A native of New Orleans, Michael currently works for the Four Points by Sheraton on Bourbon Street as a bartender in the Puccini Bar. He also operates as a licensed independent tour guide and has worked in the hospitality field here in New Orleans for 24 years in several capacities: chef, bartender, manager, front desk staff and bar owner. Michael has a Bachelors of Business Administration and an Associates Degree in the Culinary Arts, with a passion for history and New Orleans that drives him to learn and promote his city. He has seen Frenchmen Street go from a lightly traveled jazz sojourn to a live music destination sought by tourists. He has a passion for cooking and trying new recipes to improve his knowledge of different cuisines and flavors.
Petite Brunch with a Bite
- 1 1⁄2 oz Cat Head Vodka
- 6 oz Louisiana Sisters Bloody Mary Mix
- 1 sprig of basil
- 1/2 oz Louisiana Sisters pepper jelly made into syrup
- 2 Louisiana Sisters Spiced Olives, Stuffed with deviled egg mix 2 cheese grits cubes
- 1 wooden skewer
- 1 Tall glass at least 10 oz
Muddle basil leaf with pepper jelly syrup in the glass then add the vodka and stir. Add ice to the glass then the bloody Mary mix and stir again. Take the wooden skewer put one deviled egg olive on then a and cheese grits cube then the other deviled egg olive and placed it in the drink.
Louisiana Sisters Pepper Jelly Syrup
- 2oz pepper jelly
- 1oz water
- Bring to a boil and let cool completely
Cheese Grits Cubed
- 5 cups water
- 1-teaspoon salt
- 1 1/4 cups uncooked quick-cooking grits*
- 1/2 (8-ounce) block sharp Cheddar cheese, shredded (about 1 cup)
- 1/2 (8-ounce) block Monterey Jack cheese, shredded (about 1 cup)
- 1/2 cup half-and-half
- 1-tablespoon butter
- 1/4-teaspoon pepper
Bring 5 cups water and salt to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and remaining ingredients until cheese is melted and mixture is blended. Spread grits in a shallow pan to cool completely, then cut into 1⁄2 inch cubes. Toast in the oven for 5 minutes to make them crispy, then cool and use.
Deviled Egg Mix
Use your favorite deviled egg recipe to stuff the Louisiana Sisters Spice olives and then refrigerate until ready to use.