What Happened?

Soooooooooooo, i guess the last few posts I have put up never made it all the way on?  I will be updating (again) in the next few days.  Sorry for the delays!!!

-Chef Rich

I’ve been SOOOOO behind

Hey Everyone……anyone still out there?

I’m sorry for the uber-delays in updating the blog with new recipes/posts (my computer had died on me, and was using my dinosaur of a desktop).

Happy to report that I’m now sporting a new MacBook, so I will be back on track and posting new recipes this week!  Thanks to everyone who’s still checking out the site!

-Rich

Pull-Apart Monkey Bread with Raisins, Walnuts, and Berry Coulis

Serves 4-6

• 4 cans Biscuits (butter/buttermilk)
• ½ cup Granulated Sugar
• 2 Tbsp. Cinnamon, ground
• 1 cup Brown Sugar, packed
• ¾ cup Butter, unsalted (1½ sticks)
• ½ cup Raisins, optional
• ½ cup toasted nuts, optional
• Berry Coulis (recipe below)

1. Preheat oven to 350F; grease a 9-10” round Bundt Pan.
2. In a small bowl, mix granulated sugar with cinnamon.  Cut each biscuit into quarters/sixths and dip in the cinnamon-sugar to coat.
3. Layer coated pieces into greased pan, adding raisins and nuts if desired, in between layers of dough.
4. Melt butter with brown sugar – bring to a boil over medium heat and boil about 1 minute.  Pour butter mixture evenly over biscuits.
5. Bake 30-35 minutes, then remove pan.  Cool in pan 10 minutes, then turn out onto plate and serve with Berry Coulis.

Berry Coulis

Serves 4-6

• 1 12oz. bag frozen Mixed Berries, thawed
• ½ cup Granulated Sugar
• 1 Vanilla Bean, scraped
• ¼ cup Lemon Juice (from 1 lemon)
• Pinch Salt

1. In a non-reactive saucepan, combine berries with sugar.  Let macerate 5 minutes.
2. Add vanilla, lemon juice, and salt; bring to a boil over medium heat.  Reduce to a simmer and cook 5 minutes.
3. Remove from heat and strain, pressing down on solids to extract all the liquid.  Cool slightly and serve.

Turkey & Avocado Eggs Benedict with Chorizo/Chipotle Hollandaise

Serves 4

• 8 Eggs
• 1½ quarts Water
• 1 fl.oz. Distilled Vinegar
• 8 oz. Roasted Turkey Breast, sliced
• Olive Oil
• 1 Avocado
• 4 English Muffins, split
• Chorizo/Chipotle Hollandaise (Recipe Below)
• Cilantro, to garnish

1. Heat Water and vinegar in a saucepan over medium-high heat.  Bring to a boil, then reduce to just over a simmer.
2. Crack each egg into a small cup, then pour each egg gently into the simmering water.  Poach until whites are set, and yolks begin to set up – about 4 minutes
3. While eggs are poaching, lightly toast English muffins, and grill turkey in a small amount of olive oil in a skillet/sauté pan, lightly browning each side.
4. Transfer one slice of turkey to each muffin half.  Top with one poached egg and some of the hollandaise.
5. Quarter the avocado, and slice each quarter thinly.  Split each quarter in half and place on top of muffins.  Sprinkle with cilantro.

Chorizo/Chipotle Hollandaise

Serves 4

• 1 Lb. Chorizo (pork)
• ½ Red Onion, minced
• ¼ cup Lime Juice
• 1 oz. Tequila
• 4 Egg Yolks
• ½ tsp. Tobasco (or other hot sauce)
• ½ tsp. Worchestershire
• 1 cup Butter, melted (unsalted)
• 1-2 Tbsp. Chipotle Puree (chipotles in adobo blended to a paste)
• Salt & Pepper, to taste
• ½ bunch Cilantro, chopped

1. In a medium sauté pan, render chorizo, breaking up.
2. In another sauté pan, combine lime juice, onions, and tequila.  Bring to a boil, then reduce over medium heat to about 2 Tbsp.  Remove from heat (optionally, strain).
3. In a mixing bowl, whip egg yolks until foamy.  Add reduction and place over a double boiler and whisk until ribbons form.
4. Continue whisking and stream in most of the melted butter, whisking to emulsify.  Continue whisking and work in Tobasco, Worchestershire, chipotle puree, and chorizo.  Whisk in remaining butter if needed to thicken.
5. Adjust seasonings, and whisk in cilantro.  Hold warm until ready to serve.

Cap’n Crunch French Toast

Serves 4

• 8 Slices Thick Cut Bread
• 2 Eggs
• 1 cup Heavy Cream
• 1 cup Milk
• 1 tsp. Salt
• 1 tsp. Cinnamon, ground
• 1 Vanilla Bean, scraped
• 1 fl.oz. Grand Marnier, optional
• About 3 cups Cap’n Crunch
• Butter or cooking spray
• Maple Syrup, to serve with

Heat a griddle pan over medium heat.

