French Soul Bowl

Chef Ina’s French Soul Bowl

Recipe: Ina Pinkney

Yield: 4 servings

Ingredients

  • 1lb. red potatoes, skin on, cut into 3/4-inch cubes
  • 8 oz. chicken sausage, cut in 1/2-inch rings
  • 1 bunch collard greens
  • 2 tbsp. vegetable oil
  • 1/4 red onion, sliced
  • 1 tbsp. cider vinegar
  • 1/2 cup low-sodium chicken stock
  • Salt and pepper to taste
  • 2 tbsp. Italian leaf parsley, chopped
  • Gribiche sauce (recipe follows)

Directions

  1. In a saucepan, cover potatoes with water and bring to low boil. Simmer until fully cooked. Drain potatoes, season with salt and pepper to taste.
  2. Pan fry chicken sausage rings until lightly browned. Then combine with prepared potatoes, gently mixing the two, then set aside.
  3. Coarsely cut collard greens crosswise into two-inch thick strips. Gather strips, then cut crosswise into two-inch pieces. Transfer pieces to a large bowl of cold water, swish to remove grit. Transfer greens to a colander and drain. Repeat until greens are free of grit.
  4. Heat oil in a very large skillet over medium-high heat. Add onion and cook until translucent, about four minutes. Then add greens; cook, stirring until they begin to wilt and are reduced in volume.
  5. Raise heat to high; add vinegar and cook until evaporated, about one minute. Add stock; reduce heat. Simmer covered until greens are just tender—12 to 14 minutes.
  6. Assemble each bowl by putting 1 1/2 - 2 cups of the potato and sausage mixture in the bottom. Then add 1/2 cup of the collard green mixture in a half moon shape around the outer edge of the bowl. Top each with one-quarter of the gribiche sauce and garnish with parsley.

Gribiche Sauce

  • 2 tbsp. red wine vinegar
  • 1 cup extra virgin olive oil
  • 2 tsp. Dijon mustard
  • 4 hard-boiled eggs, peeled, coarsely chopped
  • 2 tbsp. non-pareil capers, minced
  • 2 tbsp. cornichons or gherkins, minced
  • 1/2 tsp. kosher salt
  • 1/2 tsp. coarse ground black pepper

Directions

  1. In large mixing bowl, add first three ingredients, whisk together until emulsified. Then add remaining ingredients. Mix thoroughly, then let sit for 30 min. or up to one day in cooler. If made ahead, bring sauce to room temperature for serving.

Paella Egg Bowl

Paella Egg Bowl

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 8 servings

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/2 lb. chorizo sausage, cut into 1/4-inch slices
  • 1 lb. chicken thighs, skinless
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 cup yellow onion, small dice
  • 2 tbsp. garlic, minced
  • 3 tbsp. Italian parsley, minced
  • 2 cups tomato, medium dice
  • 1 tbsp. tomato paste
  • 2 cups Arborio rice
  • 2 bay leaves
  • 1 tbsp. fresh rosemary, chopped
  • 1 tbsp. fresh sage, chopped
  • 1 tsp. saffron threads
  • 1/4 tsp. crushed red pepper
  • 6 cups chicken stock, warm
  • 1/2 cup roasted red peppers, peeled, diced
  • 1 lb. clams, cleaned
  • 1 lb. whole shrimp
  • 8 eggs
  • Maldon salt as needed
  • Olive oil as needed

Directions

  1. Preheat oven to 400° F.
  2. In large paella pan over medium heat, heat olive oil. Add chorizo sausage and sauté until brown. Remove and reserve. Add the chicken thighs and cook on both sides until nice and brown. Remove, season with salt and pepper, and reserve.
  3. In the same pan, sauté onion and garlic until soft and starting to color, then add parsley and cook for another two minutes. Add the tomatoes and cook until the mixture develops a nice color and most of the water from the tomatoes cooks off, about three to four minutes. Add the tomato paste, bay leaves, rosemary, sage, saffron and crushed red pepper. Cook another few minutes.
  4. Sprinkle the rice over the mixture and stir-fry to coat the rice grains. Add the chicken stock and bring to a simmer for about 10 minutes to absorb the liquid; move the pan, stirring so the rice cooks evenly.
  5. Add the cooked chorizo, chicken and peppers and bring to a simmer; add the clams and shrimp. Cook another four to five minutes or so to let the clams open up.
  6. Portion into 8 small skillets. Make an indentation in the center of the rice mixture.
  7. Add an egg in the center of each pan, sprinkle with Maldon salt, pepper and olive oil. Bake until egg whites are completely set and yolks begin to thicken, but are not hard, about 8 to 10 minutes.
  8. Remove from the oven, and garnish with chopped parsley just before service.

