Sample R Gang Eatery Menu

Welcome to R Gang Eatery – a cozy spot for you and your gang to join R’s gang for dining, drinks, laughter, and a good time.  Our Retro-Americana menu is a combination of classic comfort foods with contemporary twists, and modern American influences.  Please inform your server of any questions or food allergies, and we will do our best to accommodate you.

Soups + Salads

Watermelon-Cucumber Gazpacho with Cabernet Reduction & Smoked Sea Salt     5

Tomato Basil Soup – Polenta Croutons, Fried Basil, Parmesan Creme    5

Pre-Pickle Salad – English Cucumbers, Red Onion, Spicy Garlic-Dill Vinaigrette     5

House Salad – Spring Mix, Candied Pecans, Gorgonzola Crumbles, White Balsamic Vinaigrette, Cherry Tomatoes, Red Onion     6

Smaller Bites

Portobello Fries with Housemade Chipotle Ranch Dip      6

Honey-Bourbon Pork Tenderloin Skewers with Pecan-Mint Pesto     7

Seared Ahi Tartare with Avocado “Butter” on Baked Wonton Chips     7

Supper Time

Smoked Gouda Mac n Cheese with Toasted Butter Cracker        13

Crumb Topping. With Soppressata     15

Minted Lamb Salisbury Steaks – Cabernet + Wild Mushroom Pan Gravy, Roasted Garlic Mashed Potatoes, Roasted Corn      16

Curried Chicken Pot Pie – topped with Buttery Crust and filled with White Meat chicken, potatoes and veggies     15

Roasted Corn & Fennel Risotto, Seared Sea Scallops, Chili Oil     16

Spicy Skewered Shrimp over Cheesy Grits, with Squash & Tomato Confit     15

R Gang Burger – 8oz. Ground Angus Burger with your Choice of Cheese on Ciabatta Roll with Garlic Fries  10

Cheeses: Smoked Gouda, Fontina, Swiss, Cheddar, Crumbled Bleu

Bacon   2      Avocado   2     Sauteed Mushrooms   2    Caramelized Onions   2

Sweet Finishes

S’mores Casserole – Chocolate & Graham Crackers with Toasted Marshmallow     6

Strawberry Rhubarb Cobbler, topped with Vanilla Ice Cream     6

R Gang Eatery

You may have been redirected here from RGangEatery.com, until our website is fully up and running…..

Just wanted to let you all now that it’s official – I will be opening up R Gang Eatery in June!  Located at 3683 5th Ave, I will be taking over the space from Joe & Lisa Busalacchi – they are moving Busalacchi’s on Fifth (which has been in the same location for 24 years!!!) just a few doors down, so we’ll all be neighbors!  R Gang Eatery will feature a Contemporary Retro-American menu, in a fun, open, fluid space that will have you craving more food, and staying for more cocktails!

Stay tuned for more info to come, and I can’t wait to see you all at R Gang Eatery!

Big News ‘a-coming

Sooooo…finally have some big big BIG news to announce….and that news is….going to have to wait until 4/20.

If you’re in the SD area and want to see what it is that I have been so secretive about (I’m sure you may have an idea…but the real details are being announced at the event), then come to The Center for the monthly event Two Cents with Aaron Heier.  Aaron is not only a PR maven, but social do-gooder, and an amazing friend.  The event starts at 7pm, with some tasty tidbits and something to whet your whistle provided by Urban Mo’s.

I hope to see you all there, so I can share my news with you LIVE!!!!

Keep Cooking!

-Chef Rich

Don’t forget you can follow me on Twitter (@chefrichsweeney) and Facebook.com/ChefRichSweeney!

Jamie’s Food Revolution USA

So I’m officially now hooked on this show, and have my DVR set to record it every Friday, in case I’m too busy to watch it!

Have you signed the petition to overhaul the US Schools’ Food System?  Sign up HERE!!!!!!  We have to realize, as a people, that we CAN make a difference in the way we all eat – including children at schools.  I know, personally, I would have preferred a freshly prepared meal, as opposed to an overly processed junk food meal.  I’m interested to see how Jamie will fare tonight against High School Students – I remember at my HS we had a pizza line, to buy slices of Little Ceasars’ Pizza in place of normal lunch.  Plus, we had a separate line that was soft serve ice cream, Little Debby snack cakes, etc – all things that teens and kids LOVE to eat, but are slowly killing us from the inside out!

