Episode 108 | 2-22-09
Chef Mark Hosack & Sous Chef Jesse Henderson
Gracie's Restaurant
Bread Pudding | top
Ingredients
5 1/3 C Heavy Cream
5 1/3 C Whole milk
3 C granulated sugar
1 Vanilla bean
12 eggs
10 Croissants cut in 1” squares
3 C crushed corn flakes
Caramel sauce
Place croissants in 10 x 8 buttered pan. Bring cream, milk, vanilla bean, and sugar to a scald. Temper eggs to liquid. Pour custard mixture into pan. Push croissants into liquid. Soak for one hour. Place sprayed sheet pan over baking pan and bake in water bath at 300 degrees uncovered for 45 minutes. Cover the pan and bake 30 more minutes. Refill water bath if needed. Remove from oven and cool. Slice into ½” slices and dip in crushed corn flakes to coat both sides. On heated skillet coated with canola oil brown on both sides. Serve with caramel sauce.
Crab Cakes & Bay Shrimp Eggs Benedict | top
Ingredients
1/3 C small diced onion
¼ C small diced red bell pepper
¼ C small diced yellow bell pepper
½ jalapeno pepper, small dice
½ oz capers
¼ oz anchovies
½ oz artichoke hearts
½ oz heavy cream
1 whole egg
1 chopped green onion
½ Tbls. Fresh thyme, stemmed
1 dash Tabasco sauce
¼ lb crab meat
¼ lb bay shrimp
Salt and pepper to taste
3-3 1/2 C Panko breadcrumbs for mixing and or dredging.
Procedure
Sweat the onions, peppers and jalapeno in a little canola oil until softened. Do not brown. Remove from the head and cool completely. Combine the capers, artichoke hearts and anchovies in the food processor and pulse until they are chopped roughly. Beat the eggs together with the cream in a large bowl. Carefully pick through the crab meat to check for shell pieces. Add all ingredients except panko to the egg mixture, and combine well. Add the panko in batches until the mixture holds its shape. Measure out crab cakes then roll them into panko to coat. Fry until golden on both sides. Serve with over easy egg and hollandaise sauce.
Hollandaise Sauce
Ingredients
½ cup butter
4 egg yolks, well beaten
2 to 2½ tablespoons lemon juice
Pinch of white pepper
1/8 tsp salt
Procedure
Melt 2 tablespoons butter in the top of a double boiler, then pour gradually into the beaten egg yolks, stirring constantly. Return yolks to pan and place pan in or over hot water. Add the remaining butter by tablespoons; stir after each tablespoon until each is melted. Remove from the heat and stir in lemon juice, pepper and salt