Our First Featured Recipe by Executive Chef Sebastian J. Porto !
About Sebastian J. Porto:
Executive Chef Sebastian J. Porto is a highly-experienced chef with extensive experience in all aspects of the food-service industry. Sebastian is passionate about local food and excellent customer service. From fine dining to catering and chef management, Mr. Porto has truly done it all.
Currently, Mr. Porto is the Executive Chef at Sensata Technologies in Attleboro, Massachusetts, where he is responsible for creating menus, verifying food deliveries, and producing over 95% of all food served, from scratch, using local, organic products.
Previously, he has worked as an Executive Chef at distinguished establishments such as Wolfgang Puck catering at the Boston Museum of Science, The Boston Museum of Fine Arts and at the Biltmore Hotel in Providence, Rhode Island.
Sebastian received his Bachelor’s of Science in the Culinary Arts from Johnson & Wales College, in Providence, Rhode Island, in 1997. Since then, he has dedicated his life to creating unique, delicious recipes that use farm-fresh ingredients and organic produce, creating incredible delicacies that are as delicious as they are unique. His depth of experience in every aspect of the food industry has given him an incredible knowledge when it comes to recipe composition, and throughout his career, he has been responsible for crafting daily specials and hand-crafting original recipes.
At City Spirit Liquors, we’re proud to feature Executive Chef Sebastian’s recipes. His unique style and flair combine to create delicious, unique dishes, and we’re sure that if you follow his easy-to-understand instructions, you’ll be cooking like a professional in no time at all.
Sweet Corn Cake Eggs Benedict with North Country Bacon and Avocado Hollandaise
This breakfast recipe pairs great with mimosas. A Mimosa is a cocktail composed of equal parts champagne and chilled citrus juice, usually orange juice unless otherwise specified.
Yield 3 to 4 Servings
- ½ cup Whole Wheat Pastry Flour
- 1/3 Finely Ground Cornmeal
- ½ teaspoon baking Soda
- ¼ teaspoon Salt
- ¼ teaspoon Ground black pepper
- ¾ cup of cooked Corn Kernels
- ½ red pepper diced
- 1 shallot diced
- 2 garlic Cloves, minced
- 1 Large egg
- ½ cup milk
- 1 tablespoon Olive Oil
- 1 Ripe Avocado
- 1 lemon Juiced
- 1/3 cup hot water
- ¼ cup Olive Oil
- ¼ teaspoon Salt
- ¼ teaspoon pepper
- 6 sliced bacon Fried
- 6 eggs poached
- A Pinch of Red Pepper Flakes
- Fresh Herbs for Garnish
In a Large Bowl, Whisk together the flour, cornmeal, baking soda, salt and pepper, add the corn, peppers, shallots and garlic to the dry ingredients and mix until combined.
Heat a large skillet over medium heat and add oil. Use a 1/3 cup measure and scoop corn cake batter into the oil, leaving about an inch in between each corn cake. Cook until the cake begin to set and bubble on the top, about 3 to 4 inches minutes. Gently flip and cook for another 1 to 2 minutes. Remove the cork cakes with a spatula and place on a plate for baking sheet. Repeat with the remaining batter.
Note: I fry the bacon beforehand and set it aside (you can fry the corn cake in the bacon grease) and heat the water for the poached eggs while the corn cakes are cooking.
Add the avocado, lemon juice and hot water into a food processor or high powdered blender and blend until smooth, scraping down the sides if needed. With the processor running, stream in the olive oil slowly. Continue to blend until pureed and smooth.
Poach the eggs and assembled the corn cake, Break a piece of bacon and set it on top of the corn cake and cover with poached egg. Pour the avocado hollandaise overtop and sprinkle on some crushed red pepper. Top it off with some fresh herbs if desired.
Sebastian J Porto