I’ve been waiting to share this exciting news with you all, but seeing as how the big day is fast approaching, I figure that I can spill the beans. Today is my last day at my current job in the finance industry! I am starting a new, more creative endeavor next week, and I cannot wait. I’ve been working in finance since I first moved to New York over three years ago, and I think it is time for me to finally move into a field that better suits my interests. I can’t wait to start at my new company. Everyone seems incredibly nice, the atmosphere is upbeat and energetic, and I think that whatever talents lie within will be able to be better utilized in my new position. I have met a lot of absolutely wonderful people where I work right now, many of whom I hope to continue to be friends with and chat about good food with for years to come. I appreciate all of the opportunities that have been provided to me over the years in this industry, and I know that they will be put to good use in my new career path. It’s going to feel strange not trekking into midtown Manhattan every morning, but I think that somehow I’ll manage. My new office is fairly walk-able from Union Square, and I’m really looking forward to being able to enjoy that walk each day.
How do you think I cheered myself up when I got home from the store that day? Breakfast, of course, and a big one at that. Breakfast is my absolute favorite meal of the day, so much so that we’ll often eat it for dinner, too. I’ve partnered with McCormick this spring to share with you some of my favorite brunch and breakfast recipes, and I’m thankful for the inspiration! I already showed you my Butternut Squash and Leek Latke Benedict, but I figured that scrambled instead of poached eggs were in order this time around. I made Homemade Matzo this past weekend, and I wanted to use it in a recipe for McCormick. They have some awesome spring gathering and party tips and recipes on their Pinterest board, so I perused those to get some ideas. I wanted to create something that could be served buffet style, as suggested for big parties, and while Kramer and I happened to be alone the day I made this, I laid everything out and we had fun assembling our own bruschetta. To make things easier and in the spirit of McCormick’s suggestion to plan ahead, I made the brisket in my crock pot, which made my life a hell of a lot easier by not having to check on anything while it cooked. I just threw the meat in the slow cooker and let it go. The sliced brisket is moist and tender, alongside my crispy homemade matzo, fresh cherry tomatoes, and soft scrambled eggs, Kramer and I devoured these appetizers one after another, until we were both full and happy. These are hearty, crowd-pleasing appetizers or hors d’oeuvres, so celebrate spring (or a new job) with some brunch – you deserve it!
Just marinate your brisket overnight, toss it in your crock pot, and you’re ready to eat!
- 1 4-pound brisket
- juice of 1 large orange (or 3 small tangerines)
- 2 shallots, minced
- 4 cloves of garlic, minced
- 1 jalapeno, minced
- ¼ cup cilantro leaves
- 1 1-inch piece of ginger, minced (optional)
- 1 teaspoon kosher salt
- 1 teaspoon McCormick ground mustard
- ¼ teaspoon ground black pepper
- 1 pinch McCormick Cinnamon
- 8 large eggs
- 2 teaspoons water
- sliced cherry tomatoes
- scrambled eggs
- sliced brisket, plus its sauce
- cilantro leaves, for garnish
- Combine all of your brisket ingredients together and place in a airtight container or sealable bag. Allow the brisket to marinate for at least 4 hours, but overnight is best. When you are ready to cook the brisket, spray your crock pot with some cooking spray or grease with olive oil, place the brisket and the marinade/juices inside, and cook for 4 hours on high or 8 hours on low.
- When your brisket is done, remove it from the crock pot and place on a cutting board. Strain the juices from the crock pot, discarding any pieces of vegetable from the marinade. Place the sauce in a small pot and reduce for 10 minutes, stirring occasionally.Slice the brisket against the grain, place on a platter, and cover with foil to keep warm until ready to use.
- When you are nearly ready to eat, heat a medium sized pot over medium heat. Crack your eggs into a medium sized bowl and whisk until combined with 2 teaspoons of water. Grease your pot, then add the eggs and use a spatula to gently fold and turn until the eggs are scrambled. I like to use a pot as it helps to retain moisture in the eggs versus a wider surface like a pan, but it's totally up to your eggy preferences. When the eggs are cooked, remove from the heat and either cover with foil to keep warm or place in a warmed serving dish and cover with foil.
- I think that make-your-own is a good way to approach this; brunch buffets are always fun! Set everything out and allow the guests to build their own bruschetta using the mazto. I like to lay the tomato down first, as the slices help to kind of cradle the eggs, then I put the brisket on last. Top with a little sauce and cilantro leaves and enjoy!