Category Archives: Breakfast

Mornin’

Christmas Morning Eggs 4 Ways

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December 23, 2011

Philippe Schmit was born in France, but as the saying goes, he came to Texas as soon as he could. Schmit, the owner and chef at Philippe Restaurant + Lounge in Houston, demonstrates with food radio talk show host Cleverley Stone how to make eggs in four different ways – something sure to please everyone in the family on Christmas morning: Egg Burritos, Eggs in a Basket, Eggs Mac & Cheese and a special Egg Sandwich.

Schmit trained at three of Paris’ most respected Michelin 2-Star restaurants: Le Carre des Feuillants, Pavillon Elysee Lenotre and Restaurant Jacques Cagna. In New York he worked at Le Bernardin, Park Bistro, La Goulue and Orsay. He was also a partner and chef at Bistro Moderne in Houston.

Christmas Morning Eggs 4 Ways: MyFoxHOUSTON.com

For more information about food, wine and dining in Houston, listen to Cleverley’s radio show
Saturdays at Noon on Talk 650 AM.
(PS: She gives out restaurant gift cards on every radio show!)

Egg Burritos (Makes 4 servings)
Source: Chef Philippe Schmit, Philippe Restaurant + Lounge

Ingredients

  • 8 Eggs
  • 2 ounces Butte
  • 1/2 cup Cream
  • Salt, pepper to taste
  • 4 Large flour tortillas, warmed
  • 2 ounces Ham, diced
  • 2 ounces Cheese, mozzarella
  • 3 ounces Broccoli, blanched – use only florets.

 

Directions
1. Break the eggs into a bowl and whisk together.
2. Use some of the butter to grease the bottom and sides of a skillet or pan (NOTE: Do not pre-heat the pan).
3. Cook the eggs over a low heat turning them first with a wooden spatula then with a whisk.
Continue alternating stirring methods until the eggs are scrambled.
4. Once the eggs are scrambled, take them off the heat and add the cream and the rest of the butter.
Mix with remaining ingredients.
5. Presentation: Fill the warm tortillas with the egg and garnish mixture, roll and serve immediately.

Brioche Basket (Makes 4 servings)

Ingredients

  • 8 Eggs
  • 8 slices of bread (Brioche is suggested)
  • 2 ounces Butter
  • 1/2 cup Cream
  • Salt, pepper to taste
  • 8 ounces Sauteed Mushrooms
  • 2 ounces Chives

 

Directions
1. Break the eggs into a bowl and whisk together.
2. Use some of the butter to grease the bottom and sides of a skillet or pan (NOTE: do not pre-heat the pan).
3. Cook the eggs over a low heat turning them first with a wooden spatula then with a whisk.
Continue alternating stirring methods until the eggs are scrambled.
4. Once the eggs are scrambled, take them off the heat and add the cream and the rest of the butter.
5. Sauté the mushrooms in a separate pan, then add to the egg mixture.
6. Toast the 8 slices of brioche bread. Once toasted, using a round 2” diameter cookie cutter and cut a
hole in the middle of 4 slices of bread (keep the round cut out pieces of toast to make hors d’oeuvres or ‘egg & soldiers’).
7. Presentation: Place a bread slice with a hole on top of a whole bread slice.
Fill each hole with a fourth of the egg mixture. Repeat for all four servings.
Top with chives and serve immediately.

Egg Sandwich (Makes 4 servings)

Ingredients

  • 8 Eggs
  • 2 ounces Butter
  • 1/2 cup Cream
  • Salt, pepper to taste
  • 8 slices Cheese, Swiss or American, (can also be grated)
  • 8 thick slices of Pain de mie (white bread), toasted

 

Directions
1. Break the eggs into a bowl and whisk together.
2. Use some of the butter to grease the bottom and sides of a skillet or pan (NOTE: do not pre-heat the pan).
3. Cook the eggs over a low heat turning them first with a wooden spatula then with a whisk.
Continue alternating stirring methods until the eggs are scrambled.
4. Once the eggs are scrambled, take them off the heat and add the cream and the rest of the butter.
5. Simultaneously, melt the cheese on the tops of the 8 slices of white bread in a broiler for 30 seconds.
6. Presentation: Take two slices of cheesy bread. Place one fourth of the egg mixture on one slice of bread and
close the sandwich with the other slice of bread. Repeat this to make 4 sandwiches. Put back in oven to keep crispy before serving.

Egg Mac & Cheese (Makes 4 servings)

Ingredients

  • 8 Eggs
  • 2 ounces Butter
  • 1/2 cup Cream
  • Salt, pepper to taste
  • 16 ounces Ground beef
  • 1 cup Tomato coulis (or your favorite tomato sauce)
  • 1/2 bunch fresh Basil, julienned
  • Macaroni and cheese, homemade or store bought
  • Parsley for garnish

 

Directions
1. Break the eggs into a bowl and whisk together.
2. Use some of the butter to grease the bottom and sides of a skillet or pan (NOTE: do not pre-heat the pan).
3. Cook the eggs over a low heat turning them first with a wooden spatula then with a whisk.
Continue alternating stirring methods until the eggs are scrambled.
4. Once the eggs are scrambled, take them off the heat and add the cream and the rest of the butter.
5. In a separate pan, cook the ground beef, adding the tomato sauce and basil once browned.
6. Mix together eggs and meat mixture.
7. Presentation: Fill a dish with the macaroni and cheese (or reheated).
Gently pour the egg and meat mixture on top and add parsley tops to garnish.

