Archive | January, 2016

New Orleans Eggs Sardou Gone Paleo

Eggs Sardou

Eggs Sardou

In The Big Easy brunch is not just a weekend thing. Countless restaurants serve brunch favorites every day. New Orleans Eggs Sardou are a popular mainstay on menus, and it’s great. Invented at Antoine’s in honor of Victorien Sardou, a French playwright who wrote several plays for Sarah Bernhardt and visited New Orleans, Eggs Sardou is a combination of artichokes, creamed spinach, poached eggs and hollandaise sauce. Antoine’s version is paleo if you can include heavy cream with the spinach, but most versions are not. Brennan’s deep fries the artichoke bottom for example.

I wanted a version that was not over the top—although this recipe is not lacking for richness—but fried artichokes and creamed spinach in addition to the hollandaise seems a little much. There are versions with an English muffin as well, and I wanted some substance with potato. You can use either sweet or white. The vegetables are super simple to prepare and while poached eggs and hollandaise might seem daunting, they really aren’t. I’ve got some super tips to ensure excellent results. And don’t wait for brunch to enjoy this menu! It’s super for supper, too.

Eggs Sardou Ingredients

Eggs Sardou Ingredients

The incomparable J. Kenji Lopez-Alt has a method for making hollandaise that’s foolproof. If you follow his video, you’ll be making this incredible sauce often. It’s delicious on asparagus and salmon for example. Kenji also has a hack for making eggs that look like the emoji: before adding an egg to the pan (whether poaching or frying) drain off the watery portion of the white. It’s disturbing to see all that froth and wonder if there’s any egg left in there.

Poached Eggs Done Wrong

Poached Eggs Done Wrong

If you drain the eggs first, you will not have this problem. Here’s a link for more on poaching eggs: Perfect Poached Eggs.

Strain the eggs before you begin

Strain the eggs before you begin – photo from seriouseats.com

And here’s the video for super easy hollandaise: Foolproof Hollandaise.

To go with the eggs, I thought a new take on the Southern favorite, Ambrosia would be nice. Sweet and juicy without added sugar or marshmallows, this is a great side dish.

Ambrosia

Ambrosia

The music this week is from new artists and not-so-new. Enjoy!!

Eggs Sardou
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New Orleans Eggs Sardou
New Orleans Eggs Sardou isn't just for brunch anymore! Enjoy this delicious dish for supper. And find out that Hollandaise Sauce is fast and easy!
New Orleans Eggs Sardou
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New Orleans Eggs Sardou isn't just for brunch anymore! Enjoy this delicious dish for supper. And find out that Hollandaise Sauce is fast and easy!
Servings Prep Time Cook Time
4servings 15minutes 15minutes
Servings Prep Time
4servings 15minutes
Cook Time
15minutes
Ingredients
Servings: servings
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Instructions
Vegetables
  1. In a 12-inch skillet, melt 2 tbsp butter over medium heat. Add potatoes and cook, stirring frequently until tender, 5-8 minutes. Do not brown.
  1. Add artichoke hearts and spinach. Stir frequently until artichokes are heated through and spinach is wilted. Add salt, pepper and cayenne to taste. Reduce the heat to very low, stirring occasionally.
Hollandaise Sauce
  1. In a jar just wide enough to hold an immersion blender (about 2 cups capacity), add lemon juice, water and a pinch of salt.
  2. Melt one stick of butter until bubbling and froth has subsided (about 220 degrees F). Pour butter into heat proof measuring cup with pouring spout.
  3. Place immersion blender into cup and whip the egg. Slowly pour the hot butter into the cup while the blender is running. It should take about 30 seconds to add it all. Go a bit more slowly a first so as not to curdle the egg. Taste for seasoning and add lemon juice and/or salt to taste. To keep warm, place cup into a pan of hot tap water (do not heat on the stove).
Poached Eggs
  1. Fill a large sauce pan half full of water (the liquid should be at least 3 inches deep). Crack the eggs into a fine mesh strainer over a bowl and allow the watery portion of the egg whites to drain.
  2. When the water has reached boiling temperature, reduce the heat so the water is just bubbling lightly. Add 2 tsp salt and the vinegar (this helps the whites to firm up). Hold the strainer just above the water level and tip them gently into the water. After 15-20 seconds, use a slotted spoon to lift each egg gently from the bottom of the pot and turn them over. Cook for 3 1/2-4 minutes for fully cooked whites and slightly runny yolks.
  3. Remove each egg with the slotted spoon to a paper towel lined plate and drain.
  4. To serve, place a mound of vegetables on the plate, top with egg and drizzle with hollandaise.
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Ambrosia
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Ambrosia
Quick and easy, for a side dish or dessert, Ambrosia is a Southern favorite that's paleo, too!
Ambrosia
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Quick and easy, for a side dish or dessert, Ambrosia is a Southern favorite that's paleo, too!
Servings Prep Time
4servings 10minutes
Servings Prep Time
4servings 10minutes
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  1. Combine the fruits. Sprinkle with coconut. Serve!
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Quick and Easy Barbecue Chicken

BBQ Chicken with Sugar Snap Peas and Quick Roasted Beets

BBQ Chicken with Sugar Snap Peas and Quick Roasted Beets

When winter comes around, I like to be reminded that spring is not far away, and then summer will be here. Sitting on the deck enjoying the rich, green forest all around us, Harris firing up the grill to cook something wonderful to eat, it makes me want to bring some of that feeling to a quick, inexpensive and savory meal. I love the idea of barbecue chicken, but I haven’t found a pit master who prepares it the way I want it. Often the meat is greasy and the skin is always a waste of a good ingredient. So this is my take on the subject—I know many of you will heartily disagree, so I hope you’ll find this recipe one you’ll enjoy for its own excellent qualities. Low and slow isn’t usually at the top of our must-do lists when making dinner. And the usual array of oven barbecue chicken recipes includes a gloppy, overly sweetened and processed sauce that you wouldn’t want to eat anyway. I wanted some tomato, a bit of smoky flavor, a background sweetness and a little heat. You’ll easily tweak it for your particular preferences. If there’s sauce left over, it’s great on grilled beef or pan-roasted pork.

