WHAT WOMEN WANT RECIPE Chef Joshua Roberts caters in San Diego, where you can experience his cooking firsthand. As a native Californian with several cuisines under his belt, he is known for his flare and the ultimate joy of savoring the taste in fine dining. .
“Eggs in a Basket” with fresh Garden Salad Pesto
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Pan Seared Grouper, Carrot Shallot Puree, Roast Squash Tomato Caper Relish
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Pan Seared Grouper
Scoring the surface of the fish allows the seasoning to penetrate, prevents the skin from curling,encourages fat to render, and creates more crispy bits.
Carrot
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hallot
Puree
∙ 350 grams table carrots peeled and roughly chopped ∙ 35 grams shallots ∙ 4 cups water ∙ Salt to taste ∙ Ground White Pepper to taste Place carrots, shallots, and water in a small sauce pot and boil until carrots are soft. Strain and reserve liquid. Transfer carrots and shallots to a blender. Using reserved liquid, slowly add to help blend carrots and shallots until smooth. Season with salt and white pepper.
Roast Squash
∙ Salt to taste ∙ Ground White Pepper to taste ∙ 300 grams White/Green, Zucchini/Squash, cleaned and quartered into half moons ∙ 1 tablespoon Olive Oil Preheat oven at 425 degrees. Mix oil, salt
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pepper and squash in small mixing bowl and transfer squash on to cookie sheet. Roast 15 minutes or until tender.
Sundried Tomato Caper Relish
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∙ 1/2 cup finely chopped oil-packed sundried tomatoes ∙ 1/4 cup finely chopped oil-cured olives ∙ 3 tablespoons extra virgin olive oil ∙ 2 tablespoons fresh lemon juice ∙ 1 tablespoon chopped capers ∙ 1 tablespoon minced fresh basil/ cilantro/parsley ∙ 1 tablespoon minced shallot ∙ Salt to taste ∙ Ground White Pepper to taste Mix all ingredients in a small bowl and let marinate for 15 to 30 minutes.
∙ 1 chicken egg ∙ 1 slice of sandwich bread ∙ 5 grams unsalted butter ∙ Salt ∙ Pepper Cut a circle in the middle of bread. Place the bread in the pan and add butter to the cut out section. Heat the butter until it starts to turn an amber color and crack an egg in the hole. Using a spatula, move the egg around so it cooks evenly. When the egg is fairly set, flip the bread and egg, being careful not to break the yolk.
Pesto Sauce
∙ 9 grams shallots ∙ 3 grams garlic ∙ 18 grams Parmesan ∙ 1 cup extra virgin olive oil ∙ ¼ lemon ∙ 4 g salt ∙ 1/2 pound basil ∙ pinch of chili flake In a large saucepan add salt and 4 liters of water. Bring to a boil. Add the leaves of the picked basil. Cook the basil for 15 seconds and use a pasta strainer to strain the cooked basil. Transfer the basil into a bowl of ice water and chill completely. Strain the basil from ice water using pasta strainer and using a heavy-duty cloth, wring out basil until it’s as dry as possible. Add oil, garlic, basil, chili, Parmesan and salt to a blender and blend, gradually adjusting the speed from low to high speed for 90 seconds. Add lemon juice and zest. Blend again to incorporate the lemon.
Garden Salad
Just as easy as it sounds. Use red leaf lettuce, cherry tomatoes, olive oil, salt pepper and Parmesan cheese. Combine all ingredients together in bowl and mix gently.