Guatemalan Espresso Rubbed Sausage Benedicts on Smoky Sweet Potato Planks

INGREDIENTS

Potato planks:

1 medium sweet potato, scrubbed clean

1 tablespoon olive oil

1/2 teaspoon smoked paprika

Pinch cayenne pepper

1/4 teaspoon kosher salt

Sausage:

1 tablespoon Cattle Dog Coffee Roasters Guatemala Espresso

1 tablespoon Montreal steak seasoning or similar

1 teaspoon brown sugar

1/2 teaspoon chili powder

4 Wampler’s Mild Sausage Patties (not frozen)

2 teaspoons olive oil

Hollandaise:

3 egg yolks

1 tablespoon lime juice

1/2 cup butter

Misc Ingredients: 

4 large eggs

1/4 cup small diced avocado

1/4 cup small diced tomatoes

Juice of 1/2 lime

Kosher salt

Cilantro for garnish 

Chili threads for garnish (optional)

INSTRUCTIONS

Slice four 1/4-inch-thick slices from the unpeeled sweet potato. Drizzle 1 tablespoon of olive oil on a baking sheet. Arrange the sweet potato slices on the sheet turning several times to coat them with the oil. Season both sides evenly with the paprika, cayenne, and salt. Bake the planks in the oven, turning once, until lightly browned and tender-about 15 minutes.

Combine the espresso, steak seasoning, brown sugar, and, chili powder in a small bowl. Spread the seasoning on a small plate. Gently press the sausage patties into the seasoning, coating both sides. Heat 2 teaspoons of oil in a 10-inch skillet over medium heat. Add the sausage to the pan and cook for about 10 minutes per side or until cooked through. 

While the sausage is cooking prepare the hollandaise. In a medium saucepan whisk together the egg yolks and lime juice over medium-low heat. Add half of the butter to the pan and continue whisking until combined. Add the remaining butter whisking until melted, combined, and thickened. 

Poach 4 eggs for 3 minutes in boiling water; drain and pat dry.

To serve, arrange potato planks on each of the 4 serving plates. Top with the sausage followed by the poached eggs. Drizzle the hollandaise over each. Stir together the avocado, tomatoes, and lime juice. Garnish each plate with the avocado, tomatoes, cilantro, and, chili threads if desired.

“Whatchyo Taco Bout” Pizza

Shout out to Pitmaster Matt Frampton for this delicious recipe!

The pizza dough at the link below is best cooked at higher temperatures, preferable in a wood fired oven between 700-900 degrees, but it is versatile enough to do in an oven on a pizza stone.  You can also substitute any pizza dough of your choosing.

Ingredients (makes two pizzas):

·       16 oz can of Traditional Refried Beans

·       10 oz can of Green Chile Enchilada Sauce

·       1 medium Avocado, peeled and deseeded

·       1 lime

·       1 bunch of cilantro leaves, finely chopped

·       1 lb roll of Wampler’s Hot Taco Meat, cooked thoroughly

·       1 can of diced tomatoes, drained, or freshly diced tomatoes

·       1 medium jalapeno, sliced thinly and seeds removed for less heat

·       1 10oz block of Cacique Queso Fresco, hand shredded

·       Some Crema Mexicana or a thin sour cream, for drizzling at the end (Cacique is a good brand)

Pinto Bean, Avocado and Green Chile Puree Sauce:

·       1 can of refried beans

·       1 can of green chile enchilada sauce

·       1 medium avocado, ripe

·       The juice of 1 of a lime

·       Salt to taste

·       Combine all in ingredients in a food chopper or processor and blend until smooth.

Dough:

·       Here is one recipe, use any dough you like: http://www.bbqrevolution.com/matt-framptons-ultimate-pizza-dough/

Building the Pizza:

·       Stretch the dough

·       Spoon the sauce onto the dough and gently spread evenly, leaving about ¼ inch around the edge for a nice golden crust edge.

·       Top with Wampler’s Taco Meat (cooked)

·       Top with shredded cheese

·       Top with sliced jalapenos

Cooking the Pizza:

·       Cook on a well pre-heated pizza stone, preferable in a wood fired oven, or as hot as your oven will cook until the cheese is melty and the crust is golden brown

·       Slice the pizza when done cooking

Post Cook Toppings, after slicing:

·       Top evenly with diced tomatoes, trying not to get too much water onto the pizza.

·       Top with finely chopped cilantro

·       Drizzle the Crema Mexicana for added flavor

·       Very lightly, squeeze a bit more lime juice onto the pizza to brighten it up and serve!