Sunday, June 14, 2009

Egg White & Bacon Omelette with Hollandaise Sauce

I've decided to do something with the back bacon in my refrigerator. Bacon and eggs would be a simple fix but I chose to venture just a little further. So, I made the Egg White & Bacon Omelette to go with Hollandaise Sauce. The Hollandaise sauce goes well as a dip for my toast too!

Recipe serves 2 person.


Hollandaise Sauce -
3 oz of butter
1/4 cup whip cream
3 egg yolks
1 tablespoon lemon juice

Omelette -
4 strips of back bacon
Egg whites from 3 eggs
1 small sprig of thyme

Method :

Preparing the sauce -
1) Melt the butter in a small saucepan, Remove froth from the surface. Set it aside to cool.
2) Whip the cream till it soften
3) Mix the egg yolks with 2 table spoon of water in a small saucepan. Whisk for 30 seconds. then whisk over very low heat for 2~3 mins until the mixture thickens. Remove from heat. (Do not heat the pan too hot or else you'll end up with scrambled eggs)
4) Add cooled butter a little at a time. Whisk well eachtime the butter is added.
5) Add lemon juice and whisk slowly just to mix.
6) Add whip ceam into mixture and slowly fold them into the mixture with a spoon.

Preparing the Omelette-
1) Grill the back bacon in 250 degrees C heat for 10~15mins or untill edges are charred. Remove to cool.
2) Heat up a small pan in small heat and drizzle the pan with olive oil.
3) Add a layer of egg white and then place 2 slices of the bacon over the egg white.
4) Add more egg white till it covers the bacon (Make sure there's enough egg white for another serving).
5) flip the omelette and heat for 10 seconds and plate the omelette.
6) Repeat for the next omelette

Plating -
1) Pour the Hollandaise sauce over the omelette
2) Add a little thyme sprig to add a little fragrance
3) Add some black pepper

Monday, June 1, 2009

Pork Loin with Aracena Whiskey Sauce

My wife bought the "Appetite" magazine that featured Peter Kaminsky's "Perfect Pig" among other meat related food books. I purchased the book following my personal inclination to pork dishes. Pork Tenderloin with Aracena Whiskey Sauce was chosen as part of the birthday present for my wife and I am glad that she enjoyed it. Thanks to Peter Kaminsky and Susi Delgado. Happy Birthday Darling!

Hopefully, this dinner helped erased her bad memories from my experimental "purple" pork chops with an overdose of balsamic vinegar.

Here's my presentation of Pork Tenderloin with Arcena Whiskey Sauce with the recipe adapted from Peter Kaminsky's "Perfect Pig", inspired by Susi Delgado Gonzalez at Bar Manzano.

Ingredients :

For Whiskey sauce -
6 cloves of garlic, skin on
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons beef stock ( I substituted this with 1/4 cube of Knoss chicken stock)
Juice of 2 lemons
2 tablespoons bourbon (Got the Jim Bean bourbon whiskey)

Preparing Pork -
2 pounds boneless pork roast or tenderloin (I've used pork loin instead). Cut the boneless pork loin into strips 1 inch by 1 inch by 4 inches.

Method :
1. In a saucepan, dry roast the garlic over medium-high heat until the skin chars.
2. Add olive oil, butter, beef stock, lemon juice, and bourbon (any brown whiskey can be used. Bourbon is prefered for its smooth smokiness)
3. Reduce over medium flame approximately 10 minutes and then set aside.
4. Cook pork loin in a cast-iron or heavy All-Clad-type pan about 7~10 minutes, turning frequently.

Plating -
Slice the pork parallel to the long side of each piece. Fan out 3 or 4 slices for each serving. Spoon the whiskey sauce with whole garic cloves over the pork.