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SousVide Surf and Turf Benedict

28 Jan

In case you haven’t heard, the SousVide  and TX Bar Organics paleo blogger challenge is in full effect.  Please take a minute and vote(for me of course).  Anyone who votes is automatically entered to win one of the $200 gift cards.  Here is the badass breakfast recipe I created for the challenge…

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Ingredients:

  • 1.5lbs of cooked snow crab legs or approx one cup of crab meat
  • 3 eggs
  • 1 teaspoon of Old Bay seasoning
  • 3 cloves of garlic minced
  • 1 finely chopped jalapeno
  • 1/4 teaspoon of onion powder
  • 12 tablespoons of minced red onion
  • 1-2 tablespoons of coconut flour
  • 1/2 teaspoon of duck fat + extra for frying
  • 2 TX Bar Organics grass-fed filet mingons
  • salt and pepper

Ok, I am going to commit a meat sin here for the sake of competition, I am going to take the worlds most perfect cut of beef and slice it open and mutilate it prior to cooking…please don’t be afraid, I am a professional.

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Start by gutting your crab legs and mixing the meat with one egg, garlic, jalapeno, onion, and the spices. Add in one TB of coconut flour and check the consistency, you may want to add a bit more (slowly), so that it holds together.

Next, take that beautiful TX Bar steak and cut it lengthwise almost all the way through, to form a pocket for all your tasty crab stuffing. Salt and pepper both the insides and outsides of the steaks, if you don’t salt your food you don’t love the people you are cooking for! Top each steak with 1/4 teaspoon of duck fat and seal them into a SousVide pouch. Before you go to bed, throw the steaks into a SousVide water oven, at 54 degrees Celsius(just over 129F).

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In the morning, your delicious breakfast will be ready and waiting. Heat up a cast iron skillet and sear the steaks on each side in a bit of fat to get a nice brown crust. Now, I know that benedict style breakfasts are usually served with a poached egg, but I haven’t poached a d*mn thing since I went paleo…why bother when fried eggs are so much better(and easier). Place one egg, fried in duck fat, on top of each steak and smother with coconut hollandaise.

Creamy Coconut Hollandaise ingredients:

  • 1/3 cup coconut cream
  • 3 egg yolks
  • 1 tablespoon coconut oil
  • a squeeze of fresh lemon juice
  • 2 tablespoons chopped chives
  • 1/4-1/2 teaspoon Old Bay
  • salt and pepper to taste

Put the egg, lemon juice, and coconut cream into a bain marie(glass bowl over a pot of boiling water), and whisk like your life depends on it. Seriously, just keep whisking until you think your arm is going to fall off. Slowly steam in melted coconut oil and continue to whisk until the mixture is emulsified. Mix in your chives and spices to taste, this sauce will thicken up as the eggs cook. Garnish your meal with some chopped chives and fresh grated horseradish(optional) This is the only breakfast delicious enough to stand on it’s own without the addition of bacon, that is no small feat, but feel free to serve with bacon if you’re feeling frisky(your tastebuds will thank you).

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6 Comments

Posted by on January 28, 2013 in Beef, Breakfast, Seafood

 

Tags: , , , , , , , , , , , , ,

6 responses to “SousVide Surf and Turf Benedict

  1. Don in Arkansas

    January 28, 2013 at 12:57 pm

    Tried to go vote for you. Site says “page currently suspended”. Will try again later.

     
  2. Megan

    January 28, 2013 at 2:39 pm

    The page isn’t working but HOLY MOSES DOES THIS LOOK AMAZING.

     
    • Primal Smoke

      January 29, 2013 at 9:10 am

      It will be up soon! Vote when you get a chance so you can win 200$ worth of meat.

       
  3. urbanpaleochef

    January 28, 2013 at 3:27 pm

    Wow that looks great! A little side of caramelized fennel with coconut chips would be amazing with this!

     
  4. rightandbrightnthia

    June 29, 2013 at 7:31 pm

    This is the most delicious-looking damned thing that I’ve ever seen in my entire life!!!!! Crab, plus beef filet, plus eggs, plus hollandaise … are you freaking kidding me??? How did you ever dream this up? I am hoping that you won this contest, since I am coming across it waaay too late to vote, but I’m hoping that this can be replicated without that Sous Vide thingy, because I have no idea what that is. And, obviously, you didn’t have a post on another way to cook it. Just plain “Congratulations!” on dreaming up that recipe … and I hope that you had a healthy, happy baby!

     

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