My husband and I have eaten at Jasper's in Austin a few times and my favorite item on the menu is their barbecued pork eggs benedict. It makes my mouth water. They use toasted English muffins, topped with crisp potato pancakes, a little pile of perfect barbecued pork, finished with a lovely hollandaise sauce with a hint of their sweet vinegary barbecue sauce. Simply sin on a plate.
Julia's version
2 russet potatoes
1 egg, beaten
sprinkling of all-purpose flour
salt and freshly ground black pepper
2 scallions, chopped fine, including green part
2 cups barbecued pork, chopped (you can purchase already prepared pork or roast your own and shred (use about 1/4 cup pork on each muffin)
hollandaise sauce (see my blog, I Love Breakfast for recipe)
4 English muffins
8 Poached eggs
barbecue sauce
fresh chives, chopped
In a saute pan add a little oil and warm your barbecued pork. Make hollandaise sauce.
Potato pancakes - clean potatoes and pat dry, shred potatoes into a colander. Place colander with potatoes under cold water and then stack up a pile of paper towels, add potatoes and pat dry. Place potatoes in a bowl, add egg, scallions, salt, pepper and flour, mix well. Next, heat a large saute pan and add olive oil and butter. Take about a 2 Tbls. of potato mixture and place in pan, flatten out a bit and leave alone. Cook potatoes until crisp on one side then flip over and cook crisp on the other side. Remove to paper towels. Finish all potato pancakes. Fill a saute pan with some water, add 1 Tbl. of white vinegar and bring to simmer. Poach your eggs, remove with slotted spoon which you have a paper towel under to catch any excess water. Place eggs on warmed plate and cover to keep warm. Toast English muffins and butter lightly.
Place 1 split English muffin on a plate, top each piece with potato pancakes, then add pork, top each piece with an egg, add some hollandaise sauce which you have added a small amount of barbecue sauce. Garnish with chopped chives. Serve with fresh fruit and a good cup of coffee and a nice glass of fresh orange juice.
Ginger Waffles with Apples and Caramel Sauce
2 cups all purpose flour
1/4 cup brown sugar, packed
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. salt
2 large eggs, separated
2 cups buttermilk
1/4 cup butter, melted
Heavy whipping cream, whipped (garnish)
Pecans chopped, lightly toasted (garnish)
Apples
1/4 cup butter
4 large tart apples - peeled, cored and sliced 1/4-inch thick
2 tsp. cornstarch
1/2 cold water
1/2 cup brown sugar
1 tsp. orange zest
1 tsp. cinnamon
In a large skillet melt butter over medium heat; add apples. Cook, stirring constantly until apples are almost tender, about 6 to 7 minutes. Dissolve cornstarch in water; add to skillet. Stir in brown sugar, zest and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and keep warm in pan.
Caramel Sauce
1 cup of sugar
6 Tbl. butter
1/2 cup heavy whipping cream
First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Heat sugar on moderately high heat in a heavy-bottomed large saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Do not burn the sugar, keep a watch on it!
As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Wait 3 seconds, then slowly add the cream to the pan and continue to whisk to incorporate. Note: the mixture will foam up considerably. Whisk until caramel sauce is smooth. Let cook in the pan for a couple of minutes.
Combine the flour, 1/4 cup brown sugar, baking soda, 1 tsp. ginger, 1 tsp. cinnamon and salt in large bowl. Stir together yolks, buttermilk and 1/4 cup melted butter; stir into the flour mixture. Bet egg whites on high until stiff peaks form then fold into batter. Bake in preheated oiled waffle iron until golden brown. Continue making waffles. Keep warm on baking sheet covered with foil.
To serve; place waffles on platter, pour over apples and drizzle with sauce, garnish with pecans. Serve whipped cream in separate bowl. No, there isn't any calories in this one.
Julia's Sun Dried Tomato and Chicken Pasta
2 Tbl. butter
olive oil
5 garlic cloves, minced
3/4 cup sun-dried tomatoes in oil, chopped
1/2 cup good quality chicken stock
2 cups heavy whipping cream
4 chicken breasts, boneless and skinless, sliced on diagonal slices
salt and freshly ground black pepper
1 tsp. red pepper flakes
1/2 cup fresh basil, chiffonade cut
1/4 cup fresh Parmesan cheese, grated
1 lb. fettuccine pasta
In a large saute pan over medium heat, add olive oil and butter. Add chicken and cook until browned, add garlic, cook for about 1 minute until soft. Add tomatoes, pepper flakes and chicken stock, increase heat to medium high and bring to boil. Reduce heat and simmer uncovered for about 10 minutes. Add the cream and bring to boil, stirring and simmer until sauce is thickened, coating a spoon. Add Parmesan cheese, taste and adjust salt and pepper to taste. Bring large pot of salted water to a boil and add pasta, cook about 10 minutes until al dente. Drain well. Pour sauce over pasta and stir well. Place pasta on a platter, add basil and lots of grated Parmesan cheese. Serve with hot crunchy garlic bread and a salad.
