Brunch recipes from No Coast to make your weekend special

Brunch just might possibly be the best meal of the day! If your tastebuds agree, Veronica Fazio, from No Coast Reserve, has some delicious recipes just for you! Today on Indy Style, she makes us Eggs in Purgatory and German Toast!

Here are today’s recipes:


Special Notes:
Yield 2 Qt
Portion Size 1.5 Cups

Amount Qty Of Me. Ingredient
4 C Cornmeal
2 Tbsp Garlic (minced)
1 each White or Yellow Onion (small dice)
2/3 stick Butter (small dice)
1 1/2 tsp Salt
1 1/2 tsp Ground Black Pepper
2 1/2 C Water
2 1/2 C Whole Milk

2 C White Cheddar (Cabot), shredded

Step Preparation
1 In a large sauce pot, heat butter and cook onion & garlic 3-4 minutes until soft
and fragrant, just beginning to color, add the salt & pepper
2 Add the cornmeal and stir to coat with butter, follow immediately with water
3 Bring the mix up to a simmer and drizzle in the milk, stir to incorporate
4 Place on low heat until liquids are absorbed and the meal is soft
5 Remove from the heat, stir in the white cheddar, and set aside until needed



Special Notes: At the restaurant we make “red stuff”, which is a rehydrated red chili sauce. You folks will just use canned chipotles & adobo sauce
Yield 2 Qts
Portion Size 1 Cup

Amount Qty Of Me. Ingredient
4 1/2 lbs Crushed Tomatoes (canned)
1 head Garlic (woody clove ends removed, garlic minced)
1 each, large Spanish onion (1/4″ dice)
4 ribs Celery (1/4″ dice)
2 tsp Ground cumin
2 tsp Ground coriander
2 Tbsp Smoked Paprika
1 tsp Dry oregano
1 1/2 tsp Crushed red chili flakes
1/2 C white wine
1/2 can Chipotles in adobo sauce
To Taste Kosher Salt & Ground Black Pepper

Step Preparation
1 Saute the garlic, onion, and celery in canola oil over medium heat (3 minutes)
2 Add the ground spices, stir them in, and saute for another 2 minutes
3 Add the white wine, cook until all wine is evaporated & absorbed
4 Add the crushed tomato, bring to a simmer and cook 30 minutes at med. Simmer
5 (Put on gloves!) Chop the canned chipotles as small as you can
6 Add the chipotles and the adobo sauce, cook another 20 minutes at a simmer
7 Adjust seasoning with kosher salt and ground black pepper

Brunch is Saturdays and Sundays from 11 a.m.-3 p.m. each week. No Coast Reserve does $15 bottles of Spanish Cava for build-your-own mimosas each Sunday as well!

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