Egg: A Brooklyn Staple

First I want everyone know, I didnt just want to like Egg - I wanted to love it. It has all the makings of a ‘Vicky Top Ten’. Breakfast is one of my favorite meals of the day (and theyspecialize in it), most of their ingredients are from local farms, and the foods got southern flair. Unfortunately it didnt live up to the hype.

It was around 2pm on a Saturday and the hubs and I were more than peckish. We originally planned to eat at Relish but of course they were filming a movie IN the diner for the entire day. So we wander around Berry and saw Egg…and thought why not.

We didnt really wait to be seated since it was already past 2. We did however wait for the food. I ordered the Grits and Eggs with a side of homemade sausage. My husband went for the pulled pork sandwich because he wasn’t in the mood for breakfast. We waited almost an hour for our food and we were STARVING when it arrived so we started scarfing it down. After the first few bits it hit me - the sausage was bitter and dry and the grits were bland. Not to mention the fact that my eggs were runny. Ugh. I was so sad. My husbands sandwich was also dry. Seriously? This was the famous Egg??

Once again - since I love Egg in theory I promise to give it another chance.

Roasted Pork Tenderloin

Roasted pork tenderloins are a bit tricky - they can easily dry out in the oven if you leave them in too long. I usually try to counteract this by browning the pork on the stovetop and then roasting it covered in foil. You should defintely make this - even if its just 2 of you - the leftovers can be used for salads, sandwiches, and even breakfast.

1 lb. pork tenderloin

2 tbs of garlic powder

2 tbs of paprika

1 tbs of ground cumin

1 ts. of sea salt

1 bunch of sage

4 tbs of white wine vinegar

1/2 cup of water

 

For Meat:

Preheat the oven to 350 degrees

- Combine all spices (except sage) and roll tenderloin in spice mix.

- Brown the meat in a frying pan on each side for approx. 4 minutes each

- Remove meat from the pan and place in baking dish with water and vinegar. Place most of the sage underneath the pork (this will make a delicious broth for gravy) and place 3 springs of sage ontop of the meat. Wrap the dish in foil.

- Bake for 60-75 minutes (depending on the typical ‘hotness’ of your oven).

For Gravy:

- Warm 1 tbs of butter in the pan you used to brown the meat

- Add 1 tbs of Wondra to the butter and mix until melted.

- Slowly add the drippings from the baking dish into the mixture and cook under medium heat until thick

- After gravy is thickened, wring out the sage that rested on the bottom of the pork into the gravy. The juices from the sage should be a dark green and will add wonderful flavor.

 

Ultimate Roast Chicken Recipe

This is truly the Ultimate Roast Chicken recipe. The chicken itself is stuffed with an entire head of roasted garlic, herbes de provence, and butter.  This makes the chicken incredibly moist and creates an amazing gravy afterwards.

Ingredients

3-4 lb. chicken

1 head of garlic

2 tbs olive oil

5 tbs butter

3 tbs herbes de provence

1 onion

3 carrots

2 cups of sliced button mushrooms

fresh thyme/sage

Preheat oven to 350 degrees

-Roast 1 head of garlic ahead of time in the oven for 20 mins. After roasted, blend in food processor (or blender or something) garlic, olive oil, butter, sea salt, and herbes de provence.

-Chop up onion, carrots, button mushrooms and add fresh thyme and sage. Coat veggies/herbs lightly with olive oil and lay them in the bottom of the roasting pan.

Preheat the oven to 400 degrees

-Spread herb/butter/garlic mix under the skin of the chicken on a little on top of the chicken (just to moisten it up).

-Roast for 20 mins in the oven per pound (1.5 hrs for 4 lb chicken)