Best Bev Huhndorfs Moose Head Recipes

CORNED BEEF HASH BENEDICT WITH CHEESY MORNAY SAUCE

Steps:

• For the Mornay sauce: Add the butter to a medium pot set over medium heat. Add the flour and cook, whisking, until blonde in color, 2 to 3 minutes. Slowly whisk in 1 cup of the milk until combined. Add the Gruyere, mustard and nutmeg and simmer, whisking occasionally, until thick, about 10 minutes. Season with salt and white pepper. Keep warm over low heat, whisking occasionally and adding up to 1/2 cup additional milk to thin if needed, until ready to plate.
• For the corned beef hash: Heat a medium pan over medium heat. Add the oil and shallots and saute until translucent and slightly golden, about 10 minutes. Add the corned beef and saute until crispy and browned, 5 to 7 minutes more.
• For serving: Butter the English muffin halves and drizzle with a bit of honey. Sprinkle the tomato slices with salt, then place a couple slices on top of each muffin half, followed by some hash. Top with a sunny-side up egg and ladle Mornay sauce on top. Garnish with minced chives.

CORNED BEEF HASH BROWN MUFFALETTA

Steps:

• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• Add the green olives, kalamata olives, giardiniera, capers, parsley, vinegar, olive oil and honey to a food processor and pulse to make a coarse relish.
• Slice the boule in half horizontally. Spread the tapenade evenly over both halves of the boule. Layer the cheese evenly over the tapenade on the bottom half of the boule. Place both top and bottom halves cut-side up beside each other on the sheet pan.
• Lay the hot hash browns on top of the cheese, then evenly pile on the corned beef. Bake the open sandwich until the cheese is melted and the corned beef is warmed through, 6 to 8 minutes.
• Melt the butter in a large nonstick skillet over low heat. Working with one egg at a time, crack each egg into a small bowl or ramekin and then slowly add it to the skillet. Cover with a tight-fitting lid and cook, uninterrupted, until the whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season the eggs with pepper. Slide the eggs onto a plate.
• Top the corned beef with the sunny-side up eggs. Place the top piece of bread onto the sandwich. Cut into 4 wedges and serve.

BEV HUHNDORF'S MOOSE HEAD

Steps:

• 1. Skin and cut to fit in large kettle. When Cutting head, remove nose and put in separate kettle, parboil for 45 minutes. Remove and cool in cold water. Pick off hairs as you would feathers from a duck and wash thoroughly.
• 2. Boil head, skimming as it boils. Cook until meat can easily be removed from bone. Cut into bite size pieces and add vegetables, rice, macaroni, and seasonings for moose head soup.
• 3. To make Head Cheese instead of soup:
• 4. Make bouquet garni by tying onion, bay leaves, parsley, celery, thyme, and sage in a square of cheesecloth, and add to boiling head.
• 5. Add tongue, and any scrap meat not used elsewhere (such as neck bones).
• 6. Add wine to boiling head.
• 7. After 90 minutes, remove tongue
• 8. When meat is done, cut meat and tongue into very small pieces. Strain and reserve liquid.
• 9. Drop Brains into a little of the boiling liquid, simmer 15 minutes. Remove, drain and add to meat and tongue.
• 10. Season with cayenne, sage and nutmeg to taste.
• 11. Mix all very well.
• 12. Pack mixture into loaf pans, pressing firmly
• 13. Pour 1/2 c lukewarm liquid over each loaf.
• 14. Chill 48 hours before using.
• 15. Slice and serve.