Brunch is that clever meal that falls between breakfast and lunch, but often serves foods associated with both. Anything goes during brunch, as it鈥檚 possible to have pancakes served alongside sandwiches.
Historians believe brunch originated in England during the early 19th century and later was brought to America. Some feel brunch evolved from pre-hunt breakfasts that were common in England at the time. Eventually, brunch evolved into a meal enjoyed before or after church services.
Regardless of its origins, brunch is here to stay. Home chefs can put their unique spins on brunch by preparing dishes such as this recipe for 鈥淪eafood Newboogie鈥� from 鈥淔amous Dave鈥檚 Backroads and Sidestreets鈥� (The Mino-Giizhig Fund) by David Anderson. This New Orleans- and jazz-inspired take on brunch is sure to please.
Seafood Newboogie
Serves 6
2聽聽 聽cups water
1聽聽 聽tablespoon seafood base
1鈦�3聽聽 聽cup butter
2鈦�3聽聽 聽cup flour
2聽聽 聽cups heavy whipping cream
4聽聽 聽egg yolks, beaten
11鈦�2聽聽 聽teaspoons Old Bay seasoning
1聽聽 聽teaspoon dry mustard
1聽聽 聽teaspoon salt
1鈦�2聽聽 聽teaspoon nutmeg
1鈦�2聽聽 聽teaspoon Hungarian paprika
1鈦�8聽聽 聽teaspoon cayenne
1聽聽 聽cup chopped cooked lobster
1聽聽 聽cup chopped cooked shrimp
1聽聽 聽cup chopped scallops, sauteed in butter
1聽聽 聽cup lump crab meat
1鈦�3聽聽 聽cup cream sherry
6聽聽 聽cups cooked rice
3鈦�4聽聽 聽cup shredded Monterey Jack cheese
聽聽 聽Paprika to taste
Mix water and seafood base in a small bowl. Set aside. Heat butter in a saucepan until melted. Stir in flour. Cook over low heat for 2 to 3 minutes, stirring constantly; do not brown. Add seafood base mixture gradually, stirring constantly. Stir in whipping cream, egg yolks, Old Bay seasoning, dry mustard, salt, nutmeg, 1鈦�2 teaspoon paprika, and cayenne. Bring to a simmer over low heat, stirring constantly. Stir in lobster, shrimp, scallops, and crab meat. Bring to a simmer, stirring frequently. Remove from heat. Stir in sherry. Preheat the broiler. Spread the rice over the bottoms of 6 individual au gratin dishes. Spoon the seafood mixture over the rice. Sprinkle with the cheese. Broil until light golden brown and bubbly. Sprinkle with paprika to taste. Serve immediately with garlic toast. May substitute a mixture of 1 cup seafood stock and 1 cup liebfraumilch for 2 cups seafood stock.聽
