Playing w/ Food!

Good Day!

     So who doesn't love some French Toast?  That's what I thought!  So for good measure lets stuff this French Toast with some sweet salty creamy tart goodness.  This is the Cream Cheese and Lingon Berry French Toast.  You know those berries that Ikea puts on all their plates in their restaurant, well they go great in this dish adding some nice tart acidity to cut through the sweet batter of the French toast.  

Lingon Berry and Cream Cheese Stuffed French Toast 

(1 Serving)

2 Slices Texas Toast

1Tbs Lingon Berry Preserves

3/4 Cup Soft Cream Cheese

French Toast Batter

     2 Whole Eggs

     1 Cup Whole Eggs

     1 Tps Ground Cinnamon

     1 Pinch Ground Clove

     1 Pinch Ground Ginger

     1/2 Cup Confectioner Sugar (Save Some for Garnish)

     1 Vanilla Bean or 1Tps Imitation Vanilla

     Mix together French Toast Batter ingredients until well incorporated.  Dip a slice of Texas Toast until well soaked but not saturated (I know its an art!).  If you don't soak enough batter the middle will be dry because the bread is thick,  If you saturate the bread completely its can becom every dense so find the right amount to make a fluffy French Toast.

Dipping the Texas Toast

     Next you want to use a griddle if possible that way you get even heat distribution.  The hard part of doing it in a normal pan is the bread will most likely burn because it is hard to control the heat.  I would suggest and electric griddle with a thermostat to get a nice even color on the French Toast if you have trouble control heat on a conventional burner.  To start you want to cook one side of the soaked Texas Toast flip over then put in your fillings.

Stuffed French Toast on the Griddle

     You'll know you are done when the cheese gets melty (You can finish this in the oven if you want really bubbly cheese,  just place in a oven safe pan and bake at 300 Degress F for 10 or so minutes.  Assemble the 2 slices together like a sandwich and cut on the diagonal.  I suggest real 100%  maple syrup if possible.  Very easy dish brought to another level.  Enjoy!  My spoiled counterpart sure did!

Assembling the French Toast

Lingon Berry and Cream Cheese Stuffed French Toast!

Sweet Potato Shrimp Fries

Konichiwa!

     Well I cant take all the credit for this dish because it was actually my attempt to recreate a great idea.  I have to give props to Saw Leaf Vietnamese Food in the Anaheim Packing District,  They had this dish on special and of course I had to try it myself.  It was about 4 dollars for a small sized french fry cardboard tray equivalent to an In and Out order of fries.  In my mind it seemed like all the flavors made sense and boy did they.  You get a sweet, salty, herby, spicy kick all in one as well as a crispy texture, whats not to love!

     Of course me being the constant chef minded guy I had to know how to recreate it myself even make it better dare I say.  Who am I kidding I automatically knew what to do to make it better!  Humble brag.  Anyways here is my recipe for my recreation and check out the platting below.  I served these family style and before I knew it they were all gone thanks to my staff.  The best part is this dish is so easy!

Sweet Potato Shrimp Fries (Serves 2)

Premade Sweet Potato Fries (Matchstick is the best to keep the crispy texture)

1lb 20/25 White Mexican Shrimp

1 Cup Diced Spring Onion

1 Cup Sriracha Mayonnaise

     1 Tbs Sriracha

     1 Cup Mayonnaise

     1/2 Cup Rice Wine Vinegar Unseasoned

     2 Tbs Toasted Sesame Oil

1 Lemon or Lime Whole

Kosher Salt TT

Black Pepper TT

Season defrosted shrimp with oil salt and pepper and char broil on highest setting being careful not to over cook the shrimp but getting great grill marks, about 3 minutes a side.  You want to look for a great char to add a smokey note to the dish.  Let cool to room temperature about 10 minutes and coarsely ground the shrimp with a knife or I used a robot coop or food processor.  Don't cut the shrimp when it is too hot or you will release the juices from the shrimp causing a dry product as well as steaming while you cut which makes the shrimp soggy and lose its texture.  In a food processor or blender (I prefer the food processor you get better emulsification I feel because it has a whipping motion more than a blend creating an airy sauce) combine the ingredients for the Sriracha Mayo and incorporate well.  Fry your sweet potatoes to your desired doneness I like it at 350 degrees for 6 minutes so they are pretty crispy but not burned.  Layer the fries first, then the Sriracha mayo, then the ground shrimp, finish with spring onions and salt and pepper.  Before eating squeeze the fresh acid over the fries and please be prepared with tissue to wipe away your tears of happiness. Buon Apetito!

Sriracha Mayonnaise

Grilled White Mexican Shrimp

Sweet Potato Shrimp Fries w/ Lemon Halves

Sweet Potato Shrimp Fries!