KITCHEN MAGIC

CHICKEN ANDOUILLE HASH WITH POACHED EGGS & SAUCE PIQUANTE

By DAVID SPITZER
Special to the Saipan Tribune

Makes 4 brunch servings

This is a knockout brunch dish and a delicious way to use leftover cooked chicken. The savory hash, velvety eggs, and a spicy sauce unite to create a taste explosion-a great way to celebrate the “morning after,” perhaps accompanied by a Bloody Mary. Or another hair of the dog.

1 1⁄2 cups Sauce Piquante (recipe follows)
2 tbsps olive oil
1 1⁄2 cups diced cooked potato (half inch dice)
1⁄4 cup chopped onions
1 tbsps chopped green bell peppers
1 cup (8 ounces) chopped andouille sausage
1 cup (6 ounces) diced cooked chicken breasts (half inch dice)
1 tbsp minced garlic
1⁄2 tsp Emeril’s Creole Seasoning (recipe follows)
1⁄4 tsp salt
3 turns freshly ground black pepper
4 Perfect Poached Eggs, cooked just before serving
1⁄4 cup chopped green onions

Prepare the Sauce Piquante, and keep warm. Preheat the oven to 200°F.

Heat the oil in a large skillet over high heat. Add the potatoes and sauté, shaking the skillet occasionally, for 2 minutes. Add the onions, bell peppers, and andouille and stir-fry for 1 minute.

Add the chicken and sauté for 1 minute. Add the garlic, Creole Seasoning, salt, and pepper and fry, stirring occasionally, for 4 minutes. Remove from heat. Makes 3 cups.

Keep the hash warm by placing the skillet in the oven. Prepare the Perfect Poached Eggs.

To serve, mound 3⁄4 cup of the hash on each of 4 dinner plates. Place 1 Perfect Poached Egg on top of each and drizzles with a generous 1/3 cup of the Sauce Piquante. Sprinkle each serving with 1 tablespoon of the green onions.

Sauce Piquante

1 tbsp olive oil
2 tbsps chopped onions
2 tbsps chopped green onions
2 tbsps chopped celery
2 tbsps chopped green bell peppers
1 tbsp minced seeded jalapeño peppers
1 tbsp minced garlic
1 tbsp chopped fresh basil
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
2 bay leaves
1 cup peeled, seeded, and chopped Italian plum tomatoes
1 cup basic Chicken Stock
1⁄2 tsp salt
1⁄4 tsp cayenne pepper
2 turns freshly ground black pepper
1 tbsp unsalted butter

Heat the oil with the onions and green onions, celery, bell peppers, jalapeños, and garlic in a medium saucepan over high heat. Add the basil, thyme, oregano, and bay leaves and sauté 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, then reduce the heat and simmer, stirring occasionally, for about 5 minutes. Stir in the butter and remove from the heat. Serve immediately, or prepare without the butter and store, refrigerated, in an airtight container for up to 2 days. Before serving, reheat over low heat until the sauce is at a simmer, stir in the butter, and proceed.

Creole Seasoning

Makes about 2/3 cup

2 1⁄2 tbsps paprika
2 tbsps salt
2 tbsps garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried leaf thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Perfect Poached Eggs: Bring 3 cups of water to a boil with 1⁄2 teaspoon white vinegar and 1⁄2 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. Watch carefully and remove the eggs when the yolks are still soft, about 2 to 2 1⁄2 minutes. (Test by lifting an egg slightly out of the water on a slotted spoon and gently pressing the center with your finger; the yolk should be soft and the white firm.) Drain on with paper towels. Poached eggs can be made ahead and kept immersed in a bowl of water in the refrigerator. Reheat by immersing briefly in simmering water.

David Spitzer is the executive chef of the Fiesta Resort & Spa Saipan.