Monday, November 22, 2010

Carolina Pulled Turkey Barbecue Hash and Poached Egg

Never a boring breakfast in this recipe blog!  Why settle for the same old boring breakfast food? 
     This recipe turned out fantastic!  I made a turkey brown rice hash for breakfast a few months ago.  Traditional hash is made with small diced potato and meat.  The vinegar, hot pepper and mustard basted turkey for Carolina pulled meat BBQ seemed like a good candidate for being used to make hash.  The flavors of this recipe are out of this world!
     North Carolina Pulled Meat BBQ Basting Sauce Recipe:   Place 1 cup of water into a sauce pot over medium low heat.
     Add 2 tablespoons of rice vinegar.
     Add 4 tablesppons of cider vinegar.
     Add 1 tablespoon of dijon mustard.
     Add 1 tablespoon of  hot crushed red chili sauce.  (Korean crushed red serrano pepper sauce is perfect for this recipe.)
     Add sea salt and coarsely ground black pepper.
     Add a small splash of worcestershire sauce.
     Add 2 ounces of unsalted butter.
     Simmer the basting sauce for 5 minutes, till the flavors meld. 
     North Carolina Pulled Turkey Barbecue Recipe:  Place a turkey wing on a wire rack in a roasting pan.
     Very slow roast the turkey wing at 230 degrees in a wood fired pit or smoker with the vent set to a minimum of smoke.  (You can bake the turkey at 230 degrees in a standard oven if no BBQ pit is available.)    
     Be sure to set a pan under the the turkey wing to catch the excess basting sauce.
     Baste the turkey wing often with the North Carolina style basting BBQ sauce. 
     Baste and slow roast the turkey wing for more than an hour till the meat is cooked and tender but not dry.
     The meat sould easily pull away from the skin and bones.  The meat should be tender enough to shred by hand.
     Let the turkey wing cool.
     Remove and discard the skin, fat and bones.
     Pull the meat with your fingers across the meat grain.  The meat will come off in small chunks and shreds.
     Place the pulled turkey meat in a roasting pan.
     Sprinkle a little of the vinegar BBQ basting sauce on the turkey meat.
     Place the pan in a 300 degree oven for ten minutes.
     Moisten with more sauce as needed so the meat does not dry.
     The North Carolina Pulled Turkey Barbecue is now ready to serve.
     Carolina Pull Turkey Barbeque Hash Recipe:  Heat a saucepot over medium high heat.  
     Add 2 cups of water.
     Add half of a peeled russet potato that is diced into small cube shaped pieces.
     Boil the diced potato, till it almost becomes tender.  (The potato must be cooked firm and not mushy.)
     Drain the water off of the potatoes and return the potatoes to the sauce pot.
     Reduce the temperature to medium heat.
     Add a handful of Carolina Pulled Turkey BBQ. 
     Add 3 pats of unsalted butter. 
     Stir the hash as it sizzles in the pot.
     Reduce the temperature to low heat.
     Allow the hash to slowly cook for 5 minutes.  (The Carolina Pulled Turkey BBQ Hash will not brown or caramelize like a normal hash due to the vinegar basted meat and because it is so lean.  A few brown highlights is all that can be expected.  Browning may cause the lean meat to become dry.)
     Poach an egg in gently boiling water with 2 pinches of sea salt.
     Heat a saute pan over medium heat.
     Add 2 pats of unsalted butter.
     Grill two thick tomato slices that are seasoned with sea salt and black pepper.
     Assembly:  Use a ring mold to place the Carolina Pulled Turkey BBQ Hash on a plate. 
     Set the poached egg on top of the hash. 
     Remove the ring mold. 
     Set the grilled tomatoes on the plate. 
     Garnish the grilled tomatoes with thin sliced scallion. 
     Place a couple of toast points on the plate. 
     Garnish the egg with thin roasted red pepper strips.
     This breakfast recipe has such a great North Carolina country flavor!  The tender pepper mustard vinegar basted pulled turkey hash flavor really opens up the eyes.  Hot grilled tomato is a classic breakfast accompaniment.  When poaching eggs in hot water, only use sea salt.  Some chefs suggest adding vinegar to water when poaching eggs.  The vinegar changes the flavor of eggs and can turn the texture of an egg into rubber.  So, never use vinegar when poaching eggs in water!  True poached eggs are steamed from beneath in buttered poaching cups.  The exposed poached egg has to look nice for a plate like this.  This is one great tasting modern country style breakfast! ... Shawna

0 komentar:

Post a Comment