Mother's Day Brunch

I have received several inquires as to What the Doc was Cooking for Brunch. Well, here ya' go; crispy prosciutto cups filled with beef tournedos, heirloom tomato with aged balsamic vinegar, poached quail egg and roasted poblano chili-basil oil. Served alongside are a few roasted garlic and parmesan crostini. Simple steak and eggs brunch, doc'd…

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Day Two: Egg Flower Soup, Asian Stuffed Chicken Wings and Pork Stir-Fried Rice

Day two takes us back to the game of chicken. This time however, we are going to change the rules, or at least the tastes and textures. Instead of the the more continental cuisine prepared yesterday, today we go East. With some some minimal effort we transform the bird into a porcine infused picture of…

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Light and Brunchy

During the holiday season,  we often consume some heavy-but delicious-seasonal fare. Here is a delicious light brunch made with a roasted pumpkin seed pesto combined with a perfectly poached egg. Simple, light and when you can harvest your own fresh basil, wonderfully seasonal. Served atop a garden ripe heirloom tomato and fresh slice of baguette.…

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Leftovers

Here's a way to use some of those leftovers for a great weekend brunch. We used the Foie & Mushroom stuffing, added a fried egg and truffle slices-delicious! It is even more delicious if there is any leftover wine to serve it with.

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