Ranchero Benedict

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Ingredients for 4 portions
  • Jalapeno Corn Muffin
  • 1 cup(s) Cornmeal, self rising
  • 1 tsp Kosher salt
  • 1 piece(s) Egg(s), whipped
  • 0.25 cup(s) Vegetable oil
  • 1 cup(s) QimiQ Cream Base
  • 2 piece(s) Jalapeno peppers, finely diced
  • 0.5 cup(s) Queso Melt - Block
  • Black Bean Cake
  • 4 tbsp EVOO
  • 0.5 g Yellow onion(s), chopped
  • 2 tsp Garlic, chopped
  • 0.25 cup(s) AP Flour
  • 10 OZ Black Beans
  • 1 tsp Cumin
  • 0.5 tsp Kosher salt
  • 0.5 tsp Black pepper
  • 0.25 tsp Mexican Oregano
  • 1 tsp Paprika powder, smoked
  • 1 tbl Hot Sauce
  • 1 tbsp Cilantro, fresh, minced
  • 1 tbsp Flat-leaf parsley, dried
  • 0.25 cup(s) QimiQ Classic
  • 4 piece(s) Egg(s), jumbo
  • Chipotle Hollandaise
  • 150 GR QimiQ Cream Base
  • 1 piece(s) Egg yolk(s)
  • 70 ml White wine
  • 1 piece(s) Lemon juice
  • 400 GR Clarified butter
  • 1 piece(s) Chipotle peppers, small can, pureed
  • 1 piece(s) Egg(s), poached
Method
1.

Jalapeno Corn Muffin

1) Preheat the oven to 400° F.

2) In a bowl, add Egg, Vegetable Oil, QimIQ Sauce Base & Jalapenos - Mix completely.

3) Mix in the cornmeal and mix till smooth - Fold in the Queso Melt.

4) Place evenly in the muffin tins and bake for 20 minutes.

5) Trim to have a float top and bottom.

2.

Black Bean Cake

1) In a sauce pan, add the EVOO, Yellow Onion & Garlic - Cook till translucent.

2) Add the Black Beans, Cumin, Kosher Salt, Black Pepper, Mexican Oregano, Smoked Pparika & Hot Sauce - Cook till the flavors are blended.

3) Wish the QimiQ Classic till smooth - Add the Eggs - add the Black Beans - Blend smooth.

4) Fold in the Cilantro & Parsley - Scoop 2oz onto a flattop.

5) Sear on a flattop, a till warm through, and a golden-brown crust.

3.

Chipotle Hollandaise

1) Blend the sauce base smooth with the egg yolks, white hine, and lemon juice.

2) Slowly add the warmed clarified butter.

3) Season as needed.

4) Strain to remove and clumps.

5) Add the chipotle pepper and blend. Leave some chunky.