Bon appetit!!

Give the Gift of Health to Yourself This Holiday Season

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“A healthy lifestyle is an important weapon in the fight against disease, so this holiday season Texas Oncology encourages people
to make small changes that could result in big health payoffs.To make it easy, Texas Oncology shares recipes and tips to promote healthier
eating and exercise during the holidays.”

For more information about food, wine and dining in Houston, catch Cleverley’s radio show,
Saturdays at Noon on Talk 650 AM. (PS: She gives out restaurant gift cards on every radio show!)

Small Changes, Big Health Pay-Offs

The American Cancer Society estimates that nearly a third of cancer deaths could be prevented by improving nutrition,
limiting alcohol intake, participating in more physical activity, and quitting smoking. When planning holiday gatherings
and creating new traditions, here are some tips to help you stay on track while still spreading holiday cheer:

. Start the day with a hearty breakfast. Fill-up on fiber-rich foods like oatmeal, and lean protein like turkey sausage to stay full longer and get your metabolism going.

. Challenge yourself to make holiday menus more nutritious by adding fresh vegetables and fruits and foods that are high in dietary fiber like whole grains and beans.
The American Institute for Cancer Research recommends filling at least two-thirds of your plate with these types of foods.

. Try these easy substitutions:
. Shortbread: Reduce the sugar by half and intensify the sweetness by adding vanilla.
. Brownies: Substitute butter with baby prunes to cut more than half the fat and calories.
. Salad: Replace iceberg lettuce with arugula, spinach, or kale to add more nutrients.
. Stuffing: Instead of dry bread crumbs, use rolled oats for added fiber.
. Breakfast Casserole: Use lean turkey or Italian prosciutto instead of bacon to cut calories and fat.

. Leave Santa a nutritious midnight snack. Promote healthy eating to children early by encouraging
them to leave Santa apple slices and apple cider with Merry Mulling Mix beside the fireplace.

. Sneak in a workout. Make a goal to get at least 30 minutes of physical activity each day. If you’re unable to break
away for a jog or the gym, play with your kids, go on a family holiday hike, or pick the farthest parking spot to get moving and maintain a healthy weight.

. Create healthy, fun family traditions that include physical activity like cutting down your own tree, building a snowman, or playing a friendly game of flag football.

. Give delicious, healthy treats as gifts. Make healthier items to give to neighbors, coworkers, and friends instead of candy and high-fat baked goods.

Texas Oncology’s Healthy Holiday Recipe Collection offers Holly Jolly Biscotti, Gingerbread Granola, Jingle Jam, Holiday Crunch Time and Merry Mulling Mix.

Merry Mulling Mix contains orange peel with antioxidants that have the potential to lower cholesterol and help normalize blood pressure.
Orange peel also contains vitamins that have been shown to reduce the growth of lung and skin cancer cells.
The nutmeg provides a good source of minerals like calcium and potassium – the latter of which helps control heart rate and blood pressure.
The spice is also rich in Vitamin C and folic acid, which are essential to optimum health.
Cranberries are a powerful source of flavonoids, a family of phytonutrients with antioxidants.”

Web links:
www.TexasOncology.com
www.Cleverley.com

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Merry Mulling Mix
Makes 20 individual packets

Ingredients
4 large oranges, rinsed and dried
4 whole nutmeg
4 oz. cinnamon sticks (about 16 large)
1/4 cup each: whole allspice and whole cloves
1 1/2 cups dried cranberries
3/4 cup crystallized ginger, coarsely chopped
20 small cheesecloth squares
Kitchen string
1 quart of water

Prep time: 20 minutes
Cook time: 50 to 60 minutes total

Directions
1. Preheat oven to 300°F.
2. Cut away just the bright orange part of the peel with a small sharp knife, then cut into 1/4-inch wide strips.
Place on a large baking sheet and cook for about 30 minutes or until very dry.
3. Place nutmeg, cinnamon sticks, allspice and cloves in a gallon-size freezer bag; fold over top.
Place on a dishtowel and pound with a meat mallet. Add dried orange peel, cranberries and ginger to bag and mix well.
4. Place about 1/3 cup into individual packets such as loose tea bags or cheesecloth squares. Tie tightly with kitchen string to enclose.
5. Simmer 1 mulling spice packet in 1 quart of apple cider for 20 to 30 minutes, depending on how desired strength.

