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Showing 61 - 62 of 62 results for the grill dads
Lazy Breakfast in Bed
Episode
| From:
Easy Entertaining with Michael Chiarello
Surprise Mom, Dad or anyone you love with a sumptuous breakfast in bed, dressed up with Michael’s take on a silky Eggs Benedict, a savory potato tart and brioche with preserves made right on the spot!.
Gameplan
Day of Breakfast – 1 Hour Before:
Slice potatoes, mix olive oil coating and assemble Potato Torta with Olives.
Bake Potato Torta on stovetop then in oven until brown.
Melt butter and olive oil for Blender Hollandaise. Blend eggs, lemon juice and cream with warm butter and olive oil to emulsify sauce. Season and keep warm until service.
Remove Potato Torta from the oven and un-mold onto a plate. Slice into quarters and set aside.
Slice and grill brioche toast. Spread toast with butter. Wash and dry berries. Mashed Berries with Honey. Blend berries with honey. Roast berries and mash with a fork.
For Eggs Benedict: Butter ramekins and poach eggs in water bath. While eggs poach, grill prosciutto until crispy.
Oil and grill pita rounds. Assemble Eggs Benedict: Place one pita on plate, top with prosciutto and un-molded eggs. Top all with Hollandaise sauce and rosemary.
Plate brioche toast and mashed berries. Plate Potato Torta.
Mix Bellini.
Set up breakfast tray.
Eat and Enjoy!
Veteran Owned & Operated
Episode
| From:
Emeril's Florida
Emeril salutes "Veteran Owned & Operated" restaurants and craft breweries in Florida. His first stop takes him to the Space Coast on the east side of the state to a city named Malabar. There, Emeril meets Stuart Borton, a United States Army veteran, who along with his wife owns the "Yellow Dog Cafe". Next Emeril meets Ron Gamble, a Navy fighter pilot who along with other military friends opened one of the hottest craft breweries in the Jacksonville area. Next, Emeril meets Tom Rice, who is also a United States Army veteran. and owns "Magnolia Grill" a successful restaurant in Fort Walton Beach but that's only part of the story. Tom spends a great deal of time, effort and resources through his restaurant to help support military veterans and their families Emeril met with him to find out about the restaurant and sample some of the food he serves there but more importantly to find out just how much he really does for active and retired military and their families and why. Emeril ends the "Veteran Owned & Operated" episode with a tribute to his dad, who also served in the military, by preparing one of the dishes his father made when Emeril was a youngster. He calls it "Mr. John's Meatloaf".
