Chef John Sundstrom of Capitol Hill’s Lark restaurant is representing Seattle in the Hometown Breakfast Battle, a competition pitting 135 chefs from 135 cities in a battle to create the best breakfast.
Sundstrom’s English muffin with Dungeness crab, green goddess dressing and green apple salad, which uses iconic Pacific Northwest flavors, will go head to head with other chefs’ dishes from around the country.
Go to www.thomasbreakfastbattle.com to vote for your favorite dish. Voting for the first round ends Sept. 27, with 135 chefs sliced down to 16. A winner will be announced after voting ends on Oct. 25.
Sundstrom won the James Beard Award for Best Chef Northwest in 2007, and was a semi-finalist for the James Beard Award Outstanding Chef USA in 2014.
English muffin with Dungeness crab, green goddess dressing and green apple salad
4English muffins, split
2tablespoons butter
½pound Dungeness crab meat, chilled
½cup green goddess dressing (see below)
½teaspoon chives, minced
Dressing
2tablespoons Champagne vinegar
1shallots, minced
1clove Garlic, minced
2teaspoons anchovy, chopped (optional)
1teaspoon tarragon, picked and chopped
1teaspoon Italian parsley, picked and chopped
1teaspoon green onions, chopped
¼cup buttermilk
½cup mayonnaise
2tablespoons extra virgin olive oil
¼teaspoon kosher salt
Fresh black pepper, a pinch
Salad
1Granny Smith apple, washed, peel on
1bunch watercress, trimmed, washed, dried
1bunch frisee, trimmed, washed, dried
¼teaspoon lemon juice
1teaspoon extra virgin olive oil
Kosher salt, a pinch
For the green goddess dressing, combine all ingredients in food processor or blender, pulse to puree.
For the green apple salad, just before toasting english muffins: thin slice apples (discard core) then toss in a salad bowl with watercress, frisee, lemon juice, olive oil and salt.
Serve on sandwiches or on side.
To assemble, combine crab meat with dressing, shallot and chive, chill until ready to serve.
Heat a cast iron skillet over medium heat, add butter to pan and toast the English muffins to golden on the cut sides.
Once all muffins are toasted, divide crab mixture evenly over four of the halves, add the top piece and serve.
Apple salad can be served on the muffin with the crab or on the side.
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