Riddle me this!
- Thread starter oldkicker
- Start date
oldkicker
<font color=purple>Pay no attention to <img src=ht
- Joined
- Aug 23, 1999
- Messages
- 9,835
How about a breakfast recipe this morning?
From the Commander's Palace, in New Orleans.....
Eggs Louis Armstrong</center>
Makes 4 servings
3 tablespoons butter
2 medium onions, in medium dice
1 1/2 medium bell peppers, in medium dice
15 cloves garlic, peeled and minced
2 stalks celery, in medium dice
1 1/2 jalapeño peppers, in small dice, stems and seeds removed
1/2 pound dried red beans
1 1/4 pounds ham or pickled pork, soaked in water overnight
to release excess salt
1 1/2 quarts plus 1 cup water
1 bay leaf
1 large russet potato, unpeeled
Kosher salt and freshly ground pepper to taste
1/2 cup flour, for dusting
8 poached eggs
3 green onions, thinly sliced (green portion only)
Hot sauce to taste
Melt 1 tablespoon of the butter in a Dutch oven or a large, heavy pot over high heat until it starts to smoke, about 2 to 3 minutes, then reduce heat to medium. Add half the onion, bell peppers and garlic, and all of the celery and jalapeños, and sauté for 8 to 10 minutes, until tender and lightly browned, stirring occasionally.
While the vegetables are cooking, rinse the beans thoroughly, looking for any debris. Drain, and add them and the meat to the pot with the 1 1/2 quarts of water. Stir. Add the bay leaf and the whole potato and bring to a boil, skimming away any impurities that may rise to the top. Reduce the heat, and simmer for about 1 hour. Remove and set aside the potato, and simmer the beans and meat for 1 to 1 1/4 hours more, until the beans are tender. Turn off the heat. Remove the meat, set it aside and let it cool.
Cut the meat into small dice. Peel the potato, and cut it into medium dice.
Now make the hash cakes. In a large skillet, melt 1 tablespoon of the remaining butter over high heat, until it starts to smoke, 2 to 3 minutes. Add the remaining onions, peppers and garlic. Sauté for about 5 minutes, stirring, until the vegetables start to cook and become tender. While cooking, add the diced meat to the pan, and stir. Reduce the heat to medium, and sauté for about 10 more minutes, stirring occasionally. Add the diced potato, stir, and cook 5 more minutes, stirring occasionally. Add the remaining 1 cup of water, bring to a simmer, and cook 25 to 30 minutes more, stirring frequently. The mixture should become pasty, the meat will start to break up, and all the water will be absorbed. Remove from the heat and refrigerate.
Make the red bean sauce. With a hand blender or in a blender of food processor, purée half the beans to a saucelike consistency. Return to the pot and mix with the whole beans. Add salt and pepper if necessary.
Divide the chilled hash cake mixture into four even balls. Roll the balls on a floured sheet pan to fully coat each one, then slightly flatten each ball on the pan. If necessary, flip the cakes to coat again with flour.
Melt the remaining 1 tablespoon of butter in a nonstick skillet or a well-seasoned pan over high heat, about 2 to 3 minutes. Be sure the butter coats the entire surface of the pan. Place the cakes in the pan, and sauté until they start to become brown and crisp, about 2 1/2 minutes; if they are cooking too quickly, reduce the heat. Turn the cakes over, and cook another 2 1/2 minutes, adjusting the heat if necessary, until the cakes are golden brown, crisp, and hot in the center.
Bring the red bean sauce to a boil, adding a bit of water if its too thick or boiling to reduce if its too thin. To serve, spoon about 4 ounces of sauce on each of 4 warmed plates and place a cake on top. With your thumbs, make an indentation in each cake big enough for the eggs to stay in place. Place 2 poached eggs on each cake. Serve with green onions and hot sauce.
Chef Jamies Tips: The cakes and the sauce are best made a day in advance. Pickled pork has been cured in liquid brine. It is much like corned beef. Pickled pork is hard to find outside of the New Orleans area. Any well-preserved ham could be substituted, but not smoked ham, which would distort the flavor of the ham and the salt too much.
Whatever you use, dont season the sauce or the cakes until the end. Its very easy to oversalt, especially when youre cooking meat in beans; that mixture extracts the salt into the sauce.
