Cover image for Big bad breakfast : the most important book of the day
Title:
Big bad breakfast : the most important book of the day
ISBN:
9781607747369
Edition:
First edition.
Physical Description:
xiii, 257 pages : color illustrations ; 26 cm
General Note:
Includes index.
Contents:
The welcome basket -- The incredible, edible, omnipresent egg -- Omelets and frittatas -- Pancakes, waffles, crepes, and other things "bready" -- BFD : breakfast for dinner (and vice versa) -- Cereals, grains, and other pseudo-virtuous things -- Breakfast sandwiches -- Sides, condiments, meats, and extras -- Eye-openers.
Subject Term:
Genre:
Summary:
"John Currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners' hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an art form: dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions,"--Amazon.com.
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On Order

Summary

Summary

John Currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners' hearts- It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an artform- dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions.


Author Notes

JOHN CURRENCE was born in New Orleans, Louisiana, and moved to Oxford, Mississippi, to open City Grocery in 1992. Since then, the City Grocery Restaurant Group has opened a number of restaurants, including Nacho Mama's, Big Bad Breakfast, and Snackbar. He is an avid hunter and fisherman and lives in Oxford with his wife and daughter.


Reviews 2

Publisher's Weekly Review

If the title is not enough of a hint, the very first recipe in this mega-hearty Southern-style collection tells you all you need to know about what chef Currence has in mind: it's sausage cinnamon rolls, a salty-sweet belly bomb topped with cream cheese icing. Big Bad Breakfast is also the name of a Currence restaurant, one of six he oversees in Oxford, Miss. Though Currence later settled in Mississippi, his New Orleans upbringing is evident throughout the 75 recipes presented here. Across nine chapters, covering everything including omelets, breakfast sandwiches, and morning cocktails, Currence brings on the flavor and forgoes the calorie count, with choices such as a Creole skillet scramble, a cheese-and-fried-chicken biscuit, and the Decatur Street gutter punk, with equal parts gin, heavy cream, and espresso. The section on pancakes offers two extremes side-by-side: peanut butter and banana pancakes, and shrimp and pickled onion crepes. Perhaps the ultimate gastronomic collision, though, comes in the Breakfast for Dinner chapter, in the form of a meal called the pylon (for pile on). It's a Belgian waffle, topped with hot dogs, chili, sweet slaw, cheddar, and a squadron of condiments. As filling as the foodstuffs, the pages themselves feel stuffed, with ingredient lists, directions, and the chef's entertaining stories all thrown together. This approach leaves room for the irresistible full-page color close-ups of each dish from photographer Ed Anderson. (Sept.) © Copyright PWxyz, LLC. All rights reserved.


Library Journal Review

James Beard Award-winning chef Currence (Pickles, Pigs, and Whiskey) owns several acclaimed restaurants in Oxford, MS, including City Grocery and Big Bad Breakfast. Recipes inspired by the latter establishment fill this exciting new collection, which features substantial dishes such as sausage cinnamon rolls, roasted potato and adobo frittata, Louisiana crab cake Benedict, and "The Pylon" (a Belgian waffle topped with hot dogs, chili, oyster crackers, and more). There are some basics-such as black pepper honey and fried eggs-but these are far outnumbered by creative entrees, sides, condiments, and beverages. Similiar to Lindsay Landis and Taylor Hackbarth's Breakfast for Dinner, this cookbook works for any time of day. VERDICT Essential for those who love hosting hearty breakfasts and brunches. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Excerpts

