Sunday, June 12, 2016
South by Southwest Benedict
I'll catch up on news (Dad has no internet) and email in a bit, right now it's breakfast time!
It's a good day for eggs Benedict - but with a little South by Southwest twist.
1 and 1/3 cup White Lily SELF RISING flour
3 Tablespoons corn meal
1/8 teaspoon sugar
1/4 teaspoon cream of tartar
6 Tablespoons salted butter
1 /2 cup whole milk
2 teaspoons lemon juice
Preheat oven to 450 degrees F.
Mix milk and lemon juice in a small bowl and let sit while you mix up everything else (let sit at least 8-10 minutes)
Mix self rising flour, cornmeal, sugar and cream of tartar. .
Make a well in the center and pour in the milk mixture, stir just until combined. Cut in butter with two knives or pastry blender until butter is in tiny little bits (don't incorporate completely for flakier biscuits.) If dough is "wet" looking, add in another Tablespoon of flour as you knead.
Drop onto floured board and kneed 4-5 times (no more than that). Cut with 2 inch glass dipped in flour and bake on cookie sheet sprayed with non stick spray for 13-14 minutes, until golden on top. Makes six biscuits, leftovers are great with soup or stew.
Top with cooked ham off the bone, simmered in cream until warm.
Top with a poached egg and some cheesy hollandaise sauce with flecks of jalapeno.
-2 tbsp butter
-2 tbsp plus 1 1/2 tsp flour
-1 1/2 cups milk
-1/4 cup shredded cheddar
-2 tbsp grated pepper jack (or more cheddar)
-1/2 tsp finely julieneed jalapenos (seeds removed)
-1 Tablespoon sweet onion sauteed until caramelized, then diced fine
-1/8 tsp salt
-1/8 tsp pepper
Melt butter over medium heat in sauce pan, add flour and whisk until flour begins to lightly brown with a subtle nutty aroma.
Slowly whisk in milk until smooth.
Stir in cheese, jalapeno, sauteed onion, salt and pepper.
Stir until cheeses are melted
Pour over biscuits, ham and eggs and serve immediately.
Serve with a side of potatoes with onion and peppers.
Posted by Home on the Range at 8:51 AM