eggs

  • ½  stick unsalted butter
  • 3   eggs
  • ¾  cup flour
  • 1  teaspoon vanilla extract
  •     pinch of salt
  •     pinch of freshly grated nutmeg (optional)
  •     pinch of cinnamon (optional)
  •     confectioners’ sugar, for garnish
  •     cane syrup, for serving (or your favorite)

Dutch Baby

 

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Course: 
  • 2 tablespoons olive oil
  • 1 cup minced yellow onion
  • 4 cloves garlic, minced
  • 2 tablespoons + ½ cup spicy barbecue sauce (we used Uncle’s)
  • 2 tablespoons Worcestershire sauce
  • 1 cup Italian seasoned breadcrumbs
  • 2 tablespoons minced parsley
  • 2 teaspoons granulated onion
  • 1 to 2 tablespoons half & half
  • 2 well-beaten eggs
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 bunch green onion tops, sliced
  • ¼ cup finely grated Parmesan cheese
  • salt, pepper, and cayenne pepper to taste
  • 2 tablespoons catsup

Barbecue Meatloaf

Spicy Meatloaf

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  • 4 slices apple wood smoked bacon, cooked and drained
  • 1 cup all-purpose flour
  • salt and pepper
  • 4 eggs
  • ½ cup whole milk
  • 2 cups panko breadcrumbs
  • 1 pound boudin, casings removed
  • 4 English muffins
  • 1 cup canola oil or clarified butter
  • 8 poached eggs
  • Cayenne Hollandaise Sauce (recipe follows)

Cayenne Hollandaise Sauce 

  • 4 egg yolks, whole
  • 2 teaspoons lemon juice
  • 3 sticks unsalted butter, melted
  • 1 pinch cayenne pepper
  • ½ teaspoon kosher salt

 

Boudin Benedict

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Course: 
  • 1 tablespoon butter
  • 3 green onions, white and green parts, minced
  • 1 cup crabmeat, picked over
  • 3/4 cup panko, in all
  • 1 teaspoon minced garlic
  • 1 teaspoon Creole mustard 
  • Creole seasoning, salt, and pepper to taste
  • 2 large eggs
  • 16 crab fingers
  • 2 tablespoons buttermilk
  • vegetable oil for frying 
  • Hot sauce, tartar sauce, cocktail sauce, for serving

Stuffed Crab Fingers

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