Breakfast/Brunch

  • 1 3/4 pounds baking potatoes, peeled and cut into 1" cubes (about 4 cups)
  • 2 tablespoons unsalted butte
  • 2 tablespoons olive oil
  • ​24 medium garlic cloves, peeled and very coarsely chopped
  • ​Salt and pepper to taste
  • ​1 teaspoon red pepper flakes (optional)
  • 1/2 cup coarsely chopped fresh flat leaf parsley

​NOTE: This recipe is adapted from Jacques Pepin's Fast Food My Way

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garlicky potatoes 

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  • 4 tomatoes, very ripe
  • ​1 quart boiling water
  • ​1 4-ounce stick unsalted butter
  • ​1/2 cup onion, diced
  • ​1/2 cup bell peppers, diced
  • ​2 cloves fresh garlic, fine chopped
  • ​2 pounds medium to large shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • ​1/4 teaspoon cayenne pepper
  • ​2 fresh basil leaves, chopped
  • ​1 tablespoon parsley, chopped

Dooky Chase's Breakfast Shrimp

Breakfast Shrimp 

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Crab Cakes
  • 1 pound crabmeat, picked over
  • 1 cup diced white bread
  • 2⁄3 cup mayonnaise
  • 2 green onions, chopped
  • 2 dashes Tabasco
  • Salt and Freshly ground black pepper
  • 3 cups bread crumbs
  • 1/4 cup canola oil

Hollandaise

  • 1/2 cup satsuma or orange juice
  • 1 tablespoon white wine vinegar
  • 1-inch piece of ginger, peeled and crushed
  • 1 shallot, minced
  • 1 teaspoon black peppercorns
  • 1 teaspoon coriander seeds
  • 1 sprig fresh thyme, leaves only
  • 1 bay leaf
  • 1/2 lemon juice
  • 4 egg yolks
  • 1 cup hot clarified butter (between 135° and 145°)
  • 1 pinch cayenne pepper
  • Salt
  • Tabasco

Poached Eggs

  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 8 eggs

Poached Eggs & Satsuma Hollandaise over Crab Cakes

Poached Eggs & Satsuma Hollandaise over Crab Cakes 

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