Recipe - Bbq Chicken And Andouille Hash With Poached Eggs

6 ounce Chicken breast
One fourth cup Prepared BBQ Sauce
Salt and pepper
2 tablespoon Olive oil
2 cup Diced cooked potatoes;
1/2inch dice
One fourth cup Small minced onions
2 tablespoon Minced shallots
1 cup Chopped Andouille sausage;,
(8 ounces)
1 tablespoon Minced garlic

POACHED EGGS
4 Eggs
3 tablespoon Sliced green onions

SAUCE PIQUANTE
1 tablespoon Olive oil
2 tablespoon Chopped onions
2 tablespoon Chopped green onions
2 tablespoon Chopped celery
2 tablespoon Chopped green bell peppers
1 tablespoon Minced shallots
1 tablespoon Minced jalapeno peppers;
seeded
1 tablespoon Minced garlic
1 tablespoon Chopped fresh basil
1 teaspoon Chopped fresh thyme
1 teaspoon Chopped fresh oregano
2 Bay leaves
1 cup Peeled; seeded and chopped
Italian plum tomatoes
1 cup Chicken stock
One half teaspoon Salt
One half teaspoon Cayenne pepper
2 Turns fresh black pepper
1 tablespoon Unsalted butter

ESSENCE OF EMERIL SHOW#EE2280

Heat the grill or broiler. Season the chicken with salt and pepper. Brush
the BBQ Sauce on the chicken, coating the breast completely. Place the
chicken on the hot grill or broiler and cook for 56 minutes on each side.
Set aside and cool.

For hash: In a saute pan, heat the oil. Add the potatoes and saute, shaking
the pan occasionally, for 2 minutes. Add the onions, shallots, and
andouille and stirfry for 1 minute. Small dice the BBQ chicken and add to
the andouille mixture and saute for 1 minute. Add the garlic and season
with salt and pepper, stir occasionally for 4 minutes.

For poached egg: Bring 3 cups of water to a boil with One half teaspoon white
vinegar and One half teaspoon salt in a small saucepan over high heat. Crack an
egg into a cup and slide the egg gently into the water. Crack another egg
into the cup and when the water returns to a boil slide this egg into the
water as well. When the water returns to a boil, reduce the heat to low and
simmer until the eggs are set, about 22 One half minutes. Drain on paper
towels.

Yield: 4 servings

SAUCE PIQUANTE: In a sauce pot, heat the oil. Add the onions, green onions,
celery, bell peppers, jalapenos, shallots, and garlic over high heat. Add
the basil, thyme, oregano, and bay leaves. Saute for 2 minutes. Stir in the
tomatoes, stock, salt, cayenne, and black pepper and bring to a boil. Cook
over high heat for 2 minutes, reduce the heat and simmer, stirring
occasionally, for about 5 minutes. Stir in the butter and remove from the
heat. To assemble, spoon a small amount of the sauce in the center of the
plate. Place Three fourths cup of the hash on the sauce. Top with the poached egg and
garnish with shaved green onions.

Yield: 2 cups

Posted to recipeludigest by molony molony@scsn.net on Feb 21, 1998