This is the kind of food I grew up eating in school – where I became overweight and have stayed chubby ever since.  Sure, I could’ve eaten something else, but even eating meals that follow the strict food guidelines given to school lunch programs, you notice that they are still overly processed and unhealthy!

Do your part and sign the petition today.  I don’t even have kids, but I want to see changes made.  What do you think? Leave me a note in the comments below!  Be a part of the Revolution, and let me know when you’ve signed the petition!

Keep Cooking

-Chef Rich

Raspberry White Chocolate Bread Pudding

Serves 6-8

• 1/2 lb. Brioche/Challah/French Bread
• 5 oz. White Chocolate, chopped or in chips
• 2 cups Heavy Cream
• 1 cup Milk
• 3 large Eggs
• 3 large Egg Yolks
• 1/4 cup Granulated Sugar
• 1 tsp. Vanilla Extract
• 1/2 cup Raspberry Preserves/Jam (seedless)
• White Chocolate Creme Anglaise

1. Butter an 8-inch square glass baking dish. Cut enough bread into 3/4-inch cubes to measure 6 cups.
2. In a small heavy saucepan bring 1 cup cream just to a boil and add chocolate. Remove pan from heat and let mixture stand, covered, undisturbed.
3. In another small heavy saucepan bring milk and remaining cup cream to a gentle simmer.
4. In a bowl with an electric mixer (or a stand mixer) beat together whole eggs, yolks, sugar, and a pinch salt on medium speed 5 minutes.
5. With mixer running, add milk mixture in a slow stream, beating until combined well. Whisk chocolate mixture until smooth and add with vanilla to egg mixture. Beat mixture until combined well.
6. Arrange bread cubes in baking dish.  Evenly distribute the preserves/jam over the bread cubes. Pour cream mixture over bread and with a spoon push bread down into mixture to coat evenly. Chill pudding, covered, 1 1/2 hours.

Preheat oven to 350°F.

1. Put baking dish in a large baking pan and add enough hot water to pan to reach halfway up sides of dish. Bake pudding in middle of oven 45 to 50 minutes, or until set and springy to the touch.
2. Transfer pudding to a rack and cool 30 minutes before serving.  Top each serving with some of the White Chocolate Creme Anglaise.

White Chocolate Creme Anglaise

Makes about 2 cups

• 3/4 cup Heavy Cream
• 3/4 cup Milk
• 1/3 cup Granulated Sugar
• 3 large Egg Yolks
• 3 1/2 oz. White Chocolate (chopped or chips), about 1/2 cup
• 1 tsp. Vanilla Extract

1. In a medium mixing bowl, combine the sugar and egg yolks and cream (whisk until well blended and pale yellow in color).
2. Combine the cream and milk in a saucepan over medium heat.  Bring to a simmer, then remove from heat.  Pour about 1/2 cup of the cream mixture over the eggs and whisk well to blend and temper the yolks.
3. Return the saucepan to the stove (over medium heat) and whisk the egg mixture into it.  Use a wooden spoon and rubber spatula to stir the anglaise (sauce) until it begins to thicken and coat the back of the spoon, about 5 minutes. (*be sure to scrape along the entire bottom of the pan, and in the corners while stirring – or you’ll get scrambled egg bits in your sauce!!!*)
4. Once thickened, removed from heat and strain through a fine mesh sieve into a clean bowl.  Add the white chocolate to the bowl, and whisk the anglaise until the chocolate is completely melted.
5. Add the vanilla and whisk again to combine.

