Chef Steve Haug from Del Frisco’s Double Eagle Steakhouse shows food radio talk show host Cleverley Stone how to make two festive holiday desserts: Pumpkin Bread Pudding and White Chocolate Banana Bread Pudding.
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 free restaurant gift certificates on every radio show!)
Pumpkin Crème Brulee
Source: Chef Steve Haug, Del Frisco’s Double Eagle Steak House
2 cups Heavy whipping cream
1 cup Granulated sugar
1 tablespoon Vanilla extract
1/2 cup Egg yolks
1 cup Pumpkin pie mix, canned
1/2 teaspoon Ground cinnamon
Directions
1. Place heavy cream vanilla extract and sugar in medium pot over medium heat till it reaches 100 degrees.
2. Place egg yolks in mixing bowl and temper with hot cream mixture.
3. Add pumpkin pie mix and ground cinnamon and mix well.
4. Pour into individual crème brulee dishes and bake in oven at 275 degrees for 35 minutes.
5. Remove from oven, let sit in the refrigerator for one hour.
6. Lay a thin layer of granulated sugar on top of custard, and slowly burn with a crème brulee torch.
If you do not have a torch, set oven on broil and caramelize the sugar that way.
White Chocolate Banana Bread Pudding
Ingredients
2 cups Heavy whipping cream
6 ounces Evaporated milk
6 ounces Condensed milk
1/2 cup Sugar, granulated
6 ounces White chocolate
1/2 cup Egg yolks
3 Eggs
3 Ripe bananas
8 ounces Stale bread
Directions
1. Place heavy whipping cream, milks and sugar in medium size pot and cook over medium heat until temperature
has reached 100 degrees, make sure not to overcook.
2. Add white chocolate to milk mixture slowly until all chocolate is completely melted.
3. In separate bowl whisk egg yolks and eggs together.
4. Slowly temper the milk mixture into the eggs.
5. Cube the stale bread and slice the bananas and then add milk mixture, let sit refrigerated for one hour.
6. Place mixture into baking dish and cook at 275 degrees for 30 minutes.
7. Serve with a butterscotch sauce and vanilla ice cream for optimal enjoyment.
Chef Steve Haug from Del Frisco’s Double Eagle Steak House shows food radio talk show host Cleverley Stone how to make a regal-looking dish: Crown Pork Roast with stuffing and gravy, with a sweet potato side dish.
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 free restaurant gift certificates on every radio show!)
Ultimate Pork Crown Roast
Source: Tyler Florence (www.FoodNetwork.com)
Prepared by Chef Steve Haug, Del Frisco’s Double Eagle Steak House
12 to 14 servings
Special equipment: roasting pan fitted with roasting rack
Ingredients
1/2 bunch thyme, leaves only
1/2 bunch fresh sage, leaves only
2 cloves garlic, gently smashed and paper removed
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
10 pounds pork rib roast (about 12 to 14 ribs)
Apple Pecan Stuffing, recipe below
Gravy, recipe below
Watercress, for garnish, optional
Directions
1. Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.
2. In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash
to break up herbs and garlic. Add oil, about 1 cup, and combine with pestle.
3. Take crown roast of pork and if your butcher hasn’t already prepared it, clean the bones of meat with a boning knife
(French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps.
4. Rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet
and secure with kitchen twine so it holds its crown shape. Cook’s note: if you are doing this by yourself, using a skewer to help
hold its shape while you wrap the kitchen twine around the roast.
5. Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce.
Set aside to bring the pork to room temperature prior to cooking.
6. Fill the cavity with Apple Pecan Stuffing.
7. Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes,
an instant-read thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness,
remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes
before cutting. Serve with Apple Pecan Stuffing and Gravy. Garnish with watercress, if desired.
