Eggs Blackstone

Eggs Blackstone
Eggs Blackstone

 

 

 

 

 

 

 

Eggs Blackstone

Eggs Blackstone is an adaptation of Eggs Benedict, which has as many recipes do, a number of different origin stories.  About the only sure thing is that it was probably invented in New York City.

Eggs Blackstone works well for breakfast, brunch, light lunch or dinner. It can be served as a stand alone item or with any number of complimentary side dishes.

Ingredients for Eggs Blackstone

The ingredients in this recipe are per person so simply multiply the ingredients by the number of persons you are serving.  One recipe of Hollandaise sauce will serve about 4 persons.

Blender Hollandaise

I found this recipe years ago in the N.Y. Times Cook Book.  I changed it slightly but it still produces a delicious Hollandaise with very little effort.  The ingredients for this should be prepared in advance of poaching the eggs and made once the eggs are cooking.

  1. 3 Fresh Egg yolks
  2. 1 ½ sticks unsalted butter
  3. ¼ tsp salt
  4. ¼ tsp. pepper
  5. 2-3 dashes of Tabasco
  6. 1 Tbs fresh lemon juice
  7. ½ tsp paprika
Directions for Blender Hollandaise

Place the butter in a small sauce pot and melt on medium to low heat once melted remove from heat and allow to cool slightly ( you do not want the butter to be too hot as if it is it will scramble the eggs when blended).

In a blender place the yolks, salt & pepper, Tabasco, lemon juice and paprika.  Pulse the blender a few times to mix the ingredients.   With the blender on medium speed add the butter in a constant stream until all is combined.  The sauce should be thick, not runny or watery.  Once the sauce is thickened you have the option of adding different ingredients to make a number of different sauces.  Do not add anything other than the basic ingredients to the “mother sauce” as doing so will break the sauce.

Ingredients for Eggs Blackstone
  1. 2 fresh whole eggs per person
  2. 1 toasted english muffin halved
  3. 2 thick slices of tomato lightly salted
  4. 1-2 slices of bacon well done cut in half
  5. Saute pan with about 2 inches of water lightly salted and with 1 Tbs white vinegar added
Directions for Eggs Blackstone

Take the slices of bacon cut in half and cook to your desired amount of doneness.  Place on a paper towel to drain

Cut the tomato into ¼ inch or thicker slices and lightly salt.

In a saute pan with the salt and vinegar, bring the water up to a boil and then reduce to a slow simmer.

Place the eggs one at a time in a small cup or bowl and with the lip of the cup just touching the water pour the eggs into the water. allow to cook for 3- 5 minutes until the whites are set and the yolks still slightly runny*.

Once you begin to poach the eggs, finish the Hollandaise and reserve to a gravy boat or warm bowl.

Place the English muffin halves on a plate, place a tomato slice on top of each half.  Place 2-3 pieces of bacon on top of the tomato.  

Remove the poached eggs from the water pat dry with a paper towel and place on top of the bacon.  Spoon the Hollandaise over all and serve.

*  You can prepare the eggs in advance, once done place into a bowl of iced water to stop the cooking and then into a pan of warm water to hold until serving.  Just place back into simmering water for a minute to bring back up to heat before assembly.

 

Here are a few items to help make this recipe:
Oster 6706 6-Cup 450-Watt, 10-Speed Blender, Black
Simply Calphalon Nonstick 4-cup Egg Poacher with Cover
Wolfman’s Muffin Master English Muffin Splitting Tool

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

A nice english muffin, a nicer egg, an even nicer eggy sauce, some sort of red thing, and BACON!!!!!, I howl with delight for anything BACON!!! This one gets 5 paws for sure!

