Boss bitch brunch
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The gang throws down a great brunch menu celebrating women leaders and fighting for equality. This episode focuses on the importance of supporting women leaders and pushing us all to the next level, and the posse pushes out some next level brunch and breakfast dishes and a new twist on a classic brunch cocktail. We need to work together to move everyone forward, and celebrate the wins when we see positive change impacting those around us.
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the agenda
French 75
From the swanky Stork Club in New York City, they were sippin’ it in the American classic, Casablanca. Humphry Bogart and Ingred Berman are like Spatchcock and Stephanie Crockett, so we on it. The standard is gin, champagne, gin, sugar and lemon, but you know we gonna do our version. Poppin’ Vueve and adding in a strawberry simple syrup, too!
- Yield: 1 cocktail
Ingredients
- 1.5 ounces gin
- 1/2 ounce limoncello
- 1 ounce strawberry basil simple syrup (directions below)
- 4 ounces champagne
- Sliced strawberry for garnish
- 1 Basil leaf for garnish
- Lemon twist for garnish
Directions
- Pour that gin, lemon juice, and simple into a good shaker with ice and shake until it is really well-chilled
- Pour, strained into a champagne flute
- Garnish with strawberry slice, basil leaf and lemon twist
- Raise those drinks up
Ingredients for Strawberry Simple Syrup
- 1 cup water
- 1 cup granulated sugar
- 1.5 cups sliced strawberries with that itchy top taken off
Directions for Strawberry Simple Syrup
- Throw all the ingredients into a small saucepan and bring to a boil, stirring the entire time
- Once the sugar is fully dissolved, skim off the foam
- Cover and simmer on low for 10 minutes
- Skim the foam again, and then strain into your container, but don’t press on the strawberries, we don’t want to make this mixture cloudy
Alligator Cheesecake
For a killer brunch, sometimes you gotta drop something crazy on ‘em. How about cheesecake? Now this isn’t no cheesecake for dessert, ya’ll. This is a cheesy, meaty powerful dish that one slice can straight up change your life. Alligator Cheesecake. One of our favorites things we’ve ever eaten. We fell in love with this baby at Jacques-Imos (whom this recipe is based off of), in the garden district of the great eating city of New Orleans. It’s an incredible savory cheesecake, and way more fun than a standard quiche (though we do love some quiche, and just saying “quiche” too). Careful now, this dish has some bite, because we make it with an alligator sausage that really brings things together, but you can use an andouille if you can’t get your claws on any ‘gator. We finish it with a creole fire-roasted red pepper shrimp sauce, and this brightens up any table, the way your bruch guests should brightens up our life. This dish, like them, is fierce, sweet and sexy.
- Yield: 1 10" cheese cake (8 slices)
Ingredients
- Creole shrimp sauce (see directions and ingredients below)
- 1 1/3 cups Italian seasoned breadcrumbs
- 2/3 cup grated good parm cheese
- 4 ounces unsalted butter, melted slowly and unbroken
- 20 ounces cream cheese, left out to soften at room temperature
- 3 or 4 eggs, only use 3 if they’re really giant
- 2/3 cup heavy whipping cream
- 1/3 cup smoked gouda cheese, shredded up
- 1 1/2 medium sweet onion, diced
- 1/2 a green bell pepper, diced finely
- 1/2 a yellow bell pepper, diced finely
- 1/2 a red pepper diced finely
- 1/2 pound. ground alligator sausage (if you can’t get gator, get andouille, and if they’re links, just dice ’em into smaller pieces)
- 10 ounce can of diced green chili peppers
- 1 tablespoon of extra virgin olive oil
- Pinch of salt
- 1/2 tablespoon of Cajun seasoning
- Chopped fresh parsley
- 2 tablespoon of shredded parm
Directions
- Preheat oven to 400 degrees
- Add the breadcrumbs, parm and melted butter to a mixing bowl and mix it up really well
- Press it into a 12″ (10″ will do) spring form cheesecake pan
- Bake that crust in the oven at 400 degrees for 10 minutes
- Whisk or beat that cream cheese until it is smooth
- Add in eggs and whisk again
- Add heavy cream and the gouda and set aside
- Heat your olive oil in a pan and sauté the veggies until they’re soft (drain any excess liquid at the point)
- add the shrimp for a minute
- add the sausage and chili peppers and cool for 1 minute
- Fold the veggies and meat into the cream cheese mixture
- Wrap tinfoil around the springform pan to prevent leaking
- When it’s all combined, pour into the springform pan
- Preheat oven again, this time to 450 degrees
- Bake in a water bath (this is a 2″ hotel pan, filled about a 1/3 of the way)
- Bake for 1.5 to 2 hours until it sets and you can poke with a toothpick and it’s not too wet
- Let cool for at least 5 minutes so it can be cut
- Remove from the springform pan, unlock it and slowly, super slowly, twist as you lift
- Cut into 6-8 pieces
- Drop a slice on a plate, drizzle the sauce over and garnish with fresh parsley and shredded parm
Ingredients for Creole Red Pepper Shrimp Sauce
- 16 ounces jar of roasted red peppers
- 2 tablespoons butter
- 1-2 teaspoons of water (if necessary)
- 4 cloves of garlic, all chopped up
- 1 tablespoons of chopped fresh basil
- 1 teaspoons of creole seasoning
- 1/2 cup heavy cream
- Ground fresh black pepper
- 1/4 pound of cooked, chopped shrimp
Directions for Creole Red Pepper Shrimp Sauce
- Put all the peppers and 2 tablespoons of the juice in a blender and blend until it’s smooth (if it won’t smooth fully, add in the water, don’t use too much of the jar’s liquid)
- In a pan, saute the garlic with butter, then add in the basil
- After the garlic has softened up, add the peppers and creole seasoning
