Saturday Brunch! Menu 5 ish.

Great morning and happy Saturday everyone! I love brunch. For me, life is about love, celebrating family, friends, and success. I believe brunch is a great way to package it all. I created the SATURDAY BRUNCH SERIES! to bring joy, spice, and fun to your life.

Let's explore today's amazing menu:

- Palais des Thés Lemon Verbena French toast topped with whipped honey butter

- Tender Belly's signature dry rubbed, cherry smoked bacon

- French style scrambled eggs with chipotle crème, dusted with Malabar pepper

- Lemon Verbena Infused Fruit Bowl

- Pan-seared salmon basted with Lemon Verbena and tea butter

Palais des Thés Lemon Verbena French toast with whipped honey butter:

Ingredients:

- 6 slices of sourdough or brioche bread

- 2 eggs

- 1/2 cup heavy whipping cream

- 1 tbsp sugar

- 2 tsp vanilla extract

- 2 tsp loose leaf Palais des Thés Lemon Verbena

- Plugrà salted and creamed butter (extra creamy is always best)

- Whipped honey butter: salted and creamed butter, Palais des Thés lemon verbena, Wholesome Sweetener's organic, unfiltered, raw honey

Instructions:

1. Whisk together eggs, milk, sugar, and vanilla extract in a bowl.

2. Steep tea at 212°F for 10 minutes, cool to room temp, add to ingredients, whisk.

3. Dip each slice of brioche bread into the batter.

4. Fry bread in butter until crisp and golden brown.

5. Serve hot with a dollop of whipped honey butter.

2. Tender Belly's, signature dry rubbed Cherry Smoked Bacon:

Ingredients:

- Signature dry rubbed Cherry Smoked Bacon

Instructions:

1. Heat a skillet over medium heat.

2. Cook bacon until at your desired texture (crispy or chewy), turning occasionally.

3. Place bacon on multiple folded paper towels then pat dry.

Chef's Notes: The distinctive flavor of dry rubbed, cherry smoked bacon adds a rich and savory element to your brunch experience.

Did You Know? Baked beans are a traditional English accompaniment to bacon in a full English breakfast.

3. French Style Scrambled Eggs with Chipotle Crème, Dusted with Malabar Pepper:

Ingredients:

- Eggs

- Crème fra?che

- Chipotle crème

- Malabar pepper

Instructions:

1. Whisk eggs in a bowl until well blended.

2. Add two knobs (approx two tbsp) of butter to a heated pan, pour in eggs being certain to use a rubber spatula to scrape the bowl so as to not waste any, ensure your heat is set to medium-low, stir gently until eggs begin fluffing then place 1 tbsp of crème fra?che and stir until eggs are perfectly fluffed.

3. Serve topped with chipotle crème and a dusting of Malabar pepper.

Chef's Notes: Infusing crème fra?che into the eggs adds richness and creaminess, elevating the texture and flavor. Combined with the smoky heat of chipotle crème and the bold flavor of Malabar pepper, these scrambled eggs are sure to impress.

Did You Know? In France, scrambled eggs are often served with a side of buttered toast or crunchy baguette.

4. Lemon Verbena Infused Fruit Bowl:

Ingredients:

- Assorted fresh fruits (such as watermelon, strawberries, pineapple, kiwi, and cantaloupe), diced

Instructions:

1. Steep Palais des Thés Lemon Verbena in water at 212°F for 10 minutes to make a strong infusion. Stir in 1 heaping tbsp of honey.

2. Chill the infusion.

3. Toss diced fruits with the chilled tea infusion.

4. Serve.

Chef's Notes: Infusing the fruit with lemon verbena adds a twist, infusing the fruits with a beautiful lemony, verbena flavor that will rock your brunch.

To impress your guests, you'll want a solid recipe that highlights the pristine quality of Norwegian salmon while incorporating sophisticated flavors and techniques. Here is my refined yet straightforward recipe for Pan-Seared Norwegian Salmon with a Beurre Blanc, served with a side of seasonal vegetables.

Ingredients:

For the Salmon:

- 4 Norwegian salmon fillets (6 oz each), skin-on, pin bones removed

- Osmo salt and freshly ground Malabar or Tellicherry pepper

- 2 tbsp EVO

- 2 tbsp salted Plugrá butter

For the Beurre Blanc:

- 1 small shallot, finely minced

- 1/2 cup dry white wine

- 1/4 cup white wine vinegar

- 1/2 cup heavy cream

- 1 cup salted Plugrá butter, cold and cut into small cubes

- Osmo salt and Malabar or Tellicherry pepper to taste

- 2 tbsp Meyer pan toasted Meyer lemon zest

- Freshly squeezed Meyer lemon juice to taste

For the Vegetables:

- 1 bunch asparagus, trimmed

- 1 cup baby carrots, peeled and trimmed

- 1 tbsp EVO

- Colima sea salt and freshly ground Tellicherry pepper

- Fresh herbs (such as tarragon and dill), for garnish

Instructions:

1. Prepare the Vegetables:

- Preheat the oven to 400°F (200°C).

- Toss the asparagus and baby carrots in olive oil, and season with salt and pepper.

- Spread the vegetables on a baking sheet in a single layer.

- Roast in the preheated oven for 15-20 minutes, or until tender and slightly caramelized. Keep warm.

2. Prepare the Salmon:

- Pat the salmon fillets dry. Season both sides with salt and freshly ground Tellicherry or Malabar pepper.

- Heat the olive oil in a large, Lodge Cast Iron over medium-high heat until shimmering.

- Add the salmon fillets, skin-side down, and cook without moving them for about 3-4 minutes, until the skin is crispy and the fillets are about two-thirds cooked through.

- Flip the salmon fillets and add the Plugrá butter to the pan. Tilt the pan slightly and spoon the melted butter over the tops of the fillets as they finish cooking, about 2-3 more minutes, depending on thickness.

- Transfer the salmon to a plate and keep warm.

3. Prepare the Beurre Blanc Sauce:

- In a small saucepan, combine the minced shallot, white wine, and white wine vinegar. Bring to a boil over medium-high heat and reduce until about 2 tablespoons of liquid remain.

- Add the heavy cream and reduce the heat to medium. Cook until the cream has slightly thickened, about 2-3 minutes.

- Reduce the heat to low and begin whisking in the cold butter, one cube at a time, allowing each piece to melt and incorporate before adding the next. The sauce should become smooth and velvety.

- Season with salt, white pepper, and a few drops of freshly squeezed lemon juice to taste.

- Strain the sauce through a fine-mesh sieve into a clean bowl to remove the shallot bits, if desired.

4. Plate the Dish:

- Arrange the roasted vegetables in a neat bundle on each plate.

- Place a salmon fillet beside the vegetables, skin-side to showcase the crispy skin.

- Spoon the beurre blanc sauce around the salmon and vegetables

- Garnish with fresh herbs.

Presentation Tips:

- Use white plates to let the vibrant colors of the salmon and vegetables stand out.

- Garnish lightly with fresh dill, charred Meyer lemon slices, and salted espresso to enhance the visual appeal without overwhelming the dish.

I would love to hear from you. As we are steeped in a rebrand project, I invite you to follow me on Instagram: bryandavidscott.world and Bryan-David Scott

Tom Sanders Salvatore Moretti Jones Dairy Farm Wholesome Sweeteners Osmo Salt Co. Ed Reilly Bentley Justin Reed PALAIS DES THéS Andrea Simmons Dan Bolton Dairy Farmers of America Flavia Panza Kady Navarro Shannon Duffy