Chef Brad Kent Shares Super Bowl and Valentine’s Day Step By Step Recipes
Los Angeles Restaurateur Shares His Recipe Secrets
For the past 30 years, food scientist and internationally-renowned chef Brad Kent has been working tirelessly to perfect the taste and texture of both pizzas and bagels which marks now as the perfect time to debut his new establishment, Bagel+Slice. Bagel+Slice is opening soon in Los Angeles and represents community, social awareness, and environmentally friendly solutions with a commitment to health consciousness and the planet’s natural resources. Bagel+Slice is committed to the future of our planet by contributing in major ways towards reversing climate change.
Paying homage to the historic New York City bagel makers, Bagel+Slice
–rolls their bagels by hand (not a machine),
–boils the bagels (instead of steaming them),
–bakes their bagels on a burlap lined board (not parchment paper),
–bakes their bagels in a hearth oven (not a convection oven).
Bagel+Slice is gluten-free friendly and their doughs for bagels and pizzas are all vegan.
See below for delicious Super Bowl and Valentine’s Day recipes exclusively from Chef Brad Kent and Bagel + Slice!
“Superbowl Breakfast Bagel”
Buffalo Chicken Sausage
Ingredients:
1 lb ground chicken
3 Tbs Bagel+Slice Buffalo Toss at room temperature (recipe below)
1 Tbs chopped fresh Italian parsley
½ tsp crushed red pepper flakes
½ tsp rubbed dry sage
1/8 tsp ground bay leaf
1/8 tsp ground nutmeg
1/8 tsp ground white pepper
½ tsp ground black pepper
Method:
Add ingredients to the mixing bowl. Mix to combine. Do not over mix.
Bagel+Slice Buffalo Toss
Ingredients:
2 garlic cloves 1/8” diced
3 Tbs butter
1 ½ Tbs Franks Red Hot
1 ½ Tbs Vodka
Method:
Add garlic and butter to a nonreactive saucepan. Cook on medium heat until butter and garlic begins to brown. Add the Franks Red Hot sauce and vodka and cook to reduce by one third. Cool and reserve for later use.
Hollandaise Ranch
Ingredients:
2 egg yolks
1 tsp cider vinegar
¼ tsp Dijon mustard
6 drops Tabasco
¼ tsp Worcestershire sauce
6 oz melted butter
1 tsp chopped fresh chives
½ tsp chopped fresh dill
¼ tsp chopped fresh thyme
1 tsp chopped fresh parsley
½ tsp chopped fresh basil
¼ tsp ground black pepper
Juice from ¼ of a lemon
Water as needed
Method:
Place egg yolks, cider vinegar, Dijon mustard, Tabasco, and Worcestershire sauce in a stainless mixing bowl over a pot of lightly simmering water. Whisk this mixture until it thickens then remove from heat.
Whisk in the melted butter little by little for a creamy emulsion.
Whisk in the fresh herbs and pepper.
Adjust the consistency with fresh lemon juice and water.
Adjust seasoning as needed with salt, pepper, and lemon juice.
Reserve over a pan of warm water.
Final Assembly
Ingredients:
1 bagel, toasted
1 patty of the Buffalo chicken sausage, well browned in butter
1 fried egg
Franks Red Hot (to taste)
Hollandaise Ranch (to desired amount)
1/8 cup sauteed spinach
Method:
Toast bagel.
Add the sauteed spinach to the bottom half of the bagel.
Top the spinach with the browned Buffalo chicken sausage, fried egg, Franks Red Hot, and Hollandaise Ranch sauce.
Chow down on this amazing sandwich!
SERVE WITH Pink Grapefruit Shandy
Ingredients:
1-12 oz wheat beer
6 oz pink grapefruit juice
1 oz simple syrup (optional)
Method:
Combine all ingredients in a tall glass,
Enjoy with your Superbowl Breakfast Bagel!
“Champagne Pizza”
This is a great dish to do for Valentine’s Day. This recipe is a bit lengthy and will require YOUR TIME to get it done. Don’t’ shortchange the ingredients, because the results will be “less than” you will have thought.
Rose Champagne Syrup
Ingredients:
1 750ml bottle rose champagne
1 cup granulated white sugar
½ tsp dry rose petals (food grade)
Method:
Add ingredients to a non-reactive saucepan.
Cook on medium-high heat to reduce to 1 1/8 cup.
Careful cooking over the gas flame as alcohol can catch fire…which can add more excitement to your evening but can be dangerous.
You will know when the syrup has reduced sufficiently as the bubbles on the top will become a bit larger.
Do not over-reduce or it will caramelize.
Strain out the rose petals and store refrigerated until ready to use.
Syrup can be thinned with water or reduced further to thicken.
Vanilla Mascarpone
Ingredients:
8 oz mascarpone
1 ½ Tbs granulated white sugar
½ tsp vanilla extract
Method:
Combine ingredients in a mixing bowl.
Mix with a wooden spoon until combined.
Do not over mix.
Store refrigerated until ready to use.
Raspberry Puree
Ingredient:
1 bag frozen raspberries
Method:
Defrost raspberries overnight in the refrigerator.
Place raspberries in a fine-mesh strainer.
Push the raspberry puree through the strainer, capturing the seeds in the strainer.
Reserve the puree in the refrigerator until ready to use.
Other Ingredients
1 Tbs crushed raw pistachios
1 tsp dry rose petals (food grade)
¼ cup sliced fresh strawberries
2 tsp chopped dark chocolate
1 Tbs cut fresh mint
2 ea pizza dough balls 150-200g
2 Tbs Turbinado sugar
1 tsp extra virgin olive oil
¼ cup semolina flour for dusting
Method:
Preheat the oven to its highest setting at least 45 minutes before your big night with pizza with a pizza stone or oven still on the lowest rack
If you don’t have convection or the highest rack if you do have convection heat.
Remove one dough ball for yourself (one more if you have someone to share with).
Set some dusting flour on a pizza peel and coat the pizza dough so it is no longer sticky.
Stretch the dough into a 10” circle.
Oil ½” of the outside perimeter with olive oil and sprinkle half of the turbinado sugar on that perimeter section.
Spoon about ¼ cup of the raspberry puree into the center of the pizza crust, spreading all the way to the inside edge of the sugared edge.
Carefully slide the pizza into the oven on the stone or steel and bake until the crust is well browned.
If the sauce begins to brown, spoon on a bit more sauce to keep it lovely and red.
Remove the pizza from the oven when the crust is well browned, and the sugar caramelizes.
Set on a rack while you finish building.
Spoon 8-10 small spoonful dollops of the mascarpone
Sprinkle with about a teaspoon of the chopped chocolate.
Add about 8-12 strawberry pieces.
Drizzle with rose champagne syrup.
Garnish with crushed pistachios, dry rose petals, and chopped fresh mint.
Cut or not. Nobody is watching.
Be sure to follow Bagel+Slice on Instagram too! @bagelandslice
Thank you to Chef Brad Kent for sharing these great recipes!
Stevie Wilson
LA-Story.com
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