West Wednesday on
Daytime at Nine Recipes

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Daytime at nine on fox

We’re pleased you love our recipes! All of these recipes are featured on West Wednesday’s on Daytime at Nine! We hope you enjoy every minute of making it at home! Please follow us on social media and follow along on the journey! Thanks so much for watching the show!

 
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Crunchy French Toast

4 each sliced bread

4 floz corn flakes 

Batter

4 each egg

1 cup heavy cream

1/4 cup sugar

1/2 tablespoon cinnamon

  1. Dip bread into batter followed by corn flakes 

  2. Shallow fry until golden brown 

  3. Top with berries and syrup 

 Hollandaise

1 EGG YOLK 3 OZ. BUTTER

3 YOLKS

9 OZ BUTTER

S & P; LEMON, TABASCO

Gastrique

8 PEPPERCORNS

1 T SHALLOT MINCED

2 OZ WHITE WINE VINEGAR

1 ½ oz. WATER

1. For Gastrique reduce to dry-refresh w/ water

Gastrique continued

2. strain into bowl-add yolks

whisk until very frothy3. Whisk over simmering water

ribbons-trails-triple volume

whisk in warm butter in slow steady stream. Season to taste

4. If breaks whisk 2 more yolks w/ water over simmer-gradually add the broken sauce to the yolks

Poaching Liquid

1 Gal water – bare simmer (180) or 5-6” depth

1 Tbsp Salt

1 fl. oz. distilled white vinegar 

Eggs Benedict 

1 each english muffin split and toasted

2 each egg poached

4 oz serrano ham grilled

2 floz hollandaise sauce

1 pinch Paprika 

  1. Place toasted englasg muffin on plate

  2. Top with ham

  3. Top with eggs

  4. Pour warm sauce over top and garnish with paprika

Braised short ribs

2 lb beef top round

1 Tablespoon salt

1 ½ Tablespoon black pepper

2 oz vegetable oil

16 oz large dice mirepoix (50% onions, 25%carrot 25% celary

4 oz tomato paste

8 oz red wine

40fl oz brown veal stock (as Needed)

3 fl oz Brandy

2 bay leaves

2 thyme springs

1. Season Beef and sear-rondeau-remove and set aside until needed

2. Mirepoix- and Sautee until golden-paste-golden

3. Deglaze with red wine and reduce by  ½

4. Add seared Beef and stock simmer-covered in a -275F oven-1.5 hours skim/degrease-sachet-cover back in the oven until fork tender-reduce season to taste

5. You may have to thicken with a roux or slurry

Greek Salad With Chicken Paillard with Avocados

Instructions

1. Add Chicken Lemon juice and seasoning to a zip lock bag and allow to sit for 20mins

2. Grill or sautee until cooked and reserve until needed

Salad

 12 pear tomatoes, cut in half

 1 medium english cucumber, optionally peeled and sliced into half moons

 1/2 small red onion, thinly sliced or diced, rinsed and drained

 1 each yellow bell pepper, seeds and ribs removed, chopped

 3/4 cup kalamata or black olives, drained and sliced

 1 cup crumbled feta cheese

 1 medium avocado (not too soft), diced

Instructions

3. Add all of the dressing ingredients to a small mixing bowl and whisk well to blend, season with

salt to taste and store in refrigerator until ready to use.

4. Add tomatoes, cucumber, onion, bell pepper, olives, avocado and feta to a salad bowl. 

5. Drizzle dressing over top and gently toss to evenly coat. Add dressing within a few minutes of

serving for best results.

6. Top with diced chicken

Ingredients

Greek Salad Dressing

 6 Tbsp olive oil

 1 1/2 Tbsp fresh lemon juice

 1 Tbsp red wine vinegar

 1 1/2 tsp minced garlic (1 large clove)

 1 1/2 Tbsp finely minced fresh parsley

 1 tsp dried oregano

 1 tsp Greek yogurt plain

 1 tsp honey

 Salt, to taste

Chicken

 4 each 4oz skinless chicken breast (pounded thin

 1 floz lemon juice

 1 tbsp curry powder

 Salt, to taste

Instructions

1. Add Chicken Lemon juice and seasoning to a zip lock bag and allow to sit for 20mins

2. Grill or sautee until cooked and reserve until needed