2013 World Recipe Championship Top Recipes: #9
The Ultimate Comfort Food Breakfast
COMPETITOR: Jackie Mento
INGREDIENTS
Bison Patties
Ginger Bread Syrup
Fried Egg
Pecans
Brown Sugar Gnocchi
| 1 | lb. | Ground Bison |
| 1 | Tbsp | unflavored gelatin |
| 1 | oz | Sage |
| 1 | Tbsp | Thyme |
| 1 | tsp | salt |
| 1/2 | tsp | pepper |
| 1/2 | tsp | crushed red chilies |
| 4 | oz | chopped button mushrooms |
| 1 | tbsp | Soy Sauce |
| t/t | pinch | baking soda |
| 1/2 | cup | Ground Bison |
| 2 | Tbsp | Canola Oil |
| 1 | Cup | Water |
| 1 | Tbsp | Cornstarch |
| 1 | Cup | Dark Brown Sugar |
| 2 | Tbsp | Molasses |
| 1.25 | tsp. | Cinnamon |
| 2 | Tbsp | candied ginger (fine dice) |
| 1 | tsp. | Lemon Zest |
| 1/4 | tsp. | ground cloves |
| 1 | lrg. | egg (1-per person) |
| 1 | tsp | unsalted whole butter |
| t/t | a/n | Salt and Pepper |
| 1/4 c | Cup | Chopped Pecans |
| 8 | oz. | Ricotta Cheese |
| 2 | lg. | Egg Yolks |
| 1/2 | cup | Dark brown sugar |
| 1/4 | ttsp. | salt |
| 1 | whole | zest of 1 orange |
| pinch | All Spice | |
| 1 | Cup | All Purpose Flour |
| A/N | Butter |
INSTRUCTIONS
Bison Patties
Ginger Bread Syrup
Fried Egg
Pecans
Brown Sugar Gnocchi
| Set 1/2 cup bison aside. In a large bowl, add ground meat. Mix the gelatin and broth | |||||
| and allow to stand for 5 minutes. | |||||
| In a food processor add remaining ingredients to create a paste. Pulse for a few | |||||
| seconds. Slowly add the canola oil spin until creamy. Add the creamed meat paste | |||||
| to the reserved bison 1/2 cup and mix well. | |||||
| Form the patties recipe will yield 5- 8oz. patties | |||||
| Pan fry in a heavy bottom skillet until both sides are brown. | |||||
| Mix water and corn starch together in a small pot, blend until smooth, add other | |||||
| ingredients and bring to a boil to thicken. | |||||
| Heat a small pan over medium heat for 5 minutes. Pan fry until Sunny side up, cook | |||||
| gently to preserve the yolk of the egg. Always serve immediately | |||||
| Toast pecans on a cookie sheet in a 375 degree oven until toasted and brown |
| Stir the ricotta cheese, yolks, brown sugar, salt orange zest and 5 spice together in a | |||||
| large bowl until well mixed. Only add as much flour as needed to form dough | |||||
| without it being too sticky. | |||||
| Divide dough into 4 pieces. Roll into 1/2 inch thick ropes. Cut each rope into 3/4 to 1 | |||||
| inch piece. And place on a floured baking sheet. Hold in refrigerator until ready | |||||
| to use. | |||||
| While your sauce is simmering bring a salted pot of water to a boil. Cook gnocchi | |||||
| until they float to the surface 1-2 minutes per batch then drain the water. | |||||
| Keep gnocchi warm with melted butter | |||||
| Build: | |||||
| Place sausage and gnocchi on a plate drizzle with gingerbread syrup, orange zest, | |||||
| and toasted pecans. Add fried egg and garnish with grape and orange slices | |||||