A BACHELORS BRUNCH: AT THE GENTLEMAN'S TABLE...

A BACHELORS BRUNCH:  A SMALL BRUNCH MENU INCLUDING A CHOICE OF MARTINI OR BLOODY MARY, OMELETTES, HOME FRIES, SALAD AND A DESSERT WORTHY OF A GENTLEMAN…

<!--[if !supportLists]-->1.       <!--[endif]-->BLOODY MARY:

<!--[if !supportLists]-->ü  <!--[endif]-->OLD BAY SEASONING

<!--[if !supportLists]-->ü  <!--[endif]-->CLERY STALKS

<!--[if !supportLists]-->ü  <!--[endif]-->CLAMATO JUICE

<!--[if !supportLists]-->ü  <!--[endif]-->FRESH LEMONS

<!--[if !supportLists]-->ü  <!--[endif]-->HOT SAUCE

<!--[if !supportLists]-->ü  <!--[endif]-->HOT RED PEPPERS

<!--[if !supportLists]-->ü  <!--[endif]-->CAYENNE PEPPER

<!--[if !supportLists]-->2.       <!--[endif]-->MARTINI:  BLOODY MARTINI OR FRUIT INFUSED MARTINI

<!--[if !supportLists]-->ü  <!--[endif]-->VERMOUTH

<!--[if !supportLists]-->ü  <!--[endif]-->COCKTAIL OLIVES

<!--[if !supportLists]-->ü  <!--[endif]-->FRESH MANGO OR PINEAPPLE

<!--[if !supportLists]-->ü  <!--[endif]-->FRESH PEACHES

<!--[if !supportLists]-->ü  <!--[endif]-->FRESH LIME SOURS

<!--[if !supportLists]-->3.       <!--[endif]-->OMELETTES:

<!--[if !supportLists]-->ü  <!--[endif]-->HAM (MINCED)

<!--[if !supportLists]-->ü  <!--[endif]-->ONIONS

<!--[if !supportLists]-->ü  <!--[endif]-->GARLIC ROASTED AND MINCED

<!--[if !supportLists]-->4.       <!--[endif]-->HOME FRIES:

<!--[if !supportLists]-->ü  <!--[endif]-->POTATOES

<!--[if !supportLists]-->ü  <!--[endif]-->BLACK PEPPER

<!--[if !supportLists]-->ü  <!--[endif]-->ONION

<!--[if !supportLists]-->ü  <!--[endif]-->GREEN OR OTHER PEPPER

<!--[if !supportLists]-->5.       <!--[endif]-->SIDE SALAD:

<!--[if !supportLists]-->ü  <!--[endif]-->MUSTARD GREENS

<!--[if !supportLists]-->ü  <!--[endif]-->WHITE ONION

<!--[if !supportLists]-->ü  <!--[endif]-->RADISHES

<!--[if !supportLists]-->ü  <!--[endif]-->CELERY

<!--[if !supportLists]-->ü  <!--[endif]-->FRESH UNCOOKED RED BEET SLIIVERS

<!--[if !supportLists]-->ü  <!--[endif]-->DRESSING OF CHOICE

<!--[if !supportLists]-->6.       <!--[endif]-->DESSERT:

<!--[if !supportLists]-->ü  <!--[endif]-->FRESH PEACH FRY

<!--[if !supportLists]-->ü  <!--[endif]-->ICE CREAM

<!--[if !supportLists]-->7.       <!--[endif]-->COFFEE/DEMITASSE: 

<!--[if !supportLists]-->ü  <!--[endif]-->FRESH ROASTED AND GROUND COFFEE OR EXPRESSO

<!--[if !supportLists]-->ü  <!--[endif]-->LEMON ZEST

<!--[if !supportLists]-->ü  <!--[endif]-->CREAM

<!--[if !supportLists]-->ü  <!--[endif]-->SUGAR

HOW TO MAKE THE COCKTAILS:

