Tuesday, January 31, 2017

Gravlax






     Gravlax!
     Scandinavian Gravlax is one of the greatest classic salmon creations that there is!  The salmon is cured with salt and sugar while it is pressed under weight for 3 days.  Many Swedes prefer a 2 to 3 week cure for a much stronger flavor.  After curing under pressure, the salmon becomes very dense and firm, so it is very easy to cut into thin slices.  Properly made Gravlax has a "dry cured salami" kind of flavor and it is not fishy tasting at all.
     The word Gravlax translates to "buried in a grave."  The original Gravlax was made by Scandinavian fishermen.  The fish was salted and buried underground on a beach just above the high tide mark.  The grave process applied weight and protected the fish from scavenger animals.  After about a week or two, the Gravlax was fully fermented and preserved for future use.
     The best salt to use for making Gravlax is Kosher Salt.  The curing properties of Kosher Salt are gentle, so there is less chance of "over-curing or burning" the flesh of the salmon.  Coarse Sea Salt is also traditional, but this type of salt can "over-cure" the meat, which results in a cellular breakdown of the flesh.  If Sea Salt is used, then add a little bit less.
     Sugar is a liquifying agent.  Sugar allows the salt to fully penetrate the salmon flesh, thus resulting in fully cured meat.  Sugar also balances the salt flavor.
     Scandinavian Dill Weed is a strong tasting variety of this plant.  Regular Dill Weed that is found in a common grocery store does not taste as strong, so more should be used.  Dill Weed imparts a very nice flavor to the finished Gravlax.        
     Gravlax is traditionally accompanied by a sweet mustard dill sauce called Hovmästarsås, especially when Gravlax is served with Raggmunk (Scandinavian Potato Pancakes).  Gravlax can be served for breakfast, lunch or dinner.  Gravlax most often is served as an appetizer and it can be used to make an interesting banquet style party platter.  
    Many modern chefs prefer a very light cure when making Gravlax.  Sushi quality salmon is a good choice if a light tasting 1 or 2 day cure is desired when making Gravlax.  This is because the curing salt will not have enough time to fully penetrate the meat and the center of the fish filet will be raw.  Sushi quality salmon goes through a deep freeze process to kill parasites and pathogens, so a light cure Gravlax will be safe to serve to guests.
     Classic fully cured Gravlax is best when made with healthy smelling fresh salmon.  Sushi grade salmon is not necessary for making fully cured Gravlax, because the heavy salt curing process will prevent pathogen or parasite contamination after 3 days of curing.  A very thick salmon filet will take a bit longer to fully cure.  
  
