Behind The Blue Door

Stylish Weekends | January 13, 2016 |

Eat the American dream:

Brunch ideas inspired by stateside classics

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Brunch may be the meal on everyone’’s lips (excuse the pun) in the UK at the moment, but there’’s no denying that Americans are the kings of breakfast.

We took an imaginary trip along the iconic Route 66 with a few of our favourite bloggers to bring you fresh inspiration in the form of these stateside classics.

Missouri: Sweet potato skillet hash

Part of the agricultural Midwest, Missouri is known for its typical all-American cuisine. We love Sarah Britton of My New Roots‘’ organic, holistic approach to cooking and she takes a relaxed approach to this dish, recommending serving it hot in the middle of the table in its cooking pan and simply letting everyone help themselves.

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Chicago: El jibarito

Chicago may be thought of in culinary terms as the home of the deep pan pizza, but in fact the jibarito is another favourite in the huge Illinois metropolis.

Originally a Puerto Rican dish, the jibarito is basically a steak sandwich, but the meat sits between fried plantain, rather than bread.

Puerto Rican expat Meseidy Rivera – the culinary brains behind The Noshery – is the obvious blogger to go to for a jibarito recipe and she doesn’’t disappoint.

Texas: French toast casserole with blueberries and sausage

Route 66 dips down through Missouri, Oklahoma and Kansas and across northern Texas – so who better to provide a recipe than Lisa Fain, who writes her blog under the name Homesick Texan.

Although she’’s now based in New York, Lisa fills her books and site with the best of southern cooking, including this French toast casserole, which reminds her of her father’’s best breakfast dish.

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New Mexico and Arizona: Chilaquiles

Basically corn, chillies and herbs, there are an array of different versions of this Mexican classic.

Yes, More Please!, written and photographed by Ian and Mariana McEnroe, offers the most authoritative take on chilaquiles. They certainly discuss the intricacies of the dish in great detail. After enjoying Mariana’’s passion for her subject, we were seduced by the semi-crunchy chilaquiles with salsa roja, and have simplified slightly, for British ingredients.

Los Angeles: Mashed potatoes, soft coddled egg and toast

This recipe comes from Stephanie Le, who writes as I am a Food Blog, and who was in turn, inspired to create it by LA restaurant Eggslut.

As Stephanie writes, coddled eggs are similar to slow poached eggs – the mashed potato and toast are there for extra indulgence.

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The tactile simplicity of Jasper Conran’s Tisbury range is perfect for a relaxed brunch, whatever the inspiration.

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