Recipes from Sea­son 2, Episode 4 Quick and Big Easy Brunch”

Sep 15, 2018

We serve up a Quick and Big Easy Brunch on the farm using a few time-saving tips. We whip up Crawfish and Easy Oven Grits with Poached Eggs and Heirloom Rye Biscuits with Ponchatoula Strawberry Preserves — both with local stone-ground ingredients. Traditional rice dumpling Hot Calas with Cane Syrup are also on the menu and a little city is brought to the country with a New Orleans original coffee cocktail called Café Brulot.

Crawfish And Grits With Poached Eggs

Craw­fish and Grits with Poached Eggs

  • Serves 4
  • Difficulty Intermediate
Hot Calas

Hot Calas

  • Serves 6
  • Difficulty Intermediate
Heriloom Rye Biscuits

Her­iloom Rye Biscuits

  • Serves 6
  • Difficulty Beginner
Cafe Brulot

French Press Café Brulot

  • Serves 2
  • Difficulty Beginner

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Recipes, stories, and lagniappe from Chefs Cody and
 Sam Carroll of Food Network’s Cajun Aces.

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