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Gingerbread Granola
Makes 16 servings

Ingredients
2 1/2 cups rolled oats
3/4 cup raw slivered almonds
1/4 cup raw sunflower seeds
2 teaspoons flax seeds
3/4 teaspoon ground ginger powder
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
Pinch nutmeg
1/3 cup agave nectar
1 tablespoon molasses
1/3 cup brown sugar
1/4 cup chopped dried apricots
1/4 cup golden raisins
Parchment paper
cookie sheet

Directions
1. Preheat oven to 300˚F.
2. In a large mixing bowl combine the oats, almonds, sunflower seeds, flax seeds and spices.
3. In a separate bowl whisk together the agave nectar, brown sugar and molasses. Pour over dry mixture and stir until incorporated thoroughly.
4. Evenly spread the granola mixture onto a parchment-lined baking sheet. Bake until dry, stirring occasionally, for about 25 to 30 minutes.
5. Cool slightly before adding apricots and raisins. Once cooled completely, store in an airtight jar or sealed bag.
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The Perfect Omelet from Kris Bistro

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October 7, 2011

Are your omelets dry and flat when they should be moist and fluffy? Chef Kris Jakob, an instructor at the Culinary Institute Le Notre and
partner in Kris Bistro & Wine Lounge, the restaurant at the school (that’s run by the students), shows food radio talk show host Cleverley Stone the secrets to making a perfect omelet. He also shows us how to make two accompanying sauces: Portuguese and Mornay.

The Perfect Omelet from Kris Bistro: MyFoxHOUSTON.com

For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(PS: She gives out restaurant gift cards on every radio show!)

French Style Omelet (Makes 1 Omelet)
Source: Chef Kris Jakob, Kris Bistro & Wine Lounge (Culinary Institute Le Notre)

Ingredients for Omelet

  • 3 eggs

Ingredients for Portuguese Garnish

  • 1 tablespoon shallots, chopped
  • 1 teaspoon garlic, minced
  • 1/2 cup tomato, chopped
  • 1/2 cup red pepper, roasted & peeled
  • 1/2 cup tomato juice
  • 1 teaspoon tarragon

 

Ingredients for Mornay Sauce

  • 1/2 cup chicken stock
  • 1/2 teaspoon xanthan gum
  • 1/4 cup heavy cream
  • 2 drops white truffle oil
  • 1/4 cup Emmenthal Swiss cheese

Wings & Waffle from The Breakfast Klub

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October 5, 2011

Inspired by a passion to provide the people of Houston with good food served in a soulful atmosphere, Marcus Davis established The Breakfast Klub in 2001. Zagat-rated, The Breakfast Klub is a casual family style restaurant decorated with modern art, lush plants and wood tables. Located in midtown Houston, The Breakfast Klub has been recognized as one of the “best breakfast restaurants in the nation” by “Good Morning America,” USA Today, and both Esquire and Forbes magazines. Davis shows food radio talk show host Cleverley Stone how to make his signature dish, Wings & Waffle, consisting of a large golden brown waffle, sprinkled with powdered sugar and topped with a strawberry, surrounded by six pieces of golden fried crispy chicken wings.

Wings & Waffle from The Breakfast Klub: MyFoxHOUSTON.com

For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(PS: She gives out restaurant gift cards on every radio show!)

Wings and Waffle recipe available at http://abcnews.go.com/GMA/Breakfast/recipe?id=10642507

Recipes for Healthy, Delicious Breakfast & Snacks by Whole Foods

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Gwen Marzano, healthy eating specialist for Whole Foods Market shows food radio talk show host Cleverley Stone some ideas for quick and healthy breakfasts and snacks. Whole Foods’ Web site is a great resource for recipes. To view all the recipes on their site visit: www.WholeFoodsMarket.com/recipes

Video 1 from FOX 26 Morning News

Video 2 from FOX 26 Morning News

Mixed Berry Smoothie
www.WholeFoodsMarket.com/recipes/268

Berry Parfait with Icelandic Yogurt and Granola
www.WholeFoodsMarket.com/recipes/2997

Simply Delicious Homemade Hummus
www.WholeFoodsMarket.com/recipes/107

Peach-Mango Popsicles
www.WholeFoodsMarket.com/recipes/2185

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www.Cleverley.com

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For more information about food, wine and dining in Houston, catch Cleverley’s radio show,
Saturdays at Noon on Talk 650 AM. (PS: She gives out restaurant gift cards on every radio show!)

Brunch at Haven, A Seasonal Kitchen for Houston Restaurant Weeks

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July 29,2011

Chef Randy Evans from Haven, A Seasonal Kitchen, shows food radio talk show host Cleverley Stone, how to make perfect scrambled eggs. What is Randy’s secret ingredient? You’ll have to watch the video to find out. Scrambled eggs are an ingredient in migas, a dish Evans is serving for brunch every Saturday in August during Houston Restaurant Weeks. Haven will donate $3 from every special HRW $20 brunch and lunch and $5 from every special $35 HRW dinner sold, to the Houston Food Bank be August 1-31,2011. For more information and to view Haven’s entire HRW menu, visit the Houston Restaurant Weeks website.

