As might be inferred or guessed from a previous post, I’m a fan of Bloody Marys. I mean, not only are Bloody Marys and their many variants great drinks in and of themselves, especially in the late morning hours, but they’re very often the one drink that eats like a meal. 😉
I mean, think about it. Isn’t so much easier to order a Bloody Mary as brunch than to order a drink and have to figure out what food you’re going to eat?
Dim Sum is, to my mind, a near-perfect breakfast or brunch. And buns – Baozi (包子) – are some of the best types of Dim Sum for starting any morning with. Though, since these are steamy, White buns, I suppose I should be calling them Mantou (饅頭). I know, given these buns’ size and plumpness, however, that they’re not the smaller, unleavened jiaozi (餃子). 😉
Bloody Hell Mary!
I think that just about everyone who knows me knows that I’m very much not a follower of the weight-loss and fashion cartels religion of “American Obesity” and that I have exactly zero issues with the normative American trend of large and luxurious meal servings. Still, some things that I find manage to strike even me oddly, as if some restaurants have chosen to attempt to prove that Reductio ad Absurdum isn’t a fallacy after all.
And yes, I also know that creative garnishes on Bloody Marys is a thing, a meme or trope even, and a way for venues to differentiate themselves from their competition. But let’s actually list what this particular Bloody Mary is “garnished” with:
- Lemon & Lime
- Cocktail Onions
- Pickled Jalapenos
- Pepperjack Cheese
- Chicken Wings
- Bacon Strips
- Waffle Fries
This is most assuredly the drink that eats like a meal. 😉 And indeed, it looks like a quite tasty and satisfying brunch, lunch, or after work snack. The only thing that makes me twitch – beyond the extremity of it – is that most Americans are conditioned to not “drink their meals” and would be compelled to order and eat a “normal” meal with it.
Few things are more delicious and decadent for breakfast or brunch than the combination of crab and eggs.
While I’ve called this recipe for a crab and corn fritatta a Powhatan Fritatta in homage to the ancient Native American tribe of the Chesapeake Bay region, they would not have had a dish similar to this. It does, however, showcase some of their favorite ingredients: crab and corn.
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon butter
- 8 oz crab meat
- ½ cup corn kernels
- 4 eggs
- ¼ cup heavy cream
- ¼ cup milk
- ½ cup shredded mild, white cheese (Monterey Jack, Havarti, Queso Fresco, or Fontina)
- ¾ teaspoon Old Bay Seasoning
- Salt & Pepper to taste
- Preheat oven to 350°F
- Sauté the onion in butter the onion and garlic until the onion is just clear. Add the crab meat, corn kernels and ⅓ (1/4 teaspoon) of the Old Bay Seasoning. Stir gently until combined and let cook for an additional 2 minutes.
- In a bowl whisk together the 4 eggs, 2 eggs, milk, and cream. Stir in the cheese, ¼ teaspoon of Old Bay Seasoning, and crab mixture.
- Pour all into a lightly greased pie pan. Top with remaining ¼ teaspoon of Old Bay Seasoning and freshly ground pepper and salt to taste.
- Bake until a knife inserted into the center of the frittata comes out clean, approximately 30 minutes.
Minchin quier! Wingutsee tuttascuc.
(Eat! The crab is good.)