Eggs Pontchartrain Recipes

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SHRIMP PONTCHARTRAIN



Shrimp Pontchartrain image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons unsalted butter
1 small yellow onion, diced
3 cloves garlic, minced
4 ounces Chardonnay
1 lemon, halved
1 tablespoon dried thyme
2 teaspoons paprika
1 teaspoon cayenne powder
1 1/2 cups chicken stock
2 cups heavy cream
Kosher salt and ground black pepper
Cornstarch, for thickening
8 ounces crawfish tail meat
16 (size 16/20) raw shrimp with tails (about 1 pound), peeled and deveined
3 to 4 cups cooked rice, for serving

Steps:

  • Heat a large saute pan over medium-high heat; add the butter, onion and garlic and saute until translucent. Deglaze the pan by adding the Chardonnay and making sure to scrape all the delicious bits that may have started to stick from the bottom. Juice the lemon through your fingers into the saute pan, tossing any seeds, then throw the lemon rinds in the pan as well. Simmer this mixture until reduced by half, 2 to 3 minutes. Stir in thyme, paprika and cayenne, followed by the chicken stock, then bring everything to a rolling boil. Add the heavy cream and bring back to a boil. Upon reaching a second boil, immediately reduce the heat and simmer for 10 minutes.
  • Carefully remove and toss the lemons. Season your creamy base with salt and pepper. To thicken the base into Pontchartrain sauce, you will need to combine 1 tablespoon cornstarch and 2 tablespoons water into a thin paste, or slurry, in a bowl, and slowly whisk into your simmering base. Continue to make and add slurry at the same 1-to-2 ratio as needed and add a little at a time until sauce starts to show gentle trails behind the whisk, much like a thin gravy. Once adequately thickened, add the crawfish tail meat to the sauce and simmer for another couple minutes to cook out the raw cornstarch flavor and heat the crawfish through.
  • And now you have Pontchartrain sauce! At this point it can be refrigerated for up to 3 days before serving.
  • To prepare for serving, add the Pontchartrain sauce to a saute pan and bring to a simmer over medium heat. Add the raw shrimp to the sauce and simmer until the shrimp have become opaque and begun to curl, 5 to 7 minutes. Season with salt and pepper.
  • Place a pile of rice on each of four plates, then top each with 4 cooked shrimp and spoon the Pontchartrain sauce over everything.

EGGS PONTCHARTRAIN



Eggs Pontchartrain image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 30

1 pound bacon
1 tablespoon distilled white vinegar
8 English muffin halves, drizzled with extra-virgin olive oil, lightly toasted
Tasso Hollandaise Sauce, recipe follows
Fried Oysters, recipe follows
1/2 cup chopped green onions, green tops only
1/4 cup chopped fresh parsley leaves
8 large eggs
2 large egg yolks
1 tablespoon fresh lemon juice
2 teaspoons water
1/2 cup clarified butter, or 8 tablespoons unsalted butter, melted
1 tablespoon tepid water, as needed* (See Cook's Note)
1/4 cup (about 2 ounces) finely chopped tasso
1/4 teaspoon salt
1/8 teaspoon cayenne, or to taste
1 cup buttermilk
1 tablespoon Essence, plus 1 tablespoon, recipe follows
16 freshly shucked oysters, about 1 pint, drained
1/2 cup masa harina
1/2 cup all-purpose flour
4 cups vegetable oil, for frying
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat oven to 400 degrees F.
  • Bake bacon in a single layer on a sheet pan for 10 to 15 minutes. When crisp break bacon in halves. Set aside.
  • Pour cold water into a 10-inch saute pan to a depth of about 2 inches. Bring to a simmer, then reduce the heat so that the surface of the water barely shimmers. Add the vinegar. Break 4 of the eggs into individual saucers, then gently slide them out 1 at a time into the water and, with a large spoon, and lift the white over the yolk. Repeat the lifting once or twice to completely enclose each yolk. Poach until the whites are set and the yolks feel firm yet soft when touched gently, 3 to 4 minutes. Remove the eggs with a slotted spoon and either serve immediately, or place in a shallow pan or large bowl of cold water.
  • Repeat with the remaining eggs, adding more water as needed to keep the depth at 2 inches, and bringing the water to a simmer before adding the eggs.
  • To serve, reheat the eggs as necessary by slipping them into simmering water for 30 seconds to 1 minute. Place 2 toasted English muffin halves on each of 4 plates and lay 2 half strips of bacon on each. Place 1 poached egg on top of each muffin half and drizzle with the Tasso Hollandaise. Arrange the oysters on top of the eggs and around each plate, garnishing with the chopped green onions and parsley, and serve immediately.
  • In the top of a double boiler, or in a bowl set over a pan of barely simmering water, whisk the egg yolks with the lemon juice and 2 teaspoons water until egg yolks are thick and pale yellow. Remove the double boiler or bowl and saucepan from the heat and gradually add the butter, whisking constantly to thicken. Add enough tepid water to thin to pouring consistency. Add the tasso, salt, and cayenne and whisk well to blend. Adjust the seasoning, to taste.
  • Serve immediately, or cover to keep warm for up to 10 minutes, whisking occasionally to keep from separating.
  • In a bowl, combine the buttermilk with 1 tablespoon of the Essence. Add the oysters and marinate for 20 minutes.
  • Combine the masa harina and flour with the remaining Essence in a shallow dish.
  • In a deep-fryer or a medium, heavy pot with high sides, heat the oil to 360 degrees F.
  • Dredge the oysters in the flour mixture and shake the pieces in a strainer to remove any excess. Carefully add to the hot oil in batches, and cook, turning occasionally, until golden on all sides, 2 to 3 minutes. Remove the oysters with a slotted spoon, drain on paper towels, and serve immediately.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

CRABMEAT AND EGGS NEW ORLEANS



Crabmeat and Eggs New Orleans image

A great way to serve poached eggs.I made this for breakfast, for some overnight guests we had. They were impressed, but it is very easy to do.

Provided by KittyKitty

Categories     Breakfast

Time 10m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb fresh crabmeat, drained and flaked
1/4 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon white pepper
6 English muffins, split and toasted
12 poached eggs
paprika
1/4 cup butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons brandy
1/8 teaspoon hot sauce

Steps:

  • Saute crabmeat in butter about 5 minutes.
  • Stir in salt and pepper.
  • Spoon a small amount of crabmeat onto English muffins.
  • Top each with a poached eggs.
  • Spoon New Orleans Cream Sauce over eggs.
  • Sprinkle with paprika.
  • New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
  • Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
  • Stir in remaining ingredients.

Nutrition Facts : Calories 544.1, Fat 29.3, SaturatedFat 14.8, Cholesterol 516.8, Sodium 1134.3, Carbohydrate 32.3, Fiber 2.1, Sugar 2.8, Protein 33.4

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