Brunch at Haven, A Seasonal Kitchen for Houston Restaurant Weeks: MyFoxHOUSTON.com

For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out prizes on every radio show!)

Chateau Loin of Beef with Migas and Mole
Makes 6 servings
Chef Randy Evans
Haven, A Seasonal Kitchen

Ingredients
6 each beef chuck clod tender (6 ounce portion)
salt and pepper to taste
¼ cup vegetable oil
1 recipe migas
1 recipe mole
1 recipe pico de gallo

Ingredients for Migas
1 tablespoon vegetable oil or unsalted butter
12 eggs, slightly beaten
Salt and black pepper to taste
6 tablespoons chopped tomato
3 tablespoons thinly sliced green onion
2 tablespoons Mexican style sour cream (crema)
2 cups corn tortilla chips, broken into bite size pieces

Ingredients for Mole: Makes ¾ gallon
10 ounces (5 each) tomatillos, husked and rinsed
¾ cup (3 ounces) sesame seeds
1 cup vegetable oil
6 ounces (12 each) dried mulato chiles, stemmed, seeded and torn
3 ounces (6 each) dried ancho chiles, stemmed, seeded and torn
3 ounces ( 10 each) dried pasilla chiles, stemmed, seeded and torn
8 garlic cloves, peeled
1 cup (4 ounces) raw almonds
1 cup (4 ounces) raisins
1 teaspoon cinnamon
1/2 teaspoon black pepper
1/2 teaspoon anise
1/4 teaspoon cloves
1 ripe plantain, peeled and chopped
2 ounces (about 2/3 of a 3.3-ounce tablet) Mexican chocolate, roughly chopped
3 quarts chicken broth
Salt to taste
1/3 sugar

Ingredients for Pico de Gallo: Makes 1½ cups
2 medium Roma tomatoes, chopped
½ cup finely chopped yellow onion
½ jalapeño, minced
2 teaspoons chopped fresh cilantro
2 tablespoons fresh lime juice
Salt and black pepper to taste

Directions for the Migas
1. Heat the oil in a large skillet over medium heat. Add eggs, salt and pepper; stir.
2. Fold in tomato, onion and sour cream; cook until eggs are almost set, yet creamy.
3. Toss in tortilla chips and reserve.

Directions for the Mole
1. On a baking sheet, roast the tomatillos until splotchy black and soft. Place in a large bowl.
2. In a dry skillet over medium heat, toast the sesame seeds, stirringly constantly, until golden, about 5 minutes. Combine with the tomatillos.
3. Brown other mole ingredients, in a very large soup pot, heat the oil over medium. When hot, fry the chiles, three or four pieces at a time,
flipping them constantly with tongs until their interior side has changed to a lighter color, about 20 or 30 seconds total frying time. As they
are done, remove them to a separate large bowl, being careful to drain as much fat as possible back into the pot.
4. Cover the toasted chiles with hot tap water and let re-hydrate 30 minutes, stirring frequently to ensure even soaking.
5. Remove any stray chile seeds left in the fat. With the pot still over medium heat, fry the garlic and almonds, stirring regularly, until browned
(the garlic should be soft), about 5 minutes. With a slotted spoon, remove to the tomatillo bowl, draining as much fat as possible back into the pot.
6. Add the raisins to the hot pot. Stir for 20 or 30 seconds, until they’ve puffed and browned slightly. Scoop them out, draining as much fat as
possible back into the pot, and add to the tomatillos. Set the pan aside.
7. To the tomatillo mixture, add the cinnamon, black pepper, anise, cloves, plantain and chocolate. Add 2 cups water and stir to combine.
8. Taste the chile soaking liquid: if it’s not bitter, discard all abut 6 cups of the liquid. (if you’re short, add water to make up the shortfall).
If bitter, use 6 cups water. Scoop half of the chiles into a blender jar, pour in half of the soaking liquid (or water) and blend to a smooth puree.
9. Press through a medium-mesh strainer into a large bowl; discard the bits of skin and seeds that don’t pass through the strainer. Repeat with the remaining chiles.
10. Return the soup pot to medium heat. When hot, pour in the chile puree—it should sizzle sharply and, if the pan is sufficiently hot, the mixture should never stop boiling.
Stir every couple of minutes until the chile puree has darkened and reduced to the consistency of tomato paste, about a half hour.
11. In two batches, blend the tomatillo mixture as smoothly as possible (add water if needed), then strain it in to the large bowl that contained the chiles.
When the chile paste has reduced, add the tomatillo mixture to the pot and cook, stirring every few minutes until considerably darker and thicker, 15 to 20 minutes. Simmer.
12. Add the broth to the pot and briskly simmer the mixture over medium to medium-low heat for about 2 hours for all the flavors to come together and mellow.
13. Taste and season with salt.

Directions for the Pico de Gallo
1. Combine ingredients and reserve.

