Chef Juan Alvarado, executive chef of the Hampton Social to make a delicious brunch food inspired by the restaurant’s coastal vibe.
RECIPE STEP BY STEP INSTRUCTION HERE OR DEMONSTRATION DETAILS:
Crab Cake Benedict with a side of corn
| Product/Item Description | Amount | Measure | Cost | Product/Item Description | Amount | Measure | Cost |
| Breaded Green Tomato | 2 | Ea | 5 minute eggs | 1 | Ea | ||
| Power Green Portion | 1/2 | Ea | Green Chili Hollandaise | 1.5 | Oz/fl | ||
| Corn Side | 1/2 | Ea | Baja Spice | 1 | tsp | ||
| Crab Cake 2.5 oz | 1 | Ea | Herb Salad | 2 | TBL | ||
| Canola Oil | 1 | oz/fl |
PROCEDURE:
- Heat a non-stick pan over medium heat with canola oil.
- Make sure the crab cake is breaded properly.
- Place crab cake in the pan and cook on one side until golden brown 1-2 minutes per side.
- Flip crab cake with a fish spatula and place in the oven until crab cakes are 140 F degrees.
- Place 2 ea breaded green tomatoes in the fryer, cook until golden brown, both sides, 1 1/2 minutes. Place in a sav-a-day tray.
- Fire 1/2 side of power greens and ½ side of corn – set aside.
- In a pasta bowl, place fried green tomatoes in the bowl shingled one on top of the other.
- Add cooked power greens on top of the fried green tomatoes in the middle of the bowl.
- Arrange corn side in a straight line from 12 o’clock to 6’ o’clock on top of the cooked power greens. Garnish the corn to spec.
- Place crab cake on top of corn in the center of the bowl. Slightly push down with your thumb to make a space to rest the 5 minute poached egg safely. Place a warm egg on top.
- Ladle 1.5 oz of green chili hollandaise over the egg and crab cake.
- Dust with baja spice, and garnish with herb salad.
| Product/Item Description | Amount | Measure | Cost | Product/Item Description | Amount | Measure | Cost |
| Canola Oil | 1 | Oz/fl | House Salt & Pepper | ¼ | tsp | ||
| Garlic Puree | 1/2 | tsp | Cilantro chopped | 1 | TBL | ||
| Corn Chili Mix | 2 | TBL | Baja Spice | 1 | tsp | ||
| Grilled Corn | 1 | Cup | Queso Fresco, crumbled | 1 | TBL | ||
| Parmesan Cream | 4 | Oz/fl | Lime Wedges | 3 | ea | ||
| Parmesan Cheese | 1 | TBL |
PROCEDURE:
- Place a saute pan over medium high flame for 1 minute.
- Add canola oil, garlic puree, 1 TBL of the corn chili mix.
- Saute 1 minute, do not caramelize, adjust flame if needed.
- Add corn, saute 1 minute to heat corn, stir well with a rubber spatula, add parmesan cream. Adjust heat to medium high, heat until cream starts to simmer.
- Add salt & pepper mix, ½ tsp baja spice, ½ TBL cilantro, and 1 TBL parmesan cheese, and mix well. Squeeze 2 lime wedges on top and mix well.
- Before plating, check consistency to ensure cream is thick and reduced.
- Plate in a large soup bowl, wipe edges, garnish with 1 TBL corn chili mix, 1 TBL queso fresco, ½ TBL cilantro, and 1 lime wedge.
The Hampton Social also has locations in River North, Streeterville, Barrington and Skokie.
https://www.facebook.com/TheHamptonSocial/
