Eggs Benedict Recipe for New Orleans Style Jazz Brunch

Did you catch us on WKRG with WKRG John Nodar yesterday? We whipped up our famous Eggs Benedict, which will be served at next weekend's Jazz Brunch at Azalea Manor!

If you missed it, here's how to make it:

Blender Hollandaise Sauce
3 egg yolks
¼ teaspoon dijon mustard
Juice from two lemons
¼ teaspoon of cayenne pepper
½ cup of melted butter

12 large eggs
12 toasted English Muffins
12 slices of canadian bacon – warmed
Place egg yolks, mustard, lemon juice and cayenne in the blender for about ten seconds or until fluffy. Slowly pour melted butter into blender while it runs. The sauce should thicken quickly. Set sauce aside in a hot water bath to keep warm.
Heat a skillet filled about half way up with water. When the water begins to boil crack the eggs into the water. Cook the eggs for about 3-5 minutes depending on
your desired consistency. Using a slotted spoon remove the eggs and place an egg on top of a toasted english muffin with a warm piece of canadian bacon. Top with Hollandaise sauce

Don't miss the New Orleans Style Jazz Brunch this weekend (August 16) - only $35 per person with a cash bar!
Get your tickets NOW and pick your seating time on our website before its all sold out! www.baygourmetcatering.com/store/tickets

Cold Artichoke and Roasted Red Pepper Orzo Salad

Cold Artichoke and Roasted Red Pepper Orzo Salad

4 cups cooked Orzo or other type of small pasta
1 can chopped Artichoke Hearts
1/2 small chopped Red Onion
1/2 cup diced Roasted Red Pepper
1 bunch chopped Green Onion
1 bunch of chopped Parsley

White Balsamic Vinaigrette Dressing
1 cup olive oil
3/4 cup white balsamic vinegar
2 tablespoons dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup sugar

- Place ingredients for dressing in a blender or medium sized bowl with mixer and blend well. Toss with Orzo and vegetables, cover bowl with plastic wrap and refrigerate for at least an hour. Serve cold.

Tuna Ceviche with Spicy Baked Wonton Chips

1 small fresh jalapeno or jarred jalapenos
juice of one lime
2 tsp sesame oil
1 tbs Soy sauce
1/4 cup diced red onion
1 avocado, diced
1 pound of fresh tuna-diced
black pepper to taste

Wonton Chips
wonton wrappers-found in producer section of grocery store
spray baking oil
cajun spice

Mix all ingredients for the Ceviche and refrigerate for at least one hour. Preheat oven to 350 degrees. Slice wonton wrappers in half and place on baking sheet. Spray with cooking oil and bake in oven for 5-10 minutes or until slightly browned. Sprinkle with Cajun seasoning and serve with Ceviche.

Panko Crusted Chilean Sea Bass with Meyer Lemon Buerre Blanc

1 Lb Chilean Sea Bass, cleaned and cut into 4 steaks
Panko Crust
1 cup Japanese Bread Crumbs (Panko)
½ cup fresh grated parmesan cheese
¼ cup chopped fresh parsley
1 teaspoon minced garlic
1 tablespoon meyer lemon juice
Zest of one meyer lemon
1/3 cup olive oil
Meyer Lemon Buerre Blanc
2 chopped shallots
8 ounces white wine
2 ounces meyer lemon juice
1 tablespoon heavy cream
12 tablespoons cold butter, cubed
Salt and white pepper, to taste

After cutting and rinsing the fish pat dry. Mix all the ingredients for the panko crust and dredge fillets in the mixture. Heat 1 tablespoon olive oil and 1 tablespoon butter in skillet. Place fillets into skillet and brown on each side – about two minutes per side. Place fillets into a glass dish, uncovered and finish cooking them in an oven at 350 degrees for 10-15 minutes (depending on thickness of the fillet). Any additional panko crust mixture can be used to top them before placing them in the oven.

