First and foremost, let’s get something out of the way here, faithful readers. What you see pictured above here in not a version of Toad in the Hole, which is a common misconception. This is a version of Egg in the Basket, or Egg in a Frame as it is sometimes known. Click the link above, Toad in the Hole is something else.

OK, moving on. My use of bread pudding is well documented, as well as my love of eggs. I have been brain storming how to get a poached egg onto a dessert for some time now, or any kind of egg preparation; and here finally achieved it at tentop’s Supfast. The first version had a coffee poached egg, which had an intensely delicious coffee flavor, but looked like a decaying fetus. I plated the pudding and then the poached egg, then covered it with candied nuts. It still looked like hell. The next version omitted the egg, and we rallied in the end with a true Egg in The Basket, as seen above. The finished dish had banana caramel, coffee salt, candied macadamia, and molasses whipped cream. I scored the bread needed for this from my friend Kathy a.k.a. adoxograph who works at Baker & Spice. She is a laminated dough master, and totally hooked me up. The bacon used was of the un-smoked variety from none other than Tails & Trotters.

Bacon Bread Pudding

6 oz soft butter
6 oz bacon fat
14 oz brown sugar

10 eggs

1 1/2 qts heavy cream
1 1/2 qts half & half

1 1/2 lbs bacon fully cooked drained, and diced

Day old croissants, brioche, or challah.

]]> http://mrjeffmccarthy.com/2011/06/14/bacon-bread-pudding-egg-in-the-basket/feed/ http://mrjeffmccarthy.com/2009/11/09/chicken-broccoli-gratin-bacon-fat-biscuits/ http://mrjeffmccarthy.com/2009/11/09/chicken-broccoli-gratin-bacon-fat-biscuits/#comments Tue, 10 Nov 2009 03:39:52 +0000 mrjeffmccarthy http://mrjeffmccarthy.com/?p=1856

Just something I threw together for me and wifey on a Monday night.  I’ve been cooking for her when I can, usually Mondays, and usually chicken.  My lovely better half has a very refined palate; that is to say she won’t eat shit.  So it’s normally chicken I cook, I’ve perfected my fabrication, brining and crispy skin.  This Monday, however, I had breasts. In an attempt to church them up with limited resources, we’ve got this little dish here.  I worked my way through a handful of recipes in J.O.C., and what I realized I wanted was a gratin. Saucy, cheesey crusty, etc.  It’s was a rainy northwest winter day and after a haircut and a Fremer run I was drinking beers and cooking.  My other big goals for the day involved blogging, flogging, and not jogging.

Bacon Fat Biscuits adapted from J.O.C recipe

1 3/4 cups flour

3 tsp baking powder

1 tsp salt

5 bacon fat

1 tbslp butter

3/4 cup half & half

flour for dusting

1. Pre heat oven to 450.  Sift the dry ingredients into the bowl of a stand mixer.

2. Measure and freeze the bacon fat and butter. Micro plane it into the dry ingredients.

3. Mix the dough with the paddle attachment on low speed just into a loose wad begins to form.

4. Turn the dough out onto a lightly floured surface and pat into a disk with floured hands.

5. Cut desired shapes and bake 12-15 minutes, again G.B.D.

Serve with:

Chicken & Broccoli Gratin

2 brined chicken breasts

2 cups blanched Broccoli

2 oz parmesan

2 oz cheddar grated

1 oz dolloped buitter

1 slice oven dried bread of your choice

1/2 cup candied walnuts

2 tblsp flour, plus more for dredging

1 cup chicken stock

1 tsp chicken demi

2 tsp sherry vinegar

salt and pepper to taste

1. Brine the chicken breast and blanch the broccoli if you haven’t already.  Drain and dry the chicken. Hold in the fridge with the blanched broccoli.

