Epicurean Charlotte

Food & Wine Magazine


March/April Recipes

Spring Into Fresh Flavor

Breakfast Casserole
courtesy Borden® Cheese

• 1 lb bulk pork sausage
• 1 bag (32 oz.) frozen potato rounds
• 10 eggs
• 1 c milk
• 2 c Borden® shreds colby & monterey jack cheese
• 8 slices bacon, cooked crisp, drained

Preheat oven to 350°F. Spray a 9”x13” baking dish with non-stick cooking spray. Heat a non-stick skillet over medium-high heat until hot. Add the sausage to the skillet and cook, stirring occasionally, until browned; drain and set aside. Place the potato rounds in the prepared baking dish. Arrange the cooked sausage evenly over the potatoes. Beat the eggs with the milk in a medium bowl or a 1-quart glass measure. Pour egg mixture over potatoes and sausage. Sprinkle cheese over eggs. Crumble bacon over cheese. Cover with foil and bake for 40 minutes or until eggs are set and the dish has cooked through. Uncover and bake an additional 10 minutes.

Chicken Curry
Chef Jairo Santos • Sir Edmond Halley’s Restaurant & Freehouse

• 1 lb chicken breast, cubed
• 4 oz carrots, sliced
• 4 oz cauliflower,
• 4 oz onions, sliced
• 4 oz garbanzo beans
• 4 tsp curry powder
• 3 oz unsalted butter
• 1 c chicken stock
• 1 c basmati rice
• 1 green onion, diced

Prepare basmati rice according to package directions and set aside. Heat a sauté pan with 2 teaspoons extra virgin olive oil. Add the raw chicken and heat for several minutes. Add the vegetables and curry; cook until tender. Add the butter, chicken stock, salt, and pepper to taste. Heat until melted. Serve over rice and garnish with green onions.