Steak & Eggs Benedict on Garlic French Toast – topped with red wine hollandaise
Steak (Ribeye)
Eggs – as fresh as possible (if possible)
Baguette – sliced 1” thick
Cabernet Sauvignon
Ruby Port
Butter
Lemon Juice
EVOO (extra virgin olive oil)
S+P (salt + pepper)
Garlic Powder
Rosemary/Thyme
For Steak:
Season with S+P, garlic powder, EVOO & rosemary/thyme. Let sit for a couple of hours in the refrigerator. Before cooking, let it sit on the counter for approx. 20-30 minutes. This will bring the steaks up to room temperature and help cook evenly
Pre-heat the oven to 400 degree F.
In a pan or skillet on high heat, seer both sides for approx. 3-5 minutes. You’re looking to get a golden brown crust to keep the juices in.
Place the steaks on a baking pan then into the oven. Depending on how thick your steaks are, cook for 15-25 minutes. Every so often, open and test the steaks to prevent over cooking. You can use a meat thermometer or the press test. I prefer the press test because when you use a thermometer, you poke a hole into the meat and it lets the juices escape. Dry meat?? no no NO!!
Open the palm of your hand and make sure your hand is relaxed (the whole time). Softly touch the thumb to each of your other fingers while (using the index finger of your other hand) you push the fleshy area between the thumb and base of the palm. This will indicate how the steak should feel like when you press on it.
Thumb to Pinky = Well Done
Thumb to Ring Finger = Medium
Thumb to Middle Finger = Medium Rare
Thumb to Index Finger = Rare
**are you a visual person?? You can google “steak touch test” and there are plenty of images & videos to help you out**
For Eggs:
If you’re making for a larger group, you can poach the eggs in advance so that your guests don’t wait too long for their meal. Cook for a minute less than usual and place into a container with cold water. Refridgerate until use and heat up in heated water (not boiling!!) for a minute.
Crack an egg into a fine strainer. The excess white will run through and creates a perfectly formed poached egg when you drop it into the water.
In a simmering pot of water, gently place the egg into the water. Using a slotted spoon, turn often to cook consistently. Cook for 3-4 minutes.
Remove and place into an ice bath.
For Bread:
Cut baguette to 1” thick slices. Personally, I’m not a fan of soggy bread so I like to get the bread slightly stale before soaking it with eggs
Pre-heat oven to 350 degree F
Arrange (tightly as possible) onto a greased/butter skillet or baking sheet
In a mixing bowl, combine eggs, heavy cream, garlic powder & S+P (optional for added flavor: cinnamon, nutmeg & vanilla extract)
Pour mix over bread and let soak for 3-4 minutes. Flip and let soak for another 3-4 minutes
Bake 40-45 minutes or until crispy
For Hollandaise Sauce: **timing is everything, people…and I dropped the ball with the hollandaise sauce. Better timing next brunch time**
In a small sauce pan, combine cabernet sauvignon & ruby port and bring to a boil (approx. 15 mintues). Reduce to a simmer and let cool.
In a medium bowl, whisk yolk and lemon juice. Place the bowl into a pot of simmering water and continue to whisk until thick. Don’t let the eggs get too hot or they will scramble.
Add & whisk melted butter until creamy (approx. 4-5 minutes)
Add & whisk wine reduction and remove from heat. (optional: add cayenne powder)
Potato, Leek & Goat Cheese Tart – with smoked salmon & caviar
Yukon gold potato – thinly sliced
Leeks – washed well & thinly sliced
Herbed goat cheese
Eggs
Puff pastry
Garlic – minced
Heavy cream
Thyme
Pre-heat oven to 425 degree F
In a pan with oil, sauté the thinly sliced leeks with S+P & minced garlic until soft. Set aside.
Lightly roll out thawed (yes, store bought) puff pastry on parchment. Using a knife, lightly score a 1” border around the dough and poke the center area with a fork a couple of times.
Brush with egg wash and bake until golden and slightly puffed (approx. 10 minutes).
Meanwhile, in a bowl, mix goat cheese and cream. Set aside.
Take puff pastry out of the even. If it’s too puffed up, deflate it by pricking it with a fork.
Spread the goat cheese mix evenly within the 1” border. Sprinkle thyme leaves on top.
Place thinly sliced potato (1-2 layers deep) on top. Drizzle with oil & sprinkle with salt. Top with cooked leeks.
Bake again with until golden brown (18-20 minutes). Cut and top with smoked salmon & caviar. Serve
Queso Blanco & Chorizo Tater Cups – topped with cilantro sauce
Tater tots – frozen store bought
Chorizo – chopped or thickly sliced (your choice)
Queso Blanco
Canned black beans
Onions – chopped
Red & green peppers – chopped
Garlic – minced
Cilantro
Avocado
EVOO
S+P
On a baking pan lined with parchment paper, bake tots at 425 degrees F (approx. 10 minutes)
Depending on if you use a muffin pan or a mini-muffin pan, place 3-5 tater tots into each slot. Using a tamper or spoon, press down to form a cup.
