Posted by
Chef Richard Sweeney in
Random Postings
Jan 13th, 2010 |
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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
Posted by
Chef Richard Sweeney in
Random Postings
Oct 25th, 2009 |
2 Comments
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
Posted by
Chef Richard Sweeney in
Recipes
Sep 20th, 2009 |
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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
- Heat Water and vinegar in a saucepan over medium-high heat. Bring to a boil, then reduce to just over a simmer.
- 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
- 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.
- Transfer one slice of turkey to each muffin half. Top with one poached egg and some of the hollandaise.
- 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
- In a medium sauté pan, render chorizo, breaking up.
- 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).
- In a mixing bowl, whip egg yolks until foamy. Add reduction and place over a double boiler and whisk until ribbons form.
- 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.
- Adjust seasonings, and whisk in cilantro. Hold warm until ready to serve.
Posted by
Chef Richard Sweeney in
Recipes
Sep 20th, 2009 |
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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.
- 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.
- 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.
- In a large zip-top bag, place cereal and crush with rolling pin. Transfer cereal to a plate to dredge the toast.
- 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.
- Melt butter or coat griddle with cooking spray and cook coated bread until golden, about 2-3 minutes per side.
- When cooked, remove from heat and cut in half diagonally. Serve with vanilla infused maple syrup.
Posted by
Chef Richard Sweeney in
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Sep 15th, 2009 |
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I’m on vacation until Friday the 18th…but check out the menu for this Saturday’s brunch class at Balboa Food & Wine School!
Posted by
Chef Richard Sweeney in
Random Postings
Sep 4th, 2009 |
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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
Posted by
Chef Richard Sweeney in
Recipes
Sep 4th, 2009 |
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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
- Chop the apples, reserving the cores. Slice oranges thinly, reserving the ends with apple cores.
- 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.
- 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.
- 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)