Monday, January 4, 2010
Yesterday I tried my hand at making English muffins. I love English muffins. Those little nooks and crannies of a well-made English muffin were made for oozing, melting butter or drizzled honey, or some homemade jam. My first attempt was slightly lacking but held great potential! A couple of them (the recipe made 8) even came out fairly well! They taste wonderful - I just need to get the grilling temp even. I will definitely work on that.
Now that I had a few of these on hand, I wanted to do something really special with them. Melted butter, drizzled honey, or homemade jam not withstanding, I decided on Eggs Benedict, which has to be my all-time favorite brunch dish. Now, many years ago, I had brunch at a little restaurant in Dallas that offered up a few different versions of Eggs Benedict, among them E.B. with King Crab. How decadent is that?! A split, toasted English muffin, layered with steamed King Crab meat, a poached egg, and a river of Hollandaise over top. It was the best brunch dish I'd ever had and have since recreated it at home for friends. And what a great way to start the new year, yes? Sheer decadence (to which will give way to more healthy eating... I hope... but... that's for tomorrow... ) ;-D
Eggs Benedict with King Crab
English muffins (recipe follows or use store-bought), split & toasted
King Crab, steamed
Eggs, poached (one for each English muffin half)
Hollandaise Sauce (recipe follows)
Layer toasted English muffin with crab meat (as much as you like!) Place a well-drained poached egg over crab meat, and pour Hollandaise sauce over eggs. Serve and enjoy!!
3 egg yolks
2 tablespoons fresh lemon juice
1/4 teaspoon salt
Dash hot pepper sauce
1/2 cup butter, melted and bubbling
Add egg yolks, lemon juice, salt and hot pepper sauce to blender, and blend about 5 seconds. With blender running, and partially covering top, pour in bubbling butter in a steady stream. Blend until thickened, about 30 seconds. Serve immediately.
Yield: 3/4 cup
Source: GE appliance recipe, copyright 1978
1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray
Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*
In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
Preheat the griddle to 300 degrees F.
Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.
*Cook's Note: Small tuna cans with tops and bottoms removed work well for metal rings.