Tag Archives: Breakfast

Recipe: Loco Moco- A Hawaiian “Breakfast”

In true food blogger fashion, I’m thinking of recipes to share with you, while eating a plate of warm leftover risotto that I need to recreate in order to share with you (because it was so incredible),  as I write a blog post…specifically about one of the best meals I’ve made lately.

Last week, I saw Chef Keith Rhodes of Catch Restaurant in Wilmington post a “take-out” special of Loco Moco. (All you folks who are reading this in 2027, remember the CoVID Pandemic that had us all sheltering at home and everything fun closed in March, April and May of 2020? If not, google it.)  The dish looked fantastic and the Anson Mills Carolina Gold rice is what called me because I had just received my order. And as blessings would be, my produce box from Kindly Kitchen had shiitakes and spring onions and a host of other goodies in it a few days later and I got inspired to make it. I also had some local BFR beef (via High Country Food Hub) in the freezer.  After perusing some Pinterest recipes and seeing how easy Loco Moco is, I decided I could just do a mash up of several recipes I saw posted and really they weren’t too different than the gravy I make for my country style steak. Loco Moco is basically a meat patty on rice and gravy, only Loco Moco has a slightly Asian flare, thanks to some soy, chili garlic paste, Worcestershire and perhaps fish sauce and sometimes the beef mixture.  It really varies. The gravy sometimes includes mushrooms and is poured (in this case) around the ground beef patty and is always topped with a fried egg.  Loco Moco is my idea of the perfect breakfast. Like if I was in Hawaii, I would order this before an omelet or pancakes or anything considered breakfasty. It’s savory, spicy and full of umami flavor and is perfect for dinner too, which is when we enjoyed it. We served ours with a side of sauteed spring onions and Solomon’s Seal, which is a wild leafy veg that came in my produce box. Loco Moco doesn’t really need a side, but it’s Spring and my produce drawers overfloweth.

This recipe is completely adaptable to leave out the mushrooms, make it more spicy, and it’s gluten-free (unless you hate to cook with corn starch and in that case, make gravy the old fashioned way with a roux…I’m not going to teach that to you here, but the corn starch version is way less fussy than a roux).  I hear Spam is also traditional and I bet this is just as good with ground pork. I hope you make it and love it as much as we do.

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LOCO MOCO  (Serves 4)

Ingredients:
1 1/2 pound ground beef
1/4 tsp. garlic powder
dash cayenne
Salt/Pepper

1 lb shiitake mushrooms, sliced
2 garlic cloves, crushed
2 tbs. soy sauce
1 tsp. Worcestershire sauce
1 tsp ketchup
1 tsp chili garlic sauce (you can add more if you like it spicy)
1/4 tsp. sesame oil
1 tsp. fish sauce (optional)
1 tsp. oyster sauce (also optional but it gives even more flavor)
1 inch knob of fresh ginger grated or 1 tsp. ground ginger
1 TBS. brown sugar
1 TBS. corn starch
1 1/2 cup beef or chicken stock
Scallions and/or chives for garnish
2 TBS. Ghee or butter
Cooked rice
Eggs (one for each patty)

Prepare the beef with the garlic and cayenne and make into to 4 round patties (about 3/4 inch thick and about the size you’d place on a burger bun–you decide how big). Sprinkle the outside with salt and pepper.

Make the sauce:
Mix the soy, worcestershire, ketchup, chili sauce, sesame oil, brown sugar, ginger, fish sauce, sesame oil, oyster sauce (if using), corn starch and broth together. Taste and adjust for seasonings. If you like it spicy, have at it. Add a little bit of soy if you need. Set aside.

Get a skillet screaming hot with a bit of ghee or butter.  Place the burgers in the skillet and sear on one side until a nice crust forms, about 4-5 minutes. Flip and sear 4-5 minutes more or until desired doneness. Set aside.

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In the same pan, lower the heat to medium and add a bit more butter or ghee to the pan, then add the sliced mushrooms. Do not touch them for 3-5 minutes. Let them get a little brown before you start tossing them about. Add a sprinkle of salt and a generous amount of pepper then add the garlic and saute for one minute. Add the broth mixture, deglazing the pan and scraping any browned bits. Allow the sauce to thicken. You may need to add a bit more broth if it gets too thick. You may adjust seasonings here again. Keep the gravy warm in the pan it should coat the spoon and be very glossy.

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In a separate skillet, melt some butter and crack the eggs, cooking until the whites are set but the yolks are slightly runny. You can cook them all the way until the yolk is cooked through but c’mon, I promise you it’s so good this way. Sprinkle the eggs with a bit of flaky salt (and cayenne if you want).

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To assemble:
Add rice to individual bowls or plates, then top with the patty, spooning gravy on top and around. Add the fried egg on top and garnish with the chives or scallions.

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That yolk shot though…

Enjoy!

If you make this dish, please let me know and tag me @triadfoodies on Instagram and Facebook as well. 

 

 

 

foodie b’eat: Help a Local Chef Advance to the Top 16 in a National Competition!

