Hang-Over Pop-Overs for Breakfast at Noon.

Yes, it was the day after a party. You know...that kind of party where you wake up the next day really hungry and realize maybe that's because it's already afternoon? I wanted food, but it had to be light and filling at the same time. Sausage and Orange Mini-Popovers
I don't do the drink and party thing a lot (stop laughing, I'm serious.) But, we were out-of-town and it was the holidays, so no driving and no real adult responsibilities - ya take 'em when ya can get 'em. We were staying with my husband's parents in Chicago and both of them had left for work that day. "We could go out for breakfast," offered my adorable hubby. But then I looked out the window at Chicago's 8 degree weather:
I had just recently downloaded this sweet little application onto my iPhone; Michael Ruhlman's RATIO. In my blurry-eyed waking, I flipped through a few of the ratios for ideas of something I could throw together and landed on Popovers. I knew my Mother-in-law, who is a wonderful cook, would have a muffin tin even if she didn't have a "made for popover" pan.

When I opened up the fridge for the required eggs, etc. I spied the delicious leftover Sausage and Peppers that she had made for dinner the night before last and some fresh orange juice.




My thinking went like this:

I love orange sauce with pork, my husband loves sausages for breakfast; why not Sausage Popovers with an orange juice (instead of milk) base?

I ended up using the mini-tins (I have a thing for small food, what a caterer-head I am), and they were perfect for keeping it easy to pick up and nibble while reading the paper, checking emails, etc.

I may try the ratio again, but add more fat content like most popover recipes contain. Without the cream that would've been in the milk and a little more fat, it was missing some of the "over the top pop", but were scrumptious regardless - according to my sweet hubby.

I'm actually more of a vegetable, grains and fruit person than a meat person, but when we visit Chicago I end up eating more meat in a few days than in a few months at home in California. A few hours after our Sausage Orange Popovers it started snowing again.
So what did we do? Went to Michael's Hotdogs in Highland Park (north of Chicago) and wolfed down cheese fries and Chicago Dogs like we had not eaten in days.















Then, spent the rest of the afternoon in the Museum of Science and Industry.
Now that we've returned home, guess I'll be checking those ratios for how to make food using only water until I can lose these "holiday handles". Yeah right, who am I kidding?

RECIPE: SAUSAGE AND ORANGE POP-OVERS

(I wanted to make only a few, so increase if needed)

1/2 cup orange juice
1 egg
scant 1/4 cup flour
salt/pepper
1/4 cup chopped fine, fully cooked spicy sausage
1 Tbl. melted butter for pan

In a bowl, beat egg with orange juice, salt and pepper.
Add flour and sausage; mix well.
Drizzle melted butter into mini muffin tin (makes about 8)
Pour about 3/4 full into 8 places in muffin tin.

Cook in preheated oven at 450F for 5 minutes, reduce to 325F - cook for 15 minutes.

My New Year's Eve with RICK BAYLESS

On my New Year's Eve date, I am the one who is infatuated and he is the one who probably can't even remember meeting me. OK, truth: I had the enviable opportunity to spend a New Year's Eve meal at Frontera Grill (one of three incredible restaurants belonging to Master Chef Rick Bayless) in Chicago, while visiting my husband's generous parents.
It was a pre fixe meal and my in-laws were a little concerned that it might mean a "less than" experience (flavor-wise) and one of those rushed "get you in, get you out" evenings. We arrived to energetic music being played by Mariachi Guadalajara who according to Chef Bayless have been playing their New Year's celebrations for 20 years!

We were seated right away by an attentive, informed and lovely server who also gave us all the trimmings for celebration: tiara, horns and streamers. The whole restaurant had that feeling of being surrounded by strangers who were merely "friends we haven't met yet."

Then the food parade began - at least 6 appetizers without a loser among them. We ate Lamb Chorizo Enchilada, Black Cod Cocktail with Plaintain chip, Delicata Squash Soup w/Lobster and Shrimp, Fresh Guacamole, and Porcini Empanadas.




















The entree was the one portion of the meal left to our choosing, but it wasn't a choice from just 2 things that felt like "leftovers from this week's CSA box". There were about 6-8 choices that included Shrimp with lime, Flank Steak, Chile Relleno, Rubbed Duck with Mole, Salmon; more than I can even remember (did I mention how great the Ginger Mojitos were?) There were 5 of us at the table and we all chose completely different meals and, of course, tasted each other's dishes. Again, not a bad one in the ranks. When does that happen?


















I had left messages on Twitter to @Rick_Bayless for weeks about visiting Chicago, and he (or someone close to him) even answered me on occasion. This afternoon, just for fun, I left a twitter message to his site - "We have rezzies for 5 ppl tonight at 6:15 at Frontera, will I see you there?" No more than a couple hours later HE answered with "YES." So, I took him up on it and between courses asked one of the beautiful hostesses about Chef Bayless having time to meet and greet.

A picture is worth a thousand words: Can ya tell I'm happy?
Is there a sweeter Chef? And speaking of sweet; the dessert was no less impressive. There were THREE different and delicious servings PER person.
I want to thank Chef Rick Bayless (for allowing me to swoon over him and his talents), Chef Richard for setting up such an amazing selection, and the very talented cooks and staff at Frontera Grill. I don't usually do "reviews" of restaurants, just raves and recommendations and I absolutely suggest you travel, reserve and plan on a visit to this place. Tell my pal, Rick Bayless, that Cathy at ShowFoodChef sent you and give him a hug from me. He'll know who I am. :D