Canadian Bennys Recipes

Steps:

• Melt 1 tablespoon of the butter over medium heat in a small pan. Add the tomatoes and scallions and season with salt and pepper. Sauté for 2 minutes, then stir in the cream and let it reduce for 10 minutes over low heat, stirring occasionally.
• Heat a large nonstick skillet over medium heat. Add 2 tablespoons of butter to the skillet and melt it. Add the bread slices and cook for 3 to 4 minutes on each side. Transfer the slices to a platter. Add a drizzle of EVOO to the same pan and cook the Canadian bacon for 2 to 3 minutes on each side. Place 2 slices of bacon on each slice of bread.
• Add the remaining tablespoon of butter to the pan. When it has melted, carefully add the eggs, giving each room to cook. Fry over soft or hard, as you like. Cover the eggs with mounds of cheese. Tent the pan in foil to melt the cheese. Place each cheesy egg on a bacon-topped slice of bread. Ladle the tomato cream sauce over each stack. Eggcellent, eh?

Steps:

• Sprinkle the short ribs with salt and pepper. Melt the butter in a large, wide pot over medium-high heat. Working in two batches, cook the short ribs until browned on all sides, about 6 minutes per batch. Transfer to a rimmed baking sheet.
• Add the celery, carrots and onions to the pot and saute until beginning to soften and brown, about 5 minutes. Add the red wine, beef stock, sherry, garlic, bay leaves and thyme sprigs. Bring to a boil, scraping up any browned bits on the bottom of the pot. Add salt and pepper to taste. Return the browned short ribs to the pot in a single layer, propping them up on their sides. Cover the pot, reduce the heat to medium low and simmer for 1 hour.
• Turn the short ribs with tongs and continue simmering, covered, until the short ribs are tender and the sauce is very thick, up to 12 hours, turning occasionally and rearranging the ribs in the pot to prevent sticking. When the meat is beginning to fall off the bone, turn off the heat, uncover the pot and let cool for 30 minutes.
• Transfer the short ribs to a work surface and separate the meat from the bones; discard the bones. Cut the meat into 3/4- to 1-inch pieces, trimming any fat. Discard the bay leaves and thyme sprigs from the pot and skim the fat from the sauce. Return the meat to the pot and keep warm.
• To assemble: Place the toasted English muffin halves on plates. Top each muffin half with 6 ounces of short ribs and a poached egg, then cover with hollandaise and garnish with sauteed arugula.

Steps:

• Melt 1 tablespoon butter over medium heat in a small saucepan; add in tomatoes and scallions; season with salt and pepper.
• Saute for 2 minutes, then stir in the cream; let it reduce for 10 minutes over low heat, stirring occasionally.
• Heat a large nonstick skillet over medium heat; add 2 tablespoons butter to skillet; let melt.
• Add the bread slices and cook for 3-4 minutes on each side; transfer the slices to a platter.
• Add a drizzle of olive oil to the same pan; cook the Canadian bacon for 2-3 minutes on each side; place 2 slices of bacon on each slice of bread.
• Add the remaining tablespoon butter to the pan; when it has melted, add the eggs, giving each room to cook.
• Fry over soft or hard, as you like.
• Cover the eggs with mounds of cheese; tent the pan in foil to melt the cheese.
• Place each cheesy egg on a bacon-topped slice of bread; ladle the tomato cream sauce over each stack.