#bratworks

Lobster Dog

I took this photo a couple months ago, working for a company called Bratworks as a food stylist and food photographer. It was a really fun job, but they had to cut back their ad budget, boo. Anyway, I still believe in Bratworks! If you live in southern California, they have several restaurants that you can visit. My ad man  boss who is also my friend, and I got to try a lot of the food while we were taking pics for them, and everything was delicious.

If you want to make your own version of this at home, here’s how: Get the best quality, nitrate free hot dogs you can afford, cook them in simmering water until hot, cook some lobster and chop it up. Make a simple tartar sauce dressing with ½ cup organic mayo, chopped sweet pickle, about 2 tbsp, a splash of white or red wine vinegar, 1 tbsp lemon juice, a tiny bit of celery salt, fresh ground pepper, you could also add some horseradish or cayenne if you like a bit of a kick. This would also be great with red cocktail sauce too. To assemble, start with a bun, which we toasted with butter, add some lettuce, then the hot dog, tartar sauce and then lobster, the more the merrier. Top it with chopped chives or scallions. Or just go to the Fashion Square Galleria food court in Sherman Oaks and order one there. Yum! 

Potato, Honey Ham, Spinach, Egg and Cheddar Breakfast Burrito with Home made Guacamole and Plain Yogurt

 I have two jobs now. I still design gardens, but I have another new job, taking food pics. I love my new job, it’s like shooting my blog, but I get paid. I work for a fast casual restaurant called Bratworks. I’m photographing their menu for their web site and social media. Their Instagram is @bratworkshotdogs The last 15 or so food shots were taken by me. I’ve only worked for them since about Thanksgiving. Yay employment! 

With 2 jobs, both of which I mostly love, I’m always out the door early and always starving to death. I need something fast and delicious. This is a good thing to make the night before, then in the morning, toast it in the oven while you get dressed. There are burritos like this for sale all over our neighborhood, but they’re usually overly salty, greasy, and made with cheap meat. Not delicious. I like to make my own using good, mostly organic, ingredients. I used whole wheat tortillas because I like the nuttiness. You can use any wrap, tortilla or flatbread you like.

 Here’s how I make these breakfast burritos. If you make a lot you can keep them in the freezer and have breakfast for days.

Add a little olive oil, butter or both to a skillet, throw in sliced potatoes and onions, any potatoes will do, sprinkle w/ salt and pepper. Cook until the onions caramelize and the potatoes are tender. Remove potatoes and onions to a plate. Sear a couple pieces of honey or maple ham in the same pan. Wash and chop a few pieces of kale or spinach, add them to the pan. Cook until wilted, remove everything to a plate. Scramble one or two eggs per burrito. Add a little more butter to the pan and cook the eggs somewhat slowly on med /low. Good eggs cook slow.

Place a piece of foil on a clean work surface. Add a spritz of olive oil spray or any non stick spray. Place a whole wheat tortilla on the foil. Add potatoes, spinach, ham, eggs and shredded cheddar. Fold bottom up, fold sides in, then roll it up and wrap in the foil. Toast in a 375 oven for 3 to 5 minutes*. If you’re making these for the next day, place in a ziplock bag in the fridge. 

For yummiest ever guacamole: Chop and mash 2 avocados, and a tiny amount of smashed pureed garlic, salt and pepper, juice of 1 small lemon or lime, ½ minced jalapeno, 1 small roughly chopped tomato, drained, and 3 to 4 Tbsp  fresh chopped cilantro. Top with a small pinch of Mexican Oregano. 

*If you make these ahead and are refrigerating /heating from cold, increase oven time to 10 - 15 minutes. I guess you could microwave too, maybe 1 minute? I don’t know, I hardly ever use the microwave.