Breakfast/Brunch

  • 1 cup (6 oz/185 g) cooked Louisiana shrimp
  • 1/4 cup (1½ oz 145 g) finely diced celery
  • 1 tablespoon finely diced green bell pepper (capsicum) 
  • 7½ tablespoons (3½ fl oz/105 ml) mayonnaise, plus mayonnaise for spreading
  • 1/4 teaspoon fleshly ground black pepper
  • 1/4 teaspoon chopped fresh dill 
  • 1/2 teaspoon salt
  • 12 hard-cooked egg yolks 
  • 1½ teaspoons Dijon mustard 
  • Pinch of cayenne pepper 
  • 4 thin slices dense-textured white sandwich bread 
  • baby arugula (rocket) sprigs 
  • 4 thin slices dense-textured wheat bread

Shrimp Salad Finger Sandwiches

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FOR THE GRITS:

  • 1 cup whole milk

  • 2 tablespoons butter 

  • 1/4 cup grits

FOR THE GRILLADES:

  • 1/2 cup olive oil, divided
  • 2 (4-ounce) veal medallions
  • ¾ cup all-purpose flour, divided
  • 3 tablespoons diced onion
  • 3 tablespoons diced celery
  • 2 tablespoon diced green bell pepper
  • 1 teaspoon minced garlic
  • 1 cup chicken stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Tiger Sauce
  • 1 tablespoon Kitchen Bouquet
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup sliced green onions, for garnish
  • 1/4 cup finely chopped parsley, for garnish

Veal Grillades and Grits

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FOR THE BRINE

  • 2 cups rice wine vinegar
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange
  • 1/2 cup sugar
  • 5 cloves garlic, thinly sliced
  • 1 tablespoon coriander seed
  • 1 tablespoon mustard seed
  • 1 tablespoon peppercorns
  • 1 tablespoon red chili flakes
  • 2 bay leaves
  • Pinch kosher salt

FOR THE SHRIMP

  • 12 baby carrots, peeled
  • 12 green beans
  • 12 pearl onions, peeled
  • 12 okra pods
  • 2 pounds boiled wild Louisiana shrimp, peeled and deveined

John Besh's Pickled Shrimp

Besh Pickled Shrimp

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  • 1 tablespoon olive oil
  • 1 tablespoon finely minced garlic
  • 2 bunches Swiss chard or mustard greens, about 2 pounds total, trimmed, and sliced into one-inch strips
  • Salt
  • ¼ cup water
  • Creamy Polenta with Parmesan cheese (click here for recipe)
  • 2 tablespoons vinegar
  • 8 eggs
  • Black pepper

Greens with Poached Eggs and Creamy Polenta

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