Big Easy Brunch
The original recipe is from Bill Smith, executive chef at Crook's Corner, the landmark Southern restaurant in Chapel Hill, North Carolina.
1. Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon.
2. Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in flour.
3. Sauté mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.
Southern Living FEBRUARY 2008
Snap off tough ends of asparagus; place in a shallow dish.
Combine orange rind and next 6 ingredients in a jar; cover tightly. Shake jar vigorously. Pour one-third of vinaigrette over asparagus; cover and chill 1 hour. Drain.
Grill asparagus, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes or until crisp-tender; cool.
Toss together salad greens, remaining vinaigrette, and, if desired, bacon; mound onto 4 plates. Tie asparagus into 4 bundles with string. Cover string with orange rind strips.
Southern Living MAY 1999
Tip your hat to the Crescent City, and honor Mardi Gras month by preparing these New Orleans-style treats.
Separate biscuits into individual rounds, and cut into quarters. Pour oil to a depth of 2 inches into a Dutch oven, heat over medium heat to 350°. Fry biscuit quarters, in batches, 1 to 1 1/2 minutes on each side or until golden. Drain on paper towels, and dust generously with powdered sugar. Serve immediately.
Note: For testing purposes only, we used Pillsbury Golden Layers Buttermilk Biscuits.
Southern Living FEBRUARY 2009
Cook first 3 ingredients in a large saucepan over medium heat, stirring constantly, until thoroughly heated. (Do not boil.) Stir in liqueur, and serve with sweetened whipped cream.
Southern Living DECEMBER 2001
Shrimp and Grits
Grilled Asparagus Salad with Orange Vinaigrette
This New Orleans-style menu is a year-round favorite with our Foods staff. Refrigerated biscuits are the secret to the delicious beignets. (Serves 4)
Back ToBig Easy Brunch