Anne Burelle Brunch Anne Burrell
Banana Macadamia Nut Pancakes with Pineapple Compote
Serves: 4
- Time: About 45 minutes
Pancakes aren’t usually how I roll. BUT When I was in Hawaii, I don’t know if it was the jetlag or the sunshine or what, but I ordered these pancakes and totally loved them. And every time I think of these it takes me right back to Hawaii. I was sitting on my balcony at the Halekulani in a plush hotel robe overlooking Diamond Head and the glittery blue Pacific Ocean. Little birds
Lemon Olive Oil Cake
Serves: 8-10
- Ingredients:
-
106g lemon olive oil (½ cup) + 1 tablespoon
for the pan -
100g ½ cup (½ cup) + 50g granulated sugar
(¼ cup) (divided) - 15g lemon zest (about 4-5 lemons)
- 168g fresh lemon juice (3/4 cup) (divided)
- 4 large egg yolks
-
27g Nielsen Massey vanilla bean paste
(1 ½ tablespoons)
- 224g blanched almond flour (2 cups)
- 30g tapioca flour (¼ cup)
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 4 large egg whites
- ½ teaspoon cream of tartar
- 120g powdered sugar
- Instructions:
- 1. Position a rack in the lower third of your oven and preheat to 325ºF. Rub the bottom and sides of a 9-inch springform pan or cake pan with 1 tablespoon of olive oil. Line the bottom of the pan with a round of parchment paper and rub the parchment with olive oil as well. If using a springform pan, place on a rimmed baking sheet to catch any drips.
- 2. In a large bowl, whisk together the lemon olive oil, 100g sugar, lemon zest and 56g of lemon juice, egg yolks and vanilla bean paste to combine. Place a mesh strainer over the top and sift in the almond and tapioca flours, baking powder, and salt. Stir to combine.
- 3. Place the egg whites and cream of tartar in the clean bowl of a stand mixer fitted with the whisk attachment (or use a large bowl and electric hand mixer). Beat on medium-high speed until foamy. With the mixer running, add in the remaining 50g sugar one tablespoon at a time and continue to beat until the egg whites are shiny and hold firm peaks. Fold one-third of the whipped egg whites into the batter, then fold in the remaining egg whites until fully combined, you should see no white striations in the batter. Scrape the batter into the prepared pan and smooth the top.
- 4. Bake the cake for about 40-45 minutes. Check the cake at 30 minutes and if it’s browning too quickly, tent the top with a piece of aluminum foil. It will pull away from the sides once fully baked.
- 5. While the cake is baking, combine the other 112g of lemon juice with the powdered sugar to make a lemon syrup. Set aside.
- 6. Immediately upon removing from oven, loosen the edges of cake from the pan with a small offset spatula or butter knife. Pour half of the syrup evenly over the top of the cake while it is still hot and soak the bottom of the cake with the other half. Allow to cool for 10 minutes and release the sides of the springform pan. Dust with powdered sugar if using, cut into wedges, and serve. The cake keeps well in an airtight container at cool room temperature for 1 day or refrigerated for up to 4 days.
Scott Conant
Market Shed 1 Demonstration – 12:15pm – 1:00pm
Zeppole with Truffle Mortadella and Stracciatella
- Instructions:
- 5 grams Dry Yeast
- 275 grams Room Temperature Water
- 275 grams of AP Flour
- 0.5 tsp Kosher Salt
- 1.5 lbs Mortadella
- 350 grams Stracciatella
- 25 grams BelAria Truffle Sauce Preserved Truffles
- 1.5 lbs microplaned Parmigiano Reggiano
- Half a box of Micro Curly Cress
- 1 oz Fresh Truffles
- Recipe:
- Slice mortadella into paper-thin slices then quarter.
- Mix preserved truffles with stracciatella and season with salt. Reserve at room temp
- Bloom yeast with tepid water for 10 minutes. Mix in flour. Note dough is a wet dough you will pinch off 1 tbsp. size pieces of dough and fry.
- Let flour water and yeast mixture rise in a warm area for 1.5-2 hours or till double in size… mix in salt and let rest for 10 min before frying.
