bakechef
Executive Chef
Today, over easy eggs on buttered semolina toast with some thick cut bacon. Rob was excited to smell the bacon cooking!
Cubadillas. I didn't take a pic because I was just using up leftovers from our Cuban sandwiches we had recently to make brunch quesadillas. Wow. I think we like these better than sandwiches. You get the nice crispy crunchy pressed effect with a whole lot less bread product. I got the mayo and mustard in by combining and making a dipping sauce.
Please describe the Cubadillas. They sound interesting. I did an internet search and all I found was that they are on the menu of one resto in South Carolina and several references to "Crazydilla food truck Cubadillas" in Miami.