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Béarnaise
and Basil Eggs Benedict
Serves 4
A simple yet elegant
brunch entree.
1 package Knorr béarnaise
sauce mix prepared according to package directions
1 tablespoon drained and finely chopped sun dried tomatoes in oil
4 tablespoons finely
chopped fresh basil
4 sliced artisan bread
such as roasted garlic, cut 1" thick and lightly toasted
8 large eggs, poached
butter.
4 slices prosciutto
Mix tomatoes and basil
into the prepared sauce.
To serve, lightly butter
toast. On each slice of toast place 1 slice prosciutto and 2
eggs. Top with sauce and serve warm.
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Slow Cooker Red
Currant Marinated Spareribs
Serves 2-3
Cook
these in the slow cooker then finish them on the grill with a hint of
smoke, if desired. Also works well with lamb ribs.
1/3 cup red currant jelly
1 cup dry red wine 
1/4 cup vegetable oil
1/4 cup red wine vinegar
1/4 cup soy sauce
3 cloves garlic, minced
1 medium onion, chopped
1/2 teaspoon dried thyme
1, 6-8 pound slab pork spare ribs
Combine the first 8
ingredients in small saucepan. Bring to a soft boil over medium
heat. Remove from heat and let cool.
Place ribs in a 2-gallon
zip top bag, cutting in half if necessary to fit. Pour cooked
marinade over ribs. Seal bag. Marinate in the refrigerator
overnight.
Remove ribs from the
marinade. Reserve remaining marinade. Place ribs on a rack in
a slow cooker. Pour marinade over all. Cover and cook on low
for 8-10 hours or until meat begins to pull away from the bone.
If desired, finish the ribs
after they are fully cooked in the slow cooker, on the grill over hot
coals. |