To make the sauce combine the shallots, white wine and lemon juice in a non-reactive saucepan over high heat and reduce to two tablespoons. Add the cream to the reduction and bring it to a boil and immediately reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off of the heat. Continue adding the butter until the sauce emulsifies and reaches a thick sauce consistency. Season with salt and pepper. This can be stored in a thermos until it is ready to be used to prevent it from breaking.

Remove fish from oven and top with meyer lemon buerre blanc and serve.

Puff Pastry Packages with Shrimp, Crab and a Red Plum Brandy Sauce

Pastry Packages
3 puff pastry sheets
1 pound of chopped, uncooked, peeled shrimp
1/2 pound of crabclaw meat or lump crabmeat
1 8 oz package of cream cheese - softened
1 cup of grated smoked gouda cheese
Juice of 1 lemon
salt and pepper

Red Plum Brandy Sauce:
6 fresh red plums, chopped
1 cup of orange marmalade
1/2 cup of brandy

Allow pastry to thaw and use a cookie cutter to divide sheets into 8 squares. Mix together the shrimp, crabmeat, cream cheese, cheese, lemon juice and seasoning. Using a teaspoon, place a lump of the mixture in the center of each pastry square. Fold the pastry squares together like an envelope or simply pinch them together at the top like a purse. Brush pastry with egg wash if desired. Bake in 350 oven for 25-30 minutes or until golden brown.

In a saucepan bring the chopped plums to a simmer until they turn into a sauce. This takes about 15 minutes at a low heat. When the plums are soft add the cup of orange marmalade. Allow to cook for a couple of minutes and then add the brandy and allow to mixture to cook for an additional five minutes at a low heat or until the alcohol had cooked off sufficiently. Serve the packages hot with the sauce spooned over the top. Serves 8 people.

Roasted Rack of Lamb with Fresh Roma Tomato, Mint and Feta Salsa

½ cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons of olive oil
1 rack of lamb, frenched
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
1 tablespoons dijon mustard
Salsa:
3 roma tomatoes, seeded and chopped
1 small bunch of mint, minced
4 ounces of Feta cheese
2 tablespoons olive oil
splash of red wine vinegar
½ teaspoon salt and pepper

Preheat oven to 450. In a large bowl combine the bread crumbs, garlic, rosemary, salt and pepper. Toss in 2 tablespoons of olive oil. Set aside. Season the rack of lamb with salt and pepper. Heat olive oil in skillet and sear the rack of lamb for 2 minutes on each side. Remove from pan and brush with mustard. Roll the rack in the bread crumb mixture and place in a baking dish with bone side down. Place lamb in preheated oven for 10-12 minutes which will cook them to a medium pink center. Remove them from the oven and allow to sit at room temparture for 5 to 10 minutes.
Mix ingredients for the Salsa and served with the warm lamb chops.

Butterbean Cakes with Tomato Salsa

2 cups cooked Butter Beans – reserve broth
1 cup crumbled Corn Bread
2 TB chopped Green Onions
1 TB chopped Jalapeno
1TB Olive Oil
1TB Flour
Salt and Pepper
1 Egg – beaten
2 TB Vegetable Oil

Tomato Salsa
Puree ¾ cups of the butter beans with ¼ cup reserved broth until smooth. In a bowl – mix remaining butter beans, puree, 1 TB broth, corn bread, green onions, jalapeno, olive oil, flour, salt and pepper. Add the egg and mix again.

Form into small cakes – dust with flour and pan fry in vegetable oil until golden brown. Serve hot topped with tomato salsa.

