Saturday, April 10, 2010

heavy breakfast: is there any other kind?

i think the picture says it all.


  • bacon
  • sausage
  • calves liver
  • waffles
  • baked beans
  • fried potatoes
  • broiled tomato
  • poached eggs

not shown:
  • toast
  • coffee
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6 comments:

terri@adailyobsession said...

this is breakfast american style :)) my son wey would love this.

April 18, 2010 at 4:57 PM
the lunch guy said...

it is more like a uk/usa fusion breakfast. american international house of pancakes [ www.ihop.com/ ]and a british pub.

April 18, 2010 at 9:46 PM
Anonymous said...

Oh lordy!! I think i jjust slobbered!

November 19, 2010 at 11:47 PM
the lunch guy said...

~RED~ is that a good slobber or a bad slobber?

i have since cut out this kind of breakfast. i am desperately trying to shed the pounds i have acquired in the last few years from this sort of indulgence.

i have lost 10 kgs. in the last 90 days by simply cutting out bread, pasta, sugar, potatoes, pork, cheese and ice cream 6 days of the week. every Saturday i eat pretty much what i want.

when i crave the foods i have cut out i eat plain popcorn, natural un-sweetened goat's milk yogurt, or fresh fruit.

November 21, 2010 at 6:08 PM
Anonymous said...

It was a good slobber.. it's my version of an antidepressant, LOL (exept the liver)
I hear ya on the shedding pounds, since i have been food blogging i have aquired some "cushion" I did great when i was pregnant with my 2 year old, i loaded up on lean meats and low fat cheese, but cut the carbs way down to nothing.

November 22, 2010 at 8:26 PM
the lunch guy said...

you need to give liver a chance.

get some fresh calves liver (have the butcher remove the membrane/skin), sliced THINLY, a 1/4 inch is good. slice some onions, shallots and leeks. get a few FRESH sage leaves, 1 for each slice of liver will do. GOOD balsamic vinegar. demi-glace or good gravy.

sweat the onion, leeks and shallots in some olive oil spread (great stuff). when they are clear/translucent remove them from the pan and set aside. press one leaf of sage into each piece of liver and then dust the liver LIGHTLY in flour. saute QUICKLY in some more olive oil spread.

when you turn the liver to cook the 2nd side return the onion mix to the pan. de-glaze the pan with the balsamic vinegar and add the demi-glace/gravy. bring up to temperature and transfer to serving platter or plates.

this is all one series of fluid motion, barely a pause between steps because the liver is cooking so fast. the entire process is only a few minutes as the liver is very thin. i like mine MR, so it is literally into the pan, 1 minute, flip, add the onions, 1 minute, add the rest. simmer for a few seconds, and serve.

garnish with fresh ground black pepper and a few rashers of VERY crisp bacon. (the contrast of textures is as important here as the flavors.)

great with mashed potatoes, buttered peas and creamed corn.

YES!!!!!!!!!!!!!!!!!!!!!!!

also a good recipe for chicken livers, boneless/skinless chicken thighs (i abhor white meat unless it is Asian cuisine), pork chops and even a nice rib eye steak.

(CONFESSION: this is one of the only things is like to have a dab of ketchup with.)

November 22, 2010 at 8:46 PM

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