Crayfish Timbale with Asparagus

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Serves 2

Ingredients:
A  dozen green asparagus spears
3 eggs
1/2  cup chopped onions
Zest of 1 lime
1/2 pounds cooked crayfish tails
Salt, to taste
Ground black pepper, for taste

 

For the Hollandaise Sauce:
3 egg yolks
1 teapsoon water
1/4 teaspoon sugar
12 Tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1/2 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice

 

Directions:
For the Hardboiled Eggs: Place 2 eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.Coarsely chop the eggs  and place in a small bowl; add onions, salt and pepper and set aside.

To  make the Hollandaise Sauce: Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.

Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.

Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.

Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt and lemon juice. Hold in a heat proof measuring cup or a  thermos to keep warm.

For the Asparagus:  Trim the woody ends and cook the asparagus in salted water for 5 to 6 minutes. Drain the asparagus and cool and set aside.

Using a  ring mold or cookie cutter, place place in the center of a plate. Add the   egg mixture inside the ring and cover with  the crayfish. Place six asparagus spears along side the timbale.  Garnish with Hollandaise sauce and  zest and serve.

 

TODAY.com Parenting Team FC Contributor

Snow Crab Eggs Benedict

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This dish is  an  elegant twist on a classic and is perfect for a Sunday Brunch.

Ingredients:
3 pounds Cooked Snow Crab Meat
1 pound Butter

For the Eggs:
6 Eggs (room temperature)
1 teaspoon White Vinegar

For the Hollandaise:
1 cup Melted Butter (from crab poaching)
4 Egg Yolks (room temperature)
1 Lemon (juiced)
1/4 cup chopped chives
Salt, to taste
Freshly cracked black pepper, to taste

To Serve:
3 English Muffins (split and lightly toasted)
8 ounces Philadelphia Onion and Chive Cream Spread
6 slices Canadian Bacon
Arugula

Directions:
Heat butter in a saute pan over medium-low heat until melted and warm. Place crab meat in the butter to poach for 3 minutes.

For the Eggs: Bring a medium pot of water to a boil and add white vinegar. Reduce to a light simmer. Line a plate with paper towels. Crack one egg at a time into a bowl and slide into the water. Do not over crowd the pot. Cook for 3 to 4 minutes and remove to the prepared plate with a slotted spoon.

For the Hollandaise: In a bowl over a double boiler, whisk the egg yolks, and lemon juice for 4 to 5 minutes until it begins to thicken. Once the mixture is ribbony and can coat the back of a spoon, drizzle in the melted crab butter, whisking continuously. Stir in some chopped chives and adjust seasoning with salt and pepper.

Once muffins are toasted drizzle with some of the melted crab butter. Spread onion and chive cream cheese on the bottom of the muffin. Place the muffin on a small plate and top with Canadian Bacon,arugula, a poached egg, and drizzle with hollandaise sauce. Serve immediately.