RECIPE # 5106 - SOUTHERN EGGS BENEDICT - Monday, December 16, 20 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 5106 - SOUTHERN EGGS BENEDICT - Monday, December 16, 2013

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CHEF JOE DE GUIRA / MASON'S RESTAURANT

Hoecakes recipe:


11/2 cups Self- Rising Yellow Cornmeal
1 cup All Purpose Flour
1/2 cup Granulated Sugar
1/2 Tablespoons Kosher Salt
1tsp Baking Powder
2 whole Large Eggs
11/2 cups Buttermilk
1/4 cup Vegetable Oil


Mix all dry ingredients in bowl.  Add eggs and buttermilk and mix until batter is smooth. Slowly add oil until batter is combined.  Set your stove top burner on a little past medium heat. When pan is hot add a drizzle of oil. To make corncake simply scoop 1-2 tablespoons of batter into the skillet and let cook until the bottom side is golden brown than flip.  It should take about 45 seconds on each side.  Remove from pan and place on paper towel.

Beef Tenderloin:


3 lbs Whole Beef Tenderloin
2 cups Maple Syrup (grade a or b)
2 Tablespoons Crushed red pepper
1 Sliced Yellow Onion
1 Tbl Black Pepper
3 Sliced Shallots

5 cloves Crushed Garlic

2 sprigs Rosemary
1/4 cup kosher salt


Clean fat and skin off of tenderloin.  Mix rest of ingredients together and soak tenderloin in maple marinate for 4hours. Pull the beef from marinated and place on rack.  Roast beef tenderloin on 350degrees until internal temperature is 130 degrees.  Remove meat from oven and let meat rest for about 10minutes. Slice to order.

Blackberry Aioli:
1/2 cup rinsed Blackberries
1/2 cup Mayonnaise
1T Honey


Place all ingredients in food processor and blend until smooth

 

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