Beef Tapa Rice Bowl

This a a creative way of dishing up Tapsilog. This combination of meat, egg and rice became so popular in the 80’s that several restaurants and take out counters sprouted all over the city serving only this. There are several possible combination of meat, egg and rice dishes you can come up with. Most popular would be tocino a sweet cured pork, longganisa which is a type of Filipio sausage and tapa which is cured beef. There are really no limits to what you can use fried chicken, bacon, hot dogs etc.

For my rice bowl, I used beef. This is not the traditional tapa that is used for tapsilog. I just marinated thin slices of chuck steak in soy, lemon, worcestershire sauce and pepper. Then I pan fried it until browned and crisp. Then I cooked the egg sunny side up and sliced up some tomatoes to make it a more balanced meal. Arrange all these over a bowl of rice and serve. You can have this for breakfast, lunch or dinner.

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Easter Bread Cones

Bread cones are easy to make and would be a fun activity to do with kids. This may also be just the treat to serve for your Easter breakfast or brunch.

You will need a horn mold to create the shape of your bread. I got mine relatively cheap at amazon.com. If you don’t have a mold you can make your own by using a cardboard shaped into a cone and then wrapped with aluminum foil.

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For my bread cone I just bought a can of Pillsbury crescent seamless dough sheet. You can make your own bread dough if you prefer but the crescents work pretty well and is convenient. To make, unroll your dough and cut it into 6 equal lengths using a sharp knife or pizza cutter. Take one piece and roll it into a log making sure to pinch the seams together. Repeat for the remaining pieces of dough.

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Take your horn mold and wrap your dough log starting at the end of the cone working your way up. Brush your bread cone with egg wash before baking at a 375F oven. Bake until bread cone is golden brown around 10-12 minutes.

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Let stand until cool enough to handle then remove the mold by twisting a bit and pulling it out. The metal maybe hot so be careful when handling. I used tongs to pull the mold out of the bread cones.

Fill bread cones with your desired filling. I used egg salad and decorated the top with some parsley. You can fill it with ham or tuna salad or even with chocolate or vanilla cream. Combination of fruits and yogurt is also a good choice.

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Popeye Eggs

I always order Popeye eggs every time we go to Sarabeth’s Tribeca for brunch. It is scrambled eggs over an English muffin with ham and sautéed spinach. This is my take on this favorite dish of mine. I didn’t have English muffins or ham on hand but I always have spinach, eggs and bread in the fridge.

I decided to poach the eggs instead of scrambling it because I think it has more visual appeal, to compensate for the lack of ham in this recipe.

To make, toast a slice of bread. Then make your poach egg. While your eggs are poaching, sauté your spinach in a little bit of olive oil and sprinkle with salt and pepper. Just cook until the leaves begin to wilt then take it out of the pan.

To assemble, place your toast on a plate, add your sautéed spinach then top with your poach egg. Voila, who said it’s hard to make a sophisticated brunch at home.

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