Shrimp & Grits

Catfish and Grits

Includes a full bottle of champagne, OJ, cranberry juice, strawberry purée, and peach purée to allow you to create your own personalized bubbly brunch beverage

Mimosa Bucket

Philly Cheesesteak Egg Rolls

Fried chicken with Belgian waffles topped with butter, whipped cream, and berries

Chicken & Waffles

Oxtail n Grits

In a medium saucepan, bring 4 cups of water to a boil. Add 1 cup of grits and stir.

Cook the Grits

Reduce the heat to low, cover, and let the grits simmer for about 20-25 minutes, stirring occasionally until they are thick and creamy.

Simmer the Grits

Once grits are cooked, stir in 1 cup of milk and 1 cup of shredded cheddar cheese until melted and well combined. Season with salt and black pepper to taste.

Add Milk and Cheese

In a large skillet over medium heat, cook 4 slices of chopped bacon until crispy. Remove bacon from the skillet and set aside, leaving the drippings in the skillet.

Cook the Bacon

In the same skillet with the bacon drippings, add 3 minced garlic cloves and sauté for about 1 minute until fragrant. Add 1 pound of peeled and deveined shrimp and 1 tablespoon of cajun seasoning. Cook until the shrimp are pink and opaque, about 3-5 minutes.

Cook the Shrimp

Once the shrimp are cooked, stir in the cooked bacon and sliced green onions. Serve the shrimp mixture over the creamy grits.

Combine and Serve

shrimp, peeled and deveined

grits

water

milk

butter

cheddar cheese, shredded

bacon, chopped

garlic, minced

green onions, sliced

cajun seasoning

salt

black pepper

Start by bringing water to a boil in a large saucepan. Once boiling, add salt and slowly whisk in the corn grits to prevent lumps.

Prepare the Grits

Reduce the heat to low and cook the grits, stirring occasionally, for about 20-25 minutes or until they are thick and creamy.

In the last 5 minutes of cooking, stir in the milk and butter to enrich the flavor of the grits.

While the grits are cooking, season the catfish fillets. In a small bowl, mix together black pepper, paprika, garlic powder, and cayenne pepper.

Season the Catfish

Rub the spice mixture evenly over both sides of the catfish fillets.

Heat oil in a large skillet over medium-high heat. Once hot, carefully add the catfish fillets to the skillet.

Fry the Catfish

Fry the fillets for about 4-5 minutes on each side or until they are golden brown and cooked through.

Remove the catfish from the skillet and place on a paper towel-lined plate to drain excess oil.

Spoon the creamy grits onto each plate and top with a fried catfish fillet.

Serve

Garnish with lemon wedges on the side for added flavor before serving.

Catfish fillets

Corn grits

Water

Milk

Butter

Salt

Black pepper

Paprika

Garlic powder

Cayenne pepper

Oil (for frying)

Lemon wedges

Gather all the ingredients needed for your Mimosa Bucket. Ensure the champagne is chilled and the juices are fresh.

Prepare Your Ingredients

If using fresh strawberries and peaches, wash and slice them. Blend the strawberries and peaches separately until smooth to create the purées. Set aside.

Prepare the Purées

In a large pitcher or bowl, combine the orange juice and cranberry juice. Stir well to mix the flavors together.

Mix the Juices

Pour a desired amount of the juice mixture into a champagne flute, filling it about halfway.

Fill Your Glass

Slowly pour champagne into the glass over the juice mixture, allowing it to mix gently without losing carbonation.

Add the Champagne

Spoon in the strawberry and peach purées to your liking. You can layer them or mix them in for a colorful effect.

Add the Purées

Garnish your mimosa with fresh strawberries or peach slices for an added touch and flavor.

Garnish

Serve immediately and enjoy your personalized bubbly brunch beverage!

Serve and Enjoy

Champagne

Orange Juice

Cranberry Juice

Strawberry Purée

Peach Purée

Fresh Strawberries

Fresh Peaches

Thinly slice the ribeye steak against the grain. In a skillet over medium-high heat, cook the sliced steak for about 5-7 minutes until browned. Remove from the skillet and set aside.

Cook the Steak

In the same skillet, add a bit of oil if necessary. Sauté the chopped green bell pepper, onion, and minced garlic for about 3-4 minutes until softened.

Sauté Vegetables

Return the cooked steak to the skillet with the sautéed vegetables. Add the cream cheese, provolone cheese, soy sauce, and black pepper. Stir until the cheeses are melted and everything is well combined. Remove from heat and let cool slightly.

Combine Filling Ingredients

Place an egg roll wrapper on a clean surface, with one corner facing you. Add a generous spoonful of the filling in the center. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the top corner with a little water.

Assemble Egg Rolls

Heat oil in a deep fryer or a large skillet over medium heat. Fry the egg rolls, a few at a time, until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Cook the Egg Rolls

Serve hot with dipping sauces of your choice, like spicy mayo or marinara.

ribeye steak

green bell pepper

onion

garlic

cream cheese

provolone cheese

soy sauce

egg roll wrappers

In a large bowl, combine the buttermilk with salt, paprika, garlic powder, onion powder, and black pepper. Add the chicken thighs, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Chicken

In a separate bowl, mix together the all-purpose flour and cornstarch. Set aside.

Prepare the Coating

In a large skillet or deep fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, pressing lightly to ensure an even coating.

Coat the Chicken

Carefully place the coated chicken in the hot oil, frying in batches if necessary. Cook for about 10-12 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.

Mix Dry Ingredients

In another bowl, beat the eggs and then add milk, melted butter, and vanilla extract. Mix until well combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.

Combine Mixtures

Preheat your waffle iron according to the manufacturer's instructions. Pour the appropriate amount of batter into the preheated waffle iron and cook until golden brown. Repeat with the remaining batter.

Cook the Waffles

Place a waffle on each plate, top with a piece of fried chicken, a pat of butter, and a generous dollop of whipped cream. Add mixed berries on top and drizzle with maple syrup.

Serve the Dish

Serve immediately while warm, and enjoy your delicious Chicken & Waffles!

Enjoy!

Chicken thighs

Buttermilk

All-purpose flour

Cornstarch

Onion powder

Vegetable oil

Baking powder

Sugar

Eggs

Melted butter

Vanilla extract

Whipped cream

Mixed berries (strawberries, blueberries, raspberries)

Maple syrup

Season the oxtails with salt and black pepper evenly on all sides.

Prepare the Oxtails

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned oxtails and sear until browned on all sides, about 8-10 minutes. Remove oxtails and set aside.

Sear the Oxtails

In the same pot, add diced onion, minced garlic, chopped carrots, and chopped celery. Sauté until the onions are translucent, about 5 minutes.

Sauté the Vegetables

Return the oxtails to the pot. Add beef broth, bay leaves, thyme, and Worcestershire sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until the oxtails are tender.

Shrimp & Grits

Catfish And Grits

Mimosa Bucket

Philly Cheesesteak Egg Rolls

Chicken & Waffles

Oxtail N Grits