Top Chef Alumni New Years Brunch Recipes

As Dawn Burrell explained in the video above, vacations often mean spending many time in the kitchen. So, as the ‘last event of the holiday season’, New Years Day, arrives, the Excellent chef alum admitted, “I’m generally exhausted.” With that in mind, Dawn challenged her Season 18 colleagues Shota Nakajima and Maria Mazon to create “quickly [and] tasty dishes “perfect for the first meal of the new year.

Like most Excellent chef challenges, there was a twist: chefs had to incorporate cookies into their dishes. “Houston is a brunch city, and you won’t find a brunch menu without cookies,” Dawn explained. “I was like, ‘Why don’t you make a New Year’s Day cookie bar?’ I want delicious main courses to go on our cookie bar. ”

Thanks to a stocked pantry Campbell’s®, Maria and Shota were able to create two amazing dishes within their 40 minute time frame. “Both of them aren’t just for brunch,” Dawn exclaimed. “These two are appropriate at any time of the day. ”

Watch the video above to see the challenge unfold and scroll down for the full recipes!

Chef Shota Nakajima’s Japanese Curry Shakshuka Sandwiches

Yield: 10 servings
Preparation and cooking time: 40 minutes

1 pound of breakfast sausage, loose packed, no ties
8 garlic cloves, chopped
3/4 green cabbage, thinly sliced
1 poblano pepper, thinly sliced
5 tablespoons of S&B (Japanese) curry powder
1 can (10.75) oz of Campbell’s® Tomato soup
1 pint or 2 cups Swanson® Chicken stock
10 eggs
10 cookies

1 bunch of cilantro, roughly chopped
1 bunch of parsley, roughly chopped
1 cup pickled red onion


  1. Prepare and bake your favorite cookie recipe.
  2. In a large skillet with a lid, cook the sausage over medium-high heat and brown. Remove from the pan when finished.
  3. Sauté the garlic, cabbage and poblano in the same pan in which you cooked the sausage. Once the cabbage has softened, add the curry powder. Deglaze the pan with the Campbell®s Tomato soup and Swanson® Chicken stock. Bring to a boil.
  4. Reduce by 30% and return the sausage to the pan. Make wells for each egg and cover the pan. Cook for 8 minutes, depending on how you want your eggs to be cooked.
  5. Cut each cookie in half and place an egg in the middle of each cookie. Serve with the cabbage and a little sauce. Garnish with a generous amount of chopped cilantro and parsley and pickled red onions.

The best advice from chefs!

  1. Don’t like your eggs that are too hard-boiled? Make sure the dish is completely cooked before adding the eggs. Cook them until you like them!
  2. In the mood for soft, flaky cookies? Use frozen butter and a food processor, and don’t over mix!

Chorizo ​​Verde and Biscuits from Chef Maria Mazon

Yield: 10 servings
Preparation and cooking time: 40 minutes

1 package thick sliced ​​applewood smoked bacon / bacon
2 pounds of ground pork
4 garlic cloves, chopped
½ cup of fresh fennel
1 can of 10.5 ounces Campbell® Cream of Chicken Soup
4 Anaheim peppers
4 poblano peppers
3 bunches of cilantro, roughly chopped
1 ½ tablespoons fresh oregano, coarsely chopped
2 green apples, roughly chopped
1/2 cup of pumpkin seeds
1 cup Swanson® Chicken broth
1 ½ tablespoons dry oregano
Salt and pepper to taste
10 Biscuits


  1. Prepare and bake your favorite cookie recipe.
  2. Brown the bacon (diced). Once cooked, remove from the pan and set aside. Season your pork to taste. Cook the ground pork until golden brown and add the fennel (julienne slice) and Campbell’s® Cream of Chicken Soup in the pan and simmer. Return the bacon.
  3. Mix the Anaheim and Poblano peppers with the cilantro, oregano, garlic, salt and pepper, green apples and pumpkin seeds with Swanson® Chicken broth.
  4. Simmer your mixed ingredients over low heat in a cast iron skillet for 3 to 5 minutes. Add ½ of the mixed sauce to your ground pork mixture and simmer for 10 minutes.
  5. Place individual cookies on their own plates and top with pork and salsa verde. Serve with a light salad!

Side salad optional
Spring mix salad: sliced ​​fennel, green onions and cucumber
Cucumber and Lemon Vinaigrette: Juice of one orange and one lemon mixed with ½ cup of canola oil, 2 tablespoons of apple cider vinegar and 1 teaspoon of honey.

Advice from the best chefs!

  1. Pork sauce can also be used as a sauce for pasta or other dishes.
  2. If you want to cut corners, instead of adding a roux, use the Campbell’s® Cream of Chicken Soup. It’s a thickening agent and it has a lot of flavor!

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