To serve:
1. Season meat with salt and pepper, in a large sauté pan add oil, and sear meat over high heat for two minutes on each side.
Finish in 450° oven until desired doneness. Remove from the oven and allowing to rest for 5 minutes. Slice and serve with migas
and mole garnish with pico de gallo.

Pecan Creek Grille Breakfast

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June 29, 2011

Brock Silverstein, owner of Pecan Creek Grille, a breakfast-only restaurant on Houston’s west side, shows food talk radio host Cleverley Stone how to make some family-friendly breakfast dishes for the July 4th holiday weekend: Homemade Cranberry Cinnamon Pecan Granola and the ‘Texan,’ a dish featuring scrambled eggs, bacon, cheese, jalapeno cheese grits, a homemade biscuit and homemade cream gravy. About his granola, Brock says, “We all eat such heavy foods on holiday weekends, we can start our day out with something homemade and good for us.”

Pecan Creek Grille Breakfast: MyFoxHOUSTON.com

Cranberry Cinnamon Pecan Granola
Source: Brock Silverstein, Pecan Creek Grille

Ingredients

  • 2 cups oats
  • 2 tsp molasses
  • 1 cup chopped pecans
  • 1 Tbsp light brown sugar
  • ¼ cup fresh squeezed orange juice
  • 1/2 tsp vanilla
  • ¼ cup honey
  • 1 tsp cinnamon
  • 3 Tbsp canola oil
  • 1 tsp kosher salt
  • 3 Tbsp syrup
  • ¼ lb dried cranberries

Directions
1. In large mixing bowl combine first 2 ingredients.
In another mixing bowl combine all other ingredients except cranberries.
2. Whisk all wet ingredients and pour over oats & pecans. Mix well.
3. Turn out onto a parchment lined and sprayed sheet pan. Cook in 300©f convection oven (325©f conventional oven)
for 10 minutes.
4. Remove from oven and mix cranberries into granola. Put back in oven for 10 more minutes.
5. Remove from oven, let cool. Store in an air tight container.

Jalapeno Cheese Grits

Ingredients

  • 3 cups Water
  • 1 cup whole milk
  • 1 tsp kosher salt
  • 1 cup grits
  • 3 oz diced jalapenos
  • 1 cup shredded cheddar
  • 1 cup shredded Monterrey jack
  • ½ cup cream cheese

Directions
1. In medium sized stock pot bring water, milk and salt to boil. Whisk in grits, lower heat to low, cover
and let sit for 10 minutes, stirring several times.
2. Remove lid, add all 3 cheeses and jalapenos, mix well, cover, turn off heat, and let sit on stove top for 10 more minutes.

Cream Gravy

  • 3 Tbsp bacon drippings
  • 3 Tbsp all purpose flour
  • 3 cups whole milk
  • 1 Tbsp black pepper
  • 1 tsp kosher salt

Directions
1. In small stock pot, heat bacon drippings over medium heat. Slowly whisk in all purpose flour.
Continue to whisk for several minutes until mixture (roux) has turned a yellowish blonde color.
Add salt and pepper to roux.
2. Slowly stream in milk while whisking. Once bubbles form on top of gravy, remove from heat and serve.
3. If gravy gets thick, heat some milk up in the microwave and whisk a little in at a time until back to desired consistency.

Melange Catering Father’s Day Breakfast

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June 17, 2011.

Father’s Day weekend is coming. Dewayne Ross from Melange Catering shows food radio talk show host Cleverley Stone simple recipes for Big Daddy’s Breakfast Dough Boy and Pappa’s Berry Fruit Parfait. These are dishes that the kids can make for dad. Ross also has some cute decor ideas for a festive Father’s Day.

For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out prizes on every radio show!)

Houstonian Alvin Schultz on ‘MasterChef’

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June 13, 2011

Houstonian and amateur cook Alvin Schultz is a contestant on the second season of “MasterChef ” on FOX 26.

Here is what the judges had to say about their first taste of Schultz‘s food:

“I wish I had two mouths to eat (your food)…”
- Chef Graham Elliot

“Restaurant quality…”
- Joe Bastianich

“You can’t be this creative and not be in the (food) industry … freak genius.”
- Chef Gordon Ramsay.

Schultz was born in San Diego. His father was in the military and the family moved to Brooklyn when Schultz was three years old, and then to Portland, Ore. three years later. His mother cooked great food while Schultz was growing up and he spent his fourth grade summer watching Julia Child’s “How to Cook” series on videos that he checked out from the local library. He lived in Portland until the age of 23 and then moved to Houston.

Schultz employs the molecular gastronomic style of cooking and demonstrates to food radio talk show host Cleverley Stone how to make Steak & Egg with Seasonal Vegetable Hash. A deconstructed Texas Peach Bellini is also featured.

Follow Schultz’s progress on “MasterChef” every Monday and Tuesday night on FOX 26.

Houstonian Alvin Schultz on ‘MasterChef’: MyFoxHOUSTON.com

For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out prizes on every radio show!)

