OLIVE OIL FRIED EGG

A unique breakfast item for sure, but Chef Ryan Scott of ryanscott2go.com and Top Chef fame has something to chase away the basic breakfast options.

Olive oil fried egg with oyster mushroom, broccoli crowns and heirloom tomato relish.

Yields 2 servings

◦2 large organic eggs
◦1 medium size heirloom tomato
◦¼ lb oyster mushrooms
◦¼ lb broccoli crowns
◦1 tsp minced garlic
◦5 tbsp extra virgin olive oil
◦2 chilies de arbol
◦½ bunch of thyme
◦Salt and pepper to taste
Procedure:

1.) Heat oven to 400°. In a small bowl toss mushrooms, broccoli, chili, garlic, thyme, and 1 tbsp olive oil, season with salt and pepper. Place on a sheet pan and roast for 15-20 minutes until tender.

2.) Wash and dice medium heirloom tomato, add 1 tbsp olive oil and season with salt and pepper and set aside.

3.) In a small non stick pan, over medium high heat, add olive oil and fry egg to sunny side up, season with salt and pepper.

4.) To plate discard thyme and chili. Add mushrooms and broccoli to base of the plate and top with fried egg, garnish with tomato relish.

If you enjoyed this post, make sure you subscribe to our RSS feed!

BRUSCHETTA!

Valley native Chef Ryan Scott has been busy touring the world. He’s recently made cooking appearances in Dubai, Atlanta, New York, Fallon Nevada, San Francisco, Sacramento and Gilroy, and will appear at the San Francisco Health Fair October 22nd. Ryan has four more appearances on the Today Show with Kathie Lee and Hoda before the New Year, and recently won the Gilroy Garlic Festival cookoff this summer. Here’s his take on Bruschetta, an Italian classic. Enjoy!

Black mission fig bruschetta with arugula pesto and capricious goat cheese

Yields 4 pieces bruschetta

1 mini sourdough loaf
¼ lb wild arugula
2 tbsp parmesan cheese
2 tbsp and 1 tsp extra virgin olive oil
¼ tsp minced garlic
3 ripe black mission figs
½ tsp balsamic vinegar
1/8 tsp fresh thyme leaves
1 large slice of capricious goat cheese

Procedure:

1.) Slice bread on a bias, brush with olive oil and season with salt and pepper. Heat grill pan to medium high heat and grill bread on each side for 3-4 minutes.

2.) To make pesto, in a mortar or blender add arugula, parmesan, garlic, 2 tbsp olive oil and pinch of salt. Puree until nice and smooth.

3.) Dice figs and place in a small bowl. Add balsamic, thyme leaves and 1 tsp olive oil, season to taste with salt and pepper, mix and set aside.

4.) To assemble, spread pesto evenly on bruschetta and top with a flat layer of fig relish. Microplane goat cheese on top of bruschetta, finish with a little salt.

Check out Ryan’s website here:
www.ryanscott2go.com

If you enjoyed this post, make sure you subscribe to our RSS feed!

PINEAPPLE GINGER UPSIDE-DOWN CAKE

Gilroy Garlic Festival Champion Ryan Scott shows us his diversity with a mouth-watering dessert. Ryan is a frequent guest on NBC’s Today Show, so go to todayshow.com to check him out!

Yields: 1 8-inch cake

½ cup (1 stick) plus 1 tbsp unsalted butter, plus extra for the pan, at room temperature
2 cup pineapple
1 tbsp ginger
1 tsp sesame oil
1/4 cup brown sugar
1 cup all purpose flour
¾ tsp baking powder
¼ tsp baking soda
¼ tsp kosher salt
1 large egg
2/3 cup granulated sugar
2/3 cup sour cream
1 tsp pure vanilla extract

Procedure

1.) Heat oven to 350° F and butter an 8-inch cake pan.

