Keep scrolling down, recipe to follow. But first...
This is a Bobby Flay recipe. He serves this at his Bar American Restaurant as "The Preakness Benedict" in honor of Maryland's contribution to the Triple Crown horse race.
Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend taken from his TV Series of the same name.
I was recently given the chance to review the book. What follows is a review of the recipe as well as a review of the book. What follows is my opinion. Honest as the day is long.
Two Words... LOVED IT!
I will admit that I have a bot of a man crush on Bobby. Generally whenever he is on TV I either tape em or watch em live. His "Throwdown with Bobby Flay" series to me is one of the best of the Food Network shows. 2 ways to cook the same dish... very inspiring. Grilling is my first food love, the "Barbecue Addiction" series was practically a religious experience.
I watched Brunch with Bobby with the same enthusiasm. Loved the series so it is natural to love the book.
Beautiful photos throughout - Wonderful recipes (Bobby and his assistants Stephanie Banyas and Sally Jackson) do quite a bit of testing to insure that the recipes are accessible to every cook, experienced or new want-to-be cooks.
I especially love the chapter on specialty drinks and cocktails. While I rarely take the time to make something like these myself when serving brunch, now that I have the best written out for me, well... will be inspired now! I would not hesitate to recommend this book to an experienced chef, novice cook, or simply someone who wants to add a little something special in the morning.
Here's the legal stuff... "I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!". Love this book and highly recommend it!
Bobby Flay may be best known for his skills at the grill, but brunch is his favorite meal of the week. InBrunch @ Bobby’s he includes 140 recipes starting with the lip-smacking cocktails, both spiked and virgin, that we have come to expect from him, along with hot and iced coffees and teas. He then works his way through eggs; pancakes, waffles, and French toast (including flavored syrups and spreads); pastries (a first) and breads; salads and sandwiches; and side dishes. Pull up a seat and enjoy a Sangria Sunrise, Carrot Cake Pancakes with Maple-Cream Cheese Drizzle, Sautéed Bitter Green Omelets, and Wild Mushroom-Yukon Gold Hash. This is how Bobby does brunch.
Crab Cakes Eggs Benedict
- FOR THE CRAB CAKES - Needs 1 Hour to Overnight Rest
- 1/2 Cup Mayonaisse
- 2 TBS Dijon Mustard
- 2 TBS Prepared Horseradish
- Juice and zest of 1 medium Lemon
- 1/4 tsp Cayenne pepper
- Pinch of Salt and pepper
- 1-1/2 Pounds Lump Crab Meat, be sure to pick over to remove any shell
- 2 Green Onions, thinly sliced both white and green parts. Plus additional for garnish
- 3 TBS Flour
- 2 Large Eggs, beaten
- 2-1/2 Cups Panko Bread Crumbs
- 1/4 Cup Canola Oil
- FOR THE JOHNNY CAKES - 1 Cup plus 2 TBS Flour
- 1/2 Cup plus 1 TBS Corn Meal
- 2 TBS Sugar
- 1 TBS Baking Powder
- 2 tsp Sea Salt
- 3/4 Cup Whole Milk
- 2 tsp Clover Honey
- 2 Large Egg YOLKS ONLY
- 2 Large Egg WHITES ONLY
- 6 TBS Butter, Melted
- FOR THE "Old Bay" HOLLANDAISE SAUCE - 3 Large Egg YOLKS ONLY
- Juice and Zest of 1 Lemon
- 12 TBS, 1-1/2 Sticks, Mutter, melted
- 2 tsp Old Bay Brand Seasoning Mix
- FOR THE CRAB CAKES, whisk together the Mayo, Mustard, Horseradish, Lemon juice and zest and Cayenne Pepper spice. Season with Salt and Pepper. Add the flour and Eggs... stir to mix. Cover and refrigerate for at least an hour and up to 8 hours for the spices to mix and mingle.
- FOR THE JOHNNY CAKES - Whisk together the Flour Cornmeal, Sugar, Baking Powder and Salt. In a separate bowl, whisk together the Milk, Honey and Egg Yolks. In another separate bowl, with a clean whisk, whisk the Egg Whites until STIFF PEAKS FORM (use a stand mixer).
- Add the Milk Mixture to the flour mixture until evenly mixed. Add the Egg Whites and gently fold until combined. Add 2 TBS of the melted butter and mix a final time.
- Heat a large non-stick saute pan, brush the bottom with more of the melted butter. Working in batches, spoon 1/4 cup of the batter into the pan and flatten with a spatula to even out the top of each cake. Cook until light golden brown on each side about a minute and a half per side. Keep warm in an oven until ready to serve. Repeat with remaining batter and butter.
- BACK TO THE CRAB CAKES - Remove Crab mixture from the fridge. Divide into 8 equal size portions. Spread the Panko Bread Crumbs on a plate. Coat top and bottom of the crab cakes with the crumbs and press into a flat pancake shape. Preheat the Canola Oil in a heavy bottomed frying pan over high heat until the oil begins to ripple.
- Saute the cakes until golden brown on each side about 3 minutes per side. Transfer to a preheated warming oven until ready to serve. Repeat as needed to finish all 8 cakes.
- FOR THE HOLLANDAISE SAUCE - Combine all of the ingredients into a small mixing blender. Whirl away for about 3 minutes until the sauce thickens.
- AND FINALLY, POACH 8 EGGS... Work in batches in a large pot of boiling water. Add one at a time, boil for 5 minutes and immediately plunge into an ice water bath to stop the cooking process (Will get the still runny egg yolk you want for this dish.
- NOW ASSEMBLE THE DISH... One Johnny Cake, One Crab Cake, One Poached Egg... Add a couple TBS of the Hollandaise Sauce and garnish with a sprinkle of sliced Green onions.
- Serve WARM and ENJOY!
It's the most important meal of the day. From fancy to simple, there are always ways to dress up a breakfast dish. These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).
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