Saturday, January 31, 2015

The Texas Tornado ~ A Texas Style Breakfast Patty Melt

     Everything Is Big In Texas!  
     A package of ground Black Angus beef from a grocery store does not have to be used to make the same old boring burger or same old lasagna or same old anything!  Why not create a new recipe and give it a legendary name!  
     For a couple of days I have been casually looking at regional and international famous burger recipes on the internet.  Occasionally, I like to feature a famous regional burger creation.  One thing that I noticed while browsing regional burger recipes was that there were almost no breakfast style patty melt sandwiches to be found.  A bell went off!  Good idea!  
     I did notice a huge Texas style lunch patty melt that was made with Texas Toast.  It looked okay, but it seemed to miss the mark of qualifying for a breakfast sandwich in a lot of ways.  The thought of thick Texas Toast was what led to creating today's breakfast sandwich recipe.

     A Texas style patty melt would be best with a spicy patty melt spread sauce, so I made one.  I chose to drown the patty melt with milk gravy, like Mexican Torta Ahogadas style.  Now the breakfast patty melt became a knife and fork meal.  
     Texas style milk gravy has a nice black pepper flavor.  A fried egg on top seemed like a better idea than sandwiching it in the middle with the burger patty.  Mild roasted red bell pepper and chile poblano are not too spicy for breakfast, so they were used as a garnish.   
     All in all, today's Texas style breakfast patty melt turned out to be pretty tasty.  The name of this breakfast patty melt creation is derived from the height and the white color of the milk gravy.  "The White Tornado" is a common descriptive phrase.  Since this sandwich was intended to be made Texas style, "Texas Tornado" seemed like a better choice. 

     *This entire recipe yields 1 Texas Tornado!

     Milk Gravy:
     Step 1:  Heat a sauce pot over medium low heat.
     Add 1 1/2 tablespoons of unsalted butter.
     Add an equal amount of flour, while constantly stirring, to make a roux.
     Stir till the roux becomes a white color.
     Step 2:  Add 1 3/4 cups of milk, while stirring.
     Add sea salt and coarse ground black pepper.
     Add 1 small pinch of ground sage.
     Stir occasionally as the milk gravy heats and thickens to a very thin soup consistency.
     Step 3:  Reduce the temperature to low heat.
     Simmer and reduce the gravy, till it becomes a medium thin cream sauce consistency.
     Keep the milk gravy warm over very low heat.  Add milk, if the gravy becomes too thick.

     Texas Style Spice Patty Melt Spread:
     Place 2 tablespoons of mayonnaise in a small mixing bowl.
     Add 1 tablespoon of finely minced canned chipotle en adobo.
     Mix the ingredients together and set the sauce aside.
     Grilled Onions:
     Heat a small sauté pan over medium heat.
     Add 1 tablespoon of unsalted butter.
     Add 1/3 cup of diced onion.
     Sauté till the onions become lightly caramelized.
     Drain off any excess butter.
     Keep the grilled onions warm in a container on a stove top.

     Grilled Roasted Red Bell Pepper and Roasted Chile Poblano:
     Roast peel and seed your own fresh peppers or use canned whole roasted peppers.  Either is fine!
     Heat a small sauté pan over medium low heat.
     Add 1/2 tablespoon of vegetable oil.
     Add 1/3 cup of mixed roasted red bell pepper strips and roasted chile poblano strips.
     Gently sauté till the peppers are warm.
     Keep the peppers warm on a stove top.
     Texas Toast Patty Melt:
     Step 1:  Cut 2 thick slices of soft French bread.  The bread slices should be 1" thick to qualify as Texas Toast!
     Step 2:  Place 5 ounces of ground Angus Beef on a cutting board and press it into oval patty shape, that is about the same shape as the bread slices.
     Season the patty with sea salt and black pepper.
     Step 3:  Heat a griddle or sauté pan over medium heat.
     Grill the Angus Beef burger patty on both sides, till it is cooked to the preferred finish temperature.  (Medium to well done is best for a patty melt.)
     Keep the burger patty warm on the stove top. 
     Step 4:  Heat a griddle or large sauté pan over medium/medium low heat. 
     Brush the one side of the 2 thick slices of bread with melted unsalted butter.
     Place the buttered bread slices in the pan.   
     Place a few thin slices of Monterey Jack Cheese on each slice of bread.
     Spread a thin layer of the Texas Style Patty Melt Spread Sauce on the cheese on both slices of bread.
     Place the burger patty on one of the bread slices.
     Place the warm grilled onions on the other slice.
     Grill the bread, till it becomes toasted to a golden brown color.
     Step 5:  Flip the onion half of the sandwich on top of the burger half of the sandwich.
     Set the patty melt on a dish on a stove top and keep it warm.

     Fried Egg:
     Heat a non-stick sauté pan over medium/medium low heat.
     Add 1 pat of unsalted butter.
     Add 1 egg.
     Cook the egg to your preference.  (Sunny side up looks nice.)
     Remove the pan from the heat.

     Texas Tornado Breakfast Patty Melt:
     Pour a portion of the milk gravy on a plate as a bed for the patty melt.
     Place the patty melt on the milk gravy.
     Place the egg on top of the patty melt.
     Pour some milk gravy partially over the egg and patty melt.
     Place the warm roasted peppers on top of the patty melt.
     Garnish with a curly leaf parsley sprig.
     Serve this breakfast sandwich with a steak knife and a fork.
     Serve with home fries on the side.  (optional)
     Viola!  The big bad Texas Tornado!  I do not suggest eating this Texas style breakfast patty melt creation on a regular basis, unless there is a cardiac care facility nearby! 

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