{"id":15651,"date":"2017-04-11T12:27:59","date_gmt":"2017-04-11T19:27:59","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=15651"},"modified":"2017-04-11T12:27:59","modified_gmt":"2017-04-11T19:27:59","slug":"recipes-easter-brunch-part-2","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/recipes-easter-brunch-part-2","title":{"rendered":"Recipes: Easter Brunch (Part 2)"},"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: crab cakes and risotto\u00a0(search last week’s posting for two more scrumptious brunch recipes from Chef Qualin).
\nParmesan Risotto, Mushrooms and Herbs<\/strong>
\nFor the herb tea:
\n14 oz hot \u00a0water
\n1 tsp thyme sprigs
\n1 T rosemary sprigs
\n\u00bd pc fresh bay leaf
\n\u00bd tsp red Thai chili
\n\u00bd T Meyer lemon peel, pith removed
\n\u00bd tsp salt
\nPut everything except salt\u00a0 into a bowl and cover with the amount of hot water.\u00a0 Cover with plastic and let sit for 30 minutes.\u00a0 Pass through chinois, pressing on the solids for full extraction.\u00a0 Season with the salt and reserve.<\/em>
\nFor the risotto:
\n3 T extra virgin olive oil
\n1.4 oz Spanish onion, small dice
\n1 oz \u00a0fennel, small dice
\n\u00bd T salt
\n2 oz Nishiki rice
\n1 oz white wine
\n6.5 oz herb tea
\nIn a flat medium pot, heat the oil over medium heat.\u00a0 Add the onion and the salt and sweat slowly for a few minutes.\u00a0 Add the fennel and cover with a lid, stirring often.\u00a0 Once the onions and fennel are translucent and soft, add the rice and coat with the oil.\u00a0 Cook the rice until it is well coated and the grains begin to become slightly translucent.\u00a0 Add the wine and stir the rice until the wine has evaporated.\u00a0 Add just enough herb tea to barely cover the rice.\u00a0 Stir the rice as the liquid evaporates.\u00a0 Repeat the process until all of the tea has been used.\u00a0 Place risotto in a hotel pan and cool immediately.<\/em>
\nFor the mushrooms:
\n1 oz Shiitakes, cleaned, stem removed and\u00a0quartered
\n1.1 oz Trumpet Royals, cleaned, sliced \u00bc-inch thick
\n1 oz Honshemejis, cleaned
\nToss the trumpet royals with extra virgin olive oil, salt and pepper and grill. \u00a0Roast the shiitakes and honshemejis, separately in extra virgin olive oil, and season with salt and pepper.<\/em>
\nFor the hedgehog mushrooms:
\n\u00bd oz hedgehog mushrooms
\n1 T extra virgin olive oil
\n\u00bc tsp salt
\n3 T water
\nAdd all the ingredients together into a small saut\u00e9 pan and cover with a lid and cook until the mushroom are cooked through.<\/em>
\nFor the finishing tea:
\n2 oz herb tea
\n3 T Meyer lemon juice, strained
\n\u00bc tsp salt
\nCombine all the ingredients and reserve for service.<\/em>
\nTo serve:
\nRisotto
\nFinishing tea
\nCooked mushrooms
\n2 T basil
\n2 T chervil
\n2 T mint
\nMeyer lemon, micro planed to order
\n2 oz parmesan
\n2 oz butter
\nAdd mushrooms to a pan with a touch of water and butter and cook covered until hot; adjust seasoning.<\/em>
\nHeat the risotto in a saut\u00e9 pan with a small amount of finishing tea and stir over medium heat.\u00a0 Add more liquid as necessary.\u00a0 Once the rice is cooked through and the proper consistency, add butter as well as the parmesan and stir until creamy.\u00a0 Plate in and top with the mushrooms.\u00a0 Tear of pieces of the herbs and sprinkle on top of the mushrooms.\u00a0 Micro plane lemon on top of herbs and sprinkle with a little more parmesan.<\/em>
\nPeeky Toe Crab Cake with Remoulade\u00a0(four per)<\/strong>
\nFor the mayonnaise:
\n1 oz egg yolk
\n1 tso celery seeds, finely ground
\n2 oz fresh lemon juice
\n1\/2 oz \u00a0green Tabasco
\n\u00bc oz \u00a0red Tabasco
\n\u00bc oz \u00a0Worcesteshire sauce
\n\u00bc oz salt
\n\u00bd oz \u00a0Colmans mustard powder
\n8 oz \u00a0safflower oil
\n\u00a0In the robot coupe, combine all except oil until smooth.\u00a0 Emulsify with oil at the end<\/em>
\nFor the crab cake:
\n15 oz\u00a0\u00a0 Peeky toe crab, picked
\n3.5 oz \u00a0mayonnaise
\n3 oz White bread, large dice
\nMix crab and mayonnaise well, then mix in bread.\u00a0 Portion crab into 150 g and shape into thick round cake.\u00a0 Reserve in refrigerator.<\/em>
\nFor the remoulade:<\/u>
\n\u00bc oz shallots, brunoise
\n1\/8 oz cornichon, brunoise
\n1\/8 oz caper, chopped
\n1\/16 oz parsley, chopped
\n2 oz mayonnaise
\n\u00bd \u00a0tsp salt
\n\u00bd \u00a0tsp\u00a0green Tabasco
\nCombine all and reserve.<\/em>
\nFor the yellow pepper pickle:
\n7.5 oz\u00a0 yellow peppers, charred, peeled, fine chiffonade
\n1.75 oz sugar
\n5 oz Champagne vinegar
\n\u00bd oz salt
\n\u00bd oz mustard oil
\n\u00bc tsp cayenne
\nCombine all in a medium-size pot and bring to a simmer (do not let boil). Remove from heat and cool over ice. Blot well as needed and serve 8 per portion.<\/em>
\nHerb salad:
\n11\/2 \u00a0oz yellow frisee salad
\n\u00bd oz tarragon leaves
\n\u00bd oz Italian parsley leaves
\n\u00bd oz chervil picked
\n\u00bd oz chives cut in 1 inch
\n\u00bd oz dill picked
\n1 lime juice
\n1 oz extra virgin olive oil
\nSalt\/ pepper
\nTo serve:
\n1 crab cake
\nWondra flour
\n1 oz remoulade
\n1 oz \u00a0herb salad per each
\nDust the crab cake liberally with Wondra, then pan fry in a hot pan with grape seed oil.\u00a0 Blot well and season with salt.\u00a0 Place on plate with herb salad and put remoulade in a ramekin on the side. <\/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. Here, Chef Qualin gets you started with two showstopping recipes: crab cakes and risotto\n","protected":false},"author":5,"featured_media":15653,"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":[2],"tags":[2828,3618,4434,4465,4971,7100,7131,11591],"class_list":{"0":"post-15651","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-chef-jacques-qualin","9":"tag-crab-cake-recipe","10":"tag-easter-brunch-recipes","11":"tag-easter-recipes","12":"tag-featured","13":"tag-jg-steakhouse","14":"tag-jacques-qualin","15":"tag-risotto-recipe","16":"cs-entry","17":"cs-video-wrap"},"yoast_head":"\nRecipes: Easter Brunch (Part 2)<\/title>\n<meta name=\"description\" content=\"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. 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