by kirra » Sun Oct 11, 2009 5:51 pm
Eggs Benedict with Red Chile Hollandaise & Hass Avocado Country Ham Griddle Cakes
Ingredients:
Griddle Cakes:
1/4 cup country ham, minced
1 cups Hass avocados, from Mexico if available, diced small
1 1/2 Tbsp cilantro, chopped
1 tsp granulated sugar
1/6 cup red onion, finely minced
1/2 cup all purpose flour
1/4 cup cornmeal
1/2 Tbsp baking powder
1/2 egg, large
1 Tbsp salted butter, melted
1/4 cup buttermilk
Salt and black Pepper to taste
Poached Eggs:
4 eggs, large
1 1/2 Tbsp white vinegar
2 cups water
1/2 tsp salt
Red Chile Hollandaise:
1 egg yolks
1/2 Tbsp lemon juice
1/2 tsp white vinegar
10 Tbsp clarified butter
1/4 Tbsp red chile powder
1 tsp kosher salt
Preparation:
Griddle Cakes:
In a small sauté pan render ham for 2 minutes with a tsp of olive oil.
In a mixing bowl place rendered ham, avocado, cilantro, sugar and onion.
In a separate bowl mix flour, cornmeal and baking powder.
Mix the ham-avocado mixture with the flour mixture, Add egg, buttermilk, butter and season to taste with salt and black pepper
Chill mixture until ready to use.
On an electric griddle brush the top with a small amount of olive oil. Place a 2 oz scoop of griddle cake mixture. Lightly brown and turn over to grill until brown, approximately one minute per side. When done, transfer to a serving platter.
Keep making griddle cakes until the griddle cake mixture is gone. Keep your griddle cakes warm in the oven.
Poached Eggs:
Bring vinegar, water and salt to a boil. Slow to a simmer and poach eggs for 2 to 3 minutes. Drain with a slotted spoon
Red Chile Hollandaise:
Place yolks, lemon and vinegar in a small stainless steel bowl. Place over a water bath and whisk until smooth.
Slowly start whisking in butter warm butter (approximately 110 degrees).
Continue to whisk in butter and if mixture starts to get too thick add hot water. Season with salt and red chile powder.
Keep at around 110 degrees until ready to serve
Plating:
Place poached eggs on top of griddle cakes. Top with red chile hollandaise sauce.
[b][size=150]Eggs Benedict with Red Chile Hollandaise & Hass Avocado Country Ham Griddle Cakes [/size] [/b]
[b]Ingredients:
Griddle Cakes:[/b]
1/4 cup country ham, minced
1 cups Hass avocados, from Mexico if available, diced small
1 1/2 Tbsp cilantro, chopped
1 tsp granulated sugar
1/6 cup red onion, finely minced
1/2 cup all purpose flour
1/4 cup cornmeal
1/2 Tbsp baking powder
1/2 egg, large
1 Tbsp salted butter, melted
1/4 cup buttermilk
Salt and black Pepper to taste
[b]Poached Eggs:[/b]
4 eggs, large
1 1/2 Tbsp white vinegar
2 cups water
1/2 tsp salt
[b]Red Chile Hollandaise:[/b]
1 egg yolks
1/2 Tbsp lemon juice
1/2 tsp white vinegar
10 Tbsp clarified butter
1/4 Tbsp red chile powder
1 tsp kosher salt
[b]Preparation:
Griddle Cakes: [/b]
In a small sauté pan render ham for 2 minutes with a tsp of olive oil.
In a mixing bowl place rendered ham, avocado, cilantro, sugar and onion.
In a separate bowl mix flour, cornmeal and baking powder.
Mix the ham-avocado mixture with the flour mixture, Add egg, buttermilk, butter and season to taste with salt and black pepper
Chill mixture until ready to use.
On an electric griddle brush the top with a small amount of olive oil. Place a 2 oz scoop of griddle cake mixture. Lightly brown and turn over to grill until brown, approximately one minute per side. When done, transfer to a serving platter.
Keep making griddle cakes until the griddle cake mixture is gone. Keep your griddle cakes warm in the oven.
[b]Poached Eggs:[/b]
Bring vinegar, water and salt to a boil. Slow to a simmer and poach eggs for 2 to 3 minutes. Drain with a slotted spoon
[b]Red Chile Hollandaise:[/b]
Place yolks, lemon and vinegar in a small stainless steel bowl. Place over a water bath and whisk until smooth.
Slowly start whisking in butter warm butter (approximately 110 degrees).
Continue to whisk in butter and if mixture starts to get too thick add hot water. Season with salt and red chile powder.
Keep at around 110 degrees until ready to serve
[b]Plating:[/b]
Place poached eggs on top of griddle cakes. Top with red chile hollandaise sauce.