inch thickness. Fry until golden brown on one side, then turn and cook until golden brown on the opposite side,
Drain on paper towels. 

Spicy Tomato Compote

4 cloves minced garlic
6 tbsp olive oil
8 large ripe tomatoes diced
2 tbsp brown sugar
6 tbsp balsamic vinegar
1/2 tsp crushed chili sauce
salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.

Shrimp Cocktail Quiche

Here's a very versatile recipe that works well in these little individual portions as an appetizer course or make it as a full size quiche to serve as a quick workday supper. On the weekend this is a tasty dish to serve when entertaining guests at a great weekend brunch.

1 pound frozen puff pastry

Roll out the puff pastry and cut it into  twelve 4 inch squares. Place the squares into lightly greased muffin tins, making sure the pastry is pushed into the corners. Chill in the refrigerator for a few minutes.

1 pound shrimp
2 tbsp butter
1 tbsp olive oil
salt and pepper to season
3 tbsp chopped dill or tarragon

Heat the butter and olive oil over medium high heat in a saute pan. Quickly saute the shrimp for only a minute or two, adding the salt and pepper to season. A very light saute is all that is needed. Be careful not to over cook the shrimp at this point. Remove from heat and toss in the chopped herbs. Let cool for a few minutes. Reserve at least a dozen shrimp to garnish the quiche and divide the remaining shrimp evenly into the prepared pastries in the muffin cups.

 

Whisk together:

6 extra large eggs

1/2 cup whipping cream

1/4 tsp salt

1/4 tsp coarsely ground black pepper

Pour the egg mixture over the shrimp and herbs  in the muffin tins. Bake at 400 degrees F for 10 minutes, reduce the heat to 350 degrees F and bake for an additional 7-10 minutes or until the eggs have just set. Allow to rest for 5 minutes before removing from the pans. Serve with Spicy Quick Tomato Compote.

 

For a full size 9 inch quiche, you will need only about half the amount of pastry. Bake at 400 degrees F for 10 minutes, reduce the heat to 350 degrees F and bake for an additional 20-25 minutes or until the eggs have just set.

Spicy Quick tomato Compote

4 cloves minced garlic
6 tbsp olive oil
8 large ripe tomatoes diced
2 tbsp brown sugar
6 tbsp balsamic vinegar
1/2 tsp crushed chili sauce or chili flakes
salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.