     Gravlax:
     This recipe yields 1 whole salmon filet.  An average whole salmon filet weighs about 24 ounces.     
     If the salmon filet is very large, then you can cut it in half or trim off a couple of portions for another recipe.
     Step 1:  Select a very fresh whole salmon at a fish market.
     Cut 1 whole salmon filet from gill to tail.  (About a 24 ounce whole filet)
     Leave the skin on the filet.  
     Use thin pliers to remove all of the pin bones.
     Step 2:  Select 1 flat long plastic tub or 1 shallow long plastic storage containers that is big enough to hold the whole salmon filet.
     Line the container with plastic cling wrap.
     Step 3:  Place a generous amount of fresh large dill weed sprigs on the plastic wrap as a bed for the salmon filet.  (About 1 1/2 bunches.)
     Step 4:  Mix 2 cups of granulated sugar with 1 cup of coarse ground Kosher Salt together in a bowl.
     *It may only take 1 to 2 cups of the sugar and salt mixture to coat a 24 ounce whole salmon filet.  Any extra curing salt mixture can be save for later use!
     Step 5:  Sprinkle about 2 teaspoons of coarsely ground black pepper on the salmon filet.
     Generously coat the salmon with the sugar and salt mixture.  The salmon should look like it was heavily dredged in sugar and salt.
     Step 6:  Place the salted whole salmon filet on the bed of fresh dill weed in the plastic container.
     Sprinkle 1/3 cup more of the curing salt mixture over the salmon filet. 
     Step 7:  Cover the sides and the top of the salmon filet with a generous amount of large fresh dill weed sprigs.  (About 1 1/2 bunches)
     Cover the salmon with the plastic wrap.
     Step 8:  Select a second long shallow plastic storage container, that will fit inside the salmon container.  This container must be able to cover the salmon.  
     Place a few heavy items (like potatoes or onions) in the storage container that is sitting on top of the salmon.  (The potatoes or onions will act as a weight to press the salmon.)
     Step 9:  Refrigerate the salmon for 3 days.
     Flip the salmon over once every 12 hours.
     *Do not discard the salty brine liquid that develops in the container!  The brine is what actually cures the salmon.
     Step 10:  *After 3 days in the refrigerator, the gravlax is ready!  The gravlax will be completely cured by the sugar and salt.
     Remove the weights and the plastic wrap.
     Remove the gravlax from the plastic container and place it on a cutting board.
     Scrape off the dill sprigs and discard them.
     *The Gravlax can be served immediately or chilled for later use.  It is best to use the Gravlax within  5 days or the patina will cause the flesh to become slimy.  
     Step 11:  To cut thin slices of Gravlax follow these steps:
     • Place the Gravlax on a cutting board with the skin side facing down.
     • Slice the Gravlax at a 45º angle, but do not cut through the skin.
     • When the knife blade starts to touch the skin, turn the handle of the knife so it is parallel with the cutting board, then glide the side of the blade against the fish skin.  The slice of Gravlax meat will be separated from the skin.
     • Place the thin slice of Gravlax on a platter.
     • Continue with this slicing technique till the amount of Gravlax that is needed for a recipe is sliced.

     Viola!  Gourmet classic Scandinavian Gravlax!  More recipes that require Gravlax will be posted real soon!  

Saturday, January 21, 2017

Breakfast Stuffed Pizza! ~ Seasonal Herb Focaccia, Fire Roasted Tomato Sauce, Peppers, Onions, Sausage, Eggs and Provolone













     A Tasty Breakfast Stuffed Pizza!
     A few years ago in Las Vegas, I had a GMC Sport Utility Vehicle that needed a catalytic converter.  As it turned out, the part was not available in the entire region, so it had to be ordered directly from the factory.  I ended up getting around by foot for about one week, while waiting for the car parts.  Carrying groceries on foot in hot desert daytime temperatures that were over 100ºf was not really a good idea.  Settling for dining at local restaurants was a better option.  
     A popular Las Vegas casino was within walking distance of my home and this resort offered a fairly good breakfast buffet for $5, if the player's comp card discount was applied.  I dined at this buffet a few times while my car was in the shop.  The breakfast food quality at the buffet was just okay, but there were plenty of healthy food options, like a nice variety of fruit and Mexican breakfast entrées.  
     One thing that I noticed while dining at this cheap buffet was that there were a few items that customers avoided, because the items looked unappealing.  The Breakfast Pizzas were rarely touched, because they were prepared too far ahead of time.  The breakfast pizzas sat under heat lamps, so the toppings dried out.  The cheese hardened and the scrambled eggs started to look like yellow gravel.  Apparently the chef and cooks viewed the breakfast pizza offerings as being some kind of a sacrificial lamb, because nothing was done to correct the breakfast pizza quality problem.
     Breakfast Pizza is a great entrée if it is made properly.  A standard Breakfast Pizza probably was not a good choice for the casino buffet menu.  A standard pizza requires good timing and skill to make.  Most important breakfast pizza for a buffet must be consumed within 5 minutes or the toppings will dry out.  
     Selling mini breakfast pizzas at an a la carte restaurant guarantees that the pizza will be cooked to order and the pizza will be presented to a customer before it looks old.  For a buffet, a standard flat pizza may not be the best choice, especially if their is lull time between customer seatings.  
     An idea crossed my mind, while thinking about the dried out Breakfast Pizza problem at the casino buffet.  My last meal in Chicago, before returning to Las Vegas to attend college, was a Chicago style Stuffed Pizza.  Stuffed Pizza was the answer to the casino buffet's dried out Breakfast Pizza problem!  The ingredients in a stuffed pizza remain moist and appealing for quite some time.  The eggs and cheese do not dry out.  This idea seemed to be a winner, because a Breakfast Stuffed Pizza looks so delicious, that guests simply cannot resist! 

