• The BET (Bacon Egg Tomato) Breakfast Sandwich

     After an early morning photography drive through the Napa Valley

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    I was ready to cook a substantial and tasty breakfast. This is by no means a fancy recipe, but it was absolutely delicious, and photographed very well! Try it out for brunch sometime

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    BET Breakfast Sandwich
    Serves 1
    Poached eggs and bacon, on sourdough with tomato and fresh dill.
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    Prep Time
    10 min
    Cook Time
    15 min
    Total Time
    25 min
    Prep Time
    10 min
    Cook Time
    15 min
    Total Time
    25 min
    819 calories
    80 g
    437 g
    36 g
    44 g
    14 g
    403 g
    1921 g
    7 g
    0 g
    18 g
    Nutrition Facts
    Serving Size
    403g
    Servings
    1
    Amount Per Serving
    Calories 819
    Calories from Fat 321
    % Daily Value *
    Total Fat 36g
    55%
    Saturated Fat 14g
    70%
    Trans Fat 0g
    Polyunsaturated Fat 5g
    Monounsaturated Fat 13g
    Cholesterol 437mg
    146%
    Sodium 1921mg
    80%
    Total Carbohydrates 80g
    27%
    Dietary Fiber 5g
    21%
    Sugars 7g
    Protein 44g
    Vitamin A
    37%
    Vitamin C
    29%
    Calcium
    14%
    Iron
    42%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    1. 1 ripe vine tomato
    2. 5 strips bacon
    3. 2 eggs
    4. 2 large slices sourdough bread
    5. 2 T butter
    6. fresh dill
    7. salt and pepper to taste
    Instructions
    1. Bring a medium pot of salted water to a simmer
    2. fry bacon to desired crispness
    3. Slice tomatoes
    4. pan fry sliced sourdough with butter in a pan on medium high heat
    5. swirl the simmering water with a large spoon to create a whirlpool
    6. drop eggs one at a time and cook for 3-4 minutes until whites solidify
    7. Remove with a slotted spoon and season with salt an pepper
    8. Arrange as pictured and top with chopped dill
    beta
    calories
    819
    fat
    36g
    protein
    44g
    carbs
    80g
    more
    A Taste Of The Road http://tasteoftheroad.com/
  • Savory Seared Soy Scallops With Edamame and Pickled Root Vegetables

    I always love visiting the family in Santa Barbara, and I always try to cook up one meal for us all to share. For this visit, I decided to visit the new seafood purveyor in town, where the scallops caught my eye. Wanting to put an East -Asian spin on the dish, I picked up some edamame, which I absolutely love, and often eat as a snack at home.

    I have never marinated scallops and though this would be the perfect time to try it out! I used a mixture of soy, ginger, rice wine vinegar, and sugar, my go to Japanese flavor combo. I only marinated for about 3 hours as the scallops easily absorb liquid. I made an emulsified butter sauce with the same mixture for the edamame, which was outstanding!

    I also pickled some beets and carrots to cut through the salty richness of the scallops and beans. The end result was fantastic and everyone raved about the edamame! Find the recipe below, and if you can’t get (or afford!) fresh scallops, this would work well with anything from chicken to beef.

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    Soy Scallops With Edamame
    Serves 4
    An East Asian spin on seafood
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    Prep Time
    3 hr
    Cook Time
    30 min
    Total Time
    3 hr 30 min
    Prep Time
    3 hr
    Cook Time
    30 min
    Total Time
    3 hr 30 min
    757 calories
    99 g
    38 g
    24 g
    34 g
    9 g
    961 g
    4286 g
    62 g
    0 g
    11 g
    Nutrition Facts
    Serving Size
    961g
    Servings
    4
    Amount Per Serving
    Calories 757
    Calories from Fat 205
    % Daily Value *
    Total Fat 24g
    37%
    Saturated Fat 9g
    44%
    Trans Fat 0g
    Polyunsaturated Fat 6g
    Monounsaturated Fat 5g
    Cholesterol 38mg
    13%
    Sodium 4286mg
    179%
    Total Carbohydrates 99g
    33%
    Dietary Fiber 18g
    74%
    Sugars 62g
    Protein 34g
    Vitamin A
    244%
    Vitamin C
    86%
    Calcium
    45%
    Iron
    49%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    For the pickling
    1. 2 large beets
    2. 2 large carrots
    3. 2 cups apple cider vinegar
    4. 2 cups rice wine vinegar
    5. 1 cup sugar
    For the dish
    1. 8 large fresh scallops
    2. 4 cups fresh edamame (frozen will work)
    3. 2 small heads belgian endive
    4. 1 T chopped ginger
    5. 1 cup soy sauce
    6. 3/4 cup rice wine vinegar
    7. 5 T sugar
    8. 1/2 stick butter
    9. pepper to taste
    10. chive flowers for garnish (optional)
    For the pickling
    1. Cut beets and carrots into 1 cm cubes.
    2. Mix the vinegars and sugars with a whisk.
    3. Add the mixture equally between two ziploc bags and add beets to one and carrots to the other.
    4. refrigerate overnight.
    5. Cook in liquid until just softened.
    6. Strain and reserve for service.
    For the dish
    1. Combine soy, vinegar, sugar and ginger, whisking well.
    2. Marinate the scallops in 1 cup of the mixture in a ziploc bag for 3-4 hours.
    3. Bring a large pot of salted water to a boil and add the edamame.
    4. Cook until tender.
    5. While the edamame is cooking bring the remaining soy mixture to a simmer in a saucepan.
    6. Slowly incorporate cubed butter until emuslified, taste and add sugar/vinegar as needed.
    7. Toss cooked edamame in butter sauce and keep warm for service.
    8. Bring a heavy pan to medium high heat, add vegetable, or other high smoke point oil.
    9. Sear scallops 2-3 minutes per side, to maintain a rare center which should be translucent.
    For service
    1. Spoon sauced edamame onto the plate and rest the scallops atop it.
    2. Use endive leaves as cups to hold the pickled vegetables.
    3. Garnish with chive flowers
    beta
    calories
    757
    fat
    24g
    protein
    34g
    carbs
    99g
    more
    A Taste Of The Road http://tasteoftheroad.com/
  • Faux Bone Marrow: An Experiment With Veggies

