SMOKIN' PADRON JAM
Smokin breakfast
Hollow out any potato you wish and sliver bottom of each so to stand upright when cooking and serving., we love a large new potato or cream potato . They are sweeter and have more moisture than a Russet.
Glaze 2 or three sliced of thick cut bacon for each potato with SPJ and wrap around the outside of spud. Secure ends with toothpick .
In the cavity of potato makes 4x
Saute' one lb of fresh spinach with 3 cloves of sliced garlic and dice of one large shallot a squeeze of half a lemon sea salt and pepper to taste .
Evenly distribute the mixture in the 4 spuds if larger potatoes add more filling to desired want.
Roast aprox 30 to 40 min at 350 degrees F on bake in oven .
Then crack an egg into each potato and 1T of your favorite cheese , we love Bellwether Farms sheep's milk Carmody.
Back in oven til egg is cooked to desired doneness. From 5 min to 15.
Viola brunch in a spud.
At our Santa Cruz Downtown farmers market there are these amazing samosas that are only $1 each! best deal in town...slather with Smokin Padron or our Tart n Spicy Tomato Jelly...
Fried Green Tomato Egg Benedict
Slather the Smokin Padron onto an english muffin and grill. Top with scrambled eggs, hollandaise sauce, fried green tomato and greens sauteed in Smokin Padron...YUM!
Smokin' Padron Jam & Beehive's Barely Buzzed...scrumptous!