Thanksgiving Benedict

Last year I saw Giada DeLaurentis make something very close to this… it looked AMAZING and so I recreated it.  And guess what!?  It WAS AMAZING!  I think I would even go through the trouble of making stuffing – just to make this again.  This is a wonderful twist on your regular Eggs Benedict.  I’m having fun coming up with other interesting variations.  Adding the sage to the hollandaise sauce is super yummy and savory.  This recipe will make four benedicts; serving two people.

Ingredients:

2 cups leftover stuffing/dressing  (my stuffing is savory – using cornbread and containing lots of celery, onions and sage.  I’m not sure how this would turn out if your stuffing incorporates fruit.)

2 eggs
3/4 cup bread crumbs

Olive Oil, for frying

4 eggs, poached

2 small ham steaks

Knorr Hollandaise sauce, made according to the package instructions

Fresh Sage

Directions:

Combine stuffing, eggs and bread crumbs in a bowl.  Mix thoroughly and form four patties.

Heat olive oil in a skillet; fry the patties until golden brown on each side.  Set aside, but keep warm.

Warm the ham steaks in the same skillet.  Cut them in half to fit on each patty.

While frying the patties, make the hollandaise according to the package instructions.  Knorr makes a wonderful product and truly tastes homemade.  I also love their Béarnaise sauce; excellent!  After the hollandaise is prepared, tear some fresh sage and add to the sauce.  Set aside.

Poach the eggs.  (I got an egg poaching pan a couple of years ago.  The little cups are non-stick and make poaching eggs A BREEZE!)

Assemble the benedicts; patty, a touch of hollandaise, ham steak, a touch of hollandaise, egg, and more hollandaise.  It’s a taste treat for your mouth!!

Click here for printable recipe.

Shrimp Cocktail Cups

This is another recipe from my new cookbook, “Tiny Party Food” by Teri Lynn Fisher and Jenny Park.  I changed this one up slightly.  The original recipe called for shrimp and scallops.  But, my husband can’t eat scallops – so I increased the amount of shrimp.  Very delicious!  The salad is spicy – but serving on the cucumber cups is refreshing and perfect cool compliment for the heat.  If you like shrimp cocktail – or ceviche – I think you’re going to love this.  I have made the salad and taken it took work by itself.  I’m in love with the flavors and deliciousness!

Ingredients:

½ cup cocktail sauce

2 chipotle peppers in adobo sauce, minced (can be found canned in the Latin foods section of most markets)

Juice of 1 lime

1 lb. cooked shrimp, peeled and rough chopped (I bought frozen cooked shrimp, tail off.  Let it defrost and then pat dry.)

½ cup frozen sweet corn, defrosted

2 Tbls. Chopped chives

2 Tbls. Minced cilantro

3 hothouse cucumbers cut into 1” thick pieces

Crumbled Queso Fresco

Directions:

Whisk together the cocktail sauce, peppers and lime juice.  Fold in the shrimp and corn.  Mix well.  Add the chives and cilantro and mix thoroughly.  (Can be made ahead and placed in fridge until ready to assemble the cups.)

Using a small melon-baller, scoop half of the flesh out of the center of each cucumber, creating a little cup.  Scoop a spoon of the salad into each cucumber; arrange on serving tray. (Can be assembled and kept in the fridge a hour or two before serving.)

Crumble the queso fresco over the top of the cups just before serving.

Click here for printable recipe.