Breakfast With Brodie and Mackenzie
Welcome to Breakfast with Brodie and Mackenzie
We have a few menu items you might enjoy.
Bagel and Lox
One Bagel (I use the Everything or Egg style bagels.)
(I use Fresh Market’s Nova Bits which are like trimmings that’s half the price as the regular and still delicious)
Red Onion, sliced
The Juice of 1 Lemon
1 Tbsp Capers
Plain Cream Cheese
Salt & Pepper
First toast your bagel then allow it to cool down. This will help make spreading the cream cheese over the bagel easier. Spread the cream cheese in an even layer. Then take your capers and embed them into the cream cheese layer. (I use a fork to sprinkle the capers and press them into the cream cheese.) Then add a layer of red onion slices or rings. At this point I may add a slice of tomato. Now lay down a generous layer of smoked salmon. Add as much dill on top as you like (it’s hard to overdo the dill so I add a lot). Add salt and pepper and lemon juice. Indulge. This dish is one of our all time favorites.
Brodie and Mackenzie
Steak and Eggs with Mushroom Gravy and Hash Brown Patties
Brodie and Mackenzie, Recreating One of Their Favorite Breakfast’s from IHOP
Gordon and I, Julie, are doing the write up for them. They love cooking, they love the photography, they love the eating, just not the write-up’s. 🙂 So, that is where we come in.
Brodie and Mackenzie, Cooking
Mackenzie Does the Note Taking
While in lockdown due to the Coronavirus Pandemic, Brodie and Mackenzie were missing some of their favorite restaurant foods so they decided to create this one.
Here are the ingredients for the steak marinade.
Marinade the steaks overnight for best results.
4 Drops Vanilla Extract
2 Tbsp. Heinz 57 Sauce
4 Tbsp. Worcestershire Sauce
4 Tbsp. A1 Sauce
1/2 Tbsp. Maple Syrup
1 Shake of Powdered Cinnamon
1 Tbsp. Apple Cider Vinegar
1/2 Tbsp. Molasses
1/4 Cup Sliced Onion
2 Garlic Cloves chopped
For the Gravy:
2 Portobello Mushroom Caps Chopped into chunks
1 Onion Chopped into chunks
3 – 4 Tbsp. Butter
Pictured are the ingredients they used.
Gordon, Brodie and Mackenzie is Taking Notes
Mix all the ingredients in a large seal-able container large enough to hold your steaks.
Here I am helping out and Brodie is taste testing the mix.
Add any of the above marinade ingredients to suit your taste.
Add your chopped onions and garlic cloves to the marinade.
Mix all the ingredients well with a whisk.
Add your steaks to the marinade and coat them well with it.
Place in the refrigerator overnight.
The next morning, remove your steaks and shake off any excess marinade back to the container as it will be used later. Blot the steaks dry using a paper towel.
See how the marinade penetrated the steak giving it a beautiful brown color? Brodie did a great job in making the steak dry. This is key as a dry steak will cook better than a wet one. Wet steaks cooked in a pan tend to boil and steam in its own juices where as a dry steak will sear and brown in the pan.
Here they used a strainer to separate the onion and garlic from the other liquid ingredients of the marinade.
Here are the large Portobello mushroom caps they used for the gravy. Clean the mushroom by either using a paper towel to remove the dirt or quickly run them under running water.
Hash Brown Ingredients:
3 Potatoes shredded
3-4 Tbsp. Vegetable Oil
Salt and Pepper to taste
Mackenzie Shredding Potatoes
Shred your potatoes into a container.
Here are the eggs, one of the mushroom caps, which when cleaned, took off the outer layer of the mushroom… it happens!
The glorious Onion!
Strain your shredded potatoes using a cheesecloth to get out most of the moisture. You will be surprised how much moisture is in a potato.
Sparky, Spooky and Barefoot Brodie
Add your oil to a large cast iron pan and heat to medium high heat.
When the pan is at temperature, form about 1/3 Cup of your shredded potatoes into patties. Carefully place the patty into the heated oil.
Here they were able to place four patties into the pan.
Using a spatula, flip the patties over when browned to your liking.
Mackenzie Flipping the Hash Browned Patties
Nice color on those hash browns! When they have finished cooking, place the hash browns onto a paper towel lined plate to catch the excess oil. Salt and pepper them to taste.
Chop your onions and mushroom caps into chunks and saute them in 3 to 4 Tbsp. butter in a large pan.
Saute the onions until they become translucent.
Using a cast iron grill pan turned onto medium high heat, pan sear your steaks.
Cook the steaks to your liking. Medium cooked steak will take about 7 min. cooking on both sides. This also depends upon how thick your steaks are.
Cooking Tip: To test your steaks, using your finger and pushing down on the steak, if it has a little give, it is likely at Medium Well. The more give the steak has, the less it is cooked.
Using a strainer, strain out the onions and garlic used in the marinade and place the marinade liquid into a small sauce pan.
Heat the sauce to medium heat to slightly reduce the liquid.
Place the onions and garlic used in the marinade into the saute pan of mushrooms and onions and cook them until tender.
When all your onions, mushrooms, and garlic are tender, add your reduced marinade liquid to the pan and cook until all the ingredients are to a gravy consistency.
Sparky and Spooky are Hungry
Here, Brodie is turning the steaks as the gravy is cooking. See the sear marks the steaks have because they were dry when they went into the pan!
Add some oil to a small saute pan and heat it to medium heat. When the pan’s oil has come up to temperature, add your egg to the pan and cook until the egg white is done, leaving the yolk slightly runny. This will take only a few minutes to cook.
Serve your hash browns, steak and gravy, and eggs on a plate and enjoy!
Have a Nice Day!
Brodie and Mackenzie
(And Gordon and Julie) 🙂