Rouxbe

• 1 whole jalapeño pepper
• 3 tbsp dill
• 3 tbsp cilantro

Preheat the oven to 375ºF. Start by seeding and finely dicing jalapeño. If you want a spicier effect, you can leave the seeds in. Wash your hands thoroughly when finished.

Then finely chop the fresh herbs.

• 2 cups Flour
• 2 2/3 tbsp baking powder
• 1/2 cup sugar
• 1 1/2 tsp Salt
• 2 cups cornmeal
• 4 whole eggs
• 2 cups milk - can substitute with buttermilk
• 1/2 cup melted Butter
• 1 cup canned or frozen kernel corn

Sift all dry ingredients together: flour, baking powder, sugar, salt, and cornmeal.

In a separate bowl, mix together eggs, milk and melted butter.

Mix wet and dry ingredients together until dry is just in corporated. Then fold in jalapeños, herbs and corn. Do not over mix.
Spray two loaf pans with non-stick cooking spray and pour in the batter. You can also use a rectangular cake pan. Bake 30 - 40 minutes.

Test with a fork, if it comes out clean, the cornbread is ready. Let the cornbread cool for a few minutes then loosen the edges with a knife before turning out onto a cooling rack.

• 1 large onion
• 1 large garlic clove
• 1 tbsp extra virgin olive oil
• 1/2 small can Tomato paste (2 tbsp.)
• 1 can crushed tomato (690 ml / 24 oz.) - can substitute with canned tomato sauce
• 1 can whole tomatos (796 ml / 28 oz.)
• 1 cup sun-dried tomatos
• 1/2 tsp fresh ground pepper
• 1/2 tsp Salt
• 1 tbsp oregano
• 1 tbsp sugar
• 2 tbsp Balsamic vinegar

Start by chopping the onion. Then peel and finely mince the garlic.

Over medium to medium-low heat sautée the onions in the olive oil for a few minutes before adding the garlic. Once you have added the garlic, continue to cook for another minute then add the tomato paste and cook for another minute or two.

Add crushed tomatoes, whole tomatoes and sun-dried tomatoes. If the sun-dried tomatoes were packed in oil, strain first. Add pepper, salt, oregano, sugar and balsamic vinegar. Stir well.

Let the tomato sauce come to a gentle boil, stirring regularly. Then cover immediately, turn the heat to low and let simmer for an hour, stirring occasionally.

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• Mincing and Crushing Garlic

When the tomato sauce is ready, put a few scoops into the food mill. If your food mill has interchangeable plates, use the plate with medium or large holes.

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Move middle rack to the top third of the oven, then preheat the broiler.

Slice cornbread into approximately 1" thick pieces. Place the slices onto a baking sheet, being careful not to crumble the cornbread. Put cornbread in oven to broil, watching closely to ensure they toast evenly and that they do not burn.

When toasted on one side, remove the cornbread from the oven. Carefully move rack back to the middle and set oven temperature to warm, about 150ºF.

• 4 tbsp pesto
• 3 tbsp extra virgin olive oil

Mix together the pesto and the olive oil. This will thin down the pesto and make it easier to drizzle over the eggs.

• 1/2 cup soft goat cheese

Be sure the sun-dried tomato sauce is hot, then spoon roughly 2 tablespoons over each slice of cornbread. Top with a tablespoon or two of goat cheese.

Place the cornbread in the oven to keep warm. Remember that goat cheese will not melt, but will retain its shape and brown slightly.

• 5 cups Water
• 1 tsp Salt
• 1/8 cup vinegar
• 5 large eggs

Add vinegar and salt to the water. Bring to a boil in a deep fry pan or shallow pot. Gently crack the eggs, one at a time, into the boiling water.

Soft poached eggs (runny yolks) should take about 2 to 3 minutes, while firmer yolks will take about 4 to 5.

While the eggs are poaching get your plates ready.

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• Poaching Eggs Ahead

Top warm cornbread with poached egg and lightly season egg with salt and pepper. Then finish it off with a bit of the pesto. Serve immediately and enjoy!