Chef Talk: Spiced Up Brunch

On the second episode of my new long form content series, were whipping up a brunch inspired by the brunches I used to host out of my tiny SF apartment!

Watch the full episode HERE

Sheet Pan Roasted Chile Verde Shrimp

Ingredients

• ½ onion, sliced into ¼‑inch half moons

• 4 tomatillos, quartered

• 1 poblano pepper, sliced the same size as the onion

• 1 jalapeño, sliced

• ¼ cup oil

• Zest of 1 lime

• ¼ cup cilantro, roughly chopped

• 2–3 scallion whites, thinly sliced

• Juice of 1 lime

• About 1 pound large shrimp, peeled and deveined

Directions
Preheat the oven to 425°F and line a sheet pan with parchment or lightly oil it. In a large bowl, toss the onion, tomatillos, poblano, and jalapeño with the oil, lime zest, salt, and pepper, along with the shrimp and half the herbs. Marinate this in the fridge for at least 30 minutes, or up to 2 hours.

Place the mixture on your baking pan and roast until the tomatillos are softened and starting to char at the edges and the shrimp are fully cooked and starting to brown, about 12–15 minutes. While hot, sprinkle the remaining cilantro and scallion whites over everything, squeeze the lime juice on top, toss gently on the pan, and serve.

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Chorizo and Black Bean Shakshuka

Ingredients

• 1 pound Mexican chorizo (fresh, uncooked)

• ½ yellow onion, diced

• 3–5 cloves garlic, minced

• 1 red bell pepper, cut into ¼‑inch pieces

• 1 can black beans, drained and rinsed

• 1 can diced tomatoes (with juices)

• 1 teaspoon each: garlic powder, onion powder, paprika, chili powder

• 1 cup chicken stock

• 4–6 eggs

• Flour tortillas, griddled, for serving

• Salt and pepper, to taste

• Optional: cilantro, scallions, or queso fresco for garnish

Directions
In a large skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through. If there is a lot of fat, spoon off some, leaving about 1–2 tablespoons in the pan.

Add the onion and red bell pepper and cook until softened, about 5–7 minutes. Stir in the garlic and cook just until fragrant. Add the garlic powder, onion powder, paprika, and chili powder and toast briefly. Stir in the diced tomatoes with their juices, black beans, chicken stock, and a pinch of salt and pepper.

Bring to a simmer, reduce the heat, and cook until slightly thickened and flavorful, about 10–15 minutes, then adjust seasoning.

Make small wells in the sauce and crack an egg into each one. cook until the egg whites are just set and the yolks are done to your liking, i usually go about 6 minutes without a lid, then cover for another minute or two just to set the white. Garnish as desired and serve straight from the pan with warm griddled flour tortillas.

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Jalapeño & Queso Fresco Scones with Whipped Piloncillo Butter

For the Scones

Ingredients

• 2 cups all‑purpose flour, plus more for dusting

• 1½ teaspoons baking powder

• 1 teaspoon kosher salt

• 2 tablespoons granulated sugar

• 6 ounces very cold butter, diced into ½‑inch pieces

• 1 cup heavy cream, plus more for brushing

• 1 cup queso fresco, cut into ¼‑inch cubes

• 1 large jalapeno, diced

• 1-2 tablespoons corn meal

• flakey sea salt

Directions
Preheat the oven to 400°F and line a baking sheet with parchment. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the cold butter and cut it into the flour with a pastry cutter or your fingertips until you have a coarse mixture with pea‑sized bits of butter. Fold in the jalapeño and the queso fresco cubes.

Pour in the heavy cream and gently mix just until the dough comes together, careful not to overmix it here. Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Wrap it with plastic and chill for about 30 minutes.

Cut into 6–8 wedges (or use a cutter for rounds) and transfer to the prepared baking sheet. Brush the tops with a little extra cream, then sprinkle them with the cornmeal and flakey salt and bake until golden brown and cooked through, about 12-14 minutes. Serve warm with the whipped piloncillo butter.

Whipped Piloncillo Butter

Ingredients

• 1 stick (8 tablespoons) butter, browned and cooled to room temperature

• ¼ cup grated piloncillo

• ½ teaspoon chipotle powder

• Big pinch flaky salt

Directions
In a small saucepan over medium heat, cook the butter, swirling often, until it foams and the milk solids turn deep golden and smell nutty. Immediately transfer to a heatproof bowl and let cool for about 10 minutes before adding in the grated piloncillo, chipotle powder, and flaky salt. Place the bowl over an ice bath then beat with a hand mixer or vigorously by hand until light and fluffy. Taste and adjust salt or chipotle as needed. Serve at room temperature with the warm scones.

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Citrus Salad with Minty Yogurt

Ingredients

• 1 cup plain yogurt (Greek or regular)

• 1 tablespoon olive oil

• 1 tablespoon chopped fresh mint, plus extra leaves for garnish

• Juice and zest of 1 lime

• 2 cara cara oranges, peeled and sliced into rounds

• 2 mandarins, peeled and segmented

• 2 navel oranges, peeled and sliced into rounds

• Pinch of salt

• Optional: honey or agave, to taste

Directions
In a bowl, stir together the yogurt, olive oil, chopped mint, lime zest, and lime juice with a pinch of salt. Adjust with more lime or a bit of honey or agave if you prefer it sweeter, then chill until ready to use.

Prepare the citrus by cutting off the peels and pith from the oranges and slicing them into rounds; peel the mandarins and separate them into segments. To assemble, spread the minty yogurt on the bottom of a serving platter or shallow bowl, then arrange the citrus slices and mandarin segments over the top, slightly overlapping. Garnish with extra mint leaves and, if you like, a light drizzle of olive oil or honey. Serve chilled.