“Food on the Hill” by Sue York
Hi Los Alamos,
My name is Sue York and I am going to be writing the new food section, “Food on the Hill” of the Los Alamos Daily Post.
My hope for the section is to share recipes and photos on how to make them.
I will also have restaurant reviews and local menus posted, and maybe even some local food travel.
Just a short history on myself. I am NOT a professional chef, everything I have learned about cooking and food has been learned over years of work in the kitchen.
I have owned two bed and breakfasts, won many food contests, and been published in three cookbooks.
I have also worked as a sous-chef with a personal chef.
In the last year and half, I have been a test kitchen testing recipes for America’s Test Kitchen, a P.B.S. show.
With all that said, again I am NOT a professional chef.
I adore good food, I think it is one of the best parts of life! I am hoping you have a good sense of adventure when it comes to your taste buds.
I would enjoy your input, and I am always willing to learn a new way to do things.
This week’s recipe…
Photo by Sue York/ladailypost.com
Deep Fried Soft Boiled Eggs with Green Chili Sauce
- 1 Tube of polenta, found in organic vegetable area of local supermarket – slice off 4 —- 1/2 inch thick pieces
- 6oz of softened cream cheese
- ½ cup drained chopped green chili.
- Enough milk (maybe a tablespoon or two)
4 eggs – for soft boiling/deep frying *a little note about eggs – if they are a little older before you cook them (about a week to two) they will peel better after they are cooked.
- 1 tablespoon milk
- 2 eggs- for coating/breading
- 2 Tablespoons sriracha sauce (also called rooster sauce, found in Asian area of supermarket)
- 1/4 cup bread flour
- 1/4 cup cornmeal or semolina flour
- 1 teaspoon course salt
- 1 1/2 teaspoon green chili powder
- 1/2 teaspoon cayenne powder
- ¾ cups panko bread crumbs
2 Tablespoons Cooking oil & 1 clove of garlic sliced into 2 slices, to fry polenta
Cooking oil enough to give you about 1 inch in the pan to fry eggs
Your choice of Greens for side salad
Mix the cream cheese and green chili until smooth then add enough milk to make it creamy, put to the side for later. This can be made way ahead and put in refrigerator. Also good on chips Jif you have leftovers.
Fry 4 – ½ inch thick rounds of Polenta in garlic seasoned oil. Remove garlic after turning the Polenta to the second side.
Remove the Polenta and place to the side on a paper towel. (see picture #1)
Photo by Sue York/ladailypost.com
Take 3 bowls and
- in 1st bowl – mix two flours (bread & cornmeal or semolina) and spices and salt
- in 2nd bowl – mix 2 uncooked eggs and sriracha sauce and milk, mix well
- in 3rd bowl – panko (see picture #2)
Photo by Sue York/ladailypost.com
Take 4 eggs that are room temperature and spin them for just a few spins each. This will help center the egg yolks and help with the peeling later. Place in sauce pan of boiling water and reduce heat to medium-low. Cook 6 minutes (no more – no less). Drain and cool a bit. Peel very carefully. Sometime it helps to run a little stream of warm water as you peel it.
Dry eggs with paper towel. Heat saucepan with 1 inch of cooking oil in it to about 350 degrees. Take each dried egg and dip it in flour mixture, then egg mixture, then Panko.
Place it in hot oil carefully with metal slotted spoon, don’t crowd pan. If you need to do them in batches they will be much better than too many in pan.
Fry until golden then carefully flip egg over to cook on other side. (see picture #3)
Photo by Sue York/ladailypost.com
During this cooking time you can start your plating. You may want to reheat the polenta. (15 seconds in Microwave).
Put greens on side of plate. Take each polenta round and quarter them, spread them a little bit. (see picture #4)
Photo by Sue York/ladailypost.com
The egg will be standing up in the middle of the round. (see picture #5)
When ready to serve, spoon some of Green Chili Sauce over egg. Serve immediately.
Photo by Sue York/ladailypost.com
**** These eggs are not cooked all the way through, and there is always a concern of salmonella.
