Mother’s Day brunch is a big deal, as well it should be. Mothers deserve a day not only to be recognized for all of the things they do but also to be treated to a good meal that they don’t have to prepare. However, restaurants can be a bit hectic on Mother’s Day since so many people take mom out to eat. If you want to avoid crowded restaurants that might try to move you along quickly to make room for other parties, you can create a more relaxed atmosphere and prepare something at home. These two recipes from Pedro Contreras of the Ritz-Carlton are a little different than the omelets you’ll find at a lot of restaurants, but they are both amazing, and they might become a new tradition for Mother’s Day brunch in your house.
Pedro Contreras Ritz-Carlton Laguna Niguel
1 Ritz-Carlton Drive
Dana Point, CA 92629
The Ritz-Carlton Laguna Niguel is a world-class resort with an amazing location in Dana Point. It provides a unique experience from the spectacular ocean views to the food. Pedro Contreras has worked with Marriott and Ritz-Carlton for 12 years and has been the executive chef at Laguna Niguel since 2013. Prior to working at the Ritz-Carlton, he worked as a chef at a family bed and breakfast in Venezuela. He provides two recipes that are not only different than the usual Mother’s Day brunch fare, but also are sure to be a hit at brunch this Mother’s Day, especially for people who enjoy seafood as part of their brunch.
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- 8 oz. Olive oil
- 1 gallon Chicken stock
- 2 lbs. Shrimp
- 1/2 lb. Chicken
- 2 lbs. Mussels
- 1 lb. Peas
- 1/4 lb. Parsley
- 1 oz. Saffron
- 8 oz. Prepared Sofrito
- 1/2 gallon Fish stock
- 1 lb. Pork
- 2 lbs. Bomba paella rice
- 1 lb. Calamari
- 2 lbs. Clams
- 2 oz. Sherry
- 1 Tbsp. Salt
- 4 oz. Piquillo peppers, chopped
- In the olive oil, sear the chicken and pork on both sides.
- Add the Sofrito and rice and saute for a few minutes to coat the rice with the oil.
- Add the chicken stock, fish stock, saffron and salt to the rice, chicken and pork.
- When about half of the liquid has been absorbed, add the calamari and cook for about five minutes.
- About five minutes before the rice is completely cooked (most of the liquid has been absorbed), add the shrimp.
- Decorate with piquillo peppers and parsley and let the paella stand 15 minutes before serving.
- Serve each plate with a splash of the sherry.
Piloncillo sauce for prawns (Yields 4 quarts)
- 8 cones Piloncillo (unrefined sugar)
- 8 cups Water
- 4 cups Condensed milk
- 4 cups Mayonnaise
- 12 Limes, zested
- 16 Morita chilies, roasted and seeded
- 4 tsp. Salt
- 4 tsp. Black pepper
- Break the piloncillo into small pieces and place in the water.
- Bring the water to a boil.
- Simmer, stirring constantly, until the piloncillo is completely dissolved.
- Combine all of the ingredients in a blender and blend until smooth.
- Serve over prawns.
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Gary Schwind is a freelance writer covering all things Orange County. His work can be found on Examiner.com.