Breakfast in Bed by Chef Josh Feathers
Sea Island Peas with Jowl Bacon and Farm Eggs any style
2 cup dried peas, soaked overnight in water
2 medium onion
1 sachet of bay leaf and thyme
8 cups water
1 cup of diced cured bacon or pork jowl
Dash of Tabasco
Dash of Worcestershire
1 bay leaf
In a medium sized sauce pot, render the fat from the jowl or bacon then add in the onions and sweat for 3- 4 minutes. Next, drain the water off the peas and add the peas to the pot with the onions and bay leaf and then cover with water. Simmer the peas for 1-1 ½ hours until the peas are very tender. Place the pot on a low heat and season with kosher salt, Tabasco and Worcestershire. Stir in 2 tablespoons of butter to the beans to finish.
Spoon the beans into a shallow bowl and top with farms eggs cooked to order and garnished with dressed garden greens.
Red velvet griddlecakes with toasted coconut and pomegranates
1 ½ tsp. baking powder
½ cup granulated white sugar
½ tsp. salt
1 cup buttermilk1 cup all-purpose flour
2 egg yolks
2 tbl. lemon juice
1 tbl. lemon zest
1½ tsp. vanilla
3 tbl. melted butter
3 egg whites
3-4 drops red food color depending on desired depth of color
Sift dry ingredients together. Combine yolks, buttermilk, lemon juice, lemon zest and vanilla. Combine wet and dry ingredients. Whip egg whites and fold gently into batter. Ladle in desired amounts onto hot griddle cooking until 11 bubbles show up on the top. Flip the cakes and cook for additional 3 minutes.
Filling and syrup
8 oz cream cheese
1/2 cup powdered sugar
1/2 tbsp vanilla
1 cup pomegranate juice
8 oz Maple syrup
For the syrup, simmer the pomegranate juice until reduced by 2/3. Add in the maple syrup and bring back to a simmer. Reserve and keep warm for serving. Next, using a mixer, whip together the cream cheese, powdered sugar and vanilla.
For assembly, place 1 tbsp of cream cheese filling between each layer of griddlecakes along with a sprinkle of toasted coconut stacking no more than 3-4 high depending on the size of the cakes. Top with fresh pomegranate seeds and a drizzle of pomegranate syrup.
2 cups toasted coconut
seeds from one pomegranate
2 cup dried peas, soaked overnight in water
2 medium onion
1 sachet of bay leaf and thyme
8 cups water
1 cup of diced cured bacon or pork jowl
Dash of Tabasco
Dash of Worcestershire
1 bay leaf
In a medium sized sauce pot, render the fat from the jowl or bacon then add in the onions and sweat for 3- 4 minutes. Next, drain the water off the peas and add the peas to the pot with the onions and bay leaf and then cover with water. Simmer the peas for 1-1 ½ hours until the peas are very tender. Place the pot on a low heat and season with kosher salt, Tabasco and Worcestershire. Stir in 2 tablespoons of butter to the beans to finish.
Spoon the beans into a shallow bowl and top with farms eggs cooked to order and garnished with dressed garden greens.
Red velvet griddlecakes with toasted coconut and pomegranates
1 ½ tsp. baking powder
½ cup granulated white sugar
½ tsp. salt
1 cup buttermilk1 cup all-purpose flour
2 egg yolks
2 tbl. lemon juice
1 tbl. lemon zest
1½ tsp. vanilla
3 tbl. melted butter
3 egg whites
3-4 drops red food color depending on desired depth of color
Sift dry ingredients together. Combine yolks, buttermilk, lemon juice, lemon zest and vanilla. Combine wet and dry ingredients. Whip egg whites and fold gently into batter. Ladle in desired amounts onto hot griddle cooking until 11 bubbles show up on the top. Flip the cakes and cook for additional 3 minutes.
Filling and syrup
8 oz cream cheese
1/2 cup powdered sugar
1/2 tbsp vanilla
1 cup pomegranate juice
8 oz Maple syrup
For the syrup, simmer the pomegranate juice until reduced by 2/3. Add in the maple syrup and bring back to a simmer. Reserve and keep warm for serving. Next, using a mixer, whip together the cream cheese, powdered sugar and vanilla.
For assembly, place 1 tbsp of cream cheese filling between each layer of griddlecakes along with a sprinkle of toasted coconut stacking no more than 3-4 high depending on the size of the cakes. Top with fresh pomegranate seeds and a drizzle of pomegranate syrup.
2 cups toasted coconut
seeds from one pomegranate
