RecipeMuncher

Scene-1 (During my skiing classes, one the way up on a ski lift - Washington)

My neighbor in Ski lift "Hey! Are you from India? Wow thats great. I love Indian food - esp your Saamoosas! Can you give me the recipe?"

Scene-2 (Just before my take-off on a para sail in Thailand)

Aussie guy waiting after me in the line - "Indian right? I love India - beautiful place. I have been to Delhi - Taj

I kind of had a theme going when we cooked out the other day, and this recipe (described in the magazine as “Shanghai meets Sheboygan”) truthfully? Was a bit weird. Not bad, just weird. I think it’s just that the flavors in the brats and those in the sauce clash a bit. If I were to try it again, I’d definitely use the sesame seeds and mustard (we didn’t find out until last second that we didn’t have either on hand - figures that I can’t find those takeout chinese packets of hot mustard when I needed them even though they were squirreled away in junk drawers for years), and would definitely use Thurn’s teriyaki brats in place of the normal brats we used. I’m submitting this recipe to the Chinese Cuisine (although this is more Chinese-inspired than actual Chinese) event at Joelen’s Culinary Adventures…

When was the last time you walked into a restaurant for brunch, starving from the long night of drunkorexia, and pined over a list of tasty looking appetizers? Probably never, well, because breakfast is primarily just a single course meal. Sure you may get toast with your eggs, or order a side of bacon with your flapjacks, but breakfast appetizers are about as popular as an egg and bacon soufflé at a taco truck at 2am.

Jar has popovers, Grub has a bowl of dry cereal that’s plopped down at your table before you order, some places offer breakfast scones, but that’s about it. I love breakfast, so why not enjoy a few small bites of bacon, potato and sausage goodies before the main course? So this past weekend, I set out to make a few of my own.

The first appetizer I took a stab at was just an idea I had floating around in my head. Mini crepes with crab and herb scrambled eggs, finished with a spear of asparagus (recipe at bottom). I found some Russian Blini at Surfas…