When I was growing up in Brooklyn, one of my good friend’s mother would make me matzo brei all of the time. I always wanted it. For some reason, when my mother made it, it just didn’t have the right touch. I think that would be a Jewish touch.
I came across this recipe recently. It was bookmarked in the same folder as the Bacon Praline.
I know. I know. Matzo and Bacon. Sheesh.
Well, it is unorthodox for someone who follows a kosher diet. For me, it was a match made in heaven. (which, by the way, we have already established here is a place that I am not going to)
Matzo Brei With Chives
4 pieces unsalted matzo
5 large eggs, beaten
1/4 cup thinly sliced fresh chives
Kosher salt and freshly ground black pepper
5 Tbs unsalted butter
1. In a small saucepan, bring 1-1/4 cups of water to a boil. In a large bowl, crumble the matzo into 1-inch (or smaller) pieces and pour the boiling water over them. Let sit until the matzo softens but doesn’t turn to mush, about 20 seconds. Using a large slotted spoon, press the matzo against the bowl and pour off any excess liquid (there may not be any). Stir in the eggs, chives, 1 tsp salt, and 1/4 tsp pepper.
2. Melt the butter in a 10- to 12-inch nonstick skillet over medium-high heat. When the foam starts to subside, add the matzo mixture. Use a heatproof spatula to gently scramble and break up the eggs, cooking until they are softly set, 3 to 4 minutes. Season with more salt and pepper and serve immediately.
Recipe from Fine Cooking Magazine
2 lbs bacon
1 cup brown sugar
1/2 cup roughly ground pecans
2 tsp dry mustard
1 1/2 Tbs coarse ground pepper
1 tsp kosher salt (does this make it less unorthodox to serve the bacon with matzo?)
1/3 cup mustard seeds
1. Preheat oven to 400℉.
2. In a wide, shallow dish combine brown sugar, pecans, dry mustard, pepper, salt and mustard seeds.
3. Separate bacon into strips. Dip and press each slice into the sugar mixture on both sides. Lay bacon strips on a large, rimmed baking sheet covered with parchment. Sprinkle excess sugar mixture over the bacon slices in the pan. Roast the bacon until fat begins to render, about 6 minutes. Rotate the pan front-to-back and continue roasting until the bacon is crisp and brown, 8 minutes. Cool; cut bacon into bite-sized pieces.
Recipe from Vermont Butter & Cheese Creamery
Some unorthodox music pairings for you.
William Shatner singing (singing, really?) anything is unorthodox. But, have him croon a Beatles tune and he’s out of the ball park.
C’mon….this is crazy, no?
William Shatner-Lucy In The Sky With Diamonds
How about this clip of Cee Lo Green, Gwenyth AND Muppets? Unusual.
Kanye West and…….Bon Iver???
Unorthodox to the max. Strangely, I think this works somehow. But, then I think of the tweets and I wish Justin Vernon had taken a pass.
Kanye West (feat. Bon Iver)-Lost In The World