Ryan Scott Recipes
Bass Lake Huevos Rancheros Recipe
Yields 4 servings
This recipe is flexible; sometimes I use canned salsa in place of tomatoes if I am in a rush. But this year for my annual family vacation I made this version for my family over an open fire and it proved to be a home run. Although I am sure everyone has a camp fire in their backyard, this can be easily adapted for the stove top as well. Have fun and enjoy this one, this is one of my faves.
- ½ cup olive oil
- 1 medium red onion, chopped (about 1 cup)
- 1 lb tomatillos
- 1 lb cherry tomatoes
- 6 pasilla chilies, destemmed and deseeded
- 1 cup vegetable stock
- 1 tsp chili powder
- 1 tsp ground cumin
- 2 tsp salt
- 1/4 cup fresh cilantro, chopped (optional)
- 4 corn tortillas
- 8 fresh eggs
- ¼ cup pre-made guacamole
- ¼ sour cream
- ½ cup shredded Mexican style cheese
Procedure:
1. Over an open fire on a hot sheet pan or large skillet add olive oil, pasilla chilies and roast until tender, then add onions and cook until they are translucent. Add tomatillos, cherry tomatoes and cook until they are soft and about to burst (8-10 minutes). Then add chili powder, ground cumin and simmer ingredients over the fire until everything is soft and tender. Place ingredients into a blender in batches with cilantro, salt, and vegetable stock and puree until smooth.
2. Prepare the tortillas in foil over the fire until heated through.
3. Once everything is pureed adjust seasoning and return to a large skillet and bring to a simmer. Now this is my favorite part. You are going to poach the eggs in this tomato/chili sauce, about 6-8 minutes over medium-low heat. Once the eggs are poached, spoon 2 eggs with sauce over a tortilla. Top with sour cream, guacamole and cheese.
Note: For an extra treat we plated our huevos rancheros over roasted potatoes.
Sundried tomato crusted beef tenderloin with sungold tomato succotash and watermelon beefsteak tomato salad
Winning dish at the Gilroy Garlic Festival by Ryan Scott
Tomato jam recipe
- 4 cups yellow onion, small diced
- ½ cup ginger, Minced
- 2 Tlb minced garlic
- ¼ cup evoo
- 6lbs tomatoes, blanched and diced
- 2 cups white balsamic vinegar
- 1½ cup brown sugar
- 2 ea cinnamon stick
- 2Tlb salt
1. Sweat onions, ginger, garlic and evoo in pan till the onions are tender and soft (5-10 minutes). Add tomatoes, vinegar, brown sugar, and cinnamon stick, salt and bring to a boil. Cover with a lid and bake for 2hrs at 300* or until the mixture is thick and jam like. You may have to adjust seasoning with more salt or sugar; it all varies on the tomatoes, so adjust to your liking.
Watermelon and cherry tomato salad with red onion and scallions
- 1 large sliced heirloom tomato
- 6 1-inch cubes watermelon (or melon of choice)
- ½ cup halved cherry tomatoes
- 3 tbsp sliced scallions
- Salt and pepper to taste
- ¼ cup croutons
- ¼ cup whole grain mustard
- 1 cup verjus (or vinegar of choice)
- 2 cups extra virgin olive oil
- 1 ½ tsp salt
Procedure
1. To make vinaigrette blend mustard, vinegar, and salt. In a gradual stream add olive oil to blender until it becomes a nice creamy vinaigrette.
2. Season watermelon, tomatoes, red onion, scallions with vinaigrette, salt and pepper and arrange on a thick slice of heirloom tomato that is also dressed and seasoned then arrange on plate.
Sun dried tomato pesto
- 4 ounces sun-dried tomatoes
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped garlic
- 1/4 cup chopped pine nuts
- 3 tablespoons chopped onion
- 1/4 cup balsamic vinegar
- 1 tablespoon tomato paste
- 1/3 cup crushed tomatoes
- 1/4 cup red wine
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
- salt to taste
1. Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
2. In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Herb roasted halibut with crab succotash corn soubise and marjoram crème fraiche
Yields 4 servings
- Halibut and Marinade
- (4) 4-ounce portions of Halibut
- 1 tbsp minced thyme
- 1 minced clove of garlic
- 2 tbsp extra virgin olive oil
- ½ tsp minced marjoram
- pinch of crushed chili
- 1/8 tsp salt
- 1/8 black pepper
- Succotash
- ¾ cup lump crab meat
- 1 cup halved cherry tomatoes
- ¼ cup minced red onions
- ½ cup blanched romano beans
- 1 cup blanched and shucked corn
- 4 tbsp minced chives
- 1 tsp minced fresh thyme
- 1 tbsp minced flat leaf parsley
- 4 tbsp extra virgin olive oil
- Juice of one lemon
- 1 tsp sherry vinegar
- salt and pepper to taste
- Sauce
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- ½ minced yellow onions
- ¼ cup minced fennel
- 1 cup of corn
- ¼ cup milk
- ¼ vegetable stock
- 1 cup cream
- Garnish
- ¼ cup crème fraiche
- 1 tsp minced marjoram
- salt and pepper to taste
- small bunch upland cress
Procedure
1. Add olive oil, chilies, thyme, marjoram, garlic, salt and pepper to Halibut and marinate in refrigerator for at least 30 minutes.
