Archive for the ‘Breakfast’ Category

Recipe: American Beach Tomato Gravy

May 11, 2010

image by S.J.Carter

This recipe has been adapted from The American Beach Cookbook by Marsha Dean Phelts, University Press of Florida, 2008.

2 tablespoons rendered bacon fat

1/4 c all-purpose flour

1 pound ripe tomatoes, small-dice, seeds and skins removed

1/2 c milk

salt and black pepper, to taste

Add bacon fat to a cast iron frying pan over medium-low heat.  As the bacon fat slowly becomes warmer, sprinkle in the flour.  Stir constantly.  Cook until flour and bacon fat mixture is brown.  Add some salt and a generous amount of pepper.  Once the mixture is a deep brown, add the diced tomatoes.  Once the mixture becomes slightly thicker, add milk to reach the desired consistency.

Serving Suggestion:  Serve over grits and pan-fried trout, or on a biscuit.

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Recipe: New Orleans BBQ Shrimp with Truffle Bleu Cheese Grits

February 1, 2010

In January, Chef Hosie Bourgeois of  Beau Chene Country Club in Mandeville, Louisiana, presented a cooking demonstration at the Southern Food and Beverage Museum.  If you missed the event, here is the recipe.  For more information on events at the Southern Food and Beverage Museum, sign up for our newsletter.

BBQ Shrimp

2 lbs. large peeled shrimp

1 cup tomato sauce

¼ cup Worcestershire

¼ cup lemon juice

1 tbsp Creole/Cajun seasoning blend

¼ tsp ground bay leaf

4-5 fresh rosemary sprigs

1 tbsp minced garlic

6 oz beer

2 oz. butter

2 oz. extra virgin olive oil

Truffle Bleu Cheese Grits

16 oz quick grits

16 oz heavy cream

1 qt. water

2 oz truffle oil

6 oz bleu cheese crumbles

1 tsp salt

Method:

For the grits… bring cream and water to boil. Whisk in grits and salt. Slowly stir over a medium heat for five minutes. Turn off fire and stir in truffle oil and bleu cheese.

For the shrimp… combine all ingredients except shrimp into a sauce pan and simmer for ten minutes. Add shrimp to sauce and cook on high for one minute or just until shrimp are done.

Serve shrimp and sauce over grits and garnish with micro greens. Bon Appétit!

Recipe: Buttermilk Beignets

November 10, 2009

davidguasThis recipe is taken from DamGoodSweet, the new New Orleans style cookbook for sweets by Chef David Guas.  David Guas’ book release party will be held at the Southern Food and Beverage Museum on December 6, 2009.  Learn more here…

Buttermilk Beignets  (from DamGoodSweet by David Guas)

3/4 cup whole milk

1 1/2 cups buttermilk

4 teaspoons active dry yeast

2 1/2 tablespoons sugar

3 1/2 cups bread flour plus extra for flouring work surface

1/2 teaspoon baking soda

1/4 teaspoon salt

Peanut oil for frying

Confectioners’ sugar for serving, as much as you think you’ll need – then double that!

Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface.  Remove from the heat, add the buttermilk, and then pour into a stand mixer bowl.  Whisk in the yeast and the sugar and set aside for 5 minutes.  Add the flour, baking soda, and salt, and mix on low speed, using a dough hook, until the dry ingredients are moistened, 3-4 minutes.  Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky, 1-2 minutes longer.  Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for one hour.

Pour enough peanut oil into a large pot and fill it to a depth of 3 inches and bring to a temperature of 375 degrees (F) over medium heat (this will take about 20 minutes).  Line a plate with paper towels and set aside.

Lightly flour your work surface and turn the dough out on it.  Dprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round.  Dust again and roll the dough out into a 1/2-inch to 1/3-inch circle.  Let the dough rest for 1 minute before using a chef’s knife, a bench knife, or a pizza wheel to cut the dough into 1 1/2-inch squares (you should get about 48).

Gently stretch a beignet lengthwise and carefully drop it into the oil.  Add a few beignets (don’t overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes.  Transfer to the prepared plate to drain while you cook the rest.  Serve while still warm, buried under a mound of confectioners’ sugar, with hot coffee on the side.

Makes about 4 dozen beignets

->MAKE AHEAD  The beignet dough can be made up to 8 hours in advance of frying.  Line a baking sheet with parchment paper and spray it with nonstick cooking spray.  After cutting the dough, place the beignets on the paper and place another greased sheet of parchment paper, sprayed-down side, on top.  Wrap the entire baking sheet with plastic wrap and refrigerate.  The beignets can be fried straight from the refrigerator.

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