Feisty Repartee

Sunday Morning Coming Down

As noted, I'm headed to New Orleans this week. In addition to the excitement of the city and the fabulous music, I LOVE the food.

Here are some things for a memorable brunch.

Bourbon Milk Punch

1 1/2 cups milk
1 1/2 cups bourbon (Maker's Mark)
1/2 cup heavy cream
1/2 cup sugar
1 TBS "pure" vanilla extract (experiment with Amaretto for a slightly different taste)
Freshly ground nutmeg.

Blend all ingredients (except nutmeg) in a blender until frothy.

Pour into glasses, sprinkle with nutmeg, and serve immediately.

Serves 6, unless, you are Sam or Velociman, then triple the ingredients and share with your closest friend.

For those of us not quite up to Bourbon in the morning, there's the traditional Cafe au Lait.

Cafe au Lait

1/2 cup Cafe Noir* per serving
1/2 cup whole milk or cream per serving

*Cafe Noir (very strong black coffee). Use 2 to 4 tablespoons of ground coffee for each eight ounces of water used. Coffee blended with chicory can be used, as well.

Scald the milk: heat in the top of a double boiler over simmering water just until a thin film appears. Alternatively, scald milk in a microwave; the time will vary according to the microwave, but in my microwave, it takes about 40 seconds on high (for one serving); stop the microwave before the milk starts to foam.

Simultaneously, pour the hot Cafe Noir and scalded milk into a cup. Sweeten if desired.

Grillades

Pronounced gree-yahds. These are tender medallions of veal that are simmered in rich tomato gravy until they are fork tender. Serve them over grits for breakfast or rice for lunch. A classic New Orleans dish.

1 1/2 lbs. veal steak
Flour, salt, pepper
2 TBS bacon drippings
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped bell pepper
1 (8 oz) can tomato sauce
1/4 tsp thyme
1 bay leaf

Take the veal and cut into cutlets 4" x 4".

Flour, salt, and pepper meat very lightly. Fry to a golden brown and set aside.

Using the fat in which the meat was fried, saute bell pepper, celery, and onion. Add tomato sauce and seasonings.

Return cutlets to mixture and add water until covered. Simmer until meat is tender. Additional water may need to be added as it cooks. A gravy will form.

Bon Appetite!

David at the Glittering Eye is hosting this week's Carnival of the Recipes.

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Tracked on July 22, 2005 09:39 AM