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Bacon Day Recipes

Candied Bacon Ingredients:

1/2 cup brown sugar

2 tablespoons maple syrup

About 1/2 pound bacon

Directions:

  1. Heat oven to 350°F and place a rack in the middle.

  2. Mix together the brown sugar and maple syrup in a medium bowl; set aside.

  3. Line a baking sheet with aluminum foil or parchment paper and arrange the bacon strips parallel, side by side. Evenly coat both sides of the bacon with the sugar-syrup mixture by either dipping each piece into the mixture or applying it with a pastry brush. Cook until the bacon looks caramelized, about 20 minutes. Let cool for 15 minutes before serving.

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Cooking Breakfast with Mom with Chef Sharon Murphy of Surfas Culinary District

Buttermilk Lemon Pound Cake

Yield: 1 loaf

2 cups unbleached all-purpose flour*

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon kosher salt*

5 ounces unsalted butter*, softened, plus more for greasing

1 cup granulated sugar

2 large eggs

1-1/2 teaspoons vanilla bean paste*

2/3 cup buttermilk

1/3 cup granulated sugar

1/4 cup freshly squeezed lemon juice

Preheat the oven to 350°F. Grease the bottom and sides of an 8-1/2 by 4-1/2 inch loaf pan* with butter. In a medium bowl, whisk together the flour, salt baking soda and baking powder. Set aside.

Using a stand mixer, on medium-low speed, beat the butter, vanilla bean paste, and 1 cup of sugar until smooth. Add the eggs one at a time, mixing on medium speed until well combined before adding the second egg. Scrape down the side of the bowl with a silicone spatula.

With the mixer on low speed, add half of the flour mixture to the butter mixture and mix until just combined. Add half of the buttermilk, again mixing until combined. Add the remaining flour, then the buttermilk, mixing well after each addition.

Using a silicone spatula, scrape the batter into the prepared pan and spread evenly, nudging the batter into the corners of the pan. Bake until a bamboo skewer or toothpick inserted in the middle comes out clean, about 40 minutes.

Meanwhile, to make the lemon syrup, stir the remaining sugar and lemon juice together in a small saucepan. Cook over medium heat until the sugar is dissolved. Turn off the heat, don't let it boil. Set aside until the cake has finished baking.

Remove the cake from the oven and run a small knife around the cake to loosen it from the pan. Invert it onto a piece of parchment paper* and place on a rimmed baking sheet. Poke a dozen or so holes in the bottom of the cake with a bamboo skewer. Then, with a silicone pastry brush*, brush half of the lemon syrup onto the bottom of the cake. If the syrup begins to thicken, reheat over low heat. Turn the cake over and poke a dozen or so holes into the top of the cake. Brush on the remaining syrup, filling the holes. Let the cake cool to room temperature before slicing.

*available at Surfas Culinary District

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Cooking Breakfast with Mom with Chef Sharon Murphy of Surfas Cuilnary District

Tomato Cheese Tart

Served in Muffin Tins 24

Ingredients:

  • 20-oz. bag refrigerated Simply Potatoes shredded hash browns
  • 1 tbsp. olive oil*
  • 1 tsp. sea salt*
  • ½ tsp. ground black pepper*
  • 2 cups cheddar cheese*, divided use
  • 9 extra large eggs, divided use
  • ½ cup tomato, diced
  • ½ cup orange bell pepper, diced
  • Parsley, finely chopped
  • ½ cup 2% milk

Instructions:

  1. Preheat oven to 400°.
  2. Spray 24 muffin tins* with cooking spray*.
  3. Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
  4. Divide mixture evenly between 24 muffin tins and press down.
  5. Sprinkle each with parsley.
  6. Bake at 400° about 10-15 minutes or until potatoes are crispy.
  7. Meanwhile, whisk* remaining 8 eggs in a large mixing bowl*.
  8. Add remaining 1 cup cheese, remaining salt and pepper*, tomatoes, orange bell pepper and milk.
  9. Stir to combine.
  10. Pour egg mixture evenly over each potato muffin crust.
  11. Sprinkle with additional salt, pepper and parsley if desired.
  12. Bake an additional 10-15 minutes or until eggs are cooked through.
  13. Allow muffins to cool in muffin tins about 5 minutes before removing.
  14. Serve hot or lukewarm.

*available at Surfas Culinary District *Recipes Courtesy of Chef Sharon Murphy of Surfas Culinary District Costa Mesa.

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Cooking Breakfast with Mom with Chef Sharon Murphy of Surfas Culinary District

Granola fruit parfait

Granola

Ingredient:

3 cups rolled oats

2 cups nuts or seeds (using pumpkin seeds in case of allergies)*

1 ½ teaspoons salt*

½ cup unsweetened coconut*

¼ teaspoons cinnamon*

½ cup grapeseed oil*

½ cup acacia honey*

¾ teaspoon vanilla bean paste*

¾ cup dried fruit chopped*

Method:

  1. Preheat 350 degrees.
  2. Mix dry ingredients in a bowl.
  3. Add spices.
  4. Stir in liquids.
  5. Put granola on parchment lined baking sheet.
  6. Bake 40 minutes until light brown and toasty.
  7. Every 15 minutes toss, for even coloring. Add coconut in last 15 minutes.

