Place 1 tablespoon of butter in a Dutch oven or a large heavy pot over high heat. Swap ham or sausage for pickled pork (it can be hard to find in some places). Swap andouille for your favorite smoked sausage. Place the eggs back into simmering water to reheat. Store poached eggs in water, in the refrigerator. If poaching your eggs in advance, cook them gently until they are just set and place them in an ice water bath. Beans, eggs and rice cakes can all be made the day before. Add vinegar to the water when poaching the eggs it will help coagulate the whites around the yolk. Technique tips: Don't salt the beans until they are tender the pickled pork will season the pot. The salty, almost sweet flavor of the pickled pork, creamy and spicy red bean sauce with Louisiana rice, flavorful andouille, plump poached eggs and tangy hollandaise sauce make it irresistible. It is such an iconic brunch dish, an all-time favorite of ours. Since he signed his name "Red Beans and Ricely Yours," we think this jazzy dish does him justice. As we celebrate the festival season, it's impossible to not think of Louis Armstrong. The king of egg dishes is named after the king of jazz.
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