     Seasonal Herb Focaccia Dough:
     This recipe yields enough dough for 2 small 10" Breakfast pizzas.  I used one half of the batch to make the stuffed pizza recipe example in the photos and the other half of the batch to make a variety of roll shapes.  Follow the link to the recipe in my Comfort Food Website!     

     Fire Roasted Tomato Pizza Sauce: 
     This recipe yields enough sauce for 1 small 10" stuffed pizza!
     Canned fire roasted tomato products are available in most grocery stores.
     Just like a traditional pizza sauce, the ingredients are not cooked!   
     Step 1:  Place 1 1/3 cups of canned crushed fire roasted tomato in a mixing bowl.
     Add 1/4 cup of olive oil.
     Add 1/2 teaspoon of oregano.
     Add 1/2 teaspoon of garlic paste.
     Add 1 pinch of crushed dried red pepper.  (chile caribe)
     Add sea salt and black pepper.
     Add tablespoon of coarsely chopped Italian Parsley.
     Step 2:  Mix the ingredients together.
     Place the sauce in a container.
     Chill the pizza sauce till it is needed.

     Sausage:
     This recipe yields 1 small 10" pizza portion.
     Either bulk Breakfast Sausage or bulk Italian Sausage is good for this recipe.  
     Step 1:  Heat a sauté pan over medium heat.
     Add 1 teaspoon of blended olive oil.
     Add 5 ounces of uncased bulk Breakfast Sausage (or uncased bulk Italian Sausage).
     Sauté till the sausage becomes lightly browned and fully cooked.  Break the large clumps into small pieces, as the sausage cooks.
     Step 2:  Place the sausage in a strainer to drain off any excess grease.
     Place the sausage in a container.
     Set the crumbled cooked sausage aside or chill it for later use.

     Peppers and Onions:
     This recipe yields 1 small 10" pizza portion.
     The vegetable ingredients cannot be raw, or too much moisture will be produced.
     Step 1:  Heat a sauté pan over medium heat.
     Add 1 tablespoon of blended olive oil. 
     Add 1/2 cup of very thin sliced onion.
     Add 1/2 cup of very thin sliced green bell pepper.
     Briefly sauté till the peppers and onions just start to become tender, with no browning.
     Step 2:  Remove the pan from the heat.
     Set the peppers and onions aside. 

     Basil Eggs:
     This recipe yields enough for 1 small 10" pizza.
     Lemon juice and water must be added to the scrambled egg mixture or the eggs will become hard and turn a grayish color.
     Step 1:  Place 2 large eggs in a mixing bowl.
     Add 1/2 tablespoon of water.
     Add 1/4 teaspoon of lemon juice.
     Add 2 pinches of basil.
     Add 1 pinch of sea salt and white pepper.
     Whisk the ingredients till they are blended.
     Step 2:  Heat a non-stick sauté pan over medium low heat.
     Add 2 teaspoons of unsalted butter.
     Add the egg mixture.
     Gently sauté and scramble the eggs till they are cooked very soft.
     Place the soft scrambled eggs in a container and set it aside.
           
