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Southernfood.com, L.L.C.
1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068

Secure On Line Ordering 24 hours a day.100% Satisfaction Guaranty - "If you don't like it send it back we will eat it"


Bourbon Street Brunch

Bourbon Street Brunch

 

Hello everyone. I hope Labor Day was all fun and well. It rained for 6 days straight here in Atlanta. But that’s cool with me. I don’t have a pool anymore. I just went to work to make a little (and I mean little) cash. So here I am wishing to vacation again. What makes me always want to go somewhere? Fun I suppose. I’d like to go to New Orleans and have a brunch on Bourbon Street. That’s always fun, and fun is what I need right now. Then I can shop for souvenirs. You know they sell the greatest ones down there, cheap too. You wouldn’t believe some of things I’ve come home with.

So as we all know, New Orleans features seafood, and so shall I. You need to serve biscuits with this meal, but frankly I’m tired of typing biscuit recipes in. You can get one from the “Recipes” section of my site.

Wesley’s Bourbon Street Eye Opener

Orange Blossom Flip

Cream of Crawfish Soup

Eggs New Orleans

Sausage Stuffed Tomatoes

Bourbon Street Breakfast Shrimp

Cheese Grits

Strawberry Crepes

This Menu serves 6

Orange Blossom Flip:

1 quart half and half

2 cups orange juice

2 cups cream sherry

Shake these ingredients with ice and serve immediately.

Cream of Crawfish Soup:

1 pound cooked crawfish tails (can use frozen then thawed)

4 tablespoons butter

2 tablespoons flour

1/4 cup finely chopped onion

2 cups half and half

3 cups water

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1 tablespoon chopped parsley

Put the crawfish tails in a blender and process until they are pureed then set aside. Melt the butter; add the flour, stir it well then cook for about 5 minutes not letting it brown. Add the onions and cook until they are tender. Add the crawfish tails and cook for 5 minutes. Slowly add the cream and water, stirring or whisking constantly. Then add the paprika, cayenne, salt, and parsley. On low heat cook this for 20 minutes then adjust the seasonings to your taste.

Eggs New Orleans:

1 stick butter

2 tablespoons flour

2 cups evaporated milk

1 cup water

1/2 teaspoon salt

1/3 teaspoon cayenne pepper

1 teaspoon Worcestershire sauce

1 pound lump crabmeat picked over for shells

6 hard boiled eggs

Paprika

1 tablespoon chopped parsley

Melt the butter in a pot, add the flour, stirring well and cook about 5 minutes. Add the milk slowly stirring then the water cooking slowly until the mixture thickens. Add the salt, cayenne pepper, Worcestershire and crab and cook for another 5 minutes. Pour into a glass casserole dish. Cut the eggs in half and place, cut side up, over the crab mixture. Sprinkle with a little paprika and parsley then bake at 375 degrees for 10 minutes.

Sausage Stuffed Tomatoes:

6 medium ripe tomatoes

1 1/2 lbs. hot pork sausage

1/2 cup chopped onions

1 clove garlic finely chopped

1/4 cup chopped green peppers

1 teaspoon salt

1/2 teaspoon paprika

1 tablespoon chopped parsley

1 tablespoon butter

1 1/2 cups bread crumbs

Cut the stem end off the tomatoes and with a spoon scoop out and reserve the pulp. Set aside. In a saucepan, put the sausage meat, onions, garlic, green peppers,salt, paprika, parsley, butter and tomato pulp. Stir well. Cook until all ingredients are done, about 35 minutes on medium heat. When done add as many  breadcrumbs as needed to tighten the mixture. Stuff the tomato shells full and sprinkle the tops with breadcrumbs. Warm in a 350 degree oven for 15 minutes before serving.

Bourbon Street Breakfast Shrimp:

4 tomatoes, very ripe

1 stick butter

1/2 cup chopped onions

1/4 cup chopped green peppers

2 cloves garlic, finely chopped

2 lbs. medium shrimp, peeled and deveined, raw

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1 tablespoon chopped parsley

Dip the tomatoes in boiling water to peel them easily, chop then set aside. Melt the butter in a pot; add the onions, bell peppers and garlic. Sauté them until the onions are clear. Add the tomatoes, shrimp, paprika, salt, and cayenne. Sauté until the shrimp are done then sprinkle the parsley on top.

Cheese Grits:

4 cups water

1 cup quick grits

1/2 teaspoon salt

1 cup grated cheddar cheese

Bring the water to a boil and add the grits and salt. Return to a boil. Reduce the heat and cook for 2 to 4 minutes; add the cheese stirring constantly until the cheese is completely melted. Pour in a baking dish and bake at 350 for 5 minutes.

Strawberry crepes:

4 eggs

1/2 cup milk

1/2 cup water

2 tablespoons butter

2 tablespoons brandy

1 cup flour

1/2 teaspoon salt

1 tablespoon vanilla

2 tablespoons sugar

Melted butter

Powdered sugar

2 pints fresh strawberries

Whipped cream

Place the eggs, milk, water, 2 tablespoons butter, brandy, flour, salt, vanilla, and sugar in a blender. Blend until smooth. Let the batter stand at room temperature for 30 minutes. Heat a 7 inch skillet; brush with melted butter. Pour in 2 tablespoons batter for each crepe, turning and tilting the skillet to spread thin. Brown on one side. Set all the crepes out on a warm platter and sprinkle each crepe with powdered sugar. Place strawberries in the center of each crepe and fold envelope style. Spoon a few strawberries on top and garnish with whipped cream.



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