- Using metal spoons pinch off dough and fry till golden brown, remove from oil, drain and season with salt.. Note size needs to be bit size.
- Place mortadella on top of warm zeppole and top with truffle stracciatella.
- Garnish with more fresh truffles and micro curly cress.
- Place garnished zeppole on top of the microplaned parmigiano cheese.
Marcus Samuelsson
Market Shed 1 Demonstration – 12:15pm – 1:00pm
M’s Fish Fry with Oxtail Fried Rice and Coconut Aioli
- Ingredients:
For the Fish Fry:
- 2 lbs cleaned and sliced red snapper
- 275 grams Room Temperature Water
- 275 grams of AP Flour
- 0.5 tsp Kosher Salt
- 1.5 lbs Mortadella
For the Fish Fry Dredge:
- 1 cup ap flour
- 1⁄3 cup panko flakes
- 1⁄3 cup corn starch
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon old bay seasoning
For the Soy Braised Oxtail:
- 4lbs trimmed oxtail
- 1⁄2 cup tomato paste
- 1⁄2 cup blended oil
- 1⁄3 cup minced ginger
- 1⁄3 cup minced garlic
- 1 bunches cilantro
- 1⁄3 cup minced shallots
- 1 cup soy sauce
- 1 cup soaked fermented black beans
- 1⁄2 cup fish sauce
- 2 bay leaves
- 1 bunch fresh thyme
- 2 qts chicken stock or beef stock
- 1 cup Red wine
- 1 cup Sherry vin
- Salt & Pepper to taste
For the Oxtail Fried Rice:
- 1qt long grain rice
- 1 cups soaked fermented black beans
- 1⁄2 cup blended oil
- 1 teaspoon ginger powder
- 1 teaspoon onion powder
- 1 teaspoon chili paste
- 1⁄3 cup sesame oil
- 1⁄2 cup soy sauce
- 1⁄3 cup minced garlic cloves
- 1⁄3 cup minced shallots
- 1⁄3 cup minced ginger
- 2 cups diced scallions
- 1 pint chopped cilantro
- For the Fish Fry: In a small mixing bowl place, buttermilk, egg, lemon zest, old bay, salt, and pepper. Mix everything together evenly. Next, place the fish and shrimp in the marinade. Marinade for 1 -2 minutes. Then place the fish and shrimp in the fish fry dredge.
- For the Fish Fry Dredge: In a medium frying pan. Place 1 cup of canola oil in a pan on medium heat. Next, place the dredged fish and shrimp in the pan. Cook evenly on both sides ( golden brown). Remove fish and shrimp from the pan. Palace fried fish and shrimp on a resting rack.
- For the Soy Braised Oxtail: In a large braising pan on high heat with blended oil add heavily salted oxtail. Sear oxtail on both sides evenly. Remove from the braising pan and place in a full hotel pan. Next add onion, garlic and ginger to the braising pan.Stir occasionally for 3-5 mins. Next add the tomato paste and fermented black beans, continue to stir. Then add remaining ingredients, the chicken stock or beef stock. Bring it to a boil. Next step, pour mixture into a hotel pan with oxtails. Make sure it's completely covered. Cover tightly with parchment paper and foil. Place in the oven at 325 degrees for 4- 5 hours. Next, remove from the oven and let it cool completely in liquid. Remove oxtail meat from bones. Place oxtail meat in airtight containers. Discarded bones, save braising liquid and repeat steps.
- For the Oxtail Fried Rice: I’m a large rice pot on medium heat, add blended oil and garlic. Sweat for 2- minutes. Next add all vegetables, chili paste and fermented beans. Sauté for 3-5 minutes. Next add all dry spices and continue cooking, scraping up the browned bits from the bottom of the pot and stirring occasionally, until the vegetables are translucent. Next step, add rice. Cook, stirring frequently, until the rice is opaque and toast-y smelling, about 3 minutes. Add the soy sauce , vegetable stock and bring to a boil. Cover, reduce the heat to low, and simmer undisturbed until the rice is cooked through 20 to 30 minutes. Stir and let sit.
