Chef Randy Evans at Houston's Haven Restaurant shows Fox 26 viewers a couple of items on the menu for this year's Mother's Day brunch.
Texas Strawberry Salad
1 baguette, cut into ½-inch diagonal slices
¼ cup butter, melted
¼ cup fresh goat’s milk cheese, softened
1 teaspoon ground pink peppercorns
8 ounces arugula
¼ cup Candied Pecans
8 Texas strawberries, quartered
¼ cup Texas Strawberry Vinaigrette
TEXAS STRAWBERRY VINAIGRETTE
2 cups Texas strawberries, quartered, divided
1 shallot, minced
2 tablespoons rice wine vinegar
¼ cup vegetable oil
Salt and black pepper to taste
¼ cup whole pecans
1 teaspoon vegetable oil
1 cup confectioners’ sugar
FOR THE VINAIGRETTE
Purée 1½ cups of strawberries with shallot and vinegar, using a hand blender in a mixing bowl. In a slow stream, whisk in the oil to create a creamy emulsion. Adjust seasoning. Add the remaining strawberries. Allow for flavors to marry a few hours before serving.
FOR THE NUTS
Toss pecans with oil. Place on a baking sheet. Bake at 350° for 10 minutes, stirring every 3 minutes. Toss with confectioners’ sugar. Cool and store in an airtight container until ready to use.
Brush the baguette slices in butter. Toast or broil until golden brown. Combine the cheese and pink peppercorns; spread over bread. Broil until hot and bubbly. In a large mixing bowl, toss the arugula, pecans, quartered strawberries and vinaigrette. Arrange on plates; top with toast.