Sunday, October 27, 2013

Recipe: Eggs Benedict

This composition is a combination of several recipes. The Hollandaise Sauce is based on a recipe from the March 2011 Cook's Illustrated and the method for poached eggs is from the May 2007 Cook's Illustrated as demonstrated in a 2013 on-line video. Read the story behind this dish in Sunday, Dinner for TwoMakes 2 servings.


Hollandaise Sauce

6 tablespoons unsalted butter
3 large egg yolks
¼ cup boiling water
1 teaspoon lemon juice
1/16 teaspoon cayenne pepper
table salt

Poached Eggs
1 teaspoon table salt
2 tablespoons distilled vinegar
4 large eggs
table salt and black pepper
Eggs Benedict
2 English muffins, split in half
4 slices Canadian bacon


  1. In advance, soften 6 tablespoons of unsalted butter at room temperature.
  2. Create a double boiler: Place a heat proof bowl in a sauce pan of just barely simmering water, making sure the bowl does not contact the hot water.
  3. Bring a kettle of water to boil.
  4. Crack 2 eggs each into 2 tea or coffee cups and set aside.
  5. For the poached eggs, fill a large skillet with water to within ½-inch of the top, add salt and vinegar, and heat on medium to almost boiling.
  6. In the double boiler, whisk the butter and egg yolks together until smooth.
  7. Whisk in ¼ cup boiling water and continue whisking until the sauce thickens and reaches 160°, 7 to 10 minutes.
  8. Remove the double boiler from the heat, stir in lemon juice and cayenne, and season to taste with table salt. Leave the bowl with the Hollandaise sitting over the hot water to keep the sauce warm.
  9. Toast the four English muffin halves and warm the Canadian bacon in the microwave oven.
  10. Bring the water in the skillet to a boil then remove it from the heat.
  11. Lower the lips of the cups with the eggs gently into the hot water and tip them so the eggs slide into the hot water.
  12. Cover the skillet and poach the eggs for 4 minutes.
  13. With a slotted spoon, gently remove the eggs to a paper towel to drain. Season with table salt and black pepper.
  14. On each of the toasted English muffin halves, add the warm Canadian bacon, carefully add a poached egg,  cover with Hollandaise, and serve.

Assemble the ingredients, including butter, egg yolks, and lemon juice for the Hollandaise.
The measuring cup stands ready for the boiling water.
Eggs ready for poaching.
Poaching water warming in a large skillet.
In a double boiler whisk together butter and egg yolks.
Add boiling water and continue whisking until the sauce is thick and smooth, remove from heat and add lemon juice, cayenne pepper, and salt.
Bring water to a boil, remove from heat, gently slide in the eggs, then cover.
After 4 minutes remove the poached eggs to paper towels to drain and season with alt and pepper.
Assemble the meal with toasted English muffins, warmed Canadian bacon, poached eggs, dress with Hollandaise, and serve.

Tuesday, October 1, 2013

Recipe: Baltimore Pit Beef

Based on the recipe from the June 2011 Cook's Country Read the story behind this dish in Sunday, Dinner for TwoMakes many servings.



Tiger Sauce
½ cup mayonnaise
½ cup hot prepared (not creamy) horseradish
1 teaspoon lemon juice
1 garlic clove
Pit Beef
4 teaspoons kosher salt
1 tablespoon paprika
1 tablespoon pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 boneless top sirloin beef roast (about 4 pounds)
kaiser rolls
1 onion 


  1. Mince the garlic or pass it through a garlic press.
  2. In a small bowl, whisk the garlic together with the mayonnaise, horseradish, and lemon juice. Refrigerate until needed.
  3. In a small bowl, combine the dry seasonings for the beef.
  4. Trim the roast of any fat cap and veins of hard fat then cut it in half.
  5. Pat the roasts dry and rub with 2 tablespoons of the seasoning mix.
  6. Wrap the roasts in plastic wrap and refrigerate for 6 to 24 hours.
  7. Clean the grates on a gas grill, turn all burners to high, and heat with the lid closed for 15 minutes or so.
  8. Leave the primary burner on high and turn off the other burners.
  9. Unwrap the roasts and place them on the cool side of the grill, using a sheet of aluminum foil to shield them from the hot side of the grill (see photo below).
  10. Close the grill lid and cook until the meat registers 100°, 30-60 minutes.
  11. Remove the roasts from the grill, discarding the foil.
  12. Pat them dry and rub with the remaining seasoning mixture.
  13. Place the roasts on the hot side of the grill and cook, covered, turning as needed to char all sides of the meat and cook it to 125&def;.
  14. Remove roasts from grill, tent loosely with foil, and rest for 15 minutes.
  15. Slice meat across the grain and serve on kaiser rolls with the tiger sauce and some thinly sliced onion.
Whisk together mayonnaise, horseradish, lemon juice, and pressed garlic to make tiger sauce.
Cut roast in half and trim, pat dry, apply spice rub, wrap, and refrigerate for 6 to 24 hours.
Cook the beef on the cool side of a gas grill, shielding it from the highest heat with foil, to an internal temperature of 100°.
Remove from grill, add the remaining spice rub, and cook on the hot side of the grill to an internal temperature of 125°.
After the meat rests, slice it thinly against the grain and serve on a bun with the tiger sauce.