TOMATO SALSA
4 Roma Tomatoes – diced
2 Green Onions – chopped
2 tsp Lime Juice
¼ cup chopped cilantro
½ minced jalapeno
Salt and pepper
Combine ingredients

Beef Tenderloin

Beef Tenderloin 6-8 pounds
1 cup red wine
salt and pepper
2 tablespoons fresh chopped garlic
1 teaspoon Cavendar's Greek Seasoning

Horserdish Cream Sauce
1 cup of sour cream
1 cup of mayonnaise
2 tablespoons of prepared horseradish
fresh ground pepper to taste

Trim all of fat and silver skin from tenderloin. Tie the tenderloin in three to four places - about every three inches - with butcher's twine. Mix the red wine, salt and pepper, garlic and greek seasoning and coat the tenderloin with it. Cover and marinate in the refrigerator overnight. Take meat out at least two hours before cooking. Allow the meat to come to room temparture. Preheat oven to 500 degrees. Place tenderloin in oven for exactly 20 minutes. Remove tenderloin and wrap in foil two times. The tenderloin will continue to cook and come to a perfect medium temparture.

Mix ingredients for cream sauce and serve with the tenderloin with rolls.

Bananas Foster Bread Pudding

1 loaf of french bread - dried and broken into pieces
4 eggs
3 cups half and half
1 teaspoon vanilla
1/2 teaspoon cinnamon

1/2 cup butter
3 large bananas - sliced
1/3 cup rum or whiskey
1/2 cup brown sugar

Mix eggs, milk, vanilla and cinnamon in a large mixing bowl. Add dried bread pieces and allow mixture to absorb into bread. In a skillet, saute butter and bananas until slightly softened. Add brown sugar and allow to melt, then add rum or whiskey (optional). Pour egg and bread mixture into large 9 x 13 greased casserole dish. Top with sauteed bananas and bake at 350, covered with foil for about one hour or until browned and cooked through.

Bacon wrapped Duck with Cream Cheese and Jalapeno

2 duck breasts, cut into one inch chunks
1 package of bacon
1 small jar of sliced jalapenos
1 package of cream cheese - unsoftened
toothpicks

Slice bacon slices in half. Lay bacon slices out and place a teaspoon of cream cheese in middle of slice. Place jalapeno slice and piece of duck, beef or chicken on top. Roll the bacon over until the stuffing is wrapped. Skewer with toothpicks and place on ungreased baking sheet. Bake at 400 for 25 - 30 minutes or until the bacon is crisp. Some of the cream cheese will run out, that is okay. Serve hot.

Tomato Pie

2 sliced tomatoes, seeded
1 cup of mayonnaise
1 cup of grated Swiss Cheese
1 cup of grated Parmesan Cheese
1 sheet of puff pastry, thawed
or one pie shell
 
Optional Toppings
1/2 cup of cooked chopped bacon
1 vidalia onion, sliced and caremelized
fresh basil
 
Preheat oven to 350 degrees.  Allow puff pastry of pie shell to come to room temparture.  Sprinkle with grated parmesan cheese and bake for 5 minutes.  Pull from oven and allow to slightly cool.  Mix cheeses and mayonnaise together in a bowl.  Using a spatula, spread the cheese and mayonaisse mixture onto the puff pastry or shell and then top with sliced tomatoes and optional ingredients.  Bake in oven for 15 minutes or until slightly browned and bubbly.  Top with fresh basil and serve warm. 

Seafood Crepes

Seafood Crepes

1 medium sweet vidalia onion - chopped
2 tablespoons of butter
2 cloves of garlic - minced
1 8 0z package of cream cheese
1/4 cup of white wine or vermouth
1 pound of crab claw meat -picked
1/2 pound of shrimp - peeled and deveined
parmesan cheese
heavy whipping cream
crepes leaves
fresh chopped parsley - for garnish

Saute

Mini Bacon Blue Cheese Burger Sliders with Lime-Chipotle Roasted Fingerling Potatoes

Mini Bacon Blue Cheese Burger Sliders with Lime-Chipotle Roasted Fingerling Potatoes

2 pounds ground beef
½ cup crumbles blue cheese (or more to taste)
½ cup ounces crumbled bacon bits (or more to taste)
salt and pepper
splash of Worcestershire sauce
Emeril's Burger Seasoning
Mini Slider Buns
Mayonnaise

Mix all burger ingredients together – form into small patties and grill or saute to desired temperature. Serve with mayo on mini slider buns.

