A Wicked Scoff...Recipes and Food with Newfoundland and New England Influences.
This blog is dedicated to bring recipes, photographs, anecdotes, reviews and other insights on everything food related. As the name suggests, "A Wicked Scoff" will have a regional flare, a fusion if you will, of both Newfoundland and New England perspectives of the culinary world around me. Thanks for visiting and please come back often as updates will be frequent. Oh yeah, I also like tasting and cooking with regional beers. Expect a beer of the month, often paired with recipes.
Monday, October 12, 2009
Sunday Breakfast. Poached Eggs and Chorico Hash
This past weekend, my wife and I watched "Julie and Julia", the new hit movie about the life and times of famous American chef Julia Child and the birth of her revolutionary cookbook "Mastering the Art of French Cooking". But that's only half the story. The other side of the movie follows the modern true story of Julie, a bored government worker who takes on the daunting mission of cooking every recipe from Child's book in a single year, posting the whole thing on her blog.
The movie was quite enjoyable. For foodies I'm sure it was especially fun. I found myself laughing and craving butter throughout the film, long after I had devoured my popcorn. When I woke up Sunday morning I was ready to cook. For beakfast I whipped up a quick potato and Portuguese chorico hash with a poached egg and toasted French bread. The poached egg was inspired from a scene in the movie, plus my wife loves them.
Later that day I tackled Julia's "Boeuf Bourguignon, a delicious rich stew with carrots, pearl onions, mushrooms and a lot of red wine. First I share the eggs and hash with you, and the boeuf will follow soon.
In a large non-stick skillet or wok pan, heat:
1 Tbsp of olive oil
Dice 2 medium potatoes, and saute over medium heat.
When cooking hash browns like these from raw potato, I find that it is best to keep the heat on medium so the potatoes have a chance to cook through....about 10 minutes. Once they are nearly cooked (taste one), add
1 2-3 inch piece of Portuguese chorico sausage, diced.
Saute together for a couple of minutes, season with salt, pepper and a few shakes of paprika and a dash of cayenne if you like some extra heat. Keep the hash warm while cooking the eggs.
For the eggs, fill a flat bottom pan with two inches of water and bring to a simmer. Crack eggs individually into a small bowl, and slide one at a time into the simmering pot. It is important to use fresh eggs so they do not spread throughout the pan. Gently give the water a swoosh to create a slight whirlpool action and the eggs will begin to set and gather themselves. Some of the whites will escape, but don't worry. Using a spoon or spatula, gather the edges of each egg to encourage it staying in one place. Keep a gentle motion in the water so the eggs swim to doneness. In no time, you will have a delicate, runny egg. By all means cook longer for preferred doneness. Remove with a slotted spoon and pat let air dry for a few seconds. Season with salt and pepper.
Serve atop the hash with a nice slice of toasted bread and butter.