cafe au lait and beignets at Cafe du Monde, New Orleans, Louisiana. Stir the flour into the sweet potato mixture until just combined. Tabasco (optional) Coarse salt and freshly ground black pepper. Any breakfast bread needs something sweet to complement it. Rinse the skillet and wipe dry. Not chalky, but creamy and delicious. Sprinkle the cilantro and diced jalapenos around the mixture. Add the bread slices and let soak for one hour, making sure they are all fully immersed. Heat a large skillet over medium-high heat. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Looking for Southern breakfast recipes? Dis is da toe curlin Texicajun hybrid of a classic dish. You can make it as hot as you want, just add more chili powder and hot sauce. Last year I found the original restaurant recipe in a New Orleans cookbook; our friend hit the nail on the head. Louisiana is renowned for its breakfasts, which run the gamut from sumptuous Creole dishes served in New Orleans restaurants to a simple but satisfying morning snack of beignets and café au lait or a link of hot boudin. In a bowl, combine the sweet potatoes, milk, butter, salt and sugar, mixing well. Impress your family and friends when you serve this classic and flavorful Creole dish and best of all, it's easily made in the oven. Meanwhile, cook grits according to package instructions. Grab a cafe au lait and you're set! Parmesan is not traditional in the grits, but it does wonders for the dish. Serve with a dusting of powdered sugar. All rights reserved. This is the dish that puts my feet back under my mama's table. For the most part, those dishes are probably best left to restaurant chefs who have a large staff at their command. Serves 4 generously. 2 tablespoons canola oil After eating this style of steak in a restaurant a few times, I worked on making my own marinade. 1 pound top round, about 1/2-inch thick1 teaspoon Creole seasoning2 tablespoons vegetable oil2 tablespoons butter1/4 cup all-purpose flour1 medium onion, diced4 cloves garlic, minced1 large bell pepper, diced1 stalk celery, diced1 14.5-ounce can whole peeled tomatoes1/2 cup beef stock or broth1 tablespoon prepared roux1/2 teaspoon whole leaf thyme1 bay leafSalt and freshly ground black pepper to tasteHot sauce to taste2 tablespoons chopped parsley4 tablespoons chopped green onion tops, FOR GRITS:Old-fashioned or stone-ground gritsWaterSaltButterParmesan cheese (optional). The two make a wonderful marriage. Authentic Cajun flavor! Add the cornmeal mixture to the skillet, and cook over medium-high heat. Stir to combine. This marinade is very different from the only other one I have seen on this site. Pain perdu (literally “lost bread”), so named because it is made of day-old French bread that would otherwise be “lost,” is what people in other parts of the country call French toast. Wediquette Wednesday: How do we tell guests about the dress code change due to postponing our wedding? Early recipes often called for the addition of brandy and orange flower water to the egg and milk mixture. Taste and adjust seasoning with Tabasco, salt and pepper. Add the sausage and cook until the fat is rendered and the edges of the sausage are crisp and dark brown, about 5 minutes. We all fell in love with their oyster dressing. In a larger bowl, combine the sweet potato, milk, butter, eggs and brown sugar, and whisk to mix. Add the thyme and bay leaf. This pre-boucherie dish from southern Louisiana showcases the region's specialty, fresh crawfish. She found it delicious but warns that it is mighty hearty and spicy, especially first thing in the morning. " This recipe can either be a main dish or a side dish. Add the buttermilk, eggs and melted butter, and stir to combine. 1 green bell pepper, cored, seeded and diced Recipe courtesy of Ollie Mae Goler. A traditional New Orleans-style recipe for their famous beignets! This recipe is cooked in no time, thanks to the pressure cooker! Serve over cooked rice. Add the mixture to the platter with the sausage. 3/4 cup tomato sauce Add other seafood or vegetables to your liking. 1 tablespoon freshly chopped parsley After many tries, one of our friends figured it out and won the bet.