Grocery Goddesses is proud to showcase recipes from reknown cookbook author and St. Thomas resident,
Capt. Jan
Robinson. Capt. Jan's collection is available by visiting her website at www.shiptoshoreINC.com or contacting her
via email: CapJan@aol.com. (For fast access, click on cookbooks image above!)
All recipes shown on this site come from "STORE TO SHORE COOKBOOK" , featuring the best menus and recipes from 50 international
yacht chefs and corresponding shopping lists for each!
Enjoy Yourself!
CARIBBEAN HASH EGGS BENEDICT WITH PASSION FRUIT HOLLANDAISE
Chef: Betsy Millson / Yacht: Gale Winds
Preparation Time: 30 minutes
Cooking Time: 15 Minutes
Serves: 4 to 6
HASH PATTIES:
1-1/2lbs/680g..............Sweet potatoes,peeled and diced
8 oz ............Can waterchestnuts,rinsed,drained & chopped
1 ...............Scallion, finely chopped
1lb/450g ..........Boneless pork loin
1 ...........Small shallot,finely chopped
2 cloves ............Garlic, minced
2 Tblsp .............Asian sesame oil
3 Tblsp ............Sesame seeds
1/2 tsp ..........Dried red pepper flakes
POACHED EGGS:
2 Tblsp..............Distilled white vinegar
8 ............Large eggs
2 Tblsp ...............Peanut oil
Cook sweet potatoes in boiling water for 3 minutes or until just tender; drain well. Trim fat from pork and cut in
1 inch (2.5cm) pieces. In a food processor put pork and 'pulse', add shallot and garlic until coarsely chopped. In a large
bowl lightly knead together pork mixture, potato, water chestnuts, scallion and remaining ingredients. Form hash into 6 patties
(* note: Patties may be made the day before, covered and chilled) (Prepare the Passion Fruit Hollandaise Sauce, see
below)
In a 10-12 inch (25-30cm) skillet heat 1 Tblsp peanut oil voer moderate heat and cook patties, 4 minutes on each side. Keep
warm while poaching eggs. Divide hash patties among 6 plates, top patties with poached eggs and hollandaise sauce.
PASSION FRUIT HOLLANDAISE:
Chef: Betsy Millson / Yacht: Gale Winds
Preparation Time: 10 minutes
Cooking Time: 5 Minutes
Serves: 6
1..............Small shallot, finely chopped
3 ............Black peppercorns, crushed
3/4 cup ...............Unsalted butter, melted
1 Tblsp ............White wine vinegar
4 ...............Large eggs
1 Tblsp ............Passion fruit purée
Fresh lemon juice, to taste
Cayenne, to taste
Tabasco, to taste
Have ready a medium size saucepan of hot water on the stove. In another saucepan combine shallot,peppercorns and white
vinegar. Bring to a boil and reduce to about 1 tsp. Pass through fine mesh strainer. Add liquid to blender. Add yolks and
purée. With the blender running, add the melted butter in a slow steady drizzle untill fully incorporated. Add passion fruit
purée, lemon juice and spices. Keep hollandaise in blender and in a pan of warm water until ready to use.
Enjoy!!
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