2. In a medium bowl mix corn, cherry tomatoes, diced red onion, romano beans, chives, thyme, parsley, lemon juice, vinegar, olive oil, salt and pepper. Once mixed gently fold in crab and refrigerate.
3. In a small sauce pot sweat onions, fennel, and corn in olive oil and butter until onions are tender (8-10 minutes). Add milk, vegetable stock, and cream, bring this all to a boil and simmer for 15minutes. Puree, strain and season with salt and set aside.
4. To make the garnish add minced marjoram, crème fraiche, salt and pepper to a small bowl. Mix and season, set aside.
5. Heat grill pan to medium/high heat and add marinated halibut to grill. Grill the fish on both sides for at least 4-5 minute on each side, or to your liking.
6. To plate add corn sauce to the base of plate, add a nice heaping mound of succotash and top with halibut and garnish with crème fraiche and shaved fennel.
Black mission fig bruschetta with arugula pesto and capricious goat cheese
Yields 4 pieces bruschetta
- 1 mini sourdough loaf
- ¼ lb wild arugula
- 2 tbsp parmesan cheese
- 2 tbsp and 1 tsp extra virgin olive oil
- ¼ tsp minced garlic
- 3 ripe black mission figs
- ½ tsp balsamic vinegar
- 1/8 tsp fresh thyme leaves
- 1 large slice of capricious goat cheese
Procedure:
1. Slice bread on a bias, brush with olive oil and season with salt and pepper. Heat grill pan to medium high heat and grill bread on each side for 3-4 minutes.
2. To make pesto, in a mortar or blender add arugula, parmesan, garlic, 2 tbsp olive oil and pinch of salt. Puree until nice and smooth.
3. Dice figs and place in a small bowl. Add balsamic, thyme leaves and 1 tsp olive oil, season to taste with salt and pepper, mix and set aside.
4. To assemble, spread pesto evenly on bruschetta and top with a flat layer of fig relish. Microplane goat cheese on top of bruschetta, finish with a little salt.
Olive oil fried egg with oyster mushroom, broccoli crowns and heirloom tomato relish
Yields 2 servings
- 2 large organic eggs
- 1 medium size heirloom tomato
- ¼ lb oyster mushrooms
- ¼ lb broccoli crowns
- 1 tsp minced garlic
- 5 tbsp extra virgin olive oil
- 2 chilies de arbol
- ½ bunch of thyme
- Salt and pepper to taste
Procedure:
1. Heat oven to 400°. In a small bowl toss mushrooms, broccoli, chili, garlic, thyme, and 1 tbsp olive oil, season with salt and pepper. Place on a sheet pan and roast for 15-20 minutes until tender.
2. Wash and dice medium heirloom tomato, add 1 tbsp olive oil and season with salt and pepper and set aside.
3. In a small non stick pan, over medium high heat, add olive oil and fry egg to sunny side up, season with salt and pepper.
4. To plate discard thyme and chili. Add mushrooms and broccoli to base of the plate and top with fried egg, garnish with tomato relish.
Cheddar Cheese Chive buttermilk Biscuits
Yields 8 large biscuits
- 1 ½ cups all-purpose flour
- 1 ½ tbsp sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp backing soda
- 1 ½ cups shredded cheddar
- 1 tsp cracked black pepper
- ¼ cup chives
- ½ stick (1/4 cup) chilled unsalted butter, cut into ½-inch cubes
- ¾ cup well-shaken buttermilk
- 1 tbsp milk or cream for brushing biscuits
Procedure
1. Put oven rack in middle position and preheat oven to 425°.
2. Sift together flour, sugar, baking powder, salt, and baking soda, onto a sheet of wax paper then sift again into bowl and add pepper, cheddar, and chives. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork until a dough just forms (dough will be moist).
3. Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands, re-flouring surface if necessary, into an 8x5 ½ inch rectangle. Trim all 4 sides with a knife, dusting knife edge with flour before each cut. Cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2 ½-inch) squares, flouring knife between cuts. Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging them 2 inches apart, and brush tops with milk of cream. Bake until pale golden, 12-15 minutes, then transfer to a rack and cool to room temperature.