2 pounds fingerling potatoes – sliced in half
olive oil
salt and pepper
Zest of 1 lime
Juice of 1 lime
1 garlic clove
1 whole chipotle pepper packed in adobo sauce
2 tsp adobo sauce
¼ cup olive oil
2 Tbsp chopped cilantro

Toss sliced potatoes with olive oil, salt and pepper. Roast at 400 degrees for about 20-25 minutes – until lightly brown and tender.

While potatoes are cooking – combine all other ingredients except the cilantro in a blender or food processor until smooth.

Once the potatoes are cooked – toss them with the lime-chipotle dressing and the chopped cilantro.

Grilled Sausage and Shrimp with Bourbon BBQ Glaze

Grilled Sausage and Shrimp with Bourbon BBQ Glaze

1 pound of sausage - grilled and sliced into bite site pieces
2 pounds of shrimp - peeled and cooked

Bourbon BBQ Sauce:

1 12 oz bottle of chili sauce
1/4 cup chopped green onions
1/4 cup olive oil
2 tablespoons molasses
2 tablespoons bourbon
2 tablespoons worchestershire sauce
2 tablespoons soy sauce
1 teaspoon Tabasco sauce
2 teaspoons minced garlic

Mix ingredients in food processor or blender and heat on stove top in saucepan. Top shrimp and sausage with bbq sauce and serve hot.

Slow Cooked Beef Brisket with Tomatoes, Vidalia Onions and Rosemary

Slow Cooked Beef Brisket with Tomatoes, Vidalia Onion and Rosemary

• 1 beef brisket
• 2-5 pounds
• 2 cans of diced tomatoes
• 2 vidalia onions, chopped into large pieces
• 4 cups of beef stock
• 6 sprigs of fresh rosemary or 2 tablespoons of dried rosemary
• 1 tablespoon Cavendar’s Greek Seasoning
• 1 teaspoon of McCormick’s Montreal Steak Seasoning
• Olive Oil or Vegetable Oil for browning meat – about 2 tablespoons

Preheat oven to 350

Remove Meat from packing, rinse and pat dry with paper towels.

Sprinkle meat with Cavendar’s Greek Seasoning and Steak Seasoning.

Heat large skillet with oil in pan and brown the brisket on both sides, leaving the fat cap on.

Line 9 x 13 baking pan with aluminum foil.

Place chopped sweet onions and fresh rosemary in the bottom of the pan and lay the browned brisket on top.

Pour diced tomatoes and beef stock over the top of the meat.

Cover the pan completely with aluminum foil and place in oven.

Bake for at least 2 ½ to 3 ½ hours, depending on the size of the brisket. It should be falling apart. Sliced potatoes can be added for the last 45 minutes of cooking if desired.

Apricot Ginger Chicken Salad Recipe

We always have so much fun with WKRG on their cooking segment! This week, we've put a spin on a regular chicken salad recipe by adding the sweetness of apricots, the crunch and texture from the carrots and a fresh bite by adding cilantro to the mix. Its super easy to make and feeds a crowd! We hope you'll try this recipe and let us know what you think!

Apricot Ginger Chicken Salad
1 large roasted chicken, meat removed and chopped
½ cup dried apricots, diced
¼ cup green onions, thinly sliced
¼ cup julienned carrots, diced ¼ cup
cilantro – minced

Apricot Ginger Dressing
1 jar apricot preserves
1/8 cup rice wine vinegar
2 TB grated ginger
Romaine Lettuce – sliced into ribbons

Mix chicken, apricots, green onions, carrots and cilantro in a medium bowl and set aside. Mix ingredients for Apricot Ginger Dressing in a small saucepan and cook over low heat until melted – let cool. Toss the dressing with the chicken mixture and serve on top of the romaine ribbons.

Great garnished with wonton chips or crunchy Chinese noodles.