An immersion blender is the best tool to use for blending the sauce, but if you dont have one, use a blender or food processor.
I like my eggs sprinkled with hot sauce at the end.
From the Commander's Palace, in New Orleans.....
Eggs Louis Armstrong</center>
Makes 4 servings
3 tablespoons butter
2 medium onions, in medium dice
1 1/2 medium bell peppers, in medium dice
15 cloves garlic, peeled and minced
2 stalks celery, in medium dice
1 1/2 jalapeño peppers, in small dice, stems and seeds removed
1/2 pound dried red beans
1 1/4 pounds ham or pickled pork, soaked in water overnight
to release excess salt
1 1/2 quarts plus 1 cup water
1 bay leaf
1 large russet potato, unpeeled
Kosher salt and freshly ground pepper to taste
1/2 cup flour, for dusting
8 poached eggs
3 green onions, thinly sliced (green portion only)
Hot sauce to taste
Melt 1 tablespoon of the butter in a Dutch oven or a large, heavy pot over high heat until it starts to smoke, about 2 to 3 minutes, then reduce heat to medium. Add half the onion, bell peppers and garlic, and all of the celery and jalapeños, and sauté for 8 to 10 minutes, until tender and lightly browned, stirring occasionally.
While the vegetables are cooking, rinse the beans thoroughly, looking for any debris. Drain, and add them and the meat to the pot with the 1 1/2 quarts of water. Stir. Add the bay leaf and the whole potato and bring to a boil, skimming away any impurities that may rise to the top. Reduce the heat, and simmer for about 1 hour. Remove and set aside the potato, and simmer the beans and meat for 1 to 1 1/4 hours more, until the beans are tender. Turn off the heat. Remove the meat, set it aside and let it cool.
Cut the meat into small dice. Peel the potato, and cut it into medium dice.
Now make the hash cakes. In a large skillet, melt 1 tablespoon of the remaining butter over high heat, until it starts to smoke, 2 to 3 minutes. Add the remaining onions, peppers and garlic. Sauté for about 5 minutes, stirring, until the vegetables start to cook and become tender. While cooking, add the diced meat to the pan, and stir. Reduce the heat to medium, and sauté for about 10 more minutes, stirring occasionally. Add the diced potato, stir, and cook 5 more minutes, stirring occasionally. Add the remaining 1 cup of water, bring to a simmer, and cook 25 to 30 minutes more, stirring frequently. The mixture should become pasty, the meat will start to break up, and all the water will be absorbed. Remove from the heat and refrigerate.
Make the red bean sauce. With a hand blender or in a blender of food processor, purée half the beans to a saucelike consistency. Return to the pot and mix with the whole beans. Add salt and pepper if necessary.
Divide the chilled hash cake mixture into four even balls. Roll the balls on a floured sheet pan to fully coat each one, then slightly flatten each ball on the pan. If necessary, flip the cakes to coat again with flour.
Melt the remaining 1 tablespoon of butter in a nonstick skillet or a well-seasoned pan over high heat, about 2 to 3 minutes. Be sure the butter coats the entire surface of the pan. Place the cakes in the pan, and sauté until they start to become brown and crisp, about 2 1/2 minutes; if they are cooking too quickly, reduce the heat. Turn the cakes over, and cook another 2 1/2 minutes, adjusting the heat if necessary, until the cakes are golden brown, crisp, and hot in the center.
Bring the red bean sauce to a boil, adding a bit of water if its too thick or boiling to reduce if its too thin. To serve, spoon about 4 ounces of sauce on each of 4 warmed plates and place a cake on top. With your thumbs, make an indentation in each cake big enough for the eggs to stay in place. Place 2 poached eggs on each cake. Serve with green onions and hot sauce.
Chef Jamies Tips: The cakes and the sauce are best made a day in advance. Pickled pork has been cured in liquid brine. It is much like corned beef. Pickled pork is hard to find outside of the New Orleans area. Any well-preserved ham could be substituted, but not smoked ham, which would distort the flavor of the ham and the salt too much.
Whatever you use, dont season the sauce or the cakes until the end. Its very easy to oversalt, especially when youre cooking meat in beans; that mixture extracts the salt into the sauce.
An immersion blender is the best tool to use for blending the sauce, but if you dont have one, use a blender or food processor.