Crunchy Haricot Vert with Dill, Navel Oranges, and Crushed Hazelnuts
Yields: 4-5 servings
- 8-ounces cleaned haricot vert
- 2 tbsp peeled and crushed hazelnuts
- 2 tbsp fresh orange juice
- 1/8 tsp fresh orange zest
- 1 tbsp butter
- 2 tbsp fresh chopped dill
- Salt and pepper to taste
Procedure
1. In a small sauce pan bring 3 cups of water to boil, flavor water with salt to resemble the ocean (about 1 tbsp). Once boiling add beans and cook for 2 ½ minutes, or until your desired consistency. Note: you will be cooking these beans again so slightly undercooking them is desired.
2. Strain beans and keep on the side. Return pan to stove top and on medium-high heat add butter, hazelnuts, and cook mixture until lightly brown (aka beurre noisette, a fancy French term for making brown butter). Add the beans to butter hazelnut mixture, stir in orange juice, zest, dill, and season to taste.
Notes: I am a big fan of one-pot wonders, and here is a very simple vegetable dish that accomplishes that. This is also a great salad for the next day, tossed with a little olive oil to brighten up the dish. Plus, it is quite universal with all proteins.
Pineapple Ginger Upside-Down Cake
Yields: 1 8-inch cake
- ½ cup (1 stick) plus 1 tbsp unsalted butter, plus extra for the pan, at room temperature
- 2 cup pineapple
- 1 tbsp ginger
- 1 tsp sesame oil
- 1/4 cup brown sugar
- 1 cup all purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- 1 large egg
- 2/3 cup granulated sugar
- 2/3 cup sour cream
- 1 tsp pure vanilla extract
Procedure
1. Heat oven to 350° F and butter an 8-inch cake pan.
2. Melt 1 tbsp pf the butter in a large skillet over medium-high heat. Add the pineapple, ginger, sesame oil, and ¼ cup of brown sugar to cook, tossing, until the sugar dissolves and the juices from the pineapple become syrupy, 3 to 4 minutes. Arrange the pineapple in the cake pan and spoon any pan juices over the top.
3. In a small bowl, whisk together the flour, baking powder, backing soda, and salt.
4. With an electric mixer, beat the remaining ½ cup of softened butter and 2/3 cup of granulated sugar until medium soft peaks. Mix in the egg, sour cream, and vanilla. Gradually add the flour mixture, mixing just until incorporated.
5. Pour the batter over the pineapple and bake until a toothpick inserted in the center comes out clean, 50-55 minutes. Let cool in the pan for 1 hour. Place a large plate over the cake pan and invert the cake onto the plate.
Summer Melon, Tomato, Mozzarella Salad with Verjus Vinaigrette
Yields: 2 servings
- 1 large sliced heirloom tomato
- 6 1-inch cubes Crenshaw melon (or melon of choice)
- 6 ¼-inch thick slices buffalo mozzarella
- 8 basil leaves
- Salt and pepper to taste
- ¼ cup croutons
- ¼ cup whole grain mustard
- 1 cup verjus (or vinegar of choice)
- 2 cups extra virgin olive oil
- 1 ½ tsp salt
Procedure
1. To make vinaigrette blend mustard, vinegar, and salt. In a gradual stream add olive oil to blender until it becomes a nice creamy vinaigrette.
2. Season melon, tomatoes, and mozzarella with salt and pepper and arrange on plate. Dress heavily with vinaigrette and garnish with torn basil leaves and croutons.
Skillet Roasted Potatoes with Rosemary, Chilies, and Horseradish Crème Fraîche
Yields: enough for 3 people, or if you’re ambitious… just 1.
- 1 lb fingerling potatoes
- 2 sprigs rosemary
- 2 arbol chiles, or ½ tsp crushed chili flakes
- 1 tsp minced garlic
- 3 tbsp olive oil
- 1 tbsp melted butter
- 1 tsp kosher salt
- 1/8 tsp pepper
- 2 tbsp crème fraîche
- 1 tsp whole grain mustard
- 2 tsp processed horseradish
- Salt and pepper to taste
Procedure
1. Heat oven to 400 ° and add pan that you will be baking on. Make sure pan is piping hot before adding potatoes. Word to the wise: heating the pan ahead of time prevents the potatoes from sticking, and you from washing that spatula.
2. In a medium sized bowl toss together fingerling potatoes, rosemary, chilies, garlic, olive oil, butter, salt and pepper. Make sure potatoes are evenly coated. Add to pan and cook for 30 minutes.
3. In a small bowl add crème fraîche (if you can not find crème fraîche, sour cream is a good substitute), mustard, horseradish, salt and pepper. Mix and set in refrigerator until potatoes are done.
4. Plate potatoes and top with crème fraîche right before serving.
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