Wish Upon A Dish: Daring Cooks Challenge - December 2010

December 14, 2010

Daring Cooks Challenge - December 2010

Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

I have decided that along with Eggs Benedict I will also be making an old southern classic....Poached Eggs over Biscuits with Sausage Gravy.

If I think something can take a poached egg, I will gladly make them.
I also will poach eggs for Huevos Rancheros instead of baking them.

This was the perfect challenge for me because a perfect poached egg is a work of art and nothing better.

Basic Eggs Benedict
I buy 2 slices (1/8" thick) of a good quality low-sodium ham that's on sale at the market and use a 3" cutter to make 4 slices. I toast 2 Thomas' Whole-Wheat English muffins. Place the ham on the muffins after toasting but leave in the oven to heat. Drain poached eggs quickly on a paper towel and place on top of ham and grate black pepper over them. Put 2 pieces on a warmed stoneware plate and using a small sauce boat, pour 1 tablespoon hollandaise over each and serve immediately.

Sausage Gravy over Biscuits
Serves 6
* 3/4 tablespoons Unsalted Butter
* 3 tablespoons Shortening or Bacon Drippings (If you are really feeling Southern)
* 1 Medium Granny Smith Apple, cored and 1/2" diced
* 1/2 cup Diced Vidalia Onion
* 1 pound Ground Jimmy Dean Sage Sausage
* 1/4 cup All-Purpose Flour
* 3 cups Whole Milk
* 1 teaspoon Cracked Black Pepper
* 1/2 teaspoon Kosher Salt
* Dash Ground Cayenne Pepper
* 1/4 teaspoon Hot Sauce (Award Winning Hot Sauce out of Atlanta)
* 1/2 tablespoon Chopped Fresh Sage for Garnish (optional)
1. Heat a 10-inch cast iron skillet over medium heat and melt Unsalted Butter.
2. Once Butter is melted add Diced Yellow Onion. Cook approximately 7 minutes until onion is transparent. In the same pan add apples and cook approximately 5 minutes until tender, but with a crisp bite. Remove, cover and keep warm.
3. Using same skillet, increase heat to medium-high and crumble in sausage (to get the best crumble use a mash potato masher). Cook until no longer pink, do not drain.
4. Add Shortening, All-Purpose Flour, Kosher Salt and Cracked Black Pepper. Cook, stirring constantly with a wire whisk until Flour begins to brown.
5. Slowly add milk, stir mixture continuously with the whisk so gravy does not get clumpy.
6. Bring to a boil, reduce heat to a simmer and cook for two minutes stirring continuously until gravy thickens. Stir in Diced Apples, Dash of Cayenne Pepper and Dash of Hot Sauce.
7. Garnish with chopped sage (optional)

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