Brunch Features and Hollandaise Sauce

Shrimp Newburg Benedict

2 oz. Whole Butter
1/4c Onion (medium dice)
1/2c Mushrooms (sliced)
tt Flour (to create a pan roux)
tt Tomato Paste (for richness and color)
2 oz. Sherry Wine
4 oz. Shrimp Stock (basic broth of shells with herbs and water)
½ c Small Shrimp (peeled)
4 ea Medium Shrimp (peeled)
1/4c Tomatoes (de-seeded, small dice)
1 oz. Heavy Cream
1T Fresh Chopped Parsley
1 ea Lemon (juice of)
tt Kosher salt
tt Fresh Ground Black Pepper
English Muffins, Poached Eggs

Using a sauté pan or wide sauce pan, melt the butter, add the onion and mushrooms, cook until soft, then add flour to create a roux and tomato paste. Cook for a couple of minutes, add sherry, stir smooth, add shrimp stock, stir smooth. Add shrimp and allow to simmer for 5 minutes, add heavy cream, lemon, tomatoes and chopped parsley. Taste, adjust salt and pepper, toast the muffins, poach the eggs. Assemble muffins, shrimp Newburg, poached eggs, little more shrimp Newburg, serve.

Hollandaise Sauce Variations
Yield:   1.5 pints

3 ea Egg yolks
18 oz clarified butter (should be just hot to the touch)
tt lemon, juice of
tt cayenne pepper
tt Worcestershire (Lea & Perrins)

Using a whisk in a stainless steel bowl, put a splash of water into the egg yolk, whisk them over heat.  Cook until slightly thick but not scrambled in any way.  Slowly add the clarified butter, creating an emulsion with the egg yolk; the butter should absorb into the egg yolk.  If it starts to separate, add a splash of cold water to the emulsion and this will allow the butter to absorb into the egg yolk.  Once all the butter is incorporated, season to taste, reserve 1 for service. 

Note:  Hollandaise sauce is a “Mother Sauce” and many “sisters” can be made from this sauce. Sister Maltaise is a Hollandaise Sauce with the addition of blood orange juice.  

“Pain con Tomate”
Shaved Serrano, tomato & garlic sourdough bread, poached eggs, Manchego cheese

2 ea Vine-ripe plum tomatoes
½ T Tomato paste
1 T Sliced garlic
1 ea Sourdough bread (sliced ¾ inch thick)
3 oz Serrano ham (shaved as thin as possible) (this can be done ahead of time)
2 oz EVOO (note:  use some of this oil to puree the parsley for the parsley oil)
2 ea Poached eggs
¼ C Fresh parsley (leaves only) (this can be done ahead of time)
tt Kosher salt
tt Fresh ground black pepper

Using a box grater, grate the tomato on the fine side, creating a tomato water.  Stir in the tomato paste to give the liquid a little more viscosity.  Soak the bread in the tomato water on one side and then briefly on the other.  Heat the olive oil and lightly brown the garlic, add the bread with the heavy tomato side down.  Allow to brown, turn it over, allow to brown and remove from the pan. 

Next, poach the eggs and warm up the ham, cut the bread 2 times, making 3 pieces.  Put on a plate and make a separation between the pieces.  Place the warm ham across the bread and down into the voids.  This will create a little nest for the poached eggs.  Place the eggs on the ham and sprinkle with salt and pepper, spoon the parsley oil over the top as a garnish and serve immediately. 

“Shakshuka”:  Mediterranean Spiced Vegetable & Baked Egg Dish

2 oz. Olive Oil
1/2c Onion (medium dice)
1/4c Garlic (shaved)
1/2c Green Bell Pepper (medium dice)
1/2c Ripe Tomato (medium dice)
1T Tomato Paste
1/4c Chopped Parsley
4 ea Whole Eggs (for two individual casserole dishes)
Spice Mixture: (Can be prepared in advance
1T Chili Powder
1T Cumin Powder
1/2T Paprika
1/2T Cayenne Pepper
1tsp Sugar (optional)
tt Kosher Salt
tt Fresh Ground Black Pepper

Preheat oven to 375 degrees.

Sauté the onion, garlic and bell pepper in the olive oil, until just tender. Add a touch of the spice and the tomato paste, stir together over medium heat and add the tomatoes. Simmer gently, re-spice, taste and adjust as desired. Spoon the mixture into casserole dishes and add the eggs (two per dish). Place in 375 oven for about 5 minutes or until the eggs are cooked as desired.

Top with chopped parsley and serve immediately.