LifestyleSonoran Living


Chef Joe Rodger from The Dressing Room is making a variety of brunch items

Posted at 7:47 AM, Feb 04, 2020
and last updated 2020-02-04 12:31:31-05

Shakshouka verde:
5 tomatillos
4 jalapenos
5 cloves garlic
2 shallots
¼ c apple cider vinegar

Peel the tomatillos and de stem the jalapenos and put on to a sheet tray with garlic and shallots. Lightly Sprinkle salt and roast under the broiler at high heat until the tops of the vegetables are blackened. 5min.
Take out and cool for 10 minutes transfer to the blender and add vinegar and salt to taste.

Bread pudding French toast:
1 loaf white or sourdough cubed
6 c heavy cream
18 eggs
1.5 c sugar
2 tsp cinnamon

In a large mixing bowl, combine the eggs, cream, sugar and cinnamon. Using a hand mixer or whisk mix the ingredients until they're all combined. Add the bread and mix with your hands, breaking some of the bread down as you mix it. Once thoroughly mixed, transfer to a cake pan lined with parchment and let sit for at least an hour to overnight.
Preheat the oven to 325 and bake for 1-1.5 hours or until the toothpick comes out clean. Let cool and then cut portions and griddle in a pan with butter at medium low heat until the bread pudding is crispy on the outside and warm on the inside.

RoRo Burger
1 5oz 80/20 ground beef patty
1 Large English muffin
2oz cooked, chopped bacon
1 leaf butter lettuce
1oz spicy Russian dressing
1oz gastrique onions

Grill the burger to your choice of temp. Toast the bun. When you flip the burger patty add your bacon to the top of the patty and put the cheese on top to melt. Pull the burger and rest for one minute. Take the toasted muffin and assemble by putting the butter lettuce on the bottom of the muffin and the Russian dressing and the gastrique onions on the top. Put the patty on the bun and the top on and enjoy.

The Dressing Room
214 e. Roosevelt Street
Phoenix, AZ 85004
(602) 687-7544