Breakfast

4 Goat Cheese Biscuits and 1 Ugly Boot

by Shawnda on November 16, 2013

in Bread,Breakfast,Goat cheese

Goat Cheese & Black Pepper Biscuits

We all deal with stress, disappointment, and defeat in different ways. At least I assume we do. Unless you tell me that you, too, head straight for your kitchen to fry up all the bacon and chop all the onions in the house. While knocking back a couple goat cheese biscuits.

To each her own, I guess.

After 5 months of marathon training, I’m down “only” 2.5 pounds (after losing the 13 I gained over the first 2.5 months), down a full pants-size, ran a personal record 15 miles at a personal record pace… and then here I am, heavy one ugly gray boot. For a minimum of 4 weeks.

The Mech Warrior Boot

“But what about my crazy expensive marathon?! It’s 60 days away!” The sad, blank stare I got back verified one thing: An orthopedic surgeon’s office would be the best place ever for a tequila shot dispenser.

So I limped to the kitchen in my unlimited edition Soul-Crushing Grey boot. And I ate goat cheese biscuits for lunch. Goat cheese and carbs alone won’t numb the disappointment so I did the only thing I knew how to do.

I dumped the last of the bacon into a pan and grabbed another biscuit.

And then I started hacking away at the onions while thinking about all the other things that we could have done with the money I spent on airfare and onsite lodging and Body Glide and park tickets. And race fees and shoes and Gu.

Goat Cheese & Black Pepper Biscuits

And seriously. THOSE &^%$#@! PARK TICKETS.

But I can run far. And run pretty fast. Even though right now, I feel like a Mechwarrior when I walk.

Mechwarrior

And I can totally dominate a pan of biscuits.

Tender drop biscuits infused with tangy goat cheese and lots and lots of black pepper. They’re not a cure-all. But they sure won’t make a bad situation worse.

Goat Cheese & Black Pepper Biscuits

A soft, peppery biscuit made with tangy goat cheese and yogurt.

Ingredients

  • 2 cups flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 heaping tsp fresh ground black pepper
  • 2 oz goat cheese
  • 1 cup buttermilk (or if desperate like me, scavenge your fridge for 3/4 cup fat-free greek yogurt + 1/4 cup 2% milk)
  • 6 Tbsp unsalted butter, divided

Instructions

  1. Preheat oven to 425 and place a 10-in cast iron skillet in the oven to heat.
  2. In a large bowl, whisk together flour, baking powder, salt, and pepper.
  3. Take a fork and crumble the goat cheese into the dry ingredients.
  4. Cut 4 Tbsp of the butter into small cubes and add to the bowl.
  5. Cut the butter and goat cheese into the dry ingredients until there are no big pieces left (this takes 90 seconds by hand).
  6. Make a well in the dry ingredients and add the "buttermilk" and then stir until all powdery traces are gone.
  7. Remove the skillet from the oven and add 1 Tbsp butter, swirling to coat the bottom.
  8. Drop biscuits by heaping large spoonful (I got 10 biscuits) into the skillet.
  9. Melt the last Tbsp of butter and brush over top.
  10. Bake ~15 minutes, just until biscuits brown on top.
  11. Devour immediately. Or the next day. There are no wrong answers here.

Notes

Yields: 10 servings

Slightly adapted from Cook Like a Champion

Estimated time: 45 minutes

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Eggs Trivette (Crawfish Eggs Benedict)

What else would you have for breakfast after a crawfish boil but Eggs Benedict with a cajun twist?

Honestly, after as much stuff as we indulged in, we probably should have just had a bowl of lawn clippings for breakfast. And lunch. But I thought that leftover crawfish, bacon, and a spicy hollandaise sauce sounded much better. And no reason to stop the overindulgent train on a weekend before noon, right?

Eggs Trivette (Crawfish Eggs Benedict)

Eggs Trivette

Eggs Benedict gets a Cajun makeover with leftover crawfish tails and a kicked-up hollandaise sauce.

Ingredients

  • For the spicy hollandaise sauce:
  • 3 large egg yolks
  • 1 Tbsp water
  • 1 stick unsalted butter, cut into 8 pieces
  • 1/2-2 tsp Creole mustard (or any brown or dijon mustard)
  • Tobasco sauce
  • Juice from 1/2 a lemon
  • Salt
  • Pepper
  • For each serving:
  • 1 toasted English muffin half
  • 1 slice of cooked bacon
  • 1 poached or fried egg
  • Spoon of leftover crawfish tails, warmed

Instructions

  1. In a heatproof bowl set over a small pot of simmering water, whisk egg yolks with water, whisking vigorously, until mixture thickens, about 5 minutes.
  2. Stir in lemon juice, a few dashes of Tabasco and 1/2 tsp of Creole mustard.
  3. Whisk in 1-2 pieces of butter at a time until melted.
  4. Season with salt and pepper and whisk in additional Creole mustard, if desired (I used 2 tsp total, after reserving some of the sauce for the Creole mustard hater in the house).
  5. Keep warm over the doubler boiler, whisking occasionally.
  6. Build your Eggs Trivette from the bottom-up: toasted english muffin half, bacon (breaking the pieces as necessary to fit), egg, spicy hollandaise sauce, and a spoonful of crawfish tails.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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Breakfast Brisket Tacos

A couple of slices of leftover brisket? Leftover pico de gallo? Half an avocado? Eggs?

Congratulations – you’ve got all the fixins necessary for a breakfast taco worthy of celebrating Texas Independence Day today!

And perfectly enough, this weekend is totally Frito Pie weather here in southeast Texas. Although it’s almost never not the perfect weather for Frito Pie… or the day-after Frito Pie Burger.

Brisket Breakfast Tacos

Happy Independence Day, indeed.

Brisket Breakfast Tacos

Turn leftover brisket into breakfast tacos.

Ingredients

  • For the pico de gallo:
  • 2 roma tomatoes, seeded and chopped
  • 1/3 cup chopped red onion
  • 1 jalapeno, seeded and chopped
  • Handful of cilantro, chopped
  • Juice of half a lime
  • Salt
  • For each taco:
  • Flour tortilla
  • Scrambled egg
  • 1-2 slices of brisket
  • Cubed avocado
  • Hot sauce (optional)

Instructions

  1. Stir the ingredients for the pico de gallo together in a small bowl and set aside.
  2. Warm the tortillas and brisket in the microwave until hot.
  3. Top your tortilla with a scoop of scrambled eggs, brisket, avocado, and a dash or two of hot sauce.
  4. Serve hot.
  5. They also freeze well - wrap in plastic wrap without the avocado and pico; reheat in the microwave and then top with avocado and pico.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 10 minutes

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