     Stuffed Breakfast Pizza ~ Seasonal Herb Focaccia, Fire Roasted Tomato Sauce, Peppers, Onions, Sausage, Basil Eggs and Provolone:
     This recipe yields 1 small 10" Stuffed Breakfast Pizza.  (Enough for 2 large portions or 4 petite portions.)
     The dough has to be chilled to make the assembly easier.  Pizza sauce will not make the dough gummy, if the dough is cold.  A breakfast pizza has to be assembled quickly, so all of the toppings must be ready before the assembly starts.  
     A stone baking slab placed in an oven is great for finishing a pizza.  This recipe is written for a baking stone.  Skip the baking stone finishing step if a baking stone is not available. 
     Step 1:  Preheat an oven to 450ºF.
     Step 2:  Divide the batch of chilled Seasonal Herb Focaccia Dough from the recipe above into 4 equal size portions.  (Save the 2 extra portions for making another recipe!  The extra dough can be refrigerated in a container for later use.)
     Step 3:  Place the two portions of dough on a lightly floured countertop. 
     Pat or roll the dough into two round thin individual pizza shapes that are about 12" in diameter.
     Step 4:  Spread a thin layer of the pizza sauce on 1 of the pizza shape dough sheets.  Be sure to leave a 1" bare dough border.  
     Spread the onions and pepper on the sauce.
     Sprinkle the crumbled sausage over the peppers and onions.
     Spread the basil eggs over the the other toppings.
     Sprinkle a thin layer of grated Provolone Cheese over the toppings.  (About 3/4 cup)
     Step 5:  Stretch and drape the second bare round dough sheet over the pizza.
     Roll the crust edges and pinch the seam.  The crust has to be tightly sealed, so pinching the seam twice is necessary. 
     Step 6:  Slide the stuffed pizza onto a pizza pan that is lightly dusted with corn meal. 
     *A steam vent must be cut on top of the stuffed pizza or the pizza will build up pressure and explode in the oven.  The best steam vent for a stuffed pizza is a small steel ring mold chimney.  
     Press a 3/4" steel ring mold through the dough on the top center of the pizza.
     Remove the small piece of dough from inside the steel chimney.
     Step 7:  Place the stuffed pizza pan in the 450ºF oven.
     Bake the stuffed pizza till the crust starts to turn a light golden color.
     Step 8:  Slide the pizza onto the hot stone pizza slab in the oven.  (optional)
     Finish baking the pizza to a golden brown color.
     Use a long spatula to slide the stuffed pizza back onto the pizza pan and remove it from the oven.
     
     Presentation:
     Allow the pizza to cool to a safe serving temperature.  (About 2 minutes)
     Transfer the pizza to a fancy elevated pie serving platter.
     Remove the steel steam vent.  
     Place a few Italian Parsley sprigs in the steam vent hole.
     *The stuffed pizza can be sliced into pie shaped pieces when served.   

     Viola!  A great tasting stuffed breakfast pizza!  

