Chef Mark Miranda
The Rusty Scupper
402 Key Highway
Baltimore, Md. 21230
The Rusty Scupper is a landmark in Baltimore’s Inner Harbor. Perched tall on the southern side, the wall-to-wall windows and outdoor patio offer almost 360-degree views of the city. Chef Mark Miranda brings more than 30 years of culinary experience to the Scupper’s guests, serving up its famous crab cakes to tourists and locals alike. A graduate of the Culinary Institute of America, Miranda works with children via the Baltimore chapter of the American Culinary Federation. He is also devoted to ecological preservation and sustainable sourcing.
12 baked croissants
1 bag of hot dog buns
1/2 tbsp ground ginger
2 tbsp ground cinnamon
12 egg yolks
1 quart heavy cream
1 c brown sugar
1 c granulated sugar
1/2 tbsp vanilla extract
1/4 tsp kosher salt
1 cup dried cherries
1 bag frozen apples (2 lbs)Directions:
Preheat oven to 300 degrees.
Slice croissants into threes and hot dog buns into fourths. Mix together in large bowl.
Place one layer of bread into greased 13 x 9 Pyrex pan. Pour half of the dried cherries and frozen apples on top of the bread and distribute evenly.
Add a second layer of bread and the rest of the apples and cherries.
In double boiler, bring heavy cream, vanilla and granulated sugar to a boil.
In a large bowl, mix egg yolks, cinnamon, ginger and brown sugar.
When cream is almost boiling, add it to the egg mixture in a large bowl. Mix well so the egg does not coagulate.
Pour egg mixture over bread in Pyrex pan. Let sit for 10 minutes and gently pat down bread so all of the pieces are saturated.
Wrap in foil and bake for 1 1/2 hours at 300 degrees or until the dish puffs up to double its size.
Blackened Shrimp and Grits
32 shrimp (16/20 size)
1 oz blackening seasoning
32 oz small grits
2 tbsp butter
2 c water
1 tbsp chicken base
1 red pepper
1 green pepper
1 c smoked Gouda
A handful of bias-cut scallions
To prepare the grits, melt butter in pot. Add water chicken base and bring to a boil.
Add small, diced peppers and the grits and cook for five minutes while stirring.
Remove the grits from the heat and stir in cheese.
While cooking the grits, season the shrimp with blackening seasoning. Heat a sauté pan and sauté on both sides of the shrimp.
Arrange the shrimp around the grits with tails sticking into the grits.
Garnish with blackening seasoning and bias-cut scallions.
Related: Best Brunches in Baltimore
Chef Jake Pulcher
Gordon Biersch Brewery
1000 Lancaster Street, Suite B
Baltimore, Md. 21202
Gordon Biersch Brewery brought its delicious California-influenced eats to Baltimore’s Harbor East in October 2012. The restaurant features an on-site brewery and plenty of pub fare, but Chef Jake Pulcher also excels in breakfast food. Pulcher serves as executive chef and oversees the menu and staff at Gordon Biersch in Baltimore.
English Breakfast Salad
2 oz chopped romaine
2 oz chopped iceberg
1 oz baby greens
2 fluid oz ranch dressing
1-1/2 oz gorgonzola cheese
1/4 cup bacon, chopped
Roasted Roma tomatoes
1 tbsp margarine
1/8 tsp salt and pepper blend
1/4 cup crispy potato strings
Toss lettuces, ranch, cheese and bacon together in a stainless steel bowl.
To make potato strings, julienne a good frying potato. Soak in cold water to remove excess starch. Drain water. Fry at 350 degrees to a golden brown. Drain well on paper towels and season with salt and pepper. Cool completely. Add crispy potato strings to the bowl and toss until evenly distributed.
Fry egg in a sauté pan with margarine to your desired doneness, being careful not to break the yolk.
Half Roma tomatoes and toss in a bowl with canola oil, salt and pepper. Roast in the oven at 350 degrees, skin side down, until barely roasted, about 12 minutes. Cool in the refrigerator and then drain excess juice.
Pile salad in center of bowl into a high, tight mound. Place tomatoes along the side of the bowl. Place fried egg on the top of the salad, being careful not to break the yolk.
Related: Mother’s Day Recipes For Breakfast In Bed
Renee Libby Beck spends her days as a public relations and social media manager for Medifast, Inc. and any spare time that she can find as a freelance writer. Her work has been published in local and national publications. Renee also serves as the Baltimore Food Examiner for Examiner.com.