Ahi Tuna Poke Egg Bowl

Ahi Tuna Poke & Egg Bowl

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 4 servings

Ingredients

  • 2 tbsp. dried wakame seaweed
  • 12 oz. ahi tuna
  • 1 tbsp. black sesame seed
  • 1 tbsp. white sesame seed
  • 1 small onion, minced
  • 1 bunch scallions, thinly sliced
  • 1 Fresno chili, minced
  • 1 tbsp. dark sesame oil
  • 1 tsp. honey
  • Soy sauce, to taste
  • 4 cups cooked white sushi rice
  • 4 oz. Japanese sweet egg, thinly sliced (recipe follows)
  • 2 avocados, medium dice
  • 2 cups fresh pineapple, cubed, roasted
  • 4 sprigs cilantro

Directions

  1. Rehydrate seaweed, drain and chop.
  2. Dice tuna and put in bowl.
  3. Add seaweed, sesame seeds, onion, scallions, chili, sesame oil, honey, soy sauce—toss gently to coat.
  4. To assemble bowls, add one cup of rice in bottom of each serving bowl. Divide tuna mixture into each. Place portion of diced avocado and roasted pineapple in each. Then add sliced Japanese egg. Garnish with cilantro.

Japanese Sweet Egg

  • 4 eggs
  • 1/2 tsp. soy sauce
  • 1/4 cup dashi
  • 1 tbsp. sugar
  • 1 tsp. mirin
  • 1 Grapeseed oil, as needed

Directions

  1. Whip eggs, soy sauce, dashi, sugar and mirin together. Heat oil in nonstick skillet on medium heat.
  2. Pour a thin layer of eggs into the skillet. Tilt skillet to move eggs to cover the entire bottom of the skillet. Cook until eggs are set and no visible liquid eggs remain. When eggs are set, start at one edge of the pan and roll egg to the other side. Keep rolled egg in skillet. Repeat technique about 5 or 6 times until all egg is cooked. Place cooked egg on sheet of plastic wrap and roll to help set shape, about 5 minutes. Unwrap, and cut into 1/2-inch slices, then turn each slice on its side and cut again into 1/2-inch pieces.

Mushroom Bread Pudding Egg-in-a-Hole

Mushroom Bread Pudding Egg-in-a-Hole Bowl

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 6 servings

Ingredients

  • 12 eggs, divided
  • 2 cups cream
  • 12 oz. sourdough bread, cut into 1/2-inch cubes
  • 2 cups cremini mushrooms, sliced and halved
  • 1/2 oz. butter
  • 1/2 cup Parmesan cheese, grated
  • 2 tbsp. parsley
  • 1 tbsp. lemon juice
  • Salt and pepper to taste
  • 1 quart mushroom broth (recipe follows)

Directions

  1. In a large bowl, beat together 6 eggs and cream. Add bread cubes. Stir until bread is coated with egg mixture. Set aside.
  2. Sauté mushrooms in butter until all water is released. Add Parmesan cheese, parsley and lemon juice. Season with season with salt and pepper. Add to bread mix.
  3. Divide mixture into six buttered muffin tins.
  4. Make well in center of each, and bake at 350° F until an internal temperature of 160° F is reached and the bread mixture is just set.
  5. Remove from tin and place on baking sheet. Add one egg into each well and return to oven until egg whites are firm and completely coagulated, and yolks are beginning to thicken but are still soft.
  6. Assemble by plating mushroom bread pudding in bowl and pour hot mushroom broth just prior to service, or serve mushroom broth in small pitcher to pour at tableside.

Mushroom Broth

  • 1 lb. cremini mushrooms
  • 1 lb. onions
  • 4 oz. garlic, cloves, peeled
  • 2 quarts water
  • Vegetable oil, as needed

Directions

  1. Roughly chop all ingredients, toss in vegetable oil and roast in oven at 400° F until dark brown, but not burnt.
  2. Add water to roasting pan and let simmer to get all the brown bits from the pan.
  3. Transfer to stock pot and simmer for two hours. Strain and reserve.

