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Invented by chef Dakota Weiss in West Hollywood, this LA version of the Scotch egg is a poached egg placed in an avocado and wrapped in bacon.
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- So Rolling Stone is very much a California take on the scotch egg. You know, everybody loves food within food within food. Hi, I'm Dakota Weiss, Executive Chef and part owner here at Estrella off of Sunset Boulevard. The guests come to Estrella on the weekends specifically for the Rolling Stone. It's kind of the perfect combination of all these beautiful California organic ingredients, kind of put together on a plate to make you just feel really warm and fuzzy inside. So to make the Rolling Stone, we start with your classic poached egg, and that's with simmering water with a little bit of distilled vinegar, add your egg to that, takes usually about two and a half minutes, you wanna pull that out. And then you have to pick the most perfect avocado. It's probably the hardest part about the Rolling Stone, is getting the perfect avocado. So when you get your perfect avocado, you wanna split it in half, take the pit out, scoop out a little extra of the avocado without breaking through to the skin, so you have room for that beautifully poached, delicate egg. You wanna season with a little bit of salt and pepper, place your egg inside, and then just put the top of the avocado right back on top of it. So you want your bacon slice about a quarter of an inch thick. You lightly scrape the bacon and you add your avocado right to the tip of it. You wanna make sure that the bacon goes entirely over the width of the avocado. Then you're gonna do the same process of smoothing out your bacon to then go around the length of the avocado. So once you have your avocado completely wrapped in the bacon, you wanna put it in a hot saute pan with a little bit of olive oil, and you're basically just going to sear it on the seam until it gets nice and golden brown, and at this point it's just turning it every two to three minutes to crisp every single inch of the outside of that bacon. So you're gonna remove your beautifully crisped bacon avocado and just put it on a plate while we make our vinaigrette. To me the most important thing about this vinaigrette is that it gets that thickness and that viscosity, so it really coats the avocado and the plate. To make the vinaigrette, we start with a little chopped fresh oregano and garlic, and then we're gonna add some Dijon mustard to that and then we're gonna slowly whisk in our white wine vinegar and then at that point you wanna slowly, slowly whisk in your extra virgin olive oil to make sure that it becomes nice and emulsified and thick. It should be this nice, luscious, viscous texture. You're gonna season it with just a little bit of salt and pepper and then you're gonna set that aside. So when we get to the plating, we add a little bit of fresh tomato to it. I use a Roma tomato. So we're gonna add a little bit of maldon sea salt onto the tomatoes to bring out the flavor of them. Then you're gonna drizzle a little bit of this beautiful vinaigrette that we just made onto the tomatoes, a little onto the plate, get artsy, have fun with it. Then you're gonna add your bacon avocado right into the center of that, drizzle a little more of the vinaigrette on top of that. We're gonna sprinkle a little bit of queso fresco onto it, and then some micro-green cilantro. And that's our dish. When you see it, it kinda looks like this massive dinosaur egg. To me the perfect bite is getting a little bit of everything in that first bite, and the trick is you gotta like kinda dip it in that yolk. Guests come to Estrella on the weekends specifically for the Rolling Stone. It is definitely a signature item. Look at all those beautiful layers of flavor, textures, everything you could ever imagine, colors, it just looks like a beautiful California sunrise. Tastes even better.