Brunch Recipes from Local Restaurants

Plan a showstopping late-morning meal with these recipes from local chefs and restaurants.

Fish Casual Coastal Seafood: Pickled Honeydew Melon

2 honeydew melons, peeled and cut into 1/2-inch by 1/2-inch cubes
1 cup mint, chiffonade
1 quart water
1 quart sugar
1 cup lime juice

In a sauce pan over high heat combine the water and sugar, stir the mixture and heat until the sugar is fully dissolved. Once the sugar is dissolved, remove the pan (simple syrup) from the heat and cool down to 40 degrees. When the simple syrup is cooled add the lime juice. In a bowl mix the honeydew melon cubes with chiffonade of mint and then pour the lime simple syrup over the melon. Store the melon/pickling liquid mixture in an air tight container for at least 24 hours.

Haig Point: Seared Venison Medallions

Ingredients (Medallions)
12 venison medallions
2 teaspoons vegetable oil
Salt, to taste
Pepper, to taste

Sear each medallion in a hot pan of vegetable oil for 2 to 3 minutes per side. Season with salt and pepper. Remove from heat. Keep warm for 5 minutes. Serve with red wine reduction and whipped Yukon golds.

Ingredients (Red wine reduction)
Olive oil, for coating the pan
1/4 cup minced shallots
1/2 cup red wine
1/2 cup beef stock
2 tablespoons butter
1 tablespoon chopped rosemary
Salt, to taste

In a sauté pan over medium-high heat, add enough olive oil to coat the pan. Add shallots; cook until translucent. Add red wine and stock; reduce by half. Add butter and chopped rosemary. Season with salt.

Ingredients (Yukon Golds)
4 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
1 1/2 sticks unsalted butter, cut into small cubes
1 cup heavy cream
Salt, to taste
Freshly ground white pepper, to taste

Place potatoes in a large pot, cover with water and bring to a boil. Simmer over medium heat for about 25 minutes, or until tender. Drain; return potatoes to the pot. Cook over medium heat for 1 minute, shaking the pot to dry the potatoes. In a large saucepan, melt butter with cream. Working over the saucepan, pass the hot potatoes through a ricer or food mill and into the sauce. Stir with a wooden spoon until light and fluffy. Season with salt and pepper.

Captain Woody’s: Spanish Benedict

Ingredients (Chipotle mayonaise)
1/2 cup mayonnaise
1/4 cup sour cream
1 can chipotles
2 tablespoons lime juice

Place mayonnaise, sour cream, lime juice and chipotles in jar of a blender. Puree until smooth and chipotles are completely chopped. Pour into an airtight container, cover, and store in the refrigerator until ready to use.

2 English muffins, toasted
1 avocado, sliced
2 tablespoons salsa verde
2 eggs, poached
1/3 pound chorizo, cooked

Cook chorizo, drain and place on toasted muffins. Poach eggs for 2 minutes then place on top of cooked sausage. Top with avocado slices and drizzle with chipotle mayonnaise. Serve salsa verde on the side. Serve with grits, fresh fruit and a Mimosa!

LOCAL Life Test Kitchen: Ham Pie

1/2 cup broccoli, chopped
1/4 cup green pepper, chopped
1/4 cup mushrooms, chopped
3 tablespoons onion, chopped
1 garlic clove, minced
2 teaspoons vegetable oil
2 cups cooked ham, chopped and divided
1 1/2 cups shredded Swiss cheese, divided
1 unbaked pastry shell (9 inches)
4 large eggs, beaten
1 cup half-and-half cream

In a saucepan, saute broccoli, green pepper, mushrooms, onion and garlic in oil until tender. Sprinkle half of the ham and cheese into pie crust. Cover with the vegetables and the remaining ham and cheese. Combine eggs and cream; pour over ham and cheese. Bake at 350 degrees for 45-50 minutes or until knife inserted in the center comes out clean.

LOCAL Life Test Kitchen: Grapefruit and Rosemary Mimosa

1 cup water
1 cup sugar
3 long rosemary sprigs
3 short rosemary sprigs (for garnish)
1 bottle of Champagne, chilled
2 cups grapefruit juice

In a small saucepan set over medium heat, bring the water and sugar to a simmer. Add the long rosemary sprigs and stir. Remove the pan from the heat, cover, and let steep for 15 minutes. Remove the rosemary sprigs and discard. Fill eight glasses just under half full with Champagne. Top each with about 1/4 cup of grapefruit juice and 2 teaspoons of rosemary syrup. Add a bit more juice or Champagne, whichever you prefer. Garnish with the smaller rosemary sprigs and serve.

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