Brunch

The Back Story

Seafood Bloody Mary

Frank Brigtsen – Brigtsen’s Restaurant

2 Tablespoons pomace olive oil

½ cup finely diced carrot

1 ½ cups finely diced celery

2 Tablespoons finely chopped flat-leaf parsley

1 each anchovy filet

4 teaspoons celery salt

1 teaspoon celery seeds

2 teaspoons granulated garlic

2 teaspoons granulated onion

½ teaspoon salt

¼ teaspoon ground black pepper

6 cups puréed canned tomatoes

2 teaspoons granulated white sugar

½ teaspoon white vinegar

3 Tablespoons Worcestershire Sauce

1 Tablespoon prepared horseradish

1 Tablespoon soy sauce

2 teaspoons Crystal hot sauce

1 ½ teaspoons lemon juice

1 ½ teaspoons lime juice

1)    Heat the olive oil in a pot over high heat. Add the carrots and celery. Cook, stirring occasionally, until the celery becomes soft.

2)    Reduce heat to low. Add the parsley, anchovy, celery salt, celery seeds, garlic, onion, salt, and black pepper. Cook, stirring constantly, for 1-2 minutes.

3)    Add the tomato purée, sugar, and vinegar. Stir until well blended. Bring the mixture to a boil. Reduce heat to low and simmer for 30 minutes.

4)    Add the Worcestershire Sauce, horseradish, soy sauce,  Crystal Hot Sauce, lemon juice, and lime juice. Whisk until well blended. Remove from heat and purée the mixture.

5)    Transfer to a plastic container and refrigerate until fully chilled.

6)    Serve with boiled shrimp, chilled crab claws, and chilled sautéed jumbo lump crabmeat. Garnish with sliced lemon and celery leaves.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Pork Ingredients

·      1pound pork shoulder, chopped into 1 inch cubes

·      1 tablespoon garlic, minced

·      1 sprig of rosemary

·      1 sprig of thyme

·      2 tablespoons olive oil

·      1 tablespoon flour   

·      1 tablespoon duck fat

·      ½ cup Riesling

·      2 tablespoons butter

·      1 tablespoon parsley, chopped

·      2 tablespoons Parmesan cheese

·      2 tablespoons crushed bread crumbs

·      2 eggs

·      Salt and pepper to taste

Method

-      Mix the cubed pork with the chopped garlic, rosemary, thyme, olive oil and flour together

-      Heat up a skillet and add the cubed pork mixture, browning the meat all over, about 5 to 7 minutes

-      Add 1 tablespoon duck fat to the pork then place in the oven at 375 degrees for 20 minutes

-      Remove the pork from the oven after 20 minutes and add the white wine, 2 tablespoons of butter and parsley

-      Cook 2 eggs in 1 tablespoon of butter until egg whites are firm for sunny side up egg

-      Combine the beans when they are tender to the cooked pork and top with the sunny side up egg, and garnish with Parmesan cheese and bread crumbs

Speckled Beans Ingredients

·      2 tablespoons duck fat

·      3 tablespoons green pepper, seeded and small diced

·      3 tablespoons celery, small diced

·      3 tablespoons yellow onion, small diced

·      2 cups Speckled Butter Beans

·      1 smoked turkey neck

·      1 jalapeno, sliced in half

·      1 quart chicken stock

·      2 tablespoons butter

·      1 teaspoon Cajun spice

·      Salt and pepper to taste

Method

-      Heat up a Dutch oven and place 2 tablespoons of duck fat in

-      Add the green pepper, celery and onions, sweat for about 5 to 7 minutes

-      Add the smoked turkey neck and jalapeno

-      Place your drained speckled beans in the pot

-      Pour in chicken stock until almost covering the beans, but not completely

-      Add the butter and Cajun spice then cover the pot and set under low flame for at least 2 hours or until the beans are tender

Ingredients
  • 1 pound pork shoulder, chopped into 1 inch cubes
  • 1 tablespoon garlic, minced
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 2 tablespoons olive oil
  • 1 tablespoon flour
  • ½ cup Riesling
  • 2 tablespoons butter
  • 1 tablespoon parsley, chopped
  • 2 tablespoons Parmesan cheese
  • 2 tablespoons crushed bread crumbs
  • 2 eggs
  • 3 tablespoons duck fat
  • 3 tablespoons green pepper, seeded and small diced
  • 3 tablespoons celery, small diced
  • 3 tablespoons yellow onion, small diced
  • 2 cups Speckled Butter Beans
  • 1 smoked turkey neck
  • 1 jalapeno, sliced in half
  • 1 quart chicken stock
  • 2 tablespoons butter
  • 1 teaspoon Cajun spice
  • Salt and pepper to taste
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