Thursday, March 19, 2009

Breakfast Cookery-New Orleans Brunch!

Today was the last day of Breakfast Cookery.....................finally! No more 3:00a.m. wake-up alarms! But, you still have to go out with a bang, so that is what AOS 6 did. Given the opportunity by our chef instructor, we came up with our final morning theme: New Orleans Style Brunch!The ever-present Omelet made its final appearance. What you don't see, is the homemade Andouille Sausage and Crayfish Stuffing, then topped off with King Mushrooms and a Crayfish sauce.
Classic Crab Cakes with Poached Egg and Mustard Cream Sauce.
Poached Quail Egg on Sauteed Collards, Pulled Pork, and Potato Cake.
Couche-Couche served with Cafe au Lait. Couche-Couche is a fried Polenta style grain cooked in milk and then topped with a sliced Tomato and Fried Egg.
Fried Egg with Mini-Shrimp Cake, Cream Sauce, and Asparagus.
Poached Egg with Fried Okra Cake and Tomato-Crayfish Sauce.
Don't forget, this day was St. Patricks Day so Chef Wong whipped out some fresh Corn Beef Hash with Poached Eggs and Hollandaise.
Classic New Orleans comfort breakfast at it's best..........Beignets from the Crescent City. Topped with all the Powdered Sugar you can eat and some Macerated Strawberries to tie in that nutritional content.
No more breakfast for me. Now off to Lunch Cookery.

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