Ryan Scott Recipes

Jamaican Jerk Spiced Chicken Sandwich with Pineapple & Crushed Avocado

For sandwich addition please see the recipes below

  1. 2 rolls of Sourdough Bread, sliced and toasted
  2. Bibb Lettuce
  3. 4 tablespoons Mayonnaise (1 tablespoon for each slice of bread)
  4. 1 lb cherry tomatoes
  5. 4 tablespoons Crushed Avocado (1 tablespoon for each slice of bread)
  6. 2 six ounce Jamaican Spiced Chicken Breasts, grilled
  7. 2 slices of Pepper Jack Cheese
  8. 2 slices of Pineapple
  9. Shaved Red Onion

Procedure:

Layer and cover each sourdough slice with bibb lettuce. Top each surface of lettuce with mayonnaise followed by crushed avocado. Place each piece of chicken onto a slice of sourdough. Top each piece of chicken with cheese followed by onion. Top sandwich with remaining slice.

Sandwich Additions

Pineapple Rum Flambé

Ingredients:

  1. 1 small fresh Pineapple, ends trimmed, skin peeled, cored, cut into 12 ½ slices, and patted dry
  2. ¼ cup Butter
  3. ¼ cup Rum
  4. Salt & Pepper

Procedure:

1. Heat butter in a large, heavy skillet on medium-low heat. When hot, place pineapple slices in a single layer. Cook for 3 to 4 minutes until nicely browned. Flip the slices and brown the other side.

2. Move skillet far from the heat source, carefully pour in rum, and ignite with a long match or barbecue lighter to flambé. Return to heat and let alcohol burn off. Remove from heat and let rest for 5 minutes.

Crushed Avocado:

Ingredients:

  1. 2 Avocados, ripe
  2. 1 small Onion, finely chopped
  3. 1 Garlic Clove, minced
  4. 1 Tomato, chopped
  5. 1 teaspoon fresh Lime juice
  6. 1 teaspoon Lemon Salt
  7. Salt and Pepper to taste

Procedure:

Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, lemon salt, and adjust with salt and pepper to taste. Chill for 30 minutes before serving.

Jamaican Jerk Spice:

Ingredients:

  1. 1 teaspoon Habanero Chili, finely minced
  2. 1 teaspoon ginger, minced
  3. 3 tablespoon garlic, minced
  4. 1 tablespoon salt
  5. 1 teaspoon pepper
  6. 1 teaspoon paprika
  7. ½ teaspoon thyme
  8. 1/8 teaspoon clove
  9. 1/8 teaspoon allspice
  10. 1/8 teaspoon cinnamon

Combine and mix all ingredients in a bowl.

Baked Sweet Potato Fries:

Ingredients:

  1. 1 1/2 pounds sweet potatoes
  2. 2 tablespoons crushed rosemary
  3. ¼ teaspoon ground cumin
  4. ½ teaspoon kosher salt
  5. 1 teaspoon fresh Lime juice
  6. ¼ teaspoon ground black pepper

Procedure:

1. Wash sweet potatoes and cut into long thin strips, about 1/4 inch thick.

2. Place sweet potato strips in a single layer onto a baking sheet and season with the rosemary, cumin, salt and pepper.

3. Bake until edges are crisp and cooked through – about 30 minutes.

Meyer Lemon & Basil Mojito


  1. 2 ounces White Rum
  2. 2 ounces Meyer Lemon Juice
  3. 1.5 ounces Simple Syrup
  4. 3 large Basil Leaves
  5. Club Soda
  6. Sprite

Procedure:

In a cocktail shaker, muddle basil leaves. Add remaining ingredients. Add ice and shake. Pour mixture (including ice) into a highball glass. Top each glass with equal parts of club soda and Sprite. Garnish with a Meyer Lemon slice.

Black mission fig bruschetta with arugula pesto and capricious goat cheese


Yields 4 pieces bruschetta

  1. 1 mini sourdough loaf
  2. ¼ lb wild arugula
  3. 2 tbsp parmesan cheese
  4. 2 tbsp and 1 tsp extra virgin olive oil
  5. ¼ tsp minced garlic
  6. 3 ripe black mission figs
  7. ½ tsp balsamic vinegar
  8. 1/8 tsp fresh thyme leaves
  9. 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

  1. 2 large organic eggs
  2. 1 medium size heirloom tomato
  3. ¼ lb oyster mushrooms
  4. ¼ lb broccoli crowns
  5. 1 tsp minced garlic
  6. 5 tbsp extra virgin olive oil
  7. 2 chilies de arbol
  8. ½ bunch of thyme
  9. 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. 1 ½ cups all-purpose flour
  2. 1 ½ tbsp sugar
  3. 1 ½ tsp baking powder
  4. ¼ tsp salt
  5. ¼ tsp backing soda
  6. 1 ½ cups shredded cheddar
  7. 1 tsp cracked black pepper
  8. ¼ cup chives
  9. ½ stick (1/4 cup) chilled unsalted butter, cut into ½-inch cubes
  10. ¾ cup well-shaken buttermilk
  11. 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

  1. 8-ounces cleaned haricot vert
  2. 2 tbsp peeled and crushed hazelnuts
  3. 2 tbsp fresh orange juice
  4. 1/8 tsp fresh orange zest
  5. 1 tbsp butter
  6. 2 tbsp fresh chopped dill
  7. 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

  1. ½ cup (1 stick) plus 1 tbsp unsalted butter, plus extra for the pan, at room temperature
  2. 2 cup pineapple
  3. 1 tbsp ginger
  4. 1 tsp sesame oil
  5. 1/4 cup brown sugar
  6. 1 cup all purpose flour
  7. ¾ tsp baking powder
  8. ¼ tsp baking soda
  9. ¼ tsp kosher salt
  10. 1 large egg
  11. 2/3 cup granulated sugar
  12. 2/3 cup sour cream
  13. 1 tsp pure vanilla extract

Procedure

1.) Heat oven to 350° F and butter an 8-inch cake pan.

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.

In a small bowl, whisk together the flour, baking powder, backing soda, and salt.

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.

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. 1 large sliced heirloom tomato
  2. 6 1-inch cubes Crenshaw melon (or melon of choice)
  3. 6 ¼-inch thick slices buffalo mozzarella
  4. 8 basil leaves
  5. Salt and pepper to taste
  6. ¼ cup croutons
  7. ¼ cup whole grain mustard
  8. 1 cup verjus (or vinegar of choice)
  9. 2 cups extra virgin olive oil
  10. 1 ½ tsp salt

Procedure

To make vinaigrette blend mustard, vinegar, and salt. In a gradual stream add olive oil to blender until it becomes a nice creamy vinaigrette.

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.

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