Grown Up Gourmet SOS ( S#*T on a Shingle)

There's Brunch..... and then there's BRUNCH!!!!!

Sunday's are probably my favorite day of the week. Sorry Katie Perry, it's not Friday night, nope Sunday!
Growing up it was one more day off from school after Saturday where there was sure to be some activity or chore that needed to be done. But not on Sunday!  It meant going to Sunday School and Church, and then Sunday Dinner after church!!! Now I used to love the music at church, the songs we would sing and the lessons learned, but.... what I really loved was the coffee hour after church and then our family's Sunday Supper, which in the south could almost be called Brunch but was really so much more. No my love of brunch developed later in life. It represented all those prior food experiences but came much more quickly after or ( sorry Lord) instead of Church time. And it usually involved some form of drinking, which can qualify as brunch for some by itself, but I always think food should be included.

Now my Family's Church in Charleston was the Episcopal Church. But back in the late 80's my father decided to switch us to the Huguenot Church, which was essentially Episcopal but had a more general theological standpoint. They were a downtown church and had a much higher degree of, shall we call it,  "social impact" through it's membership than many of the churches in town. But because the congregation was so spread geographically across the city,  they would have a coffee hour every week after church in the lovely garden of the church house, across the street from the Church proper. This would include all sort of delicious tidbits all prepared by the ladies of the church. And along with the tidbits and coffee, they would serve wine, and sometimes sherry! It was a time for the members to have a little fellowship with one another.

Now there were a lot of delicacies that were offered at these gatherings and I guess that this gathering sort of set the stage for me later in life making Brunch out to be my own version of this after church coffee hour. A time when you gathered with friends to discuss and socialize over food in a particular way.

Brunch of course is a bridge meal between Breakfast and Lunch. In NYC it is or has become a very busy time in the restaurant world as people bridge the gap between their Saturday night ( whoo hoo ) and their Sunday morning ( Oy Veh)! And I am one of those who also love brunch because it is a celebration of my favorite kinds of foods, creamy, cheesy, eggy, meaty!!

Now I host brunch, I don't just attend. In fact my own birthday party this year was a brunch at my house where I cooked for a number of friends in celebration of the fact that yes Virginia... I was even older! And as we know I love to take things  a little over the edge to the next level. So this meal was no exception. It was a celebration of some of my childhoods favorite brunch/lunch foods. I did serve two dishes that I have had in the wings for awhile and they were very well received.  So for those who were not able to attend the brunch this year I offer up this recipe for your enjoyment! Yum!

Gourmet SOS ( S#*T on a shingle) with Brunch Eggs!  (Serves 6)

For the Brunch Eggs

6 Eggs
3 Tblsp White Vinegar
Pinch of Salt

Bring a small pot of water to a rolling boil add the salt
Reduce to simmer add the vinegar
Crack the eggs one by one into a small bowl
With a spoon stir the water till a small whirlpool is formed
Gently slide the egg into the water a stop stirring
Let cook 3 to 4 mins till soft poached
Remove and place in a cold water bath in a shallow baking dish which has a few ice cube floating in it.
Reserve for later use in he fridge

For the SOS

First thing you need is garlic toast (Method follows)
 ( 18 pieces)

For the Sauce:

1 tablespoon oil
6 tablespoons flour
1 stick of butter cut up
1 shallot finely diced
1 garlic glove minced
3 cups  of warmed whole Milk
salt and coarse ground black pepper
3 tablespoons Sherry Vinegar
1 pound of mushrooms sliced

You will also need 6 left over boneless beef short Ribs that have been braised cooled and cut into 1 inch cubed pieces

Spice mix
2 Tbs Smoked paprika
2 Tbs chili powder
1 Tbs onion powder
1 Tbs garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Cayenne Pepper

mix all of these together

1 bunch chives chopped finely

Method

In a stock pot
heat oil and add shallots and cook till soft add garlic and let bloom till fragrant and soft
Add butter pieces let melt
stir in flour till forms a roux let the flour cook a few mins till golden then with a whisk slowly add the warm milk stirring till mixed and sauce thickens
Add salt to taste and pepper
stir in Vinegar.
Keep Warm

In a frying pan saute mushrooms till golden and soft with a little butter season with S n P
Add to Sauce

In a frying pan heat 2 tbs of cooking oil with 6 tbs of butter

place short rib pieces in a bowl and sprinkle with the spice mix
toss to coat gently not breaking up the meat

Lay the meat pieces into the hot pan and let the meat sear on all sides  turning till brown and beautiful and the spices have blackened and the meat has soaked up the butter.
Hold warm

Toast bread in oven on one side then butter bread liberally and sprinkle with garlic powder  hold warm

To Assemble SOS

Bring pot of water to boil turn heat to low and let sit till just warm

For each serving:

Take two pieces of buttered toast cut into triangles
Lay overlapping pieces of garlic toast forming a shingle
Ladle gravy across smothering the center of entire shingle
Top each toast with 4 to 5 pieces of the Ribs
Take one egg and slowly place into water warming the egg but not cooking it more ( about 1 min)
Place on top of the SOS
Garnish liberally with chives

Enjoy!