Posted: Jun 25, 2014 8:13 AM by Hunter Robinson
Updated: Jun 25, 2014 8:13 AM
BATON ROUGE - Our June Chef of the Month is J.K. Lockhart with Lava Cantina. He was in the 2une In kitchen one final time Wednesday morning to whip up one more delicious dish.
This week's recipe is Mexican Eggs Benedict with jalapeno cornbread and hollandaise sauce.
Recipe: Jalapeno Cornbread
3 cups Corn Muffin Mix
1/4 cup white sugar
3/4 cup water
4 each diced fresh jalapenos
Place all ingredients in a mixing bowl. Mix all ingredients in a mixing bowl until thoroughly incorporated. Scoop onto a sheet tray and bake at 400 degrees for 20 minutes, or until golden brown.
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Dash Gringo Bandito hot sauce
1/4 tsp salt (to taste)
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in hot sauce and salt. Cover and place in a warm spot until ready to use for the Mexican Benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Poach 2 eggs. Cut tops off two pieces of Jalapeno Cornbread so surface is flat. Brown 4 ounces of ground chorizo sausage in a saute pan or on a griddle. Take two slices of tomatoes and place on top of Jalapeno Cornbread. Place two poached eggs directly on top of tomato slices. Top with chorizo and drizzle with hollandaise. Serve immediately.