Let cool.

YOGURT PARFAIT

Ingredients:

2 cups vanilla yogurt

1 cup granola

4 blueberries

4 strawberries

Method:

In a large glass, layer 1 cup yogurt, 1/2 cup granola and ½ fruit. Repeat layers.

*available at Surfas Culinary District

*Recipes Courtesy of Chef Sharon Murphy of Surfas Culinary District Costa Mesa.

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TAKE ME OUT TO THE BALL GAME! Tailgating 101: Beyond the Bratwursts with Chef Schultz of Sessions West Coast Deli and Chef Curran

Bratwurst

Yield approx. 18-20 Brats

INGREDIENTS:

10 feet Hog Casings, Medium Size (29/32 mm) 3 ½ lbs Pork Shoulder, cubed 1” (or fine ground) ½ lb Pork Back Fat 1 lb Chicken thighs, cubed 1” (or fine ground) 5 tsp Kosher Salt* 2 tsp White Pepper* 2 tsp Ground Mustard* 1 ½ tsp Nutmeg, Fresh Grated* 1 ½ tsp Dried Sage* 1 cup Nonfat Milk Powder ½ cup Cold Water 2 Tbs Agave Nectar 4 ea

Eggs

COOKING NOTES:

  • Below is the method for making bratwurst sausage links.
  • The classic method for cooking them is to poach them gently in a light bodied lager like Budweiser. Darker, heavier beers tend to overpower the delicate flavors of the nutmeg and sage. Poach them to an internal temperature of about 155 degrees but not higher.
  • After poaching them, some chefs will let them cool in the beer and, when ready to serve, simply remove them from the beer and place them directly on a hot grill to char and heat through.
  • Just be careful of overcooking!! You don’t want to ever go above 165 degrees or the casings could split and the juices will flow right out of the sausage!
  • Serve on a warmed roll with mustard and any other topping you like on your Brat!

METHOD:

  1. Gently rinse casings in cool water and then soak in warm water for at least 30 minutes to soften.
  2. Place cubed pork shoulder, pork fat and chicken thighs on a sheet pan* in a single layer and place in freezer for 30 minutes. You want to have a light frozen crunch on the surface but not frozen through.
  3. Place grinder parts* in freezer to chill with the meat.
  4. Grind all meat and fat through large plate (1/4”)*. Put meat back in freezer for 20 minutes.
  5. While meat is chilling, combine remaining ingredients with a whisk* to break down egg yolks and dry ingredients. Place in refrigerator to chill. It may remain a little chunky but that’s ok!
  6. Grind all meat a second time through the small plate (5/32”)*
  7. Pour cold mixture over meat and, using gloved hands, mix until just combined.
  8. Place meat mixture in the bowl of a mixer* fitted with a paddle attachment*. Depending on the size of your mixer you may need to do this in a few batches.
  9. Mix on medium speed for about 45 seconds to 1 minute. You are looking for a tacky mixture with all liquid blended into the meat.
  10. Place meat in refrigerator as you prepare your sausage stuffer.
  11. Spray the horn of your sausage stuffer* with non-stick spray* until very well coated.
  12. Gently slide the casing on to the horn and remove plastic holder.
  13. Move casing back and forth to ensure it slides easily.
  14. Fill hopper with sausage mix being sure to press mixture down and avoid air pockets.
  15. Install hopper onto gear box and place at one end of your work table.
  16. Pour a few cups of water onto your workspace to ensure sausage can move freely. If surface is not wet the casings might “grab” the counter and tare.
  17. Press just enough sausage through the horn so that it is visible through the end of the horn.
  18. Pull enough casing off the end of the horn to tie a knot. Pull casing back onto horn to tighten it up.
  19. Slowly begin cranking stuffer with one hand while guiding the flow of sausage with the other.
  20. If you see air pockets forming, use a sausage pricker or needle to pop them. Don’t worry, sausage won’t come out of the holes!
  21. When you have used all of the mixture, pull 4” of casing from horn and cut.
  22. Look all over the sausage for air bubbles and pop if you see any!
  23. Hold the beginning of your sausage in your left hand facing your left. Reach over 4” and pinch the casing between your left fore-finger and thumb. Reach over 4” more and pinch with your right fore-finger and thumb. You should now be holding what will become the 2nd sausage on the link. Twist the sausage towards your body 7 times. Reach over 4” and pinch the casing between your left fore-finger and thumb. Reach over 4” more and pinch with your right fore-finger and thumb. You should now be holding what will become the 4th sausage on the link. Twist the sausage towards your body 7 times.
  24. Continue this process, twisting every OTHER sausage towards your body 7 times. The sausage that you are skipping between them is automatically twisted by what you are doing.
  25. When you have twisted all sausages, cut between the links with sharp scissors*.
  26. These will last about 3-4 days in the refrigerator or up to 3 months in the freezer.