Tuesday, January 17, 2017

Zucchini and Surimi Omelette Mornay






     Another Tasty Omelette!
     Early in my career I apprenticed with many older chefs that were close to retirement.  Some of the senior chefs worked in fine dining restaurants back in the 1930's and 1940's.  These chefs really had a knack for writing a classic brunch menu.  Often these chefs featured brunch items that have long been forgotten in this modern age.  For example, a Blue Crab Omelette Mornay was a popular fine dining breakfast entrée in New Orleans many decades ago, but relatively few people in the present age have ever heard of such a thing.  The great fine dining breakfast entrées of the past, do have a place in modern times, but unfortunately, most modern fine dining restaurants refuse to offer breakfast or brunch.
     The tastes of the dining public continually change.  Seafood Omelets of any kind used to be popular, but they are rarely seen on menus today.  Much of this is due to the majority of modern fine dining restaurants denying breakfast or brunch service.  Casual restaurants that do serve breakfast tend to only offer mainstream breakfast items and anything made with seafood lies outside of the box.  Believe me, the same old bacon, sausage, eggs and pancakes menu sure does get boring quick!  
     In the 1980's I was the sous chef at a French café.  I realized that there was consumer demand for exciting breakfast food, so I always offered a fancy omelette on the lunch special du jour board.  Often my omelette specials outsold every other item on the menu.
     One day at the café, a food distributer delivered a product called Imitation Crab Meat.  The French chef could barely read English and he accepted the delivery because he thought he got a great deal on real crab meat.  When we saw what it was, we were not impressed, so the chef told the purveyor to take back the item.  Apparently nobody wanted this stuff, because the food company representative told us to keep the Imitation Crab Meat free of charge.
     Well, to make a long story short, the French chef looked at me and said "I cannot sell such a thing to our clientele for dinner.  Can you try to sell this imitation stuff in your omelette or quiche specials for lunch?"  I tried not to laugh, because the Imitation Crab Meat was truly awful.  Because it was free we had a chance to reduce food cost, so I gave it a shot!
     As it turned out, the Imitation Crab Meat actually tasted great in an egg omelette.  Smothering the Imitation Crab Meat Omelette with Mornay Sauce made this item nearly irresistible and my lunch customers liked it.  The Imitation Crab Meat Quiche went over well too.  Between these two items, I sold every bit of the 25 pounds of Imitation Crab Meat during one lunch shift at the café!
     After the dust settled, I mentioned to the French chef that we sold all of the fake crab meat.  The French chef said, "I know.  The customers liked it, so I ordered more!  It will be here in two days."  I just scratched my head and mentioned that as long as it is smothered with a fancy cheese sauce, it is nearly irresistible.  The French chef responded by saying, "I guess I need to get on the phone to order more Gruyere Cheese and some dairy products!"
     During the next few years, Imitation Crab Meat became a popular item and nearly every restaurant was selling this stuff.  The overall quality of the product improved, but the word "Imitation" on the label was still a real hang up.
     Starting in the mid 1990's the national media offered new styles of television programming and the network television food shows became much more educational.  The fish meal product was no longer referred to as Imitation Crab Meat and it was now referred to by its Asian name, Surimi.  Recently the product labels changed and they now say, "Crab Flavor Surimi or Surimi Flavored With Lobster."
     Now American customers are willing to accept Surimi for what it is and not as an imitation of something else.  Ever since Surimi started to be called Surimi in America, the quality of the product has continually improved.  With the advent of casual fusion food and Noodle House cuisine, Surimi is now a household product name.
     For those who only shop at regular grocery stores, cheap Imitation Crab Meat is all that they will probably see.  Chefs and home cooks that frequently shop at Asian food markets already know that authentic high quality Surimi products have been available for a long time.  Fancy Surimi with pretty designs are available at Asian food markets and I have published nice recipes for those products.
     Surimi is a respectable food item that can be successfully marketed to discerning consumers.  Chefs that have integrity always call an entrée what it really is.  Surimi or Crab Flavor Surimi sounds better than using than saying Imitation Crab Meat, because the word "Imitation" is a real turn off!  Besides, the word Surimi sounds kind of nice!

     Simple Béchamel Mornay Sauce (White Wine & Lorraine Swiss Cheese Béchamel Version): 
     This recipe yields about 1 1/2 cups.  (5 generous portions) 
     The mother sauce for this version of Mornay is Béchamel.  The mother sauce for a classic Mornay is Velouté.  The Béchamel version was popular in the early 1980's and it is easier to make than a classic Mornay.   
     Any white cheese can be used to make Mornay Sauce.  Emmentaler (Swiss Cheese) or Gruyere are classic choices.  Lorraine Swiss Cheese is also a nice choice and it is low fat.    
     Step 1:  Heat a sauce pot over medium/medium low heat.
     Add 1 1/2 tablespoons of unsalted butter.
     Add an equal amount of flour, while constantly stirring with a whisk to make a roux.  (The roux should look shiny and not caky.)
     Stir till the roux is a white color with very little hazelnut aroma.
     Step 2:  Add 3/4 cup of dry white wine.
     Stir till the wine thickens with the roux.
     Step 3:  Add 1 1/2 cups of milk while whisking.
     Add 1/4 cup of cream.
     Stir as the sauce heats and thickens to a thin consistency.
     Step 4:  Reduce the temperature to low heat.
     Add 1 small pinch of nutmeg.
     Add 2 tablespoons of chopped onion.
     Add 1/2 of a bay leaf.
     Add 1 spice clove.
     Add sea salt and white pepper to taste.
     Gently simmer and reduce till the sauce is a thin consistency.
     Step 5:  Reduce the temperature to very low heat.
     Add 3 1/2 ounces of grated Lorraine Swiss Cheese.
     Stir till the cheese melts into the sauce.
     Gently simmer and reduce till the sauce is a medium thin consistency that can easily coat a spoon.
     Step 6:  Pour the sauce through a fine mesh strainer into a ceramic container.
     Keep the sauce warm in a 135ºF bain marie.