BBQ Chicken Ingredients

BBQ Chicken Ingredients

BBQ Sauce Ingredients

BBQ Sauce Ingredients

BBQ Chicken Cooking

BBQ Chicken Cooking

BBQ Chicken

BBQ Chicken

The chicken is first cooked in a skillet to render out the fat on the skin side. Then it’s flipped over and nestled into the sauce to finish cooking on top of the stove. If you baste the top with the simmering sauce, it will soften the skin a bit, but it’s still quite fine. If you run the pan under the broiler for a couple of minutes, you can get back a bit of what’s lost in the steam, but it’s a fast and flavorful dish that will bring the promise of warmer times into your kitchen.

I found some yellow beets this week and thought they’d go nicely with the chicken and while the chicken is cooking, you can actually roast the beets and both will be done at the same time. The addition of some bright green sugar snap peas makes for a satisfying and welcome midweek meal.

Quick Roasted Beets

Quick Roasted Beets

Since the Grammys are coming up and the nominations have been announced, the playlist this week features some tunes you might not have checked out yet.

BBQ Chicken with Sugar Snap Peas and Quick Roasted Beets
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Quick and Easy Barbecue Chicken
Pan-roasted with a sauce that comes together in moments, barbecue chicken is no longer only for summer. You could use bone-in, skin-on chicken breasts. But sure to use a meat pounder to flatten out the thick end so the meat will cook evenly. I used a wonderful Korean-style fermented chili paste called gochujang, but you can use whatever chili paste you like.
Quick and Easy Barbecue Chicken
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Pan-roasted with a sauce that comes together in moments, barbecue chicken is no longer only for summer. You could use bone-in, skin-on chicken breasts. But sure to use a meat pounder to flatten out the thick end so the meat will cook evenly. I used a wonderful Korean-style fermented chili paste called gochujang, but you can use whatever chili paste you like.
Servings Cook Time
4servings 30minutes
Servings
4servings
Cook Time
30minutes
Ingredients
Servings: servings
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Ingredients
Servings: servings
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Instructions
  1. Pat chicken thighs dry with paper towels and season with salt and pepper. In a 12-inch skillet (not nonstick), place chicken skin side down and turn the burner to medium. You want the chicken skin to crisp gently to render out all the fat. If the chicken is cooking too quickly, turn the burner down. Do not move the chicken once it's placed in the pan. It will take about 15 minutes to cook the first side.
  2. Meanwhile combine all sauce ingredients in a bowl. Taste and correct for flavor.
  3. Remove the chicken from the pan and reserve the drippings in a small bowl for another recipe. It's delicious, don't waste it. Add the sauce ingredients and str until it starts to simmer. Add the chicken back to the pan, skin side up and cook for 15 minutes, regulating the heat as necessary to keep the sauce from burning. Baste the top of the chicken with sauce if you like, or if you want crispier skin, serve the sauce only on the side.
  4. Remove chicken and plate. Place sauce in a bowl to serve on the side.
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Quick Roasted Beets
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Quick Roasted Beets
Whole roasted beets can take hours in the oven. This method gives you deep roasted flavor in only 30 minutes. If you're making the barbecue chicken recipe at the same time, you can use the reserved chicken fat instead of butter to serve.
Quick Roasted Beets
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Whole roasted beets can take hours in the oven. This method gives you deep roasted flavor in only 30 minutes. If you're making the barbecue chicken recipe at the same time, you can use the reserved chicken fat instead of butter to serve.
Servings Cook Time
4servings 30minutes
Servings
4servings
Cook Time
30minutes
Ingredients
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Instructions
  1. Place beets on rimmed baking sheet in a single layer. Sprinkle with salt and pepper. Cover pan with aluminum foil and seal, place pan in cold oven. Turn the oven to 425 degrees F. Roast for 30 minutes, turning pan around after 15 minutes. Beets should be tender and cooked through. Remove to a serving dish and top with butter and serve.
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Sugar Snap Peas
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Sugar Snap Peas
Crisp and flavorful, this is a vegetable that put green on the side with style. Is it paleo? if you can eat it raw or lightly cooked, it's good to go as far as I'm concerned.
Sugar Snap Peas
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Crisp and flavorful, this is a vegetable that put green on the side with style. Is it paleo? if you can eat it raw or lightly cooked, it's good to go as far as I'm concerned.
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
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Ingredients
Servings: servings
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Instructions
  1. Be sure to remove the string from each sugar snap pea by using a paring knife at one end of the top of the pod and pulling up. In a 10-inch skillet, add 1 tbsp water and the butter and add the peas. Cook over medium high heat tossing occasionally for 5-7 minutes or until desired texture is reached. Season to taste with salt, pepper and cayenne.
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