*available at Surfas Culinary District

Recipes courtesy of Chef Thomas Curran

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TAKE ME OUT TO THE BALL GAME! Tailgating 101: Beyond the Bratwursts with Chef Schultz of Sessions West Coast Deli and Chef Curran

Ginger Curry Mustard

Yield: 1 cup

1 cup yellow mustard seeds, whole*

2 cup white vinegar

1 cup granulated sugar

2 tbsp dry mustard powder*

2 tsp grated ginger

2 tsp curry powder*

Combine first four ingredients in a sauce pot bring to a simmer. Simmer 8 minutes until mustard seeds become tender.

Cool, mixture will thicken when cooled. While still slightly warm, whisk or stir in the fresh ginger pulp and curry powder.

*available at Surfas Culinary District

Recipes courtesy of Chef Maxmilian Schlutz of Sessions West Coast Deli

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TAKE ME OUT TO THE BALL GAME! Tailgating 101: Beyond the Bratwursts with Chef Schultz of Sessions West Coast Deli and Chef Curran

Ginger Shandy

Yield: 12 oz

6 oz ginger beer*

6 oz Franziskaner Weissbier*

16 oz pilsner glass

In a tall pilsner glass, pour beer in the bottom of the glass and gently top with the ginger beer. Can be served with a lemon wedge, lime wedge or simply on its own.

*available at Surfas Culinary District

Recipes courtesy of Chef Maxmilian Schlutz of Sessions West Coast Deli

Beermosa

Yield: 12 oz

6 oz Matilda by Goose Island Brewery*

6 oz orange juice

16 oz pilsner glass

In a tall pilsner glass, pour beer in the bottom of the glass, gently top with the orange juice. Can be served with a lemon wedge, lime wedge or simply on its own.

*available at Surfas Culinary District

Recipes courtesy of Chef Maxmilian Schlutz of Sessions West Coast Deli

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TAKE ME OUT TO THE BALL GAME! Tailgating 101: Beyond the Bratwursts with Chef Schultz of Sessions West Coast Deli and Chef Curran

Bombay Bratwurst

Yield: 2 cup

1 each French roll 4-6"

1 each bratwurst*

2 tbsp Kachumber Salad, see recipe

2 tbsp Ginger Curry Mustard, see recipe

2 tbsp Cilantro Mint Chutney, see recipe

1 each Pickled Jalapeno*

1 tbsp Pickled Onions*, see recipe

1 spring whole leaf cilantro

Lightly toast your split French roll, and stuff with bratwurst. Spoon Ginger Curry Mustard seeds over the bratewurst, top seeds with Kachumber Salad. Spoon Cilantro Mint Chutney on top of the salad, pile the Pickled Onions on top and lay a cilantro sprig over the length of the bratwurst.

Serve the Pickled Jalapeno on the side and enjoy depending on your love of heat.

*available at Surfas Culinary District

Recipes courtesy of Chef Maxmilian Schlutz of Sessions West Coast Deli

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TAKE ME OUT TO THE BALL GAME! Tailgating 101: Beyond the Bratwursts with Chef Schultz of Sessions West Coast Deli and Chef Curran

Kachumber Salad

Yield: 2 cup

1 tbsp chopped cilantro

1 cup chopped cucumber

1 cup chopped red onion

1 each roma tomato

1 each jalapeno sliced

1/4 tsp cumin powder*

1 tbsp lemon juice

1 tsp granulated sugar

Kosher salt*, to taste

Combine all ingredients in a bowl and toss gently with a spoon. Let sit for at least 20 minutes so that the flavors marry.

*available at Surfas Culinary District

Recipes courtesy of Chef Maxmilian Schlutz of Sessions West Coast Deli

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TAKE ME OUT TO THE BALL GAME! Tailgating 101: Beyond the Bratwursts with Chef Schultz of Sessions West Coast Deli and Chef Curran

Cilantro Mint Chutney

Yield: 2 cup

1 cup chopped cilantro

1 cup mint leaves

1/2 cup baby spinach

3 garlic cloves

1/4 inch peeled ginger

3 tbsp coconut*

1 tsp cumin powder*

3 tbsp lemon juice

1 Serrano chile

1/4 cup olive oil*

Kosher salt*, to taste

Combine all ingredients except olive oil in a blender or mixer and pulse until broken down. Slowly pour oil until all ingredients are emulsified. Add more oil if necessary so that it reaches a smooth consistency. Season with kosher salt to taste. Keep sealed tightly in an airtight jar and keep refrigerated.

*available at Surfas Culinary District

Recipes courtesy of Chef Maxmilian Schlutz of Sessions West Coast Deli

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