S3E1: The Morning After

In the Season 3 premiere, Spatchcock Funk pulls out all of the stops for a dynamite brunch, especially after a chaotic night of revelry. High-end breakfast food that can be prepared the day before makes the next morning a breeze to refresh, recharge and regroup after a big party. Hydration and relaxation, on tap.

Watch the full episode

Recipes from this episode

The Dog Hair

Kimchi Potatoes &
Chive Sour Cream

The Boss Breakfast Grilled Cheese

French Toast Pudding

Dog Hair

Yields: 1 cocktail
Prep Time: 20 minutes

The great Dean Martin said, “The best way to avoid a hangover is to stay drunk.” Most of us don’t have that option (you know, with work, kids, school, all the things), but sometimes a little “hair of the dog” can help you get back on your feet. Some people love the Bloody Mary, which we’re a fan of, but sometimes you want something that’s a little lighter and sweeter, ya dig? This is our take on a classic morning cocktail, the Pimm’s Cup. It’s a great way to ease back into the world, and gives you the hint of hydration, with some minerals and vitamins in the mix, too. We throw in cucumber and some lime juice for some freshness, and the herbaceousness of the liquor just plays really well, too. Add in the ginger ale and now you’re going to settle your stomach a bit, too. Don’t settle for any old drink.

Ingredients:

2 oz of an herb and fruit-infused gin-based liqueur (we use Pimm’s #1)
1⁄2 oz fresh lime juice
1 oz fresh cucumber juice (ingredients and instructions below)
1⁄2 oz basil simple syrup (ingredients and instructions below)
6 oz ginger ale
Cucumber slice for garnish
Strawberry slice for garnish
Ice

Ingredients for Cucumber Juice:

2 large cucumbers
Juice of half a lemon

Ingredients for Basil Simple Syrup:

1 C water
1 C granulated sugar
Handful (about a 1⁄2 C) fresh basil leaves

Directions for Basil Simple Syrup:

Add the sugar and water into a saucepan, and heat over medium heat, stirring
constantly
Stir until all sugar is dissolved
Add in the basil, then cover and let steep for at least 20 minutes
Strain out the basil leaves

Directions for Cucumber Juice:

Chop up your cucumbers, coarsely is fine
In a blender, as in the cucumbers and the lemon juice
Blend until smooth
Strain out the solids

Directions for Each Drink:

Chop up your cucumbers, coarsely is fine
In a blender, as in the cucumbers and the lemon juice
Blend until smooth
Strain out the solids

Kimchi Potatoes &
Chive Sour Cream

Yields: 4-6 servings
Prep Time: 40 minutes

A good breakfast side should be a real nice starch with a lot of flavor. These ‘taters pack a heckuva punch (which we’re guessing you had a heckuva night, so we’re comin’ correct here). We take some great new potatoes (we used salties in this recipe). We fry ‘em up with some great kimchi and some other bold flavors, and they’re perfect to reheat in the oven and serve up for breakfast, and the chive and garlic sour cream really brings things together. For breakfast, you need something bright and loud, and these potatoes will wake you up the right way. They’re like pan-fried sunshine, really. These ‘taters are so good you can have ‘em as a meal. We serve ‘em for breakfast, but they’re great with a steak or some seafood at dinner too. (NOTE, we got this recipe from blogger Jamie Vespa)

Ingredients:

1 1⁄2 Ibs of new potatoes, we used salt potatoes, but yukon golds are good too
2 Tbsp canola or a neutral cooking oil
2 C kimchi
2 Tbsp of the kimchi brine
5 chopped green onions, white parts too, but keep ‘em separated
3 Tbsp of low-sodium soy sauce
1 tsp fish sauce
2 Tbsp toasted sesame seeds
1 C of chive and garlic sour cream (ingredients and directions below)

Ingredients for Chive and Garlic Sour Cream:

1 C sour cream
1⁄4 C chopped up fresh chives
2 tsp granulated garlic

Directions for Chive and Garlic Sour Cream

Mix all ingredients together
Refrigerate for 20 minutes before serving

Directions:

Throw some salt and water in a big pot and boil the potatoes, then reduce to a
simmer and cook ‘em for 12-15 minutes until they are tender
Drain ‘em, then set the ‘taters aside and let ‘em cool
Combine the kimchi brine, soy sauce, and fish sauce in a mixing bowl and set
that aside too
When the ‘taters are cooled, cut ‘em into 1” chunks
In a big pan, heat the oil, and then the potatoes, and cook ‘em for 10 minutes
until they start to crisp up
Add in the kimchi and the white parts of the green onions, and cook until the
kimchi caramelizes
Add in the brine and soy sauce mixture, until all the ‘taters are coated
Remove the potatoes and serve with the sour cream and garnish with the
sesame seeds and green parts of the green onions, or…
Put the potatoes in an oven pan and heat ‘em up the next morning at 360 for 15
minutes, then garnish them!

