POTATO TOT EGGS BENNY
Steps:
- For the tots: Preheat your oven according to the frozen potato tots' package directions. Place the frozen potato tots on a rimmed baking sheet. Season with the spice mix. Bake the frozen potato tots according to the package directions.
- For the poached eggs: Line a plate with paper towel. Place a skillet with 2 inches of water over medium heat and bring to a simmer. Meanwhile, crack one egg into a fine mesh sieve and gently jiggle it around a little to remove any runny egg white. Transfer the egg gently into a heatproof bowl and continue with the remaining eggs.
- Add the vinegar to the simmering water and gently tip each egg into the water. Cook for 3 to 4 minutes, or until the white is set and the yolk is done to your liking. Use a slotted spoon to scoop the eggs out of the water. Place them gently onto the paper-towel-lined plate and set aside.
- For the hollandaise: Add the egg yolks to a blender along with the lemon juice, salt and cayenne, if using. Blend just to combine. Melt the butter in a saucepan or in a microwave until it is fully melted and starting to bubble and spit. Remove the vent cap from the blender and with the blender running, very slowly stream in the hot butter. Taste and season with a little more salt and/or lemon, if needed.
- To serve, divide the potatoes among four plates and top with smoked salmon, poached eggs, hollandaise and chives. Season with salt and pepper and serve immediately.
- Combine the paprika, salt, pepper and cayenne in a small bowl. Save any extra spice mix for spicing up chicken, pork, beans and anything else you can think of!
SHORT RIB, BACON AND EGG BURGERS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 4 burgers
Number Of Ingredients 8
Steps:
- In a bowl, blend the ground meat with the salt and pepper, mixing well but not over mixing. Divide into four 8-ounce portions and press flat with a burger press or between plates, should be 1/2-inch thick. Next, on a preheated flat top or griddle, sear the burgers on the first side, 4 minutes, and then flip and repeat the process. Cook the burgers until the internal temperature reaches 140 degrees F for medium.
- For the buns, preheat a saute pan over medium heat (or use the griddle from the burgers). Then spread butter on both sides of the interior of the buns. Toast the buns until browned, 1 to 2 minutes.
- Finally, heat the oil in a saute pan over high heat. Add the eggs and cook until the whites are set, with a soft yolk, for over-medium eggs.
- To build, stack a burger on a toasted bun with 2 bacon slices, a tomato slice, a fried egg and the bun top. Repeat with the remaining ingredients.
EGGS BENNY
For breakfast or brunch, EGGS BENNY is pure delight to the taste buds & easy to prepare! Since I seem to unable to make a proper hollandaise sauce and love Eggs Benedict, I've come up with this scrumptios creation that I've become totally addicted to! (And the sauce, so simple, can be used in a zillion ways!!)
Provided by sharflan
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauce (while sauce is cooking, prepare/heat the other ingredients):.
- In a sauce pot, over medium heat, melt the butter and stir in all the flour, blending well.
- Mix the milk and cream, slowly add to the sauce pot, whisking to totally blend (time to poach those eggs!).
- Add the lemon juice and cayenne pepper.
- Add the grated cheese, blending well. (more cheese can be added for a 'cheesier' flavor if desired. Keep in mind that the cheese will further thicken the sauce.).
- Do not allow the mixture to boil or even come close. Lower the temperature as necessary.
- Cook to thicken sauce to desired consistency. Sauce will further thicken as it sits.
- Heat the ham slices (fry lightly, steam or nuke).
- Add the chopped shallot to the spinach & mix well, heating through.
- Place 1/2 English muffin on each plate, topping it 1st with a ham slice, then 1/4 c spinach mixture, topping that with a poached egg and finally with sauce, then sprinkle with fresh ground pepper.
- Serve hot!
- Keeping a well warmed oven will give you a place to keep things hot 'til you are ready to serve.
Nutrition Facts : Calories 481.6, Fat 32, SaturatedFat 15.9, Cholesterol 328.8, Sodium 1568.5, Carbohydrate 20.6, Fiber 2.5, Sugar 1.5, Protein 27.5
3-INGREDIENT SWEET AND SAVORY SHORT RIBS
Tangy teriyaki and sweet prune juice are all you need to make flavorful, succulent short ribs.
Provided by Molly Baz
Categories 3-Ingredient Recipes Beef Sauce Beef Rib Quick & Easy Dinner
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Season ribs with salt and pepper. Heat oil in a Dutch oven or large ovenproof pot over medium-high. Working in batches if necessary, sear ribs until browned on all sides, 8-10 minutes. Transfer ribs to a plate.
- Drain fat from pot. Add prune juice, teriyaki sauce, and 1 1/2 cups water. Bring to a simmer and return ribs to pot. Cover pot, transfer to oven, and braise until beef is very tender and falling off the bone, 2-3 hours.
- Transfer ribs to a platter. Bring liquid in pot to a boil on stovetop. Cook, uncovered, until liquid is reduced to a glaze, 12-15 minutes. Season with salt and pepper; pour over ribs.
GARLIC BRAISED SHORT RIBS WITH RED WINE
If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
Provided by Alison Roman
Categories meat, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
- Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
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