Fried Green Tomato Crab Benedict

Fried Green Tomato Crab Benedict

Fried green tomatoes were in the Hollygrove Market box this week so we decided to make brunch at home on a rainy Sunday. Hollandaise is kinda pain so I love this blender trick!

Fried Green Tomatoes

Fried green tomato (2 thick slices)
Spicy Fish Fry
1 egg
Olive oil (1 tablespoon)

Heat oil in pan. Whisk egg. Dip tomato slices in egg. Dip slices in fish fry. Fry slices in pan until golden and remove.

Crab Cake

Hatch chili crab cake from Whole Foods

Pan fry until golden brown.

Blender Hollandaise

1 1/4 cups (2 1/2 sticks) unsalted butter, cubed
2 large egg yolks
2 tablespoons fresh lemon juice, plus more
Kosher salt and freshly ground black pepper

Preparation

Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.

Layer crab cake, fried green tomato, and top with a poached egg, sauce and diced chives.

Ham and Broccoli Egg Casserole

xmas eggs

Ham and Broccoli Egg Casserole

The perfect dish for Christmas brunch! We used the leftovers from our Christmas Eve ham and prepped the night before so the bread can properly soak up the egg mixture. We popped in the oven while opening up presents and it was ready in 50 minutes. We enjoyed it with a few mimosas while watching A Christmas Story.

Ingredients:

7 eggs
3 cups of cubed sourdough bread
1 cup shredded extra sharp cheddar
1 cup of chopped broccoli
1 cup of sliced green onions
1 cup of chopped ham
2 cups of half & half
salt and pepper

Directions:

Scatter half of the bread in a buttered 9-by-13-inch baking dish. Sprinkle with 3/4 cup of cheese, then add the vegetables, meat and remaining bread. Pour the custard on top; cover with plastic wrap and let refrigerate overnight (bring to room temperature before baking). Preheat the oven to 325 degrees F. Uncover; sprinkle with the remaining 1/4 cup cheese. Bake until slightly puffed and just set, 40 to 50 minutes. Let rest 10 minutes before serving.

Inspired by: http://www.foodnetwork.com/holidays-and-parties/packages/holidays/holiday-central-how-tos/mix-and-match-brunch-casserole.html?oc=linkback

Blue Crab Cake Eggs Benedict with Fried Green Tomato and Jalapeno Hollandaise

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Blue Crab Cake Eggs Benedict with Fried Green Tomato and Jalapeno Hollandaise

We decided to forgo Easter brunch in the Quarter, and take a stab at making something fancy at home. Although we missed Chris Owens Easter parade this year, we enjoyed brunch in the comfort of our front porch, relaxing with great company and bottomless mimosas. 

Blue Crab Cake Eggs Benedict 

Ingredients:

3 eggs

1 tbsp olive oil

1 1/2 tsp white vinegar

1 tbsp salt

Fresh crab cakes from Whole Foods

Fried Green Tomatoes (see recipe below)

Jalapeno Hollandaise (see recipe below)

Directions:

Preheat over to 350 degrees

Spray baking sheet with oil

Place crab cakes in over or 15  minutes

 

Poached Egg Directions:

Poached eggs are a particular challenge. Follow this recipe, and you will actually get perfect poached eggs, reliably.

Before you do anything, you’ll need to pass your eggs through a fine mesh filter. Crack an egg over a cup or mug into a mesh filter, and let it sit for a few minutes. The least dense part of the egg white will drip through, leaving only the more dense egg white behind. Pour out the loose white after a few minutes and transfer the egg left behind in the mesh filter to the cup/mug. Repeat this process for the remaining number of eggs.

Use a medium sized saucepan and fill it with enough water to cover the eggs. This is about 3 inches of water and for three eggs amounts to about a quart of water. To this amount of water, add the white vinegar and salt, and bring the water to a boil. The purpose of the vinegar is to help keep the whites of the eggs together, and the purpose of the salt is to give a bit of flavor and egg buoyancy.

Once the water has started boiling, turn the heat down to a low-medium, about a 3-4 on a scale of 10. Carefully tip the eggs from the cups into the water, but watch your velocity. Too quick and the yolk could break, too slow and the whites could break. Be confident, and that’s the right speed.