FRESH FRUIT MARTINI:  Carefully chose the vodka or gin that best suits the flavor of the fruit.  Unless I personally infuse the vodka I rarely purchase pre-flavored products because they are often made from artificial ingredients.  Infusions can be effective after only a few minutes, hours or days depending on the amount of time you have to prepare them.  The quickest way to infuse vodka is to puree it and strain it several times before finishing the cocktail.  If you have time using this method you can allow any matter that was not excluded  by the filter to settle to the bottom of a tightly sealed vessel and pour the clear fluid from the top straining as a precaution as you pour.  One of the easiest ways to infuse vodka is by simply muddling it into the vodka.  If the cocktail will use sugar a good technique is to add sugar granules to the fruit adding a small amount of vodka or simple syrup just before muddling, this will pulverize the fruit and release its essences into the vodka.  If more clarity is desired or a cocktail without visible fruit but fruit flavor is desired strain the fruit from the vodka or simple syrup mixture you have just muddled.  It is often a good idea to use a fruit press to get all of the juice and flavor from the muddled mixture.   Be sure to carefully pick the cocktail glass to suit your cocktail… pack the glass full of ice or for a martini simply pour the mixture into the chilled goblet.  Garnishing your cocktail is the easiest of all, simply pre-cut some of the fruit even adding additional fruits by slicing them and fitting them onto the rim of the goblet or by skewering them with a cocktail pik.  For the best results  you should always practise making the cocktail beforehand so that you have a feel for the correct admixture and ratio of ingredients.   Cheers!

HOW TO MAKE THE OMELETTES:

FRENCH OMELETTES:  The proper way to make an omelette is, of course, the French way.  The eggs should be beaten in a pan or bowl until they are enlivened by the introduction of tiny oxygen bubbles immediately before the mixture is added to the heated pan.  Preparation and timing are the key elements of a successful omelette.  Omelettes are an entrée that demand your constant attention, they are a meal that is quickly made but preparation for them is time consuming.  All of the elements must be in place before cooking begins because the omelette takes only two or three minutes or less to be cooked there is not time to make last minute preps or find cooking implements because in a few seconds over the fire the omelette will be cooked or burnt. 

Other crucial factors that must be in place for a successful omelette are the pan, the heat and the vehicle or oil.   An omelette pan should be perfectly flat with rounded sides but one can always improvise.  The pan should be coated with fresh butter melted upon its inner surface and spread evenly across the entire bottom and sides up to a height of at least one half inch to an inch.  Be sure that the butter has clarified sufficiently before adding the eggs and also be sure not to burn the butter.   In order to get certain unique flavors it is often desirable to season the butter or oil in the pan well before the omelette is cooked or while it is being prepped at a low heat.  I prefer to use unsalted butter but remember to add salt if you do use this ingredient unless you have already added salt to the fillings.  Remember that cheese and other ingredients already have salt in them so as not to make the omelette too saline.  To season the oil sauté garlic, onions, capers, peppercorns, hot dry or fresh peppers, rosemary, thyme, sage, etc., and remove the seasoning prior to cooking or leave it in to paint the façade of the egg pie.  An omelette is always cooked over a high flame and the temperature is regulated by placing he pan over the fire, holding it slightly away or removing it altogether.   As soon as the pan is hot enough it is time to add the eggs.  Eggs should only be beaten immediately before they are added so wait until the pan is hot enough before beating the eggs.  Eggs can be bruised by being beaten too long a lively mixture can be achieved by beating vigorously for a few seconds.  The French method of preparing an omelette requires that the fillings be prepared prior to making the egg pie save for cheeses which should be added last of all allowing the sealed heat of the omelette to melt it.  Vegetables, meats, poultry, fish and sauces should all be prepared well before the omelette is constructed and should be placed close by because the egg pie will be ready to receive the fillings after only a minute or two after the beaten egg mixture has been added to the pan.  Use a rubber spatula or fork to pull the cooked egg from the edge to the center of the pan and rotate the pan so that the liquid egg can quickly replace the congealed egg taken from the edge.  Continually check to be sure the egg is not sticking to the pan, constantly remove the pan from the fire to keep it from sticking and burning.  Shake the pan horizontally to allow the egg pie to float over the surface of the pan moving over the hot butter vehicle.  In only a few seconds the egg pie will have assumed the shape of the pan and before it reaches its full hardness the ingredients should be added by removing the pan from the heat and then placing it over the heat again only once all the ingredients have been added evenly across the surface of the egg pie similarly to a pizza.  Do not only add the ingredients to the center at the fold because this will not allow the flavors to be evenly distributed within he omelette.  When the omelette has been cooked to the desired extent shake the egg pie laterally to be sure it has not stuck.  Now it will be easy to simply tip the pan over the plate and fold the first half over the last or roll the egg pie in the same manner as a crepe.  When the omelette is completed plate it and garnish with fresh herbs or cheese. 

