3 egg yolks (up to)
2 tb Fresh lime juice
½ c unsalted butter; melted
¼ ts salt; or to taste
2 or 3 fresh Jalapeno chiles; parched; peeled, seeded & finely chopped -or-
2 or 3 pickled Jalapenos; finely chopped
1 pinch Caribe; generous (crushed N. New Mexico hot red chile)
The snappy sharpness of jalapenos & the tang of fresh lime juice give this popular sauce a heated edge. Spoon over poached eggs, as in Eggs Benedict; or serve it with asparagus, broccoli, artichokes or other green vegetable. For best results, use yolks of large, very fresh eggs. In top of double-boiler, beat together egg yolks & 1 Tbs lime juice. Drizzle in about 1/3 of melted butter in a thin stream; then set over boiling water. Add remaining melted butter in a thin stream, beating constantly. Continue to beat until thickened, adding salt & jalapenos. Taste; if desired, add 1 Tbs more lime juice. Spoon sauce over foods of your choice; garnish with caribe. Makes 2/3 cup.
Grilled Salmon and Asparagus with Jalapeno Hollandaise
Makes 6 servings
6 each 7-8 ounce salmon filets
18 pieces of asparagus
1/2 pound unsalted butter, melted hot in the microwave
4 each egg yolks
1/2 each lemon, juiced
1/4 teaspoon salt
1 dash cayenne
2-3 drops bottled hot pepper sauce
1/4 to 1/2 each jalapeno, ribs and seeds removed
Place the salmon and asparagus on a large platter and brush lightly with the olive oil. Season them lightly with a little black pepper and lemon. Prepare your grill to cook at a medium heat. When the grill is ready, put the salmon on skin side down and cook for 5 minutes. Make sure your ingredients for the sauce are ready. Carefully turn the salmon flesh side down and put the asparagus on the grill. You’ve got about 5-7 minutes to prepare the sauce and keep the asparagus and salmon from burning. It might be easier to have another person prepare the sauce at this point.
To prepare the sauce: Put the egg yolks, juice, seasonings and jalapeno into a blender. Cover and blend until egg mixture is frothy. SLOWLY pour HOT melted butter into the egg mixture while the bender is running.
The sauce will thicken as the butter blends with the uncooked egg yolks. Store the sauce in a warm but not too warm place, or the sauce will get lumpy. Best results if made as close to serving as possible.
Place the grilled salmon on warm plates and top each with three pieces of grilled asparagus. Top the salmon with the hollandaise. Garnish with some cilantro if you like and serve immediately.
ORANGE-GINGER HENS WITH CRANBERRY SALSA
4 (1 1/2 pound) Cornish hens
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter or margarine
1/4 cup lemon juice
1 tablespoon grated orange rind
3/4 cup fresh orange juice
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon Dijon mustard
1 teaspoon prepared horseradish
Hot cooked basmati rice pilaf (optional)
RUB hens evenly with salt and pepper; tie ends of legs together, if desired, and place on a rack in a roasting pan.
BRING butter and next 7 ingredients to a boil in a saucepan; pour over hens.
BAKE at 375 deg for 1 hour or until hens are done, basting often with butter mixture. Serve with Cranberry Salsa and, if desired, rice pilaf. Yield: 4 servings. Prep: 15 min., Bake: 1 hr.
1 cup dried cranberries
1/2 cup orange juice
1/2 cup peeled, seeded, and diced cucumber
1/2 cup diced purple onion
1/4 cup chopped fresh cilantro
1 garlic clove, minced
1 jalapeno pepper, seeded and diced
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
SOAK cranberries in orange juice in a large bowl 30 minutes. Stir in cucumber and remaining ingredients. Cover and chill. Yield: 3 cups.