Breakfast/Brunch

  • 1 oz extra virgin olive oil 
  • 2 oz green bell pepper, small dice 
  • 2 oz onion, small dice 
  • 1/2 oz garlic, fine dice 
  • 1/2 oz green onion, bias cut 
  • 1½ oz Creole seasoning 
  • 18 oz. russet potato, small dice, blanched and fried 
  • 6 oz. Alligator tenderloin, oven roasted, and shredded 
  • 4 eggs, poached 
  • 6 oz Hollandaise Sauce
    (Find Recipe Besh Basic Hollandaise Sauce )

 Alligator Hash

 Alligator Hash

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  • 2 cups flour
  • 2 eggs
  • 2 teaspoons baking powder
  • ½ cup heavy cream
  • ½ teaspoon salt
  • ½ cup sugar
  • 1/3 cup butter

Sugarplum Mixture

  • Combine 2 tablespoons golden raisins
  • 2 tablespoons chopped dates
  • 2 tablespoons chopped figs
  • ¼ cup chopped dried apricots
  • 2 tablespoons each of chopped pecans
  • almonds and walnuts. (Soaking 1 week in 2 tablespoons brandy is optional).

 

Sugarplum Scones

 

  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup green bell pepper, diced small
  • 3/4 cup onion, diced small
  • 1 tablespoon garlic, finely dice
  • 1/2 ounces green onion, bias cut
  • 2 tablespoons Creole seasoning
  • 1 lb 2 ounces russet (Brabant) potatoes, diced, blanched, and fried
  • 6 ounces Louisiana crawfish tails, fresh
  • 2 each green onion, green part only, bias cut
  • 4 eggs, poached
  • 6 ounces Hollandaise Sauce, ( recipe here )

Louisiana Crawfish Hash with Poached Eggs

Louisiana Crawfish Hash with Poached Eggs

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Seafood Orleans Base

  • 3 ounces butter
  • 1/2 cup red onions, julienne
  • 1/2 cup red bell peppers, julienne
  • 1/2 cup green bell peppers, julienne
  • 1 tablespoon garlic, minced
  • 1/2 pound Louisiana shrimp, 31–35 count, peeled and deveined
  • 3 ounces sherry
  • 1/2 pound Louisiana crawfish tails
  • 1/2 pound Louisiana jumbo lump crab meat
  • 2 tablespoons Creole seasoning
  • 1 cup heavy cream
  • 1/4 cup green onions, tops only sliced thin
  • 1 tablespoon parsley chopped fine

 

Omelet

  • 4 tablespoon butter or margarine
  • 12 eggs, beaten
  • 4 pinches salt
  • 4 orange slices
  • 4 sprigs parsley

New Orleans Seafood  Omelet

New Orleans Seafood  Omelet

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  • 1 tablespoon butter, unsalted
  • 1 bunch of asparagus, thinly sliced
  • 1 teaspoon garlic, chopped
  • 1 teaspoon shallots, chopped
  • 1 teaspoon fresh thyme, chopped
  • 4 eggs
  • 1 1/2 cups heavy cream
  • 1 teaspoon parsley, chopped
  • 1 teaspoon chives, thinly sliced
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Crust:

  • 1 1/4 cups of flour
  • 8 tablespoon cold butter, cut in cubes
  • 1/4 teaspoon salt
  • 4 tablespoon ice water

Asparagus Quiche

 Asparagus Quiche

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Filling

  • 1/4 cup Louisiana popcorn rice
  • 1 pound pork shoulder, cut into 1-inch cubes
  • 4 tablespoons vegetable oil
  • 1/4 pound duck livers, cleaned of veins and fat
  • 1 onion, small dice
  • 5 cloves of garlic, minced
  • 1 teaspoon cayenne pepper
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh chives, snipped
  • 1 bunch green onion, finely sliced
  • kosher salt, to taste
  • black pepper, to taste

Dough

  • 4 cups all purpose flour
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1/2 cup shortening
  • 2 eggs
  • 1 cup milk

Country-Style Meat Pies

Country-Style Meat Pies

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Griddle Cake Mix

  • 3 cups flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 2 cups milk
  • 3 large eggs
  • 1/2 pound butter, melted
  • 1 onion diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 4 ears roasted sweet corn
  • black pepper and cayenne to taste
  • 1 pound Louisiana crawfish tails, minced

Creole Tomato Aioli

  • 4 Creole tomatoes
  • 2 cups mayonnaise
  • 1 tablespoon paprika
  • black pepper and cayenne to taste

 

Roasted Sweet Corn and Crawfish Griddle Cake

Roasted Sweet Corn and Crawfish Griddle Cake

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