     Zucchini and Surimi Omelette Mornay:
     This recipe yields 1 omelette.  (For a petite portion, use 2 large eggs.)
     Step 1:  Cut 1 medium size zucchini in half lengthwise.  (Save one half for another recipe.)
     Cut one of the zucchini halves into thin half moon shaped slices.  (About 1/2 cup is needed.)
     Set the zucchini aside.  
     Step 2:  Heat a sauté pan over medium/medium low heat.
     Add 2 teaspoons of unsalted butter.
     Add the sliced zucchini.
     Sauté till the zucchini becomes tender, but not browned.
     Season with sea salt and white pepper.
     Set the zucchini aside.
     Step 3:  Heat a non-stick sauté pan over medium/medium low heat.
     Add 1 tablespoon of unsalted butter.
     Add 3 whisked eggs.
     Sprinkle 1/3 cup of chopped Crab Flavored Surimi on the eggs.
     Sprinkle the sautéed zucchini slices on the eggs.
     Add 2 pinches of chopped Italian Parsley.
     Step 4:  Use a rubber spatula to even the edges of the omelette.
     Cook till the bottom half of the omelette becomes firm.
     Step 5:  Flip the omelette.  (Or place the pan in a 350ºF oven to finish cooking.)
     When the eggs become firm and fully cooked, remove the pan from the heat.
     Step 6:  Spoon 2 tablespoons of the mornay sauce across the middle of the omelette.
     Roll the omelette into a long cylinder shape, while sliding the omelette out of the pan onto a plate.
     Pour a generous portion of the Béchamel Mornay Sauce on the plate around the omelette.  (About 1/4 cup.)
     Garnish with an Italian Parsley sprig.
 
    Zucchini and crab is a classic combination.  Surimi and zucchini is also a nice flavor combination.  The rich tasting Béchamel Mornay Sauce adds to the appeal! 

