Friday, February 27, 2015

English Cotswold Cheese Egg & Smoked Beef Sausage Grinder ... with Italian Brown Mushrooms and Sweet Malt Vinegar Stewed Tomato

     A Tasty English Style Oven Baked Breakfast Grinder With Cotswold Cheese!
     Big people food for big people that do big things!  Sure, I do modern petite portion French health cuisine food, but what fun is that?  Other than getting a compliment about the artistic presentation or the flavor, there generally is not much more to say about such an entrée, especially when hungry!
     Not everybody likes to eat fancy looking high price food.  Some folks would rather go for the gusto and munch on hearty "easy to recognize" food that is fun to eat.  Grabbing a big hearty breakfast sandwich with two fists, sinking the teeth in and tearing off oversize mouthfuls like some kind of an animal is what the majority of the restaurant going public prefers to do.  The good old hunter gatherer human instinct does come into play, especially when eating breakfast with bare hands.   
     Cotswold Cheese
     Cotswold Cheese is traditional variation of Double Gloucester Cheese.  Double Gloucester Cheese is aged longer than Single Gloucester, so the flavor tends to be more savory and sharp.  Double Gloucester has a flavor that can initially be compared to a fine English cheddar, but the lingering aftertaste is a bit richer, like a fine gouda that is aged for about one year.  
     Cotswold Cheese is made by blending spring onions and chives into Double Gloucester Cheese.  Cotswold Cheese has been made for many years, so it is not just a trendy modern small farm specialty cheese that has an infused flavor.  
     This cheese has a high fat content, so it easily melts.  Cotswold Cheese can be a bit strong for breakfast if too much is added to a recipe.  For breakfast, it is best to keep in mind that a little bit of Cotswold Cheese goes a long way.  

     Sweet Malt Vinegar Stewed Tomatoes: 
     This recipe yields about 1 cup of sauce or enough sauce for 2 to 3 sandwiches!
     Simple sweet tomato sauces are popular in England and many parts of Northern Europe.  Malt Vinegar adds a nice mild acidic flavor that brightens up this sauce.  
     The better the tomatoes, the better the sauce.  Soft overripe tomatoes are best for stewing, but they are not always available.  Canned whole Italian San Marzano Tomatoes are also great for stewing, because they are very tender and they have a rich flavor. 
     Step 1:  Place 1 1/3 cups of Imported canned Italian San Marzano tomatoes with a portion of their own juices in a mixing bowl.
     Crush the tomatoes by hand into small chunks and set them aside.
     Step 2:  Heat a sauce pot over medium low heat.
     Add 1/2 tablespoon of vegetable oil.
     Add 1/2 tablespoon of unsalted butter.
     Add 1 teaspoon of minced shallot.
     Add 1/2 tablespoon of minced onion.
     Gently sauté till the onions turn clear in color.
     Step 3:  Add 1/2 tablespoon of malt vinegar.
     Add 1 tablespoon of sugar.
     Add the reserved prepared tomatoes.
     Add 1 cup of light vegetable broth.
     Add sea salt and white pepper.
     Add 1 small pinch of basil.
     Add 1 small pinch of allspice.
     Bring the liquid to a gentle boil over medium heat.
     Step 4:  Reduce the temperature to low heat.
     Gently simmer and reduce, till the excess liquid evaporates and the stewed tomatoes become a medium consistency.
     Add 1 pinch of minced Italian parsley.
     Keep the sweet malt vinegar stewed tomatoes warm over very low heat. 
     Smoked Beef Sausage: 
     This recipe yields enough for 1 sandwich!
     Smoked sausages are already fully cooked, so they only need to be roasted till they are warm and lightly browned.  
     Cut a 4" to 5" length of smoked beef sausage or smoked kielbasa.
     Place the sausage on a roasting pan.
     Place the pan in a 300º oven.
     Slowly roast the sausage, till it is hot and lightly browned.
     Allow the sausage to cool for about 2 minutes.
     Cut the sausage into thin slices and place them in a container.
     Keep the sausage warm on a stove top. 
     Italian Brown Mushrooms (Portobello):   
     This recipe yields enough for 1 sandwich!
     Heat a small sauté pan over medium heat.
     Add 1 tablespoon of unsalted butter.
     Add 2 medium size portobello that are thin sliced.
     Season with sea salt and black pepper.
     Sauté till the mushrooms become tender and light brown highlights appear.
     Keep the mushrooms warm on a stove top. 

     English Cotswold Cheese Egg & Smoked Beef Sausage Grinder ... with Italian Brown Mushrooms and Sweet Malt Vinegar Stewed Tomato:    
     This recipe yields 1 hearty breakfast grinder.
     A grinder is an oven baked submarine sandwich!
     Step 1:  Split a 6" to 8" whole wheat hoagie roll open and brush the roll with melted unsalted butter.
     Grill the roll on a griddle over medium/medium low heat, till it is lightly toasted.
     Keep the roll warm on a stove top.
     Step 2:  Heat a non-stick sauté pan over medium/medium low heat.
     Add 1/2 tablespoon of unsalted butter.
     Add 2 whisked large eggs.  
     Cook the eggs omelette style.  (Flip the eggs and cook them on both sides.)
     Step 3:  Triple fold the eggs and place the eggs on the toasted hoagie roll.  
     Place the reserved sautéed portobello and sliced smoked sausage on the eggs.
     Sprinkle about 2 to 3 tablespoons of finely grated Cotswold Cheese over the sausage, mushrooms and eggs.
     Step 4:  Place the sandwich on a baking pan.
     Place the pan in a 350º oven.
     Bake till the cheese becomes soft and it starts to melt.  (Do not brown the cheese or it will taste bitter!)
     Step 5:  Place the sandwich on a plate.
     Spoon a generous amount of the sweet malt vinegar stewed tomatoes over the sandwich.
     Garnish the plate with Italian parsley sprigs.  

     Voila!  A hearty English style breakfast grinder that will brighten up the daily grind!             

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