Americans have a long history of breaking English tradition. American chefs historically have broken all cooking traditions at one time or another. What are the last two cuisines that most people think of, when they are asked what is the number one best cuisine in the world? Amish food and English food. Face it! The only people that really talk about those two cuisines are the English and the Amish. Both of those cuisines are full of plain simple old fashioned good tasting traditional recipes, yet the food is not considered to be glamorous enough to be in the limelight, according to gourmet food experts. Who cares about what gourmet food experts have to say anyway? Especially on a cold clammy day, when a full plate of hearty rich food sounds like the best thing on earth! Bubble and squeak is traditionally made with potatoes and vegetables leftover from an English Sunday roast dinner. Cabbage is usually the first leftover vegetable choice for making bubble and squeak. Leftover roasted, boiled or mashed potatoes can be used to make bubble and squeak. The leftover cabbage and potatoes are mashed together and then shaped into patties. Bubble and squeak gets its name from the sound that it makes when it is pan fried. Amish scrapple also makes plenty of bubble and squeak noise when it is sizzling on a griddle. Loud popping noises can be heard and grease spatters can fly 5 feet out of the pan, when scrapple is grilled till it becomes crisp. It is okay to ask what English bubble and squeak is made out of, but most people really do not want to know what Amish scrapple is made out of. The best description of scrapple is "Everything on a pig goes in scrapple, except for the squeal!"
Habanero Hot Sauce: Ripe orange color habanero peppers can be found at nearly any asian market, Mexican market or regular grocery store. Wear rubber gloves when handling habaneros, if you have sensitive skin. This recipe is written in a way that requires minimum direct contact with the habanero peppers. A food processor, blender or blending wand is required for pureeing this sauce. The sauce is pureed twice, so it becomes a very smooth consistency. Remove the stems from 1/2 pound of orange habanero peppers. Use a knife to slice halfway through each pepper, but do not cut the peppers in half. Place the peppers in a stainless steel sauce pot. Add enough water to cover the peppers, with 2" of extra water. Add 4 cloves of garlic. Add 1/4 cup of chopped onion. Add 1/2 teaspoon of cumin. Add 1 teaspoon of coriander. Add 1 1/2 ounces of cider vinegar. Add 1 tablespoon of vegetable oil. Add 1 teaspoon of sea salt. Add 3 pinches of white pepper. Place the pot over low heat. Allow the ingredients to gently simmer, till the peppers become soft. (About 1 1/2 to 2 hours.) Allow the liquid to reduce. Only add enough water to keep the peppers covered with 1" of liquid. Remove the pot from the heat and allow the ingredients to cool to room temperature. Puree the ingredients with an electric blending wand, a food processor or a blender. Return the thin puree to the stainless steel pot. Place the pot over low heat. Gently simmer and reduce the puree, till is becomes a thin puree sauce consistency. Remove the pot from the heat and allow the ingredients to cool to room temperature. Puree the sauce a second time, so it becomes very smooth. The orange habanero hot sauce should look like the finished product in the photographs above! Orange habanero hot sauce has a long shelf life, if the sauce is kept refrigerated.
This recipe makes 1 hearty breakfast serving! Bubble and Squeak: Place 1 cup to 1 1/3 cups of a leftover cooked russet potato in a mixing bowl. Note: The russet potato can be leftover roasted, mashed or boiled potato. Fried potato is not a great choice for making bubble and squeak. Add about 1/2 cup to 3/4 cup of chopped leftover boiled or braised cabbage. Add 2 tablespoons of minced onion. Add 1 chopped green top of green onion. Add 3 pinches of coarsely chopped Italian parsley. Add sea salt and black pepper. Mash the ingredients, till the ingredients can stick together like a coarse vegetable potato pancake. Shape the bubble and squeak mixture into a large patty shape. Heat a non-stick griddle over medium/medium low heat. Brush the griddle with melted unsalted butter. Grill the bubble and squeak on both sides, till it becomes fully cooked and golden brown highlights appear. The scrapple can be grilled while the bubble and squeak cooks.
Grilled Scrapple: Cut 3 slices of scrapple that are about 3/8" thick. Each scrapple slice should weigh about 2 1/2 to 3 ounces apiece. (Scrapple will weigh much less, after it is grilled crisp!) Brush the griddle, that is set to medium/medium low heat, with melted unsalted butter. Place the 3 slices of scrapple on the griddle. Allow the scrapple to cook till it becomes very crisp and brown on one side, before flipping the scrapple. (This way, the scrapple will not crumble apart!) Grill the scrapple till it becomes brown and crisp on both sides.
Scrapple, Bubble n Squeak and Fried Egg with Habanero Sauce: Heat a non-stick saute pan over medium low heat. Add 1 pat of unsalted butter. Add 1 egg. Slowly pan fry the egg sunny side up, so no browning occurs. Use a spatula to place the bubble and squeak on the middle of a plate. Overlap the 3 crispy brown grilled slices of scrapple on top of the bubble and squeak. Place the fried egg on top of the scrapple. Use a plastic squeeze bottle to paint the plate with a small amount of habanero hot sauce. Garnish with a sprig of Italian parsley.
This hearty breakfast entree surely appeals to anybody that faces a long day out in cold clammy weather, except for possibly those who are snobbish gourmet food critics. That is, unless the snobbish food critics can be convinced that this hearty breakfast is actually a gourmet Amish English Fusion Cuisine entree! Yum! ... Shawna
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