Chef Mark Ruch from Cherry's Sunset Family Restaurant in Kresgeville joined 69 News at Sunrise cooking up some of the restaurant's popular dishes.  Ruch also spends time preparing delicious foods at The Shack in Slatington.  He prepared a dish from that restaurant as well.

Boston Benedict
Hollandaise sauce:
3 whole eggs

Juice from 1 lemon

Cayenne pepper to taste

1 pound of butter

Directions:

Melt the butter, put the eggs, lemon juice, and cayenne pepper in a blender, turn on the blender, drizzle the butter into the blender, a funnel will form, when funnel closes, the sauce is done.

Use 2 eggs for poaching and 2 prepared Crab Patties. Pan Sear the crab patties in butter, when poach water comes to a boil, drop eggs in the water. When the crab patties are seared and hot, place on a dish, place poached eggs on the crab patties and top with hollandaise sauce.

Bacon wrapped scallops

4 Large Scallops

4 Strips of bacon

prepared BBQ sauce

Directions:

Wrap the scallops with bacon, securing with a toothpick, Melt 2 tablespoons of butter in a sauce pan, when the pan is hot pan sear the scallops on both sides, 3 minutes each, Drizzle BBQ sauce on a plate then place the bacon wrapped scallops on the BBQ sauce.

Big Mushroom Burger

Grilled Black Angus Burger

char broiled Portabella mushroom (cooked until tender)

Canned Roasted red pepper warmed on the grill

Directions:

When the burger is cooked, flip the mushroom on its top and stuff with bleu cheese crumbles and allow cheese to warm and start to melt, top with the red pepper, toast a ciabatta roll, Top the roll with lettuce and tomato.

Recipes from “The Shack”

Caribbean Salmon with rice medley and steamed broccoli

Steam the Salmon until firm

sauté diced, pepper, and mushrooms

add steamed rice