2. Pulverize the parm, bread, and walnuts in a food processor, reserve.

3. Dust the chicken with flour and sear it in a hot pan, finish in a 400 degree oven.

4. Remove the chicken from the pan and hold at room temp.  Add the flour to the pan and it’s drippings, cook for two minutes.  Add the stock stock and demi whisk smooth.

5.  Cook the gravy for 5 minutes.

6. Slice the chicken and arrange it and the broccoli in the desired pan.  Spoon on the gravy.  Cover it with the crumbs, grated cheddar and dolloped butter

7. Bake for 10 minutes, then turn on the broiler.  Broil until crust is G.B.D.

The first night of the new dessert menu for Carlyle…well…it kicked ass.  The Car Bomb was of course the big seller, closely followed by The Deep Fried Caramel Apple Bread Pudding.  I was really happy with how the Cheesecake Three Ways went out, it was a study in cheesy custard.  We only sold two Velvet Elvis, but it was so great to hear the chef call it out across the kitchen, and to see dessert go out with bacon on it.  When the runner picked it up I called “Elvis has left the kitchen!”  The Rosemary Pinenut Tartlette was the sleeper, but a guest told the owner it was “damn good.”  I also put out a special order Apple Pie, for which we charged an exorbitant price.  The menu was so well recieved by the staff and guests it almost made me forget about this.

My buddy Matt Peasner set me up with this burger because he thought I might eat it easier with my tender healing wrist.  As soon as he brought it into the kitchen and gave it to me, three people (including two sous chefs) said “OOOOH I want one!!” Case and point…first thing you eat with is your eyes.  Matt is a solid cook, who has also dabbled in pastry, and he never leaves the restaurant without making sure I’ve eaten.  Rock on Peasner!!

So I’ll be heading back to work on Wednesday.  I’m feeling about 87% arm/wrist efficiency,  and 75% arm strength,  but 110% readiness to get back to work.  I’ll only be part time until mid-November, and will have to look for other ways to generate revenue.  A second and third job will be in order to help me get back on my feet, and start saving for Kate and I’s trip Europe in April.  I’m hoping to heal up enough for some mid or late season snowboarding as well.

Remember the clarified butter that Jaybill and I made to poach pork loin?  Well,  when we got some ultra-delicious looking lamb sausage from New Seasons, so did we.  After poaching about twenty minutes in 140 degree butter these babies were bursting with  buttery goodness.   So we lightly browned them, then devoured them.  This is the first time we made sausage that Jaybill was only able to eat one.  I on the other hand, ate two, and then butter poached bacon the following morning.  When I die way too young from massive heart failure, it will be with a big smile on my face.

Are you a chef or cook with exciting ideas about food?  Have you ever wondered what it would take to set up a blog showcasing your beautifully delicious food?  Could that blog be part of a community where other chefs like you can exchange ideas?  Can you could send pictures, directly from your phone of  specials or ideas to the web? Yes, you can.  And we can help. Diana Cicco of Food Arts magazine writes that “A blog is a low cost way to build word of mouth and buzz about your restaurant or yourself.”   A blog can also be a useful way of brainstorming with other chefs, and spreading knowledge and passion about food.   We can bulid a website featuring a blog, recipes, pictures that you can easily update from phone, home, or restaurant.   Imagine you were opening a new place,  or developing an exciting new menu, you could get customers excited about the food before they even ate it.  A simple text message could quickly post to your site, creating buzz on the web about all your culinary adventures.  These blogs will all link together to form a community where users can access a wealth of information.  Sound interesting?  Right now we are searching for some talented people to make up our core users, chefs who are willing to publish rich content about food and kitchen life.    Respond to this post, or email me at mrjeffmccarthy(at)yahoo(dot)com for more info.

There’s nothing  to do when you get hurt but crack a beer, take some drugs, go into the cave and pop in Goonies.  The cave is where you pull the shades, shut the lights, turn off your phone. and stay there till the next day. You might also go to the cave with a really bad hangover.   Its also where One Eyed Willy hangs out, in his boat, waiting for YOU to come and steal his treasure.