Homemade Corned Beef Hash

Serves 5-6

• 1 1/2 lbs. Cooked Corned Beef, chopped into 1/2-inch cubes
• 4 Russet Potatoes, peeled, cut into 1/2-inch cubes, and cooked until fork tender
• 1 cup mixed Bell Peppers, chopped
• 1 cup Red Onion, chopped
• 1 cup Green Onions, sliced
• 2 Tbsp. Italian Parsley, chopped
• 2 Tbsp. fresh Rosemary, minced
• 6 dashes Tobasco (optional)
• 1 tsp. Salt
• 1 tsp. Pepper
• 4 Tbsp. Olive Oil
• 12 Eggs

1. Heat a skillet over medium-high heat.
2. In a mixing bowl, combine first 10 ingredients with half of the oil; toss well to combine.
3. Add the remaining oil to the skillet, and add hash to the pan.  Press down lightly with a spatula and cook 3-4 minutes, until bottom browns.
4. Using a spatula, turn the hash in sections, and continue to cook until browned on the bottom, turning 2 more times in sections, so that there are browned pieces mixed throughout the hash.
5. Served with eggs, cooked however you like (poached or over-easy are my favorites)

Cranberry Orange Scones

Makes 8-10

• 3 cups Flour (all purpose)
• 1/3 cup Granulated Sugar
• 1 1/2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1 tsp. Salt
• 1 Tbsp. Orange Zest, finely zested
• 3/4 cup Butter, chilled, cut into 1/2-inch cubes
• 3/4 cup dried Cranberries
• 1 cup Buttermilk, chilled
• 1/2 plus 2 Tbsp. cup Confectioners’ Sugar
• 4 tsp. Orange Juice

Preheat oven to 400°F. Line baking sheet with parchment paper.

1. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel.
2. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries.
3. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns.
4. Form dough into 1-inch-thick round. Cut into 8 wedges.
5. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 25 minutes.
6. Let stand on baking sheet 10-15 minutes.  While scones cool, whisk together the OJ and confectioners’ sugar together, then drizzle over the tops of the scones.

Roasted Garlic, Caramelized Onion, and Swiss Frittata

Makes 4-6 Servings

• 4-6 cloves Roasted Garlic
• 1/2 cup Caramelized Onions
• 3/4 cup Swiss Cheese, cut into 1/2-inch cubes (or smaller)
• 6 eggs
• 1/4 cup Sour Cream
• 1/4 cup Italian Parsley, chopped
• 1 tsp. Salt
• 1/4 tsp. Black Pepper
• Non-Stick Cooking Spray

Preheat oven to 375F.

1. In a large bowl, combine the eggs, garlic, onions, and sour cream.  Whisk until the eggs are beaten and the ingredients are combined.
2. Add the swiss cheese, parsley, salt, and pepper and stir again to combine.
3. Spray a 1 1/2 quart baking dish with the non-stiuck spray evenly to coat.  Pour the mixture into the prepared baking dish and bake, uncovered, for 25 minutes, or until a toothpick inserted in the center comes out clean.
4. Turn on the oven’s broiler and place the pan under the broiler until golden on top. about 5 minutes.
5. Remove from oven and let stand for 5 minutes.  Cut into wedges and serve.

Coconut Sorbet with Rhubarb Compote

Makes 5-6 Servings

Compote:

• 2 lbs. fresh Rhubarb, trimmed and cut into 1-inch pieces
• 1/2 cup Strawberry Preserves
• 1/2 cup Granulated Sugar
• 1 tsp. freshly cracked Black Pepper
• 1/4 cup Port wine
• 1/2 tsp. Ground Ginger (powdered ginger)
• 2 Tbsp. Lemon Juice
• 1 tsp. Grated Lemon Zest

1. In a heavy pot, combine all of the compote ingredients.  Bring to a boil, then reduce to a simmer, stirring occasionally.  Reduce heat to medium-low, cover and simmer about 10 minutes, or until mixture thickens slightly.
2. Transfer to a bowl and refrigerate until well chilled and compote is cold.

Sorbet:

• 1 15 oz. can Cream of Coconut (the stuff you’d use for Pina Coladas)
• 1 cup ice-cold Water
• 1/4 tsp. Rum Extract

1. In a medium bowl, whisk together all ingredients to combine.
2. Transfer to a medium-sized glass baking dish (11×7x2).  Freeze until frozen, stirring ever half hour (about 3 hours).  Cover and keep frozen until ready to use

To serve – divide the compote among 5-6 serving dishes.  Scoop some of the sorbet onto each dish.  Garnish with a sprig of mint, if desired.