Roast Beef Hash with Poached Eggs and Wild Mushroom Sauce on Garlic French Bread (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 tablespoons unsalted butter, softened |
1 teaspoon essence, recipe follows |
3 teaspoons minced garlic |
1 small loaf french bread, 10 to 12-inches in length, split in half lengthwise |
1 pound idaho potatoes, peeled and cubed (about 2 1/2 cups) |
6 strips bacon, chopped |
1 cup finely chopped yellow onions |
1/2 cup finely chopped red bell peppers |
3/4 pound cooked roast beef, shredded or chopped (about 3 cups) |
2 tablespoons chopped fresh parsley leaves |
1/2 teaspoon chopped fresh thyme leaves |
3/4 teaspoon salt |
1/2 teaspoon ground black pepper |
2 tablespoons tomato paste |
1/4 cup dry red wine |
1 cup beef stock |
8 poached eggs, recipe follows |
wild mushroom sauce, recipe follows |
chopped green onions, garnish |
Directions:
1. Preheat the oven to 350 degrees F.
2. In a small bowl, mix together the butter, Essence, and 1 teaspoon of the garlic until creamy. Spread evenly over the French bread halves. Cut each in 1/2, for a total of 4 pieces. When 15 to 20 minutes away from serving the meal, place on a baking sheet, buttered side up, and bake until lightly toasted and bubbly, 10 to 12 minutes. Remove from the oven.
3. In a medium saucepan, place the potatoes and enough water to cover by 1-inch. Bring to a boil and cook until just tender, 8 to 10 minutes. Drain well.
4. In a large skillet, cook the bacon over medium-high until brown and crisp, 5 to 6 minutes. Remove with a slotted spoon. To the fat in the pan, add the onions and peppers, and cook, stirring, until soft, about 3 minutes. Add the remaining 2 teaspoons garlic and cook, stirring, for 1 minute. Add the potatoes and cook until starting to crisp and brown, stirring only occasionally, 7 to 8 minutes. Add the meat, parsley, thyme, salt, and pepper, and stir well. Add the tomato paste and cook, stirring, for 1 minute. Add the wine, increase the heat, and cook for 1 minute until the wine is nearly all evaporated. Add the beef stock and bring to a boil. Reduce the heat and simmer until the mixture thickens slightly, 1 to 2 minutes. Stir in the cooked bacon and remove from the heat. Adjust the seasoning, to taste.
5. Arrange 1 piece toasted French bread in the middle of each of 4 plates. Spoon the roast beef mixture over the toast and top each with 2 poached eggs. Spoon the mushroom sauce over the eggs, sprinkle with chopped green onions, and serve immediately.
6. Essence (Emeril's Creole Seasoning):
7. 2 1/2 tablespoons paprika
8. 2 tablespoons salt
9. 2 tablespoons garlic powder
10. 1 tablespoon black pepper
11. 1 tablespoon onion powder
12. 1 tablespoon cayenne pepper
13. 1 tablespoon dried leaf oregano
14. 1 tablespoon dried thyme
15. Combine all ingredients thoroughly and store in an airtight jar or container.
16. Yield: about 2/3 cup
17. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
18. Wild Mushroom Sauce:
19. 3 tablespoons olive oil
20. 1/2 cup finely chopped shallots
21. 3 cups sliced wild mushrooms, such as a shiitake, morel, chanterelle, wood ear, and/or oyster, stems trimmed and wiped clean
22. 1/2 teaspoon salt
23. 1/2 teaspoon freshly ground black pepper
24. 2 tablespoons finely chopped green onions (green and white parts)
25. 2 tablespoons chopped fresh flat-leaf parsley
26. 1 tablespoon minced garlic
27. 1 1/2 cups veal stock or beef stock, or low-sodium beef broth
28. 1 cup heavy cream
29. In a heavy medium saucepan, heat the oil over medium-high heat. Add the shallots and cook, stirring often, until soft and fragrant, 2 minutes. Add the mushrooms, salt, and pepper and cook until the mushrooms start to give off their liquid, about 3 minutes. Add the green onions, parsley, and garlic and cook, stirring often, until fragrant, about 1 minute. Stir in the stock and heavy cream and bring to a boil over high heat. Reduce the heat to medium-low and simmer until thickened to a sauce consistency, 20 to 30 minutes.
30. Serve, or cover and keep warm until ready to use.
31. Yield: about 2 cups
32. Perfect Poached Eggs:
33. 3 cups water
34. 1/2 teaspoon white vinegar
35. 1/2 teaspoon salt
36. 8 large eggs
37. In a saucepan, bring the water, vinegar and salt to a simmer over high heat.
38. Crack an egg into a cup and slide the egg gently into the water. Crack another egg into the cup and when the water returns to a boil slide this egg into the water as well. When the water returns to a simmer, reduce the heat to low and simmer until the eggs are set. Watch carefully and remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes. (Test by lifting an egg slightly out of the water on a slotted spoon and gently pressing the center with your finger; the yolk should be soft and the white firm.) Drain on paper towels. Repeat with remaining eggs.
39. (Poached eggs can be made ahead and kept immersed in a bowl of water in the refrigerator. Reheat by immersing briefly in simmering water before serving.)
40. Yield: 8 eggs
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