In a pan, saute chorizo, onions, peppers, garlic, S+P.
Spoon black beans & sauted mix into tater tot cups. Top with cheese.
Place into oven & bake for 15 minutes longer.
Blend cilantro, avocado, garlic, EVOO, S+P until fully pureed and creamy.
Take out the tot cups out of the oven, place onto a place when cooled & drizzle cilantro sauce. Enjoy~
Baked Seafood Stuffed Avocado – with spicy mayo
Avocado – halved & pitted (keep skin on)
Cooked shrimp – chopped
Crab meat – chunks
Eggs
White cheddar – shredded
Onion – chopped
Seafood seasoning
Green onions
Parsley – chopped
Mayonnaise
Sriracha sauce
Lime juice
Masago roe
Lemon juice
Pre-heat oven to 350 degree F
In a large mixing bowl, combine chopped cooked shrimp, crab meat, shredded cheddar, inions, chopped parsley, seasoning, lemon juice & eggs.
Spoon into halved avocado. Place into baking pan without tilting & bake for 25 minutes.
In a bowl, mix mayo, sriracha sauce, lime juice & masago roe until fully combined. Drizzle on top of baked stuffed avocado.
Mochiko Chicken Pops – with soy & ginger vinaigrette
Chicken wings
Oil – for frying
Mochiko (rice flour)
Cornstarch
Garlic - minced
Sugar
Soy sauce
Eggs
Green onions – chopped
Slice a full-sized chicken wing into three parts along the joints. Discard the wing-tip.
For the drummet (the upper, meaty, one-bone part of the wing), cut along the circumference of the thin end so that the bone and the meat are no longer connected. Then push down the meat so the drummet becomes a lollipop.
For the winglet (the middle, two-bone part of the wing), separate where the two bones join, and cut along the circumferences of both ends, so the bone and the meat are no longer connected. Take out the thinner bone and push down the meat into one end of the thinner bone.
In a bowl or bag, combine mochiko, cornstarch, sugar, soy sauce, eggs & green onions. Mix until fully combined.
Add chicken to marinade. Cover or seal and refrigerate for at least 6 hours or overnight.
Heat oil in a deep pan and fry chicken until golden & crispy
Homemade Strawberry Pop Tarts – with rosé champagne whipped cream
Strawberries – quartered for filling; thinly sliced for garnish
Cornstarch
Sugar
Lemon juice
Vanilla extract
Heavy cream
Rosé champagne
**I’m not a baker…it too much of a science, so I rely on exact measurements from professionals. I asked my friend and master baker, Ms. Jill K and she directed me to the Classic Crisco Pie Crust recipe - https://www.crisco.com/recipes/classic-crisco-pie-crust-1242 **
2 cups all-purpose flour
3/4 teaspoon salt
3/4 cup cold Crisco all-vegetable shortening
4 to 8 tablespoons ice cold water
For Crust:
STIR flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.
SHAPE dough into a ball for single pie crust. Divide dough in half and shape into two balls for double crust pie. Flatten into 1/2-inch thick disk(s). Wrap disk(s) in plastic wrap. Chill 30 minutes or up to 2 days.
ROLL dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate.
For SINGLE-CRUST pie, fold edge under and press to form a standing rim. Flute edge as desired. Chill until ready to use.
For Filling: For this meal, I used pre-homemade strawberry jam.
In a medium sauce pan, combine quartered strawberries, sugar, corn starch & lemon juice over medium heat
Stir until soft and then mash until mostly liquid
Boil (approx. 3 minutes) while constantly stirring. Remove from heat.
Add vanilla extract while stirring to prevent it from sticking to bottom.
Cool and set aside.
For Assembly & Baking:
Pre-heat oven to 400 degree F.
Roll out pie crust into thin sheets (approx. 1/4” thick sheets).
Cut into whatever shape you desire. Remember to keep count - # of pop tarts desired x 2 (for both bottom & top).
Spoon filling to middle of cut pie crust.
Egg wash the edges and place the top pie crust layer.
Using a fork, crimp the edges together on all sides.
Place onto a baking sheet lined with parchment paper. Bake for 15-18 minutes, until golden.
For Whipped Cream:
In a pan, combine 1 part Rosé champagne and 1 part sugar on medium high heat. Stir until sugar is fully dissolved.
Remove from heat & store in air tight container. And BAM!! You got a simple syrup.
Using a whipped cream canister, combine heavy cream & simple syrup. Shake a couple of times and dispense yummy whipped cream onto the pop tart.
Garnish with thinly sliced strawberries & a sprinkle of powdered sugar.
