Bobby Flay's Bar Americain Cookbook - Bobby Flay [74]
Serves 4
Black Beans
1 cup dried black beans or 1 (16-ounce) can black beans, drained, rinsed, and drained again
½ small red onion, finely diced
2 cloves garlic, finely chopped
1 canned chipotle chile in adobo, finely chopped
½ teaspoon ground cumin
Kosher salt and freshly ground black pepper
Fried Blue Corn Tortillas
2 cups canola oil
8 (4-inch) corn tortillas, preferably blue
Kosher salt
Eggs
4 tablespoons (½ stick) unsalted butter
8 large eggs
Kosher salt and freshly ground black pepper
Red Chile Sauce
Guacamole
3 ounces queso fresco cheese, crumbled (¾ cup)
Green Chile Sauce
¼ cup chopped fresh cilantro
1. If using dried beans, pick over the beans and discard any stones. Put in a bowl, cover generously with cold water, and let soak for at least 8 hours.
2. Drain the beans, put in a medium saucepan, and add cold water to cover by 2 inches. Add the onion, garlic, chipotle, and cumin and bring to a boil over high heat. Reduce the heat and simmer, adding more water if the beans appear dry, until the beans are tender, 1 to 1½ hours. Season with salt and pepper. The beans can be made 8 hours in advance and refrigerated. Reheat before serving.
3. If using canned beans, put them in a saucepan with the onion, garlic, chipotle, cumin, and 1 cup cold water and bring to a boil over medium heat. Cook for 5 minutes. Season with salt and pepper.
4. To fry the tortillas, heat the oil in a medium saucepan over medium heat until it reaches 350°F on a deep-fat thermometer. Fry the tortillas, one at a time, turning once, until just crispy, 20 to 30 seconds. Transfer to a plate lined with paper towels and season lightly with salt.
5. To cook the eggs, melt the butter in large nonstick sauté pan over medium heat. Carefully crack the eggs into the pan, season with salt and pepper, and cook until the whites are completely firm but the yolks are still soft, about 2 minutes.
6. To serve, put some of the red chile sauce in the center of 4 large plates and swirl to cover the bottom. Put 2 fried tortillas on each plate. Top each tortilla with a fried egg and top each egg with some of the guacamole and cheese. Drain the beans and spoon them along with some green chile sauce on the tortillas. Garnish with the chopped cilantro.
GUACAMOLE
Makes about 2 cups
2 ripe Hass avocados, peeled, pitted, and diced
½ small red onion, finely diced
1 jalapeño chile, finely diced
Juice of 1 lime
¼ cup chopped fresh cilantro
Kosher salt and freshly ground black pepper
Combine the avocado, onion, jalapeño, lime juice, and cilantro in a medium bowl and season with salt and pepper.
Poached Eggs
POACHED EGGS
TASSO HAM, GRIDDLED TOMATO, CAJUN HOLLANDAISE
Eggs Benedict is the quintessential dish of the New York Sunday brunch. I like to put a southern spin on the classic, starting with a fluffy buttermilk biscuit. A Cajun blend of seasonings gives a kick to the luscious hollandaise sauce, which is right at home with New Orleans’ beloved tasso ham. Tasso is cured and hot-smoked pork shoulder crusted with a spicy blend of flavorings such as garlic and cayenne pepper. (If you can’t find tasso, you can try substituting slices of Italian capicola, which is prepared similarly.) Griddled tomatoes are an addition to, not a substitution in, the original Benedict, but I like the slightly sweet, fresh balance they bring to the richness of the other components.
Serves 4
1 tablespoon white wine vinegar
4 large eggs
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
½ pound tasso ham, sliced ¼ inch thick
4 plum tomatoes, sliced in half lengthwise
4 Black Pepper Buttermilk Biscuits
Cajun Hollandaise
Fresh flat-leaf parsley leaves, for garnish
1. Heat 3 cups water with the vinegar in a large deep skillet over medium heat until simmering. Break each egg into a cup and then gently add to the water. Poach for 4 to