Hash for Brunch!

A bed of hash topped with a biscuit and scrambled egg whites drizzled with maple glaze

I never do a brunch post so I decided to post one of my favorite and easy things to make. Potatoes can be used for breakfast, lunch, or dinner, to be honest, but I love them best for breakfast/brunch.

Ingredients:
4 Potatoes
Tomatoes, light onions, red bell pepper
4 Eggs
Cooked chopped bacon and ground sausage
Mozarella and Parmesean

Preheat your oven to 350 degrees (you may have to turn it off because your potatoes will need time to cook but then turn it on again once potatoes are tender) Chop potatoes in cubes and rinse with hot water to eliminate any sand, then transfer to oiled skillet pan and sauté until tender, add chopped vegetable and continue to toss until tender as well. Season to your taste, FYI I used light salt, black pepper, cayenne, slap ya mamas, sage, curry, and accent. Toss the potatoes in that and you're good to go. Your potatoes should be almost done but not fully cooked so that they can cook the rest of the way in the oven. After potatoes and veggies are tender, add crumbled bacon and ground sauced on the top. Crack each of your egg on top of the hash and DO NOT MIX just let it sit there. Let the egg lay on the hash for about 5 minutes or so and sprinkle each yolk with black pepper and mozzarella cheese. Take off heat, sprinkle mozzarella cheese all over the pan and in a 350 degree oven, place the skillet in the oven and let back for 15-20 minutes. This cooks the eggs completely and leaves you potatoes well done. Sprinkle grated parmesan cheese over it or your favorite cheese. When time is up bring out the skillet, and leave hash on a cooling rack. You can serve your hash with a biscuit or English muffin maybe even French toast, it's up to you. I wanted to make a Hollandaise sauce, but then change my mind because I didn't like the process so instead I scrambled egg whites as the topping. I did a maple glaze with cinnamon, brown sugar, maple syrup and boiled it very warm and served over the biscuit and hash. Another option is a berry medley sauce made of frozen berries boiled with sugar, honey, and brown sugar brought to a boil and served warm. Can't brunch without the mimosas ^_^

Introducing....



Spoiled Rotten Catering Co.

Specializing in:

-personal services including: personal chef, romantic dates, and much more

-organizations, meetings, luncheons

-baby showers, child/adult birthday parties, weddings, holiday events, and much more



Photo By: Rosebeth A.

Contact: srcateringco@gmail.com


 Menu Including but not limited to:

-Breakfast, brunch, lunch, and dinner

Finally decided to take my passion of food to another level by turning it from a hobby to a potential business. God calls you to use your gifts and talents to glorify Him, so why not show Him what you're made of?! Planned since November and currently January, I'm finally ready to take Houston on a ride. So if you're in the Houston, TX area looking for a catering company for your next event, don't hesitate to contact me. Be blessed! Habakkuk 2:1-3

Roastin' Session

Boudain Stuffed Pork Loin Roast on top of Mashed Sweet Potatoes...

Grocery List:

Pork Loin Roast $8.91
Green Beans $0.89/lb
Twine $1.49
Sweet Potatoes 3 for $1
Fresh Mushroom about $2
Boudain $2.29


I love making posts about my first attempts on certain meals and they still come out a success. This is my first occasion with making a roast independently. I usually use chicken or beef for any type of meal but decided to get out of my comfort zone. I was craving boudain and got a light bulb at work while on my down time. I bought 2 things of smoked boudain, spiced it up with my secret weapons and probably most used spices or seasonings in my spice cabinet: African pepper (be mindful only Africans would understand when I say BE CAREFUL it is VERY HOT, season at your own discretion or season enough to where it just gives it a kick. you can find this at your nearest African stores or like my mother did, bring it back from Nigeria LOL), curry, sage, paprika, black pepper, cayenne, cumin, bay leaf. Chopped veggies include: half an onion, red/green bell pepper, habanero pepper all sautéed before adding the boudain. Let that cook for about 15-20 minutes and yes babysit the boudain mixture as much as possible. You can add small amounts of water to the pan if necessary so the boudain can keep moisture. Let boudain rest.

Open your roast, give it a nice water bath, pat dry. Place it on a cutting board, split it open leaving 1/2 inch on each end, you want to be careful so that you don't cut it to the end. If you need directions on how to split it open, check pinterest or google it. VERY EASY. Season meat to your discretion, I pretty much used my fave seasonings including Jerk Marinade. Next, turn to the open side of the roast and stuff it with boudain stuffing. Stuff it as much as you would like and roll and tuck until roast looks like a log. Turn over the roast, and grab Twine to tie the roast and keeping the boudain stuffing to stay intact. If you are not familiar with cooking twine, it is the durable string that is used for Turkeys. It is VERY normal to see the stuffing stick out the roast but if you can, stick the stuffing back as far as possible. After tying this roast with the twine, I took some saran wrap and rolled the roast inside to keep its form. This wasn't too necessary unless you plan on cooking it the next day. Any who, you can pan sear your roast in a pan for a couple of minutes for color or just toss it in the oven with tomatoes, garlic, parsley, red wine (optional), and extra virgin olive oil. I pan seared my first! Place it in the oven at 375 degrees broil for 15 minutes, then bake for 30 minutes till tender. The wine, veggies, and sweat from the meat will create a savory broth which is good so that the meat doesn't dry.

