EGGS BENEDICT WITH JALAPENO HOLLANDAISE
Steps:
- Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4-5 minutes., Meanwhile, in a small saucepan, melt butter over medium heat; whisk in milk and sauce mix. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute or until thickened. Stir in jalapeno. Set aside and keep warm., With a slotted spoon, lift each egg out of the water. On each muffin half, layer the Canadian bacon, tomato, avocado and an egg; spoon sauce over tops. Serve immediately.
Nutrition Facts : Calories 422 calories, Fat 28g fat (12g saturated fat), Cholesterol 261mg cholesterol, Sodium 825mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.
MICHEAL MINA'S ORANGE-JALAPENO HOLLANDAISE
Spice up your eggs benedict! or make.... Micheal Mina's Dungeness Crab-Stuffed Prawns Orange-Jalapeño Hollandaise, Hot and Sour Sauce with Cucumber Noodles
Provided by College Girl
Categories Sauces
Time 40m
Yield 1 1/4 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Simmer the orange juice in a small pot over low heat until it reduces to a thick golden syrup, about 15 minutes. You should have about 3 tablespoons of reduced juice. Remove from the heat and allow to cool. In the meantime . . .
- Preheat the oven to 400°F.
- Put the jalapeños in a small baking pan and toss with the canola oil; season lightly with salt. Roast for 15 minutes until the skins begin to blister and the jalapeños soften. When cool enough to handle, peel off the charred skins and scrape out the seeds. Mince the roasted chilies finely. Set aside.
- Combine the cooled orange syrup and egg yolks in a stainless steel bowl. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Vigorously whisk until you get yellow ribbons. If the eggs begin to scramble or the mixture gets too hot, remove the bowl from the heat and whisk to cool.
- Remove the bowl from the pot and slowly drizzle in the warm clarified butter and continue to whisk until the hollandaise is thickened and doubled in volume. Stir in the minced jalapeños, cilantro, and a pinch of salt. Cover tightly with plastic wrap and place in a warm spot until ready to use. If the hollandaise gets too thick, whisk in a few drops of warm water to adjust the consistency so it's creamy and light.
Nutrition Facts : Calories 495.2, Fat 51.9, SaturatedFat 30.2, Cholesterol 214.2, Sodium 11.2, Carbohydrate 7.2, Fiber 0.3, Sugar 5.6, Protein 2.3
MICHEAL MINA'S HOT AND SOUR SAUCE WITH CUCUMBER NOODLES
"The zesty hot and sour sauce is extremely versatile; try it on Asian greens or as a dipping sauce for steamed lobster or shrimp...I love the texture of cooked cucumber, because it's tender yet still remains crisp. ...When you think about it, basically a cucumber is a pickle, and here you're quickly pickling it in the vinegar sauce. "-Micheal Mina This goes with Micheal Mina's Prawns Stuffed with dungeness crab, orange jalapeno hollandaise, hot and sour sauce with cucumber noodles. This appetizer is served at Arcadia and Restaurant Michael Mina and is commonly enjoyed as a bar snack and makes a substantial first course.
Provided by College Girl
Categories Salad Dressings
Time 50m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the hot and sour sauce: Mix all the juices together in a bowl or pitcher.
- In a large pot, combine the chopped scallions, shallots, garlic, ginger, and habanero.
- Add the sugar, honey, and 2 tablespoons of the mixed juice.
- Cook over medium-low heat until the moisture evaporates from the vegetables and the sugar gets syrupy, about 5 minutes. Stir often to prevent scorching.
- Mix in the vinegar and soy, cook until the vegetables are soft and the flavor is balanced between hot and sour, another 3 minutes.
- Pour in the juice mixture and simmer until the liquid has reduced by about one-third and has body, about 30 minutes. The sauce should have thickened considerably due to all of the natural fruit sugars.
- Remove from the heat and strain the sauce through a fine-mesh strainer into another pot to remove the solids. The sauce can be made to this point up to 3 days in advance, covered and refrigerator, and gently reheated before proceeding.
