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Sunrise Chef: 1774 Grille & Tap

Sunrise Chef: 1774 Grille and Tap

Kim Culver Adams and Rich Adams stopped by the WFMZ kitchen to talk about 1774 Grille & Tap at 605 Main St. in Hellertown.

The restaurant sources locally farmed ingredients and offers outdoor dining, catering, rental space and occasional live entertainment.

Arugula salad

Dressing
1 cup dried fig, reconstituted and sliced in half
1 shallot, coarsely chopped
2 cloves garlic, whole
¼ cup honey
1 cup dark balsamic vinegar
3 cups canola oil or blended oil
2 tsp salt
1 tsp fresh ground pepper
1 tsp chopped thyme

Place all ingredients except for the oil into a blender. Set blender on low speed; once everything is moving, then turn it on high speed and puree ingredients together.

Add oil at a moderate pace while the ingredients blend. Continue to blend until completely emulsified. If the dressing is too thick, you can add 1 tbsp of water at a time until the proper texture is achieved.

4 cups fresh baby arugula
2 medium sized golden beats
1/3 cup toasted pumpkin seeds
½ cup crumbled feta cheese
¼ cup fig balsamic dressing

Roast the beets until they are tender in the middle. Cool and peel the beets, then dice them into half- to quarter-inch pieces.

Place the arugula and the dressing into a bowl large enough to fit the entire salad, leaving room for the salad to be tossed. Place arugula on plate and garnish with the remaining ingredients.


Super lump crab cake with cranberry orange aioli and wilted arugula

Crab cake
3 lbs. lump crab meat
1 bunch scallions
¾ cup mayonnaise
1¼ cup breadcrumbs
1 tbsp Dijon mustard
2 tsp Tabasco sauce
2 tsp Worcestershire sauce
2 eggs
2 tsp salt
2 tsp black pepper

Combine all ingredients in a bowl. Portion into 3-ounce pieces. Sautee crab cakes on medium high heat in olive oil. Finish in oven for about 5-7 minutes.

Aioli
½ cup dried and sweetened cranberries
½ cup orange juice
Zest of 1 orange
1 cup heavy mayonnaise

Reconstitute cranberries by placing them into the orange juice in a small pot and bringing it to a boil. As soon as it comes to a boil, remove from heat and from pot.

Place these ingredients into a food processor or blender then add the zest and the mayonnaise. Blend on high until dressing has a slightly pink shade and the ingredients are very well incorporated.

Sautee crab cakes on medium high heat in olive oil. Finish in oven for about 5-7 minutes. Then take a cup or two of arugula and sautee very lightly in a pan with olive oil. Season with a pinch of salt. Then place the crab cakes over top of the wilted arugula on a plate. Top crab cakes with aioli.


Honey ginger duck breast with sweet potato puree and grilled asparagus

Honey ginger glaze
1 cup honey
¼ cup minced or grated fresh ginger
1 tsp salt
1 tsp fresh ground black pepper

Whisk all ingredients into a bowl and set aside for glazing the duck.

Sweet potato puree
2 large sweet potatoes, peeled and large diced
1 cup heavy cream
¼ cup maple syrup
2 tsp salt
1 tsp black pepper

Boil sweet potato cubes until they are fork tender. Place potatoes into a food processor while still warm and blend on high. While it’s still spinning, add the remaining ingredients. Adding them while it is still moving will ensure even distribution of all ingredients in the puree.

Duck
Take two 8-ounce duck breasts and score the fatty side with a sharp knife; remember not to go too deep and do not cut into flesh.

Heat pan over medium low heat, and season duck breasts on both sides. Place them into sautee pan with the fat side down. Let the fat slowly render and get crispy.

Once fat is golden brown and crispy, brush each side with honey ginger glaze and place into an oven at 375 degrees for about 5 minutes or until duck is medium or whatever temperature you prefer.

Once duck is out of the oven, brush with glaze for a second time and let rest. Season asparagus with oil, salt and pepper and place onto a very hot grill or grill pan, cooking evenly on both sides.

Be sure to get a little bit of char on the asparagus to really bring out the flavor. Once asparagus is cooked, plating begins. Start by placing a liberal amount of sweet potato puree in the middle of the plate, about a quarter cup.

Spread the puree into a circle and place grilled asparagus into the center of the plate, all facing the same direction. Slice the duck on a bias into five pieces and shingle them across the asparagus.

Finish the plate with one final drizzle of glaze on the duck and a small amount around the plate for contrast.


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