Apple Bistro Buttermilk Biscuits

Submitted by Jennette Waldow, owner at Apple Bistro, 2740 Highway 50, Placerville, 530-363-6670, applebistro.com

Apple Bistro Buttermilk Biscuits

5 lbs. flour

6 oz. baking powder

4 oz. sugar

1 oz. salt

2 lbs. shortening (preferably chilled)

1/2 gallon buttermilk

Preheat oven to 375º. Mix dry ingredients with shortening till pea-sized. Add buttermilk till just absorbed. Roll onto floured surface and fold flour into dough until it’s no longer sticky. Roll into a 3/4-inch thick sheet and cut into rounds with sharp biscuit cutter (sharpness ensures fluffy biscuits). Place biscuits on an ungreased baking pan about one inch apart. Bake for 15 minutes or until golden brown. Makes 3-4 dozen.

Prime Rib Eggs Benedict

Submitted by Robert Ramirez, Executive Sous Chef at Sienna, 1480 Eureka Road, Roseville, 916-771-4700, siennarestaurants.com

Prime Rib Eggs Benedict

1 English muffin, cut in half

1 oz. cremini mushrooms, sliced

1/4 oz. butter, melted

3 1/2 oz. beef ribeye, roasted and thinly sliced (recipe follows)

Salt and pepper, to taste

2 chicken-fried poached eggs (recipe follows)

2 oz. hollandaise sauce 

1 tsp. green onions, sliced

For the prime rib: Season ribeye with Montreal seasoning. Sear on rack in a 450º oven for 15 minutes. Reduce heat to 325º then roast for approximately 15 minutes per pound of roast till internal temperature is 125º. Remove from oven and refrigerate uncovered. Once cool, remove all fat and slice very thin.

For the poached eggs: Poach eggs to medium till whites are fully cooked. Cool in ice bath. Carefully place eggs in buttermilk until just covered. Cover and place in refrigerator. When needed, dredge eggs in 1/2 pound of seasoned flour until completely coated. Place in hot oil (approximately 350º) and fry till golden brown.

To assemble: Toast both sides of English muffin. Sauté mushrooms in butter until just done. Add sliced prime rib and sprinkle with salt and pepper. Top each English muffin half in the following order: mushrooms, prime rib, fried egg, hollandaise sauce (for the recipe, visit facebook.com/sacboomermag), and green onions. Serve with Fried Red Potatoes (for the recipe, visit facebook.com/sacboomermag).

Chilaquiles Verde

Submitted by Orlando Avalos, chef at Wally’s Pizza Bar, 4079 Cameron Park Drive, Cameron Park, 530-677-5205, wallyspizzabar.com

Chilaquiles Verde

2 tbsp. cooking oil

5 corn tortillas, cut into 8 pieces each 

1/4 of a red onion

1 Roma tomato, diced 

1 chicken breast, cooked and diced or shredded 

Salt & pepper, to taste

6 large eggs, whisked

3 oz. jack cheese

1/4 cup salsa verde or tomatillo salsa

1/4 cup sour cream

3 oz. Cotija cheese or feta cheese 

Cilantro, minced, to garnish

Heat the oil, add tortillas, and cook till crisp. Remove from heat. Add red onion, tomatoes, chicken, and salt & pepper. Sauté for 5-7 minutes or until onions are translucent. Add crispy "chips" back into pan and toss for about a minute. Add eggs and scramble till thoroughly cooked. Add jack cheese and salsa. Plate and top with a dollop of sour cream, feta or Cotija, and minced cilantro. Makes 2-3 servings. 

France Overnight French Toast

Submitted by Sandy France, chef at Pottery World Café, 4419 Granite Drive, Rocklin, 916-624-8080, potteryworld.com/pottery-world-cafe

France Overnight French Toast

1/2 cup unsalted butter, melted

6 large croissants, diced large 

6 thick slices brioche, diced large

8 eggs

2 1/2 cups heavy whipping cream

4 tbsp. Grand Marnier 

1/2 cup granulated sugar

1/2 cup brown sugar

2 vanilla beans, split, seeds scrapped 

CRUST

1/2 cup all-purpose flour

1/2 cup firmly packed brown sugar

1 tsp. ground cinnamon

1/4 tsp. salt

Freshly grated nutmeg

4 oz. unsalted butter, cut into pieces

Coat 9” x 13” baking pan with melted butter. Mix croissant and brioche pieces together and spread evenly in baking dish. In a mixing bowl, using the whisk attachment, add eggs, whipping cream, Grand Marnier, both sugars, and vanilla seeds. Mix together until blended and smooth. Pour mixture over the bread and make sure all of it is coated. Cover pan tightly with foil and refrigerate overnight.

*For the crust: Mix the flour, brown sugar, cinnamon, salt, and nutmeg together using a fork. Add the butter pieces and mix together using a pastry cutter until the mixture resembles fine cornmeal. 

*This can be made the day of or the day before.

Preheat the oven to 350º. Pull French toast from refrigerator and sprinkle crust evenly on top. For a softer texture, bake covered for 30 minutes and uncovered for 15 minutes; for a firmer, crisper texture, bake covered for 45 minutes and uncovered for 15 minutes. Serve with maple syrup, berries, toasted pecans, or whipped cream.

Photos by Dante Fontana