Let the eggs poach for 3 minutes. At about this time, the eggs should start to float up from the bottom. This means they are done. Scoop them out with a slotted spoon and enjoy your perfectly poached eggs.

 

Crab cake directions:

Heat olive oil in pan over medium heat. Place crab cakes in pan and cool until browned on both sides.

Plate crab cakes. Top with fried green tomatoes. Carefully place poached egg on top. Drizzle with jalapeno hollandaise.

 

Fried Green Tomatoes

INGREDIENTS

  • 3 medium, firm green tomatoes
  • Salt
  • 1 cup all-purpose flour
  • 1 Tbsp Cajun seasoning (optional)
  • 1/2 cup milk or buttermilk
  • 1 egg
  • 1/3 cup cornmeal
  • 1/2 cup fine dry bread crumbs
  • 1/4 cup peanut oil or other vegetable oil

METHOD

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal.

2 Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain.

Jalapeno Hollandaise

1 jalapeno
2 egg yolks
1/2 stick butter melted
juice of half a lemon
1/4 t seasoning salt
4 T hot water
pepper to taste

De-seed the jalapeno and add to a small food processor along with the yolks, lemon juice and salt and pepper. Pulse until well combined. Melt the butter and add this to the food processor and combine all ingredients until creamy and thick.

Mouthfools Mardi Gras King Cheesecake

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Mouthfools Mardi Gras King Cheesecake

Ingredients:

Filling:
3 packages cream cheese (room temp)
1 cup sugar
1/2 cup Greek yogurt
1/2 cup Bailey’s Vanilla Cinnamon liqueur
2 Tbs lemon juice
1 tsp vanilla
1 tsp cinnamon
4 eggs (room temp)
Food coloring
6 tsps sugar (for topping)

Crust:
1 package cinnamon graham crackers
1/4 cup brown sugar
1/4 cup flour
1/3 cup melted butter

Directions:

Preheat oven to 350 degrees F.

Crumble the graham crackers. Mix together crushed graham crackers, brown sugar, flour, and melted butter. Press mixture into the bottom of a springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.

Beat cream cheese and sugar in a large separate bowl until smooth. Then add Greek yogurt, Bailey’s, cinnamon, lemon juice, and vanilla. Beat eggs into mixture one at a time.

Separate filling equally into 3 bowls. Add food coloring to make one green, one purple, and one gold.

Pour filling into prepped crust as 3 different layers.

Bake for 1 hour with water bath placed beneath. (I just fill a pie tin with water)

At 1-hour mark turn off oven, but leave the cake inside with door cracked open for another hour.

Cool cheesecake in the refrigerator for a few hours before attainment of bliss.

After cheesecake has cooled, put 2 teaspoons sugar in a cup along with green food coloring and mix to color sugar. Sprinkle as topping. Repeat process with purple and gold.

HAPPY MARDI GRAS!

Guilt-Free Cajun Crab Cake Benedict

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Guilt-Free Cajun Crab Cake Benedict

I’ve decided to try a  new diet called the 5:2 Fast Diet.  Basically, you fast (eat under 500 calories) for 2 days of the week and eat normally for the other 5. I was craving Eggs Benedict and although it was not one of my “fast days,” I knew I would feel guilty eating so much butter. I found a recipe online using yogurt instead and it was delicious. Scott added a little bit of Curry powder to his a really enjoyed it. I recommend it even if you aren’t counting calories!

Serving: For 2

Guilt-Free Hollandaise Sauce

Ingredients

1 cup low-fat plain yogurt, plain
2 teaspoons lemon juice
3 egg yolks
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1 pinch fresh ground pepper
1 tbsp fresh chives
1 tsp of Tony Chachere’s
1 cup of frozen Southern Style Hashbrowns
2 frozen Cajun Crab Cakes
2 eggs

Directions:

1 Use double boiler or like me – place a strainer/sieve over a sauce pan of water and place a bowl in the sieve.
2 Beat yogurt, lemon juice, egg yolks well
3 Heat over simmering water, stirring frequently, until sauce has thickened, approx 15 min (sauce will become thinner after about 10 min and then thicken again).
4 Remove from heat and stir in salt, mustard, pepper and Tony’s and chives.

Top baked country hashbrown potatoes with baked Cajun Crab Cake (follow baking instructions on package) and poached egg. Top with Guilt-Free Hollandaise.

