Deviled Eggs
Make hard boiled eggs. Peel and cut eggs in half lengthwise. Remove yolk and set aside both egg white halves. In a mixing bowl, place the yolks and mix with a       little     tabasco sauce, worcestershire sauce, mayonnaise, mustard, salt and pepper. Mix until smooth. Place back in egg white halves.
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Eggs and Bacon
Take cooked bacon and crumbled on top of deviled eggs, add sliced scallion and crumbled toast
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Garden Herb
Chopped rosemary, thyme, parsley and chives and sprinkle on top of deviled egg, Add a piece of shaved parmesan
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Steak & Eggs
place a touch of horseradish in the deviled egg mix and place in egg white halves. Lay a slice of beef over the top and garnish with blue cheese crumbles
Fig Prosciutto Breakfast Pizza
            goat cheese, arugula, fried eggs
- Pizza Crust, store bought, rub with olive oil
- Fig jam, spread jam over the crust leaving an inch border all around
- Goat Cheese, crumble over the top of the jam
- Julienne Prosciutto, place on top of the goat cheese
- Place in a pre heat oven for 10-12 minutes depending on crust. Remove from oven and place on plate or platter.
- Arugula, toss with olive oil, salt and pepper. Lightly place the arugula over the top of the pizza
- Fry eggs in olive oil, salt and pepper. Cook to desired doneness
- Place on top of the arugula. Cut and Serve
Grilled Bourbon BBQ Marinated Hanger Steak
garlic herb tomato confit, pancetta fingerling potato salad, bourbon bbq sauce
- Â Marinate the hanger steak in the bourbon bbq sauce for at least 24 hours
- Â Season with salt and pepper and place on hot grill and cook to your desired doneness
- Cook fingerling potatoes until tender. Once they can be handled, dice potatoes into a medium dice. Mix with rendered pancetta bacon, mayonnaise, white balsamic vinegar, salt and pepper, parsley
- Plum tomatoes - trim off a little bit of the top and bottom and then cut in equal halves. Rub with chopped garlic, salt, pepper, thyme, chives, basil. Place on sheet pan and cook in oven at 225 degrees for about an hour. Remove from oven and place on plate with hanger steak and the pancetta fingerling potato salad.
Stephen DeMarco
Executive Chef
The Hotel Roanoke & Conference Center
110 Shenandoah Avenue  Roanoke, VA 24016
Main Hotel Phone 540-985-5900
Direct Line Phone 540-853-8281
sdemarco@hotelroanoke.com
HotelRoanoke.com
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