Eggs "benedict" With Quail Eggs And Spiced Biscuits

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Meats		Cklive18, Pdate	1	Servings

INGREDIENTS

12		Quail eggs
1	T	Rice wine vinegar
		Water
2 3/4	c	Bread flour
2 3/4	c	Cake flour
1/2	T	Salt
3/8	c	Sugar
1	t	Ancho chile powder
4	T	Baking powder
1/2	T	Minced fresh thyme
		Above lemon, minced Zest
		of
1/2	c	Chilled butter, 4 ounces
2		Whole eggs
12	oz	Buttermilk, Place 2 eggs in
		pint cup and top
		fill with milk to
		the top About
2		Stalks lemongrass, finely
		minced
		white part only
1/2	c	Extra virgin olive oil plus
		1 tablespoon
3		Scallions, 1/16-inch slice
		green/white
		separated
1		Lemon, Juice of
1/2	T	Coarse ground, toasted
		coriander
1		Head fennel, de-cored and
		shaved
		paper thin
1/2	lb	Fresh crab leg meat, picked
		through
		thoroughly
		Salt and white pepper to
		taste

INSTRUCTIONS

a
In a 2 quart sauce pan filled 2/3 of water add vinegar and bring to a
boil. On a simmer, open eggs into the water and try to gather the
whites around the yolks. Cook only briefly, 1-2 minutes, should keep
the eggs runny.  SPICED BISCUITS:  In a food processor, combine all dry
ingredients, thyme and zest. Add  chilled butter and pulse to small
pieces. Add egg/milk mixture and  incorporate. Do not over mix. Remove
form processor and roll out on a  floured surface. Using a 2-inch round
pastry cutter, make circles and  bake on parchment paper at 350 degrees
for 12 to 14 minutes until  golden brown. A tester should come out
cleanly.  Yield: 12 biscuits, 2 per serving  LEMONGRASS-CRAB-FENNEL
SALAD:  In a small saute pan on medium heat, add 1 tablespoon oil and
saute  lemongrass and scallion whites until soft, about 4 minutes.
Season  and set aside. In a bowl, whisk together juice, coriander,
scallion  greens and remaining oil. Add lemongrass and check for
seasoning. In  another bowl, mix crab and fennel. Add 2/3 of the
vinaigrette and  toss to coat. Check for seasoning.  PLATING  Cut the
biscuits in half. Lay a little salad down to prevent sliding  and place
the bottom half on the salad. Top with small mound of salad  the top
with egg. Drizzle on vinaigrette and rest top of biscuit  against the
mound.  Yield: 4 servings  Beverage Suggestion: Jasmine Tea, Black
Coffee, Fresh Orange Juice  Converted by MC_Buster.  Per serving: 3260
Calories (kcal); 33g Total Fat; (9% calories from  fat); 109g Protein;
630g Carbohydrate; 1297mg Cholesterol; 9737mg  Sodium Food Exchanges:
35 Grain(Starch); 3 1/2 Lean Meat; 1/2  Vegetable; 1/2 Fruit; 2 1/2
Fat; 6 Other Carbohydrates  Recipe by: COOKING LIVE SHOW #CL9346
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6139 Calories From Fat: 1410 Total Fat: 159.6g Cholesterol: 1597.7mg Sodium: 12081.4mg Potassium: 1874.7mg Carbohydrates: 986.4g Fiber: 41.9g Sugar: 92.9g Protein: 185.7g