Our Stars and Stripes 4th. of July Breakfast
Good Morning Patriots
Welcome to Our Stars and Strips 4th. of July Breakfast
(These would be the “Stars.”) 🙂
Wakey, Wakey. Can’t you just smell the Patriotism?
Gordon and Julie Whann
(Not a “Real” American last name. We humbly apologize.
A real American last name would be an Indian name. Just sayin’.)
Orange Juice, (Florida, of course.)
Ah, Liberty Sausages from Patriotic Pigs
(who voluntarily lined up for the slaughter.)
You can just Taste the FREEDOM!
So, what’s on our Patriotic Menu?
Because “Frittata’s” aren’t FREE!
-Chief Whann’s Blue Potatoes
-The Southern Biscuits Shall RISE AGAIN!
Chief Whann’s Blue Potatoes
Gordon is a retired Navy Chief. He served 20 years in the military. When we created this great breakfast Gordon and I were thinking of names to call it? Gordon suggested that we use the colors of the flag to determine the names of the dishes. However, the colors Red, White and Blue did not have meanings for the Stars and Stripes in 1777.
But, the GREAT SEAL did.
White signifies Purity and Innocence.
Red, Hardiness and Valour.
And Blue, the color of the Chief, signifies Vigilance, Perseverance and Justice.
Hence, our Chief Whann’s Blue Potatoes
(Because these blue potatoes don’t run.) 🙂
I am so giggling as I type this. We did this breakfast in 2018, but I didn’t get around to working on it until this year, 2019. Gordon is currently working overseas but we do talk on the phone daily. I was telling him that I am doing the write up for this and we have been batting around fun “patriotic” names on the phone while laughing our heads off.
Stan and Francine Smith, American Dad
Not because we aren’t patriotic, but because we had the T.V. show American Dad, on our minds. We are a huge fan of the show and this is the kind of breakfast that the Smith’s would serve on Independence Day morning.
Happy July 4th. to ALL!
Because whether or not we agree politically, we are all American’s no matter what our last names may be. And we all should love our country enough to protect it from foreign adversary’s. This is our holiday! I really don’t want to say——
-Cyactnnboro 4ro.nionr ——-in the future.
That’s Happy July 4th. in Russian!
Chief Whann’s Blue Potatoes
Rinse your potatoes well using a large colander as shown.
1 large bag of Blue Potatoes = ~ 18 potatoes
½ stick of Butter
2 Tbsp. Olive Oil
1 large Yellow Onion
3 Garlic Cloves
Salt and Pepper to taste
Using a sharp knife slice your Yellow Onion into rings as shown about ¼ inch thick.
Place about 2 Tbsp of butter in a large sauté pan on medium heat.
Slice your Blue Potatoes into ¼ inch think rounds as shown. Once the butter has melted, add your
Add your Olive Oil to the pan and stir to coat and cook evenly.
Nice picture Julie! 🙂 (Thank you Gordon.)
Add some salt and pepper to taste. The salt we used is a Florida Blend!
While the potatoes are cooking, slice your garlic thinly and the onion rings in half as shown.
(Here Gordon is flipping/tossing the potato mixture to blend together.
To “Flip” means to Saute in French culinary terms.)
When your potatoes are tender and almost finished cooking, add your onion slices. Toss the mixture to
mix or stir them all together.
Now, add a touch more butter and olive oil to the pan. Continue to Sauté the mixture until the onions
start to brown as shown, then add your garlic slices.
Sauté the garlic for about 5 to 6 more minutes to rid it of its raw flavor and then you are done!
What a great addition to any breakfast!
With this recipe, you can use as little or as much as you want with the ingredients. Just be sure to not
use too many vegetables though so you will still have room for your eggs. I like the ratio of ¼ veggies to
¾ egg mixture.
½ Red, Yellow, and Green Bell Pepper – sliced and chopped
¼ Yellow Onion sliced and diced
2 Garlic Cloves sliced and thinly diced
4 to 5-inch piece of ½ of a Leek – sliced into half rounds
¼ stick of butter
1 Dozen Eggs
1 Culp Half and Half
Italian and Mozzarella Cheese
Salt and Pepper to taste
Depending on how many FREE-ttata’s you are going to make, will depend on how much of each ingredient
you are going to use. With that said, begin to slice up your Bell Peppers.
