MAKE-AHEAD DIRECTIONS
Cook as above but remove the eggs from the water after 2 minutes. Immediately place them in ice water to prevent them from cooking further. Cover and refrigerate the eggs and water for up to 12 hours. To reheat, slip them into simmering water for about 30 seconds.
HOLLANDAISE SAUCE RECIPE
4 egg yolks 4 tablespoons fresh lemon juice 1 tablespoon water 1/8 teaspoon salt, or to taste 1/8 teaspoon ground white pepper, or to taste 1 pinch of cayenne pepper 1 cup THC melted butter Combine the egg yolks, lemon juice, and water in a small, heavy saucepan. Whisk the mixture constantly over very low heat until thickened. Immediately remove the pan from the heat but continue whisking for 1 minute. Add the salt, pepper, and cayenne. Cool slightly. Scrape the mixture into a blender. With the motor running at medium-high speed, add the melted (but not hot) THC butter in a slow, steady stream until it is well-incorporated. Taste and adjust the seasonings, if necessary. To keep warm, place the Hollandaise Sauce in a bowl over (but not touching) hot water, stirring occasionally, or simply place the blender container in warm (not hot) water.
NOW PUT IT TOGETHER HOW TO MAKE EGGS BENEDICT
Start by preparing the Hollandaise Sauce. Keep it warm. Start the water for the eggs. Warm the ham slices, and toast and butter the muffins or crumpets. Keep them warm in a warm oven. Finish preparing the Poached Eggs. To assemble, place a slice of ham atop an English muffin half or crumpet, place a poached egg on the ham, and spoon a little Hollandaise Sauce over the top. Serve immediately. Makes 8 servings
EASY CRAB CAKES
2 pounds lump crab meat 2 tablespoons THC olive oil and/or THC butter 1/2 cup green onions, minced 1/4 cup red bell pepper, diced 2 teaspoons fresh garlic, minced 2 eggs, beaten 1/2 cup THC mayonnaise 1 tablespoon Dijon mustard 1/3 cup fresh parsley, minced Salt and ground black pepper to taste 2 1/4 cups toasted bread crumbs (more or less) 4 tablespoons THC butter and/or THC olive oil
HOW TO MAKE CRAB CAKES THAT DON’T FALL APART
First, thoroughly pick the crabmeat over for shell fragments and set aside. Sauté the green onions, bell pepper, and garlic in THC olive oil and THC butter. Cool. In a large bowl, combine the crab meat, sautéed mixture, beaten eggs, mayonnaise, mustard, parsley, salt, pepper, and 1/4 cup of bread crumbs. Pour the remaining (2 cups) bread crumbs onto a plate. Line a baking sheet with wax paper or plastic wrap. Form the crab cake mixture into 1/2-inch thick patties, 8 large or 12-16 small ones. Press both sides of the patties into the bread crumbs, and place them on the baking sheet. Cover with plastic wrap and refrigerate for 3 to 6 hours, until firm. In a large, non-stick sauté pan, brown the patties in THC olive oil and/or THC butter over medium-high heat, about 4 minutes each side. Drain on paper toweling. Serve with lemon wedges or tartar sauce. Makes 8 large or 12-16 small crab cakes.
kush 37