4th of July Leftovers!
Left Over Hot Dog Bun French Toast
serves 4
- 4 hot dog buns, split in half lengthwise
- 1 tablespoon + 1 cup granulated sugar, divided
- 1/2 teaspoon + 1 tablespoon ground cinnamon, divided
- 1/4 teaspoon nutmeg, freshly grated
- 1 tablespoon all-purpose flour
- 2 large eggs, beaten
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
- maple syrup, for serving
- powdered sugar, for dusting
In a shallow baking dish, whisk together the eggs, milk, nutmeg, and flour with 1 tablespoon of sugar and the 1/2 teaspoon of cinnamon.
Preheat a large cast iron skillet over medium-high heat. Meanwhile, mix the remaining cup of sugar with 1 tablespoon of cinnamon. Place the cinnamon sugar in an even layer on a large plate.
Add the butter to the hot skillet, and reduce the heat to medium. Place the 8 bun halves in the egg mixture, rotating after a few seconds. Carefully transfer the soaked bread to the buttered skillet, and allow it to toast for about 2-3 minutes. Using a flexible spatula, turn the buns and toast for an additional 2 minutes. As soon as the bread is golden and firm, transfer the french toast to the cinnamon sugar, rotating quickly to coat on all sides.
Serve the french toast immediately with maple syrup and a dusting of powdered sugar.
Watermelon Poke Bowl
serves 4
- 1 tablespoon mirin
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 2 tablespoons light soy sauce
- 1 tablespoon sriracha
- 2 tablespoons peanut oil
- 1 tablespoon toasted sesame seeds
- 4 cups seedless watermelon, cut into 1/2 inch dices
- 4 scallions, thinly sliced
- 1/2 english cucumber, seeded and thinly sliced
- 1 avocado, peeled, pitted, and cubed
- 1 cup microgreens or sprouts
- 1/2 cup toasted and salted macadamia nuts, roughly chopped
- 1 lime, quartered
Prepare the marinade by whisking together the 1st 7 ingredients in a large glass bowl. Add the watermelon, stir to coat, cover, and marinate in your refrigerator for at least 2 hours (it's even better overnight).
To build the bowl, use a slotted spoon to divide the watermelon between 4 bowls. Garnish with scallions, cucumber, avocado, microgreens, and macadamia nuts. Serve immediately with a squeeze of lime.
BBQ Pork Pad Thai
serves 4
- 1-1/2 cups of your favorite bbq sauce
- 1 tablespoon tamarind paste
- 1 tablespoon sriracha
- 1 tablespoon garlic powder
- 8 oz chantaboon rice noodles
- 2 tablespoons peanut oil
- 2 large eggs, lightly beaten
- 2 cups cooked and cooled pulled pork
- 1/2 cup rinsed and drained mung bean sprouts, plus 1/2 cup for garnish
- 2 scallions, thinly sliced
- 1/4 cup, plus 2 tablespoons roasted and salted peanuts, divided
- 1 lime, quartered
Place the dry rice noodles in a large heat-proof bowl. Cover the noodles completely with hot water, and allow them to soak for 30-40 minutes, until soft. Drain and set aside.
Prepare the sauce by whisking together the bbq, tamarind, sriracha, and garlic powder. Set aside.
Preheat a large wok over high heat. As soon as it begins to smoke, add the peanut oil and the beaten egg. Stir quickly until the eggs are just scrambled. Add the soaked rice noodles and half of the sauce, continuing to stir. After about 30 seconds, add the pork and a 1/2 cup of the bean sprouts. As soon as the pork is warmed through and the sauce has been absorbed, add the remaining sauce, along with the scallions and 1/4 cup of the peanuts. Continue cooking for an additional minute or so, until the sauce has again reduced enough to evenly coast the noodles.
Transfer the pad thai to a large serving bowl, and garnish with remaining bean sprouts and peanut. Serve immediately with a squeeze of lime.