Melt 1 tbsp pf the butter in a large skillet over medium-high heat. Add the pineapple, ginger, sesame oil, and ¼ cup of brown sugar to cook, tossing, until the sugar dissolves and the juices from the pineapple become syrupy, 3 to 4 minutes. Arrange the pineapple in the cake pan and spoon any pan juices over the top.

In a small bowl, whisk together the flour, baking powder, backing soda, and salt.

With an electric mixer, beat the remaining ½ cup of softened butter and 2/3 cup of granulated sugar until medium soft peaks. Mix in the egg, sour cream, and vanilla. Gradually add the flour mixture, mixing just until incorporated.

Pour the batter over the pineapple and bake until a toothpick inserted in the center comes out clean, 50-55 minutes. Let cool in the pan for 1 hour. Place a large plate over the cake pan and invert the cake onto the plate.

If you enjoyed this post, make sure you subscribe to our RSS feed!

RYAN’S GILROY GARLIC FESTIVAL WINNER!

Chef Ryan Scott, a regular contributor to valleysportspulse.com, won the Gilroy Garlic Festival’s cooking competition (and five-thousand dollars) with this tomato-themed dish. Ttry making it yourself and enjoy!

Winning dish at the Gilroy Garlic Festival
By Ryan Scott

Sundried tomato crusted beef tenderloin with sungold tomato succotash and watermelon beefsteak tomato salad

Tomato jam recipe

4 cups yellow onion, small diced
½ cup ginger, Minced
2 Tlb minced garlic
¼ cup evoo
6lbs tomatoes, blanched and diced
2 cups white balsamic vinegar
1½ cup brown sugar
2 ea cinnamon stick
2Tlb salt

1. Sweat onions, ginger, garlic and evoo in pan till the onions are tender and soft (5-10 minutes). Add tomatoes, vinegar, brown sugar, and cinnamon stick, salt and bring to a boil. Cover with a lid and bake for 2hrs at 300* or until the mixture is thick and jam like. You may have to adjust seasoning with more salt or sugar; it all varies on the tomatoes, so adjust to your liking.

Watermelon and cherry tomato salad with red onion and scallions

1 large sliced heirloom tomato
6 1-inch cubes watermelon (or melon of choice)
½ cup halved cherry tomatoes
3 tbsp sliced scallions
Salt and pepper to taste
¼ cup croutons
¼ cup whole grain mustard
1 cup verjus (or vinegar of choice)
2 cups extra virgin olive oil
1 ½ tsp salt

Procedure
1. To make vinaigrette blend mustard, vinegar, and salt. In a gradual stream add olive oil to blender until it becomes a nice creamy vinaigrette.
2. Season watermelon, tomatoes, red onion, scallions with vinaigrette, salt and pepper and arrange on a thick slice of heirloom tomato that is also dressed and seasoned then arrange on plate.

Sun dried tomato pesto

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup chopped pine nuts
3 tablespoons chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese
salt to taste

1. Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
2. In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

If you enjoyed this post, make sure you subscribe to our RSS feed!

DRESSING UP SUMMER

Three recipes for the price of one this time! The buttermilk dressing is a great one to toss with any of the stone fruit of the summer salad with (strawberries, peaches, apricots and so on-whatever you would like). The white balsamic dressing is great on any salad. Also here is my favorite corn bread recipe. Add bacon and jalapenos for a kick if you want and enjoy!
-Ryan

BUTTERMILK DRESSING:
¼ cup buttermilk
¼ cup crème fraiche
¼ mayo
1 Tlb red wine vin
3 ea minced shallots
1 cup corn oil
S &p tt

Mince shallots and steep in vinegar for 5 minutes. Add buttermilk, mayo, and crème fraiche. Wisk all together. Slowly add oil. Season to taste. Add Tabasco to liking.