Ingredients:

For the steak

  • 1 thick cut (1.23-1.5″) rib steak. Ask your butcher for a “Cowboy Steak”.
  • 2 Large Eggs.
  • 1 Tspn Activa RM Transglutaminaise.
  • 2 tblspn Butter.
  • Salt to taste.

Equipment

  • Immersion circulator set to 54.4 Celsius.
  • 1.125″ Ring mold.
  • 1.5″ Diameter x 1.75″ Biscuit Cutter.
  • Vacuum Sealer.
  • Fine hand strainer.
  • Blow Torch.

For the Hash

  • 1 Cup Waxy potato, .25″ Dice.
  • 1 Cup White Asparagus, .25″ Dice.
  • 1 Large Shallot, Fine Dice.
  • 1/4 Cup Green Onion Sliced Thin.
  • 2 tblspn Green Capers.
  • 1 tblspn Butter.
  • Micro Arugula.
  • Salt/Black Pepper to taste.

Equipment

  • Knife
  • Cutting Board
  • Frying pan.

For the Red Wine Carmel

  • 1 Bottle Red Wine. (Value priced – Syrah, or tempernillo).
  • 2 tblspn Butter.
  • ~1/4 Cup Honey or to taste depending on wine.
  • Salt to taste.

Method

For the Steak

Use the biscuit cutter as a guide and cut two rounds out of the lean part of the steak. Use the smaller ring mold and carefully cut a small plug out of the middle of each steak. do not penetrate the bottom of the steak with your knife.

Flatten the plug out by pressing it against the cutting board like crushing garlic. Place the main part of the steak into the ring mold. Season the bottom of the hole with salt. Seperate the egg and discard the white or save for another use. Place the yolk in the center of the steak. Sprinkle the steak and the flattened plug with Activa RM using a fine hand strainer. Place the steak in a vacuum bag and seal. Allow Activa to set overnight, or place directly into a 54.4 Celsius water bath.

While the steak is in the water bath, Begin reducing wine over high heat and prep vegetables for hash. Total cook time for the steak is at least 60 minutes, up to 4 hours.

For the Red Wine Carmel

Monitor the wine reduction as you prep the vegetables, cut heat when the wine is a light syrup consistency. It will burn very quickly at this stage so be sure to watch it. Add honey and continue to reduce to a maple syrup consistency. Add butter and whisk to emulsify. Taste and correct seasoning with salt and/or honey. Transfer to squeeze bottle for service.

For the Hash

Twenty minutes before serving, sautee shallots in butter over medium heat. Season with salt. Add diced potatoes. Season with salt, and cook until tender. Add Asparagus, season with salt and pepper. Cook for 3-5 minutes (Asparagus should be slightly crunchy). Add green onions and capers. Taste and correct for seasoning. Keep hash warm until plating.

Plating

Just before service, remove the steak from the water bath. Cut open vacuum bag and carefully remove steak from the ring mold. On a marble block or similar material, sear the steak with a blow torch. Once it is evenly brown on all sides, top with a teaspoon of butter and brown slightly further with blowtorch. Reserve on paper towels.

On a large white plate, draw a star with the wine reduction. In the center of the star, place about three tablespoons of the hash. Gently place the steak on top of the hash, and top with micro greens.

Deconstructed Texas Peach Bellini

Ingredients
For the Peach “Caviar”
505g Ripe Peaches (About 6 medium sized peaches, halved and pitted)
128g 1:1 Simple Syrup (Recipe Below)
15.75g Calcium Lactate Gluconate

For the Alginate Setting Bath
1432g BOTTLED water (3x12oz bottles, tap water will not work)
4.8g Sodium Alginate

1 Bottle Dry Prosecco or Cava

Equipment:

  • Hand Blender
  • Regular Blender
  • Squeeze bottle with 1/4″ opening
  • Hand strainer
  • Fresh water bath

Method:
The night before: Blend raw peaches, simple syrup, and Calcium Lactate Gluconate together in a blender. Puree until smooth, then continue to puree 2 minutes more. Taste. Correct seasoning with more simple syrup and/or a touch of salt.

Pass the peach puree through a fine strainer to remove large pieces of skin. Reserve puree in a sealed container in refrigerator overnight.

At least 4 hours (up to weeks) ahead of time: Mix bottled water and Sodium Alginate. Blend thoroughly with a hand blender. Transfer to a sealed container and refrigerate.

For service, prepare a shallow bowl of the Sodium Alginate solution, make sure the setting bath is at least 1.5″ deep. Prepare a separate bowl of fresh tap water, again at least 1.5″ deep.

Transfer Peach Puree into squeeze bottle with 1/4″ opening. Carefully squeeze puree into Sodium Alginate bath forming 1/4″ spheres. Move the bottle around to avoid stacking drops of peach puree on top of each other. Work quickly. After about one table spoon of puree has been expended (About 20 spherical drops or “Caviar”) quickly gather caviar with hand strainer. Transfer immediately to fresh water bath. Stir fresh water bath to prevent caviar from sticking to each other. Repeat until you have created about 40 caviar per glass.

