For the Hash

1 lb. cooked Corned Beef, cut into3/4 inch cubes

2 large Yukon Gold Potatoes, peeled, diced 1/2 "square and blanched

2 med. Carrots, peeled and julienned

1 large Leek, sliced thinly and washed

1 Red onion, peeled and diced

1 Tbsp. Garlic, minced

1 Tbsp. Fresh Thyme, chopped

5 Tbsp. Unsalted Butter

Splash of Worcestershire sauce

Chicken stock

Creole Seasoning

Place a heavy bottomed saucepot over medium high heat.  Melt 2 Tbsp. of the butter, then add the garlic and the leeks, cooking until the leeks are translucent and the garlic is beginning to brown. Add the red onion, carrot and the thyme, continue cooking for two minutes, then add the corned beef and the cooked potatoes. As the mixture cooks,  the potatoes should break down slightly, and it should get sticky. If the mix seems to dry to come together, add just enough chicken stock to help it along. Season with the Worcestershire sauce and the Creole seasoning.   When the mixture is cooled, form into four oval patties 3/4 ' thick

Place a large skillet over medium heat.  Melt the remaining butter,  then cook the four patties until brown and crispy on both sides. Reserve

For the Poached Eggs

2 quarts Water

3 Tbsp. distilled White Vinegar

8 medium eggs

2 Tbsp. Creole Seasoning

¼ c. Hot Sauce

Place the water, vinegar, hot sauce and seasoning into a large shallot pot, bring water to a simmer (165-180') carefully crack each egg into the pot, and let cook 3 to 4 minutes, until the whites are cooked but the yolks still soft.. Carefully remove the eggs with a slotted spoon, and be ready to serve.

For the Red Beans

½ lb. dried Red Kidney Beans

¼ lb. smoked sausage, sliced ¼ inch thick

½ Tbsp. Unsalted butter

1 medium Onion, diced ¼ inch square

2 ribs Celery,  washed, diced ¼ inch square

1 Bell Pepper, diced ¼  inch square

1 Tbsp. Garlic, minced

4 cups Smoked Pork Stock (See Above)

2 Bay Leaves

Splash Worcestershire Sauce

Splash Hot Sauce

Creole Seasoning, to taste

Rinse the kidney beans and soak them overnight.  Soaking speeds the cooking process, and isn't necessary, but I recommend it.

Place a large, heavy bottomed pot over medium high heat. Melt the butter, add the garlic and the sausage. Cook until the sausage is rendered and the garlic begins to brown. Add the onions, celery, bell pepper and bay leaves. Cover the beans with the stock, add the hot sauce and Worcestershire. Bring to a simmer and cook until the red beans are tender. Season with the creole seasoning. Reserve.

For the Hollandaise

1 ½ cups warm clarified Butter

2 Tbsp. fresh Lemon Juice

6 medium Egg Yolks

4 tbsp. White Wine

¼ c. Hot Sauce

Kosher Salt and Freshly Ground Black Pepper to taste

Place the lemon juice, the white wine, and the yolks in a stainless steel bowl and set over simmering water, and whisk until the mixture has thickened and tripled in volume. Reduce the heat, and slowly drizzle in the butter, whisking constantly. If the mixture starts getting too thick, splash a few drops of water into it. When all of the butter is incorporated, mix in the green onions, season with the hot sauce, salt and pepper. Reserve in a warm place.

To assemble, divide the red beans onto four plates, place a warm hash cake on top, then two poached eggs. Finish with the hot sauce hollandaise.


Noon Cooking - February 23, 2011