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Receta Eggs "Benedict" With Quail Eggs, Spiced Biscuits And Lemongrass Crab Fennel Salad

Name: Eggs "Benedict" With Quail Eggs, Spiced Biscuits And Lemongrass Crab Fennel Salad
Ingredients: 12 x quail Large eggs; 1 Tbsp. rice wine vinegar Water; 2 3/4 c. bread flour; 2 3/4 c. cake flour; 1/2 Tbsp. salt; 3/8 c. sugar; 1 tsp ancho chile pwdr; 4 Tbsp. baking pwdr; 1/2 Tbsp. chopped fresh thyme Zest of above lemon chopped; 1/2 c. chilled butter - (4 ounce); 2 whl Large eggs; 12 ounce buttermilk - (place Large eggs in pint c. and top fill with lowfat milk to the top); 2 x lemongrass stalks, white part only finely chopped; 1/2 c. extra-virgin extra virgin olive oil plus; 1 Tbsp. extra-virgin extra virgin olive oil; 3 x scallions cut 1/16" slices, green and white parts separated Juice of 1 lemon; 1/2 Tbsp. coarsely-grnd toasted coriander; 1 lrg fennel head de-cored, and shaved paper thin; 1/2 lb fresh crab leg meat picked over Salt to taste Freshly-grnd white pepper to taste

de Global Cookbook

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Ingredientes

12 x quail Large eggs
1 Tbsp. rice wine vinegar Water
2 3/4 c. bread flour
2 3/4 c. cake flour
1/2 Tbsp. salt
3/8 c. sugar
1 tsp ancho chile pwdr
4 Tbsp. baking pwdr
1/2 Tbsp. chopped fresh thyme Zest of above lemon chopped
1/2 c. chilled butter - (4 ounce)
2 whl Large eggs
12 ounce buttermilk - (place Large eggs in pint c. and top fill with lowfat milk to the top)
2 x lemongrass stalks, white part only finely chopped
1/2 c. extra-virgin extra virgin olive oil plus
1 Tbsp. extra-virgin extra virgin olive oil
3 x scallions cut 1/16" slices, green and white parts separated Juice of 1 lemon
1/2 Tbsp. coarsely-grnd toasted coriander
1 lrg fennel head de-cored, and shaved paper thin
1/2 lb fresh crab leg meat picked over Salt to taste Freshly-grnd white pepper to taste

Direcciones

In a 2-qt sauce pan filled 2/3 of water add in vinegar and bring to a boil. On a simmer, open Large eggs into the water and try to gather the whites around the yolks. Cook only briefly, 1 to 2 min, should keep the Large eggs runny.
For the Spiced Biscuits: In a food processor, combine all dry ingredients, thyme and zest. Add in chilled butter and pulse to small pcs. Add in egg-lowfat milk mix and incorporate. Don't over mix. Remove from processor and roll out on a floured surface. Using a 2-inch round pastry cutter, make circles and bake on parchment paper at 350 degrees for 12 to 14 min till golden. A tester should come out cleanly. (Makes 12 biscuits, 2 per serving)
For the Lemongrass-Crab-Fennel Salad: In a small saute/fry pan on medium heat, add in 1 Tbsp. oil and saute/fry lemongrass and scallion whites till soft, about 4 min. Season and set aside. In a bowl, whisk together juice, coriander, scallion greens and remaining oil. Add in lemongrass and check for seasoning. In another bowl, mix crab and fennel. Add in 2/3 of the vinaigrette and toss to coat. Check for seasoning.
For Plating: Cut the biscuits in half. Lay a little salad down to prevent sliding and place the bottom half on the salad. Top with small mound of salad the top with egg. Drizzle on vinaigrette and rest top of biscuit against the mound.
This recipe yields 4 servings.
Beverage Suggestion: Jasmine Tea, Black Coffee, Fresh Orange Juice