September is National Breakfast Month. And two of the Triad’s most beloved chefs will represent their cities in Thomas’ Breads Hometown Breakfast Battle. This isn’t necessarily a “local” purveyor of goods, but it’s fun and a way for you to support our local chefs. Let’s get all the nooks and crannies, shall we?

Greensboro Chef Chris Blackburn from Scrambled and Winston-Salem Chef John Bobby from A Noble Grille (yes, that’s the right new name)  will represent their towns in Hometown Breakfast Battle – a national chef recipe competition featuring 135 chefs from 135 cities across the country who will battle it out to create America’s best breakfast in honor of the 135th Anniversary of the Thomas’ brand. 

         Chris Blackburn Headshot_Greensboro                John Bobby Headshot_Winston-Salem
Chef Chris Blackburn                                              Chef John Bobby

Each chef has created one locally inspired recipe using a variety of Thomas’ iconic English Muffins and Bagels and added some local flair to breakfast – the most important meal of the day. Chef Chris Blackburn’s take is a Brown Butter Charred Thomas’ English Muffin Sandwich,

Chris Blackburn Recipe_Greensboro

while Chef John Bobby created the Cheezy McSqueezy.  

John Bobby Recipe_Winston-Salem
Go check out their dishes and the recipe and get recipes from all over the country to make your breakfast something special. 

Beginning TODAY, September 14, YOU, foodies,  will have just two weeks to vote online at ThomasBreakfastBattle.com to ensure your (OUR) favorite chef makes it into the next round of competition that narrows the pool from 135 to the top 16!

You can vote every day, but only 16 will advance. 

So check them out, visit ThomasBreakfastBattle.com and vote for your favorite. 

Chef John Bobby’s Recipe Page or …

Chef Chris Blackburn’s Recipe Page

I should have a couple of photos to post on here so that you can see the chef and dishes, but use those links, foodies, and vote vote vote!

Kristi

foodie b’eat: Scrambled Southern Diner via CHOW at YES! Weekly

Green Eggs & Ham (Chorizo, Dippy Egg, Salsa Verde, Chile-Lime Crema on hash browns.

Green Eggs & Ham (Chorizo, Dippy Egg, Salsa Verde, Chile-Lime Crema on hash browns.

Oh, foodies…how my heart was broken after my beloved Josephine’s Kitchen stopped dinner service earlier this summer. Gracious, what a bummer. But when Chef Chris Blackburn and his partner, Sarah Keith, announced a “new beginning,” well, we knew that what they had up their jacket sleeves would probably be pretty fantastic.

So after a couple months of waiting, Scrambled Southern Diner is open. It’s breakfast and brunch all day—they took beginning and made it literal. But, they have lunch and blue plate specials too. I joke that they’ve closed one of my favorite restaurants to serve my least favorite meal ….breakfast (yeah, I know I’m a weirdo).

Read here about what’s in store for this new eatery.   It’s already pretty popular.  And they even please me, the foodie who couldn’t care less about breakfast. 🙂

When you check it out, let us know what you think!

Kristi
Scrambled Southern Diner Menu, Reviews, Photos, Location and Info - Zomato

The Table Farmhouse Bakery

I have this “vision” in my head. A vision of what MY restaurant would look like if I was crazy enough to open one (I’m not–but I’m glad some of you are!). Imagine my surprise when I walked inside of The Table Farmhouse Bakery in Asheboro (of all places!) and there was my vision. At least on the inside. Milky white walls, farm-style tables and chairs, rustic floor, delicious products on the wall, simple, relaxing decor. Cool chandelier bottles, Edison lightbulbs. Ahhh… I fell in love at first glance.

Then we got to eat!

We just came in for coffee and dessert, mr. foodie and me. Easy. Then we saw The Table’s super simple ever-changing menu and he thought, “I could eat,” and I thought, “I could eat too!” So we did. When a place like this offers rustic homemade sandwiches with freshly made bread and yummy, warm soup…we felt, well those things are not heavy and we still will likely have room for dessert. We did!

So Mr. foodie ordered a Brisket sandwich with housemade BBQ, red cabbage slaw on Tuscan Onion bread. Wow. Crazy good. Tender, smoky brisket, crunchy slaw nearly like a salad inside the bread with a light BBQ sauce on their freshly made bread. He got a salad too. Good, crisp as it should be.

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Now, I’m not a breakfast person and I don’t normally consider quiche for dinner especially when I came in for dessert, but it just sounded so warm and tasty. I ordered their Farmers Rosemary Ham Swiss Quiche. The quiche was perfectly set but still had a glorious, golden brown cheesy crust, with meaty ham, hints of rosemary and the tanginess of Swiss that goes so well with ham. Yum. And on the side a nice warm Italian Sausage, White Bean & Spinach soup. I think I’m not eating light anymore, but I digress.

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For dessert, we ordered a Buttermilk Pie (yum) and a Salted Caramel and Chocolate Brownie Trifle that I did take a picture of, but it disappeared in the cloud somewhere, but if you squint you can make it out in the case.

