Image may be NSFW.
Clik here to view.
Hi friends — so today, in addition to setting you up with a great brunch recipe, I’m here to tell you about a pretty awesome local production called the Baltimore Rock Opera Society (BROS, for short).
If you’ve been reading a while, you probably already know about my love affair with all things Baltimore… mostly because of its hip, grungy art community, and my attachment to the art school I almost went to up there. Let’s be real — my heart aches every time I get an email from MICA. But maybe… someday, I’ll go back to school for my MFA.
Anyway.
A close friend got involved with BROS last year, putting on some pretty amazing performances. I was lucky enough to catch a round-up performance of last year’s show at Artscape, Baltimore’s huge, amazing, humid art festival. The Natty Bo was flowing.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
This year, the BROS are performing Grundlehammer — the description is here:
Gründlehämmer takes place in the land of Brotopia: a once-prosperous kingdom where the power of music can make crops grow, heal the sick, or smite an enemy. For 30 years Brotopia flourished and prospered – but a shadow has fallen across the land, cast by a tyrannical Dark King Lothario and an immortal cave-dwelling monster of unspeakable evil: the Gründle.
Something that I find particularly fascinating about the BROS is that, for the most part, every person that participates in these production, like myself and probably most of you, has a day job doing something completely different. I wouldn’t have realized this if a friend hadn’t mentioned this to me at the Artscape performance. I was pretty blown back by the talent, so I highly recommend trying to catch a show.
That being said, the BROS have teamed up with Thread Coffee in Baltimore and Yours Truly to sponsor a giveaway for two tickets to this year’s Gründlehämmer show — the tour is based in Baltimore, but they’re traveling to both Alexandria, VA, and Philly, PA for additional shows. In addition, the winner will get one bag of the BROS Blend coffee from Thread Coffee in Baltimore, MD.
Sounds great, right? There are a few ways to win — first, you MUST leave a comment below telling us which city you’d like to see the show in! Then, for extra entries, you can Tweet about the giveaway, like BROS on Facebook, or like Sweetsonian on Facebook. Each item will give you an extra entry in the giveaway. BUT — you have to do the additional pieces through Rafflecopter. If you don’t, it won’t count in the raffle! The contest ends at midnight this Friday, March 15.
Anyway, good luck! And check out the delicious BROS breakfast bake recipe below (Sweetsonian-ified, of course, for simplicity).
Also, I almost forgot — check out show dates and locations here.
a Rafflecopter giveaway
Recipe after the jump!
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
BROS Breakfast Bake, adapted from an original recipe by Mark Sine
Tools needed:
- cast iron skillet
- gloves for handling chile peppers
- blender, food processor, or immersion blender
Ingredients
- 1 lb. turkey breakfast sausage of your choice
- 1 onion, diced
- 2 jalapenos, whole
- 12 eggs
- 2 cups pepper jack cheese, coarsely grated
- 8 fresno chiles or red jalapenos , chopped
- 2 cups chicken broth
- 2 tablespoons flour
- salt & pepper
Instructions
- Preheat your oven to 350 degrees.
- In a cast iron skillet, cook the turkey sausage until brown. Strain, and set a side. Reserving about a tablespoon of the fat from the sausage, saute the diced onions over high heat. When the bottom of the pan starts to burn up with brown bits, deglaze the onions with about 1/4 cup of cold water, using a wooden spoon to scrape up all the brown bits. Continue cooking until the water evaporates and the onions being to caramelize.
- On another burner (or using the broiler in your oven), char the jalapenos. PAY ATTENTION. Do not forget about the jalapenos on the burner, as I did.
- When the skins are mostly charred, put both peppers in a tupperware or a bowl to cover, and let sit for about 15 minute to let them steam. Then, USING GLOVES, peel off the skins, chop coarsely (leaving seeds to the level of heat you’d like from the peppers) and add to the onions. Add the cooked sausage crumbles back to the pan, and remove from heat. Mix everything together with a spoon, and then remove about 1 to 2 cups of the sausage mixture, setting aside to use in the gravy.
- Layer 1 of the 2cups of pepper jack cheese on top of the sausage/onion mixture. Then, beat all 12 eggs in a bowl (I used my stand mixer) and pour over the ingredients in your skillet. Top generously with pepper jack cheese, and bake for 40 minutes, until the cheese is a nice golden brown.
- To make the gravy, saute the fresno chiles until brown — Beware! The heat from the peppers invaded my kitchen… Emily and I were sneezing for a bit. To calm it down, I only sauteed them a bit for a few minutes, and then added the chicken broth, letting the peppers steep as the mixture boiled.
- Once the sauce becomes a dark reddish brown, run everything through a blender or puree with a hand mixer. Whisk in the flour, and add water to get the gravy consistency you prefer. Stir in the sausage that you set aside earlier. Salt and pepper to taste.
- When the bake is done, serve with a generous helping of the red gravy.
Cooking time: 1 hour(s)
Number of servings (yield): 6