A favourite brunch recipe of Stuart Whyte, Dogwood Riverside Chef and Founder of Original Redhead Condiments
Yes, this recipe is long. However, several steps (hollandaise sauce and the beans) can be done ahead of time. All you need to worry about in the morning is cooking the sausage, poaching the eggs and making the toast.
Salsa Roja Hollandaise
| 2 T | Original Red Head Condiment Salsa Roja |
| 6 lg | eggs, yolks only |
| 1 T | apple cider vinegar |
| 1 sm | mulato chile, toasted and ground |
| 1 sm | chipotle chile, toasted and ground |
| 1 T | honey |
| salt to taste | |
| 1 c | unsalted butter, cubed |
Combine all ingredients except the butter in a food processor and blend on high. While your ingredients are blending, heat your cubed butter in a pan on high until it reaches its boiling point. Remove from heat, and pour contents (milk fats and all) into a measuring cup with a spout. With your egg mixture still blending and your butter still extremely hot, begin to slowly pour your scaldingly hot butter into the egg mixture in the food processor. As you pour the hot butter into the mix, your eggs will begin to cook and thicken. Set aside.
Tips from chef: The slower you pour a steady stream, the thicker and more stable your mixture will become. If you pour too quickly, your mixture will split and your sauce will break.
| 3 c | black turtle beans soaked for 12 hours |
| 4 cloves | garlic |
| 2 sm | white onions |
| 1 piece | each dried morita, mulato, chipotle, ancho and New Mexico chilies (take off stems) |
| ¼ c | canola oil |
| 1½ T | cumin, toasted and ground |
| 2 T | allspice, ground |
| 1 T | coriander toasted and ground |
| 1 c | apple cider vinegar |
| water to cover | |
| salt to taste |
Heat a medium size pot, add oil and bring to its smoking point.
Add onions and garlic to the oil and cook until translucent. Add the chilies to pan and toast until they start to inflate. Stir beans into the onions and chilies until mixed. Add spices, vinegar and enough water to just cover the beans. Cook until tender, about 45 minutes to an hour. Remember to stir occasionally to reduce the chances of beans sticking to the bottom of the pot and scorching. Remove from heat once beans are cooked. They should squish between your thumb and forefinger. Use your food processor to blend until smooth add salt to taste. Reserve. Keeps for about a week.
To serve: Building your Benny
| 2-4 | Fuge chorizo verde*, uncased and chopped |
| 4 slices | potato sourdough |
| 4 | soft-poached eggs |
| pickled onions, cojita cheese (a hard Mexican cheese, similar to feta) and green onions for garnish. |
Start by sautéing your chorizo verde from Fuge Fine Meats.
While the sausage is cooking, toast 4 pieces of potato sourdough from Bonjour Bakery. This stuff is to die for, big chunks of potato, fluffy innards and a crust that is so… crusty; you know what I mean. Toast those suckers until they are golden brown, slice in half and place on your plate.
Cover your toast with frijole, then dish on the chorizo and top with your softpoached egg. I slather hollandaise all over my bennies… so do the same.
Garnish with pickled onions, cojita cheese and some green onions. Serves 4.
* Various Fuge sausage are available at Bon Jour Bakery, call first.