HOW TO MAKE THE HOME FRIES:

Home fries are a simple dish to prepare and as in all recipes preparation and timing are critical.  Whether the potatoes are blanched prior to frying or not they must be cut to the desired shape prior to cooking.  The larger the cross section of the potatoes the longer they will take to cook.  You may wish to season the pan prior to cooking the potatoes but remember that potatoes will take longer to cook so the seasoning must be removed at a certain point to avoid burning in the oil; they can be added again later when the mixture is substantially done.   Garlic should be added before Onions and peppers and fresh herbs should be added last of all.  If whole garlic cloves are added then they should be roasted beforehand and may be simply mashed and added to the mixture when it is done.  Garlic burns easily and will surely singe under the heat required to cook the slow cooking potatoes; nothing tastes or smells worse than burnt garlic in an entrée.   While the potatoes fry they may produce some juice.  Be sure to salt the potatoes so they will sweat while cooking and as soon as they begin to sweat add the chopped onions and peppers.  I like to cook home fries in bacon fat but any oil/vehicle can be used.  If you wish to brown the mixture you must constantly watch it and turn the mixture as soon as it browns so that it does not burn.  Like omelettes, home fries require your constant attention.  You will know when your home fries are ready because everything will be hot and robustly browned.  Some chefs prefer a drier or most texture; this is a detail that is designed by the cook himself.  Please do check to be sure that the potatoes are fully cooked as they may brown over high heat well before they are tender all the way through.  After the home fries are done they are ready to serve or you can mix fresh herbs into them, sprinkle with cheese or add hot sauce or some other sauce to add flavor. 

FRESH PEACH FRY:

In a large pan heat up bacon fat and or butter until it is melted then remove heat.  Slice at least 4 to 5 fresh ripe peaches if you do not desire the skin peel them after slicing.  Place the peaches into a large bowl and pour sugar over them to taste.  Mix the peaches into the sugar until they are coated.  Return the pan to high heat until the oil is very hot then add the peaches covering them up and reducing the heat until the mixture sweats and forms syrup.  Allow the mixture to simmer  adding any desired spices such as cinnamon, anise seed, nutmeg, etc. and add a half teaspoon of fresh lemon or lime juice to the mixture then stir being careful not to mash or bruise the peach halves.  Return the top and allow to simmer and cook down to a soft texture in the syrup of the combined sugar and the fruits own natural juices.  At this point the mixture is ready and you can add bacon bits or leave it as it is.  To plate the entrée simply add a scoop of ice cream to the bowl or vessel in which it is being served then spoon the peach mixture over the ice cream.  You may top with a teaspoon of heavy cream or whip it and top the entrée.  Another nice touch is to drizzle peach brandy over the entrée once it is plated. 

MUSTARD-GREEN SALAD:

The delicately frilly foliage of mustard greens allows them to retain tiny granules of dirt and grit so they must be carefully washed and rinsed.  Taste a piece of the foliage prior to cutting and arranging in the salad to be sure it is properly cleaned.  Raw  mustard greens have a spicy mustard flavor and after you have cleaned and cut them for the salad place them into a  bowl and pour fresh lemon juice over them.  While they are still in the bowl crack coarse ground black pepper over them, sprinkle sea or kosher salt over them and mix them with your hands to get it all even leaving the foliage in the bowl until you are ready to add them to the salad mixture. 

Wash and cut the fresh beets, celery and radishes and place them in bowls to drain and dry.  Next add the cut beets, celery and radishes to the mustard green foliage and mix them delicately.  Now you can plate the salad at any time using your favorite salad dressing or creating one of your own design.

PRESENTATION OF THE BRUNCH COCKTAILS AND ENTREES AND GENERAL COURTESIES: 

The most desirable thing about the Bachelors Brunch is that it is an informal event designed for just two to four guests.  There is no table setting for this brunch, each guest will plate their own food from dishes containing the various entrees.  At the bachelors discretion cocktails may be prepared in advance in pitchers with glasses already garnished and ready or they may be made to order by the host as a special courtesy to his guests.  Since it is a festive event celebrating the end of the weekend you can be as opulent as you like with decorations or simply provide none.   The main hallmark of your brunch after the fine cuisine will be the conversation.  If your guests like have coffee or demitasse and you may even wish to offer them an aperitif, brandy or cognac to finish the meal.  Depending on the household rules guests should be advised of their ability to enjoy a cigar, pipe or cigarette indoors or be shown an outdoor area where they may indulge themselves after their meal.  If guests have bought alcohol be sure to offer these libations to guests during or after the meal.  If flowers, small gifts or tokens including cards are presented be sure to thank your guests for their thoughtfulness, opening all gifts and cards after the meal in front of your guests, then place them in a prominent place at least until your guests have all gone.  Be sure to send thank you cards to all guest who bought gifts and cards and be sure to promptly reply to all thank you cards sent by your brunch guests. 

