This blog is working! (In other words, if you come to Greenwich, we will feed you)

Last weekend the mood in our kitchen was upbeat as we prepared to host a Sunday brunch for friends. We take so much pleasure from preparing food and sharing it with friends and is something we don't do as often as we like living in Greenwich.

Setting the menu was the first order for the weekend. We made homemade chorizo earlier in the week to give to a couple co-workers and had enough left over to use it as a starting point for the brunch menu. We considered doing some type of tacos but ended up settling on open faced breakfast sandwiches.


We chose a Mexican Chorizo recipe by Michael Ruhlman. The sausage is pork based with hot paprika, chipotle, garlic, oregano, cumin and tequila. Here is the meat mixed up with all of the spices before it was ground.

Below: fresh ground sausage. We stuffed about half the sausage into casings and left the other half loose to be formed into breakfast patties.

Here are the little breakfast sausages sizzling away on the stove.











These buttermilk biscuits have made an appearance elsewhere on this blog. This time, they will be used to hold sausage and egg goodness.


We made oven roasted creole potatoes to accompany the biscuit sandwiches. Cut up and boil the potatoes for five minutes before spreading them in one layer onto a baking sheet. Sprinkle with chili powder, Cajun seasoning, paprika and olive oil and bake for 40 minutes, stirring occasionally.








16 eggs for scrambling.














Roasting tomatillos and garlic for the salsa.















Open-faced chorizo, scrambled egg, cheese and tomatillo salsa breakfast sandwich.















Of course no brunch at our place would be complete without something sweet. We made a coffee cake with crumb topping. A small piece of this goes a long way, but everyone managed to find space for one piece at the end of the meal.

Thanks to everyone who came up to see us last weekend!

Who wants to come up next?!