WHITE BALSAMIC DRESSING (Yields 2 quarts):
-1/2 cup whole grain mustard
-1/2 cup Dijon mustard
-3/4 cup white balsamic vinegar
-1/2 cup water
-4 TB honey
-1.5 tsp salt
-1/8 tsp Tabasco
-4 cups corn oil

Place all ingredients in blender but corn oil, blend till smooth. Slowly add corn oil to mixture in the blender, continue until all is incorporated.
You may want to adjust the thickness to your taste with water, if you’d like.

CORN BREAD

SWEET:
19 oz flour
13 oz cornmeal
1 # 3 oz sugar (21 oz)
5T baking powder
2T salt
1 qt milk
6 eggs
1 1/2 cups corn oil

SAVORY:
4 cups flour
4 cups cornmeal
1 cup sugar
5 T. baking powder
1 T. salt
4 eggs
1/2 cup corn oil
6 cups milk

Preheat oven to 375 degrees. Grease an 8 inch square pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

If you enjoyed this post, make sure you subscribe to our RSS feed!

SUNGOLD TOMATO AND SWEET CORN SUCCOTASH SALAD

This is one of my favorite spring/summer time recipes and it’s such an easy one, plus you can do so many different things with it. There are times where I do add small diced meat to this recipe like Tasso ham (curded lean pork form Louisiana), or smoked duck breast, it adds a nice twist to the salad. I also changed around the classic succotash that has lima beans as the main ingredient, I added edamame beans instead. Feel free to add anything you would like, remember this is my spin on succotash, so enjoy!

2 each heads of romaine lettuce
1 ea pints Sungold cherry tomatoes (halved and seasoned with salt and pepper)
½ cup sweet yellow corn (cooked, and shucked off the cob)
½-cup edamame (peeled out of shell)
1 cup cooked quinoa (cooled)
2Tlb crumbled feta
1 ea red pepper small diced (cooked)
3 Tlb nicoise olives (halved)
2 Tlb large capers (minced)
1 tsp horseradish (prepared)
1 Tlb Tarragon minced
1 Tlb Oregano minced
3 Tlb white balsamic vinaigrette
Season to taste with kosher salt and pepper

1) Toss romaine with 1Tlb dressing, season to taste and set aside. Mix all your ingredients together in a large bowl and season with the left over dressing and place on romaine, enjoy immediately.

If you enjoyed this post, make sure you subscribe to our RSS feed!

SPRING PANZANELLA SALAD

A springtime treat from Chef Ryan: a salad that’s healthy and delicious!

Spring panzanella salad with english peas, asparagus, ricotta salata and white balsamic dressing

Serves 4-5 people

1 pound medium asparagus
1 cup fresh English peas, boil until tender and drained
1 cup fresh fava beans, boil until tender and drained
1 head of little gem lettuce greens
½ red onion sliced thin
1 cup panzanella bread crumbs
¼ cup white balsamic dressing
wedge of ricotta salata

1)Holding the asparagus spear in both hands, bend the spear until it breaks naturally at the point where the spear becomes tough. Discard the end, and repeat the remaining asparagus. Cut asparagus on angle about a half inch width and cook in a large pot of salted boiling water, or until they lose there raw taste, about 1 minute, and then shock in ice water bath, and set aside.

2) Repeat the same step with the peas and fava’s, remember the discard of the skin after cooking.

3) In a large bowl add asparagus, peas, fava’s, little gem’s, onion, bread crumb’s and toss in dressing, shave cheese over top and serve immediately.

Panzanella croutons

6 cup day old bread ( ½ cubes)
6 T parmesan cheese
6 T evoo
1 tsp salt

1) Dice bread into half inch cubes and toss with all ingredients and bake, stirring once or twice, until the croutons are crisp and lightly colored, about 15 minutes. Let cool and add to salad.

If you enjoyed this post, make sure you subscribe to our RSS feed!

BLUE MOON BEER AND WILD MUSHROOM SOUP

Beer soup? Sounds crazy, but is absolutely delicious. This recipe is one of Chef Ryan’s favorites and a great twist on a soup. He did this recipe last year for a Solar eclipse show.

Blue Moon beer and wild mushroom soup with tomatoes and cilantro
Yields 1 gallon

½ cup and 2 Tbsp corn oil
2 Tbsp butter
3 ea small diced yellow onion
1 ea med size leek-medium dice
4 Tbsp minced jalapeño
5 ea cloves garlic minced
½ tsp chili flake
2 cups chopped can tomatoes
4 lbs washed and sliced mixed wild mushrooms
5 tsp salt
4 ea btls beers
1 Tbsp orange juice
½ cup minced cilantro
½ tsp Tabasco

Garnish
12 ea grilled prawns cut in half

1) Heat up large stock pot and add half cup corn oil, add sliced and washed wild mushrooms and salt cook till tender, remove from pan and set aside. Reheat stock pot and add 2 Tlb corn oil and butter then add diced onions, diced leeks and cook till tender, once tender add garlic; Chile flake and jalapeño cook down till soft.

2) Once everything is cooked, add all ingredients back in the pot, turn the pot on high and add chopped tomatoes and three beers and reduce bye half. Then add chicken stock and bring to a boil and simmer for 5 minutes, finish with chopped cilantro, orange juice, and Tabasco, and the last beer. Adjust the seasoning to your desire and garnish with grilled prawns.

If you enjoyed this post, make sure you subscribe to our RSS feed!

CHICKEN CURRY

What came first, the chicken or the curry? Ryan gives us his secret to his success with this dish, with the help of… minute rice? Simple and quick… and delicious!

Ryan’s Chicken curry with minute rice

8 each boneless, skinless chicken thigh small diced
1 tablespoon corn oil
1 teaspoon fresh ginger minced
3 teaspoon garlic minced
1 red onion small diced
1 tsp turmeric
½ teaspoon cinnamon
2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 can chickpeas drained
1 can diced tomatoes
2 cup chicken stock
1 stick cinnamon
¼ cup chopped almonds
¼ cup golden raisins
3 tablespoons chopped cilantro
1 bag of minute rice

1) In a large pot add oil and sauté chicken on high heat. Add ginger, garlic and cook for 1 minute. Add turmeric, cinnamon, cinnamon stick, cumin, salt, pepper, and cook for one minute. After approximately one minute add tomatoes, chickpeas, and stock bring all this to a boil. Place ingredients in to a slow cooker and cook for 6-8 hours.

2) One half hour before serving add golden raisins, almonds, and cilantro.

3) Serve over minute rice or couscous.

If you enjoyed this post, make sure you subscribe to our RSS feed!

ALL YEAR THANKSGIVING SANDWICH

For those of you who can’t get enough of the smells and tastes of Thanksgiving, Ryan has the perfect recipe for you; a Thanksgiving sandwich you can easily make and enjoy all year long!

Yield: 6 servings.

2 cups cubed cooked turkey breast or sliced
1/2 cup mayonnaise
½ small diced red onion
1 avocado diced
1 teaspoon prepared mustard
3 Tablespoons of nonfat cream cheese
1/2 teaspoon salt
1/4 cup chopped pecans
1 head of lettuce
6 ea croissants

Procedure-
In a medium bowl, combine turkey, mayonnaise, red onion, avocado, mustard and salt.
Just before serving, stir in pecans.
Place lettuce and 1/2 cup turkey mixture on each roll with cranberry relish and cream cheese on the bottom.

Cranberry compote

1 # frozen cranberries
1 cup sugar
1/3 cup apple juice
3 tablespoons of lime juice
1/3 orange juice
Pinch of salt
1 sheet of gelatin

Procedure
Combine all ingredients and place over medium heat. Bring just to a boil. Remove from the heat and let cool. Store in Refrigeration.

If you enjoyed this post, make sure you subscribe to our RSS feed!

Next Page »