Breakfast is hot all day long at Público

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ST. LOUIS, MO (KTVI) -  Público Chef Mike Randolph shared his recipe for a Latin-inspired breakfast dish that diners could devour any time of day.
He showed us how to make Braised Bacon & Egg Arepa with Habanero Jam.

Chef Randolf also has his hand and ownership in other St. Louis area restaurants. So, breakfast, lunch and dinner is covered.

Público
6679 Delmar
University City, Missouri
(314) 833-5780
http://www.publicostl.com/

Half & Half
8135 Maryland Avenue
St. Louis, MO 63105
(314) 725-0719
http://halfandhalfstl.com/

Randolfi`s: Opening in August 2015
6665 Delmar Blvd
University City, MO 63130
RECIPE: Braised Bacon & Egg Arepa with Habanero Jam

Bacon: Ask your local butcher for thick slab cut to 2" square, heat through in 300 oven and sear
Egg: Use rendered fat from seared bacon to fry egg over-easy.
Jam
1 dried habenero
5 dried guajillo peppers
Seed and toast and submerge in hot water
2 shallot, diced
3 clove garlic, diced
1 cup sugar
1/4 cup lime juice

Directions:
Soak chiles in 1/2 cup liquid
Add all other ingredients
Cook, purée add pinch of salt and refrigerate

Arepa
2 cup arepa flour (pan works well)
1/2 cup milk
4 tablespoons buttermilk
2 eggs
1 tablespoon of extra virgin olive oil
Teaspoon salt
2 tsp baking powder
1 tsp baking soda

Directions:
Assemble wet ingredients together and lightly whisk until mixed.
Sift dry ingredients of flour, salt, baking powder and baking soda together.
Add dry ingredients slowly to milk, egg and oil mixture.
Hand mix until combined.
Let batter sit for 5 minutes and then heat griddle to medium heat.
Use an ice cream scoop for each arepa and cook on each side for 4 minutes.

Assembly:
Serve one arepa with egg and bacon atop arepa.