Slice your Bell Pepper in half, then remove the seeds and the stem.
Now, slice the bell pepper into long thin slices as shown.
Using your knife, remove any white part of the inside of the bell pepper as it is very bland.
Nice picture Julie! 🙂 (Thanks Gordon.)
Do the same for all the Bell Peppers.
Then chop the
slices into medium dice pieces.
Here is your Leek which can be very dirty inside, as seen later on.
Be sure to rinse all your vegetables before slicing them.
Pour about 3 Tbsp’s of Olive Oil into a large sauté pan and turn to medium heat.
When the oil is hot, add your Bell Peppers as they take the longest to cook.
Add some salt and pepper to taste. We are using a Florida blend salt mixture here.
But you can use whatever you like.
Slice your Leek in half as shown. I told you this vegetable is Dirty!
Rinse the dirt away from the root end as shown. Doing this will ensure the dirt doesn’t get further down
into the white part of the leek.
Here, I am slicing up the onion.
Now, slice your root end off the leek, then slice the leek into thin strips as shown.
Picture of me cooking everything… multitasking at its best!
Once your bell peppers are nicely sautéed, add your leeks and onion and stir.
Slice your Cherry Tomatoes in half as shown.
Now, slice your garlic thinly.
Once your onions and leeks have begun to wilt, add your cherry tomatoes.
Then add your sliced garlic and stir together well.
Add about a tsp of butter to the mixture and stir some more.
Add some freshly ground black pepper to taste.
Left, Slice your Chives thinly as shown. These are from our garden!
Next, slice the root ends off your Green Onions, and slice into thin rounds as shown.
Remove the Oregano from the stems as shown.
Remove some of the larger stems from your parsley before slicing.
Slice your parsley thinly.
Gordon Cooking in our Florida Kitchen
We do so love our tacky Florida Kitchen. 🙂
Crack your eggs into a large bowl… here we will use a dozen.
Using a whisk, combine all the eggs until well blended.
Pour 1 cup of half and half into the whisked eggs.
Whisk to Combine
Add some salt to the egg mixture … here we added a special Florida blend.
And also add some freshly ground pepper.
Add as much or as little of the herbs you just chopped to the egg mixture and whisk to combine.
Using your favorite cooking spray, coat each ramekin with enough to just cover the surface.
Now, add a large spoonful of your sautéed vegetable mixture to the bottom of the ramekin.
Add about a Tbsp of Mozzarella cheese to your ramekin.
Using a ladle to add the egg mixture to your ramekin. Add just enough to go ¾ of the way up the side of
the ramekin as shown.
Top your egg mixture with about a Tbsp of any Italian cheese.
Place your ramekins on a cookie sheet just in case the eggs spill over during the cooking process.
Preheat your oven to 350’F and when at temperature, place them in for ~15 minutes.
Here is a great picture of the eggs most of the way through the cooking process. Nice close detailed
shot Julie! Cook them about a few minutes more and they should be fully cooked. Remember, the
residual heat will continue to cook the eggs well after you have removed them from the oven.
Here you can really see the beautiful colors of the herbs and vegetables.
Our Southern Biscuits Shall Rise Again!!
As someone who was born and raised in the south, except for our 13 years of living in a foreign country, Hawaii—— and our Yankee year’s living in Maryland. I am ashamed to say that I have nevah made biscuits. I shall have to remudy that in the fewcha.
Howevah, these biscuits are a nice substitution for the real thang.
Our Patriotic Sausages
Heuh is the “red” in houwuh Red, White, and Blue.
These are just little smokey sausages that Gordon browned in a saucepan with olive oil, on the stove top, on a medium heat.
You just want to brown them.
“As GOD as my witness, As GOD as my witness,
they’re not going to lick me!
I’m going to live through this and when it’s all over, I’ll never be hungry again. No, nor any of my folk.
If I have to lie, steal, cheat or kill, As GOD as my witness, I’ll never be hungry again.”
(At least not until the BBQ Dinner later on.) 🙂
Happy 4th. Y’all!
Julie and Gordon “Whann”
(And no, we’re not Mexican, or Chinese.)
Whann is Welsh. 🙂