Breakfast/Brunch

For the Veal

  • 4  pounds veal shoulder, sliced into thin cutlets
  • 2  cups flour
  • 1  teaspoon Creole sesoninbg
  • 1/4  cup  rendered bacon fat
  • 1  large onion, small dice
  • 1  stalk celery, small dice
  • 1/2  bell pepper, small dice
  • 2  cloves garlic, minced
  • 2  cups tomatoes, diced
  • 2  cups veal stock 
  • leaves from 1  sprig thyme
  • 1  teaspoon crushed red pepper flakes
  • 1  bay leaf
  • 1  tablespoon Worcestershire sauce
  • 2  green onions, chopped
  • salt, pepper and Tabasco to taste
  • Jalapeño Cheese Grits (recipe foillows)

For the Jalapeño Cheese Grits

  • 1  cup stone ground white corn grits
  • 1  jalapeño
  • 3  tablespoons butter
  • 2  tablespoons mascarpone or cream cheese
  • 1/4  cup grated  Edam cheese
  • salt to taste

Slow-Cooked Grillades and Grits

Grillades Grits  

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For the brown butter:

  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 sprig thyme

 

For the grits:

  • 2 tablespoons unsalted butter
  • 1 medium onion, very finely chopped (3/4 to 1 cup)
  • 2½ cups water
  • 3½ cups whole milk, or more as needed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper, or more to taste
  • 3/4 cup stone-ground grits
  • 1 (15 ounce) can pumpkin puree (may substitute sweet potato puree)
  • Leaves from 1/2 bunch thyme, chopped 3 tablespoons; may substitute leaves from 2 stems of sage
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese

Creamy Pumpkin Grits

Creamy Pumpkin Grits

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  • 1/3 cup packed brown sugar
  • 2 tablespoons dairy sour cream
  • 2/3 cup chopped pecans
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 beaten egg
  • 3/4 cup buttermilk or sour milk
  • 3/4 cup canned pumpkin
  • 2/3 cup packed brown sugar
  • 1/3 cup butter, melted

Pumpkin Praline Muffins

Pumpkin Praline Muffins

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  • 1/4 cup butter, plus more (melted) for brushing
  • 2 cups onion, finely chopped
  • 1 cup bell pepper, finely chopped
  • 1 pound peeled Louisiana crawfish tails with fat
  • 1/4 cup green onions, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon hot sauce
  • 2 loaves frozen bread dough, such as Bridgeford, defrosted
  • 1½ cups mozzarella or Monterey Jack cheese, shredded
  • 1½ cups cheddar cheese, shredded

Jazz Fest Stuffed Crawfish Bread

stuffed crawfish bread 

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