Never Forget Egg Day...
Localavore Challenge Examples
Breakfast
Crunchy Berry Good Breakfast
Granola, Goat Yogurt, Strawberry, Blueberries, Honey, Salt
Granola
Goat Yogurt
Strawberries
Blueberries
Honey
Salt
Wash the berries off in a colander. Remove the strawberry tops, and cut into quarters. Mix the berries with the yogurt, and a pinch of salt. Place the berry yogurt mixture in a bowl and drizzle with honey until the desired sweetness.
Jambalya “Benedict”
Rice Cake, Fried Egg, Peanut Potatoes, Andouille, Spring Onion, Bell Pepper Hollandaise
Rice
Eggs
Peanut Potatoes
Andouille
Spring Onion
Bell Pepper
Salt
Cane Vinegar
Tomatoes
Garlic
Bay leaf
Butter
Thyme
Overcook popcorn rice in salted water, spread onto sheet tray and season with cane vinegar, salt, and sugar. Once cooled enough to handle, form the rice into cakes about the size of an English muffin. Boil the potatoes in water with bay leaf, salt, garlic, and thyme until just cooked. Cut the onion, Bell Pepper, Andouille, tomatoes into small cubes about the same size. Clarify butter on the stove. Place two egg yolk into blender, blend until smooth and pale yellow color starts to appear, add bell peppers, season with salt. Slowly drizzle warm clarified butter into the yolks until the sauce has an airy consistency. Heat saucepan on medium heat and sauté the Andouille, onion, tomatoes, and potatoes, until golden brown, remove from pan. Saute the rice cake in the reserved Andouille onion pan until heat through. In an egg pan, fry an egg sunny side up. Place the cake on the plate, and spread the vegetables around. Dab a bit of the sauce on top of the cake, place the egg on the cake, and finish with the bell pepper hollandaise.
Lunch
Beet Rocket Salad
Arugula, Shaved Beets, Goat Feta, Cane Vinegar, Cherry Tomatoes, Salt
Arugula
Beets
Goat Feta
Cane Vinegar
Cherry Tomatoes
Salt
Split Cherry tomatoes in half, and roast cut side up in the oven for about an hour at 300F. Season the arugula with cane vinegar and salt. Arrange the greens on the plate, and shave thin slices of raw beets onto salad. Finish the salad with the oven roasted tomatoes and goat feta.
The Chicken & The Egg
Cornmeal Roasted Chicken, Herb Salad, Brown Butter Mayonnaise
Chicken
Eggs
Butter
Cornmeal
Herbs
Cane Vinegar
Salt
Cut chicken breast into strips, and pound until about ¼”. Melt butter until it begins to foam, and the milk solids are toasted (it should smell like grilled cheese). Place egg yolk in blender and slowly add the brown butter, season with salt. Whisk together the remaining egg whites with water, dredge chicken in the whites, then cornmeal, and bake in oven 400F until crisp and cooked through. Place all of the fresh herbs you have (Parsley, celery leaves, tarragon, chervil, picked thyme, oregano, etc.) in a bowl. Fry off egg sunny side up in a little butter. Place the brown butter on the plate. Place the chicken on top, then the egg. Season herb salad at the last minute with vinegar and salt, then place on top of egg.
Dinner
Shrimp Creole
Shrimp, Peppers, Onions, Tomato, Rice
Shrimp
Bell Peppers
Celery
Onion
Tomatoes
Rice
Garlic
Tomato Juice
Bay leaf
Thyme
Peel shrimp, wash and reserve the shells. Cut up the tomato into cubes the same size as the onions, peppers and celery. Roast shells in the oven until the kitchen smells like shrimp. Place shells in water with bay leaf, and simmer for 45 minutes. Strain and reserve the liquid. In a heavy soup pot, sauté half the onion, celery and pepper mixture until translucent, add tomatoes and cook until all water is evaporated. Add the shrimp stock, garlic, bay leaves, and thyme, cook for twenty minutes. Place the rest of the vegetable into the pot along with the tomato juice. Cook for twenty minutes with the lid off. Remove from heat, add the shrimp and let sit for ten minutes. Cook the rice according to package instruction, and serve the shrimp creole over the cook rice.
Local Steak “Fiorentine”
Seared Steak, Arugula, Shaved Asiago
Grass-Fed Ribeye or Porterhouse
Arugula
Salt
Pepper
Asiago
Season and grill the steak until the desired temperature, medium rare (135F) is preferred but not mandatory. Take the steak off the grill and shave the asiago cheese on top, let rest for eight minutes.
Dress the arugula with some of the meat juices which have gathered while the steak is resting, and place the greens on the plate. Put steak on top of greens.
