I have been eyeing up this recipe for quit sometime. So when I had a bountiful amount of avocados available, I decided it was time to give it a shot! This is a simple fast weeknight recipe or brunch recipe and another great use for avocados. My friend who is home from Nicaragua provided some delicious red beans to go with the baked avocado and toasted tortilla.
Yield 4 Servings
4 avocados (01159, 12CT)
8 eggs (EGG011, 15DOZ, Martin’s Eggs)
2 limes (04476, 54CT)
Kosher salt (CQS030, 12/3#, Diamond Crystal) and freshly ground black pepper (CQP071, QT)
Chopped cilantro, optional (05329, 1#)
Sliced scallions, optional (01013, 3CT)
Sliced chilies, optional (02101, 5#)
Warm flour (559309, 6/12CT/12″, Tyson), wheat (TU72431, 6/12CT/12″, Tumaro) or corn tortillas (559553, 12/60CT/6″, Mission)
Adjust oven rack to middle position and preheat to 450°F.
Cut each avocado in half and remove the pit. Using a spoon, scrape out the center of each halved avocado so that it is large enough to accommodate an egg (about 1 1/2 tablespoons). Squeeze lime juice over the avocados and season with salt, then place on baking sheet. Break an egg into the center of each avocado. Do not worry if some of the white spills out as long as the yolk is intact.
Bake in the oven until whites are set and yolk is runny, about 10 to 12 minutes. Remove from oven and garnish with cilantro, scallions or chilies and serve with tortillas.
Recipe from SeriousEats.com
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I had a lot of fun making this recipe with my friend, and enjoying the leftover biscuits with eggs and bacon the next morning. This recipe comes from an amazing cookbook, Philadelphia Chef’s Table-Extraordinary Recipes from the City of Brotherly Love. The cookbook highlights many of Philadelphia’s restaurants by sharing their story and a recipe. This recipe comes Pub & Kitchen located at 1946 Lombard Street.
Note: Chicken must brine overnight, ours did not, so I altered the recipe a tad. But this recipe is the original.
Pics from cooking up this delicious dinner in a beautiful kitchen!
Yield 4 Servings
Biscuits (makes 12):
1 2/3 cups buttermilk (HPH001, 12/QT, Axelrod)
1/2 cup whiskey
4 3/4 cups all-purpose flour (991889, 25#)
1/3 cup brown sugar (992005, 50#, Golden Barrel)
1/2 tablespoon kosher salt (CQS030, 12/3#, Diamond Crystal)
3/4 tablespoon baking soda (NOT1031, 10#)
1/4 cup chopped chives (01292, 2.2# or 05319, 4oz)
2 tablespoons chopped flat-leaf parsley (00754, 6CT)
7 3/4 tablespoons cold butter, diced (880025, 36/1#)
For the chicken:
1 whole 3 1/2 pound chicken (332061, 20HD)
2 cups pale ale
1 cup water
1/2 cup kosher salt (CQS030, 12/3#, Diamond Crystal)
1 bay leaf (CQB011, QT)
1 tablespoon black peppercorns (CQP071, QT)
16-20 sprigs thyme, divided (05321, 8oz)
1 Spanish onion, cut in half (00679, 5#)
1 head garlic (00351, 5#)
Flaky salt (NSA1450, 50#) and black pepper, as needed (CQP083, 5#)
For the green beans:
1/2 pound green beans (02596, 2/5#)
2 tablespoons unsalted butter (880030, 36/1#)
1 shallot, diced (01017, 5#)
Kosher salt (CQS030, 12/3#, Diamond Crystal) and black pepper, as needed (CQP083, 5#)
2 tablespoons whole-grain mustard (CWMU310, 2/11#)
1/4 cup beer or water
Lemon juice, as needed (00531, 12CT)
To prepare the biscuits: Preheat oven to 375 degrees F. Lightly grease a nonstick muffin pan. In a bowl combine buttermilk and whiskey and set aside. In a separate large bowl, combine flour, sugar, salt baking soda, chives and parsley. Cut diced butter into the flour mixture using a pastry cutter. Once the butter is thoroughly mixed with the flour mixture, fold in buttermilk and whiskey gently, until just combined. Cover and allow to rest at room temperature for 30 minutes. (Biscuits can be prepared to this point up to 1 day in advance.) Spoon biscuit dough into muffin molds and bake until golden brown, 12 to 15 minutes.
To prepare the chicken: Rinse chicken with cold water and pat dry. In a saucepan over high heat combine pale ale, water, salt, bay leaf, black peppercorns and half of the thyme. Bring to a boil, whisking until salt has dissolved. Remove brine from heat and transfer to container large enough to hold brine and chicken. Allow brine to cool to room temperature. Submerge chicken completely and brine, refrigerated, overnight.
Preheat oven to 400 degrees F. Remove chicken from brine and rinse with cold water to remove herbs and peppercorns. Dry chicken, inside and out, and allow to come to room temperature. Stuff the cavity with onion, garlic and remaining thyme. Season outside of chicken generously with salt and pepper.
Truss chicken. “The point of all of this: Tucking the wings prevents them from burning and pushes the breast meat upwards, ” says Pub & Kitchen chef Jonathan Adams. View trussing video HERE. Place in a roasting pan and place pan on the middle rack of the oven. Roast in preheated oven until chicken has started to brown, about 15 minutes. Turn heat down to 350 degrees F and continue cooking until a meat thermometer inserted in the thickest part of the thigh read 155 degrees F, about 30 minutes. (Cover chicken with aluminum foil if it begins to brown too much.) Remove chicken from the oven, reserving pan juices. The internal temperature will continue to rise as the chicken rests. Rest, covered, for 30 minutes before carving. Over high heat, reduce pan juices by half, skimming fat as needed.
To prepare the green beans: Bring a large saucepan of heavily salted water to a boil over high heat. Add green beans and blanch at a rolling boil until just tender, 4 to 5 minutes. Shock in an ice bath. Drain beans and allow beans to dry.
In a large saute pan over medium heat, melt butter. When butter begins to foam, add shallots, season lightly with salt and pepper, and cook until translucent, 2 to 3 minutes. Add green beans and toss with shallots and butter until well coated and warmed through, about 3 minutes. Raise heat to high and add mustard and beer or water. Season green beans with salt, pepper and lemon juice. Remove from heat and drain on a paper towel before serving.
To serve: Place green beans on a platter and top with carved chicken. Pour pan juices over chicken. Serve with warm biscuits.
Recipe from Philadelphia’s Chef’s Table Cookbook
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