- Stir until it is evenly mixed
- Bring to a simmer
- Turn the heat to low and simmer for 15 minutes, stirring often until it thickens
- Add the cream and the shrimp and stir until it is smooth and heated through
Ribeye Hash
- Yield: 6 servings
Ingredients
- 2-3 inch thick Ribeyes (two per person, filet is good, we love ribeye, New York strip is great too), should be about 1.5 lbs
- 1.5 lbs of already cooked salt potatoes or another skinned potato, red-skinned are good too, chopped up
- Cast iron skillet (this is necessary for this dish, using a pan that can go from stovetop to oven can work, but not as well)
- Salt and pepper to taste
- 6-8 tablespoons of salted butter
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped thyme
- 1 tablespoon chopped fresh sage
- 2 teaspoons minced garlic
- 1 bunch of chopped green onions, white parts separated
- 3 chopped shallots
Directions
- Let the steaks sit out in the kitchen for 30 minutes before starting cooking
- Preheat oven to 415 degrees
- Add 3 tablespoons of the butter to the cast iron skillet, put it on your stovetop, and heat it to high, getting the skillet really, really hot
- Place the steaks in the pan, with space between them, and sear for 2 minutes straight
- Flip the steaks, and sear for an additional 2 minutes
- With oven gloves on, move the skillet into the oven, 4 minutes for rare (recommended), 5 for medium rare (still awesome), Medium 6-7 minutes (ehhhh…) or 8 for medium well (ummm…)
- Remove the skillet from the oven, put back on top of the stove (don’t turn on the heat)
- Plate the steaks, tent with tinfoil, and let rest for 6 minutes. While they rest…
- In the pan that has all that steaky fat in it, throw in half the the remaining butter and the rosemary, thyme and sage, stir until the herbs wilt
- Turn the heat to medium
- Add in the garlic, shallots and half of the green onions
- Cook until garlic is soft
- Add in the potatoes and toss evenly
- Add in the rest of the butter and keep cooking the potatoes until they start to get crispy
- Once they’re crispy on the edges, remove from heat
- Chop of the steaks
- Mix the meat and potatoes together
- Top with green onions and eat like the warriors you are
Bacon Cinnamon Buns
Everyone needs something sweet, especially when you’ve got some sweet people at a brunch. We also want to make these a bit naughty, you know what we mean? A little sinful, for that cinnamon, and a little salt too, because salt goes great with sweet. This is fun to make with your family, and can be made in advance, but they take some time. If you don’t have time to make the rolls from scratch, don’t scratch this recipe off of your line-up card, just buy some cinnamon rolls pre-rolled from your grocery store in the dairy section and you’re good to go. We know you want to make your brunch a little naughty. So roll on up with us as we roll up some incredible buns (and you know we love incredible buns).
- Yield: 12 rolls
Ingredients Overall
- 1 pound of cooked bacon, crispy on the edges but still bendable and not crisp throughout
- Cooking spray
- 1 – 17.5 ounces can of pre-made Cinnamon Rolls (or you can make the dough from scratch too, that recipe is below)
- Bacon frosting (directions below)
- 1/2 cup toasted, chopped pecans
Ingredients for Dough
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 tsp fine sea salt
- 1/3 cup butter
- 1 cup llukewarm whole milk
- 21/4 tsp (7g ) instant yeast
- 2 eggs
- 1 egg yolk
Directions for Dough
- Whisk together all-purpose flour, granulated sugar, and fine sea salt in a stand mixer
- Blend in softened butter using two forks
- In a separate container, whisk together lukewarm whole milk and instant yeast
- Using the dough hook attachment set on medium-low speed, add the yeast mixture, whole eggs, and egg yolk to the bowl. Mix for 2-3 minutes
- Remove dough from the mixer and on a lightly floured work surface knead for 30-60 seconds. Put into a greased bowl and cover with plastic wrap. Let rise for 90 minutes
- Once dough is ready, mix together brown sugar, turbinado sugar, and cinnamon
- Plop dough out onto a lightly floured surface and flatten into a large rectangle, 1/4″ thick, 28″x12″, roughly
- Spread softened unsalted butter across the whole rectangle then sprinkle the cinnamon sugar evenly across the whole dough
- Using a pizza cutter, cut 12 2″ wide strips of the dough
- Lay bacon strips out on each of the strips of dough. Roll each up tightly
- Grease a 9×13 baking dish, line the bottom of the pan with the rolls. Once filled, cover with plastic wrap. Let rise at room temperature for 30-45 minutes
Directions Overall
- Cook your bacon, but leave 4 slices aside, and chop ’em up
- Preheat oven to 350°F if using store-bought dough, 375 if you made it from scratch
- Spray 8 or 9-inch round pan
- Separate dough into 5 rolls, and unroll ’em
- While the bacon is still warm, place 2 slices of bacon on top of each unrolled roll, then roll ’em back in the oven; roll back up. Repeat to use up rolls and bacon. Place cinnamon rolls in pan
- Bake for 15-20 minutes until golden brown
- Top with their icing below
- Garnish with the bacon
- Serve up some happiness, ya’ll
Ingredients for Bacon Cream Cheese Icing
- 1 package (8 ounces) cream cheese, softened at room temperature
- 1/4 cup butter, softened at room temp
- 2 1/2 cups powdered sugar
- 2/3 cup packed brown sugar
- 1/2 teaspoon vanilla
- 7 slices bacon, crisply cooked, crumbled
Directions for Bacon Cream Cheese Icing
- In a mixing bowl, use electric beaters and beat cream cheese and butter for a few minutes until creamy
- Beat in powdered sugar, brown sugar and vanilla
- Stir in bacon
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