Eggs Benedict Recipe for New Orleans Style Jazz Brunch

Did you catch us on WKRG with WKRG John Nodar yesterday? We whipped up our famous Eggs Benedict, which will be served at next weekend's Jazz Brunch at Azalea Manor!

If you missed it, here's how to make it:

Blender Hollandaise Sauce
3 egg yolks
¼ teaspoon dijon mustard
Juice from two lemons
¼ teaspoon of cayenne pepper
½ cup of melted butter

12 large eggs
12 toasted English Muffins
12 slices of canadian bacon – warmed
Place egg yolks, mustard, lemon juice and cayenne in the blender for about ten seconds or until fluffy. Slowly pour melted butter into blender while it runs. The sauce should thicken quickly. Set sauce aside in a hot water bath to keep warm.
Heat a skillet filled about half way up with water. When the water begins to boil crack the eggs into the water. Cook the eggs for about 3-5 minutes depending on
your desired consistency. Using a slotted spoon remove the eggs and place an egg on top of a toasted english muffin with a warm piece of canadian bacon. Top with Hollandaise sauce


Don't miss the New Orleans Style Jazz Brunch this weekend (August 16) - only $35 per person with a cash bar!
Get your tickets NOW and pick your seating time on our website before its all sold out!

Cold Artichoke and Roasted Red Pepper Orzo Salad


Cold Artichoke and Roasted Red Pepper Orzo Salad

4 cups cooked Orzo or other type of small pasta
1 can chopped Artichoke Hearts
1/2 small chopped Red Onion
1/2 cup diced Roasted Red Pepper
1 bunch chopped Green Onion
1 bunch of chopped Parsley

White Balsamic Vinaigrette Dressing
1 cup olive oil
3/4 cup white balsamic vinegar
2 tablespoons dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup sugar

- Place ingredients for dressing in a blender or medium sized bowl with mixer and blend well. Toss with Orzo and vegetables, cover bowl with plastic wrap and refrigerate for at least an hour. Serve cold.

Panko Crusted Chilean Sea Bass with Meyer Lemon Buerre Blanc

1 Lb Chilean Sea Bass, cleaned and cut into 4 steaks
Panko Crust
1 cup Japanese Bread Crumbs (Panko)
½ cup fresh grated parmesan cheese
¼ cup chopped fresh parsley
1 teaspoon minced garlic
1 tablespoon meyer lemon juice
Zest of one meyer lemon
1/3 cup olive oil
Meyer Lemon Buerre Blanc
2 chopped shallots
8 ounces white wine
2 ounces meyer lemon juice
1 tablespoon heavy cream
12 tablespoons cold butter, cubed
Salt and white pepper, to taste

After cutting and rinsing the fish pat dry. Mix all the ingredients for the panko crust and dredge fillets in the mixture. Heat 1 tablespoon olive oil and 1 tablespoon butter in skillet. Place fillets into skillet and brown on each side about two minutes per side. Place fillets into a glass dish, uncovered and finish cooking them in an oven at 350 degrees for 10-15 minutes (depending on thickness of the fillet). Any additional panko crust mixture can be used to top them before placing them in the oven.

To make the sauce combine the shallots, white wine and lemon juice in a non-reactive saucepan over high heat and reduce to two tablespoons. Add the cream to the reduction and bring it to a boil and immediately reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off of the heat. Continue adding the butter until the sauce emulsifies and reaches a thick sauce consistency. Season with salt and pepper. This can be stored in a thermos until it is ready to be used to prevent it from breaking.

Remove fish from oven and top with meyer lemon buerre blanc and serve.

Slow Cooked Beef Brisket with Tomatoes, Vidalia Onions and Rosemary

Slow Cooked Beef Brisket with Tomatoes, Vidalia Onion and Rosemary

  • 1 beef brisket
  • 2-5 pounds
  • 2 cans of diced tomatoes
  • 2 vidalia onions, chopped into large pieces
  • 4 cups of beef stock
  • 6 sprigs of fresh rosemary or 2 tablespoons of dried rosemary
  • 1 tablespoon Cavendar’s Greek Seasoning
  • 1 teaspoon of McCormick’s Montreal Steak Seasoning
  • Olive Oil or Vegetable Oil for browning meat – about 2 tablespoons

Preheat oven to 350

Remove Meat from packing, rinse and pat dry with paper towels.

Sprinkle meat with Cavendar’s Greek Seasoning and Steak Seasoning.

Heat large skillet with oil in pan and brown the brisket on both sides, leaving the fat cap on.

Line 9 x 13 baking pan with aluminum foil.

Place chopped sweet onions and fresh rosemary in the bottom of the pan and lay the browned brisket on top.

Pour diced tomatoes and beef stock over the top of the meat.

Cover the pan completely with aluminum foil and place in oven.

Bake for at least 2 ½ to 3 ½ hours, depending on the size of the brisket. It should be falling apart. Sliced potatoes can be added for the last 45 minutes of cooking if desired.

Apricot Ginger Chicken Salad Recipe

We always have so much fun with WKRG on their cooking segment! This week, we've put a spin on a regular chicken salad recipe by adding the sweetness of apricots, the crunch and texture from the carrots and a fresh bite by adding cilantro to the mix. Its super easy to make and feeds a crowd! We hope you'll try this recipe and let us know what you think!

Apricot Ginger Chicken Salad
1 large roasted chicken, meat removed and chopped
½ cup dried apricots, diced
¼ cup green onions, thinly sliced
¼ cup julienned carrots, diced ¼ cup
cilantro – minced

Apricot Ginger Dressing
1 jar apricot preserves
1/8 cup rice wine vinegar
2 TB grated ginger
Romaine Lettuce – sliced into ribbons

Mix chicken, apricots, green onions, carrots and cilantro in a medium bowl and set aside. Mix ingredients for Apricot Ginger Dressing in a small saucepan and cook over low heat until melted – let cool. Toss the dressing with the chicken mixture and serve on top of the romaine ribbons.

Great garnished with wonton chips or crunchy Chinese noodles.