1. In a mixing bowl, combine eggs, cream, milk, salt, cinnamon, and scraped vanilla bean, and optional Grand Marnier.  Whisk well to combine and transfer to pie pan deep enough to dip bread slices.
2. In a small saucepan, combine maple syrup with scraped vanilla beans and bring to a simmer, but do NOT boil.  Strain before serving, but keep warm.
3. In a large zip-top bag, place cereal and crush with rolling pin.  Transfer cereal to a plate to dredge the toast.
4. Place each slice of bread in the custard , turning well to coat.  Then drain off the excess liquid and place into crushed cereal, turning to coat well.
5. Melt butter or coat griddle with cooking spray and cook coated bread until golden, about 2-3 minutes per side.
6. When cooked, remove from heat and cut in half diagonally.  Serve with vanilla infused maple syrup.

Meal-on-a-Stick Garnish (for Bloody Marys)

• Salami, cubed
• Pepper Jack Cheese, cubed
• Garlic/Jalapeno Stuffed Olive
• Mini Mozzarella (ciliengine)
• Pepperoncini

Shrimp, Okra, and Tomato Sauté over Cheesy Grits

Serves 4

• ½ Lb. Bacon, chopped
• 1 Red Onion, chopped
• 6 Roma Tomatoes, cut into large, but bite-sized pieces
• 1 Lb. Bag Frozen, cut Okra, thawed
• 2 Tbsp. Flour
• 1 tsp. Cumin Seed
• 1 tsp. Red Chile Flake
• 1 tsp. Cayenne
• 1 tsp. Garlic Powder
• 1 Lb. Shrimp (21-25), peeled & deveined
• Chicken Stock, as needed
• Salt & Pepper, to taste
• Cheesy Grits (Recipe Below)

1. In a small, dry skillet, toast spices until fragrant, then cool and transfer to a spice/coffee grinder and grind to a powder.
2. Heat a skillet over medium heat, add bacon and stir occasionally, rendering out fat and browning bacon.  Remove back pieces to a paper-towel lined plate.
3. Add onions to skillet and cook until translucent, about 3 minutes.  Add tomatoes and cook 1 minute more.
4. Stir in thawed okra and cook 1-2 minutes more.  Add flour and whisk well to incorporate.  Cook about 2 minutes more, to cook out the raw flour taste.
5. Add some of the chicken stock (about ½ cup) and whisk well to incorporate.  Add shrimp and stir.  Allow to cook in the liquid 4-5 minutes until opaque.  Thin out with more chicken stock as needed.
6. Season with salt & pepper to taste. Serve over cheesy grits.

Cheesy Grits

Serves 4

• 2 cups Cold Water
• ¾ cup White Grits (instant)
• 1 tsp. Kosher Salt
• 2 oz. Cheddar Cheese, coarse shred (about 2/3 cup)
• 1 oz. Parmesan Cheese, fine shred (about ½ cup)

1. Whisk together water, grits, and salt in a heavy saucepan and bring to a boil, whisking constantly.
2. Reduce heat to a simmer, and stir frequently until thick (5-10 minutes)
3. Remove from heat and stir in cheeses.  Serve.

On Vacation…

I’m on vacation until Friday the 18th…but check out the menu for this Saturday’s brunch class at Balboa Food & Wine School!

Another Hot Day in SD

Today is yet another hot one here in Sunny San Diego…..ugh!

I’m finding myself standing in front of the fridge (no, not looking for a snack…though one does sound good…hmmm) just to stay cool.  Watching the dogs chomp down on ice cubes got me in the mood for something cool myself.  And, since it’s a holiday weekend, I figured a refreshing alcoholic beverage would be in order to get my own friday happy hour started!

So, I just whipped up a batch of Basil Red Sangria that I started making in the elimination house from Top Chef, and brought to the bar when I was Executive Chef at Confidential.  It’s a nice twist on a staple summertime drink, with the basil bringing a refreshing lighter note.  Feel free to swap out other fruits for some of the apples and oranges – I love using summer sweet plums, and even peaches (usually reserved for lighter white sangrias). 

Even if you’re not much of a red wine drinker, this Basil Red Sangria has mass appeal – or swap out the red wine for your favorite white!

Time to go cool off and sit in front of the fan for a bit….more postings (and recipes) to come when the weather here cools off!

-Rich

Basil Red Sangria

Basil Red Sangria

On an especially hot day, whip up a batch of this refreshing cold cocktail to sip in the summer sun! The basil helps to flavor the sangria, without being too overpowering. Don’t have Syrah on hand? Substitute your favorite fruity red wine for it instead! This can also be pretty tasty as a white Sangria too!  Try using fresh summertime peaches and apricotsfor a less tannic drink.

• 2 Bottles Syrah
• 2 Granny SmMith Apples
• 2 Gala Apples
• 2 Navel Oranges
• 1 Bunch Fresh Basil
• 1 quart Apple Juice (unsweetened)
• 1 quart White Grape Juice
• 3/4 cup Granulated Sugar

1. Chop the apples, reserving the cores.  Slice oranges thinly, reserving the ends with apple cores.
2. In a small pot, combine apple cores, orange ends, 1/2 the basil, sugar, and 1 cup of each of the juices.  Heat to a boil, then reduce to a simmer and cook for 10 minutes.  Strain syrup and reserve.
3. While syrup is cooking, in a carafe/pitcher, combine the wine, apples, orange slices, and remaining basil.  Stir in remaining juices and syrup, stirring well to combine.
4. Store in refrigerator until ready to serve. (it’s best when it has had at least 24 hours for flavors to meld well before serving)