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cherry smoked jalapolenta breakfast cups
Zippylip
Posts: 4,768
Dice & fry some jalapenos:
Make a batch of polenta with the jalapeno base, salt & pepper:
Form the well stiffened polenta into a muffin tin:
Add some bacon:
An egg:
A little cheddar & some more crumbled bacon:
Build a fire with a beautiful chunk of cherry (boss hogg, if you’re reading this, I’m running a bit low on this potter county gold :ohmy: ):
400 degrees for a little while:
& they look like this:
Make a batch of polenta with the jalapeno base, salt & pepper:
Form the well stiffened polenta into a muffin tin:
Add some bacon:
An egg:
A little cheddar & some more crumbled bacon:
Build a fire with a beautiful chunk of cherry (boss hogg, if you’re reading this, I’m running a bit low on this potter county gold :ohmy: ):
400 degrees for a little while:
& they look like this:
happy in the hut
West Chester Pennsylvania
West Chester Pennsylvania
Comments
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was that this morning? good lord, industrious aren't we/ looks great.
you are now in charge of breakfasted egli avea del cul fatto trombetta -Dante -
Dang Marc,those look delicious.I'm gonna have to try that
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That looks pretty darn tasty Marc. The last pic's says it all. :P
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no, I actually had another idea for Sunday dinner which required an advanced batch of polenta to be made. As I was making it last night at the same time I was firing up the egg for an unrelated chicken dinner, I had this idea to make breakfast out of the leftover polenta - so I shuffled things around & did these first, then put my dinner on. So the actual target idea is yet to be made. We just got up this morning & nuked these thingshappy in the hut
West Chester Pennsylvania -
thanks Doug, they were good. I can't conceive of an application for polenta that wouldn't be good, I love the stuffhappy in the hut
West Chester Pennsylvania -
thanks Tim. I've been doing more bulk cooking lately for lunches & stuff for the family during the week. These would be good to make for breakfasts, self-contained, easily reheatable...
While the egg is hot you may as well make the most of it righthappy in the hut
West Chester Pennsylvania -
I will definitely be placing some of those pics in my folder of inspirational BGE cooks. Looks delicious, especially after my breakfast of leftover pasta.
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Zippy boy you're tops, looks amazing!!
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Passable. Your yolk is intolerably off center and your lack of scrapple concerns me. Isn't polenta the same thing as grits except they charge about 4x as much in the grocery store for polenta?
But I would still like to eat them. I concur with stike's assessment, you are officially in charge of breakfast in addition to your duties of lunch, dinner, late night snacks, beer retrieval,salty snacks, and all other food related items. -
not sure about the price, there aren't many options up here for grits; the package I buy is Bob's Red Mill Grits/Polenta, seemingly fairly cheap stuff. Jalagrit breakfast cups just didn't roll off the tongue. I noticed you kept 'leftover & raw food eating house rat' off the list, I wonder whyhappy in the hut
West Chester Pennsylvania -
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that looks pretty cool. how long did it go for? I wonder how long it would have to go before the yolk was still softcontext is important
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LDD, it went maybe 15 minutes-ish, probably longer, but I'm not a runny egg (or bloody meat) guy. On the other hand this certainly would've been a much nicer presentation had I cooked it for a shorter time with a nice flow of yolk coming out for the pictures.
'corse then I wouldn't have eaten it :laugh: :laugh: :laugh:happy in the hut
West Chester Pennsylvania -
i am gonna put all your stuff in a cookbook.ed egli avea del cul fatto trombetta -Dante
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Zip,
You never seem to disappoint...they look great! I'm thinking next weekend, for Mom's day, would be a great time to give that a try.
fc -
my parents, teachers, wife, children, clients, friends & neighbors would tend to disagree :laugh: :laugh: :huh:happy in the hut
West Chester Pennsylvania -
What was I thinking?!?! Your right. :laugh: :P :silly: :laugh:
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