One of America’s Favorites – Eggs Sardou

March 2, 2020 at 6:02 AM | Posted in One of America's Favorites | 1 Comment
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Eggs sardou at Red Dog Diner in New Orleans

Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine’s, where eggs Sardou was invented, and Brennan’s. Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 19th century, who was a guest in New Orleans when the dish was invented.

Cooked fresh spinach is creamed with a bechamel sauce, a drop or two of Tabasco sauce is added, and pre-cut artichoke bottoms are warmed in a 175°F oven for five to ten minutes. The eggs Sardou are assembled by placing spoonfuls of the warm creamed spinach on a warmed plate. The artichoke bottoms are placed on top of the creamed spinach and the poached eggs are set inside the artichoke bottoms. The assembly is then covered in the Hollandaise sauce. Some cooks omit nutmeg and cloves from the bechamel sauce when using it to cream spinach for eggs Sardou. Eggs Sardou can also be served with truffles, ham and anchovies.

Eggs Sardou should be served at once, while the spinach, artichokes, poached eggs and Hollandaise sauce are still warm. For this reason, a warmed plate or bowl is recommended in most recipes. The garnish, if any, should be something of a color that contrasts well with the yellow Hollandaise sauce that tops the dish. This may be anything from crumbled bacon or a small dice of ham to a simple sprinkle of paprika. If served as an appetizer course, no side dishes are needed. If served at brunch, or as an entree, the side dishes should be such that they do not overpower the muted, carefully blended flavors of the eggs, spinach, and sauce. If wine is to be served, it should be white, preferably a slightly sweet white wine.

 

Tavern Beer Cheese

March 17, 2016 at 9:01 AM | Posted in CooksRecipes | 2 Comments
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Here’s the perfect St. Patrick’s Day appetizer, Tavern Beer Cheese! Using Aged Cheddar Cheese and Parmesan Cheese then heated up by Tabasco® Pepper Sauce and a pure chile powder blend (such as Ancho and New Mexico). It’s from the CooksRecipes website. Happy St Pat’s Day! http://www.cooksrecipes.com/index.html

 

Tavern Beer Cheese
Recipe Ingredients:Cooksrecipes 2

3 cups (12-ounce) shredded aged cheddar cheese
1 1/2 cups (6 ounces) freshly grated Parmesan cheese
1 1/2 teaspoons original Tabasco® brand Pepper Sauce
3 tablespoons Worcestershire sauce
1 tablespoon pure chile powder blend, such as Ancho and New Mexico
1/2 teaspoon garlic powder or granulated garlic
1/4 to 1/3 cup beer
1/4 cup chopped fresh flat-leaf parsley
Crackers or toast slices for accompaniment

Cooking Directions:

1 – In large bowl, combine the cheeses. Add the Tabasco sauce, Worcestershire sauce, chili powder, and garlic powder. Mix well.
2 – In a large food processor bowl with a metal blade, process mixture, adding the beer to make a thick spread. Return to the serving bowl, and stir in parsley. Serve at room temperature with crackers or toasts.
Makes 8 servings.

 

http://www.cooksrecipes.com/appetizer/tavern_beer_cheese_recipe.html

 

 

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