Breakfast, Cooking InKerry Alaric Cheeseborobacon, bread, Breakfast, chives, corn, Cremini, dressing, egg, eggs, fat, fish sauce, flakes, fried, ginger, grease, greens, hollandaise, hollandaise sauce, mixed, mushroom, mushrooms, mustard, oil, olive, olive oil, paste, pepper, Portuguese, raw, red, roll, salad, sauce, scallions, shallot, shallots, shrimp, soy, soy sauce, tarragon, tartare, toast, tuna, vinegar, wasabi, white pepperComment

Surf & Turf's Up

Breakfast, Cooking InKerry Alaric Cheeseborobacon, bread, Breakfast, chives, corn, Cremini, dressing, egg, eggs, fat, fish sauce, flakes, fried, ginger, grease, greens, hollandaise, hollandaise sauce, mixed, mushroom, mushrooms, mustard, oil, olive, olive oil, paste, pepper, Portuguese, raw, red, roll, salad, sauce, scallions, shallot, shallots, shrimp, soy, soy sauce, tarragon, tartare, toast, tuna, vinegar, wasabi, white pepperComment
Picnic Salad of Mixed Greens with Shrimp, Corn, and Mushroom Salad and a Bacon, Shallot and Red Pepper Vinaigrette served over Toasted Portuguese Roll | Tuna Tartare-Topped Angus Steak Tenderloin with Sunny Side Up Egg Yolk and Wasabi Hollandaise
YOU MAY OR MAY NOT have noticed how few posts go up on this site on Saturdays or Sundays. That's because I bartend during the days, starting in the morning, and almost never have time to cook, much less eat out someplace else.

But lately I've been getting up early—very early—and on this Sunday morning, getting up at around six in the a.m., not only did I have time to throw something together besides an omelet, I had time to shop for some exciting foods to put together.

I started with a salad, rendering some oil out of chopped bacon bits, quickly sautéing some sliced shallots in it before whisking it into some white wine vinegar, olive oil, honey, tarragon leaves, and red pepper flakes. I tossed some of the dressing with some shrimp, corn niblets, Cremini mushrooms, and the reserved bacon bits and shallots, which then got spooned over some mixed greens on top of the buttered, toasted bottom half of a Portuguese roll.

I made a tuna tartare, mincing fresh raw tuna with soy sauce, salt, pepper, scallions, fish sauce, and ginger. I chilled the tartare while skillet-grilling an Angus tenderloin steak and making a hollandaise sauce incorporating wasabi paste and a little bit of mustard. After the steak was done and sat for a few minutes, I topped it with the chilled tartare, topped that with a sunny side up egg yolk, and spooned the wasabi hollandaise on top.

I had plenty of the salad left over, so I brought the rest of it to the waitresses at the bar, who complimented me on the dish and finished every bite [VIDEO] and who were also impressed that I had started this meal only a scant few hours after they had gone to sleep.

Bun Apple Tea!

.kac.

Picnic Salad of Mixed Greens with Shrimp, Corn, and Mushroom Salad and a Bacon, Shallot and Red Pepper Vinaigrette served over Toasted Portuguese Roll | Tuna Tartare-Topped Angus Steak Tenderloin with Sunny Side Up Egg Yolk and Wasabi Hollandaise