Brio Garden Omelet

Brio Garden Omelet

Chef Josh, from Brio makes a fresh garden omelet and Pasta alla Vodka
Pasta alla Vodka
Ingredients
  • 10 sacchetti SACHETTI PORTIONED
  • 1/2 oz ladle OLIVE OIL BLEND CANOLA/EV - 35#
  • 1/2 Tbsp SLICED GARLIC
  • 1/2 ea 1/4 tsp PEPPER, RED, CRUSHED
  • 1 oz ladle MCCORMICK'S VODKA BOH
  • 3 ea 1 oz ladles MARINARA SAUCE #10 YIELD
  • 3 ea 1 oz ladles PARMESAN CREAM
  • 2 ea #60 scoops CHEESE MASCARPONE
  • 1 pinch SALT & PEPPER MIX
  • 1/4 oz CRISPY PANCETTA
  • 1/2 Tbsp, julienned BASIL PICKED
Instructions
  • Cook sacchetti in boiling water.
  • Heat oil in a warm saute pan.
  • Add garlic and saute until lightly toasted.
  • Add crushed red pepper, saute.
  • Add vodka and flame.
  • Add marinara and parmesan cream.
  • Stir to combine.
  • Drain sacchetti and add to pan with mascarpone, toss to combine.
  • Season with salt and pepper.
  • Reduce to sauce consistency.
  • Place in a pasta bowl.
  • Garnish with crispy pancetta, broken into 1'' pieces, and basil.

Garden Omelet:
Ingredients
  • 2 ea Eggs, prepped for poaching
  • 3 links Turkey Sausage, cooked, halved
  • 1 ea Biscuit
  • 1/2 oz ladle Blended Oil
  • 2 oz portion Spinach
  • as needed Salt and Pepper Mix
  • 1 portion Fruit
  • 2 ea 1 oz ladles Hollandaise
  • 1 pinch Parsley, chopped

Instructions
  • Cook eggs in poaching water for approximately 4 minutes.*
  • Cook eggs until whites are set and yolk is still soft.
  • Grill sausage.
  • Cut biscuit open and place on a sizzle pan.
  • Place in the oven to warm.
  • Heat oil in a sauté pan.
  • Add spinach and cook to lightly wilt.
  • Season with salt and pepper.
  • Place warm biscuits at 6:00 on a large round plate.
  • Place 3 halves of sausage onto each biscuit, top with spinach.
  • Top each biscuit with a poached egg.
  • Drizzle hollandaise over.
  • Garnish with parsley.
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