CHICKEN ANDOUILLE HASH WITH POACHED EGGS & SAUCE PIQUANTE<\/p>\n
By DAVID SPITZER
\nSpecial to the Saipan Tribune<\/p>\n
Makes 4 brunch servings<\/p>\n
This is a knockout brunch dish and a delicious way to use leftover cooked chicken. The savory hash, velvety eggs, and a spicy sauce unite to create a taste explosion-a great way to celebrate the \u201cmorning after,\u201d perhaps accompanied by a Bloody Mary. Or another hair of the dog.<\/p>\n
1 1⁄2 cups Sauce Piquante (recipe follows)
\n2 tbsps olive oil
\n1 1⁄2 cups diced cooked potato (half inch dice)
\n1⁄4 cup chopped onions
\n1 tbsps chopped green bell peppers
\n1 cup (8 ounces) chopped andouille sausage
\n1 cup (6 ounces) diced cooked chicken breasts (half inch dice)
\n1 tbsp minced garlic
\n1⁄2 tsp Emeril\u2019s Creole Seasoning (recipe follows)
\n1⁄4 tsp salt
\n3 turns freshly ground black pepper
\n4 Perfect Poached Eggs, cooked just before serving
\n1⁄4 cup chopped green onions<\/p>\n
Prepare the Sauce Piquante, and keep warm. Preheat the oven to 200\u00b0F.<\/p>\n
Heat the oil in a large skillet over high heat. Add the potatoes and saut\u00e9, shaking the skillet occasionally, for 2 minutes. Add the onions, bell peppers, and andouille and stir-fry for 1 minute.<\/p>\n
Add the chicken and saut\u00e9 for 1 minute. Add the garlic, Creole Seasoning, salt, and pepper and fry, stirring occasionally, for 4 minutes. Remove from heat. Makes 3 cups.<\/p>\n
Keep the hash warm by placing the skillet in the oven. Prepare the Perfect Poached Eggs.<\/p>\n
To serve, mound 3⁄4 cup of the hash on each of 4 dinner plates. Place 1 Perfect Poached Egg on top of each and drizzles with a generous 1\/3 cup of the Sauce Piquante. Sprinkle each serving with 1 tablespoon of the green onions.<\/p>\n
Sauce Piquante<\/p>\n
1 tbsp olive oil
\n2 tbsps chopped onions
\n2 tbsps chopped green onions
\n2 tbsps chopped celery
\n2 tbsps chopped green bell peppers
\n1 tbsp minced seeded jalape\u00f1o peppers
\n1 tbsp minced garlic
\n1 tbsp chopped fresh basil
\n1 tsp chopped fresh thyme
\n1 tsp chopped fresh oregano
\n2 bay leaves
\n1 cup peeled, seeded, and chopped Italian plum tomatoes
\n1 cup basic Chicken Stock
\n1⁄2 tsp salt
\n1⁄4 tsp cayenne pepper
\n2 turns freshly ground black pepper
\n1 tbsp unsalted butter<\/p>\n
Heat the oil with the onions and green onions, celery, bell peppers, jalape\u00f1os, and garlic in a medium saucepan over high heat. Add the basil, thyme, oregano, and bay leaves and saut\u00e9 for 2 minutes.<\/p>\n
Stir in the tomatoes, stock, salt, cayenne, and black pepper and bring to a boil. Cook over high heat for 2 minutes, then reduce the heat and simmer, stirring occasionally, for about 5 minutes. Stir in the butter and remove from the heat. Serve immediately, or prepare without the butter and store, refrigerated, in an airtight container for up to 2 days. Before serving, reheat over low heat until the sauce is at a simmer, stir in the butter, and proceed.<\/p>\n
Creole Seasoning<\/p>\n
Makes about 2\/3 cup<\/p>\n
2 1⁄2 tbsps paprika
\n2 tbsps salt
\n2 tbsps garlic powder
\n1 tbsp black pepper
\n1 tbsp onion powder
\n1 tbsp cayenne pepper
\n1 tbsp dried leaf oregano
\n1 tbsp dried leaf thyme<\/p>\n
Combine all ingredients thoroughly and store in an airtight jar or container.<\/p>\n
Perfect Poached Eggs: Bring 3 cups of water to a boil with 1⁄2 teaspoon white vinegar and 1⁄2 teaspoon salt in a small saucepan over high heat. 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 boil, 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 with paper towels. Poached eggs can be made ahead and kept immersed in a bowl of water in the refrigerator. Reheat by immersing briefly in simmering water.<\/p>\n
David Spitzer is the executive chef of the Fiesta Resort & Spa Saipan.<\/p>\n","protected":false},"excerpt":{"rendered":"
This is a knockout brunch dish and a delicious way to use leftover cooked chicken. The savory hash, velvety eggs, and a spicy sauce unite to create a taste explosion-a great way to celebrate the \u201cmorning after,\u201d perhaps accompanied by a Bloody Mary. Or another hair of the dog.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-100015","post","type-post","status-publish","format-standard","hentry","category-local-news"],"_links":{"self":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/100015","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/comments?post=100015"}],"version-history":[{"count":0,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/100015\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/media?parent=100015"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/categories?post=100015"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/tags?post=100015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}