Tuesday, November 13, 2012

Poached Eggs, Teets Smoked Tasso, and Cajun Hollandaise over Grilled Polenta

Poached Eggs, Teets Smoked Tasso, and Cajun Hollandaise over Grilled Polenta
by Kimberly Dockery
adapted from Cooking Channel - Bobby Flay

4 servings

3 cups water
1 Tablespoon white wine vinegar
4 eggs
Kosher salt and freshly ground black pepper
Canola oil, to coat
8 ounces Teet's Smoked Pure Pork Tasso, sliced into 1/4-inch thick slices
4 slices polenta
Cajun Hollandaise, to top

For the poached eggs:
Heat the water and vinegar until simmering in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach the eggs for 4 to 5 minutes, or until the yolk is nearly or almost set. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season with salt and pepper.

For the Teet's tasso ham and polenta: 
Heat the oil in a cast iron griddle or in a large cast iron pan until it begins to simmer. Cook the tasso for about 1 minute per side or until lightly golden brown. Remove to a plate lined with paper towels. Slice polenta into desired thickness and grill in cast iron skillet until browned and crispy on the outside.

Cajun Hollandaise:
2 Tablespoons Spanish paprika
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon chile de arbol
1/8 teaspoon cayenne powder
3 large egg yolks, lightly beaten
1 Tablespoon fresh lemon juice
3/4 cup unsalted butter, clarified and melted
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash Worcestershire sauce

Stir together the paprika, chili powder, garlic powder, onion powder, thyme, oregano, chile de arbol and cayenne pepper in a small bowl.

Place the egg yolks and lemon juice in a medium stainless steel bowl, set over a pot of simmering water not touching the bottom of the bowl. Whisk the yolks until pale yellow and fluffy. Slowly add the clarified melted butter, a few tablespoons at a time and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture, salt and pepper, and add a dash of Worcestershire sauce. Keep warm until ready to use.

To serve:
Serve the poached eggs over the toasted polenta, Teet's tasso and Cajun Hollandaise.

No comments:

Post a Comment