Ham & Eggs with a Horseradish Cream Sauce and Pickled Onion
By Master Chef Robert Sturm,
Cara Operations, Ltd., Ontario, Canada

Made with:
Neusky's Ham

Serves: 1

Horseradish Cream Sauce Ingredients:
1 cup Cream
2 tbls. Butter
2 tbls. Onion (one quarter inch diced)
1 tbls.AII Purpose Flour
TT Kosher Sea Salt
TT Pepper Blend (Fresh ground)
1 cup Prepared Horseradish Sauce

Sauté onion in butter until tender. Stir in flour Cook over low heat for 2 minutes. Add cream. Bring to a boil while constantly whisking to incorporate roux. Simmer 15 minutes. Season to taste. Strain. Stir in horseradish. Reserve.

Pickled Red Onions Ingredients:
1/2 cup Red Onion (thick sliced)
1 tspn. Salt
2 tspn. Sugar
3 tbls. WhiteVinegar

Combine onion, salt. sugar and vinegar. Let marinade 15 minutes. Strain. Reserve.

Potatoes Ingredients:
1/2 Cup Yukon Gold Potatoes (peeled, diced 1/2 inch thick)
Water (as needed)
2 tbls. Butter
1 tbls. Cream
TT Salt
1 tbls. Garlic
1 tbls. Shallots
TT Pepper Blend (freshly ground)
1/4 cup Savoy Cabbage (julienne)
3 Eggs (soft scrambled)
3 - 2 oz. slices of Ham (sliced thin)

Boil potatoes until done. Strain."Smash" potatoes with 1 tbls. Butter and cream. Sauté Garlic and Shallots and add to potatoes. Season to taste. Reserve. Sauté cabbage until tender. Season to taste. Fold potato, cabbage and eggs. Roll mixture inside of ham. Place in casserole dish. Cover with cream sauce. Bake at 400 degrees F for 15 minutes.

Garnish Ingredients:
6 thin slices of Truffle
1 tspn. Chive
TT Truffle Oil

Garnish Casserole with red onion mix, truffle. truffle oil, and chives.


Other Great Chef Recipes:
All Nighter
Balsamic Syrup
Banana Spider Split
Cactus Pear and Syrah Sorbet
Caramel Peanut Butter Sauce
Caramel Sugar Decorations
Chocolate Bee’s Wax
Chocolate Mango Symphony
Chocolate Sauce
Crème Anglaise Sauce
Custard Mix
Ham & Eggs with a Horseradish Cream Sauce and Pickled Onion
Ham and Grits Soufflé with Maderia Chanterelle Sauce
Hawaiian Ahi Ahi
Jiko Dazs
Mango Chutney Sauce
Melba Sauce
Pulled Sugar Decorations
Russian River Salmon Hash Hazelnut Curry and Fume Blanc Nage
Stacked Tomato Salad Sonoma County Herb Vinaigrette
Sugar Decorations
Sunshine Salmon
Zesty Sea Bass

Other Related Links:
Fusion Cuisine

Dessert Art

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