Broccolini Ramen Egg Bowl

Broccolini Ramen Egg Bowl

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 6 servings

Ingredients

  • 1 quart grapeseed oil, for frying
  • 2 shallots, thinly sliced
  • Tempura batter, as needed
  • 1 lb. soba noodles
  • 6 eggs
  • 2 tbsp. mirin
  • 2 tbsp. soy sauce + extra for garnish
  • 8 oz. broccolini, trimmed, blanched
  • 3 quarts ramen broth (recipe follows)
  • 1 tbsp. black sesame seeds, toasted
  • 1 tbsp. white sesame seeds, toasted
  • Salt, to taste

Directions

  1. Heat oil to 350° F, toss shallots in tempura batter and fry until crispy, season with salt.
  2. Cook and drain soba noodles. Keep warm.
  3. Boil eggs for 7 minutes, remove from water and peel.
  4. Mix mirin and soy in a bowl. Place peeled eggs in mixture to marinate.
  5. Place broccolini under broiler until hot, season with touch of soy sauce.
  6. Heat ramen broth and divide into six bowls. Add a touch of soy sauce and noodles to each. Add stalk of broccolini on top to the side of the bowl.
  7. In each bowl, slice egg in half and rest on top of noodles, add fried shallots, sprinkle with sesame seeds.

Ramen Broth

  • 5 lb. pork trotters or bones
  • 4 lb. chicken backs or wings
  • 1 lb. bacon
  • 2 cups dried mushrooms
  • 1 bunch scallions
  • 1 onion
  • 2 carrots
  • Soy sauce to taste

Directions

  1. Roast pork trotters and chicken backs at 350° F until lightly browned, add to stock pot.
  2. Roughly chop remainder of ingredients, add to stockpot and cover with water.
  3. Simmer for 12 hours, strain and reserve.

Poblano-Potato Mash Fried Egg Bowl

Poblano-Potato Mash with Fried Egg Bowl

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 4 servings

Ingredients

  • 1 lb. Yukon Gold potatoes
  • 1 poblano pepper
  • 4 oz. butter
  • 2 oz. cream
  • Salt to taste
  • 4 eggs
  • 8 oz. roasted pork belly (recipe follows)
  • 1/4 cup scallions, sliced (optional garnish)
  • 1/4 cup pickled onion (recipe follows)
  • 1/4 cup sweet & sour croutons (recipe follows)

Directions

  1. Peel and halve potatoes, cover with water and bring to low boil. Simmer until fully cooked.
  2. Roast poblano pepper over open burner until skin is fully black. Place in bowl and cover with plastic wrap. Let steam for 10 minutes. Remove skin and seeds, then dice.
  3. Drain potatoes. Put in bowl with butter, cream and salt. Crush and whip with a firm whisk or wooden spoon. Add diced poblano and mix well.
  4. Slice pork belly into eight pieces and warm in nonstick pan until seared on both sides and soft in the center. Remove and keep warm. In same pan fry eggs until whites are set and yolks begin to thicken, but are not hard.
  5. Assemble each bowl by spooning potatoes in center, add fried egg, sprinkle croutons, two slices of pork belly and pickled onion. Garnish with scallions, if desired.

Pickled Onions

  • 2 red onions
  • 2 cups red wine vinegar
  • 2 cups water
  • 1 tbsp. coriander seed
  • 2 bay leaves
  • 4 cloves garlic

Directions

  1. Slice onions thinly and set aside in jar or bowl.
  2. In a saucepan, bring the rest of the ingredients to a boil and simmer for 10 minutes. Pour mixture over onions and refrigerate for a minimum of six hours.

Sweet & Sour Croutons

  • 8 oz. sourdough bread
  • 2 tbsp. red wine vinegar
  • 1/4 cup butter
  • Salt, pepper and sugar, to taste

Directions

  1. Remove crust on bread and cut into small cubes. Toss with vinegar and set aside for five minutes.
  2. In a sauté pan, melt butter and sauté bread until just starting to brown.
  3. Add salt, pepper and sugar. Continue to cook, tossing frequently until browned evenly and crisp.

Pork Belly

  • 1 lb. pork belly
  • 1/2 cup salt
  • 1/2 cup sugar
  • 2 tbsp. grapeseed oil

Directions

  1. Day 1, rub pork with salt and sugar, cover and refrigerate for 24 hours.
  2. Day 2, rub with oil and roast uncovered in 450° F oven for 30 to 45 minutes. Then drop oven temperature to 200° F and roast for three hours, checking doneness (internal temperature of 145° F) every hour.
  3. When done, let cool and wrap tight with plastic wrap, cool overnight.

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