Our usual Sunday Special Brunch was a little different today.
This is polenta with cheese and chives, topped with a pepper ratatouille; a poached egg; a breakfast sausage; a half-piece of bacon; and a pancake made from the leftover egg/milk mixture from the French toast (not pictured).
We’re experimenting with straight Cayenne Pepper, as shown on the egg. It isn’t as hot as I had expected, but, in small sprinkles, adds quite a bit of pizzazz.
Is it next Sunday yet? ;->
Adventures of Dorrie Anne 
mmm very appetizing plate! How did you like the Pico Fruta? I’ve had mixed feelings about it.
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I like the Pico Fruta a lot. Gary doesn’t use it much – at least not until his tongue heals. ;->
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Tried it at their shop in Philadelphia. I liked the chili and citrus in there, less the dried cilantro. But I can see using it in dishes rather than with fruits.
Best wishes for fast recovery! 🙂
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I couldn’t detect any cilantro.
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Maybe I’ve sampled a fresher and more potent one? Mystery… 🙂
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I finally got some Brie, but now I’ve forgotten what it was you were tempting me with to use it!
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I’m guessing this recipe?
https://ronitpenso.wordpress.com/2017/12/17/baked-brie-with-spiced-red-wine-quince/
And this one is another option:
https://ronitpenso.wordpress.com/2015/02/15/brie-peppers-and-prosciutto-tart/
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I had searched your site and found both. May start with the second one, since I have the pastry AND pistachios. ;->
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Sounds good! 🙂
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