Chef Tiffany Derry, of "Top Chef" and the upcoming reality series "Hungry Investors," joined THE TALK for The Talk Food Festival. She made a homestyle brunch inspired by her own family favorites.
Cherry Pecan Sticky Buns
10 tablespoons unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
For the filling:
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
2 tablespoons ground cinnamon
1 cup dried cherries
Preheat the oven to 400 degrees F. Spray a 12-muffin pan with nonstick spray.
In the bowl of an electric mixer fitted with the paddle attachment, combine the 10 tablespoons butter and 1/3 cup brown sugar. Divide the mixture in the 12 muffin tins. Distribute the pecans on the butter and sugar mixture.
Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with half of the 2/3 cup brown sugar, 1 tablespoon of the cinnamon, and 1/2 cup of the cherries. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim about 1/2-inch off the ends of the roll and discard. Slice the roll in 6 equal pieces, each piece should be about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto a plate and cool completely.
Mamma's Egg and Rice
3 cups cooked rice
1 tablespoon unsalted butter
2 tablespoons bacon fat
4 eggs, beaten well
1/2 onion, chopped finely
1 red bell pepper, diced small
1 tomato, diced medium
1 teaspoon Cayenne powder
1/2 bunch green onion, sliced thinly
Salt, to taste
Black pepper, to taste
Heat bacon fat and butter in a nonstick pan. Add onion and bell peppers and fry untill golden brown. Remove from pan and set aside
Add the beaten eggs to the pan and stir continuously, until evenly scrambled.
Add rice, pepper and onion mixture, Cayenne, green onion, salt and pepper.
Add tomatoes and cilantro and serve hot!!
Fried Poke Chops
6 bone-in pork chops, about 1/4 to 1/2 inch thick
Seasoning blend, to taste (recipe below)
Buttermilk, for dredging
3 cups All-Purpose flour
Canola oil for frying
Season pork chops with seasoning blend.
Heat canola oil to 350º. I prefer the table top fryers, but you can also use a big pot – the oil should be deep enough that the pork chops are fully submerged.
Dredge pork chops in buttermilk then in flour.
Fry the dredged pork chops for about 8 minutes and then allow to drain on towel.
1/4 cup Korean chile red pepper powder, course (Don't substitute Cayenne, it won't be the same)
2 Tablespoons celery salt
2 Tablespoons smoky paprika
1 Tablespoon cumin
1 Teaspoon garlic powder
1 tablespoon black pepper
3 Tablespoons kosher salt
Mix together. This can keep for weeks.
Minty Squash Salad
1/4 Cup extra-virgin olive oil
3 Tablespoons fresh lemon juice
1 Tablespoon red wine vinegar
1 Tablespoon coarse sea salt
1/4 Teaspoon dried chili flakes
3 Yellow button squash, shaved very thin
1/4 Cup coarsely chopped fresh basil
1/4 Cup of mint leaves
Toss everything together and let it set.