Hi guys…hope you all had a lovely time with your mommy Sunday. Mother’s day in NY is a day for brunch and all the restaurants are crowded beyond believe. Here in LA it’s a bit different, when I think about brunch immediately some places in NYC come to mind for their awesome options. There was this place called Yuca Bar that I use to go to for brunch that has this yummy dish called Yuca benedict that is sooooo delicious. So yesterday a told my hubby I would try to recreate the dish. It’s a bit of work but I’m sure you won’t regret… And if you live in Manhattan by all means go there and try for yourself, you are going to understand what I’m talking about.
Chorizo and Shrimp Benedict
For the home fries:
- 2 sweet potatoes cut into 1inch cubes
- 2 big white potatoes cut into 1inch cubes
- 1 big red onion chopped
- 3 tablespoons of olive oil
- 1 pinch of red pepper flakes
- 1 tsp of Pimenton
- 1 chorizo sausage grinded in the food processor
- 10 medium shrimp cut in thirds
- 1 small bunch of parsley
- 1 small bunch of cilantro
- 2 garlic cloves minced
- 2 avocados
- 2 tbsp lemon juice
Pre-heat the oven 350F. In a sheet tray spread the potatoes evenly, drizzle with olive oil, season with salt and pepper and the red pepper flakes and the pimenton, and roast for 25 to 30 minutes or until they are soft. Reserve
In a sauté pan sauté the chorizo, the red onion and the shrimp, making sure not to overcook the shrimp. Reserve.
For the herbs Aioli:
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 garlic glove minced
- 2 tbsp of chopped parsley
- 2 tbsp chopped cilantro
- 1 tbsp lemon juice
Mix everything with a blender and reserve. Chop all the herbs, garlic, and avocados and mix them well. Season with salt and pepper and the lemon juice.
Now its time for the poached eggs, brace yourself….LOL I don’t know about you…but I had many, many misshapes poaching eggs. I have tried many techniques and none were good for me. So every gadget I see available in the market I will give it a try. Because poached eggs are awesooooome. I tried the poached egg pan…not a heat. The silicones pouches, ehhhh!! Poach the egg in controlled temperature inside the shell…yep I have tried that. It works but it’s a tad time consuming. But finally now I got a gadget that do the job without fuss. Thanks to almighty Martha Stewart. Thanks Martha for your brilliance. I know the concept is the same of the poaching pan, but the shape is nicer and it WORKS. The eggs just slide of the pan perfect every time. So…. high five Martha.
Now…. where were we??? The assemble of the dish…. once your eggs are poached God’s willing they look fabulous… mix together all the ingredients very well so all the flavors get together. I used a ring to shape mine… but free form also works. Top the mixture with the egg and drizzle some hollandaise sauce. I’m not a big fan of hollandaise sauce…so what I used on mine was a herbs aioli. Enjoy.