Recipes

Recipes: This section is dedicated to the Recipes and Flavors that make Reggae Breakfast.com the place to go for the ultimate in breakfast fare......from Flap-jacks to Custom Omelettes.

Jah Good

Flapjacks
Sweeeeedish Hotcakes

Serves 4

Ingredients:

1 cup SWEDISH PANCAKE MIX

1 cup 1% milk

1/2 cup water

1 egg

1 tablespoon melted butter

Mix ingredients until smooth. Batter can be prepared by stirring thoroughly, or by mixing in a shaker or quart jar. The batter should be very thin.

Pre-heat griddle, skillet or Swedish Platt pan to 400 degrees, grease lightly. (Note: Because of the thinness of these pancakes, heat must be 400 degrees or more)

Technique:

Pour 1 Tablespoon of batter from tip of spoon for each pancake. You should be able to get 6 to 8 on the recomended double burner griddle. Since the batter is very thin, it does not bubble as heavier batter does. Brown lightly on both sides.

Stack 4-6 hotcakes on a warm plate and serve with plenty of bacon, fresh orange slices, sliced strawberries, coffee and a carafe of Mimosas.

Next, dress with thin slices of lightly salted butter between each hotcake & don't be affraid to pour on the hot pure maple syrup.

The Most Toast

RASTA French Toast

Submitted by Chef Jah Maris maris@burntpeaks.com Greenwich, CT USA

Start with Hand Sliced white bread THICK (Italian or Jewish...ask nig)

FRY BACON IN FRYING PAN and keep hot for serving.

MIX FOLLOWING INGREDIENTS: 3-6 Eggs beaten, 1/4 cup milk, 1/2 teaspoon cin, 2 Tablespoons of Mount Gay rum

DIP THICK SLICES OF BREAD IN MIXTURE, PAN FRY IN NON-STICK FRYING PAN (BUTTER PAP)

MIX FOLLOWING INGREDIENTS IN A SMALL BOWL: 4 Tablespoons of white sugar, 2 Teaspoons of cinnimon

STACK RASTA FRENCH TOAST BETWEEN BUTTER, BACON, AND SPRINKLE CINNIMON/SUGAR, ADD MAPLE SURUP IF YOU FEEL LIKE GOING OFF!

8 Thick Slices White Bread

2 Tea Spoons Cinnimon

4 Table Spoons White Sugar

2 Table Spoons Mount Gay Rum

1/2 Tea Spoon Cinnimon

1/4 Cup Whole Milk

3-6 Eggs beaten

Ripper Omelettes

Submitted by Chef Matt Fry fry@burntpeaks.com Stamford, CT USA

I am adding eggs to the recipe mix because I heard that your buzz wears off if you have to much sugar. Is this true? Because the other Recipies are much easier to make! Anyhow:

Add 3 eggs to a bowl and mix with a a dash of milk.
Suggested Other Ingredients:
Bacon
Onion
Swiss or Gruyere
Spinach
Fresh Tomatoes (not too many cause omlette will water)

Method:

Fire up the griddle on a medium setting. Melt a few pats of butter or olive oil and pour in the mixture. You will want to cook this slower than an egg scramble. As the mixture cooks though, fold over the omelette and finish cooking. Serve with fruit, coffee, and a mimossa.

Matt on other ingredients:
"Go off if you have too but there is really now way to re-create the perfect omelette unless you use these ingredients."

"You can sometimes get me to lean towards something to do with sausage and also you can't go wrong with either the tex-mex omelette (quac, mixed cheeses, salso, sour cream, cilantro) or the chili cheese omelette! "

Cafe' Au Lait

Cafe'Du Monde Au Lait

The Cafe Du Monde Coffee and Chicory is traditionally served Au Lait, mixed half and half with hot milk. However, people have a personal preference on how they like their coffee. People like their coffee strong and black, or with sugar; maybe with a little more milk, or maybe a little weaker brew. I suggest that the Coffee and Chicory be demonstrated using vacuum bottles to keep the coffee hot, and to give the customer the opportunity to experiment finding their personal preference.

For the demonstration, I suggest having three vacuum bottles, one with a strong brew of Coffee and Chicory, one with hot water to make the brew weaker should the customer prefer, and another with hot (170 degrees Fahrenheit) milk. The customer should be informed that this is the World Famous Cafe Du Monde Coffee and Chicory. The coffee is traditionally served as Cafe Au Lait at the Coffee Stand, which means the cup is half hot coffee and half hot milk. However, customers have a preference on how they like their coffee and there are options available for experimentation. With the three Airpots, you can make the coffee lighter- add more milk or darker- add less milk. You can also make the black coffee weaker by adding hot water.

Equipment to serve Cafe Au Lait:
1. Can of Cafe Du Monde Coffee and Chicory
2. Drip Coffee Pot
3. Vacuum Bottles (3)
4. Hot Plate (to heat milk)
5. 2 Liter Saucepan (to heat milk)
6. Thermometer (to check milk temperature)
7. Measuring Cup (to measure amount of Coffee and Chicory)
8. Serving Cups, Sugar, Coffee Stirrers.

NOTE: The Vacuum bottles should be pre?heated to make sure they keep their temperature when filled. The Coffee and Chicory should be brewed to the ratio of 2.0 US gallons per 13 ounces of Coffee and Chicory. One 15oz can should be brewed with 2.3 US gallons.

ICE COFFEE
There is an increasing demand for Ice Coffee and the Cafe Du Monde Coffee and Chicory is well suited for this. One can pour the prepared coffee over a full glass of ice for Ice Coffee. Serve with milk and sugar to taste.

Dutch Babies (Puffy Pancake)

Submitted by Chef Lorring Jones, Pleasanton, CA USA

Ingredients:

1/3 Cup Butter (5 1/3 Tablespoons)
4 eggs
1 Cup Milk
1 Cup Flour
Pan size: 3-4 quart pan with low sides (Fry pan works great but make sure the sides are not over 3")

Technique:

Preheat oven to 425 degrees.
Place butter in the pan and place in the oven to melt.
Put eggs in a blender and whirl on high for one minute. Gradually pour in the milk and butter. Whirl for one more minute until well blended. Remove pan from oven as soon as the butter is melted. Pour batter in. Cook about 20 to 25 minutes, until it is puffy and browned. Serve with maple syrup, or powdered sugar or jam.

Grilled Peanut Butter & Jelly

Submitted by Chef Mark George
Sun Valley, ID USA

Fried Peanut Butter and Jelly Sandwich:

This is a candy sandwich for all of you devoted PBJ fans who might be ready for a simple twist of fate. The procedure is straight forward:

On your bread of choice (maybe a Pepperridge Farm old fashioned white), spread some salted butter, covering one side of each slice. Put the buttered bread aside for a moment while your non-stick fry pan heats up to a medium heat on the gas stove. You should begin to spread the peanut butter (creamy or chunky) onto the unbuttered-side of your bread. Use slightly less peanut butter than you might for a cold sandwich. Now spread the jelly and marry the two pieces to form the sandwich. Check the pan to be sure it's not super hot and place the buttered sandwich into the pan. Your fingers are all buttery. Lick them off if you're a glutten. Wash them off otherwise. The sammy should be cooked until it's golden brown and then flipped with a spatula to brown the other side. Once both sides are golden brown you will likely begin to see some oozing of the peanut butter and jelly. This is perfectly normal. It's ready to be taken out of the pan and put onto a warm plate. Let it sit for about 30 seconds and cut diagonally. Then enjoy. A cold glass of milk is a fantastic beverage of choice with this one. Nice.

Start your day out nice.