Eggs Creole & Grits
Serves 4. Recipe is by Patrick Ashton, of New Orleans.
Creole Sauce (see recipe)
4 servings of stone-ground grits, prepared per package instructions
8 vol-au-vent or Pepperidge Farm puff-pastry shells, prepared per package instructions and kept warm
½ cup white vinegar
¼ cup salt
Chopped parsley, for garnish
Chopped green onions, for garnish
1. Prepare Creole Sauce, grits and puff-pastry shells.
2. Fill a deep saucepan with cold water, vinegar and salt for poaching eggs. Bring to a simmer on the stove-top.
4. Crack eggs in small cups. Stir simmering water to a gentle whirlpool. Add eggs gently in water as quickly as possible. Increase heat to boil the water. Cook eggs for 3 minutes, then remove and drain.
5. Remove tops from puff-pastry and discard. Place two pastry on each plate, filling each pastry with a poached egg. Top eggs with Creole sauce and serve grits on the side. Garnish with chopped parsley and chopped green onions.
2 tbls. bacon drippings or olive oil
½ cup chopped onion
½ cup chopped celery
½ cup chopped green bell pepper
Salt, to taste
2 tbls. all-purpose flour
2 tbls. Creole Seasoning (see recipe)
1 bay leaf
2 tbls. tomato paste
2 toes garlic, finely chopped
2 cups fresh or canned whole tomatoes, crushed
2 cups beef stock
2 tsps. Worcestershire sauce
½ cup green onions, finely chopped
1. Heat oil or drippings in a large saucepan. Add the onion, celery and bell pepper. Sauté the vegetables over medium heat for 5 minutes. Add salt and continue to sauté another 5 or 10 minutes.
2. Stir in flour and cook for a few minutes, stirring to make a light roux.
3. Add Creole seasoning, bay leaf, tomato paste, garlic, tomatoes and stock. Cook over moderate heat for 30 minutes to 1 hour.
4. Add the Worcestershire and green onions. Season as necessary.
5. Remove bay leaf before serving.
Note: If using canned stock, be careful of added salt. Canned stocks can be very salty. Use a good Creole seasoning if available, preferably your own blend or a commercial seasoning without salt.
½ cup kosher salt, optional, see below
½ cup garlic powder
¾ cup ground black pepper
¼ cup cayenne pepper
1/4 cup dried thyme
¾ cup dried oregano
¼ cup onion powder
½ cup dried basil
Blend all ingredients in a mixing bowl. Store in a sealed container. I like to leave out the salt. That way I can control the salt level when cooking
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