Chef Robert Flowers, Senior Executive Chef Aramark, Citi Field, home of the NY Mets, His Recipe

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Crab and Grilled Asparagus, Prosciutto, Steak and Tomato

Serves 4

Hollandaise Sauce

Ingredients

4 egg yolks

1 tablespoon freshly squeezed lemon juice

1/2 cup unsalted butter, melted (1 stick)

Pinch cayenne and a pinch of salt

Directions

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 double in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Grilled Steak

Ingredients

1 pound skirt steak

1 tablespoon canola oil

Salt and pepper

Directions

Preheat grill, season steak with salt, pepper and oil. Grill steak until internal temperature of 135 degrees is achieved. Set aside, let rest for five minutes and then slice thinly.

Grilled Asparagus

Ingredients

16 stalks of green asparagus

1 tablespoon canola oil

Salt and Pepper

Directions

Preheat grill, season asparagus with salt, pepper and oil. Grill until asparagus acquires grill marks and is cooked through. Set aside.

Crab Salad

Ingredients

8 ounces Jumbo Lump crab meat

3 tablespoons mayonnaise

Salt and Pepper

Directions

In a mixing bowl, mix together all ingredients.

Soft Poached Eggs

Ingredients

12 large eggs (cracked into individual cups)

1 tablespoon white vinegar

1 gallon of water at 190 degrees

Directions

In a large pot, add water and cook over high heat until it reaches 190 degrees. Add vinegar. Carefully add eggs and poach until they are set, around 5-7 minutes each. Remove from water with a slotted spoon and set aside for plate up.

Eggs Benedict “3 Ways” Plate up

Ingredients

12 English muffins, toasted

8 ounces shaved Prosciutto

12 Cherry tomatoes, sliced

12 tarragon sprigs

12 chives, cut into 2 inch pieces (batons)

12 parsley sprigs

Crab Salad Mixture

Grilled Steak

Grilled Asparagus

Hollandaise Sauce

Directions

On the counter, place four plates. On each plate place three English muffins. On the first muffin (on each plate), place the shaved prosciutto, topped with one poached egg, 2 tablespoons of the hollandaise sauce and a parsley sprig. On the middle muffin on each plate, place the grilled marinated steak, topped with the poached egg and then 2 tablespoons of the hollandaise sauce, 3 sliced cherry tomatoes and 2 chive batons. For the third and final muffin, place 1 ounce of the crab salad and 4 asparagus stalks. Layer with a poached egg and then drizzle 2 ounces of hollandaise on the egg. Finally top with sprig of tarragon.

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One Comment

  1. This is making me hungry. It has been a long time since I made something like this. Thanks for the ideas. I love the asparagus!! yum!!!

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