Grubs Ooh La La Egg Sandwich Recipes

BLACK PEPPER POPOVERS FILLED WITH VERMONT CHEDDAR AND HERB SCRAMBLED EGGS AND MAPLE-MUSTARD GLAZED CANADIAN BACON

Steps:

• For the canadian bacon: Whisk the maple syrup and mustard in a small bowl. Set aside. Heat the canola oil in a large cast-iron pan over high heat. Add the Canadian bacon and cook until browned on the bottom, about 3 minutes. Flip and brush generously with the maple syrup mixture. Cook for another 2 minutes, and then transfer to a platter.
• For the cheddar and herb scramble: Heat the canola oil over high heat in another cast-iron skillet. Add the cherry tomatoes cut-side down and cook until seared, 1 to 2 minutes. Season them with salt and pepper, and transfer to a plate.
• Whisk together the eggs, Cheddar, chives, parsley and tarragon in a large bowl and sprinkle with salt and pepper. Heat the butter in a large nonstick pan over medium-low heat until it begins to sizzle. Add the egg mixture and slowly cook, stirring with a wooden spoon, until soft curds form. Remove from the heat and set aside.
• For the popovers: Preheat the oven to 425 degrees F. Generously brush a 6-slot aluminum popover pan with softened butter. Place the pan in the oven to heat 5 minutes before you are ready to add the batter.
• Whisk together the melted butter, flour, milk, salt, pepper and eggs until smooth. The batter should be thin. Fill the popover pans less than halfway full and bake for exactly 30 minutes. Do not open the oven door while popovers are baking. Make the popovers last because they need to be eaten almost immediately once removed from the oven.
• For assembly: Open the popovers and fill each half with a slice of the bacon. Top each with the eggs, and a cherry tomato half. Serve the remaining tomatoes on the side.

LA REINA SANDWICH

Steps:

• Preheat an offset smoker for cooking at 250 degrees F.
• Rub pork collar generously with dry rub. Place pork in smoker and cook, brushing with Honey BBQ Glaze every hour, until internal temperature reaches 150 degrees F, about 5 hours.
• Let rest for 15 to 20 minutes, then slice into 1/4-inch slices.
• Meanwhile, put tomatoes in a pan, drizzle with 4 to 6 tablespoons olive oil, and sprinkle each side with dry rub. Cover with foil and smoke in smoker for 1 hour.
• Meanwhile, place onions in a medium saute pan with 2 tablespoons olive oil. Cook over low heat until onions are caramelized, soft and golden brown, 1 to 2 hours. Mash onions into a chunky paste.
• Slice open bolillo bread. Melt butter in a large saute pan or comal over medium-high heat. Place bolillo bread pieces in the pan cut-side down and cook until golden and toasted. Drizzle 2 tablespoons olive oil into the same pan. Place sliced pork collar into pan. Drizzle each side with Honey BBQ Glaze. Sear each side of pork for 2 to 3 minutes. (You may also use this same pan to warm up cooled smoked tomatoes, if needed.) Build 6 open-faced sandwiches, spreading a generous layer of caramelized onion paste on each piece of bread, layering the pork on top, layering on smoked tomatoes and drizzling with Honey BBQ Glaze.
• For the BBQ sauce: Preheat an offset smoker for cooking at 225 degrees F.
• Whisk together the ketchup, vinegar, mustard, onion, Worcestershire, pepper, dry rub and granulated garlic in a stainless steel or cast-iron pot until smooth. Place in smoker to cook until darkened, medium-thick and the onions have softened, 4 to 6 hours. (Alternately, cook BBQ sauce in a pan on the stovetop over low heat, covered, 4 to 6 hours.)
• For the glaze: Whisk together honey with 2 1/2 cups BBQ sauce until smooth and creamy (save the remaining BBQ sauce for another use).

GRUB'S BIG FLIPPIN' PANCAKE

Steps:

• Whisk together the flour, baking soda and salt in a bowl. Add the buttermilk and egg and whisk until blended and there are no lumps...don't over-mix because the pancakes will become tough.
• Heat a griddle over medium-high heat. Melt the butter on the griddle when hot. Do a small test of the batter to make sure the griddle or pan is hot enough by seeing how quickly the batter cooks.
• Pour about 1/2 cup of the batter in a circular motion to spread on the griddle. When the pancake has started cooking, sprinkle the chopped bacon all over it. Cook until bubbles form on the surface and the edges are cooked, and then flip and cook until completely cooked through. Transfer the pancake to a plate. Sprinkle with the cheese and let it melt, and then top with syrup and serve!!

GRUB'S OOH LA LA EGG SANDWICH

Steps:

• Preheat the oven to 275 degrees F. Lightly coat a griddle or large nonstick skillet with oil and preheat over medium-high heat until hot.
• Whisk 6 of the eggs with the salt to blend well. Whisk in the cream, simple syrup and cinnamon. Test the griddle temperature by dropping a bit of the batter onto it; if it sizzles, the griddle is ready. Dip the croissant halves, one at a time, into the batter and place gently onto the griddle without overcrowding. Fry until golden brown, about 3 minutes, and then flip and fry the other side. Repeat with remaining croissant halves, if necessary. At this point, you can place the cooked croissants onto a baking sheet and keep warm in the oven while you prepare the eggs.
• Wipe out the griddle and set over medium-low heat. Melt the butter on the griddle. Crack the remaining eggs into a medium bowl, add the milk and beat to incorporate. Pour the eggs onto the griddle and gently scramble. When they are almost cooked through, turn off the flame, sprinkle on the cheese and blend into the eggs. Season with salt and pepper.
• Divide the scrambled eggs among the croissant bottoms and top each with 2 slices of crispy bacon and the remaining croissant tops. Serve with a side of the maple syrup and enjoy!