Time to get into the Spirit with Culinary Board Member and Halloween Junkie, Chef Jay Z from the Carolinas.

Tis’ the Spirit of the season…. from ghosts to zombies, witches to wizards, the classic Frankenstein to the present-day Squid Game character.  Halloween is in the air.   

So many spooky, creepy, and out of the ordinary things.  As Jack Skellington says, “This is Halloween!”   

When the temperature drops by one degree that is how you know it is the Halloween season, or as some may say, it’s the start of fall.  Whichever you say, it is time to get in the mood.   I live for every season, but Halloween has solidified a place in my heart since I met my wife in 2003.  2004 began my obsession.   It all started with a gathering of bodies at our home, and I was “volun-told” to decorate.  Now decorating begins in August, with the outside and grows into the house (the entire first floor to be exact) then to the garage where a haunted maze comes to life for the kiddos in the neighborhood.  And yes, the parents enjoy it too. 

To help get into the spirit, start playing Halloween tunes like Michael Jackson’s Thriller or Monster Mash, even the cranberries have that zombie song!    We all know the words and you are probably humming them now in your head.  

Now let’s talk food.  When we get into the kitchen, I like to get those fall smells flowing into the air.   What?  You ask, are some fall smells?  Well Pump….. nope, not going to write it but we will say words like crisp, hearty, cool, cinnamon, apple & spice, everything comforting. 

Nothing screams comfort like a good rich cup of coffee and a warm Breakfast Hash with a sunny side up egg.   We are in the fall/winter season and Halloween is in the air, but Kohlrabi is in season. Some may say Kohlrabi is scary looking, but it is delicious.    It is available year-round, but it shines around the fall/wintertime. So, that breakfast hash is made “better for you” by shredding the Kohlrabi.  It not only has less carbohydrates than the potato, but it is also the exact texture of shredded potatoes.  I live life always looking for ways to eat better.  

To top off this fantastic October Crisp morning breakfast with a great rich locally roasted coffee, I add the sustainably farmed Hawaiian fish, Forever Oceans Kahala to my recipe.  I call it the Kohlrabi Kahala Breakfast Hash. Whoever said that salmon and trout were the only fish for breakfast?   

Now with a full belly I can get to decorating while listening to my Halloween playlist!

Whatever you do this Halloween season, have fun, get in the spirit with music and all the smells & flavors of the season. 

 Warming Breakfast Comfort Food

Kohlrabi, Kahala, Quinoa Hash “Cakes” for Breakfast
2 – 4 to 5-inch round “cakes

Ingredients:
1 filet Kahala, cubed
1 qt Poaching liquid (water with lemon or stock with lemon and 1 tsp Kosher salt)
2 Tsp Kosher salt
1/4 cup Cooked, black garbanzo beans (sub regular canned if needed)
¼ cup Cooked, white quinoa
2 each Bulb Kohlrabi, medium, shredded
½ tsp Ground black pepper
1 tsp Cajun seasoning
½ cup Parmesan cheese, shredded
1 ea. Whole eggs
1 tsp Lemon, zest
4 Tbsp Canola or Peanut Oil

1. In a stock pot, bring poaching liquid to a boil and lower to a simmer. Add diced Kahala cubes and poach until fish can flake apart. (about 5-10 minutes) Remove from liquid and let cool.

2. Prepare the black garbanzo beans and the white quinoa according to package instructions. Set aside and let cool. Lightly smash the garbanzo beans before adding them to the next step.

3. In a mixing bowl add the shredded Kahala, shredded Kohlrabi, smashed garbanzo
beans, quinoa, 1 tsp salt, black pepper, Cajun seasoning, parmesan cheese, egg, and lemon zest.

4. Gently fold the mixture around the bowl to combine completely.

5. In a large sauté pan add 2 Tbsp oil and heat over medium heat and add ½ the shredded kohlrabi/kahala mixture. Be sure to flatten out the mixture to about ¼ inch thickness or less so that it cooks evenly in the pan.

6. Cook for 2-3 minutes each side, being sure it browns nicely.

7. Repeat Step 5 for second cake. Serve and enjoy.

Notes:
– Fry an egg and serve it over the top, over easy so that yolk acts like a sauce.
– Reserve the rest of the lemon for garnishing with wedges
– Add 1/3 cup ground almond flour to this recipe and make small cakes for an appetizer party.

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Original recipe:

Jay Z

Forever Oceans Culinary Board