food

Salchicha, huevo y queso todo el día

El chef Dale Talde saca lo mejor del brunch con éxitos dulces y salados, como dátiles envueltos en tocino rellenos de chorizo, arroz frito con huevo y queso, y los sándwiches de panqueques, huevo y cebolleta de maíz más sabrosos que hayas probado.

food

Salchicha, huevo y queso todo el día

El chef Dale Talde saca lo mejor del brunch con éxitos dulces y salados, como dátiles envueltos en tocino rellenos de chorizo, arroz frito con huevo y queso, y los sándwiches de panqueques, huevo y cebolleta de maíz más sabrosos que hayas probado.

Supplies

  • Duck
  • 4 duck legs
  • 2 tablespoons vegetable oil
  • 1 medium sized onion, chopped
  • 3 cloves garlic, minced
  • ½ cup ketchup
  • ¼ cup molasses
  • 3 Tablespoons chipotle pepper in adobo, minced
  • 2 Tablespoons red wine vinegar
  • ¼ cup soy sauce
  • 1 cup water
  • Salt and pepper
  • Corn Scallion Pancakes
  • 1 ½ cups AP flour
  • ½ cup cornmeal
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • 2 teaspoons salt
  • 1 ½ cup buttermilk
  • 1 large egg
  • 2 Tablespoons unsalted butter, melted
  • 2 cups fresh corn kernels
  • ⅓ cup sliced scallions
  • 4 large eggs
  • Salt and pepper
  • ¼ cup pure maple syrup

Pasos

  1. Duck
  2. Heat a grill to high heat.
  3. Season the duck legs with salt and pepper and place them skin side down on the grill, sear until golden brown and then flip and sear on the other side, about 3-4 minutes.
  4. Heat a large pot or dutch oven and add vegetable oil, onion and garlic.
  5. Saute until soft, about 5-7 minutes.
  6. Stir in the ketchup, molasses, chipotle, red wine vinegar, soy sauce, and water.
  7. Place the pot on the grill and bring to a simmer.
  8. Season with salt and pepper.
  9. Add the seared duck legs to the sauce and braise for 1 ½ hours, until very tender.
  10. When the duck legs are done cooking, remove them from the sauce and allow to cool slightly, then pull the meat off of the bones and reserve in a large bowl.
  11. Pour the braising liquid into a blender and puree until smooth.
  12. Pour the sauce over the pulled duck meat.
  13. Corn and Scallion Pancakes
  14. Add the flour, cornmeal, baking powder, baking soda, and salt to a large bowl and whisk to combine.
  15. Next stir in the buttermilk, egg, and melted butter and stir to combine, then fold in the corn and scallions.
  16. Be sure to not overmix, the batter should be lumpy.
  17. Set aside for 10-15 minutes.
  18. Heat a large cast iron griddle over medium heat on the grill.
  19. Add butter or oil and ladle ¼ cup of batter onto the griddle, repeat until pan or griddle is full with room for flipping.
  20. Cook the pancakes for 3-4 minutes per side.
  21. Remove the pancakes onto a plate.
  22. Crack eggs onto the griddle, season with salt and pepper and cook to desired temperature.
  23. To Assemble.
  24. Place a pancake onto a small plate and top with BBQ duck and then an egg.
  25. Place a second pancake on top and drizzle with maple syrup.

Supplies

  • 1 cup crumbled maple sausage
  • ½ cup vegetable oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 Tablespoon ginger, minced
  • 5 eggs, beaten
  • 4 cups cooked jasmine rice
  • 3 scallions, sliced
  • 5 slices American cheese
  • 1 teaspoon sugar
  • Salt and pepper

Pasos

  1. Heat a large cast iron skillet on the grill over medium high heat.
  2. Add 1 tablespoon of oil and then the sausage and cook until browned..
  3. Remove the sausage to a plate.
  4. Add the remaining vegetable oil to a large cast iron skillet and heat over high heat.
  5. Add the onion, garlic, and ginger, season with salt and pepper and saute for 3-5 minutes, until aromatic.
  6. Stir in the egg and cook while stirring until scrambled.
  7. Add the sausages and the rice, and continue to cook for 3-4 minutes.
  8. Season with salt and pepper and sugar.
  9. Stir in the scallions and add the cheese, folding in until it is melted.
  10. Plate and serve.

Supplies

  • Dates
  • 16 large dates
  • 1 cup fresh chorizo
  • 16 marcona almonds
  • 8 strips of bacon, cut in half horizontally
  • ¼ cup chopped parsley
  • Sauce
  • 1 (8oz) jar roasted piquillo peppers
  • ¼ cup sherry vinegar
  • 2 Tablespoons tomato paste
  • ¼ cup good quality extra virgin olive oil
  • Salt and pepper

Pasos

  1. Dates
  2. Heat one side of the grill to high heat, and the other side to medium/low heat.
  3. Make a slit in the dates and remove the pit.
  4. Stuff each date with 1 marcona almond and 1 ½ teaspoon chorizo.
  5. Wrap bacon around the dates and skewer with a toothpick.
  6. Repeat with remaining ingredients.
  7. Place the dates on the low side of the grill and cook for 8 minutes until the bacon fat has rendered.
  8. Move the dates to the hot side of the grill and continue cooking until the bacon is crisp, turning once.
  9. Remove and garnish with parsley.
  10. Sauce
  11. Add the peppers, sherry vinegar, tomato paste, and olive oil to a blender.
  12. Season with salt and pepper and blend until smooth.
  13. Add the sauce to a high sided saute pan and heat over medium high heat.
  14. Simmer the sauce for 5-7 minutes.
  15. Serve the dates with the sauce for dipping.