Season 2, Episode 4

Quick and Big Easy Brunch

Cody and Sam Carroll serve up a Quick and Big Easy Brunch on the farm using a few time-saving tips. They whip up Crawfish and Easy Oven Grits with Poached Eggs and Heirloom Rye Biscuits with Ponchatoula Strawberry Preserves -- both with local stone-ground ingredients. Traditional rice dumpling Hot Calas with Cane Syrup are also on the menu and a little city is brought to the country with a New Orleans original coffee cocktail called Cafe Brulot.
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Recipes From This Episode

Crawfish and Grits with Poached Eggs

Heirloom Rye Biscuits

Hot Calas

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Party at the Pond

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