New Late Spring Menu Debuts at Rebel House in Boca Raton
The Lake Meadow duck egg at Rebel House.
A sunny side up duck egg makes a simple dish more indulgent, a combination of grilled asparagus, house made deep fried salami chips and pecorino croutons finished with a lemon pepper sabayon. Saperstein uses the sabayon -- the French name for zabaglione -- as a sort of Hollandaise despite its most popular use as a light, mousse-like Italian dessert made by whisking eggs, sugar and white wine over gently boiling water until the eggs thicken to form a light sauce.
The beef barbacoa sopes from Rebel House.
Here, Saperstein takes a slow-cooked, chile-infused brisket and shreds it over house made mini sopes, and finishes with a roasted corn salsa and jalapeño crema. The brisket itself is the main focus, a four-day cooking process that extends a rich, deep flavor to this dish.
SoFlaFoodie Grilled peaches with La Quercia prosciutto.
Who doesn't love peach season? At Rebel House, the spring menu highlights this summer fruit with a tasteful presentation. Sherry-brined peaches are grilled and served alongside La Quercia prosciutto rosso from acorn-fed Berkshire pigs. The buttery cut of meat is aged up to a year, and pairs perfectly with a pungent Italian Toma cow's milk cheese, spicy roasted walnuts and rosemary infused saba -- Saperstein's own potent balsamic vinaigrette made from the must of the grapes used to make balsamic vinegar.
Follow Nicole Danna on Twitter, @SoFloNicole.