Mix the dry ingredients into a large bowl.Add the buttermilk and egg yolks. Fold gently to make a batter,In a separate bowl, beat the egg whites with the cream of tartar and white sugar for 3-4 minutes to achieve a

In a nonstick saute pan, bring the oil to a sizzle over medium-high heat. Add the potatoes and cook for 3 minutes. Add the thyme and the red and green peppers. Stir well and cook for 3 minutes. Add the chorizo, salt, pepper,

Add the oil to a saucepan over medium heat. Add the chopped onions, carrots, and celery. Stir well and cook for 3 minutes. Add the tomato paste and brown sugar. Stir well. Cook for 1 minute. Add the jalapeno pepper. Stir and cook

Add the butter, chives, and Nick’s magic rub to a saucepan. Whisk while cooking over medium-low heat until the butter is melted. Add the lemon juice and reduce heat to low. Drizzle the egg yolks into the pan slowly while whisking vigorously. Increase

Add the oil to a large nonstick saute pan and cook over medium-high heat until it starts to sizzle. Add the potatoes and cook for 2-3 minutes without stirring to brown on one side. Stir the potatoes and add salt, pepper, and

Cut each ham slice into 3 equal pieces and brush each piece on both sides with the softened butter. Season on both sides with Nick’s magic rub.   Use a heavy pan or stove top grill (I recommend cast iron). Preheat to

This is an easy process. Soon you’ll be making them with your eyes closed!   Over a medium-high heat, bring a pot of water to a soft simmer between 195 and 200 degrees . Crack the eggs into the pot. Two inches of

Prepare the pan-fried potatoes as per the recipe. Then cook the glazed ham steaks—place in the oven to keep warm. Prepare the poached eggs and place in a in a bowl of warm water while you make the Hollandaise sauce. To serve,

This effervescent cocktail pairs wonderfully with brunch.       Add 2 parts champagne (or other sparkling wine, such as Prosecco) to 1 part thoroughly chilled crème de cassis liqueur.