See the typical brunch dish up close.
This hearty picante plate with carbohydrates is one of the elegant, European-inspired brunch dishes in Maria and Mark Sciuchetti’s Bica Café in Noblesville. Russet-brown and surprisingly earthy french fries stand up to all spicy sauces. Piri Piri Sauce borrows them just the right zing and burning, while an not apologetic Punch Garlic Aioli adds another layer of flavor to the dish. A sweet note Roasted red peppers reflect the heat in the piri piri sauce. Rich Portuguese brown sauce starts with wine, beef, and a variety of aromatic condiments, but the lack of flour means this is a silky, smooth sauce that is much lighter than expected. Finally jThere is just enough liquid yolk left in an egg that is too light to bathe the mixture in its own creamy sauce.
Terry Kirts joined Indianapolis Monthly in 2007 as an editor. As a lecturer in creative writing at IUPUI, Terry has published his poems and creative non-fiction books in magazines and anthologies such as Gastronomica, Alimentum and Home Again: Essays and Memoirs from Indiana, the author of the 2011 To the Refrigerator Gods collection.