Breakfast/Brunch

Sauce 

  • 1 1/4-cups pecan pieces
  • 1 cup butter
  • 1/2 pound dark brown sugar
  • 1/2 cup honey

Lost Bread 

  • 4 eggs
  • 2 cups milk
  • 2 tablespoons sugar 
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • pinch salt
  • 4 tablespoons butter 
  • 8 slices day-old French bread, cut 3/4-inch-thick

Topping 

  • 2 tablespoons butter
  • 8 ounces andouille sausage, sliced
  • 1 pint seasonal berries: (Ponchatoula strawberries, blueberries, or black berries) sliced
  • powdered sugar for garnish

 

  • 8 tablespoons butter
  • 1 pound blanched Louisiana crawfish tails
  • 1/2 cup diced shallots
  • 1 cup Champagne
  • 2 cups heavy cream
  • 4 medium pastry shells 

Chef comments: “Louisiana crawfish are a treasure,” says Lazone. Brennan's has several crawfish recipes in its cookbook Breakfast at Brennan's and Dinner, Too. “When crawfish are in season, we feature lunch specials with crawfish étouffée, Crawfish Champagne, Crawfish Samantha, or Crawfish Sardou. One of my favorites is Crawfish Champagne because it is unusual, and I like the pairing of crawfish with Champagne. It is also an easy dish to prepare (it has only 5 ingredients) and makes a nice presentation in a warm pastry shell. I think Crawfish Champagne shows the versatility of crawfish.” 

 

Batter

  • 1 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons corn starch
  • 1 tablespoon baking powder
  • pinch of salt
  • pinch of pepper
  • 1 cup Abita amber beer
  • vegetable oil for frying as needed

Filling

  • 1/2 cup Louisiana blue crab meat, picked through for shells
  • 1/2 cup mascarpone cheese
  • 1/4 cup chives
  • 1 shallot, very small diced
  • 2 teaspoons salt
  • pinch of pepper

Blue Crab Beignets

Blue Crab Beignets

Click image to enlarge.

  • 1 pound peeled boiled shrimp
  • 6 Creole tomatoes, chilled
  • ½ cup diced cucumbers
  • ½ cup diced celery
  • ¼ cup diced onion
  • ¼ cup diced bell pepper
  • ½ teaspoon diced garlic
  • ½ cup cottage cheese
  • ¼ cup Parmesan cheese
  • 2 boiled eggs, diced
  • Salt and black pepper to taste
  • Granulated garlic to taste
  • 2 tablespoons Italian dressing
  • ½ teaspoon chopped basil

Shrimp Stuffed Creole Tomato Salad

Shrimp Stuffed Creole Tomato Salad

Click image for better view

 

  • 1 pound fresh Louisiana jumbo lump crabmeat, carefully picked over for cartilage
  • 1/2 bunch green onions, minced
  • 3 tablespoons nonpareil capers
  • 1/3 cup (or to taste) McIlhenny’s Spicy Mayonnaise
  • 1 tablespoon lemon juice
  • freshly ground black pepper, to taste
  • 4 large ripe Creole tomatoes, tops cut off and all pulp removed

Creole Tomatoes Stuffed with Crabmeat Salad

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Click image to enlarge.

Crab Cakes

  • 1 cup panko breadcrumbs
  • 1/2 yellow onion, finely diced
  • 1 tablespoon butter
  • 2 green onions, green parts only, chopped
  • 1/3 cup Bechamel Sauce (recipe follows)
  • 1/2 cup finely grated Parmesean cheese
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon cayenne
  • 1 tablespoon dry mustard
  • 1/2 teaspoon gralic powder
  • salt and freshly ground black pepper to taste
  • 1 pound jumbo lump Gulf crabmeat, picked over
  • 1/4 cup vegetable oil
  • Soy Bean Succotash (recipe follows)
  • Spicy Aioli (recipe follows)

Bechamel Sauce

  • 1 stick butter, cubed
  • 1/4 cup all-purpose flour
  • 1 cup milk, heated but not boiled
  • salt and freshly gound black pepper to taste

Soy Bean Succotash

  • 4 strips thick-cut bacon
  • 1 small onion, finely diced
  • 1 small red bell pepper, finely diced
  • 2 ears fresh corn, shucked, grilled and cut off the cob
    (reserve cobs for making Corn Infused Cream)
  • 1 pound fresh soybeans (edamame), blanched or frozen soybeans defrosted and blanched
  • 1 tablespoon fresh chopped basil
  • 1/4 cup Corn Infused Cream (recipe follows)

Corn Infused Cream

  • 2 corn cobs, kernels removed
  • 1/2 cup heavy cream
  • 1 teaspoon white pepper
  • 1 tablespoon kosher salt

Spicy Aioli

  • 1 tablespoon finely chopped garlic
  • 1 egg yolk
  • 1 whole egg
  • 1 1/2 cups grapeseed oil
  • juice of 1 lemon
  • 1 tablespoon Sambal chile paste
  • salt and freshly ground black pepper to taste

Louisiana Jumbo Lump Crab Cakes
with Soybean Succotash

Crab Cakes 

Click for Video of Cooking Demonstration 

  • 6 large puff pastry shells, cooked according to package directions
  • salt and freshly ground black pepper to taste
  • 1/2 pound extra large (16-20 count) Gulf shrimp, peeled and deveined, tails left intact
  • 4 tablespoons olive oil
  • 4 cloves garlic, finely minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon smoked Spanish paprika
  • 1 tablespoon fresh lemon juice
  • 4 tablespoons sherry
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Chopped chives, for garnish

Sizzling Shrimp in Pastry Shell

Sizzling Shrimp in Pastry Shell

 Click for Video of Cooking Demonstration

Syrup

  • 1¼ cups local honey
  • 1/2 cup Steen's cane syrup
  • 1/2 cup sherry vinegar
  • 1/2 cup bourbon
  • 1 tablespoon finely chopped fresh ginger
  • 1 teaspoon toasted cumin seeds
  • 1 tablespoon finely chopped shallots
  • 2 sticks cold unsalted butter, cut into small pieces

Flap Jacks

  • 1 cup cornmeal
  • 1 cup flour
  • 2 tablespoons freshly ground black pepper
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons kosher salt
  • 1/4 cup sour cream
  • 2 eggs
  • 1 cup buttermilk

Pecans

  • 1 cup Louisiana pecans
  • 1/2 stick butter, melted
  • salt and freshly ground pepper, to taste

Shrimp

  • 36 jumbo (10 count) Gulf shrimp, peeled and deveined, heads and tails left on
  • 1/2 cup olive oil
  • salt and freshly ground pepper to taste

Garnishes

  • sprigs of fresh mint
  • 2 cups arugula
  • 1 pint Louisiana strawberries, washed, trimmed and sliced

Louisiana Shrimp with Black Pepper Flapjacks

shrimp with flapjacks 

Click for Video of Cooking Demonstration

 

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