- To finish the sauce, bring it to a simmer over medium heat. Whisk in the sesame oil to emulsify the sauce. Stir in the cucumber noodles and cook until for a couple of minutes until they begin to soften like spaghetti but still remain crisp in the center. Using tongs, remove the cucumber noodles to a side plate, letting the excess sauce drip off. Remove the hot and sour sauce from the heat and stir in the remaining scallion and bell pepper.
Nutrition Facts : Calories 282.2, Fat 7.5, SaturatedFat 1.1, Sodium 94.9, Carbohydrate 54.8, Fiber 1.9, Sugar 41.2, Protein 3
MICHEAL MINA'S CRAB-STUFFED PRAWNS
As Chef Mina explains, "The booming flavors of this dish are bold without a doubt. The complex combination has it all. It's spicy, sweet, sour, and the creaminess from the hollandaise binds it together. All the elements unite in a balanced whole to provide a pleasant jolt to the palette. The undercurrent of chilies brings on a lingering heat that tantalizes and perks up the taste buds. This appetizer is served at Arcadia and Restaurant Michael Mina and is commonly enjoyed as a bar snack and makes a substantial first course. I love the texture of cooked cucumber, because it's tender yet still remains crisp. When you think about it, basically a cucumber is a pickle, and here you're quickly pickling it in the vinegar sauce. Creamy hollandaise on crab is a decadent pairing; it's kind of my ode to Japanese Dynamite Crab. The zesty hot and sour sauce is extremely versatile; try it on Asian greens or as a dipping sauce for steamed lobster or shrimp."
Provided by College Girl
Categories Asian
Time 35m
Yield 12 prawns, 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the crab mixture: In a small sauté pan, heat the canola oil over medium-low flame. Sweat the onions and celery until soft but without color, about 2 to 3 minutes. Set aside to cool.
- In a separate bowl, combine the crabmeat, parsley, jalapeños, cayenne mayonnaise, and the sautéed onion and celery; season with salt and pepper. Fold the ingredients together thoroughly to combine evenly. Cover and refrigerate.
- Preheat the oven to 400ºF.
- Butterfly the prawns by cutting almost all the way through the underside curl of the body and open them flat to resemble a butterfly shape. Pack 1 tablespoon of the crab filling into the cavity of the prawns. Perch the prawns, tail-side up, on a baking dish; season lightly with salt and pepper. Pour 2 tablespoons of water into the pan to create some steam.
- Bake 10 to 15 minutes until the prawns are firm and the crab stuffing begins to brown on the edges.
- To serve: Divide the cucumber noodles among 4 plates, arranging them down the center. Set 3 crab-stuffed prawns side-by-side atop the bed of cucumbers. Generously spoon the hollandaise over the prawns, covering all of the crab stuffing. Spoon 2 tablespoons of the hot and sour sauce around the prawns, being sure to get some of the scallion and red pepper in each spoonful.
Nutrition Facts : Calories 195.2, Fat 12.3, SaturatedFat 1.7, Cholesterol 63.8, Sodium 480.2, Carbohydrate 8.4, Fiber 0.2, Sugar 2.3, Protein 12.7
MICHEAL MINA'S SPICY CAYENNE MAYONNAISE
Homemade spice mayo? Don't mind if I do! Micheal Mina's Cayenne Mayo to go with his Prawns Stuffed With Dungeness Crab, Orange-Jalapenos Hollandaise, with Hot and Sour Cucumber Noodles. Delicious.
Provided by College Girl
Categories Sauces
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the yolk, mustard, cayenne, lemon juice, and water in a food processor and purée until smooth. With the motor running, drizzle in the oil in a thin steady stream until the mayonnaise is emulsified and thick. Season with salt and pepper.
- May be made up to a day in advance, covered in the refrigerator. The mayonnaise will be used in the crab cake mixture. Any leftover is terrific on a roast beef or chicken sandwich.
Nutrition Facts : Calories 499.2, Fat 55.8, SaturatedFat 4.5, Cholesterol 46.1, Sodium 16.6, Carbohydrate 0.8, Fiber 0.2, Sugar 0.2, Protein 0.8
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