Happy Thursday ~ I’ve got a little treat for you today!

Apricots are in full season right now and can be found at any local Farmer’s market tree ripenned. I want to share a few of my personal favorite recipes with you. I hope you enjoy.  We prepared a few of these  at the restaurant last Wednesday

Roasted Apricots with Gorgonzola Cheese Appetizer

Choose firm but not hard apprictos.

Cut apricots in half and get rid of the pit.

Pre-heat oven to 350 degrees

In a baking sheet; place appricots inside up and top them with crumble gorgonzola cheese

Roast them for about 5 minutes or until soft but not soggy

Serve them warm; add more gorgonzola cheese and drizzle with aged balsamic vinager

Garnish with a mint spring or fresh basil.

Grilled Apricots and Ice Cream Dessert

Pre-heat grill or grill Apricots after you have barbecued your meal but right when you are ready to serve dessert.

Cut Apricots in half

Remove the pit

Brush the inside with softened butter

Pressed the buttered side against tubinado sugar (raw sugar)

Place the sugared side of the apricots on the grill until sugar caramilizes being careful not to burn it

Serve two halves per person; top one half with vanilla ice cream; crushed natural almonds and the other one with raspberry sorbet

Is your mouth watering yet?

If you try this at home, please write to us and tell us how they turned out.

Francisco

Yes, we’ve done it again! Back by popular demand we are announcing that our 25% off Apps is here to stay. See below for full appetizer menu:

Brulée

Appetizer’s

Pepper-jack cheese sticks served with marinara dipping sauce $4.85 /$3.65

Mini Roasted Veggie Flatbread Pizza; eggplant, bell peppers, onion and mushroom. $5.95/$4.45

Braised Roast Beef Sliders served with pesto mayo on a herb brioche bun $5.95/$4.45

Bruchetta crustinis topped with roma tomatoes and basil $5.95/$4.45

Garlic Hummus and baked pita chip $6.95/$5.20

Marinated Olives and Almonds $6.95/$5.20

Roasted Artichoke fire  roasted in barbeque sauce and served with chipotle dipping sauce $7.95/$5.95

Gruyere Cream Puffs stuffed with mascarpone cheese mousse and served with chipotle dipping sauce $8.00/$6.00

Salmon Crab Cakes served with a citrus remoulade dipping sauce $10.00/$7.50

Seafood Crepes served with a garlic cream sauce $12.00/$9.00

Sampler Platter: garlic hummus and pita chip, bruchetta, marinated olives and almonds and pepper jack cheese sticks $8.95/$6.70

Bolded price indicates happy hour 25% off price good all night Wednesdays and from 3:00pm to 6:00pm all other nights.

Special thanks to our regulars for coming back time after time! We love your feedback and strive to make your experience a great one every time you walk through our door.

As a way to help us spread the word, we are offering a fun deal that we will hope inspire you to bring in your friends to experience Brulee for themselves.

Starting this week, every Thursday for every return guest who brings a new one, you will recieve our fabulous appetizer sampler platters for the table. Wow, can’t beat that right?

Well, come check it out!

To find out more about us long on to: www.bruleelongbeach.com

…and don’t forget about our Live Jazz every Wednesday night!

To celebrate summer, all of us at Brulee thought we would do a little something special to kick off this great season.

Long Beach is a place for families. We have beautiful parks, beaches and a wide variety of summer activities. As a new member of the community we would like to participate in all that this great city of ours has to offer.

Memorial Day is not only a time to celebrate those who have fought for our great country, but when we look at the date on the calendar we know summer is about to arrive. We have parties, picnics, go on quick getaways and treat ourselves to something we might not ordinarily do. On May 30 and 31 we would like to treat you, our neighbors, to a little something special:

Free grilled Hot Dog & S’mores for children under 8 w/ purchase of 2 adult entrees on Sunday May 30 and Monday May 31 from 11 am to 4 pm here at  Brulee. Just in case you don’t know where we are, you can find us at: 6204 E. PCH Long Beach (@ Loynes) or call us at 562-597-4777.

You can find out more about us at:

www.bruleelongbeach.com

or follow us at:

twitter.com/bruleelongbeach

Have a great summer!

Francisco

Another productive work week is coming to an end, another weekend awaits you! Will you get on your kayak and glide through the canals of Naples or take a tour of Spinnaker Bay? Summer is definitely on its way and our beautiful Southern California whether reminds us of why we live here.

Whatever it is that you set out to do on this lovely weekend, come by for brunch on Sunday and enjoy one of our lovely brunch items like the Spinnaker Coves egg-white omelet or the hearty Belmont Shore Mobile Estates.

Check out our brunch menu for more tantalizing dishes at BruleeLongBeach.com/brunch

Have a great weekend,

Hello and welcome back.I wanted to personally invite you to come in on Wednesday from 6-9p to enjoy a talented Jazz Trio that is now back for the third time at Brulee. The music compliments the nice ambiance that we have created for you. Coupled with your favorite entree and glass a wine, it’s the perfect way to end the day! And don’t forget….25% off Apps and House Wine!For more information about Eugene & the 1914 visit:  http://www.myspace.com/eugenethebandFollow us at: twitter.com/bruleelongbeach

Welcome and thank you for visiting our blog!

I am chef Francisco Lozano, owner and proprietor of Brulee in Long Beach. I welcome you to come back weekly to enjoy a bit of “this and that” from the farmer’s market to my very own kitchen. I plan on sharing some great recipes as well as invite you in to Brulee to enjoy some delicious culinary creations.

 Today I will be sharing some of my great finds at our local farmer’s market. Enjoy!

 Umm! It’s a crisp Sunday morning after a rainy Saturday and I’m on my way to the Los Alamitos Bay Farmer’s Market; the sun is shining and there is a crisp breeze that has almost the scent of  Spring and I am thinking of what new things will I find at the market.

I usually walk in the market thru the east side and walk down tasting and sniffing as much produce without buying at first and trying to connect different ingredients for menus, as one will connect the dots of a puzzle. When I reach the end of the market, I walk back and start to buy the things that tasted the best.

When I enter the Market from the east side, I always go to see Lili from BIH SHAN’s Farm. She has some of the most uncommon organic greens with names that I can’t even pronounce. You’ll find some of the Bock Choy family of greens that have bug’s holes in them, a mark that they are organic and no pesticides were used.

Further down to my right, I will find my friends from Maggie’s Farm who have the best salad mixes such as winter and spring mix. I get my baby Spinach and wild Arugula from them. The wild Arugula inspired me to create a salad for the restaurant; I toss it with a raspberry vinaigrette; pair it with roasted diced beets topped with goat cheese and baby Heirloom tomatoes and radishes.

The wild Arugula is less peppery than the regular one, but if you prefer the  spicy one, then choose the regular one.

This week’s findings included the purple Kolraby that one may also shave raw over the salad instead of the radishes.

Kumquats and “Oro Blanco” (white gold) grapefruit are available and sugar snap peas are beginning to spring up at the market.

We all love food, therefore, there is a chef inside us all; so get creative with your own findings and you can never go wrong as long as you like it (even if at times you find yourself being the only one eating your food).

For more information about Brulee visit us at www.bruleelongbeach.com  or follow us at www.twitter.com/bruleelongbeach 

 Also, this wednesday evening, please join us for Live Jazz with Eugene & the Band, back for their 3rd appearance. They have a great fresh sound that goes so well with our food and ambiance.

 See you soon,

Francisco

Updates will be coming soon…