While your meat is baking, boil your sweet potatoes for the mashed sweet potatoes that the meet will lay on. After they're boiled, drain. Leave that aside and blanch your fresh green beans in an ice bath season to your taste and boil. In sweet potatoes add butter, brown sugar, a dash of white sugar,

For the wine sauce, which is very optional, I added chopped mushrooms, onions, cherry tomatoes, and garlic tossed in extra virgin olive oil. Added flour and tossed till the mixture appeared gummy, then added milk, red wine, butter, salt, black pepper, accent, and parmesan cheese. Let it simmer till it appears gravy like and keep it on low until meat is finished baking. After meat is complete, bring it out of the oven and place it on your tray or serving dish to cut. As you cut in slice you may remove the string or leave it there just as long as you DONT eat it LOL! Dress your plate and make sure your meat is laying on top of the sweet potatoes, and the red wine sauce is on top of the meat. VOILA! A glass of wine is optional as well. Happy eatings ^_^

The right way....

Authentic Spicy Seafood Fried Rice served with shrimp and chicken eggrolls and a side of sweet and sour tossed broccoli

Let's just make something clear before I start....baked "fried rice" is NOT fried rice. Secondly, "fried rice" does NOT have white rice components, meaning, if your frying 
down your rice and you still see that it's white, it's NOT fried. Lastly, this is my opinion, I've had my share of a division of fried rices and one thing I've noticed was the texture of the rice. If the rice doesn't have a color, crisp yet tender texture, then it's simply not fried.

I loved this fried rice I made because once again used my favorite rice, basmati! So good for you much better than parboiled rice. Don't get me wrong parboiled is good, but basmati has a strange nutty texture and taste to it but I like it! Apparently mahatma rice is also use for fried rice, not a good idea. While you boil it, it takes forever and it's sticky. I'm not a fan of sticky rice being used for fried rice, I'm not eating sushi. It's not only Asians that know how to make fried rice either, it's simple to make at your home only you have to literally babysit. DO NOT walk away or it will burn. If you must walk away, turn down the heat. I keep mine on high just because I know I'm not taking my eyes off of it.

I didn't even plan on cooking, my mom have me an idea. She insisted I cook since she found random seafood and etc in the fridge and I have a variety of Chinese or Korean spices that I've grown fond of so I said why not. Fried rice it is. To make authentic fried rice I cooked it the long way and took my time. Like I said, I don't like my rice soft at all, in order to do that I cook my rice 3/4 ready meaning not all the way done. Just steamed enough to where it's still edible. That requires you to boil it the first time then once your rice has soaked all the water add more water and let that boil till the water has gotten half way through the rice, don't let all the water evaporate you want your rice to have a bite to it. Sit that aside.

Ingredients:
Basmati Rice (your fave rice)
Soy sauce
Your favorite meat or seafood
Onions, green onions, bell pepper, habanero
Chinese BBQ spice
Korean BBQ spice
Canola oil
Your favorite Asian spices

 In a separate bowl, I used seafood and chicken and seasoned it with cumin, Chinese spices, Korean BBQ marinade, Chinese BBQ spice, soy sauce, ginger and much more just to give it an oriental vibe and I let it sit in that marinade, cover it for 10-20 minutes so it could soak up all that flavor then cook. You can cook your favorite meat or seafood it's up to you. Oil your pan, fry down the meat. Then add your veggies which includes onions, green onions, bell pepper, habanero for a kick. I divided it with peppers on one side and my meat on the other. After having both sides cook until I was satisfied I went ahead and mixed them together to give it a proper sauté. After you've gotten your golden brown meat as veggie mixture set aside. FYI thanks to the marinade from the meat mixture, you don't have to season the veggies as much or at all.

Grab 2 eggs. You're going to use one at a time though. You could either crack in the pan or whip it in a bowl. I chose to whip it in the bowl. Same pan I fried my meat and veggies down I used. Oil that pan again. Get that egg you whipped and scramble it in the pan until the egg is brown. This is very important you do the egg separate. You do NOT want to cook your egg in the rice it won't come out the way you want it and appearance wise it's looks gross. -_- Another option is frying your rice down and making a hole in the middle of your pan to scramble your egg in, but if it's your first time attempting this don't do that please unless you're just a daredevil. LOL, so now your egg is fried and scrambled, add your rice not all of it but maybe enough to fill the pan and to where it's easy for all of the rice to fry down. You don't want to use all the rice at once because it's harder for all of it to fry down unless you have a wok pan. Those are the larger pans that hibachi restaurants may use. So I took half my rice kept in the pan stirred, tossed, you name it. Got my Chinese BBQ spice and seasoned it. Now the Chinese BBQ spice I used has a pink/red color and it's ok no worries you're frying it down it'll get its brown color from the meat and soy sauce you use also the bits from the pan. I fried it down for maybe about 10 minutes. I would toss then let it sit on it's own for about 5 minutes keeping my eye on it and absolutely not walking away. At this time if your rice is not doing the snap, crackle, pop sound then add a little oil not too much and turn the heat high. My stove was on high the whole time because I was watching it so it's cool. Believe it or not the trick is to have the pan dry out not have the pan too oily. Hopefully you're using a non stick pan anyway. So I do this for about 15-20 minutes and half my meat and veggie mixture. Mixing until it's gets it's color which it did in no time. Once it has I add a little soy sauce, Korean BBQ spice, and something with spice. I love spice in fried rice only reason I eat Spicy House Rice from Rice Bowl on Fondren and West Bellfort. Shoutout to them so good. Any who, repeat on your next batch them remove from the pan into a serving dish.

I made chicken and shrimp egg rolls and served with sautéed broccoli tossed in sweet sour sauce. That's very optional but I thought to myself why eat rice alone, you gotta have sides, it's only right. To know hot to make those egg rolls go to my previous post on "Thanksgiving Egg Rolls" easy step by step. Drizzle with your favorite duck sauce, sweet and sour sauce, for presentation if you care that much. According to my boyfriend, it's bougie but whatever lol! Enjoy! :D Bon Appetít!