FIN

Written by David Vollin for “FOR THE BROTHAS” A Virtual Cultural Intellectual Salon… on 7-21-12

ACTUAL KITCHEN RESULTS AND REMARKS:

I prepared each entree as planned in my kitchen early Sunday Morning beginning with the preparation of the various ingredients.  I began by washing all of the fruits vegetables and potatoes in the sink then set them asise to dry.  The first prep was for the home fries since it represented the longest cooking time and I chose to share the ingredients I planned as filling for the omelette with the home fries in order to save time... it worked out especially well.  I chopped the onion first then prepared the oil for the vegetable saute, next i diced the potatoes and cut the red and yellow peppers in half cleaning them out and drying them out. 

HOME FRIES & VEGETABLE SAUTE:

When one is cooking in a small kitchen several preperations and cooking processes must be managed simultaneously.  After deciding to combine the vegetable mixture and use it for both the omelette and the home fries I set out to quickly prepare these entrees to clear the kitchen freeing space up for the other preperations and entrees.  After first washing the potatoes I diced them into sections about 1/4 in. square by 2 in. long. Before I began to dice the potatoes I started a large pot of boiling water to which I added salt so the water would be ready to recieve the potatoes by the time I finished dicing them.  I finished dicing long before the water came to a boil so I placed the roasted red and yellow peppers over the fire of the stove roasting them by blackening them on the outside using tongs to rotate them so they would roast evenly.  I aloso started to season the oil for the vegetable saute placing 1/4 stick of butter and 1/4 cup of bacon fat into a saute pan and adding fresh garlic, hot chilli peppers at a low temperature.  By the time the water was ready for the potatoes the peppers had fully roasted and I dropped them into a bowl of ice water to stop the cooking process and let the sit so that the skin would begin to seperate from the meat.  I then pored the potatoes into the boiling sated water to blanch them waiting for them to come to a full boil before removing.  Now I increased the heat on the seasoned oil and added the chopped onion.  after allowing teh mixture to sweat at high heat for about two minutes I reduced the heat allowing it to cook slowly.  I added the crimini mushrooms last of all after teh onions had clarified.  At this point it would be a wonderful idea to add wine or other liquid to season and finish the dish allowing the steam to cook the mushrooms fully once take from the heat. 

The vegetable saute was finished before the potatoes were done so I removed the pot from the stove and in the interim peeled the roasted peppers under the cold sink rinse and placed the peppers onto a cold plate cutting one one of he halves to a quarter and dicing it for the omelette.  Now the omelette fill was ready and when the potatoes had fried suffieciently I would add the vegetable mix once it had been removed from the heat and stirred lightly.  I added some of the drippings from a chicken I had roasted the previous day to the home fries and vegetable mix consisting of white onion, garlic and hot red pepper and the result was astoundingly tasteful.  Bravo! The hardest part is over...

PEACH FRY & FRESH MUSTARD GREEN SALAD:

After cleaning all utensils and clearing the stove and counter tops it was time to simultaneously prep the Peach Fry and Salad.  First I cut the peaches into small slices, set them in a deep bowl, covered them with sugar and pured about 3/4 cut of Flor de Cana dark rum over them and let them sit.  Meanwhile I got a large skillet and began to melt 1/4 cup of butter and 1/4 cup of bacon fat at low temperature.  All of the vegetables and fruits had been cleaned before the cooking and prep began so they had been waiting in the refridgerator ready to go.  Using a  timer I set it for about 3 minutes after which I cut the heat off the skillet and continued to prep and arrange the salad.  While the skillet heated up I chopped the mustard greens and added them to the salad plate, chopped the fresh leeks thinly topped the greens, sliced the radish and added the slivers to the top of the salad then sliced the tomato adding it along the rim of the plate.  Now I sqeezed fresh lemon juice over the entire salad, sprinkeled it with Kosher salt, fresh cracked black pepper and set it in the refridgerator, the salad was done. 

It is a good practice to use a timer to stay connected to cooking that is in process so that you do not forget and ruin the dish or componant.  After the salad was completed I added high heat to the skillet and waited for it to begin to pop.  Knowing that the rum would cause a quick flash of fire when added to the hot grease I made sure I had the top in one hand and had cleared any flammable objects including covering or distancing  facial, arm or chest hair from the flames. 

When you add the mixture of peaches, pineapple slices, sugar and rum to the hot grease it will flame up in a great flash and you must immediately quench the flames by placing the top onto the skillet or wait until the mixture has carmelized to taste.