Breakfast/Brunch

  • 2 pounds pork loin, clean of all fat and silverskin
  • Kosher salt and freshly ground black pepper
  • Sodium-free Creole or Cajun seasoning
  • 3 cups all-purpose flour
  • 1 cup canola oil
  • 1½ cups (3 sticks) unsalted butter
  • 2 large onions, finely chopped
  • 2 large green bell peppers, seeded and finely chopped
  • 3 celery ribs, finely chopped
  • 2 ½ tablespoons minced garlic
  • 2 large ripe tomatoes, diced
  • 2 tablespoons chopped fresh thyme 3 quarts beef stock (if not home-made, use reduced-sodium organic)
  • 2 tablespoons Worcestershire sauce
  • 1 bay leaf

Kelly English’s Dad’s Grillades

Kelly English’s Dad’s Grillades

Click image to enlarge

 

Strawberry Pancakes

  • 1 cup plain or cake flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1¼ cups strawberry milk
  • 2 tablespoons melted butter, plus more for cooking and serving
  • ½ teaspoon vanilla extract
  • 1 generous cup diced fresh strawberries
  • Strawberry Syrup (recipe follows), sliced fresh 
  • strawberries, melted butter, for serving

 

Strawberry Syrup

  • 1 pound ripe strawberries, hulled and sliced
  • 2 cups water
  • 1 cups sugar
  • ½ teaspoon vanilla extract

Strawberry Pancakes

Click image to enlarge

 

  • 3 large eggs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups half & half
  • 1 (1-pound) loaf soft French bread
  • 3 tablespoons vegetable oil
  • 1 medium yellow onion, chopped
  • 1 bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • ¼ pound tasso or seasoned ham, coarsely chopped
  • 1 pound crawfish tail meat with fat, coarsely chopped
  • 3 green onions, sliced
  • fresh basil, for garnish (optional)

Crawfish Bread Pudding

Crawfish Bread Pudding

Click image to enlarge

 

  • 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

 

Click image to enlarge

 

  • 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

Click image to enlarge

 

 

Basic Seasoned Beans:

  • 1 pound dried beans, soaked overnight
  • 1½ to 2 cups total, chopped onions, celery, and bell peppers
  • minced garlic to taste
  • salt and pepper to taste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • cayenne pepper to taste

 

Huevos Rancheros

  • 2 corn tortillas
  • ½ cup your favorite salsa
  • ½ cup cooked black beans
  • 1 teaspoon ground cumin
  • 2 eggs
  • chopped cilantro, crumbled Mexican cheese, for garnish
  • salt and pepper to taste

Huevos Rancheros

Click image to enlarge

Biscuits

  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 4 teaspoons baking powder 
  • ½ teaspoon salt
  • ½ teaspoon cream of tartar
  • ½ cup shortening 
  • ¾ cup shredded cheddar cheese
  • 2 tablespoons finely minced drained pimento peppers, dried
  • ⅔ cup milk
  • 2 tablespoons melted butter

pimento cheese, recipe follows

 Pimento Cheese

  • ½ pound sharp cheddar cheese, grated 
  • 4 ounces pimentos, drained, dried and minced 
  • 2 tablespoons sweet pickle relish
  • ¼ cup mayonnaise
  • salt and pepper, to taste

 Combine all ingredients. Season with salt and pepper.

Pimento Cheese Biscuits

Click image to enlarge

DOUGH

  • 7½ to 8¼ cups King Arthur Unbleached All-Purpose Flour*
  • ⅔ cup granulated sugar
  • 1 tablespoon salt**
  • 2 envelopes Fleischmann's® RapidRise Yeast
  • 1½ cups milk
  • ½ cup water
  • ¾ cup (12 tablespoons) butter**
  • 2 large eggs

*See "tips," below.

**If you use salted butter, reduce the salt to 2½ teaspoons.

FILLING

  • ½ cup granulated sugar
  • ¼ cup (4 tablespoons) softened butter
  • 1½ tablespoons (4½ teaspoons) ground cinnamon

FROSTING

  • ¼ cup (4 tablespoons) softened butter
  • 4 cups confectioners' sugar
  • ⅛ teaspoon salt, optional; for enhanced flavor
  • ½ to 1 teaspoon vanilla extract, to taste; optional
  • 4 to 6 tablespoons milk

Cinnamon Rolls

Cinnamon Rolls

Click image to enlarge

Pages

Subscribe to RSS - Breakfast/Brunch