Breakfast/Brunch

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

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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

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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

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  • 1 cup (6 oz/185 g) cooked Louisiana shrimp
  • 1/4 cup (1½ oz 145 g) finely diced celery
  • 1 tablespoon finely diced green bell pepper (capsicum) 
  • 7½ tablespoons (3½ fl oz/105 ml) mayonnaise, plus mayonnaise for spreading
  • 1/4 teaspoon fleshly ground black pepper
  • 1/4 teaspoon chopped fresh dill 
  • 1/2 teaspoon salt
  • 12 hard-cooked egg yolks 
  • 1½ teaspoons Dijon mustard 
  • Pinch of cayenne pepper 
  • 4 thin slices dense-textured white sandwich bread 
  • baby arugula (rocket) sprigs 
  • 4 thin slices dense-textured wheat bread

Shrimp Salad Finger Sandwiches

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FOR THE GRITS:

  • 1 cup whole milk

  • 2 tablespoons butter 

  • 1/4 cup grits

FOR THE GRILLADES:

  • 1/2 cup olive oil, divided
  • 2 (4-ounce) veal medallions
  • ¾ cup all-purpose flour, divided
  • 3 tablespoons diced onion
  • 3 tablespoons diced celery
  • 2 tablespoon diced green bell pepper
  • 1 teaspoon minced garlic
  • 1 cup chicken stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Tiger Sauce
  • 1 tablespoon Kitchen Bouquet
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup sliced green onions, for garnish
  • 1/4 cup finely chopped parsley, for garnish

Veal Grillades and Grits

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FOR THE BRINE

  • 2 cups rice wine vinegar
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange
  • 1/2 cup sugar
  • 5 cloves garlic, thinly sliced
  • 1 tablespoon coriander seed
  • 1 tablespoon mustard seed
  • 1 tablespoon peppercorns
  • 1 tablespoon red chili flakes
  • 2 bay leaves
  • Pinch kosher salt

FOR THE SHRIMP

  • 12 baby carrots, peeled
  • 12 green beans
  • 12 pearl onions, peeled
  • 12 okra pods
  • 2 pounds boiled wild Louisiana shrimp, peeled and deveined

John Besh's Pickled Shrimp

Besh Pickled Shrimp

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