Carry Myself

Recently, the element in my oven went out, so I’ve been going from place to place using the oven because I’m in the middle of baking Christmas treats for family, friends and whoever else I come across that would like them. I was at my work, Ocean Odyssey Inland, this morning and afternoon because the shop is closed today and I’d get a greater opportunity to spread out and do more.

In the middle of finishing up one pastry and waiting for my gingerbread dough to rest a bit more in the refrigerator, I decided to make brunch. The shop has products from various local producers so I’m in my element. I usually like to make myself some kind of brunch on Sundays because it’s usually a day I have to myself to unwind after a normally busy work day on Saturday. After a quick perusal of products this is what I made.

Maple Caramelized Surf N Turf

For the Maple Caramelized Onion and Bison Sausage Scramble:

2 tsp Mighty Trio Organics cold pressed canola oil

1-1/2 cups Riverbend Gardens yellow onion, chopped

200g Medicine Man Bison smokies, cut into 1/2cm(1/4″) chunks

1/4 cup maple syrup

1 Doef’s Greenhouses sweet red bell pepper, thinly sliced

1/3 cup butter

6 eggs, lightly beaten

In a large skillet, sauté the onions in oil over medium high heat until starting to soften. As the onions start to brown, stir a little more constantly. Add the bison sausage and sauté for another 5-7 minutes until both the onions and sausage start to brown a little further. Add the maple syrup and stir to coat more completely. Sauté and simmer the maple syrup until the onions and sausage are becoming lightly glazed and most of the maple syrup’s extra moisture is evaporated off (about 7-9 minutes). Add the peppers and butter and sauté for a minute or two. When the butter is almost emulsified with the rest of the mixture, add the beaten eggs. Fold and stir over medium high heat, scrambling the eggs into the mixture, combining it completely with everything else.

For the Crispy Perogies:

20 Luba’s Ukrainian Foods cottage cheese perogies

2 Tbsp Mighty Trio Organics cold pressed canola oil

While preparing the scramble, have a small pot on the back burner full of water. Bring to a boil and boil the perogies for 4-5 minutes or until they begin to float. Remove them from the water with a slotted spoon.

In a skillet, heat the oil over medium high heat and fry the boiled perogies for 3-4 minutes per side or until deeply golden.

For the Pan-Roasted Tomatoes:

20 Doef’s Greenhouses cherry tomatoes

2 tsp Mighty Trio Organics cold pressed canola oil

In a skillet over medium high heat, heat the oil. Add the cherry tomatoes and swirl over the intense heat. As the skin starts to blister and darken slightly remove from heat.

To serve:

250g(1/2lb) Ocean Odyssey Inland small BC wild shrimp, cooked

On four plates, place 5 Crispy Perogies on each, in a radial pattern around the plate. Add 5 Pan-Roasted Tomatoes along the radial pattern with the perogies. Sprinkle cooked shrimp in between. Divide the Maple Caramelized Onion and Bison Sausage Scramble amongst the four plates, placing it in a mound in the centre of the plate. Serves 4.

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