 

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Eggs Blackstone
Serves 4
Write a review
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
For the Blender Hollandaise
  1. 3 Fresh Egg yolks
  2. 1 ½ sticks unsalted butter
  3. ¼ tsp salt
  4. ¼ tsp. pepper
  5. 2-3 dashes of Tabassco
  6. 1 Tbs fresh lemon juice
  7. ½ tsp paprika
For the Eggs Blackstone
  1. 2 fresh whole eggs per person
  2. 1 toasted english muffin halved
  3. 2 thick slices of tomato lightly salted
  4. 1-2 slices of bacon well done cut in half
  5. Saute pan with abour 2 inches of water lightly salted and with 1 Tbs white vinegar added
For the Hollandaise
  1. Place the butter in a small sauce pot and melt on medium to low heat once melted remove from heat and allow to cool slightly ( you do not want the butter to be too hot as if it is it will scramble the eggs when blended).
  2. In a blender place the yolks, salt & pepper, tabassco, lemon juice and paprika. Pulse the blender a few times to mix the ingredients. With the blender on medium speed add the butter in a constant stream until all is combined. The sauce should be thick, not runny or watery. Once the sauce is thickened you have the option of adding different ingredients to make a number of different sauces. Do not add anything other than the basic ingredients to the "mother sauce" as doing so will break the sauce.
For the Eggs Blackstone
  1. Take the slices of bacon cut in half and cook to your desired amount of doneness. Place on a paper towel to drain
  2. Cut the tomato into ¼ inch or thicker slices and lightly salt.
  3. In a saute pan with the salt and vinegar, bring the water up to a boil and then reduce to a slow simmer.
  4. Place the eggs one at a time in a small cup or bowl and with the lip of the cup just touching the water pour the eggs into the water. allow to cook for 3- 5 minutes until the whites are set and the yolks still slightly runny*.
  5. Once you begin to poach the eggs, finish the Hollandaise and reserve to a gravy boat or warm bowl.
  6. Place the English muffin halves on a plate, place a tomato slice on top of each half. Place 2-3 pieces of bacon on top of the tomato.
  7. Remove the poached eggs from the water pat dry with a paper towel and place on top of the bacon. Spoon the Hollandaise over all and serve.
Notes
  1. You can prepare the eggs in advance, once done place into a bowl of iced water to stop the cooking and then into a pan of warm water to hold until serving. Just place back into simmering water for a minute to bring back up to heat before assembly.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

   If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

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  copyright © rantsravesandrecipes 2014 all rights reserved

 

Cornbread Sloppy Joe Casserole

cornbread and pork casserole
cornbread and pork casserole

 

 

 

 

 

 

 

Cornbread Sloppy Joe Casserole

I found the basis for this recipe on the back of a “Manwich Sloppy Joe” sauce.  It will work well with just about any type of left over meat or ground beef.  If your going to use ground beef you should figure on at least 8 ounces per person and 2 pounds + 1 large can of sloppy joe = 4 servings.  It is a relatively easy to make recipe and is quite filling.

Ingredients for Cornbread Sloppy Joe Casserole

Serves 2-4 persons

  1. 2 pounds ground beef
  2. 1 medium onion finely chopped
  3. 2 stalks celery finely chopped
  4. 1 large can sloppy joe sauce
  5. 1 bx Jiffy corn muffin mix
  6. 1 egg
  7. 1/3 cup milk
  8. 4-5 Tbs butter

 

Directions for Cornbread Sloppy Joe Casserole

Preheat oven to 400º

Liberally grease a 9 x9 inch baking pan with the 2-3 Tbs of butter.

In a large saute pan with 2-3 tbs of butter saute the onion and celery until soft.  When the vegetables begin to soften add the ground beef and brown. 

Once the beef is cooked (if the pan is large enough, mix in pan or transfer beef to a large bowl) add the sloppy joe sauce and mix completely.  Pour into the greased baking pan.

In a large bowl combine the muffin mix egg and milk and stir until combined and fairly smooth.  The mix will be slightly lumpy but that’s OK.

Spoon the cornbread over the top of the ground beef covering it completely.

Bake for 25 minutes until the cornbread has risen and is slightly browned on top.

