Iowa Fall 20-Winter 21 - 23

POACHED EGGS
2 tablespoons distilled vinegar
Pinch of kosher salt
8 large eggs

TRUFFLE-CHILI HOLLANDAISE
5 egg yolks
8 ounces butter, unsalted and melted
1 each lemon juice and zest
1 tablespoons Fresno chili purée
1 teaspoon Dijon mustard

 Make the hollandaise sauce: Melt butter in a small pot over medium
heat until it's foamy but not yet beginning to brown, 3 to 4 minutes.
Place egg yolks, Dijon mustard, lemon juice, and chili puree and start
blending slowly. Gradually add the hot, melted butter and truffle oil
until it is all incorporated. You are looking for a smooth, firm, and
glossy consistency. Add warm water for desired consistency. Season
with salt and pepper. Transfer the hollandaise to a small bowl, and
place plastic wrap directly on the surface so it does not form a skin.
Set aside.
 Poach the eggs: Fill a medium pot with 3 inches of water. Add
vinegar, season with salt, and bring to a simmer. Using the handle of a
spoon or spatula, stir the water with a clockwise motion. Gently crack
an egg into the center of the pot, letting the water swirl around it and
allowing the white to envelop the yolk. Repeat with remaining eggs.
Check the eggs after 4 minutes: use a slotted spoon to lift an egg out
of the water and feel the white for firmness. Remove from the water
and let drain. Set eggs aside.

1 tablespoon truffle oil

 Using a sauté or saucepan, reheat beef barbacoa in its own juices

Pinch of white peppercorn, ground

 Using a toaster or a sauté pan, toast muffins until crisp golden
brown

Kosher salt to taste

ASSEMBLE THE BENEDICT
English muffin
Beef barbacoa

 Place halves of English muffin on a plate, add a generous spoonful
of juicy beef barbacoa, topped with poached egg, truffle-chili
hollandaise sauce, and finely sliced chives and sea salt for garnish.

Poached egg
Truffle-chili hollandaise sauce
Sliced chives and sea salt for garnish

Mexican Mimosa
OSCAR HERNANDEZ

3 ounces prosecco
1½ ounces grapefruit juice
1½ ounces St. Germain
½ ounce simple syrup

 Combine all ingredients
in a cocktail shaker with
ice. Shake and strain over
ice in an Old Fashioned
glass rimmed with tajin.
Garnish.

½ ounce lemon juice
1½ ounces tequila
Grapefruit, orange zest for garnish, tajin for the rim

FALL 2020 | WINTER 2021 23
Iowa Fall 20-Winter 21

Table of Contents for the Digital Edition of Iowa Fall 20-Winter 21
