Breakfast/Brunch

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

Click image to enlarge

 

  • 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

Click image to enlarge

 

  • 3/4 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 2 tablespoons Chef Paul Prudhomme's Vegetable Magic
  • 14 slices very hard, very green tomatoes, sliced about 1/4-inch - about 4 tomatoes
  • 8 slices bacon, diced
  • 1/2 cup vegetable oil
  • 1 cup chicken stock
  • 1 1/2 cups heavy cream
  • 6 English muffins, split

Fried Green Tomatoes with Cream Gravy

 

Click image to enlarge

Pages

Subscribe to RSS - Breakfast/Brunch