Excerpts

THE TEN COMMANDMENTS OF BREAKFAST    1.  THOU SHALT EMBRACETH THE DAY. First, accept that every day is new, fresh, and unique. Position yourself in the kitchen with an attitude that reflects your solemn purpose: you are about to prepare THE MOST IMPORTANT MEAL OF THE DAY, likely for someone you care for (otherwise you would not be up and at 'em at the stove).     2.  THOU SHALT HOLD NO MEAL HIGHER THAN BREAKFAST. Commit to raising this disregarded meal from the depths of neglect to the place of honor it deserves. Pledge to put the same effort and passion into preparing breakfast as you would lunch or dinner. In other words, make something other than just a plate of eggs.     3.  THOU SHALT GET THY MIND RIGHT. This is fun, damn it. Plan ahead so you don't stress yourself out early in the morning: shop the day before, stock strong coffee, prep certain items in advance, and find some music that gets you going in the wee hours. All of these will make the chore at hand a little easier.     4.  THOU SHALT SLATHER WITH BUTTER. It will not kill you (consumed in quantities within reason, that is). Just let go for a few minutes and enjoy life a little. No fat tastes better on toast with jelly or when cooking eggs (bacon fat included).     5.  THOU SHALT ANOINTETH WITH BLACK PEPPER. Whenever pepper is called for in an ingredients list, use freshly cracked black pepper. (The only exception is when I specifically call for white pepper.)     6.  THOU SHALT MAKE FROM SCRATCH. It will certainly take more time and effort, but the essence of Big Bad Breakfast is scratch cooking. It's what made grandmother's cooking "grandmother's cooking." As a matter of fact, I am certain that if my grandmothers and great-grandmothers had not succumbed to other, more natural afflictions, shame over what we accept as food these days would certainly have consumed each of them.     7.  THOU SHALT USE RESTRAINT WITH INGREDIENTS. Lots of folks get the wrong idea about recipes and lean toward "the more flavors and ingredients I add, the more complex the end product." This could not be farther from the truth. The best cooking celebrates the elemental beauty of ingredients. You want to be able to taste everything in the dish, not create something that is just a muddle.     8.  THOU SHALT SEEKETH LOCAL WHENEVER POSSIBLE. Honey, eggs, grits, bacon, sausage, jellies, coffee, flour--whatever it is, a local product is more often than not going to have a more singular character. Visit farmers' markets, bake sales, local farms, and locally owned grocery stores.     9.  THOU SHALT NOT OVERCOOK. I am fascinated with the American worry about "undercooking things." Food can always be cooked more if it is not cooked enough, but YOU CAN'T FUCKING UNCOOK IT if you cook it too long. Granted, we shouldn't rub raw factory chicken on our toast right before we eat, but I have been making fresh mayonnaise and Caesar dressing with raw eggs for thirty-five years and nobody has ever been sick. Trichinosis is not carried by domestic pigs, and a piece of cooked pork that's still a little pink beats the crap out of a well-done, dried-out offering. Try the yolk runny, people. With a little salt, it transforms dishes from good to resplendent.     10.  THOU SHALT REMEMBER THE SABBATH, BUT COOK FROM THIS BOOK EVERY DAY. You can make pancakes for your kids, freeze them, and rewarm them later. You can make a breakfast casserole or assemble sweet rolls the night before and just turn on the oven the next day. Breakfast is a fun meal, and most of the time, it doesn't require a ton of effort or mess. More often than not, it's just about clearing your eyes and committing to loved ones. Remember, breakfast is a joy, not a chore, and the possibilities are endless. It just comes at a weird time of day. And if that's the deal breaker for you, well, shit, make breakfast for dinner. Excerpted from Big Bad Breakfast by John Currence All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.