Inspired by: <a href=”http://www.food.com/recipe/yogurt-hollandaise-sauce-368990?oc=linkback”>http://www.food.com/recipe/yogurt-hollandaise-sauce-368990?oc=linkback</a&gt;

Mustard Potato Salad

Potato Salad

Mustard Potato Salad

I never especially liked potato salad as a kid. Dominicks and Jewel in Chicago always seemed to have crunchy bits of green or red pepper which was not in line with my 10 year-old palate. This was until I tried the potato salad from a grocery store (mom if you are reading this…fill in the name in comments section. Was it Hy-Vee?) in Owatonna, MN.  My grandmother would make roast beef sandwiches on small rolls with the store bought potato salad and it was one of my favorite food memories. I would later sneak in her kitchen to chow on the potato salad in the middle of the night. I was addicted!!!  Although I could not find the exact formula, I guess this recipe is the methadone to the heroin potato salad of my childhood. 

Ingedients

8 cups russet potatoes, cooked, peeled, then diced (about 10 -12 medium potatoes)
6 eggs, hard boiled and finely crumbled
2 cups sweet onions, very finely diced
1 cup celery, peeled and very finely diced
3/4 cup dill pickles, very finely diced
1 1/2 cups mayonnaise (I prefer Miracle Whip, but mayo works well, too)
4 tablespoons mustard, the regular yellow type
1/4 cup pickle juice
1/4 cup cream (I use half and half)
1 1/2 teaspoons kosher salt
1/2 teaspoon white pepper
2 tablespoons sugar

Directions

Boil potatoes in the peel with the whole eggs.  Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.  Let eggs and potatoes cool to room temperature.  Peel all and refrigerate whole potatoes and eggs until cold.

The potatoes will dice and hold up better when cold.  Dice the potatoes into 1/4- 3/8″ dice.  Place into a very large container with a lid (I have a 4 1/2 qrt glass bowl-shaped casserole with lid that’s perfect.) Crumble the eggs (I do this by squishing them in my hand) and add to the container with the diced potatoes.

Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.  Add to the potatoes and eggs. Gently stir to mix the ingredients evenly.

In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.  Whisk until creamy.  Pour over potato mixture.  Gently stir until the dry particles are coated with the creamy mixture.

Cover and refrigerate at least 4 hours.

Sprinkle some sweet paprika over the top.

Inspired by: http://www.food.com/recipe/nans-classic-mustard-potato-salad-63017

Margarita Marinated BBQ Shrimp Caesar Salad

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Margarita Marinated BBQ Shrimp Caesar Salad

After riding our bikes from Midcity to Greek Fest, Scott and I were sun-burned and tired from our canoe ride on Bayou St. John. We had riden along Lake Ponchatrain and I started craving Gulf shrimp.  We luckily had some in the freezer so when we got home, Scott threw them in the marinade and I made Caesar dressing for this perfect dish on a HOT New Orleans Sunday.

Ingredients

Shrimp marinade

24 large head on shrimp
1/4 cup of margarita mix
2 tbsp lemon juice
2 tbsp lime juice
1 tsp of salt
2 ounces of tequila

One head of romaine lettuce

1/2 Packet of Cajun King BBQ Shrimp Seasoning

Croutons

Directions for Shrimp

Skewer and grill marinated shrimp about 10 minutes (depends on heat of grill). Remove from skewers and finish on stove top with 2 tbsp of butter and 1/2 packet of bbq shrimp seasoning mix.

Caesar Dressing
1 egg yolk
1/4 teaspoon salt
1 teaspoon coarsely ground black pepper
5 garlic cloves, minced
2 anchovies
2 teaspoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 olive oil
2 tablespoons red wine vinegar
1/4 cup shredded parmesan

Directions

Add salt and pepper to the salad bowl. Using the back of a soup spoon, grind the garlic against the wall of the bowl until it becomes a paste. Then add the anchovies, and grind them into a paste. Follow the same procedure, adding the Dijon, egg yolk, lemon juice and Worcestershire sauce, 1 at a time. Toss with a couple of chopped heads of romaine. Place grilled shrimp on top of greens.

Inspired by: http://www.epicurious.com/recipes/member/views/AUTHENTIC-CAESAR-SALAD-DRESSING-50000232#ixzz2Vm3u3iXA