Mr. Crumb Stuffing Waffles with Fried Eggs

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Photo Credit: Umami Girl, 2019.

 

 

For a change of pace this St. Patrick’s Day,  take a chance and try these savory waffles with cheddar made with Mr. Crumb Sage and Onion Stuffing™ . This dish works equally well for breakfast, brunch or dinner. Top with a fried egg and a dollop of sour cream and serve with a side of bacon and grilled tomatoes for a truly excellent meal.

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Adapted from
Mr. Crumb
February, 2019

Serves 6

Ingredients:
For the waffles:
Two  8-ounce (225g)  tubs of Mr. Crumb Sage and Onion Stuffing™
1 large egg, lightly beaten
2 ounces (50g) Kerry Gold Dubliner Irish Cheddar Cheese™
1 tablespoon  fresh chopped parsley
1/4 teaspoon dried thyme
Salt, to taste
Ground black pepper, to taste
Vegetable cooking spray

For the Eggs:
Large knob of butter
6 large eggs
Snipped fresh chives, for garnish

For Serving:
Cooked bacon, fried mushrooms, grilled tomatoes or sautéed spinach

 

Directions:
Preheat a waffle iron to a medium setting.

Place the stuffing in a large bowl, gently breaking up any large lumps. Add the egg and stir to combine, making sure that all of the stuffing is evenly moistened.

Stir in the cheese and add parsley, thyme and  salt and pepper to taste.

Divide the stuffing mix into six equal portions and shape each one into a patty about 1-inch thick.

Using vegetable spray, lightly grease the waffle iron. Add the patty to the waffle iron and cook for 2-3 minutes until crisp and golden. Transfer to a plate lined with kitchen paper and cover with foil to keep warm. Repeat with the remaining patties.

Heat a large cast iron skillet on medium high heat. Add the butter. When the butter has melted and the skillet is hot, fry the eggs until cooked to your liking.

To serve, place a waffled on a plate and top with an egg and season with salt and black pepper. Serve with crispy bacon, fried mushrooms grilled tomatoes or sautéed spinach, if desired.

Enjoy!

 

Cook’s Notes:
Mr. Crumb Gourmet Stuffing is a product of Ireland and is cooked by hand in small batches by sautéing onions, herbs and spices in pure Irish Butter (made with milk from grass fed cows) before mixing in fresh breadcrumb. The product is available in the United States at Safeway and Albertson Supermarkets.

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Brodetto

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This fisherman stew was inspired  by the local cuisine found along the coastal city of Ancona, Italy. This rustic dish simmers the seafood in a garlicky tomato sauce and  is served with a crusty bread. Many Italian coastal towns have their own version of this dish, which often features the catch of day. Brodetta was original conceived by fisherman to use up the smaller fish that they did not sell at the market that day.  While brodetto is similar to the  classic French  fish  stew, bouillabaisse, traditional  Italian recipes call for 13 fish as in recognizing Jesus and his 12 apostles in attendance of the Last Supper. The stew can be made with any type of fish, shellfish, including mussels and clams and either with octopus or calamari (squid). The key to making this particular recipe is to cook the shellfish and fish in stages. If you are shopping at your local markets and cannot find the listed seafood in this recipe, always choose sustainable varieties that are in season.

Serve 6

Ingredients:
6 (1-inch-thick) ciabatta slices
1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
5 garlic cloves, divided
1 cup finely chopped onion
1/2 cup dry white wine
One 32-ounces jar tomato sauce
2 tablespoons white wine vinegar
1 pound mussels, scrubbed
12 littleneck clams, scrubbed
12 ounces cod fillets, cut into 2-inch pieces
12 ounces skin-on snapper fillets, cut into 2-inch pieces
10 ounces raw large shrimp, peeled and deveined
2 teaspoons kosher salt
6 ounces cleaned squid, bodies cut into 1/2-inch-thick rings
3 tablespoons chopped parsley

Directions:
Preheat broiler to high with oven rack 4 inches from heat. Brush bread with olive oil, and place on a baking sheet. Broil until golden brown, 3 to 4 minutes, flipping halfway through. Rub toast with 1 garlic clove and keep warm.

Thinly slice remaining 4 garlic cloves. Heat 1/4 cup oil over moderately high heat in a large Dutch oven. Add onion and sliced garlic; cook, stirring occasionally, until translucent, about 5 minutes. Add wine; boil until reduced by half, about 2 minutes. Add tomato sauce and vinegar; bring to a simmer. Add mussels and clams; cover and cook until mussels open, about 5 minutes. Remove mussels with a slotted spoon and place in a large bowl. (Discard any that do not open.) Cover pot and cook until clams open, 3 to 4 minutes. Remove clams with a slotted spoon and place in bowl with mussels.

Season cod, snapper, and shrimp with salt. Add to pot, cover, and reduce heat to moderate; simmer 6 minutes. Add squid, cover, and cook until fish are just cooked through, about 2 minutes. Stir in parsley, mussels, and clams. Remove from heat. Cover and let stand until shellfish are heated through, about 2 minutes. Serve in shallow bowls with a drizzle of olive oil and garlic toast.

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Sweet Southern Tea-Brined Grilled Chicken

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Sweet Ice tea is basically the “House Wine” that graces every Southern Table and it is enjoyed throughout the year, not just as refreshing drink fir the summer. For the tastiest chicken ever, brine a whole cut-up chicken in the South’s signature beverage–sweet tea with lemon.  A brine will help make the meat more tender and juicy.Just a hint of tea, brown sugar, and rosemary makes an irresistible combination for the best grilled chicken you will find on this side of the Mason-Dixon Line.

 

Serves 6 to 8

Ingredients:
6 to 8 single Orange Pekoe tea bags*
1/2 cup firmly packed light brown sugar
1/4 cup kosher salt
1 small sweet onion, thinly sliced
1 lemon, thinly sliced
3 garlic cloves, halved
2 (6-inch) fresh rosemary sprigs
1 tablespoon freshly cracked pepper
2 cups ice cubes
One 3 1/2-to 4-pound cut-up whole chicken*
Olive oil, for grilling
Fresh rosemary, for garnish
Lemon wedges, for serving

Directions:
Bring 4 cups water to a boil in a 3-quart heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.

Discard tea bags. Stir in sugar and next 6 ingredients, stirring until sugar dissolves. Cool completely (about 45 minutes); stir in ice. Mixture should be cold before adding chicken.

Place tea mixture and chicken in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish and chill 24 hours.

On the next day,  prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.

Remove the chicken from the brine, pat dry with paper towels, lightly coat with oil, and sprinkle with a little black pepper. Grill the chicken without moving it until grill marks form, 4 to 6 minutes. Flip and grill until just cooked through (160°F), 4 to 6 minutes more. Let rest for a few minutes before serving.

Remove chicken from marinade, discarding marinade; pat chicken dry with paper towels.

Season the chicken with salt and pepper.

Light one side of grill, heating to 300° to 350° (medium) heat; leave other side unlit. Place chicken, skin side down, over unlit side, and grill, covered with grill lid, 20 minutes. Turn chicken, and grill, covered with grill lid, 20 minutes. Turn chicken, and grill, covered with grill lid, 40 to 50 minutes or until done. Transfer chicken, skin side down, to lit side of grill, and grill 2 to 3 minutes or until skin is crispy. Let stand 5 minutes before serving.

*Cook’s Notes:
You can used 2 large family- style Lipton Tea bag in place of the Orange Pekoe Tea Bags

Six to eight bone-in chicken thighs with the skin on can be used in the place of a whole cut up chicken.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

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