Forking Up

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas - with 170 recipes, there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!



Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes “I Knead to be Loaved” apron, French rolling pin, Bench/Dough cutter, Oven mitt, Dough scraper, Bamboo spatula, Silicone spatula, Measuring spoons, Kitchen towel, 6 3-strips of Red Star Yeast, Red Star Yeast recipe book, Kansas Wheat Commission recipe book

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.




Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, White Marble Pastry Board and Marble Rolling Pin, and Dixie Crystals red ruffle apron.

Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.




Prize #3 Cabot Creamery Coop is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot is a co-operative owned by 1,100 dairy farm families throughout New England & New York. In our farmers’ communities, they are often the ones to volunteer first. We honor their community spirit with our Reward Volunteers program. Learn more & start logging your volunteer hours today! www.RewardVolunteers.coop

Prize #4 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.




Prize #5 Michigan Asparagus is giving one winner an Asparagus Steamer Pot with $40 gift card to Williams Sonoma and a box of fresh Michigan Asparagus

Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the U.S. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste.



Prize #6 Rainier Fruit is giving one winner a set of 3 stoneware pie plates with $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.

If you love apples, pears, cherries and blueberries than Rainier Fruit is the fruit brand for year. Nestled in the shadow of Mount Rainier, we focus on growing fruits and living a lifestyle that is Wholesome to the Core and brings you the best of organic and conventional grown fruit including our proprietary Lady Alice apples and all your other favorites like Honeycrisp and more.

Now, before we get to MY recipe, check out what all the other bloggers are doing!

Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n' Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy's Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D's Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear's Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy's Cooking Adventures

BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor's Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane's Adventures in Dinner

BrunchWeek Desserts:
Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen


Country Fried Steak & Eggs with Habanero Cheddar Gravy

For the Steak & Eggs

• 1 lb cube steak, about 3 medium pieces
• 4 eggs
• 1/4 cup buttermilk
• 1 tsp sriracha
• 1 tsp soy sauce
• 1 cup flour
• 1 tsp baking soda
• 1 tbsp cajun seasoning
• Enough oil to fill your pan 1/4" deep

For the Gravy

• 2 tbsp flour
• 2 tbsp butter
• 1 cup milk
• 1/4 cup mushrooms
• 1/4 cup onions
• 1/2 block of Cabot Habanero Cheddar, grated
• black pepper, to taste

-Prepare the gravy: create a roux by melting the butter and whisking in the flour. Slowly add the milk, whisking constantly. Add the mushrooms and onions, and let simmer until soft. Stir in the cheese until melted, and season. Set aside while you cook the steak.

-Heat the oil until hot and shimmering, where a piece of flour dropped into the oil sizzles immediately.

-In a shallow dish mix together the flour, baking soda, and cajun seasoning. In a separate dish, whisk together two of the eggs, buttermilk, sriracha, and soy sauce.

-Press the steaks into the flour, coating evenly, then dip into the egg. Coat with flour again, and fry the steaks in the oil, about three minutes per side.

-When the steak is done, drop the eggs into the hot oil and let fry until whites are cooked, spooning the hot oil over the top of the egg to make sure all the whites set.

-Serve the steak with eggs and top with gravy.


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Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry. 

Disclaimer: I received complimentary product for the purpose of this recipe and am participating in the CFE Saltfish Blogger Recipe Challenge.

Hey y'all! Another recipe post! Woo! This one is for a blogger recipe challenge put on by CFE International. What is CFE International? From their website:

In 1971 CFE International was founded as Canadian Fish Exporters, Inc., a U.S. corporation. For over 45 years, we have focused on the production and import/export of salted dried fish. Our brands, Cristobal, Buena Ventura, Isla Brisa and BacalaRico are highly respected as premier quality salt fish and are known by name throughout the world. Historically we are also the world's largest distributor of genuine Gaspé Cure Cod. Our company operates in compliance with U.S. HACCP regulations for seafood products.

Quality frozen seafood. Cool. They also say that they're an active sponsor of The Greater Boston Food Bank, Feeding South Florida, City Harvest of New York and Friends of Boston’s Homeless and their efforts to eliminate hunger. Doing good and eating fish. Great! Want to learn more? Check them out on Facebook, Twitter, Pinterest, and Instagram. You can find their products at Brookshire Brothers, HEB, Fiesta, Food Town, H Mart, Kroger, Los Altos Ranch Market.

Basically, they wanted bloggers to create some tasty recipes using their salted (cured) fish. I got the Isla Brisa brand to work with. Be sure you follow the instructions on the package to prep the fish--my first round with this recipe was way too salty to eat because I didn't follow directions. Oops.

Anyway, onto the recipe!



Tequila Saltfish Tacos

• 4 Salted Alaskan Pollock Fillets
• 2 tbs tequila
• 1 tsp apple cider vinegar
• 1 tbs lime juice
• 1 egg
• 1 tsp garlic powder
• 1/2 tsp chile powder
• 1/2 tsp cayenne powder
• 1/3 cup cornmeal
• 1/4 cup cojita cheese
• 1/4" vegetable oil (in a frying pan)
• 4-6 tortillas

Slaw

• 1/2 red onion, sliced
• 1/2 cup apple cider vinegar
• 1 tsp honey dijon mustard
• 1 tbsp cilantro
• 1 cup slaw mix
• 1 jalapeno, sliced

-Prepare 2 fish fillets according to instructions (note: this takes a LOT of soaking to de-salt the fish! DO NOT SKIP THIS STEP!) once they've been sufficiently de-salted, cut into 1 inch pieces.

-In a small bowl, combine the lime juice, tequila, and apple cider vinegar. Toss with the fish chunks, and let refrigerate for an hour.*

-Prepare the slaw: mix together the apple cider vinegar, mustard, and red onion. Let sit for 20 minutes to 1 hour. When the onions have pickled slightly, mix together the slaw mix, jalapeno, and cilantro. Drain 1/2 of the liquid from the onions and toss the remaining liquid and onions with the slaw mix. Set aside.

-In a separate bowl, whisk the egg. Set aside. In a third bowl, combine the garlic, chile, cayenne, and corn meal. Heat the oil until hot and shimmering (about 350 degrees F).

-Drain the fish and pat dry. Dunk in the egg, then toss in the cornmeal. Fry in the oil until browned on all sides. Let drain on a paper towel.

-Assemble the tacos by arranging 4-6 pieces of fish on the tortilla, top with slaw and cojita cheese. Serve immediately.

*If using non-salted fish, know that the fish will look "cooked" when you pull it out of the fridge. No worries! This is natural!

ENTER TO WIN! Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017. a Rafflecopter giveaway

Welcome to day 5 of #EasterWeek hosted by Bernadette from Rants From My Crazy Kitchen. 
ENTER TO WIN! Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017. a Rafflecopter giveaway

Welcome to day 3 of #EasterWeek hosted by Bernadette from Rants From My Crazy Kitchen. 

ENTER TO WIN! Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017. a Rafflecopter giveaway