    Bone Marrow can be a very polarizing dish. Some people will drool at the mere mention, and others are repulsed at even the suggestion. While it is not something I get the chance to enjoy often, I definitely fall into the first category. Seeing how bone marrow is rather hard to come by if one doesn’t have a good butcher in town, I decided for the latest family get together to do a veggie-centric (though decidedly NOT vegetarian) representation of bone marrow.

    The dish centers around daikon, cut into small cylinders and hollowed to resemble a cut of bone. These were then soaked in bacon fat and baked to al dente. I used pureed beets cooked with white wine vinegar and rendered beef fat for the (marrow) filling. This lent the richness and fatty mouthfeel of real marrow, while maintaining a fresh pop from the beets and tangy vinegar.

    I can’t recall how the idea came to me , but there are a number of similar recipes floating around the net. This one however is my own creation, and resulted in a really colorful and eye-popping presentation. Find the recipe below, and try it out for your next dinner party. The animal products CAN be omitted, but where’s the fun in that?

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    Faux Bone Marrow
    Serves 8
    A veggie-centric, but not entirely vegetarian representation.
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    Prep Time
    15 min
    Cook Time
    45 min
    Total Time
    1 hr
    Prep Time
    15 min
    Cook Time
    45 min
    Total Time
    1 hr
    177 calories
    8 g
    22 g
    16 g
    1 g
    7 g
    152 g
    84 g
    5 g
    0 g
    9 g
    Nutrition Facts
    Serving Size
    152g
    Servings
    8
    Amount Per Serving
    Calories 177
    Calories from Fat 141
    % Daily Value *
    Total Fat 16g
    24%
    Saturated Fat 7g
    34%
    Trans Fat 0g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 7g
    Cholesterol 22mg
    7%
    Sodium 84mg
    3%
    Total Carbohydrates 8g
    3%
    Dietary Fiber 2g
    9%
    Sugars 5g
    Protein 1g
    Vitamin A
    3%
    Vitamin C
    35%
    Calcium
    3%
    Iron
    3%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    1. 2 medium daikon (~3 inches diameter), peeled
    2. 3 large beets, peeled
    3. 1 handful finely cubed beef fat
    4. 1/2 cup rendered bacon fat
    5. 3 T chopped parsley
    6. 1/4 cup heavy cream
    7. 1/2 cup white wine vinegar
    8. 2 T sugar
    9. salt & pepper to taste
    Instructions
    1. Add cubed beef fat to a small, deep pot. Cook over low heat until rendered and light brown (30-40 minutes)
    2. Cut the daikon into 3-4 inch cylinders and hollow out the middles with an apple corer (a paring knife will work too). Rub with bacon fat until well covered, season with salt and pepper. Put in a preheated 425 degree oven for 25 minutes.
    3. Cube the beets and add the vinegar, cream and sugar to a pot, add water to just cover. Simmer for 20 minutes, or until tender with a fork. Season with salt and pepper. Blend well and keep warm for service.
    4. Check the daikon, it should retain some firmness, while developing some delicious browning on the edges. When done, sprinkle outside with parsley.
    5. Combine the rendered beef fat with the beet puree.
    6. Spoon and swipe puree onto small appetizer plates. Place daikon cylinders on top, and pipe or spoon in the puree.
    beta
    calories
    177
    fat
    16g
    protein
    1g
    carbs
    8g
    more
    A Taste Of The Road http://tasteoftheroad.com/