Using a fine hand strainer, transfer about 2 tablespoons of caviar into the bottom of a champagne flute. Add 2 teaspoons of simple syrup and swirl lightly. Repeat this process for each glass.

Top off each glass with ice cold champagne, Prosecco, or Cava.

Enjoy!

Simple Syrup Recipe

  • 1 part (475g) White Sugar
  • 1 part (475g) water (use bottled)

Heat in small sauce pan until sugar is dissolved. Allow to cool before using. Can be refrigerated in sealed containers for weeks and added to desserts or cocktails.

Brennan’s of Houston Blue Crab Scrambled Eggs and Caviar and Strawberries & Cream Pain Perdu

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Blue Crab Scrambled Eggs and Caviar

Yield: 4

Ingredients:

4 slices brioche bread, toasted

8 eggs, beaten

8 oz jumbo lump crab meat

4 oz leeks, sliced

4 oz oyster mushrooms, roasted

1 ½ tbsp paddlefish caviar

Oil, as needed

Salt and pepper, to taste

Sauce:

8 oz Saint Andre Cheese

6 oz champagne

½ tsp garlic, minced

1 each shallot, diced

1 cup heavy cream

2 tbsp chives, chopped

Procedure:

Sauce: In a medium sauce pot, add champagne, garlic, shallots and heavy cream. Bring to a simmer and reduce by half. Whisk in cheese until melted. In a blender, puree until smooth. Fold in chives.

Scrambled Eggs: Heat skillet over medium heat. Add oil to coat pan. Sweat leeks, add mushrooms and beaten eggs. While eggs are cooking, fold in crab meat. Cook to desired doneness. Season with salt and pepper.

Plating: Place toast on plate. Top with scrambled eggs. Garnish with paddlefish caviar. Ladle sauce around plate.

Strawberries & Cream Pain Perdu

Yield: 4

Batter:

1 ¼ cup milk

1 tsp grated nutmeg

1 tbsp cinnamon

¼ cup brown sugar

2 tbsp praline liquor

3 eggs

Mousse:

1 cup strawberries (rinsed and quartered)

¼ cup powdered sugar

2 cups cream cheese, large dice

Strawberry Sauce:

1 cup strawberries (rinsed and quartered)

Rum Sauce:

1 cup cane syrup

½ cup rum

1 tsp cinnamon

1 each vanilla bean

Pinch of salt

Pecan Studded Bacon:

8 slices bacon, cooked

1/8 cup pecan, chopped

½ oz Honey

4 slices brioche bread, 1 ½ inch slice

½ cup sugar

Preparation:

Mousse: In a blender, puree strawberries until smooth. Add cream cheese and powered sugar. Blend until smooth. Place mousse in a piping bag.

Strawberry sauce: In a blender, puree half of the strawberries until smooth. Add sugar and strain. Add the remaining strawberries.

Rum Sauce: Add all ingredients in a medium sauce pot. Bring to a boil, reduce heat and simmer until reduced to a thick, syrup consistency. Strain.

Batter: In a bowl, combine all batter ingredients. Mix until incorporated.

Pecan Studded Bacon: Drizzle honey over cooked bacon. Sprinkle with chopped pecans.

Procedure:

1.       Dip bread in batter to coat.

2.       Heat sauté pan over medium heat. Add 2 tbsp butter.
Cook bread until golden brown on both sides (about 1 min per side)

3.       Make a 1 inch slit into the side of the toast. Pipe in strawberry mousse.

4.       Place toast on plate. Top with strawberry sauce.

5.       Drizzle rum sauce over and around the plate.

6.       Garnish with pecan studded bacon and powdered sugar.

Breakfast in Bed for Mother’s Day

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May 6, 2011

Dads and kids, treat Mom to breakfast in bed on Mother’s Day!

Harold Kelly from Melange Catering & Special Events shows food radio talk show host Cleverley Stone how to make a lobster quiche and heart-shaped French toast. These dishes are easy enough for the children to help their dads make and present the moms with a meal that is fit for a queen!

For more information about food, wine and dining in Houston, listen to Cleverley’s radio show,
Saturdays at Noon on Talk 650 AM. (By the way, she gives out prizes on every radio show!)
Bacon & Lobster Quiche
Ingredients
  • One 9 inch pie crust, unbaked (from frozen foods section-not deep dish)
  • 4 slices crisp bacon
  • 2 cups lobster meat (substitute crab if you’d rather)
  • 1/4 cup scallions, sliced
  • 1 cup Swiss cheese, shredded
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon nutmeg
Instructions
1. Preheat oven to 375 degrees. Line a quiche or pine pan with piecrust.
2. Cook bacon until crisp and set on paper towel to drain.
3. Layer half of the lobster (or crab) meat, scallions and Swiss cheese, covering bottom of piecrust.
4. Repeat layering process with remaining half of above ingredients.
5. Beat eggs then add milk, cream, salt, pepper, nutmeg and pour over lobster mixture.
6. Crumble bacon into small pieces and sprinkle on top, then bake 30 minutes.
Heart of Texas French Toast
Ingredients