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See? That’s the trifle right there!

And we just had to get a White Chocolate Baguette to take home. Let me tell you a little bit about a White Chocolate Baguette…

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I can’t. You gotta taste it to believe it.

My motherfoodie-in-law lives in Asheboro. You’d think there’s not much there, but the little downtown is just presh! And I’ve been wanting to try The Table so MIL was watching the microfoodies and we shopped then went back to get them. The Table Farmhouse Bakery is just lovely and homey and serene. Owner, Dustie Gregson is also a designer and you can certainly tell as the decor gets a little change season by season. In addition to the sandwiches and soups, The Table offers an incredible, deletable selection of desserts, pastries and other baked goods and fresh coffee drinks for when you need that afternoon pick me up…or breakfast if you prefer.

I’m looking forward to going back and trying The Table Farmhouse Bakery again. And exploring a bit more of Asheboro now that I have multiple reasons to return. Enjoy the photos—sorry I might have gotten a little carried away with the “tilt”, lol.

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The Table Farmhouse Bakery

Hours:
Tues-Wed: 7am-2:30pm
Thurs-Fri: 7am-10pm
Saturday: 7:30am-10pm

Table Farmhouse Bakery on Urbanspoon

Iron Hen Cafe

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The sign says it all.  Fresh. Local. Good. The Iron Hen Cafe in Greensboro is what sustainability is all about. Locally owned, local ingredients and a full house of happy local folks. Iron Hen Cafe reminds me of the tiny little cafes I LOVE in Charleston. The blink and you miss it kind of places. Of course on this Sunday when we all met up for brunch, the line was literally out the door so, not so easy to miss this time.

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Jammin’ it was. Here’s when the line was a bit shorter well after we’d been seated. The vibe is casual but not hurried. Though it was packed, the patrons waiting didn’t seem to mind that the patrons eating were in no rush to leave. Everyone was ENJOYING themselves.

Iron Hen serves local, organic, seasonal food daily. Usually you’ll know from whence the egg, cheese, bread, meats, etc. came. In addition, they do their part in being an eco-friendly cafe. Here’s their motto….right on their website

Why Local? Food brought in from local resources supports local farmers and businesses. Locally produced foods also help maintain and create jobs within the community. Local food is fresher because it is seasonal- the distance from farm to table is shorter, resulting in a better, fresher product.

This is a great segue into the food. We were there to experience breakfast/brunch, although Iron Hen does serve a full lunch and SUPPER (that’s what they call it) menu. I ordered the Guilford Mill Grit Bowl an item touted as “lighter fare.” When did grits become lighter fare? I’ll take their word for it :).  I added two eggs to the top. It was incredible. Creamy yellow grits, chopped bacon (another option is sausage) and scallions, Chèvre cheese and of course two eggs, sunny side up that ran nicely when opened. That added to even more creaminess on those delicious local grits.

IMG_2537After I dug in I should’ve taken another pic of all those layers and colors beneath the egg. I forgot about it while I enjoyed it. And this photo doesn’t exactly capture that it is a good size bowl and I even took a third of it home, reheated it in their “to go” container and had it a day later.

Mr. foodie ordered the Crab Cake Benedict, with 2 crab cake medallions seared and served over grilled Asiago peppercorn toast, topped with poached eggs and Cajun hollandaise, served with fresh fruit. Delicious flavor.

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Mom-in-law foodie ordered the Iron Hen Scramble. Now this has a very simple description but do not be fooled. That scramble was banging. Mr. thought it was the table’s winner. I thought it was great but it didn’t beat mine (he didn’t get enough grits and bacon in his bite or he might have agreed). This scramble is 2 eggs scrambled with bacon AND sausage AND home fries, and green onions. And she got home fries on the side. The home fries were almost like little potato chips just not crispy. I’ve never seen thinly sliced home fries before. So good!

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And of course, the kidlets came so we ordered an English Muffin with some cinnamon butter for wee boy and a egg and bacon plate for his sis.

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Iron Hen has delicious coffee and a full coffee shop and bar with local and regional beer as well. They also offer a full line of desserts. For lunch you’ll find a wide array of organic salads and sandwiches that have meat, veggies or even tofu and vegan options. They also have daily features. Check them out on Fridays for their Fried Chicken Skillet Dinner. It’s a breast and leg dusted in Espresso Flour fried in an iron skillet (what else?) and served with 2 sides for $16. In addition to their cafe, they also offer catering so you can bring that local goodness to your next function.

IMG_2519 IMG_2523 IMG_2516 IMG_2510    See up there? Mason jars for the bevs. Plus they have very cool coffee mugs. Big with big handles to hold lots of coffee.

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Check out Iron Hen Cafe soon. There might be a wait. It WILL be worth it. And when the weather gets warm you’ll enjoy plentiful seating on their patio.
www.ironhen.com
908 Cridland Road, Greensboro, NC
336.617.7105
Iron Hen Cafe on Urbanspoon