Melba Wilson
Market Shed 1 Demonstration – 1:30pm – 2:30pm
Melba’s Shrimp & Grits
- Instructions:
24 Jumbo shrimp (about 15 to the pound)
For the Fish Fry:
- 2 cups chopped Spanish Onion
- 2 cups chopped celery
- 2 cups peeled and chopped carrots
- Bay leaves
-
1 (16-ounce) can whole peeled
tomatoes, drained - 1 teaspoon lobster base*
- 1 teaspoon Old Bay Seasoning
- 3 quarts water
- Pinch of cayenne pepper
- Kosher salt to taste
- Juice of 1 lemon
**Lobster base is a bouillon paste in a jar. It comes in other flavors (such as chicken beef, and vegetable) and can be found in markets where bouillon is sold, as well as online. It will keep for a long time in the refrigerator.
For the Grits:
- 1 cup whole milk
- 2 cups water (plus additional at a low boil to use if necessary)
- 1 tsp. kosher salt 1 cup grits (not quick-cooking)
- 2 teaspoons butter
- ¼ cup heavy cream
For the Grits: Peel and devein the shrimp. Leave the tails on, and reserve the shells. Cover and reserve prepared shrimp in the refrigerator until ready for use. To make the stock: In a large pot, combine the shrimp shells, onion, celery, carrots, bay leaves, tomatoes, lobster base, Old Bay Seasoning, and the 3 quarts of water. Bring to a boil, turn the heat to low, and simmer for 1 hour. Taste and add a bit more lobster base and/or Old Bay if you think the stock needs more flavor. Transfer to a blender and blend until smooth then line a fine sieve with cheesecloth and strain the liquid into a bowl. Measure 1 cup of stock and freeze the rest for another occasion. Put the shrimp in a bowl with the cayenne pepper and salt to taste, and drizzle with the lemon juice. Set aside.
To make the grits: Bring the milk, 2 cups water and salt to a boil in a medium pot. Slowly stir the grits into the mixture, whisking constantly until well combined. Bring it back to a boil, lower the heat cover, and simmer for 30 to 40 minutes, whisking regularly and making sure you get all the way down to the bottom of the pot so that the grits do not get stuck to the bottom. If necessary, add small amounts of boiling water to keep them from sticking. When grits have thickened, stir in the butter and heavy cream, taste, and adjust the seasoning if necessary. Keep the grits on a very low flame and whisk periodically while you make the sauce.
To make the sauce: Over medium heat, melt the butter in a small saucepan and slowly stir in the flour to make a roux. Turn the heat to low and stir constantly for 7 to 10 minutes until the roux turns pecan brown. Be careful not to let it burn. Slowly stir in the reserved shrimp stock and the Worcestershire sauce.
5. To cook shrimp: In a frying pan, heat the oil and add the shallot and garlic. Stir for 30 seconds, then add the shrimp and cook, stirring, just until they begin to turn pink. When the shrimp are almost cooked add the sauce and simmer to thicken a bit.
6. Place grits in the center of a serving platter with the shrimp around the perimeter. Pour the sauce over the shrimp and serve.
Variation: Cheesy Shrimp and Grits: When the grits are done but still hot, stir in 4 tablespoons of grated sharp Cheddar cheese. That’s how my son likes them.
Melba's Eggnog Waffles
- Ingredients:
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- Pinch of ground cinnamon
- Pinch of ground nutmeg
-
1 1/2 to 2 cups eggnog, homemade
(recipe follows) or store-bought - 2 large eggs,* separated
-
4 tablespoons (1/2 stick) unsalted
butter, melted
- Nonstick cooking spray, for the waffle iron
- 1.In a large bowl, combine the flour, baking powder, cinnamon, and nutmeg. In another bowl, whisk together the eggnog, egg yolk, and melted butter. Stir the wet ingredients into the dry ingredients just until combined. The batter shouldn't be lumpy, but don't overmix it.
- 2. In a clean bowl, which the egg white0s until almost stiff, and fold them into the batter. Nonstick cooking spray, for the waffle iron Strawberry butter (Recipe follows), optional Start with 1 ½ cups before deciding whether your batter needs more. As the saying goes, you can always add more, but you can never take away. What I normally do – and what I suggest that you do- is make one as a sample check to see if it’s puffy enough and moist enough on the inside. Based on that, you can decide whether or not to add more.
