Linguicia for Preside… Breakfast!
Picked up a new Analon 8″ Nonstick Skillet for around $20 last week cause I finally decided to throw my old one out. HOORAY. I bought it mainly because it’s nonstick (great for eggs) and it’s oven safe up to 500 degrees (OoOoOoo broiled cheese!), which you don’t really find in nonstick products.
How do you treat your new nonstick cookware? Four rules that I always abide by:
Never put in dishwasher (that goes for cutlery too!)
Nothing over medium-high heat (that’s a general rule for me – high heat = boiling water)
Silicon utensils only (you don’t want to scratch the surface with metal)
No Pam (it destroys the nonstick surface)
Most of the time, I just wipe my nonstick pans with a damp paper towel and let it cool before storing it away. It should never need soaking or a harsh sponge, once it does… time to look for a new pan (or a new cook! lol)!
For the dish above, I cut a few linguicia sausages in half and broiled them SOOOO close to being burnt for that charred flava and set it at the bottom of the plate. I also cooked two eggs over easy (cook bottom normally, then flip and cook for another 10 seconds) in a lil’ Irish butter and slid them on top of the links. I then cut a few pieces of brie for a rich creaminess that will contrast with the salty meat and to also melt with the silky yolk. The color looks good too! Hee hee. MMmMMmMMmMM. Easy peasy and good n’ hearty.
OOOH OOOOH Gotta use that last link of linguicia for pizza! Stay tuned!
YAY Linguicia! 
~Spec
April 28th, 2008 at 2:24 pm
Hey, yo If you’re going to broil egg later in cooking, make that shit sunny side up. then once you broil it to melt cheese it will still be around over easy. All damn day, boi!