Alligator Benedict w/ Herb Biscuits
- 2 c
- unbleached all- purpose flour- more as needed
- 2 tsp
- baking powder
- 3/4 tsp
- 1/2 tsp
- baking soda
- 2 Tbsp
- chopped green onions( about 2 green onions)
- 2 Tbsp
- chopped parsley
- 3 Tbsp
- vegetable shortening, chilled and cut into small chunks
- 2 Tbsp
- butter, chilled and cut into small chunks
- 3/4 c
- plus 2tbs. buttermilk
- 1 lb
- alligator sausage
- poaches eggs
- recipe for hollaindaise sauce(see below)
- creole tomato
Combine flour, baking powder, salt, baking soda into a large bowl. Sifting or mixing well with whisk. Add fresh herbs, green onion and parsley; mixing well. Add shortening and butter and combine with a pastry blender, just until a coarse meal forms. Make a well in center and pour in buttermilk. With your fingers blend dough just until combined. Turn out onto floured cutting board folding back over itself a few times (about 6 times) until smooth. Pat it out about ½ inch thick, cover with plastic wrap and refrigerate for 20 minutes.
Take out cutting board with dough from refrigerator. Cut the dough with a biscuit cutter to desired size. Pat down remaining dough and continue cutting out until all dough is used. Arrange biscuits ½ inch apart on prepared baking sheet. For browner crust, brush tops with melted butter.
Bake biscuits, rotating the baking sheet halfway through to ensure even cooking. Bake until raised and golden brown 9-12 minutes.
• Cajun Smoked Alligator Sausage
Remove casing from sausage and combine in a food processor, blend until meat resembles ground meat and can be made into 2 inch patties. Makes about 10-12. Cook over medium heat, covered, around 5 minutes on each side. Remove and let drain on paper towels.
• 1 Creole Tomato, sliced
Fill a deep, wide pot, with 6 cups of water. Add 1 Tbs. of vinegar and 1 Tsp. of salt. Bring to a simmer. Crack each egg into a shallow coffee cup. Slip eggs into the water and simmer gently for 3-4 minutes. Use a slotted spoon to retrieve eggs. Drain on paper towels, and then transfer to biscuit.
• 3 egg yolks
• 1 ½ Tbs. lemon juice
• ¼ tsp. salt
• Dash of paprika
• Dash of cayenne
• ½ cup of butter, melted
Place all ingredients in a blender and process on low speed until thick. Transfer to heat proof jar, cover the jar, and refrigerate. Before serving, place the jar in a small saucepan with ½ cup of water and heat over low heat until desired consistency is obtained. Makes ¾ cup.
Plating- Slice biscuits in half, add tomato to bottom half then sausage, and then the poached egg. Lay top of biscuit on side and top off with hot Hollandaise sauce. Garnish with herbs. Serve fruit on the side.