Sunday, May 31, 2015

Egg, Smoked Bacon and White Asparagus on Toast with Buttermilk Sauce ~ Sweet Potato Home Fries







     A Modern Southern Style Breakfast Entrée! 
     I figured that I would whip up a nice petite modern southern style breakfast entrée with a few select ingredients that taste nice together.  White asparagus, smoked bacon and eggs are a good combination for a toast barge style presentation.  The tart flavor of a buttermilk sauce really adds a nice souther style complimentary flavor.  Sweet potato home fries definitely are some down home cookin'!  
     Sweet Potato Home Fries really cannot be cooked ahead of time, because they will become very soft and they will lose their appeal.  These home fries have to be cooked to order.  
     Real home fries are cooked in a cast iron skillet or on a flat top grill.  It cracks me up when I see deep fried home fries served at restaurants.  Deep fried potatoes are not home fries!  Deep fried home fries are only made by lazy restaurant chefs that really do not care about integrity.  
     When I am served deep fried potatoes at a restaurant, instead of real griddle cooked home fries, I complain and send the potatoes back to the kitchen.  This is what all restaurant customers should do, because serving deep fried potatoes as home fries is a deceptive marketing practice.      

     Sweet Potato Home Fries:  
     This recipe yields 1 portion.   
     Step 1:  Dice a peeled sweet potato into medium size cube shaped pieces.  About 3/4 cup is needed.(Parmentier 1/2" cube or Macédoine 1/4" cube French precision cut.) 
     Blanch the diced sweet potato in a sauce pot of boiling water over high heat for 2 minutes.
     Drain the water off of the sweet potatoes.
     Step 2:  Place a sauté pan over medium/medium low heat.
     Add 1 1/2 tablespoons of unsalted butter.
     Add the blanched diced sweet potato.
     Add sea salt.
     Add 1 pinch of allspice.
     Sauté the sweet potato pieces, till they are lightly caramelized and fully cooked.
     Keep the sweet potato home fries warm on a stove top.

     Buttermilk Sauce:
     Butter milk will break and turn back into butter fats if it is heated on it's own.  A small amount of cornstarch slurry will bind the sauce.  
     Step 1:  Place a small sauce pot over medium/medium low heat.
     Add 1/2 cup of buttermilk.
     Bring the buttermilk up to a very gentle simmer.
     *If the buttermilk breaks, do not worry.  The sauce will be whitened with more buttermilk later in the recipe.
     Step 2:  Add just enough cornstarch slurry to bind the sauce, so the buttermilk does not break.  (About 1/2 teaspoon to 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water.)  The sauce should be thickened to a medium thin consistency.
     Step 3:  Reduce the temperature to very low heat.
     Add sea salt and coarse ground black pepper.
     Add 1/4 cup more buttermilk, while stirring, to whiten the sauce.
     Gently reduce to a thin consistency.
     Keep the sauce warm over very low heat or in a 135ºF bain marie.
   
     Egg, Smoked Bacon, White Asparagus and Toast Preparation:
     Step 1:  Heat sauté pan or griddle over medium/medium low heat.
     Brush a thick slice of soft crust French boule loaf bread with melted unsalted butter.  (The bread slice should be about the size of 1 fried egg.)
     Grill the bread, till it becomes toasted on both side.
     Keep the toast warm on a stove top.
     Leave the pan on the heat.
     Step 2:  Grill 2 slices of hickory smoked bacon, till they are about halfway cooked and some bacon grease is rendered in the pan.
     Step 3:  Cut 2 to 3 thin white asparagus spears in half lengthwise.
     Place the white asparagus spears on the pan in the hot bacon grease.
     Sauté till the bacon is crisp and the white asparagus spears are tender.
     Keep the bacon and white asparagus warm on a stove top.
     Step 4:  Heat a non-stick sauté pan over medium low heat.
     Add 1 teaspoon of unsalted butter .
     Add 1 whisked large egg.
     Scramble the egg, till it is fully cooked.
   
     Egg, Smoked Bacon and White Asparagus on Toast with Buttermilk Sauce ~ Sweet Potato Home Fries:
     Place the toast slice of French bread on a plate.
     Place the scrambled egg on the toast.
     Place the bacon slices on the egg.
     Place the white asparagus spear halves on top of the bacon and eggs.
     Spoon the buttermilk sauce over the barge entrée.
     Mound the sweet potato home fried on the plate.
   
     This breakfast entrée has an old fashioned flavor.  The tangy thin buttermilk sauce has a few curdled butterfat bits after cooking.  This a nice southern style breakfast entrée! 

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