Bobby Flay's Bar Americain Cookbook - Bobby Flay [75]
2. Heat the oil on a cast-iron griddle or pan until it begins to shimmer. Cook the ham until light golden brown, about 1 minute per side. Transfer to a plate lined with paper towels.
3. Cook the tomatoes on the hot griddle until light golden brown and just warmed through, about 20 seconds per side.
4. Split the biscuits horizontally. Place the bottoms on 4 large plates. Top each bottom with an egg. Drizzle with some of the hollandaise, top with ham, and sprinkle with parsley. Place the tomato halves and biscuit tops on the side.
CAJUN HOLLANDAISE
Makes about 1 cup
1½ teaspoons smoked sweet Spanish paprika
½ teaspoon ground New Mexico chile
Pinch of ground chile de árbol
Pinch of cayenne
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried thyme
¼ teaspoon dried oregano
3 large egg yolks, lightly beaten
1 tablespoon fresh lemon juice
12 tablespoons (1½ sticks) unsalted butter, melted until foamy
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Stir together the paprika, New Mexico chile, chile de árbol, cayenne, garlic and onion powders, the thyme, and the oregano in a small bowl.
2. Bring 1 inch of water to a simmer in a medium saucepan (or in the bottom of a double boiler). Whisk together the egg yolks and lemon juice in a medium nonreactive metal bowl and set over the simmering water. Whisk the yolks until pale yellow and fluffy, about 4 minutes.
3. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture, the salt, and the pepper. Serve warm.
Miss Stephanie’s Biscuits
MISS STEPHANIE’S BISCUITS
CREAM GRAVY, SAUSAGE, SCRAMBLED EGGS
My beautiful wife, Stephanie, may live in New York, but when it comes time for breakfast, she is still a Texas girl through and through. She can put away a plate of biscuits, sausage, and cream gravy like nobody’s business. This dish was created in her honor. I highly recommend making your own sausage patties; it’s so easy to do, and it puts you in total control of what you are eating. Think fresh herbs and garlic as opposed to the nitrates and excessive sodium you’ll find in many supermarket sausages. A healthy dose of black pepper punches up the flavor of the silky cream gravy.
Serves 4
1 pound ground pork
2 cloves garlic, smashed and chopped to a paste
1 teaspoon onion powder
2 tablespoons finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
8 large eggs, lightly beaten
6 tablespoons (¾ stick) unsalted butter
8 Black Pepper Buttermilk Biscuits
Cream Gravy
Chopped fresh flat-leaf parsley leaves, for garnish
1. Combine the pork, garlic, onion powder, sage, thyme, and oil in a large bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld.
2. Form the sausage mixture into 8 patties, each ½ inch thick. Heat a large nonstick pan over high heat and cook the patties until golden brown on both sides and just cooked through, about 5 minutes per side.
3. Beat the eggs in a large bowl and season with salt and pepper. Melt the butter over low heat in a large nonstick skillet. Add the eggs and cook slowly, stirring constantly with a wooden spoon, until soft curds form.
4. Slice each biscuit in half, put a sausage patty on the bottom of each biscuit, and top with cream gravy and some parsley. Serve 2 biscuits per person, with the eggs and biscuit tops on the side.
CREAM GRAVY
Makes about 2 cups
2 cups whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Put the milk in a small saucepan and bring to a simmer over medium heat.
2. Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute without browning.