Sunday, January 1, 2017

Ham, Egg, Provolone & Tomato Breakfast Donut Sandwich




     A Savory Sweet Breakfast Donut Sandwich!
     Eggs Benedict has to be the number one breakfast on New Year's Day.  Starting the new year with a fancy breakfast entrée is what many people like to do.  On the other hand, after a long night of celebrating and excess drinking, many people seek a hangover cure for breakfast.  
     Many restaurants in Las Vegas offer a hangover cure on the breakfast menu after a big celebration night.  Some restaurants actually have a hangover cure offering printed on the regular menu that is available anytime.  This goes to show that a hangover cure is a marketable item, especially in Las Vegas. 
     Most menu items that are advertised as hangover cures rely upon ingredients that actually do help to cure that miserable feeling associated with drinking excessive amounts of alcoholic beverages.  Asian restaurants offer chicken broth soups that are loaded with herbs and vegetables, which quickly revitalize a customer that has droopy bloodshot eyes.  Mexican restaurants almost always offer Menudo, which is famous for being a hangover cure.  Basically, old traditional hangover cure food items rely on broth, herbs, hot chile peppers, seaweed, protien and easy to digest vegetables to cure the morning after the big party blues.
     A different tactic for curing a hangover relies upon rich food.  Pumping the body up with sugar, fat and protein to shake off a hangover is what many people prefer.  Items like Eggs Benedict, Breakfast Pizza or a big Cheese Omelette tend to sit in the belly like Lead.  More often than not, a large portion of heavy rich food causes a hangover victim to go into a deep slumber shortly after the meal, but this is not a bad thing.
     When just the right amount of heavy rich food is eaten, the hangover seems to temporarily disappear.  Often this is all that it takes to cure the morning after party blues.  A glass of Chocolate Milk offers temporary relief, but it does not have enough substance to keep the belly full for long.  Filling an empty stomach quickly with food that is appealing is 90% of the hangover cure game.  This is where a Breakfast Sandwich fits into the picture.
     Eating a rich heavy Breakfast Sandwich has an intangible effect when hungover.  This is because humans have a recessive genetic trait that derives satisfaction from eating food with bare hands, just like cavemen did back in prehistoric times.  Excess alcoholic beverage consumption does have a way of regressing modern people back into a caveman persona, so maybe eating a rich heavy Breakfast Sandwich with bare hands is the best hangover cure by design.
     A Donut Breakfast Sandwich definitely is appealing when hungover and it is heavy enough to sit in the tummy like a ton of bricks.  The combination of savory and sweet flavors helps to bring a hangover victim back to there senses.  
     When the glazed donut is briefly chargrilled, the caramelized sugar becomes aromatic and this increases the appeal.  A combination of egg and ham is a classic choice.  A mild tasting cheese like Provolone is good, because it easily melts and this cheese also tastes good with sweet flavors.  A little bit of tomato adds a complimentary flavor and it contains Vitamin C, which is essential for repairing the damage done by drinking too much the night before.  Put it all together and today's Donut Breakfast Sandwich will put a smile on a hangover victim's face!

     Ham, Egg, Provolone & Tomato Breakfast Donut Sandwich:
     This recipe yields 1 breakfast sandwich.
     Pre-made donuts are a nice convenience for today's recipe.  Plain Glazed Donuts are available just about anywhere.  Try to select one that is big enough to make a sandwich with. 
     Step 1:  Heat a cast iron ribbed griddle or chargrill to a medium temperature for later in the recipe.
     Step 2:  Heat a non-stick griddle or sauté pan over medium/medium low heat.
     Add 1/2 teaspoon of unsalted butter.
     Add 3 ounces of very thin sliced deli ham.
     Briefly grill the ham till it is warm.   
     Place the grilled ham on a platter and keep it warm on a stove top.
     Step 3:  Return the pan to medium/medium low heat.
     A 2 slices of plum tomato that are about 3/8" thick.
     Briefly sauté till the tomato is warm.
     Place the grilled tomato on a platter and keep it warm on a stove top.
     Step 4:  Return the pan to medium/medium low heat.
     Add 1/2 teaspoon of unsalted butter.
     Add 1 large egg.
     Pop the egg yolk.
     Cook the egg over-hard.  (fully cooked)
     Step 5:  Place the reserved warm grilled deli ham on the egg.
     Place the grilled tomato slices on the ham.
     Place 2 thin slices of Provolone Cheese on top.
     Add 1 tablespoon of water to the pan.
     Cover the pan with a lid and let the steam melt the cheese.
     Remove the pan from the heat and keep it warm on a stove top.
     Step 6:  *This step only takes a few seconds.  The donut will burn if it is chargrilled for too much time.  
     Cut 1 Glazed Donut in half.
     Place the donut on the preheated chargrill with the glazed side facing down.
     Briefly chargrill, till caramelized grill marks appear.  
     Step 7:  Place 1 of the chargrilled glazed donut halves on a plate.
     Slide the egg, ham tomato and melted provolone out of the sauté pan onto the donut half.
     Place the top half of the chargrilled glazed donut on top.
     Garnish the plate with a lettuce leaf.
     Serve with fresh fruit or breakfast potatoes.

     Of course, this tasty Donut Breakfast Sandwich does not have to be served as a hangover cure, but it is an effective one!