Archive for May, 2011
Brunch Bliss: Eggs Benedict on Potato Waffles With Spinach Parmesan Sauce
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The restaurant version, via Flickr user PetroleumJelliffe, thank you!
Have the breakfast blues? Try this creative twist on the traditional Eggs Benedict recipe from Executive Chef Brian Ellis of the gastropub The Smith restaurant on 3rd Avenue in NYC’s East Village. Brian is a seasoned NYC chef who has worked with Rocco DiSpirito at the Union Pacific and Brasserie 360. Currently overseeing the kitchen and staff at The Smith, he serves innovative dishes with free range meats and local organic produce. About the waffle, Chef Brian says: “The potato waffle soaks up the runny eggs and hollandaise in a way that no English muffin can”.
This video was filmed with Chef Brian and the staff of Better Tv. Enjoy and have a wonderful weekend! P.S. Happy Mother’s day to all of the worlds wonderful moms! ♥
Potato Waffle Benedict With Creamed Spinach Parmesan Sauce
Chef Brian Ellis
The Smith Restaurant
Serves: 2-3
Potato Waffle:
2 Idaho potatoes coarsely grated (Chef Brian says Idaho work best as they have less starch)
2 tbsp Spanish onion coarsely grated
2 whole eggs
1/2 cup flour
pinch salt and pepper
2 tsp baking powder
Combine all ingredients in a food processor. Spray a waffle iron with non-stick spray, then pour the batter in and cook until golden brown.
Creamed Spinach & Caramelized Onion Sauce:
2 cups cream
2 cup blanched spinach
1/2 cup caramelized onions
1/4 cup Parmesan cheese
salt and pepper, to taste (use salt sparingly because of the natural saltiness of the Parmesan)
In a large frying pan over medium heat, pour in the cream and reduce by half, then add the rest of the ingredients, stirring until well incorporated.
Place two poached eggs on top of the waffles, then liberally drizzle the sauce over the eggs. Serve immediately.
(Note: if your are without a waffle maker, you can make the recipe making a potato pancake rather than a waffle in a pan or griddle.)
Oyster Roast! From the Grand Central NYC Oyster Bar
Posted by: | CommentsGrand Central Terminal in NYC is largely delicious. Freaking huge, bold, and beautiful. At last count over 750,000 people pass through the 42nd St Grand Central Terminal per day. Who are they and why? They are locals or tourists either traveling to one of 600 destinations, or simply people watching and soaking up the classic New York landmark splendor, or tasting perhaps some of the best oysters in the city.
The Grand Central Oyster Bar, located under the station is a classic NYC seafood venue. Featuring beautiful Guastivino tiled vaulted ceilings, this downstairs from the terminal eatery is a favorite destination for both tourists and locals alike.
Today we are so proud to share with you one of their restaurant recipes, a deliciously famous oyster delight that is fairly simple to make, their Oyster Pan Roast which is served over toast. For more recipes, purchase their book from Amazon here.
Grand Central Oyster Bar: The Famous Oyster Roast Recipe
Serves: 1, simply double for two
8 freshly opened oysters
2 Tbsp (1/4 stick) of sweet butter
1 Tbsp chili sauce
1 Tbsp Worcestershire Sauce
1/4 cup oyster liquor, also called liquid
1/2 tsp paprika
dash celery salt
1 oz of clam juice
1/2 cup cream
1 slice of dry toast
Place all ingredients except cream, toast and 1 Tbsp of butter in the top part of a double broiler over boiling water. Do not let the top pan of the double broiler touch the water below.
Whisk or stir briskly and constantly for abut 1 minute until oyster edges begin to curl. Stirring carefully as to not damage the oysters.
Add cream and continue stirring briskly, Do not boil.
Pour pan roast into a soup plate over the slice of dry toast
Top with remaining 1 Tbsp butter, and sprinkle with paprika, and serve right away.
To create other individual stews and pan roasts, simply substitute the oysters for the following:
Shrimp: 8 raw shrimp, shelled, deveined, with tails off
Clams: 8 freshly opened cherrystone or littleneck clams
Lobster: 2 oz fresh lobster meat
Scallops: 10 – 12 raw bay scallops
Mussels: 14-16, bearded, but in the shell
Mixture: 3 shrimp, 2 oysters, 2 clams, 3 scallops, 2 oz lobster
Enjoy, go, eat, play!