  • 3 eggs
  • ¾ cup milk
  • Dash of vanilla extract
  • 1 tbsp. margarine
  • 4 pieces of bread (use a thick Texas Toast cut)
  • ½ cup powdered sugar
  • Heart-shaped cookie cutter (or your choice of shape)
Instructions
1. Place cookie cutter in center of individual slices of bread. Cut out the shapes. Set aside.
2. Crack the eggs into a medium-size bowl and beat well.
3. Mix in the milk and vanilla extract.
4. Put the margarine in a frying pan. Heat the pan on medium heat.
5. Dunk each piece of bread completely in the egg mixture.
6. Cook the bread in the frying pan on low heat until the underside is light brown (about 5 minutes).
7. Use a spatula to flip the bread over; cook for another 5 minutes.
8. Use the spatula to transfer the French toast to a plate. Sprinkle with powdered sugar and lots of love!

Sandwiches and Astros Omelette at Minute Maid Park

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What new foods await Houston Astros fans during the 2011 season at Minute Maid Park? Chef Jason Kohler shows food radio talk show host Cleverley Stone how to make two delicious new sandwiches that are vying for a spot on the ballpark’s menu, namely, the Hill Country Pulled Pork Hoagie and Texas Tom Turkey Sandwich.

Astros fans will have the opportunity to choose which sandwich will be on the menu by casting their vote at www.Astros.com/Sandwich.

During voting, the sandwiches will be available for purchase throughout the first half of the 2011 season
at the All-Star Carvery behind Section 156 on the main concourse. The winning sandwich, determined by total sandwiches sold and online voting, will be announced after the All-Star break and remain on the menu for the rest of the season.

For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out prizes on every radio show!)

Hill Country Pulled Pork Hoagie (Makes 4 sandwiches)
Source: Chef Jason Kohler, Minute Maid Park

Ingredients
Pork Roast
Porchetta Seasoning
Slaw (recipe below)
Chipotle Aioli (recipe below)
4 Sour Dough Hoagie Rolls

Directions
1. Rub the Porchetta Seasoning on the Pork Roast.
2. Smoke the Pork Roast at 250 degrees until fork tender (about 1 hour per pound).
3. Shred the Pork with your fingers.
4. Place shredded pork, slaw and aioli on the sourdough hoagies and Enjoy!

Chipotle Aioli
Ingredients
2 Tbs Dry Chipotle
1 cup Mayo
2 Tbs Lemon Juice
Salt to taste
Pepper to taste

Directions
1. Mix all ingredients together in a bowl and let rest to meld flavors together.

Slaw

Ingredients

  • 1 cup Cabbage, shredded
  • ½ cup Carrot, chopped
  • ¼ cup Green Onion, chopped
  • ¼ cup Cilantro, chopped
  • ½ cup Vinegar
  • ½ cup Honey
  • ½ cup Olive Oil

Directions

1. To make the vinaigrette – mix Vinegar, Honey and Olive Oil in a small mixing bowl.
2. In a large mixing bowl toss Cabbage, Carrots, Green Onions, and Cilantro together.
3. Toss the vinaigrette into the slaw and mix well.

Texas Tom Turkey Sandwich (Makes 4 sandwiches)

Ingredients

  • 4 Jalapeno Cheddar Kaiser Rolls
  • Smoked Turkey Breast
  • Dried Garlic
  • Chipotle Aioli (recipe below)
  • Bacon
  • Pepperjack Cheese
  • Corn Relish (recipe below)

Directions
1. Rub turkey breast with salt, pepper and dried garlic.
2. Smoke Turkey Breast at 350 degrees until well done (about 30 minutes per pound).
3. Slice turkey and place all ingredients on the Jalapeno Kaisers and Enjoy!

Corn Relish

Ingredients

  • 1 cup Sweet Corn
  • ½ cup Diced Onion
  • ½ cup Diced Tomato
  • ½ cup Diced Bell Pepper
  • 1/4 cup Diced Jalapeno
  • ¼ cup Lime Juice
  • ¼ cup Chopped Cilantro
  • Salt
  • Pepper

Directions
1. Mix all ingredients together and chill until use.

Chipotle Aioli
Ingredients
2 Tbs Dry Chipotle
1 cup Mayo
2 Tbs Lemon Juice
Salt to taste
Pepper to taste

Directions
1. Mix all ingredients together and chill until use.

Chef Fred Arnold cooks Sunday morning breakfast for the Astros in their clubhouse and shows Cleverley Stone how to make the Astros Omelette, a favorite among players.

Arnold donates his Sunday salary to Grand Slam for Youth Baseball, a charitable organization that provides college scholarships for Texas youth.