by Jeremy Johnson, Meat & Specialty Category Manager
Father’s Day is fast approaching and what better way to kick off a day to celebrate dads than with a brunch. Here are a few recipe ideas.
Walleye Benedict
Pan-Fried Walleye:
4 walleye fillets
2 eggs
3/4 c. flour
1 c. Italian-style bread crumbs
1/2 tsp. salt
1/3 tsp. onion powder
1/2 tsp. paprika
Oil for frying
Directions: Lightly beat eggs in a dish. In another dish combine flour, bread crumbs, and seasoning. Dip fish in egg and then in flour mixture. Shake off any excess flour.
Add a couple of tablespoons of oil to a pan and heat pan over medium heat.
When pan is hot, add 3-4 fillets to pan. Cook 3 minutes per side so each side is nicely browned. Remove fish from pan and place on a baking sheet lined with a baking rack. Place cooked fish in a 250° oven while you cook remaining fish. Wipe out pan and add additional oil. Repeat process with remaining fish.
Hollandaise Sauce:
3 egg yolks
1 Tbs. lemon juice
1 tsp. Dijon mustard
1/4 tsp. salt
just a pinch cayenne pepper
1/2 c. of melted butter
Directions: Melt the butter in a microwave for about 1 minute until hot (it needs to be hot).
Combine the egg yolks, lemon juice, Dijon, salt, and cayenne pepper into a blender and blend for 5 seconds. Slowly stream in the hot butter into the mixture as the blender is running.
Pour the sauce into a small bowl and serve.
Hollandaise Tartar Sauce:
1 small pickle, finely chopped
1 Tbs. capers in brine, drained and finely chopped
1 Tbs. curly parsley, chopped
1 Tbs. chives, chopped
1 Tbs. tarragon, chopped
1 Tbs. chervil, chopped
Hollandaise sauce (above recipe)
Add the pickle, capers, and herbs to the prepared Hollandaise sauce. Mix well and taste for seasoning
To Assemble the Walleye Benedict:
2 English muffins, toasted
4 eggs, poached or over easy
4 pieces of fried walleye or any other fish
Hollandaise Tartar Sauce
Directions: Butter the English muffins and then place your fried egg on top, then a couple of pieces of fried walleye, drizzle Hollandaise Tartar Sauce over the top and garnish with chopped chives.
Chorizo Hash
1 Tbs. cooking oil
8 ounces fresh chorizo (can substitute soyrizo)
1/2 medium yellow onion, thinly sliced
1 c. cilantro, minced
1 Tbs. unsalted butter
1 russet potato, coarsely grated and rinsed
1 garlic clove, minced
1 green bell pepper—stemmed, seeded, and diced
1 poblano chile, thinly sliced on a bias
2 tsp. lime zest
2 Tbs. lime juice
Kosher salt, to taste
2-4 eggs
Directions: In a 12-inch cast-iron skillet, heat the oil over medium-high heat. Add the chorizo and cook, using a wooden spoon to break it up, until golden brown. Using a slotted spoon, transfer the chorizo to a bowl.
To the skillet, add the onions and minced cilantro, and cook until the onions start to caramelize.
Add the butter to the pan. Using paper towels, squeeze out any remaining liquid in the rinsed grated potato, then add to the pan and mix with the onions. Press the mixture into an even layer and let cook until golden. Add the garlic, then cook, stirring constantly until the potatoes are evenly crisp.
Add the bell pepper, chile, reserved chorizo, and lime zest, and cook until the peppers begin to soften. Stir in the lime juice and season with salt.
Make 2 to 4 wells in the hash and crack an egg into each one, then season each with a pinch of salt. Cook, covered, until the whites are just set. Garnish with the cilantro leaves, and serve.
Pancake Tacos
For the pancakes:
1 c. all-purpose flour
2 Tbs. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
2 Tbs. unsalted butter, melted
1 large egg
1 Tbs. vegetable oil
Directions: In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven.
Cream Cheese Filling
1/2 c. cream cheese, room temperature
2 Tbs. powdered sugar (more if you have a sweet tooth)
1-2 Tbs. heavy cream
Directions: Combine the cream cheese, powdered sugar, and heavy cream and mix to combine.
Divide the cream filling between the pancakes, then top with the berries of your choice. Fold like tacos and enjoy.