Tag Archives: lunch

Goat Cheese with Poached Eggs

Video

I bought some honey goat cheese and was in search of something easy but yummy to make with my new ingredient! I found this awesome video from CookingChannel.com featuring ‘Brunch @ Bobby‘ and I am a huge FAN! You have to try out this recipe… if you do not have time to watch the video, print out the recipe below. ENJOY!!

Poached Eggs on Toasted Baguette with Goat Cheese, and Black Pepper Vinaigrette

Recipe courtesy Bobby Flay

Total Time:25 min
Prep:15 min
Cook:10 min
Level:Easy
Yield:4 servings

Ingredients

  • Baguette, sliced lengthwise*
  • Olive oil, to brush
  • Salt and freshly ground black pepper
  • 3 ounces fresh goat cheese
  • 2 thinly sliced heirloom tomatoes
  • 4 large eggs, poached
  • 1 cup micro arugula
  • Black Pepper-Tarragon Vinaigrette, recipe follows
  • Fresh chervil leaves, to garnish
  • *Cook’s Note: Not the super skinny kind of baguette
  • Black Pepper-Tarragon Vinaigrette
  • 1/4 cup white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons finely chopped fresh tarragon
  • 1/2 teaspoon kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon freshly ground black pepper

Directions

Heat a grill pan and broiler.

Brush the halved baguette with olive oil, and season with salt and pepper. Put the bread onto a hot grill pan and grill cut-side down over high heat. Remove the grilled bread and spread the top of the bread with the goat cheese. Place the bread under the broiler and broil until the cheese is lightly golden brown. Top each slice of bread with a few slices of tomato and a poached egg. Cook’s Note: Break the yolks on the sandwich.

Put the micro arugula in a bowl and toss with a few tablespoons vinaigrette and season with salt and black pepper. Top each egg with some of the greens and drizzle with more of the vinaigrette.

Vinaigrette:

Whisk together the vinegar, mustard, tarragon, and salt in a medium bowl. Slowly whisk in the oil, until emulsified. Whisk in the honey and black pepper.

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FOOD COURT WARS Season Premiere TODAY at 8PM/7PM CT

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Courtesy of Food Network

Courtesy of Food Network

Hosted by Tyler Florence, Food Court Wars pits two teams of aspiring food entrepreneurs against one another as they battle to win their own food court restaurant, rent-free for a year. Each week it’s a different U.S. city mall. The mall wants to open a brand-new “local” eatery in the food court that offers a fresh region-specific menu. Stakes are high as teams must test their concept, market their brand, and run their outlet for a full day feeding hungry shoppers. The team whose restaurant makes the most profit wins their eatery space – a prize worth $100,000! The losing team must vacate the premises.

Courtesy of Food Network

Courtesy of Food Network

Premiering Sunday, February 23rd at 8pm – “House of Doggs vs. Matts’ Beignets”

Host Tyler Florence heads to Traverse City, Michigan, where husband and wife, Nick and Autumn, combine their love of music with their fondness for food when they opened their rock-and-roll hot dog restaurant. With only seasonal business and a cursed location, they hope to expand their brand so Nick can quit his construction work and focus solely on their hot dog business. Best friends Matt and Matt not only share the same name, but also share a passion for beignets which they hope to transform into a broader, successful culinary concept. These two teams will face-off to prove that they have what it takes to win over the hungry residents of Traverse City, Mich.

Please check out the March 23rd Episode which features two successful neighborhood

restaurants battling for their own food court spot in Lewisville, TX.

Premiering Sunday, March 23rd at 8pm ET/PT – “Full Circle Sliders vs. Jonathon’s Gravy Train”

Newlyweds Jennifer and Lara plan to turn their fun neighborhood gastropub “Full Circle Tavern” into a food court concept. Lara gave up her job to join self-taught chef Jennifer in the business, so they’ve got to make sure it’s a success. Jonathon and his wife Christine own and operate a small neighborhood restaurant called Jonathon’s Oakcliff. In the two years they have been open they have received high praise from the local “foodie” scene. It’s time for this husband and wife team to take their brand to the next level and expose more people to Jonathon’s amazing food. Which team will emerge victorious with a chance to win their own local mall food court spot in Lewisville, Texas.