 

Here are a few items to help make this recipe:
Le Creuset Heritage Stoneware 9″ Square Dish, Cherry
OXO Good Grips Large Silicone Flexible Turner
OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set, White

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

It’s Beef, it’s delicious corn bread, a tastey sauce to boot!  What’s not to love?  5 paws

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Cornbread sloppy Joe Casserole
Serves 4
Write a review
Print
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Ingredients
  1. Serves 2-4 persons
  2. 2 pounds ground beef
  3. 1 medium onion finely chopped
  4. 2 stalks celery finely chopped
  5. 1 large can sloppy joe sauce
  6. 1 bx Jiffy corn muffin mix
  7. 1 egg
  8. 1/3 cup milk
  9. 4-5 Tbsbutter
Instructions
  1. Preheat oven to 400º
  2. Liberally grease a 9 x9 inch baking pan with the 2-3 Tbs of butter.
  3. In a large saute pan with 2-3 tbs of butter saute the onion and celery until soft. When the vegetables begin to soften add the ground beef and brown the beef.
  4. Once the beef is cooked (if the pan is large enough mix in pan or transfer beef to a large bowl) add the sloppy joe sauce and mix completley. Pour into the greased baking pan.
  5. In a large bowl combine the muffin mix egg and milk and stir until combined and fairly smooth. The mix will be slightly lumpy but that's OK.
  6. Spoon the cornbread over the top of the ground beef covering it completely.
  7. Bake for 25 minutes until the cornbread has risen and is slightly browned on top.
Adapted from Manwhich Sloppy Joe Sauce
Adapted from Manwhich Sloppy Joe Sauce
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved

 

Sweet Dijonnaise Sauce for Ham

Sweet Dijonnaise Sauce
Sweet Dijonnaise Sauce

 

 

 

 

 

 

 

 

Sweet Dijonnaise Sauce for Ham

Looking for a great sauce for ham.  Well here it is.  Slightly sweet and slightly tangy is is a perfect accompaniment  for ham.  Easy and quick to prepare I think you’ll love it.

Ingredients for Sweet Dijonnaise Sauce

  1. 1/2 cup Dark Brown Sugar
  2. 2 Tbs Dijon mustard
  3. 1 cup of milk warmed
  4. 2 Tbs white wine vinegar
  5. 1 Tbs dried Tarragon
  6. 1 tbs corn starch

Directions for Sweet Dijonnaise Sauce

In a small sauce pan heat the milk on medium heat.  In another sauce pan place the sugar, mustard, vinegar and tarragon and on low heat melt.  Once all is melted and slightly liquid add the corn starch and whisk to fully incorporate.  When the corn starch is fully Incorporated add the warmed milk and slowly bring it up to a boil stirring constantly.  Once it reaches near the boiling point it will begin to thicken.

When the sauce is thickened serve on the side with your choice of ham.

Here are a few items to help make this recipe:
Cuisinart 719-14 Chef’s Classic Stainless 1-Quart Saucepan with Cover
OXO Good Grips 9-Inch Whisk
Onesource 8-Piece Deluxe Stainless Steel Measuring Cup and Measuring Spoon Set

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

A sweet sauce and ham to go with it! Life can’t get any better. 5 paws!

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Sweet Dijonnaise Sauce
Serves 4
A sweet sauce for Ham or Ham Steak
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1/2 cup Dark Brown Sugar
  2. 2 Tbs Dijon mustard
  3. 1 cup of milk warmed
  4. 2 Tbs white wine vinegar
  5. 1 Tbs dried Tarragon
  6. 1 tbs corn starch
Instructions
  1. In a small sauce pan heat the milk on medium heat. In another sauce pan place the sugar, mustard, vinegar and tarragon and on low heat melt. Once all is melted and slightly liquid add the corn starch and whisk to fully incorporate. When the corn stach is fully incoporated add the warmed milk and slowly bring it up to a boil stirring constantly. Once it reaches near the boiling point it will begin to thicken.
  2. When the sauce is thickened serve on the side with your choice of ham.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved