{"id":15644,"date":"2017-04-07T12:50:22","date_gmt":"2017-04-07T19:50:22","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=15644"},"modified":"2017-04-07T12:50:22","modified_gmt":"2017-04-07T19:50:22","slug":"recipes-easter-brunch-part-1","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-easter-brunch-part-1","title":{"rendered":"Recipes: Easter Brunch (Part 1)"},"content":{"rendered":"

\"J&G<\/a>
\nEaster Sunday is the perfect time to show off your brunchtime skills, especially with a little help from Chef Jacques Qualin of J&G Steakhouse. Here, Chef Qualin gets you started with two showstopping recipes: warm spring beets and grilled lamb porterhouse (check in next week for two more scrumptious recipes to try).
\nWarm Spring Beets and Fresh Goat cheese, Field Mache and Lemon Oil<\/strong>
\nFor the beets: cook each color separately with the following recipe:
\n1 Qt water
\n1 T salt
\n1 oz red wine vinegar
\n3 bunches (3 colors) baby beets
\nCombine in a one-gallon pot and bring to a simmer. Cook gently until beets are tender. Rub off skins with a clean side towel, then trim and cut into \u00bc\u2019s.<\/em>
\nUse 4 oz beets per portion and microwave for 30 seconds before plating.<\/em>
\nFor the hazelnuts:
\n1 oz hazelnuts
\n1 T corn syrup
\nPinch salt\/pinch of cayenne
\nMix well then spread onto a sheet tray line with a silpat. Cook in a 325 degrees oven until golden brown. Let cool at room temp and separate nuts; then crack gently. Store in an airtight container with humidity packets.<\/em>
\nFor the lemon oil:
\n1 oz lemon peel, pith removed
\n1 tsp ginger, peeled and rough chopped
\n\u00bc tsp Salt
\n5 oz extra virgin olive oil
\nWarm to 150 degrees and then blend in vita prep until smooth.<\/em>
\nTo serve:
\n4 oz assorted warm beets
\nAged balsamic as needed
\nMaldon sea salt
\n1 tbsp hazelnuts
\n6-8 leaves Mache
\n4 medium-size basil leaves
\nLemon oil as needed
\nGround black pepper
\n1 oz Goat cheese crumbled
\nArrange the beets on the center of the plate. Sprinkle the beets with balsamic, then season with Maldon salt. Sprinkle the hazelnuts over all, and then scatter with the basil leaves and the Mache. Drizzle the lemon oil over all and finish with a little freshly milled black pepper and the goat cheese.<\/em>
\nGrilled Lamb Porterhouse, Tangy BBQ Sauce, Favas and Spring Onions<\/strong>
\nFor the lamb: for one portion
\n2ea lamb porterhouse, 8 oz
\nsalt\/black pepper
\nThyme leaves
\nOlive oil
\nBarbecue sauce, as needed
\nA la minute season lamb with salt and pepper and press thyme leaves into both sides. Brush with barbecue sauce and grill, basting often to temp.<\/em>
\nFor the sauce:
\n8 oz ketchup
\n2.5 oz passion fruit syrup\u00a0(reduce passion fruit puree w 10% sugar to syrup)
\n1 oz red wine vinegar
\n\u00bd oz Kecap manis
\n\u00bd oz Nam pla
\n\u00be oz molasses
\n1\u00a0T garlic powder
\n\u00bd oz\u00a0onion flakes (or powder)
\n1\u00a0T liquid mesquite smoke
\n\u00bc oz\u00a0chipotle in adobe
\n1 tsp\u00a0salt
\n2 tbsp sesame oil
\nCombine all but sesame oil in blender and puree until smooth. Reduce speed to low and drizzle in sesame oil.<\/em>
\nFor onion compote:
\n4.5 oz spring onions, cut in \u00bd, then into 1\/8s
\n\u00bd oz evo
\n1 tsp salt
\nCombine all and mix in a bowl. Heat a large saut\u00e9 pan until smoking hot and add enough onions to cover in an even layer. Char onions very well, then spread onto a hotel pan to cool at room temp. Reheat in the salamander as necessary.<\/em>
\nTo serve: for one order
\n2 oz potato puree
\n1 oz onion compote
\n\u00bd oz favas, blanched and split
\n\u00bd oz peas or green beans (cut into 1\/2\u2019 pieces) blanched
\n\u00bd T savory, lightly chopped
\nCombine all in a saut\u00e9 pan and cook until hot and glazed. Season with salt and pepper.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"Easter Sunday is the perfect time to show off your brunchtime skills, especially with a little help from Chef Jacques Qualin of J&G Steakhouse. \n","protected":false},"author":5,"featured_media":15645,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[1345,2828,2829,4427,4433,4971,7100,7868],"class_list":{"0":"post-15644","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-recipes","8":"tag-beet-recipes","9":"tag-chef-jacques-qualin","10":"tag-chef-jacques-qualin-of-jg-steakhouse","11":"tag-easter-brunch","12":"tag-easter-brunch-recipe","13":"tag-featured","14":"tag-jg-steakhouse","15":"tag-lamb-porterhouse-recipes","16":"cs-entry","17":"cs-video-wrap"},"yoast_head":"\nRecipes: Easter Brunch (Part 1)<\/title>\n<meta name=\"description\" content=\"Easter Sunday is the perfect time to show off your brunchtime skills, 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