Sausage Blue Cheese Grits - Oh so very good. We had something similar in a cafe in Baton Rouge
3 cups milk
2 garlic cloves
salt and freshly ground black pepper, to taste
1/2 cup Maytag blue cheese, crumbled
1/2 lb. ground pork sausage
1/3 cup butter, cubed
1/2 cup whipping cream
2 large eggs, lightly beaten
1 (4 oz) can diced green chilies
3 Tbl. fresh Parmesan cheese, grated
1 tsp. fresh sage, chopped
1 tsp. red pepper flakes
Cook sausage with garlic in saute pan until browned. Drain off grease and set aside, covered. Bring milk, 1 tsp. salt to a boil in saucepan and gradually stir in grits. Cover and reduce heat and simmer about 10 minutes, stirring occasionally. Whisk in blue cheese and butter until melted. Whisk in whipping cream and stir in remaining ingredients including sausage. Pour into a lightly greased 1 1/2 qt. souffle dish and bake at 325 for 1 hour. Center will be slightly soft.
Julia's Chilled Avocado Soup - this tastes wonderful on a hot, summer Texas evening
3 large ripe Haas avocados, peeled and pitted
3 cups good quality chicken stock
1 Tbl. fresh lime juice
2/3 cup Greek yogurt
1/3 cup sour cream (not light)
1 large ruby red tomato, peeled and seeded and chopped fine
1/4 cup fresh cilantro, chopped
salt and freshly ground black pepper, to taste
Tabasco (I like a lot)
In food processor add 2 avocados and rest of ingredients except tomato and cilantro. Blend mixture until smooth and silky. Taste and adjust seasonings. Dice up 3rd avocado and place in soup and stir. Put soup in soup tureen. In 2 other bowls, add chopped tomato, and cilantro. Refrigerate soup at least 1 to 2 hours. Ladle into serving bowls, add chopped tomato and cilantro. Serve extra Tabasco.
Banana Stuffed French Toast with Topping - This is wonderful and it was a great catering item for those early morning assignments.
2 Tbl. butter
2 Tbl. plus 1/2 cup sugar
2 Tbl. banana liqueur
2 large ripe bananas, peeled and cut into 1/2-inch rounds
6 slices egg bread cut into 1 1/2 inch thickness
1 1/2 cups whole milk
1/2 cup whipping cream
6 large eggs,
3 Tbl. pure vanilla extract
Syrup for french toast (either pure maple or banana syrup - see recipe below)
2 cups almonds, thinly sliced and lightly toasted
Topping
1/4 cup brown sugar, packed
1/4 cup quick cooking oats
2 Tbl. all purpose flour
2 tsp. cinnamon
4 Tbl. butter, soft
In a saute pan, melt the butter add 2 Tbl. of sugar, 2 Tbl. of banana liqueur and let the sugar dissolve. Add the bananas and cook until tender and caramelized. Remove from heat. Preheat oven to 350 degrees. With a sharp knife cut a 2-inch long slit in one side of bread, cutting almost all the way through. Divide the banana mixture and place some in each pocket of the bread. In a large casserole dish, whisk milk, eggs, cinnamon, vanilla add 1/2 cup sugar. Place bread slices in mixture and let soak up about 10 minutes, making sure to turn each one. Place almonds on a plate and transfer each piece of bread on plate with almonds coating each side. Place each piece on a baking sheet.
Topping: In a bowl mix brown sugar, oats, flour and cinnamon together. Add the butter and rub with your fingers until clumps form. Sprinkle the topping over bread. Bake approximately 25 minutes or until golden browned. Serve with banana syrup if desired or pure maple syrup.
Banana Syrup
2 cups pure maple syrup
3 Tbl. butter, melted
2 ripe bananas
1 Tbl. fresh lemon juice
1 tsp. banana extract or banana liqueur
Mash your bananas well, heat saute pan with butter and add mashed bananas. Cook for about 3 minutes stirring well and continue mashing bananas. Pour in syrup and cook until warmed through, remove from heat and stir in banana extract or liqueur and lemon juice. Stir well and serve. Note: I have also mixed the banana mixture with Ricotta cheese before and stuffed the toast.