Table of Contents

John BeshDavid Chang
Acknowledgmentsp. ix
Forewordp. xi
Forewordp. xii
Introductionp. 1
Chapter 1 The Welcome Basketp. 6
Sausage Cinnamon Rollsp. 9
Buttermilk Cake Doughnutsp. 10
Banana Pecan Coffee Cakep. 13
Sourdough English Muffinsp. 14
Dried Fig Calasp. 16
Honey Bunsp. 18
Blueberry Muffin Topsp. 19
Rum Raisin and Orange Sconesp. 21
Monkey Breadp. 22
Baked Cornmeal and Buttermilk Doughnutsp. 24
Chapter 2 The Incredible, Edible, Omnipresent Eggp. 26
Fried Eggs Master Recipep. 30
Scrambled Eggs Master Recipep. 31
Poached Eggs Master Recipep. 31
Big Bad Breakfast Egg Bakep. 32
"Broiled" Tomato Benedictp. 35
North Mississippi Eggs Benedictp. 37
Big Bad Breakfast Quesadillap. 38
Louisiana Crab Cake Benedictp. 40
Chorizo Migasp. 43
Double-Boiled Eggs with Black Trufflep. 45
Shrimp Breakfast Enchiladasp. 46
"Double Oyster" Hangtown Fryp. 48
Summer Vegetable Quichep. 51
Tugboat Galley Eggs and Dirty Ricep. 52
Eggs Sardoup. 55
Spicy Boudin and Poached Eggsp. 57
Hillbilly Eggs Hussardep. 61
Shakshoukap. 62
Chapter 3 Omelets and Frittatasp. 64
French-Style Omelet Master Recipep. 66
American-Style Omelet Master Recipep. 66
French Omelet with Gruyère, Asparagus, and American Baconp. 68
Big Bad Breakfast Chili and Cheese Omeletp. 71
The "J.Y.D." An American Omeletp. 73
Pepper and Chorizo Frittatap. 74
Roasted Potato and Adobo Frittatap. 77
Open-Faced Stewed Okra and Tomato Fritt-Omelet with Swiss Cheesep. 79
Herbolace, aka the Original Fines Herbes Omeletp. 83
Shrimp and Bacon Omelet with Soft Cheese and Pestop. 84
Shrimp Fried Rice Omuricep. 85
Low Country Cast-iron Skillet Scramblep. 87
Creole Skillet Scramblep. 91
Roasted Mushroom Skillet Scramblep. 92
Yard Work Skillet Scramblep. 93
Chapter 4 Pancakes, Waffles, Crepes and other Things "Bready"p. 94
Silver Dollar and Short Stack Buttermilk Pancakesp. 96
Belgian Wafflesp. 98
Peanut Butter and Banana Pancakesp. 99
Shrimp and Pickled Onion Crepes with Mornayp. 101
Multigrain Pancakesp. 103
Hoecakesp. 104
Toasted Oatmeal Pancakesp. 107
Fresh Corn Arepasp. 108
Mamie's Favorite French Toastp. 109
Brioche French Toastp. 110
German Pancakep. 113
Big Bad Breakfast Pain Perdup. 114
Homemade Pop-Tartsp. 115
Chapter 5 BFO: Breakfast for Dinner (and Vice Versa)p. 118
Shrimp and Gritsp. 121
Bruléed Grapefruitp. 122
Breakfast "Succot-hash"p. 124
Shrimp Gravy Biscuit Sundaep. 125
Crawfish Cakesp. 127
The Pylonp. 129
Roasted Tomato Cobblerp. 130
Crawfish Étoufféep. 132
Sautéed Trout, Soft Scrambled Eggs, Chanterelle Mushroomsp. 134
Oyster "Potpie"p. 137
Pork Tenderloin 662 with Crabmeat and Pecan Butterp. 138
Creamed "Chipped" Mushrooms on Toastp. 140
The Egg Bowlp. 143
Huevos Cocinerosp. 144
Chapter 6 Cereals, Grains, and Other Pseudo-Virtuous Thingsp. 146
Homemade Vanilla and Double Almond Granolap. 148
Cinnamon and Citrus Oatmeal with Dried Black Mission Figsp. 150
Homemade Frosted Cornflakesp. 151
Homemade Grape-Nuts and Fruit Parfaitp. 152
Grits and Collard Soufflép. 155
Italian Sausage, Spinach, Hominy "Risotto"p. 156
Pork Posolep. 159
Creamed Toasted Barley with Nuts and Dried Fruitp. 160
Homemade Crispy Rice "Elvis" Treatsp. 161
Chapter 7 Breakfast Sandwichesp. 162
Fried Chicken Catheadp. 164
With Signs Followingp. 167
Monte Cristop. 168
Mountey Criscop. 169
Egg and Rice Burritop. 171
Chicken Sausage Pancake Sandwichp. 172
Breakfast Croque Monsieurp. 174
Grilled Ham and Pimento Cheese Sandwichp. 176
Country Ham Egg Muffinp. 177
Egg Saladp. 179
Chapter 8 Sides, Condiments, Meats, and Extrasp. 180
Black Pepper Buttermilk Biscuitsp. 183
Garlic Cheese Gritsp. 187
Cayenne Pepper Saucep. 188
Louisiana Satsuma Jellyp. 189
Black Pepper Honeyp. 191
Spicy Bacon Onion Jamp. 192
Fig Preservesp. 195
Pontchatoula Strawberry Jamp. 196
Red-Eye Gravyp. 198
Sausage Gravyp. 199
Tomato Gravyp. 201
Saucy Black Beansp. 202
Pimento Cheesep. 204
Mayonnaisep. 205
Strawberry Cream Cheesep. 206
Apple Butterp. 207
Raspberry Butterp. 208
Blackberry Mascarponep. 210
Comeback Saucep. 211
Breakfast Sausagep. 213
Chicken Sausagep. 214
Chorizop. 215
Livermushp. 217
Gravlax (Lox)p. 218
Chapter 9 Eye-Openersp. 220
Grapefruit Mimosap. 223
Michelada and a Shotp. 224
Ojen Frappép. 227
Big Bad Breakfast Bloody Maryp. 228
The Idiot's Champagne Cocktailp. 229
Bloody Bull Shotp. 230
Advantage: Connors Celery Sodap. 233
Eggnogp. 234
Dad's Milk Shakep. 237
Peach Lassip. 238
Uptown Expressp. 241
Decatur Street Gutter Punkp. 242
11:00 a.m. Kickoffp. 243
Falling Down Brown Cowp. 245
Donkey Punchp. 246
The Vacation Wifep. 248
About the Authorp. 251
Indexp. 253