Now I know why people love eggs bennedict

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Having never had them before, I decided to give it a crack…mostly to experiment with making hollandaise sauce. The sauce was the only thing I kept traditional.

 

Not being a big fan of them, I replaced the customary english muffins, I did a blue cornmeal hoe cake filled with roasted corn, roasted [and seeded] jalepeno, and scallion. I pan fried these in butter.

 

I was about 8 years old at my grandparent’s house the last time ate Canadian bacon… needless to say i didn’t have any just laying around. I did have a spicy lamb and pork linguisa sausage (left over from my scottish egg experiment) which I thought would do nicely. I pan fried it whole, then sliced it about 1/4″ thick.

 

No poached eggs here, I went Sous Vide at 62.2C…although the immersion circulator crept up to 64C once…no worries the yolks were still right at the edge of custardy and the whites silky smooth. I can’t imagine how a poached egg is better than this.

 

Enough talk, here are the results! (played around with plating a bit…which one do you like best?

 

 

 

Duck confit!

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Duck cooked confit in sous vide for 10hrs at 79.8C served with field green salad dressed in orange lavender vinaigrette, supreme of orange, roasted beet confetti, and a Napoleon of fingerling potatoes (fried in duck fat of course!) and goat cheese topped with crispy fried shallot.

Souffle

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Chocolate chili:

Chocolate peanut butter: a little dense for my liking…didn’t have enough eggs and I busted the last yolk:(

~Alvin Schultz

Shrimp and grits

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My first time cooking grits!

Hell Freaking Yeah

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Potato-cheese souffle…eat your heart out Whitney!

 

 

 

Lamb and Skordalia Espuma

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Lamb marinated in rosemary and a bit of lavender. Sous Vide @ 56.7C for about 1 hour.

Skordalia potato foam.

Burning rosemary sprig.

Extra virgin olive oil powder.

 

 

Scotch Egg

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Scotch Egg:

Boiled for 3 min, cooled, wrapped in lamb and pork linguisa, breaded in panko, lightly fried.

Served atop coarse mustard with a pinch of salt.