Potato and Rice Paddy's with Cocktail Toppings

Continuing on with my LCBO Magazine cook off, I have made these Potato and Rice Paddy's with different Cocktail / Appetizer type toppings on them. It's something a little different instead of using baguette slices or various crackers.

Ingredients:
1 - Cup chicken broth
1/2 - Cup short-grain rice (I used Basmati rice since I didn't have any short-grain)
3 - Small Potatoes
1 - Egg
2 - Cloves of garlic
1/2 - Tsp Salt
1/2 - Tsp Paprika
1/4 - Tsp Pepper
2 - Green onions, chopped
1/2 - Cup of Peanut oil (or vegetable)

Toppings:
Goat Cheese
Fig Spread
Red Chill Spread
Olives
Roasted Garlic (See my tip for roasting Garlic)


Directions:
In a pot bring broth to boil; add rice. Cover and reduce to low heat and cook for 20 minutes. Once cooked, cool to room temperature.



Fill a large bowl (or pot) with water and coarsely grate potatoes directly into the water; set aside, still in water.

Beat egg with fork to combine. Stir in green onion, garlic, salt, paprika and pepper until mixed. (Garlic not shown but I remember to add it just in time!)

 You should have three pots/bowls of ingredients at this point.

Stir egg mixture into rice.

Drain potatoes; place on to a clean tea towel and roll up to further dry, Stir potatoes into rice mixture.

Heat 2 - 3 Tbsp of oil in a large frying pan over medium heat. Drop in several heaps of the rice and potato mixture. Shape slightly if needed. Saute for 4 to 5 minutes per side.

Drain on Paper Towel. Keep warm in a 200 Degree oven until you are ready to top.

Get out your toppings and use your imagination!

(Goat Cheese, Green Olives and Roaster Garlic)

(Goat Cheese, Kamado Black Olives and Roaster Garlic)

(Goat Cheese, Red Chili Spread and Roasted Garlic)

(Goat Cheese, Fig Spread and Roasted Garlic)

Because of the timing of these apps, I ended up using them as a side dish for my Rack of Lamb Braised with Cinnamon and Honey

Breakfast Muffin

All my friends know that I look to cook and that I like to try new things. One of the guys I use to work with sent me a link showing this amazing looking Breakfast Muffin and challenge me to make it. Well Sat, this one is for you!



Ingredients:
2 - Tbsp Butter
2 - Slices of Bread
8 - Slices of Bacon
2 - Mushrooms Chopped
4 - Eggs
Salt + Pepper or a Garlic All Spice

Directions:
Cut two rounds out of each slice of bread. They should be just small enough to fit in the bottom of a muffin pan.

Butter a muffin pan and place the bread slices into the bottom of a muffin pan.

Cook up some bacon but not 100% done as it will still go into the oven to finish baking.

Put the bacon around the pan.

Split the mushroom between each muffin (you can add onions, peppers or whatever in here).

Crack an egg on top.

Sprinkle the Garlic All Spice (or salt and pepper) over top.

Put the pan in the oven at 400 Degrees for about 20 minutes.

When I pulled them out at 20 minutes I didn't thing they looked done on top but it was just the way that the egg look while being cooked in the oven.

Pop them out of the pan with a butter knife or fork and enjoy. Next time I would add  Cheese on top because I felt like it needed just a little more flavor.

Here is a side view of it.