Columbia, South Carolina based Cantina 76 has grown to five locations state wide in just ten short years. Founded by four college friends, the inspiring, elevated Mexican menu, accompanied by fresh craft cocktails has proven to be a delicious combination for diners. Recently, I had the pleasure of trying their new brunch menu:, which is served every Sunday, 11:00 am – 2:00 p.m. The brunch menu is full of classic dishes with a Mexican spin created by Executive Chef, David Grillo. Tasty libations are also served during brunch, like the honeysuckle mimosa, peach mimosa and bloody Mary. Cantina 76’s Brunch Menu Plenty of delectable choices abound the brunch menu. Typically, I…
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Egg and Pepper Brunch for Two
Wanting to find new Sunday brunch ideas, I was inspired by a recent episode of America’s Test Kitchen. They constructed a brunch recipe named for the northeastern region of Spain, the Basque region. Dividing France and Spain, the Basque region is known for their vast produce choices, including six different varieties of peppers. Although my recipe does not include these exotic peppers, I wanted a recipe which would stimulate my sense of smell, taste and sight. America’s Test Kitchen developed an Eggs Piperade recipe. It suggests cooking the vegetables separate from the eggs; a method that prevents the eggs from being stringy and wet. The peppers are able to retain…
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Upscale Potato Sausage Hash
I LOVE POTATOES, so much so, you would think I was part Irish. Around 1845, approximately one million people died in Ireland due to a potato disease knows as “blight.” Some historians believe the pathogen originated in Mexico, where it had already been found, then spread to crops in the United States, making its way to Ireland, via passenger ships sailing from America to Ireland. Because of Ireland’s deep dependency on the potato, it is estimated half the entire country’s potato crop was destroyed. There are over 50 varieties of potatoes registered with the National Potato Council, however, China leads the world in potato production, almost three times more than…
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Breakfast Brunch Scramble
I love scramble recipes. I consider a “scramble,” as any dish that includes scrambled eggs, combined with meat, starch, and vegetables, cooked in a cast-iron skillet with very little fat. So, Sunday around lunchtime, I wanted some kielbasa and eggs. Well, what best way to combine these, as to make a scramble. After searching for some simple recipes, to no avail…I made up my own. Let me know if you try it and what you think. Ingredients Vegetable oil 2 cups frozen cubed hash brown potatoes, thawed 16 oz kielbasa sausage, or beef sausage 10 oz bag of frozen tri-medley mix, thawed (contains onions, celery, peppers) 6 eggs…