Smoked Tomato Soup
Yellow Tomato
Onion
Garlic
Water
Cream
Smoke
Tarragon
Butter
Cut in half some of the tomatoes. Smoke the split tomatoes (cut side up) until the outsides are well browned. Cut the onions into small squares, and pick the tarragon while reserving the stem. Melt the butter in a soup pot, add onions, and tarragon stem. Let sweat for about five minutes, or until the onions are translucent. Remove the tarragon stem, and add chopped garlic. Cook until you can smell the garlic, then add the tomatoes, both smoked and raw to pot. Cover with just enough water, season with salt and cook just below a simmer for thirty minutes. Add a little cream. Blend the mixture up, and strain to remove all the seeds and skin. Reduce to desired consistency, serve with tarragon. Soup can be served hot or cold, and would pair nicely with a nice value white wine from perhaps the Macconais.
Bon Soup!
Onion
Garlic
Water
Cream
Smoke
Tarragon
Butter
Cut in half some of the tomatoes. Smoke the split tomatoes (cut side up) until the outsides are well browned. Cut the onions into small squares, and pick the tarragon while reserving the stem. Melt the butter in a soup pot, add onions, and tarragon stem. Let sweat for about five minutes, or until the onions are translucent. Remove the tarragon stem, and add chopped garlic. Cook until you can smell the garlic, then add the tomatoes, both smoked and raw to pot. Cover with just enough water, season with salt and cook just below a simmer for thirty minutes. Add a little cream. Blend the mixture up, and strain to remove all the seeds and skin. Reduce to desired consistency, serve with tarragon. Soup can be served hot or cold, and would pair nicely with a nice value white wine from perhaps the Macconais.
Bon Soup!
"Sunshine" Roasted Pepper Sauce
Anaheim Peppers
Onion
Garlic
Flour
Butter
Milk
Parmesan
Chicken Stock
Spinach
Cilantro
Limes
Roast the peppers over an open-flame, place in a covered bowl or bag. Enclosing the peppers creates steam and makes them easier to peel. Peel the peppers. Cut the up the onion and pepper into similar size pieces. In a sauce pot, melt the butter over medium heat, add the onion and pepper, sweat for five minutes or until the onion becomes translucent, add the garlic and season with salt. Sprinkle the top with flour and incorporate, it should be a bit gooey, no worries. Begin to add the stock a little at a time, making sure there are no lumps, and continue to stir until the desired amount. Let this cook for about fifteen minutes or so on low heat, basically you want to cook out the flavor of the flour. Add a little parmesan and lime zest. Transfer mixture to a blender. Add cilantro, leaves and stem, and spinach to mixture while blending. Once the mixture is well blended and smooth, strain and cool down immediately. The faster the cooling, the brighter green the sauce will be.
Makes a great sauce for enchiladas
Onion
Garlic
Flour
Butter
Milk
Parmesan
Chicken Stock
Spinach
Cilantro
Limes
Roast the peppers over an open-flame, place in a covered bowl or bag. Enclosing the peppers creates steam and makes them easier to peel. Peel the peppers. Cut the up the onion and pepper into similar size pieces. In a sauce pot, melt the butter over medium heat, add the onion and pepper, sweat for five minutes or until the onion becomes translucent, add the garlic and season with salt. Sprinkle the top with flour and incorporate, it should be a bit gooey, no worries. Begin to add the stock a little at a time, making sure there are no lumps, and continue to stir until the desired amount. Let this cook for about fifteen minutes or so on low heat, basically you want to cook out the flavor of the flour. Add a little parmesan and lime zest. Transfer mixture to a blender. Add cilantro, leaves and stem, and spinach to mixture while blending. Once the mixture is well blended and smooth, strain and cool down immediately. The faster the cooling, the brighter green the sauce will be.
Makes a great sauce for enchiladas
Portobella w/ Parmesan Polenta
Mushroom Caps...4ea
Oil...Enough
Garlic...1 Clove
Soy Sauce...2t
Lemon Juice...1T
Cornmeal...1C
Water...2C
Veggie Broth...2C
Salt...TT
Parmesan Cheese....1/2C
Pepper...TT
Chive...TT
Parsley...TT
Pine Nuts...TT
TT = To Taste
t = teaspoon
T = Tablespoon
C = Cup
ea = each
Brush caps with oil, season with garlic, soy and lemon juice. Cook cormeal (polenta) with a 4 to 1 ratio. Toast pine nuts. Add four times the amount of liquid to desired amount of cornmeal, cook until done, fold in parmesan cheese. Grill caps, slice on a bias, and garnish with chives, parlsey, and pine nuts. Cheers.
Oil...Enough
Garlic...1 Clove
Soy Sauce...2t
Lemon Juice...1T
Cornmeal...1C
Water...2C
Veggie Broth...2C
Salt...TT
Parmesan Cheese....1/2C
Pepper...TT
Chive...TT
Parsley...TT
Pine Nuts...TT
TT = To Taste
t = teaspoon
T = Tablespoon
C = Cup
ea = each
Brush caps with oil, season with garlic, soy and lemon juice. Cook cormeal (polenta) with a 4 to 1 ratio. Toast pine nuts. Add four times the amount of liquid to desired amount of cornmeal, cook until done, fold in parmesan cheese. Grill caps, slice on a bias, and garnish with chives, parlsey, and pine nuts. Cheers.
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