Goat Cheese and Chicken Rellenos
12 Anaheim chilies
2 cloves garlic, minced
1/2 lb. goat cheese, crumbled
1/2 lb. Monterey jack cheese, grated
1/2 lb. ground chicken
2 Tbl. shallots, chopped
3 Tbl. sun-dried tomatoes in oil, minced
1/4 cup cilantro
2 Tbl. fresh thyme
salt and freshly ground black pepper
1 egg
2 Tbl. heavy whipping cream
Cornmeal for dredging
oil for frying
Tabasco
Avocados, slice thin - garnish
In a saute pan, add a little oil, add chicken, garlic and shallots. Cook until chicken is done and veggies are soft. Cool this mixture in frig. Roast and peel chilies. Slice roasted chilies down one side, remove seeds leaving stem. In a bowl combine chicken mixture, goat cheese, jack cheese, sun-dried tomatoes, cilantro and thyme. Season with salt and pepper and dash of Tabasco. Mix and shape into 12-rolled pieces about the size of the chilies. Gently insert the rolls into the chilies, and do not overfill. Close chilies with toothpicks and refrigerate about 45 minutes. Beat egg into the cream and coat the filled chilies and dredge in cornmeal. In a large deep sided pan heat the oil to 375. Fry the chilies (leave in picks) until golden brown and drain on paper towels, remove toothpicks. Note: I have also omitted the sun-dried tomatoes, then added some chopped golden raisins a few chopped capers.
Sauce for Rellenos (if desired)
1 cup whipping cream
1/4 cup blanched almonds
5 walnut halves
2 1/2 Tbl. fresh cilantro, chopped
1/2 tsp. cinnamon
pinch of salt
1/2 tsp. sugar
Place all in blender and blend to silky consistency. Serve over rellenos.
Carne Adovada - a friend (Annabelle) from San Diego gave me this recipe years ago and I have changed it up a little.
1/2 cup dark raisins
1/2 cup strong brewed coffee
1 (4 to 5 lb) boneless pork shoulder roast, trimmed of excess fat and cut into 2-inch chunks
salt and freshly ground black pepper
1 Tbl. vegetable oil
2 onions, chopped
1/4 cup all purpose flour
1/2 cup chili powder
1 tsp. dried Mexican oregano
2 Tbl. canned chipolte chilies in adobo, minced
7 garlic cloves, minced
2 1/2 cups good quality chicken stock
2 tsp. grated lime zest
2 limes, juiced
1/4 cup fresh cilantro, chopped
Preheat oven to 350 degrees. Combine coffee and raisins in small bowl. Wrap bowl tightly with plastic wrap and microwave until liquid begins to boil about 1 -3 minutes, let stand for 5 minutes until raisins plump. Pat pork dry with paper towels and season well with salt and pepper. Heat oil in Dutch oven until just smoking. Brown meat in small batches and transfer to plate until all pork is browned. Cover with foil and keep warm. (do not overcrowd meat or it will steam instead of brown) Sauce: Pour off all but 1 Tbl. fat in Dutch oven. Add onions and cook until softened. Add garlic and cook, do not brown, whisk in flour, chili powder, oregano, chipolte and cook about 1 minute. Add stock and raisin mixture, scraping up any browned bits and bring to boil. Working in 2 batches, transfer mixture to blender and puree until smooth. Return sauce to pot. Add browned pork to sauce in Dutch oven and transfer to preheated oven. Cook, covered until pork is fork tender abut 2 hours. Skim sauce, then stir in lime zest, lime juice and cilantro. Taste and season again with salt and pepper. Serve with warm flour or corn tortillas, orange-onion avocado salad and rice.
Orange Avocado Onion Salad - refreshing and very delicious
3 large oranges, peeled and sectioned (juicy and sweet)
1 red onion, thinly sliced
2 nice Haas avocados, peeled, pitted and sliced
Dressing:
1/3 cup vegetable oil
1/4 cup white wine vinegar
1 tsp. sugar
salt and freshly ground black pepper
1 tsp. chili powder
1 Tbl. orange zest
3 Tbl. fresh orange juice
1/2 tsp. cumin
3 Tbl. Cilantro, chopped
Layer oranges, onions and avocados on platter, overlapping them. Whisk the dressing ingredients and pour over salad.
Bon Appetit
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Psalm 22:8
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