Chef at the Market | AMOB Hash

Chef at the Market | AMOB Hash

We were thrilled to participate in Chef at the Market at the Bradenton Farmers’ Market on Saturday, May 6, sponsored by our good friends at Realize Bradenton! It was even more special to team up with Darwin Brewing Co….. creators of the AWESOME Pier Beer…… to create a food & beer pairing.  We chose to integrate Summadayze IPA, a flagship DBC brew, into the AMOB Hash, an AMOB on the Pier Brunch favorite.

John suited up in his favorite Chef’s coat, sharpened up his knives, and (with the help of the Darwin Brewing Co. crew and their delicious Summadayze IPA…..) cooked up a great meal that delighted Farmers’ Market attendees.

You can even recreate the recipe at home! (But it’s much, much better when you try it at AMOB on the Pier between 11am-2pm on Saturdays and Sundays.)
AMOB Hash with IPA Hollandaise
Serves 2

AMOB Hash:
8oz. salmon filet, diced into ½-inch cubes
8oz. sausage patties or links, diced into ½-inch cubes
1 large Russet potato
½ green bell pepper
½ white onion
1 small tomato
½ c. white mushroom, sliced
1 large handful of baby spinach
2 tsp Cajun seasoning, divided
1 tsp garlic powder
Salt & pepper to taste

1. Place diced potato in a saucepan of salted water and bring up to a boil. Cook for 30 seconds, then drain and set aside to cool.
2. Heat a large skillet or low-sided dutch oven over medium high heat. Add 1 tablespoon of oil and the sausage, and cook until nicely browned and cooked through, about 5 minutes; remove to a plate. Then repeat with the salmon (adding 1 tsp Cajun seasoning just before removing from the pan).
3. Add 2 tablespoons of oil to the pan, then add the diced onion, peppers, garlic powder, and the remaining tsp Cajun seasoning. Sauté the veggies over medium heat for 3 minutes, or until beginning to brown. Add the mushrooms, tomato, and spinach cook until the spinach has wilted. Add the veggies to the plate with the sausage and salmon.
4. Add 2 more tablespoons of oil to the pan, then add the par-cooked potatoes. Cook over medium high heat for 2 minutes, or until starting to brown nicely, then shake the pan, trying to flip each piece of potato and cook another 2 minutes. Season with salt and pepper.
5. Add sausage, salmon and veg back into the pan with the potatoes, mix everything together and cook 1 more minute.
6. Top with IPA Hollandaise and serve alongside a Bloody Mary! Best enjoyed on a Pier.

IPA Hollandaise:
4 Tbsp Butter
5 Egg Yolks
2 Tbsp Lemon Juice
2 Tbsp Darwin Brewing Co. Summadayze IPA
½ tsp Red Chili Sauce (like Sriracha)
Salt and Pepper

Place 4 Tablespoons of butter in a microwaveable glass dish. Microwave on high for 45 seconds, or until melted, remove and let stand for 1 minute. Spoon off and discard the top layer of white foam.

In a large saucepan, add the yolks, lemon juice, and beer. Whisk quickly and continually over low heat until the mixture is frothy and doubled in size – about 5 minutes. Keep heat extremely low – too much heat will scramble the eggs.
While continuously whisking, stream in the melted butter. Continue whisking until thickened, about 5 minutes. If the sauce gets too dry, add in a few teaspoons of water or beer. Add in the chili sauce and salt and pepper to taste. Keep warm until ready to serve (not too warm though, or the sauce will begin to separate).

Realize Bradenton's Chef at the Market / Google Photos


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