March 26th 2020 Recipes - TSG Take Over

Breakfast

Biscuit Benedict

Biscuits

Mix flour, baking powder, sugar and salt into a large mixing bowl.
Using a large box grater, grate cold butter into the flour mixture. Mix with hands to create a crumb mixture. Be sure not to melt the butter. If your hands are melting the butter, place the entire bowl in the fridge and allow to cool for 10-15 minutes.
Add milk and stir with a fork until it forms a rough ball.
Move to a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
Cut the dough into square or use a cutter for different shapes . Do not twist cutter when cutting; this crimps the edges of the biscuit and stop if from rising.
Place biscuits on a cookie sheet and bake at 425 F until golden brown, approximately 10 to 15 minutes.

Hollandaise

Whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume.
Place the bowl over a saucepan containing barely simmering water making sure the water is not touching the bowl. Continue to whisk, being careful not to scramble the eggs. The mixture will start to slightly thicken.
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickens.
Remove from heat, whisk in cayenne and salt. Adjust seasoning to taste.

Assembling Breakfast

Cut open a biscuit and place on a plate. Top with Canadian bacon, bacon, breakfast sausage, sauteed spinach etc. Keep the hollandaise warm over a double boiler while you poach the eggs. If the hollandaise gets too thick, think with a bit of hot water.
Bring water in a shallow pan to a simmer. Crack each egg individually into a shallow bowl or custard dish, making sure not to break the yolk.
To poach the eggs, first stir the water in a circular motion to create a current. Gently slide one egg at a time into the water, making sure the water is still moving slightly and the egg doesn’t stick to the bottom. Allow to cook for roughly 1-2 minutes, until the white is set but the yolk is still runny.
Using a slotted spoon, remove the egg and place on the prepared biscuits.
Top with hollandaise and enjoy!

Make simple syrup ahead of time and store in your fridge for up to 2 weeks. Combine equal parts in volume of sugar and water in a pot. (For example, 1 cup of sugar to 1 cup of water). Heat until sugar is dissolved and cool before storing in the fridge. The same instructions apply to making a honey syrup, but the ratio is 2 parts honey to 1 part water, so 2 cups honey to 1 cup of water.
In a cocktail shaker with ice, combine liquor, citrus and syrup. Shake vigorously until the shaker is cold. Strain into a chilled cocktail glass and garnish with a wheel of lime.
Enjoy!

*For something different, add a few sage or mint leaves to the shaker*

Place chicken, lemon peels + juice, 1/4 cup olive oil, 1/2 of the chopped parsley, sliced garlic, 2 tsp salt and cracked black pepper in a bowl. Mix and let marinate in the fridge for at least 1 hour.
Prior to cooking, allow chicken to come to room temperature for 20-30 minutes.
In a pan over medium high heat, sear the chicken breasts until golden brown. Do not over crowed the pan. Once both sides are seared, move to a lined baking tray.
Bake the seared chicken at 350 F until the internal temperature reaches 165 F. Timing varies on thickness of chicken breasts so check after 15 minutes and go from there.
While the chicken is baking, assemble the tomato olive chutney. Combine the tomatoes, olives, remaining olive oil and parsley, vinegar and minced garlic. Season with salt and pepper to taste. Allow this to sit at room temperature for at least 15 minutes.
Once the chicken is done, serve with the side of choice, we suggest potatoes or polenta, and top with the chutney. Enjoy!

Thinly slice any vegetables you have, but classics include zucchini, eggplant, squash and tomatoes.
In a bowl, toss sliced vegetables with salt, pepper, olive oil and minced garlic. Add in basil, oregano, parsley and/or chives if you have on hand.
Cover the bottom of an oven safe baking dish with a layer of tomato sauce. This can be store bought or homemade.
Arranged the sliced vegetables over the sauce, in a pattern if you would like.
Bake for 30 minutes covered and 20 minutes uncovered, until the vegetables are tender.
Use this versatile and easy dish to use the vegetables you have on hand. This is a great side dish and is also lovely with a fried egg and toast for breakfast

2/3 cup chopped chocolate. I prefer dark but use what you have
8 tablespoons butter
2 eggs + 2 egg yolk
6 tablespoons sugar
2 teaspoon coffee liquor, grand marnier, chambord or other liquor that pairs well with chocolate
1/2 teaspoon vanilla extract
4 tablespoons flour

Preheat the oven to 425°. Grease 4 small custard cups with butter.
Melt butter and chocolate in the microwave in 30 second increments. Do not overheat. Set aside.
With a handheld mixer, beat the eggs, sugar, liquor and vanilla for roughly 3 minutes, until the color is lighter and it has doubled in volume.
Fold in the flour and then gently fold in the chocolate.
Pour into the custard cups and bake for 12 minutes. The tops should look well done.
Turn the cups upside down onto individual plates, roughly 30 seconds after removing them from the oven. The custard cup should lift away easily.
Serve with whipped cream, sorbet, ice cream or fresh fruit.

Peppercorn EventsMarch 25, 2020