DAY 3 - BACON EGG CHEESE CROISSANT, BEEF BROTH / STOCK

BACON, EGG & CHEESE CROISSANT

This is one of my favorite breakfast items. Instead of bacon you can substitute with roasted tomato. The first time I had it was when I flew out to Ohio to meet an online girlfriend. She had an obsession with these from burger king, except with a biscuit while I preferred the croissant version. I had never gotten one of these before meeting her. My usual fast food breakfast had always been the egg mcmuffin or big breakfast, or Weinersnitzel's french toast sticks.

4 strips bacon
2 eggs
Shredded cheese
2 croissants, split

1. Cook bacon on hot pan till brown. Place on towel lined plate and drain fat to store.
2. Oil in hot pan. Wisk eggs
3. Place eggs in pan, shake.
4. Top eggs with cheese, fold into 3rd.
5. Top croissant bottoms with half cheese omelette, top with 2 slices of bacon each.


SIRLOIN BEEF BROTH

Meat:
Sirloin beef trimmings from 3 16oz steaks, only incidental fats
Sirloin beef bones

Moir Poix:
1 onion, sliced
3 carrots, chopped
3 celery, chopped

1/4 cup red wine
Salt and Pepper

1. Place raw beef and trimmings in pot with water.
1. Saute moir poix in olive oil on low heat till soft. Add to pot.
2. Roast bones in pan, about 10 minutes each side. Transfer to pot
3. Deglaze pan with red wine, salt, and pepper. Add contents to pot.
4. Bring to boil and then simmer until reduced by half .

This is the same as the gelatin, but without the fat. It ends up being a lighter broth. This time I used 3 times as much for the ingredients. I also triple strained the little specs of beef for a clearer broth. Leave this broth less salty for a natural, home-made taste that's proper for cooking. Save the spent beef for barbeque pulled beef sandwiches.