I created this dish while living in Alaska and it has been a crowd pleaser ever since. Making its initial appearance over a croissant, it has since morphed into this Paleo beauty.
You may think that Reindeer Sausage is a joke, but I’m here to assure you it is not. The Alaskan Sausage Company has been making it for decades and I suggest you give it a taste. Here’s a picture of their “No. 1 All Reindeer” gift pack, proving that you can have Rudolph at your house for Christmas this year…
his is the fifth video in the Hollandaise Series. The others are:
Clarified Butter, Drawn Butter, Ghee
Holly, Holly, Hollandaise
Paleo Filet Oscar – A Legendary Offering
Pancetta Draped Scallops over Asparagus and King Crab Parsnips
I suggest putting it on your bucket list to make all five of these recipes in one day. In doing so, you’ll make good use of your hollandaise and a lot of new friends.
I hope you enjoyed the Hollandaise series. There are endless renditions of the sauce. These five videos were desinged to get you started in the world of mother sauces. Don’t think for a second that this is the last you’ll see of Holly, Holly, Hollandaise. It’s name alone is quite festive, so get out there and make it for your friends this Christmas!
There are some big changes coming up on PaleoNick.com, so be sure to stay tuned for their announcement.
I’ll be updating some previous posts, sharing my current status, giving a recap of the first six months of the project and letting you in on some future plans.
Up next we answer the question, “How big do you like your balls?” with a lesson in meatball cookery.
I’ll share a quote with you in closing:
“Continuous effort, not strength or intelligence, is the key to unlocking our potential.” -W.C.
Until next time…
Keep It Paleo!
Your Guide to Culinary Fitness,
Paleo Alaskan Eggs Benedict
- 1 link of precooked Alaskan reindeer sausage (or Italian Sausage), sliced the long way into thirds, then halved to yield 6 small pieces
- Meat of 1 Alaskan King Crab Leg
- 2 eggs, poached
- 1 cap-full of white vinegar, for poaching liquid
- 1 slice cold smoked salmon, rolled
- 12 spears asparagus, whittled
- 1 tablespoon shallots, minced
- 1 teaspoon garlic, minced
- Juice of ½ lemon
- 1 tablespoon olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 2-3 tablespoons of Hollandaise sauce (recipe below)
- 1 teaspoon chives, minced
- Fill a sauce pan with 2-3 inches of water and set on stove over medium heat for eggs. Add the cap-full of vinegar. When bubbles begin forming on the bottom of the pan, crack the eggs into a small dish, give the water a stir in a circular motion, then slowly lower the dish into the water and ease in the eggs. The eggs will cook between 2-4 minutes depending on how you prefer the yoke. When they’re done, use as slotted spoon to gently transfer to a cutting board, allowing water to drain.
- While the water heats for your eggs, heat olive oil in a medium-sized sauté pan over medium-high heat and sauté shallots and garlic for about 30 seconds.
- Add asparagus to pan and toss to coat with oil, garlic and shallots. Cook for one minute, then reduce heat to medium and add ¼ cup of water to the pan. Check the water for the eggs, and follow step on to begin poaching.
- Continue cooking asparagus, approximately 5-7 minutes or until finished to your liking. Season with salt, pepper and lemon juice and cover to keep moisture in the pan.
- While asparagus cooks, slice reindeer sausage in half and then into thirds. Check the eggs, using a spatula or spoon to slide gently underneath and ensure they aren’t sticking to the bottom of the pan.
- Heat king crab and reindeer sausage in a small sauté pan over medium heat until hot. The goal is to have the asparagus, crab, sausage and eggs done all at the same time. Once you’ve accomplished this, it is time to plate.
- Layer ingredients onto a plate in the following order: 6 spears asparagus, 3 slices reindeer sausage, 6 spears asparagus, 3 slices reindeer sausage, king crab, poached eggs, Hollandaise, smoked salmon, chives.
- Eat and enjoy. Bon appetit!
Holly, Holly, Hollandaise
- Clarified butter (see article in recipe index under condiments for video on how to make this), placed it in a squirt bottle (approx. 18 oz will be used)
- 1 lemon
- Water, as needed
- Kosher salt, to taste
- Tobacco sauce, to taste
Preparation Instructions: * we recommend watching the video for best results
- Place a soup pot with 3-4 inches of water over medium heat on the stove and heat to a slow boil (you don’t want a rapid boil).
- Add 3 egg yolks to a medium sized mixing bowl, the juice of half a lemon and whisk like crazy. Place bowl over of the soup pot, creating a double-boiler on the stove, and continue to whisk until the mixture becomes frothy. Remove the bowl from the heat periodically, but don’t stop whisking! The emulsifying process will take a little while, at least 4-5 minutes, so we hope your arms are ready for it. Once the mixture has increased in volume and forms ribbons or streaks in the bowl when you whisk through it, remove the bowl from the pot and place on a towel.
- Now it’s time to add the clarified butter in small squirts, alternating with spoonfuls of hot water from the soup pot. Add the butter and whisk until it thickens the mixture and then continue whisking as you add warm water to thin it out again. You will do this over and over until you have used approximately 18oz of the butter and reached the desired consistency for the sauce. Once you’re there, add the other half of your lemon juice, kosher salt and Tobasco to taste.
- Transfer to another dish for serving. If the sauce thickens before you serve it, bring it back to life by stirring in a little warm water.
“Keep It Paleo!”
One average link of a sausage equals about 6oz, so since 1oz of sausage equals one block, we will say we have 6oz. We then get about 3oz of crab leg meat at 1.5oz per block, for two blocks, and 2 protein blocks from the two eggs with one egg equaling one block. Finally we get one more block from the one slice of smoke salmon. One block is 1.5oz, and one slice will weight about this. This gives us a total of 11 blocks.
We get one block from 12 spears of asparagus, and one more from the juice of ½ lemon for a total of 2 blocks.
Our fats come from the olive oil we cook in. For one tablespoon of oil we get 9 blocks as 1/3 of a teaspoon equals one block. For every tablespoon of hollandaise sauce you use, it will add an additional 9 fat blocks to the meal.
Our protein and fats are on about a 1:2 ratio. Our carbs a light so make sure you add in some extra carbs to bring it up.