The Boss Breakfast
Grilled Cheese

Yields: 4 Sandwiches
Total time: 20 Minutes

We named this awesome breakfast sammie for the mighty Bruce Springsteen, since he’s from New Jersey and we use one of the major exports from the Garden State, Pork Roll (also called Taylor Ham, depending on who you ask). One of our favorite things to make when we’re recovering from a party is to serve someone something we love - a powerful breakfast grilled cheese. If you want to get yourself prepped the night before, just pre-fry up your pork roll slices and eggs. We use a creamy, sharp American cheese that provides that perfect meltiness we always crave. We’re also big fans of mayo on the outside of a grilled cheese, to give us that great crispiness we want on the bread, for a little crunch, trumpeting in all that protein goodness inside.

Ingredients:

1 loaf of rye bread
1 1⁄4 C mayonnaise
1 Tbsp Italian seasoning
1⁄2 Ib of pork roll (or Taylor ham, depending on what you call it)
1⁄2 Ib of sliced sharp American cheese (we used Coopers)
3 Tbsp of butter, divided
Salt and pepper to taste
4 eggs

Directions:

In a large skillet, heat up 1 Tbsp of the butter and fry the slices of pork roll
Leave the cheese out to room temperature so it can melt faster (you can also put
it on a plate and microwave it for 10 seconds)
Remove the pork roll, and wipe the pan with a paper towel
In a separate bowl, whisk the eggs with salt and pepper
Add more butter to the pan, and fry the eggs
Once the eggs start to firm up, cut them to the size of the bread
Remove the eggs, set aside
Take the mayo, and brush it across one side of each of the pieces of bread, then
sprinkle with Italian seasoning
Heat the remaining butter in the pan, and lay one piece of bread, mayo-side down, on the bottom
Add a layer of cheese, then a layer of pork roll, then a layer of egg
Put the other piece of bread, dry side down, on top
Fry for 2-3 minutes, until golden and crispy, and flip over and do the same
Enjoy the perfect breakfast grilled cheese

French Toast Pudding

Yields: 12 Servings
Prep Time: 75 Minutes (plus resting time overnight)

Sometimes, for breakfast, we get a hankering for that sweet stuff. Stacks of pancakes (with chocolate chips are pretty incredible), some good ol’ cinnamon rolls, and one of our favorites, French toast. We decided we wanted to take French toast and turn it into one of the all-time great desserts, bread pudding, so that’s what we did. Fluffy, delicious, and why not have dessert as the main course? That’s basically what sweets are at breakfast anyways. This is also something that you can do most of the work the day before, so the morning of your recovery feast, you just gotta throw it in the oven. An incredibly decadent part of your meal, and easy to do if you prep ahead, which is what we’re all about.

Ingredients:

Bourbon maple syrup (ingredients and directions below)
5 eggs
1 C sugar
1 Tbsp vanilla
1⁄2 tsp nutme
1/8 tsp cinnamon
8 Tbsp butter, cut up, melted, and cooled
2 C heavy cream
1 (12-inch) loaf French bread, crusts removed and sliced into 1-inch cubes
1⁄4 C chocolate chips
1⁄2 C walnuts, chopped
Powdered sugar (for topping at the end)
Whipped cream (for topping at the end)

Ingredients for Bourbon Maple Syrup:

Heat the maple syrup over medium heat, and get it to simmer
Add in the rest of the ingredients
Simmer again, cook for 1 minute

Directions for Bourbon Maple Syrup

Heat the maple syrup over medium heat, and get it to simmer
Add in the rest of the ingredients
Simmer again, cook for 1 minute

Directions:

In a bowl, whisk the eggs until well blended
Add the sugar and mix evenly
Add the vanilla, nutmeg, cinnamon, butter, and cream
Use an electric mixer to blend into a custard just until well mixed
Lay the bread cubes in a 2 by 8-inch square baking dish, sprinkle the nuts and
chocolate chips around, and then pour the custard over the bread
Cover the dish with foil and let it soak overnight in the refrigerator
Preheat oven to 350 degrees F
Using a toothpick, poke holes in all over the top
Bake until bread putting starts to soufflé up, about 40 minutes
Remove the foil, and bake another 10 minutes to brown lightly
To serve, pour a few spoonfuls of the whiskey sauce on a dessert plate, scoop
out a sexy hunk of that bread pudding, and drop it on the sauced plate
Then just sprinkle powdered sugar on the top and finish it off with a dollop of
whipped cream