Shrimp & Andouille Sausage with Asiago Grits

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EsteeEatz.WordPress.com

EsteeEatz.WordPress.com

In honor of Mardi Gras, I figured I’d include some awesome recipes I found that remind me of my Birthday trip to New Orleans. I had the honor of eating at Jon Besh’s restaurant AUGUST which was phenomenal!

EsteeEatz.WordPress.com

EsteeEatz.WordPress.com

Before we left NOLA, we stopped at this restaurant that was off the beaten path and I had the best grits of my life! My crappy phone photo above really doesn’t do it justice, but you can see the lovely pool of butter around the plate which made it so amazing! I found the recipe below on Southern Living and it reminded me of the  wonderful grits I had in NOLA. Hope you enjoy!!

Courtesy of Southern Living

Courtesy of Southern Living

Shrimp & Andouille Sausage with Asiago Grits

6 Servings

Asiago Grits

INGREDIENTS

  • 2 (14-oz) cans Chicken Broth
  • 3/4 C uncooked Quick-Cooking Grits
  • 1/2 (8-oz) container Chive-and-Onion Cream Cheese
  • 1/2 C Asiago or Parmesan Cheese (freshly grated)
  • 1/4 t Ground White Pepper

PREPARATION

  1. Bring chicken broth to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 12 to 15 minutes or until thickened. Add cheese and pepper, stirring until melted.

Shrimp & Andouille Sausage 

INGREDIENTS

  • 1 1/2 pound Medium-size Raw Shrimp (unpeeled)
  • 1 T Butter
  • 1/2 pound Andouille Sausage (diced)
  • 3/4 C Whipping Cream
  • 1/3 C Chicken Broth
  • 1/3 C Dry White Wine
  • 1/2 C Asiago or Parmesan Cheese (freshly grated)
  • 1/4 t Ground White Pepper

PREPARATION

  1. Peel shrimp; de-vein, if desired.
  2. Melt butter in a large skillet over medium-high heat; add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Add shrimp, and cook, stirring constantly, 3 to 5 minutes or just until shrimp turn pink. Remove shrimp and sausage mixture from skillet.
  3. Add cream, broth, and wine to skillet; cook over medium heat, stirring constantly, 5 minutes or until slightly thickened. Stir in cheese and pepper; cook, stirring constantly, 6 to 8 minutes or until cheese is melted. Stir in shrimp and sausage mixture. Serve over Asiago Grits.

Blood Orange, Beet, and Fennel Salad

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Courtesy of Bon Appetit

Bon Appetit’s orange salad has been my favorite so far because it has a great combination of flavors. The beets give it hearty flavor along with the fennel adding that licorice bite… and of course the orange’s add that awesome sweetness. Do not be scared to try this recipe… and if you do not like beets, try sweet potatoes.

Servings: Makes 4–6

INGREDIENTS

  • 2 medium red beets (tops trimmed)
  • 2 medium golden beets (tops trimmed)
  • 3 blood oranges
  • 1 medium navel orange
  • 1 tablespoon fresh lemon juice
  • 1 tablespoons fresh lime juice
  • 1/2 small fennel bulb (very thinly sliced crosswise on a mandoline)
  • 1/4 red onion (very thinly sliced on a mandoline – about 1/3 cup)
  • Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
  • Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground black pepper
  • 1/4 cup loosely packed fresh cilantro and/or chervil leaves
PREPARATION

1. Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.

2. Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and navel orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.

3. Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.

Nutritional Information
One serving contains: Calories (kcal) 89.1- %Calories from Fat 14.6 – Fat (g) 1.4 – Saturated Fat (g) 0.2 – Cholesterol (mg) 0 – Carbohydrates (g) 19.0 – Dietary Fiber (g) 4.1 – Total Sugars (g) 11.9 – Net Carbs (g) 14.9 – Protein (g) 2.0 – Sodium (mg) 58.2