Tuesday, November 12, 2013

For my Husband


My husband is a huge popover fan.  Like asks for them almost daily.  No, he doesn't get them daily.  But he tries.  Now, this wonderful man is the catalyst behind some of my more outrageous dishes.  He likes to watch the crazy food shows like Diners, Drive-Ins & Dives, and inevitably he will say, "I want that!"  So I try to recreate and reinvent these crazy things he sees on TV.  

But sometimes he just comes up with a crazy suggestion and says things like, "I want stuffed popovers for breakfast."  So here you have it.  Some crazy big stuffed popovers.  I'm calling them John Boys.  My husband's name is John, and this is definitely food for the boys.  I stuffed them with bacon, sausage, tater tots, sauteed serranos and cilantro and green onion, cheese, and then made a jalapeno hollandaise sauce for the top.  I only gave measurements for the popovers and the hollandaise sauce.  You can mix and match what you put in yours.  It's just a concept.  Maybe ham, swiss and mushrooms would be good.  Any combination you like will work. I got about 8 large popovers with my popover pans.  If you use regular muffin tins, you will get a lot more, but you can't stuff as much into them which is good if you want smaller portions.

Enjoy!

JOHN BOYS
FOR THE POPOVERS:
4 eggs
2 C flour
3 T butter
3 T vegetable oil
1/2 teaspoon salt
2 C milk

FOR THE HOLLANDAISE:
4 egg yolks
3 T heavy cream
1 stick butter, melted
Juice of half a lemon
2-3 T chopped jalapeno slices (the kind from a jar)
Salt & pepper

FILLING SUGGESTIONS:
Cooked tater tots
Cooked bacon slices
Scrambled eggs
Sauteed peppers and onions (serranos, green onions, and cilantro cooked in olive oil)
Shredded cheese
Cooked breakfast sausage

Preheat the oven to 400 degrees.  Grease your popover pan or muffin tins liberally.  Mix all of the ingredients together.  Fill the tins 1/2 of the way full. Bake for 40 minutes or until golden browned and they feel hard to the touch. They soften up quickly out of the oven and will fall in the center when cooled.

To make the hollandaise sauce, put the egg yolks, cream, jalapenos, lemon juice, and some salt and pepper into a blender.  Start the blender on high. Slowly drizzle in the hot melted butter while the blender is running. Continue blending until the sauce is thickened.

Cut the tops off of the popovers with a serrated knife.  Stuff in your desired ingredients and stick the top back on.  Drizzle the hollandaise over the top.

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