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George Graham's Stories of Cajun Creole Cooking

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Poached Eggs over Fried Green Tomatoes with Crabmeat Hollandaise and Gouda Grits

July 11, 2022 by George Graham 5 Comments

Poached Eggs over Fried Green Tomatoes with Crabmeat Hollandaise and Gouda Grits

Rise and shine: It’s perfectly poached eggs oozing liquid sunshine all over two crispy cornmeal-battered fried green tomatoes topped off with a glorious crabmeat-infused hollandaise, and all served up with a bowl of creamy Gouda grits. It’s weekend brunch in Acadiana. Once I decided to create this spectacular dish in my kitchen,  I set out… 

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Filed Under: Breakfast Tagged With: brunch recipes, cajun cooking, Cajun food, cajun recipe, eggs benedict recipe, fried green tomatoes recipe, Grand Coteau Bistro, hollandaise recipe, poached eggs recipe

Softshell Crabs Benedict

September 30, 2013 by George Graham 5 Comments

Softshell Crabs Benedict

My recent discovery of Softshell Crabs Benedict – the absolutely perfect South Louisiana brunch – came by accident.  I pride myself on knowing beforehand the trendy new eateries constantly springing up in Acadiana, so I was surprised to learn of a new brunch spot when my daughter Lauren called. “Brick and Spoon?” “Yeah Dad, it… 

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Filed Under: Breakfast Tagged With: brunch recipe, cajun cooking, Cajun Creole recipe, cajun recipe, eggs benedict recipe, poached egg breakfast recipe, soft shell crab recipe

About George Graham

I’ve lived in South Louisiana for all my life. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Read More…

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