Traditional Hash Browns 21 Club Recipe Epicuriouscom Recipes

HASH BROWNS

Steps:

• Cook the potatoes in a saucepan of boiling water for 10 mins then drain and set aside until cool enough to handle.
• Coarsely grate the potatoes into a bowl discarding any skin that comes off in your hand as you grate. Season well with salt and pepper and pour over half the butter. Mix well then divide the mix into 8 and shape into patties or squares. The hash browns can be prepared a day ahead and chilled until ready to cook or frozen for up to a month.
• To cook, heat the oil and the remaining butter in a frying pan until sizzling and gently fry the hash browns, in batches if needed, for 4-5 mins on each side until crisp and golden. Serve straight away or leave in a low oven to keep warm.

TRADITIONAL SUNSET SALAD '21' CLUB

Steps:

• To make the salad:
• In a large bowl combine all ingredients and toss to coat salad with dressing.
• To make the dressing:
• In a bowl whisk together vinegar, mustard mixture, salt, and pepper and add oil in a stream, whisking until emulsified. Whisk in chili sauce, watercress, and bacon.
• Make about 1 cup.

CLASSIC HASH BROWNS

Steps:

• Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
• Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
• Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

21 CLUB CHICKEN HASH

Steps:

• In a saucepan combine bechamel and cream with whisk til fluffy. Add sherry. Stir in chicken and cook over low heat until hot Season with salt and pepper. Sir in egg yolks. Serve over toast, waffle, baked potato etc.

CLUB 21 CHICKEN HASH

Steps:

• Melt butter in heavy medium saucepan with ovenproof handle.
• Blend in flour until smooth.
• Gradually stir in milk until smooth and thickened.
• Stir in hot pepper sauce, worchestershire, white pepper and season to taste with salt.
• Cover and bake at 300F, 1 1/2 hours.
• Strain sauce.
• Stir in half and half, sherry and chicken.
• Heat over low heat until heated through.
• Adjust seasonings.
• Add small amount of hot sauce to egg yolks.
• Return yolk mixture to saucepan.
• Heat, stirring until slightly thickened.
• Do not boil.
• Serve hot over toast, waffle, baked potato shell or wild rice.
• Makes 4 servings.

TRADITIONAL SENEGALESE SOUP '21' CLUB

Steps:

• Peel and core apples and chop. In a heavy kettle heat butter over moderate heat until foam subsides and cook apples, carrots, onion, raisins, and garlic , stirring occasionally, until they begin to soften, 10 to 12 minutes. Add curry powder and cook, stirring, 1 minute. Add flour and cook stirring, 2 minutes. Stir in broth and tomato purée and simmer, covered, 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
• Cool soup and in a food processor or blender purée in batches until smooth. Strain soup through a sieve into a large bowl and chill until cold, 2 to 3 hours.
• Garnish each serving with about 1/2 teaspoon chutney.

TRADITIONAL CRAB CAKES '21' CLUB

Steps:

• In a skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté bell peppers until softened. Cool peppers. In a food processor grind bread into fine crumbs.
• In a bowl stir together bell peppers, crab, coriander, mayonnaise, Old Bay seasoning, jalapeño, garlic, 2 tablespoons bread crumbs, black pepper, and salt to taste until combined well and chill 20 minutes.
• With a 2-ounce ice-cream scoop or 1/4-cup measure, scoop crab mixture into 8 portions and pat each into 3/4-inch-thick disk. Spread remaining bread crumbs on a sheet of wax paper and gently press each crab cake into them, turning it, to coat evenly. To help prevent crumbling during cooking chill crab cakes, covered loosely, at least 1 hour and up to 1 day.
• Preheat oven to 375°F.
• In a 12-inch skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté half of crab cakes until golden brown, 3 to 5 minutes. Turn crab cakes carefully and brown other sides. Transfer sautéed crab cakes carefully to a baking sheet. Add remaining tablespoon oil to skillet and sauté remaining crab cakes in same manner. On baking sheet bake all crab cakes 6 minutes, or until heated through.
• Serve crab cakes with mayonnaise.

TRADITIONAL HASH BROWNS `21' CLUB

Steps:

• Peel potatoes and cut into 1/2-inch cubes (there should be about 3 cups). In a large saucepan of boiling salted water parboil potatoes 5 minutes. Drain potatoes and cool. In a skillet heat oil and 1 tablespoon butter over moderately high heat until hot but not smoking and sauté onions, stirring occasionally, until soft and caramelized. Cool onions and in a bowl combine with potatoes, stirring vigorously to partially break up potatoes. Hash browns may be prepared up to this point 1 day ahead and chilled, covered.
• Preheat oven to 350°F.
• In a 10-inch non-stick skillet heat remaining 2 tablespoons butter over moderate heat until foam subsides and cook potato mixture, packing it evenly in skillet with back of spatula to form a cake, until underside is golden, about 10 minutes. Invert a plate or baking sheet without sides over skillet and carefully invert potato cake onto it. Carefully slide potato cake back into skillet and brown other side. On baking sheet bake potato cake 10 minutes.
• Sprinkle hash browns with pepper and salt to taste and cut into wedges.