Title: Eggs "Benedict" with Quail Eggs And Spiced Biscuits
Categories: Cklive18, Pdate
Yield: 1 servings

---------------------------------QUAIL EGGS---------------------------------
12 Quail eggs
1 tb Rice wine vinegar
Water

------------------------------SPICED BISCUITS------------------------------
2 3/4 c Bread flour
2 3/4 c Cake flour
1/2 tb Salt
3/8 c Sugar
1 ts Ancho chile powder
4 tb Baking powder
1/2 tb 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
-a
; pint cup and top
; fill with milk to
; the top) , About

------------------------LEMONGRASS-CRAB-FENNEL SALAD------------------------
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 tb Coarse ground; toasted
-coriander
1 lg Head fennel; de-cored and
-shaved
; paper thin
1/2 lb Fresh crab leg meat; picked
-through
; thoroughly
Salt and white pepper to
-taste

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.