Savory Crab Bread Pudding Eggs Benedict

  





Ingredients

• 1 tablespoon butter 
• 3 cups dry bread cubes 
• 1 teaspoon vegetable oil 
• 4 strips bacon, chopped 
• 2 tablespoons of garlic, minced 
• 1/4 cup minced onion 
• 1/4 cup minced red bell pepper 1
• /3 cup chicken broth, or more as needed 
• 1/3 cup heavy cream 
• 1 large egg 
• 1/2 lemon, juiced 
• 1 tablespoon chopped fresh tarragon 
• 1 teaspoon fresh lemon zest 
• 4 ounces fresh lump crabmeat 
• salt
• pepper
• 1 pinch cayenne pepper
• 1/4 cup hollandaise sauce 1 pinch cayenne pepper, for garnish

 
  



























Poached Eggs

• 1/2 tablespoon distilled white vinegar 
• 2 egg
• water

Directions

1.Preheat oven to 400 degrees F (200 degrees C).
2. Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
3. Place bread cubes into a large bowl, set aside.
4. Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.
5. Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
6. Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
7. Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
8. Stir in 1 egg, lemon juice, tarragon, and lemon zest.
9. Mix in crabmeat, salt, black pepper, and cayenne pepper.
10. Spoon mixture into prepared ramekins and bake in the preheated oven until tops are golden brown, about 20 minutes.
11. Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat.
12. Pour in vinegar, reduce heat to low, and simmer.
13. Crack 1 egg into a small bowl; holding the bowl just above the surface of the simmering water, gently slide the egg into the water. Repeat with the remaining egg.
14. Poach both eggs until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes.
15. Remove eggs with a slotted spoon, dab on a kitchen towel to remove excess water, and transfer to a warm plate.
16. Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.

Cuban Style Oxtail Stew

Ingredients

• 4 lbs oxtails, disjointed 
• 1/4 cup olive oil 
• 1/2 cup dry cooking wine 
• 1 teaspoon salt olive oil (for frying) 
•  2 1/2 cups diced onions 
• 2 1/2 cups diced green peppers 
• 2 cups diced red peppers 
• 1 cup potato, quartered (about 2 med-large potatoes) 
• 6 garlic cloves, mashed 
• 3/4 teaspoon salt 
• 1/2 teaspoon sazon Accent seasoning (about 1/2 packet) 
• 1/2 teaspoon ground allspice 1 teaspoon nutmeg 
• 1 tablespoon of Oregano 
• 1 tablespoon of Completo Seasoning 
• 1 tablespoon of Cayenne
• 2 bay leaves, dried 2 (8 ounce) cans tomato sauce (Goya) 
• 1 1/2 cups dry cooking wine 
• 2 1/2 cups beef broth

Directions

1. Marinate the meat in a mixture of olive oil, dry cooking wine, and salt at least 8 hours or overnight. Drain marinade and discard. 
2. Brown meat on both sides in olive oil. 
3. Remove the meat and add onion, peppers, carrots, and potatoes. 
4. Saute until the onions are somewhat translucent. 
5. Add garlic/salt mixture and continue cooking for about a minute. 
6. Add remaining ingridients, including meat. 
7. Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender. About 2 hours. 
8. Remove bay leaves and serve hot over white rice.

Best Egg Recipe

I stumbled across this recipe while searching for more interesting & inventive ways to prepare eggs for my favorite meal...Breakfast! Although after reading this recipe you may think, "How is this at all interesting or inventive"? Truth is...it isn't. That's why this recipe has become one of my absolute favorite ways to prepare eggs. The simplicity in both flavor & preparation is what makes it, to me, interesting. I say this only because, in my experience people always tend to fuck up something so simple as scrambled eggs. This is a fool-proof recipe of ensuring beautiful, light, fluffy, exquisite eggs every time.  Feel free to add any extra seasonings or ingredients to your eggs to make them your own!


Ingredients

• 2 1/2 tbsp melted Butter 
• 8 Eggs 
• 1 tsp Salt 
• 1 tsp Pepper 
• 3/4 cup whole milk

Directions

1. Preheat oven to 350 degrees. 
2. Pour melted butter into a glass 9x13 baking dish. 
3. In a large bowl whisk together eggs, salt & pepper until well blended. Gradually wisk in milk & Pour mixture into baking dish. 
4. Bake uncovered for 10 minutes then stir & bake another 10-15 minutes till eggs are set. 
5. Serve immediately, as eggs will continue to cook with it's own heat if left to set. 

Servings: 4

Spicy Red Pepper Jelly

Ingredients

• 2 Red Peppers 
•  1 Scotch Bonnet Pepper 
•  1 1/4 cup Sugar 
• 1/2 cup apple cider 
• Salt 
• Zest juice lemon 
• 1 Ginger Root, finely diced

Directions

1. Put Peppers In a food processor & pulse.
2. Put rest of ingredients in a saucepan and cook over med-high heat.
3. Cook till bubbling then drop the heat and let simmer for 30 minutes.

Goes w/ lamb, chicken, fish & spring rolls.

Jerk Ribeye

Ingredients

• 4 beef rib eye steaks cut 1” thick 
• 1 tablespoon garlic powder 
• 1 tablespoon onion powder
• 2 teaspoons sugar
• 2 teaspoons salt  
• 2 teaspoons thyme  
• 2 teaspoons ginger 
• 2 teaspoons allspice  
• 1 teaspoon pepper 
• 1 teaspoon cinnamon 
• 1/2 teaspoon cayenne 
• 1/4 teaspoon nutmeg

Directions

1. In small bowl combine rub ingredients then sprinkle each side of the steaks well with the mixture.

2. Grill over medium coals for 10 minutes per side.

Metronomy Remixes

A friend of mine hipped me to 'Metronomy' a little while back and while I think 'English Riviera' was the best album of 2011, their recent remix album which you can cop here on iTunes. My mind was totally blown after hearing a few of these new remixes from other artists. Below is a little taste of The English Riviera (Unreleased Remixes), Enjoy and You're Welcome.