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Reimagine brunch with Seaspice’s Serrano Benedict

Welcoming spring’s culinary bloom, Seaspice reimagines brunch dishes and cocktails (some more outlandish, yet delicious, than others). Join us this week as they share a few of their brunch delights with you, our readers.

Not your grandmother’s waffles, Seaspice’s Power Waffles made with quinoa, flaxseed and oats, hazelnut, almond butter, acai yogurt and honey topped with fruits take healthy ingredients in a savory dish to a whole other level. The luxurious Backed Black Truffle Egg Tart with gruyere cheese, puff pastry, chervil, Serrano Benedict with crispy serrano ham, poached eggs, chive hollandaise, crispy potato, Caviar & Eggs Trifle with white sturgeon caviar, purple potatoes, soft scrambled eggs, smoked black cod and creme fraiche, and the house made Lemon Mousse with dried raspberries, black mission figs, and candied tuile all follow suit in upgrading the usual eggs and dessert.

Each dish seamlessly pairs well with refreshing spring-inspired cocktail such as the High Tea, which mixes Earlgrey and Cardamon Infused Bombay Gin with simple syrup and lemon juice, Persea Martini, which marries tequila, fresh avocado, pineapple juice, lemon juice and simple syrup, garnished with fresh black pepper, and the Coco Loco, a combination of Havana rum and Thai coconut open on the side.

Today’s choice is Serrano Benedict with crispy serrano ham, poached eggs, chive hollandaise and crispy potato. Easter Sunday Brunch never looked so good.

Serrano Benedict

  • Difficulty: Involved & Delicious
  • Print

IMG_5500Ingredients

  • 3 oz. Serrano Ham
  • 1 Idaho Potato
  • 3 Shallots
  • 2 Whole Eggs
  • 2 Egg Yolks
  • 8 oz Clarified Butter
  • 1/4 tsp Chives
  • 1/4 Tsp Sherry Wine Vinegar
  • 1 Tbsp Water
  • 1 Tbsp White Vinegar

Steps in Creating the Dish
(A) Gaufrette Potato:
On a mandolin, slice potato in water to make gaufrette potato.
Drain water , fry in oil at a low temperature till potato is crisp.

Set on paper towel to dry oil season lightly with salt.

(B) Hollandaise:
In a small pot bring water to simmer.
In a metal bowl wisk egg yolks with sherry vinegar and water till light and fluffy. Slowly wisk in Clairified butter till emulsified season with salt.

(C) Serrano Ham Chips:
In a dehydrator add 2oz slice serrano ham till it is crispy.

If not put in oven at 250 degrees 3 hours or till crispy.

(D)Poached Eggs
Using the same pot of water simmering add white vinegar and add both eggs for 90 seconds till the egg white has encased the yolk.
Remove.

(E) Shallot and Ham Confit 
Slowly sauté shallot in oil till soft. In a separate skillet sauté 2oz serrano ham and add to shallots.

Season with salt.

(F) Lastly

Place down gaufrette chips. Spoon shallot mix on top. Place poached eggs on top, ladel hollandaise on top of eggs and place serano chips between each egg.

Add chopped chive to hollandaise sauce.


About Seaspice

Seaspice is a waterfront seafood restaurant and lounge with 500 feet of dock space, a large indoor dining room, outdoor bar and lounge, and the newly opened Modern Garden — a hot stone and crudo concept. Located on the banks of the Miami River, the restaurant captures the essence of a waterfront experience. The restaurant seats 300 in a post-industrial warehouse outfitted in sleek, reinterpreted nautical details. This trendy home of uniquely styled and presented cuisine is a celebration of the senses that returns to core values of gastronomy. The brasserie elevates gastro-classic dining via sophisticated techniques and commitment to quality, combined with stunning interiors and views of the Miami River and downtown skyline. Seaspice has brought a vision unlike any other to the Miami River, where locals and tourists flock to get a taste of the signature wood-fired casseroles and uniquely crafted cocktails, and take in the breathtaking scenery that is special to Seaspice.

A globally inspired menu, featuring an avant-garde twist on international cuisine, Seaspice offers the freshest products sourced locally and flown from around the world, all prepared in a unique visually-stimulating style.

 

 

About Basil & Salt Magazine (769 Articles)
Basil & Salt Magazine is filled with recipes, cocktails, wine, beer and travel recommendations, focusing on the enjoyment of the gourmet lifestyle. Our first issue will print and be distributed in September of this year. ~Please join us and poke the 'subscribe' button on the menu to receive exclusive content found only on our printed pages.

1 Comment on Reimagine brunch with Seaspice’s Serrano Benedict

  1. Sounds delicious!

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