This month, we find ourselves craving brunch- indulgent and unrestrained. And the timing is just right, as our culinary team is in a sharing mood.

“When we created our huevos rancheros and the Shooters Waterfront Fort Lauderdale empanadas, we sought to combine Old World ingredients with New World techniques—from the handmade pressed empanadas to the chorizo black-bean potato hash topped with sunny-side-up eggs and cilantro jalapeño creme.”

RECIPES
Serves 6

For the Empanadas:
One 8 oz pack cream cheese
1 jalapeño, deveined and seeded
2 tbsp chopped cilantro
Pinch of salt and pepper
12 empanada dough disks

Mix the cream cheese, jalapeño, cilantro, salt and pepper and place in the center of the dough disk. Fold in half, creating a half-moon press. Seal crimping edges with a fork. Place the empanadas on parchment-lined baking sheets about 1 inch apart. Brush the tops of the empanadas with beaten egg. Bake until golden brown, 25 to 30 minutes.

For the Huevos Rancheros:
½ pound Mexican chorizo
12 oz black beans, drained and rinsed
1 cup sofrito (1 green bell pepper, ½ white onion, 3 cloves garlic, 1 tomato), blended
2 large russet potatoes, peeled, boiled and diced
1 tsp salt and pepper
12 eggs

Sauté chorizo and drain grease. Add sofrito and cook for about 3-4 minutes. Add black beans and heat throughout. Add pre-cooked diced potatoes. Serve with fried eggs on top.

For the Cilantro Cream:
½ cup sour cream
1 jalapeño, deveined and seeded
1 tbsp cilantro
Fresh juice from 1 lime

Blend all ingredients together and garnish on top of the eggs.
We recommend pairing with mimosas and ample Florida sunshine.