Croissant, Bagel, and English Muffin French Toast
Serve the French toast with a dusting of powdered sugar and maple syrup.
Tag: Signature Dishes
Crab Cakes Benedict
Crab Cakes Benedict
Eggs benedict is great, but how about adding crab cakes into the mix?! Crab cakes, soft boiled eggs, and Hollandaise sauce over English muffins is a marriage meant to be. You can use store bought crab cakes or make your own from scratch. My Maryland-style crab cake recipe attached below will make your belly very happy.
Ingredients
- 4 crab cakes homemade or frozen
- 2 tbsp butter
- 2 English muffins sliced in half and toasted
Soft Boiled Eggs
- 4 large eggs
- water
- 1 tbsp vinegar
Hollandaise Sauce
- 2 tbsp butter
- 2 egg yolks beaten
- 2 tsp lemon juice
- 1 tbsp heavy cream
Instructions
Crab Cakes
- Melt the butter in a small skillet over medium heat. Fry the crab cakes for 4-5 minutes a side until golden brown. Set aside.
Hollandaise Sauce
- Melt the butter in a small pot over low heat.
- Beat the egg yolks, lemon juice, and cream together in a small bowl.
- Whisk in 1 tbsp of the melted butter into the yolk mixture to temper the eggs.
- Whisk in the tempered yolk mixture into the rest of the melted butter. Turn off the heat.
Soft Boiled Eggs
- Bring 3” of water to a boil in a small pot. Add in the vinegar. Reduce the heat to medium. Crack each egg into a measuring cup and carefully drop into the water. Simmer for 3-5 minutes depending on how you like your eggs cooked.
Assembly
- Top each of the English muffins with a crab cake.
- Place a soft boiled egg on each of the crab cakes.
- Spoon over the Hollandaise sauce over each of the crab cakes benedicts.
Maryland-Style Crab Cakes
Every time I go to Baltimore, I have to go to the Lexington Market and get a crab cake at Faidley’s Seafood. They’re spendy, but are considered to be some of the best crab cakes in the world. You can make crab cakes at home for a fraction of the price, all considering that good quality lump crab meat will cost you about $50 lb. But I guess getting 7-8 crab cakes for that much is better than paying $25 for just 1.
Ingredients
- 1 lb jumbo lump crab meat
- 20 saltine crackers crushed
- 1/2 cup mayonnaise
- 1 egg beaten
- 1 tbsp dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 1 tsp old bay seasoning
- 1/4 cup parsley chopped
- vegetable oil for frying
Instructions
- Mix together the mayonnaise, egg, dijon mustard, Worcestershire sauce, hot sauce, and old bay seasoning.
- Fold in the crab meat, along with the crackers and parsley.
- Form into 1/3 lb. cakes. Place on parchment paper and refrigerate for 1 hour.
- Heat up 1/4” of vegetable oil in a sauté pan over medium heat. Place the crab cakes into the pan.
- Fry until golden brown; about 4-5 minutes a side.
Baked Whole Rainbow Trout
Baked Whole Rainbow Trout
I love cooking whole fish; especially rainbow trout. They’re fairly inexpensive and require little prep work to yield a fulfilling meal. When you buy rainbow trout, they will come with or without the backbone. If they come with the backbone, I recommend butterflying the fillets on each side of the fish. By doing this, the fillets will get properly seasoned. If the trout comes without a backbone, you can straight up season and stuff the fish directly inside the cavity. Most rainbow trout weigh between 1 – 1 1/4lb. They will take approximately 20-25 minutes in a preheated 400° oven. You can also broil or grill these fish; taking about half the time as baking.
Servings: 2
Ingredients
- 2 whole rainbow trout cleaned; 1-1 1/4lb each
- 2 tbsp olive oil
- 2 tsp dried oregano
- salt
- cracked black pepper
- lemon slices
Instructions
- Rinse the trout under cold water.If your trout still has the backbone, butterfly open each side of the fish, slicing across the back down to the tail. If the trout doesn’t have a backbone, skip this step.
- Rub the inside and outside with olive oil. Season the inside and outside with salt and pepper. Season the inside with oregano. Put 2 slices of lemon on the inside of each of the butterflied fillets. If the fish hasn’t a backbone, put the lemon slices inside of the cavity.
- Preheat the oven to 400°. Place the trout on a baking sheet lined in parchment paper.
- Bake the fish for 20-25 minutes.
Serve either whole or remove the fillets from the backbone and cut off the head.
Vegan Pecan Sweet Potato Bake
Vegan Pecan Sweet Potato Bake
I was recently invited to my good friends Larissa and Irene’s Friendsgiving party and was in charge of making sweet potatoes and mashed potatoes. The catch was that both the side dishes had to be vegan. No problem. I typically make this sweet potato bake with real butter, heavy cream, and add crumbled bacon with the pecan topping. So I substituted real butter with plant-based butter made out of cashew milk and used almond milk instead of heavy cream. I also X’ed the bacon. The sweet potato bake still turned out just as good and was a hit with everyone.
Servings: 12
Equipment
- potato masher
- aluminum pan or baking dish
- nonstick spray
Ingredients
- 5 lbs sweet potatoes peeled and diced
- 8 oz plant-based butter
- 1/2 cup almond milk
- 1/4 cup brown sugar plus more for topping
- 3 tsp salt
- 2 tsp ground cinnamon
- 1/2 cup pecan halves
Instructions
- In a large stock pot, bring water to a boil. Add in the sweet potatoes and boil for 10 minutes until fork tender. Drain.
- Using a potato masher, mash the sweet potatoes. Stir in the plant-based butter, almond milk, brown sugar, salt, and cinnamon.
- Preheat the oven to 400 degrees. Using nonstick spray, grease an aluminum pan or baking dish. Pour in the sweet potato mixture.
- Top the mixture with pecan halves. Sprinkle over more brown sugar. Bake for 30 minutes.