- 3. Heat a waffle iron and spray it with nonstick cooking spray. Ladle one quarter cup of the batter into the middle of the hot iron and close the lid. Cook for 3 to 4 minutes, until cooked through and golden brown. Repeat with the remaining batter, respraying the waffle the waffle iron before each addition.
- 4.Serve with the strawberry, if desired.
Eggnog
- Instructions:
- 1½ Cups Whole Milk
- ½ Cup heavy cream
- 1tablespoon pure vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of ground nutmeg
- 4 large eggs, separated, plus 2 yolks
- ¾ cup sugar
- 2ounces rum bourbon (optional), or to taste
- 1. Combine the milk and cream in a saucepot over medium-low heat and bring to a slow boil. Whisk in the vanilla, cinnamon, and nutmeg. Place the 6 egg yolks. In a large heat-proof mixing bowl. Slow ladle half the milk and cream mixture into the yolks, whisking vigorously. Pour the mixture back into the pot with the rest of the milk and cream, raise the heat to high, and continue whisking until the mixture thickens to consistency of a loose pudding. Transfer the mixture back to the bowl, cover with plastic wrap and refrigerate to chill.
- 2. While the yolk mixture is chilling, place the 4 egg whites in the bowl of an electric mixture. Using a whisk attachment, mix on high until they begin to thicken. Continue beating as you gradually add the sugar; the whites will continue to stiffen. Remove the yolk mixture from the fridge, hand whisk in the beaten whites, stir in the rum, or bourbon if you like, and serve.
Strawberry Butter
- Ingredients:
- 1 cup (2 sticks) unsalted butter, slightly softened
-
4 ounces strawberries, hulled and sliced
(about ½ cup) A few drops of grenadine syrup
- 1. Put the butter in a food processor fitted with a metal blade and blend until smooth. Add the strawberries and grenadine and pulse until there are just a few small pieces of berry visible.
- 2. Serve at once with your waffles or refrigerate until needed.
Fried Chicken
- Instructions:
- 1(3 – Pound) chicken, cut into 8 pieces
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sweet Spanish paprika
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- 1tablespoon brown powder
- 2 cups buttermilk
-
Peanut or vegetable oil, for frying cups
all-purpose flour -
2 teaspoons Goya Sazonador
seasoning*
- 1. Put the chicken pieces in a bowl. Sprinkle with the salt, pepper, paprika, poultry seasoning, and garlic powder. Add the mustard and, using your hands (clean, of course), all the seasonings into the meat. Pour in the buttermilk, cover with plastic wrap, and marinate in the refrigerator for at least 2 hours.
- 2. When ready to cook, pour 3 inches of oil into a deep, heavy-bottomed skillet (preferably cast iron) and heat to 325 degrees over medium heat.
- 3. While the oil is heating, combine the flour and Sazonador seasoning in a large brown paper bag. Add a few pieces of chicken at a time to the seasoned flour and shake the bag like you really mean it. Fry the chicken in batches until it is beautifully brown and crispy on one side, about 15 minutes. Then turn and cook on the other side until the chicken registers 160 degrees on an instant-read meat thermometer, about another 15 minutes.
- 4. As the pieces are done, transfer them to drain on paper towels.
Anne Burrell
Pavilion Demonstration – 1:15pm – 2:00pm
Pork Milanese & Escarole Salad w/ pickled red onions, hazelnuts & pecorino
- Ingredients:
For the onions:
- ¾ cup of red wine vinegar
- 1 tablespoon kosher salt
- 1 ½ teaspoons of sugar
- 2 or 3 shots of Tabasco or other hot sauce
- 1 red onion, sliced into very thin rings
For the pork:
- 1 cup all-purpose flour
- 2 large eggs, beaten with 1 tablespoon water
- 1 ½ cups panko (Japanese bread crumbs)
- ½ cup freshly grated Parmigiano
-
4 thick-cut boneless pork chops, butterflied
and lightly pounded - Kosher salt
- Extra virgin olive oil
For the salad:
- ½ cup freshly grated Pecorino
- ½ cup hazelnuts, toasted
- 2 tablespoons fresh Italian parsley, chopped
- 1 head escarole, cut into bite-size pieces
- Pickled Red Onions
- Extra Virgin Olive Oil
- Recipe:
- For the Onions: In a medium bowl, combine the vinegar with ½ cup cold water. Add the salt, sugar, and Tabasco and stir. Add the sliced onions and let sit for at least 1 hour.
