Breakfast/Brunch

  • 1 1/2 cup flour
  • 3/4 teaspoon baking powder
  • pinch of salt
  • 4 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 2 eggs separated
  • 2/3 cup milk
  • 3 bananas, (1 pureed, 2 diced)
  • 1 tablespoon corn oil
  • Vegetable oil for deep-frying
  • Cinnamon sugar (1/2 cup sugar mixed with 1 tablespoon ground cinnamon

Chef's note: These seem to cry, “Brunch! Brunch!”  How about a Sunday morning treat with a big cup of Café au Lait?  Where’s my New York Times…..?

Banana Fritters

Banana Fritters by Chef Susan Spicer

 

Click image to enlarge

  • 1 pound jumbo lump crabmeat, picked over for shells
  • ½ cup mayonnaise
  • ¼ cup panko
  • ¼ cup finely chopped green onions
  • 2 tablespoons minced fresh chives
  • 2 tablespoons chopped parsley
  • 1 tablespoon lemon juice
  • 1 ¼ teaspoons salt, plus more for seasoning breading
  • ½ teaspoon cayenne
  • ¾ teaspoon ground white pepper
  • ½ cup flour
  • 1 large egg
  • 1 tablespoon milk
  • 1 cup fine dry breadcrumbs
  • Vegetable oil, for frying
  • 1 cup Crème Fraiche
  • 3 tablespoons lemon juice
  • 2 teaspoons yellow mustard seeds
  • ½ cup bread and butter pickles, roughly chopped, for garnish
  • ½ cup pickled onions, roughly chopped, for garnish

emerils-crabcakes-cream-fraiche

  • 1 ½ pounds baby lettuce (such as oak leaf, arugula, frisée or romaine)
  • 1 cup toasted pecan pieces
  • 6 ounces sugarcane vinaigrette (recipe follows)
  • Salt and pepper, to taste

Sugarcane Vinaigrette (Makes 6 Ounces)

  • 1/8 cup Creole mustard
  • 1/8 cup Steen’s cane syrup
  • ¼ cup sugarcane vinegar
  • 1 tablespoon fresh chopped garlic
  • 1 cup good olive oil
  • 1 tablespoon chopped parsley
  • Salt and pepper, to taste

 

 

 

  • 2 large egg yolks
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Creole mustard or any course, grainy brown mustard
  • 1 teaspoon fresh lemon juice
  • 1 cup vegetable oil
  • 1/4 cup nonpareil capers, drained
  • 1/4 cup chopped scallions (green and white parts)
  • 1 tablespoon chopped curly parsley
  • salt and freshly ground white pepper to taste
  • 1 pound jumbo lump crawfish
  • 1 small head of iceberg lettuce, washed, dried, and cut into thin ribbons
  • 2 medium vine-ripened tomatoes, cored and cut into six 1-inch-thick slices

Note: The image on the right is the famous lumped crab maison. The crawfish when plated looks very similar.

Galatoire's Crawfish Maison

Galatoire's Crawfish Maison

Click image to enlarge.

Shrimp:

  • 24 Jumbo Louisiana shrimp, heads on
  • 1 ¼ cups virgin olive oil
  • 8 cloves fresh garlic, sliced thin
  • 1/3 cup chopped green onions
  • 4 sprigs fresh rosemary
  • 2 cups white wine
  • ¼ cup Italian seasoning
  • 2 teaspoons blackening seasoning
  • 2 teaspoons lemon pepper
  • ¼ cup fresh basil
  • ¼ cup Worcestershire sauce
  • 1/3 cup butter
  • 3-4 lemons, juiced

Fried Creole Tomatoes:

  • 6 sliced Creole tomatoes
  • 2 cups milk
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 cups Italian breadcrumbs
  • Oil for frying

 

  • 2 pounds veal or calf round
  • 1 1/2 teaspoon salt-free Creole seasoning
  • 1/2 teaspoon salt
  • 1/2 cup flour
  • 1/4 cup vegetable oil
  • 1 large onion
  • 2 cloves garlic, chopped
  • 1 green bell pepper, preferably with a blush of red, seeds and membranes removed, chopped coarsely
  • 2 stalks celery, chopped coarsely
  • 1 28-ounce can whole tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon thyme
  • 2 cups veal stock
  • 3/4 cup (uncooked) stone-ground grits
  • 2 tablespoons butter
  • 1/2 teaspoon salt

 

Chefs Note: This is the most distinctive of Creole breakfast dishes. It is misnamed. "Grillade" means a slice of grilled meat, but it's almost never prepared that way for this dish. Restaurants typically sanitize grillades and grits a bit too much for ease of preparation and looks. What I'm giving you here is the old, bothersome, incomparably delicious version, simmered to tenderness for a long time. You don't even need to use veal--calf or baby beef are fine.

 

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