![]() ![]() Left: My attempt at plating (err bowling in this case). ![]() My roommate was out of town for the weekend, which meant that I ended up eating that whole chuck roast by myself. To all the good company out there, this one’s to you!Ĭheck out that slab of peppered chuck roast. It’s better to save for that special weekend morning when good company is over. Serve at once, passing the remaining hollandaise on the side.Ĭhef’s Rating: Taste – 7.2/10 (Tasty!) Speed – roughly 1 hour Ĭhef’s Comments: In my opinion, this recipe is a tad bit involved for your standard breakfast. Spoon about 3 tablespoons of the hollandaise over each pair of eggs. ![]() One at a time, using a slotted spoon, remove the poached eggs from the hot water, resting the bottom of the spoon briefly on a clean kitchen towel to blot excess moisture, and perch 2 eggs on each serving of bacon. Top the 2 halves with one-fourth of the spinach and 4 pieces of bacon. To serve, place 2 toasted muffin halves, cut sides up, on each plate. Poach the eggs and keep them warm in hot water as directed. Place the muffins, cut sides up, on a baking sheet. In a large frying pan, fry the bacon over medium heat, turning once, until crisp and browned, about 5 minutes. Drain the spinach mixture in a sieve, pressing gently to remove excess liquid. Season to taste with salt and white pepper. Stir in the spinach, cover and cook until the spinach is tender, about 3 minutes. Add the shallots and cook, stirring occasionally, until tender, about 2 minutes. In a large saucepan, melt the remaining 1 tablespoon butter over medium heat. Stem the spinach, rinse well but do not dry, and coarsely chop. Transfer the sauce to a bowl, cover, and set aside. If the sauce is too thick, add a bit more water to thin it. With the blender running, slowly add the warm melted butter through the vent in the lid, processing until the sauce is thick and smooth. In a small saucepan, melt the 1 cup butter over medium heat. To make the hollandaise, in a blender, combine the egg yolks, 1 tablespoon water, the lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon white pepper. Kosher salt and freshly ground white pepperĨ thick slices Applewood-smoked bacon, halved crosswise That beautifully split cherry tomato is so not my work! I’ll venture to say that my attempt (left) is just as pretty as the book’s (right), which is probably because I had some help with the plating. To cut the richness of this post, here’s a pic of strawberry watermelon lemonades! That whirlpool on the left is the hollandaise being blended. Let me just say that eggs florentine + hollandaise is pretty awesome in a heart-stopping sort of way. Recipe Should you want to pursue this path of culinary indulgence, I recommend the following two recipes (as well as a solid hour of aerobic exercise-penance following consumption):Ĭhef’s rating: Taste – 8/10 (Guy Fieri would approve) Plus there’s nothing classier than being able to eat your whole meal from a single bowl. Joking aside, the flaming cheetos really bring this dish to the next level by adding some crisp crunch and a bit of heat to the otherwise gooey textures. The taste can only be described as so comforting you’ll want to flop down on your couch and never get up again, which due to heart attack potential may actually be a distinct possibility. A mushroom gravy cream sauce slathered on top completes this masterpiece. Next is a lattice of Flaming Hot Cheetos supporting the girth of a 3-inch thick Salisbury steak. Great Question! It all begins with a base of creamy and buttery mashed potatoes. What exactly is in this beautiful creation you ask. It’s a close cousin to KFC’s Famous Bowl (aka the Sadness Bowl ). I like to call it the Trailer Park Surprise. It’s good to be back! Below is a very special food item of my own creation. ![]()
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