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Eggs Benedict with Smoked Maple Habanero Brisket

Ingredients:

BBQ Hollandaise Sauce

• 8 Tbsp butter, melted
• 2 room temperature egg yolks
• 1 ½ Tbsp lemon juice
• ¼ tsp salt
• 1 tsp Island Gurl BBQ Spice Rub
• 1 Tbsp white vinegar
• 2 Sourdough Johnny Cake Biscuits, cut in half and toasted
• 4 large eggs
• 4 slices leftover or store-bought cooked brisket
• ½ cup Island Gurl Maple Habanero BBQ Sauce
• Smoked paprika and chives for garnishing

Method:

1. Melt butter in microwave or in a small saucepan over medium heat. Skim milk solids at the top and discard.
2. In a blender or a food processor, add yolks, lemon juice, salt, spice rub and pulse until combined for about 15 seconds.
3. With the blender running on low speed, gradually pour in the hot butter until sauce is thick and creamy. If at any point the sauce separates, add ¼ cup warm water 1 Tbsp at a time with the motor running on low speed.
4. Preheat oven to 350°F. Brush brisket slices on both sides with BBQ sauce, place on a baking sheet lined with parchment paper, re-heat for 10-12 minutes.
5. Fill a 4-quart (4 L) wide-bottomed pot with 2-3 inches of water, add vinegar, bring to a boil then lower to simmer at 190°F.
6. Break eggs into separate small bowls, create a water vortex by gently stirring water clockwise with a spoon. Gently pour each egg into the water, cook in simmering water for 3-4 minutes. Remove poached eggs with a slotted spoon, pat on a kitchen towel, set aside on a plate.
7. Top each biscuit with a slice of brisket, then a poached egg, top with hollandaise sauce, paprika and chives.

Sourdough Johnny Cake Biscuits

Ingredients:

• 4 Tbsp softened butter, divided
• 2 Tbsp granulated sugar
• 1 Tbsp vegetable oil
• 1 egg
• 1 1/2 cups milk 3.25%
• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup homemade or store-bought sourdough starter   

Method:

1. Preheat oven to 350°F (180°C). Place butter in a large oven proof skillet or grease a 13- x 9-inch baking pan with 2 Tbsp of butter.
2. In a stand mixer fitted with a paddle attachment, add the remaining butter, sugar and cream together on the first speed. Add oil, egg, milk, increase to second speed, add remaining ingredients and mix to a smooth consistency.
3. Heat skillet over medium-low heat, place muffin rings (or 4-inch cookie cutters) in skillet and pour batter into rings to separate. Cook each biscuit batter until golden for about 30 seconds -1 minute, remove ring, flip over with a spatula, and cook for another 30 seconds. Transfer skillet to oven and bake for about 35-45 minutes, or until a toothpick comes out clean when pierce in the centre. Let cool for 5 minutes and slice.

Guava & Cream Cheese Dutch Baby Pancakes

Ingredients:

• ½ cup all-purpose flour
• 2 Tbsp granulated sugar
• ¼ tsp salt
• ½ cup milk
• 3 large eggs
• 1 tsp pure vanilla extract
• 2 Tbsp butter
• Island Gurl Guava Chili Jam
• ¼ cup whipped cream cheese
• ½ cup each blueberries and raspberries
• Powdered sugar for garnishing

Method:

1. Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven to get hot.
2. In a blender, add flour, sugar, salt, milk, eggs, vanilla and blend on high for about 20 seconds. If preparing a day ahead, place in an airtight container, and transfer to the refrigerator.
3. Blend again for 2-3 seconds after taking it out of the refrigerator. With kitchen mittens on, remove skillet from oven, add butter and swirl to grease pan. Pour the batter in and immediately return to oven and bake for about 15-20 minutes or until the edges are puffed up with a warm custard centre.
4. Remove from oven, garnish with jam, cream cheese, berries, and sugar, slice and serve.

Crispy Rosemary Garlic Potatoes

Ingredients:

• 2 cups (500 mL) olive oil
• 8-10 cloves of garlic
• 2*600 g colourful little potatoes
• 1-2 Tbsp of fresh rosemary leaves roughly chopped
• Island Gurl Seasoned Salt to taste

Method:

1. Preheat the oven to 400˚F (200˚C). Rinse potatoes, pat dry with paper towels.
2. Heat a 1-quart saucepan with oil over medium-low heat, add garlic cloves, let simmer for 5-10 minutes until fragrant.  Remove pot, use a slotted spoon to remove garlic, let cool, dice and set aside. Transfer oil to a glass jar with lid for storage.
3. Place potatoes in a large bowl, drizzle with 1/2 cup of garlic oil, add rosemary, season salt, pepper, toss and transfer to the oven, bake for 20-25 minutes until the potatoes are done when pierced with a knife.