Apple Pecan Stuffing
Source: Tyler Florence (www.FoodNetwork.com)
6 to 8 servings
Ingredients
3 tablespoons extra-virgin olive oil, plus extra for finishing
1/2 bunch fresh sage
1/2 bunch fresh thyme
1 large Spanish onion, thinly sliced
Kosher salt and freshly ground black pepper
3 Granny Smith apples, peeled and diced
1 1/2 cups raw pecans
2 eggs
3/4 cup heavy cream
1 1/2 cups low-sodium chicken stock
5 cups sourdough bread (crusts removed), hand-torn into 1-inch pieces
1/4 bunch fresh flat-leaf parsley, roughly chopped
Directions
1. Set a large sauté pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry,
infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain – these can be as a garnish, if desired.
2. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples.
Crush the pecans and add to the pan. Add more oil, if needed, and season with salt and pepper. Gently sauté until pecans are lightly toasted and apples
are just cooked slightly – about 3 to 5 minutes.
3. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans
and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
4. Scoop stuffing into cavity of pork crown roast and cook accordingly with roast.
3 tablespoons all-purpose flour
1 (12-ounce) bottle hard cider
1 cup chicken broth
1 lemon, juiced optional
Directions
1. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat.
Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps.
Cook and stir the roux until its light brown.
2. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick.
Check for seasoning – add lemon juice if necessary. Serve the cider gravy with the pork roast and stuffing.
Sweet Potato Casserole
Source: Chef Steve Haug, Del Frisco’s Double Eagle Steak House
Ingredients
4 pounds of Large Yams
2 Eggs
1/4 Brown Sugar
1/4 Granulated Sugar
1 tablespoon Fresh Ginger, minced
1 teaspoon Vanilla Extract
1/2 teaspoon Kosher Salt
2 ounces Unsalted butter, melted
1. Wrap yams in foil and bake in oven at 400 degrees for an hour and a half.
2. Combine eggs, sugars, ginger, vanilla, salt and butter in medium size mixing bowl.
3. Peel ready sweet potatoes and combine with other ingredients into mixing bowl.
4. Place pecans, brown sugar and butter in medium size skillet cook over medium heat for 5 minutes.
5. Place sweet potato mixture into a casserole dish and top with the pecan mixture.
6. Bake in 350 degree oven for 15 minutes.
For a complete menu for restaurants participating in Houston Restaurant Week, visit the Houston Restaurant Week Web site. The event benefits the End Hunger Network.
Click here to watch video of Chef Haug and anchor Sibila Vargas prepare the recipe on FOX 26 Morning News.
Sundried Tomato-Parmesan Crusted Salmon
Ingredients:
1 8oz. portion fresh Atlantic Salmon
2 Tbsp grated parmesan cheese
2 Tbsp Panko Bread Crumbs
2 Tbsp chopped sundried tomatoes
1/4 tsp salt and pepper
1/2 Tbsp olive oil
Directions:
Season Salmon with salt and pepper.
Heat olive oil in hot skillet.
Sear salmon for 2 minutes. (Sear 1 minute 45 seconds on one side. 15 seconds on other side.)
Mix together parmesan cheese, bread crumbs, sundried tomatoes, salt and pepper.
Place salmon on a baking sheet and generously top with parmesan mixture.
Place salmon in oven at 350 degrees for 10 minutes.
Beurre Blanc
Ingredients:
1/2 cup white wine
1/4 cup heavy whipping cream
1/4 lb. unsalted butter, cubed
1 Tbsp minced shallots
1/4 tsp dried thyme
1/4 tsp cracked black pepper
1 Tbsp Dijon mustard
1 Tbsp chopped fresh tarragon
1/4 tsp salt
Directions:
Put white wine, shallots, thyme and black pepper in a sauce pan and cook on med-high heat until almost dry. (About 4 minutes)
Add heavy whipping cream and cook until cream is reduced by one-half.
Take the pot off the heat and slowly whisk in the butter until all mixed in.
Strain sauce through a fine mesh strainer.
Add mustard, fresh tarragon and salt.
Remove salmon from oven, place on plate (longer seared side up) and spoon tarragon-Dijon beurre blanc over the top.