- For the Pork: Set up your standard breading procedure: one bowl with the flour, one with the egg-water mixture, and one with the panko and grated Parmigiano combined. Have a baking sheet handy to hold the pork after breading. Season the pork with salt. Using one hand for dry ingredients and one hand for wet, take each piece of pork through the breading procedure: Dredge it lightly in the flour, shake off the excess, dip it in the egg wash, then pack on the panko. Lay the breaded pork on the baking sheet and refrigerate for at least 1 hour. Pre heat the oven to 200 degrees F Pour ½ inch of olive oil into a large sauté pan bring to medium-high heat. Set up your drying station next to the stove by lining a baking sheet with a couple of layers of paper towels. Test to see if the oil is hot enough by sprinkling a bit of flour or a few brad crumbs into it. It should sizzle; if it doesn’t-WAIT. Once the oil is hot, add the pork, working batches so you don’t crowd the pan. Cook the first side of the pork until golden brown and crispy, 3 to 4 minutes; turn and brown the other side. When the pork is done, lay it on the paper towels to drain off the excess oil and sprinkle with salt. The keep the pork in the oven while you cook the second batch.
- For the Salad: Put the Pecorino, hazelnuts, and parsley in the food processor and pulse until coarsely chopped. In a large bowl, combine the escarole, hazelnut mix, and some of the pickled red onions; dress this mixture with olive oil and some of the pickling liquid and toss to combine. To serve, place a pork chop on a serving plate and top with the lovely salad.
Michael Symon
Pavilion Demonstration – 2:45pm – 3:30pm
Corn Crepes with BBQ Duck Confit
- Instructions:
For the Crepe:
-
2 tablespoons canola or olive oil, plus
more for greasing pan -
1/2 cup fresh or frozen corn kernels,
thawed -
1/4 teaspoon kosher salt, plus more for
seasoning 1/2 cup small diced,
cored and seeded red bell pepper -
1/4 cup thinly sliced scallions, white and
green parts - 1 to 2 cloves garlic, sliced
- 1/2 cup whole milk
- 2 large eggs
- 1/2 cup all-purpose flour
-
2 tablespoons oil Sour cream, for garnish
Cilantro leaves, for garnish
For the Crepe:
- 1 tablespoon blended oil
- 1 small yellow onion, minced
- 1 jalapeno, seeds and ribs included, sliced
- 1 jalapeno, seeds and ribs included, sliced
- 1 1/2 tablespoons coriander seeds, toasted
- 1/2 tablespoon chipotle powder
- 1/2 cup sherry vinegar
- 1 cup strong coffee
- 1 cup ketchup
- Kosher salt to taste
**Lobster base is a bouillon paste in a jar. It comes in other flavors (such as chicken beef, and vegetable) and can be found in markets where bouillon is sold, as well as online. It will keep for a long time in the refrigerator.
For the Crepe:
- 8 duck legs and thighs
- 3 tablespoons kosher salt
- 1 teaspoon sugar
- 1 tablespoon coriander seeds, toasted and crushed
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked sweet paprika
- 4 garlic cloves, minced
- 1 minced shallot
- 4 bay leaves, crumbled
- 1 quart (4 cups) duck fat, melted
- Recipe:
- For the Duck Confit: Rinse the duck legs and thighs and pat dry. Add them to a 2-gallon resealable plastic bag. Mix together the salt, sugar, coriander, cinnamon, paprika, garlic, shallot, and bay leaves in a small bowl. Add the mixture to the duck pieces and coat them well. Close the bag and refrigerate for 24 to 48 hours, flipping it once a day. Preheat the oven to 200 degrees F. Remove the legs and thighs from the bag, rinse thoroughly, and pat dry. Put them in a 4-quart Dutch oven or other suitable pot and cover them with the fat. Put the pot in the oven and cook for 8 to 10 hours. Remove the pot from the oven and allow the duck to cool in the fat. Refrigerate in the fat until ready to use, at least 1 month.