I like my eggs sprinkled with hot sauce at the end.
oldkicker
<font color=purple>Pay no attention to <img src=ht
- Joined
- Aug 23, 1999
- Messages
- 9,835
<center>Welcome to the DIS CB
game!
</center>
Friday's Answer and Question....(Comedians, 10 Points):
Old Ski Nose.
Who is Bob Hope?
Baboo got this one, just barely ahead of spb, and earned 10 points!
Carol has 140 points
Yepod has 100 points
Baboo has 40 points
Breezy has 40 points
We are now into FINAL JEOPARDY
I need to get wagers from Yepod and Baboo. Please PM me your wagers ASAP! Remember, you can wager all or any part of the points you've earned. Include your availability this morning because I'd like to post the question while I have our four contestants on-line and I expect a quick (within a minute) response from you! Again, please PM me your question, once the answer is posted!
* As of right now, I'm shooting for 7:35 am, eastern time for the posting of the Final Jeopardy answer! *
The category is U.S. Presidents.
Remember folks, this Final Jeopardy round is for our four contestants only and answers are to be delivered via PM!! THANKS!!
game!
</center>
Friday's Answer and Question....(Comedians, 10 Points):
Old Ski Nose.
Who is Bob Hope?
Baboo got this one, just barely ahead of spb, and earned 10 points!
Carol has 140 points
Yepod has 100 points
Baboo has 40 points
Breezy has 40 points
We are now into FINAL JEOPARDY
I need to get wagers from Yepod and Baboo. Please PM me your wagers ASAP! Remember, you can wager all or any part of the points you've earned. Include your availability this morning because I'd like to post the question while I have our four contestants on-line and I expect a quick (within a minute) response from you! Again, please PM me your question, once the answer is posted!
* As of right now, I'm shooting for 7:35 am, eastern time for the posting of the Final Jeopardy answer! *
The category is U.S. Presidents.
Remember folks, this Final Jeopardy round is for our four contestants only and answers are to be delivered via PM!! THANKS!!
Good Morning Riddle Meister and Fellow Riddlers!!!
A gorgeous weekend here also! Soccer games and little babies!
It was a fun weekend!
I'll have to think on the riddle while I'm getting ready for work.
I posted a thread over on the IB about something that happened in my life many years ago, and thought I would mention it for those who are into that sort of thing.
A gorgeous weekend here also! Soccer games and little babies!
It was a fun weekend!I'll have to think on the riddle while I'm getting ready for work.
I posted a thread over on the IB about something that happened in my life many years ago, and thought I would mention it for those who are into that sort of thing.
amid chaos
DIS Veteran
- Joined
- Oct 23, 2000
- Messages
- 3,893
Morning riddle buds..it certainly was a beautiful weekend...cool here this morning.
I volunteer at the local no kill cat shelter and Saturday we adopted out 6 kittens and an adult cat. I am thrilled these animals have new homes.
Everyone have a great day.
i guess it's too early for clues, huh?
I volunteer at the local no kill cat shelter and Saturday we adopted out 6 kittens and an adult cat. I am thrilled these animals have new homes.
Everyone have a great day.
i guess it's too early for clues, huh?
dianeschlicht
<font color=blue>DVC-Trivia Contest, Apr-2006: Hon
- Joined
- Nov 22, 2000
- Messages
- 36,449
Good morning riddler and buds! NOT a beautiful weekend here at all! We had rain all weekend, and now it is going to be humid and warm again. We leave for Philadelphia tomorrow, so hope the weather holds out that way the rest of the week!
I am really bummed that we have to miss the divisional playoffs! We don't get home until NEXT Tuesday, and the divisional playoffs will be over by then! I'll just have to hope the TWINS can finally defeat Oakland and make it to the final rounds of the ALCS! It was a lot of fun pulling apart those divisional, AL and World Series tickets though. Now I hope we get to use all the rest of them!
I am really bummed that we have to miss the divisional playoffs! We don't get home until NEXT Tuesday, and the divisional playoffs will be over by then! I'll just have to hope the TWINS can finally defeat Oakland and make it to the final rounds of the ALCS! It was a lot of fun pulling apart those divisional, AL and World Series tickets though. Now I hope we get to use all the rest of them!
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