North County Outlook - Community newspaper serving Marysville, Arlington, Tulalip, Smokey Point, Lakewood

By Chef John Jadamec
Tulalip Resort Casino 

Special breakfast dish for special occasions

Dungeness Crab Eggs Benedict with BBQ Hollandaise, Braised Pork Belly, Homemade Spicy English Muffins

 


Easter and Mother’s Day are fast approaching, and I wanted to share one of my favorite family recipes. This dish contains many of the things I love...pork belly, crab and BBQ. The English muffins have just enough heat to add a different twist to the regular Benedict experience. Adding Dungeness crab on top gives it that extra special touch; maybe you don’t even need the eggs—just kidding! This is the perfect meal to celebrate these special holiday gatherings.

Serves 3

Braised Pork Belly

Ingredients

1 pound pork belly

1-1/2 cups water

1 tablespoon kosher or sea salt

1 tablespoon white sugar

Method

Mix salt and sugar together and apply to the top of the pork belly.

Place pork in a baking dish and add water. Wrap tightly with foil and bake at 350 degrees for 3 hours. Check occasionally and add more water, as needed.

When finished cooking, remove pork belly from the pan and reserve in the refrigerator for cooling.

Once cooled, slice meat into thin 1/4 inch thick strips, and brown both sides in a sauté pan. Reserve.

BBQ Hollandaise

Ingredients

1/4 pound butter, melted and warm

4 egg yolks

2 tablespoons fresh lemon juice

2 tablespoons favorite BBQ sauce

1/2 teaspoon mesquite seasoning

1/2 teaspoon cumin

1/2 teaspoon cracked mustard seed or mustard powder

A little salt

Method

Melt butter in a small pan (just to the boiling point).

Take 4 eggs and separate the yolks.

In a mixing bowl, blend egg yolks and lemon juice. Place mixture in the top portion of a double boiler and let simmer (keep eggs from becoming too hot or they will cook through—objective is to keep them warm).

Slowly drizzle melted butter while vigorously whipping the yolk mixture.

Remove from heat and add BBQ sauce, mesquite, cumin, cracked mustard seed, and a little salt (1/4 teaspoon). Keep warm until ready to serve (if it becomes too thick, thin with a little warm water).

Spicy English Muffins

Makes 3 muffins

Ingredients

1/2 cup powdered milk, non-fat

1 tablespoon sugar

1 teaspoon kosher or sea salt

1 cup hot water

1 envelope dry yeast

1/2 teaspoon sugar

1/3 cup warm water

2 cups all-purpose flour, sifted

1/2 teaspoon cayenne pepper

Nonstick food spray

A grill that you can set to 300F

3 inch metal rings, you can substitute a can, like a tuna can with top and bottom removed. If you’re crafty you could make some rings with foil, they might stick a little on the edges.

Method

Stir together powdered milk, 1 tablespoon sugar, salt, shortening and hot water until dissolved. Set aside.

In a separate bowl, blend yeast, 1/8 teaspoon sugar, and warm water. Let stand until the ingredients dissolve.

Mix yeast and powdered milk mixture together. Add the sifted flour, cayenne pepper and blend well with a wooden spoon. Cover with plastic wrap and place in a warm place for 30 minutes.

Heat grill or flat cooking surface to 300 degrees

Set metal rings on the preferred cooking surface, and lightly coat with a small amount of vegetable cooking spray. Pour about 1/3 cup of the mixture into the metal ring and cover with a lid or pan for five minutes. Flip over the rings and cover for five additional minutes. Remove from heat and let cool.

Split muffins and toast slightly.

Arrange on a serving tray and top with reserved pork belly.

Poached eggs

Ingredients

6 eggs

1 tablespoon white vinegar

10-12 inch fry pan

Water, see below

Dungeness crab legs, 2 per guest

Pinch smoked paprika

Method

Fill the frying pan half way with water, add vinegar, and bring to a slow boil.

Crack eggs in one at a time and simmer for about 4 minutes. As the yolks start to become firm, remove with slotted spoon. Place on top of the pork belly and English muffin slices.

Add one or two Dungeness crab fry legs on top of the eggs, drizzle hollandaise sauce over the top, and finish with a dusting of paprika.

 

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