Aug 31, 2012 3:17 PM by Ian Cross
TUCSON - Today on News 4 Cooks at Noon, Chef David Serus from Core Restaurant at The Ritz-Carlton, Dove Mountain stopped by to make:
Chorizo Egg Benedict
• 1/2 cup distilled vinegar
• 4 large eggs
• 1 tablespoon unsalted butter
• ½ pound Chorizo
• 4 buttermilk biscuit (see recipe)
• 1 cup Hollandaise Sauce (see recipe)
• 1 teaspoon Chili powder
Pour enough water into a large skillet to reach a depth of about 3 inches. Bring the skillet to a gentle simmer over medium heat. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
While the eggs are poaching, melt the butter in a large skillet over medium heat. Add the chorizo and cook to medium well.
To serve, toast the Biscuit halves. Top each half with a full spoon of the cooked chorizo, and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with Cayenne Chile. Serve immediately.
• 2 cups all-purpose flour, plus more for dusting the board
• 1/4 teaspoon baking soda
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 6 tablespoons unsalted butter, cold
• 1 cup buttermilk
Preheat your oven to 450°F.
Combine the dry ingredients in a bowl, or in the bowl of a food processor.
Cut the butter into chunks and cut into the flour until it resembles course meal.
Add the buttermilk and mix until combined.
Turn the dough out onto a floured board.
Gently, gently pat (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
Use a round cutter to cut into rounds.
Place the biscuits on a cookie sheet
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
• 1 1/3 cup unsalted butter
• 2 large egg yolks
• 2 tablespoons cold water
• 1 tablespoon strained freshly squeezed lemon juice
• salt to taste
• Freshly ground white pepper or a pinch of cayenne pepper
In a medium pan, completely melt the butter over medium-low heat. Remove from the heat and set it aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter. Carefully ladle or pour the clear golden butter. Take care not to add the milky solids and watery liquid at the bottom of the saucepan. Set the butter aside in a warm spot.
Pour enough water into a medium saucepan to reach a depth of about 2 inches. Bring to a gentle simmer over medium heat.
In a medium heatproof bowl, combine the egg yolks and the cold water. Whisk until the yolks are light and frothy. Place the bowl over the saucepan of simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. (If the eggs begin to scramble, or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool). Remove the eggs from the heat and whisk for 30 seconds to cool slightly.
Remove the saucepan from the heat and set the bowl over the hot water. Slowly drizzle the butter into the eggs while whisking constantly. Whisk in the lemon juice, salt, and pepper, to taste. (If the sauce is very thick, add a few drops of warm water to adjust the consistency so it is creamy and light.) Serve immediately or keep the hollandaise sauce in a small bowl set over warm, but not hot water, for about 30 minutes or in a warmed thermos for about an hour.