cook like zack bruell

With the opening of Chinato, I’ve now completed my Tour de Bruell (if only repeat visits to Parallax, L’Albatros and Chinato was a sport…).  And while I haven’t tried these dishes yet, based on my numerous chef Bruell experiences, I’m eager to light up the stove.

Bruell’s Seared Sea Scallops with Thai Curry

10 Jumbo Sea Scallops
Olive Oil
1 tsp. unsalted butter
1 tsp. red curry paste
½ tsp. brown sugar
1 cup coconut milk
2 tbs. fish sauce
½ tsp. chopped cilantro

Add olive oil to sauté pan over high heat.  When smoking, place sea scallops in pan with butter.  Season with salt and pepper.  Cook for 30-40 seconds on each side until golden brown and caramelized.  Remove from the pan.  In the same pan, add curry paste, brown sugar, coconut milk and fish sauce.  Whisk together over high heat.  Finish with chopped cilantro.

Roasted Eggplant with Fresh Tomatoes, Feta and Mozzarella Cheese Pomegranate Reduction (adapted from Table 45’s current winter menu)


16 each Grilled Eggplant Slices (4 slices per plate)
12 oz.  Yogurt Sauce (3 oz per plate)
2 oz Drizzle Pomegranate reductions (1/2 oz per plate)
4 oz Tomato Salad (1 oz per plate)
2 oz Leoni Mozzarella (1/2 oz per plate)
2 oz. Feta Cheese (1/2 oz per plate)
2 oz. Toasted Pine Nuts (1/2 oz per plate)
4 each Mint Sprig (1 sprig per plate)


16 Each ½ inch cut eggplant slices
8 oz. Olive Oil
1 tsp. Cumin
Salt and Pepper to taste

Method: In a bowl, toss the slices in olive oil, cumin, salt and pepper. Roast in a 375 degree oven until tender and cool in refrigerator. When ready to serve bring to temperature on the grill or oven.

Yogurt Sauce

1 cups Yogurt
1 tbs. Tahini
½ tsp Chopped Garlic
1 tsp. Mint chopped
2 tbsp. Lemon Juice
Salt and Pepper to taste

Method: Add all the ingredients together and incorporate well; hold in refrigerator.

Pomegranate Reduction

2 cups. Pomegranate Juice
2 tbsp. White Wine Vinegar
Salt to taste

Method: Place the pomegranate juice and vinegar in a small pot.  On medium to low heat reduce the mixture till little less than half.  Once reduce transfer reduction to another container and let cool.  The pomegranate Reduction should be thick where it can be slowly drizzled onto a plate.  If the mixture has been reduced too much you can always add more pomegranate juice until in thins up to where it can be drizzled.

Plating: Layer eggplant in the middle of the plate. Take sauce and drizzle along the outside of the eggplant. Garnish the top of the eggplant with feta cheese and tomato salad. Drizzle with pomegranate sauce.


Heinen's Logo PMS 350 & 209This post was sponsored by Heinen’s. When making these dishes at home, the wine experts have two recommendations:

  • For the scallops: ZAZA, a  serious Rosé from Spain that could almost be called a light red.  Abundant berry flavors and surprisingly full body makes this a Rosé to get excited about.  ($9.99/bottle)
  • For the eggplant: Alexander Valley New Gewurztraminer // Perhaps the best-value Gewurztraminer from CA. Perfumed aromas and pear and spice flavors make this organic-farmed wine great with Asian foods. ($8.99/bottle)

One Comment

  1. Posted February 18, 2010 at 3:20 pm | Permalink

    God these both sound good! How fun.