- For the BBQ: Add the oil to a small saucepan over medium-low heat. When the oil is hot, add the onion and jalapeno with a good pinch of salt, sweating until translucent, about 2 minutes. Add the coriander, chipotle powder, brown sugar, vinegar, coffee, and ketchup. Stir to combine, then reduce the heat and simmer for 20 minutes. Strain, discard the solids, and let cool. Store covered in the refrigerator for up to 1 month.
- For the Corn Crepes with BBQ Duck Confit: Heat the oil in a saute pan over medium heat. Add the corn, season with a little salt, and allow to sweat. Stir in the bell pepper, scallions, and garlic and continue to sweat for 2 to 3 minutes. Transfer the softened vegetables to the bowl of a food processor. Add the milk, eggs, flour, oil, and 1/4 teaspoon salt to the food processor and pulse until smooth. Let rest for 30 minutes, and if possible, cover and refrigerate for 2 to 4 hours. Meanwhile, add about 1 cup of BBQ Sauce to a small saucepan and warm it over medium-low heat. Remove the meat from the duck leg by using a fork to shred it away from the bone, keeping the pieces chunky. Add the shredded duck meat to the BBQ Sauce and heat through. Once ready to make the mini crepes, lightly coat a 7 or 8-inch saute pan over medium heat with a little bit of oil or duck fat. Ladle in about 2 tablespoons of batter and swirl to coat the bottom of the pan. Cook it until it's slightly browned. Flip the crepe and continue cooking for another minute until it's just cooked through. Transfer the crepe to a plate and repeat with the remaining batter, stacking them on top of the other. You should have 6 to 8 mini crepes. To serve, put a crepe flat on a plate. Top with a couple of spoonfuls of BBQ duck confit. Roll the crepe and garnish with a dollop of creme fraiche/sour cream and a couple cilantro leaves. Drizzle with some remaining BBQ sauce. Repeat with the remaining ingredients.
Geoffrey Zakarian
Pavilion Demonstration – 4:15pm – 5:00pm
Bucatini Carbonara (Dish) & The Lungarno (Drink)
- Ingredients:
For the Bucatini Carbonara:
- 8 oz dried bucatini pasta
- 2 oz extra virgin olive oil
- ¼ cup guanciale, small diced
- 1 ½ tbs. coarsely ground black pepper
- 2 each garlic cloves, sliced
- 1 each shallot, thinly sliced
- 1 each egg yolk
- ¼ cup pecorino romano, ground
- 1 tbsp chives, sliced
- kosher salt
For the salad:
The Lemon froth:
- 2 whole lemons
- ½ cup sugar
- ¾ cup water
The Drink:
- 2-ounces Amaro Meletti
- 1 ½-ounce lemon froth
- 4 ounces Champagne
- Recipe:
- For the Bucatini Carbonara: Bring a large pot of water to a boil. Season liberally with salt. Place the Bucatini in the pasta water. Heat the olive oil over a medium flame in a large saute pan, and add the pancetta to the pan. Cook the pancetta until it has rendered and the meat is caramelized, about 3 minutes. Add the black pepper to the pan to toast, about 1 minute. Add the shallots and garlic to the pan and soften, about 1 minute. Do not let the shallots or garlic get any caramelization. Season with salt. Add 4 ounces of pasta water to the pan to stop the cooking. Set aside. Add the pasta to the pan when it is al dente, add to the pan. Bring to a simmer and when the sauce begins to thicken, turn off the heat. Whisk in the egg yolk and begin to toss in half of the cheese. Add a splash of water if too thick, or lightly cook over a medium heat if too loose. Be careful not to curdle the egg. Finish the dish by tossing in the chives and garnishing with the remaining cheese.
- For the Lungarno: Add lemons, sugar and water to a blender. Blend until smooth and strain the mixture through a fine mesh strainer. Add ice to an all-purpose wine glass. Pour in the amaro and lemon froth and stir to combine. Top with champagne and garnish with a lemon twist.
