Zea Restaurant Recipes

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ZEA'S SWEET POTATO BREAD PUDDING WITH RUM SAUCE RECIPE



Zea's sweet potato bread pudding with rum sauce Recipe image

Dear SOS: My friends and I were in New Orleans in March and ate at this wonderful restaurant on St. Charles Avenue. For dessert we shared their sweet potato bread pudding. Any chance you can get that recipe for us? It was yummy!Kate McPikeRancho Cucamonga--Dear Kate: Unapologetically rich, Zea's dense sweet potato bread pudding has an almost cake-like texture, with a crunchy pecan topping. It's great on its own, but baptized with a thick, sweet rum sauce, it's downright inspired.

Provided by Noelle Carter

Categories     DESSERTS, BAKE

Time 1h30m

Yield Serves 12 to 16

Number Of Ingredients 14

9 eggs
3 cups sugar
3 tablespoons pumpkin pie spice
3 tablespoons vanilla extract
1 1/2 cups mashed sweet potatoes (from 1 large boiled, peeled and mashed sweet potato)
1/3 pound butter, melted
1 quart milk
1 cup (5 ounces) raisins
1 pound stale French bread cubes, cut into 1/2-by-1/2-inch cubes
1 1/2 cups pecan pieces
2 cups light corn syrup
1/4 cup dark rum
1 cup (2 sticks) butter, at room temperature
2 tablespoons vanilla extract

Steps:

  • In the bowl of a stand mixer, or in a large glass or nonreactive bowl using a hand mixer, beat the eggs. Slowly beat in the sugar, then beat in the pumpkin pie spice and vanilla extract. Beat in the mashed sweet potatoes until thoroughly combined, then beat in the butter. Add the milk, beating until all of the ingredients are completely and thoroughly incorporated. If using a stand mixer, transfer the custard base to a large glass or nonreactive bowl.
  • Using your hands, mix the bread cubes and raisins into the custard base. Cover and refrigerate the mixture overnight.
  • Shortly before baking, heat the oven to 275 degrees. Thoroughly stir the mixture, making sure there are no white spots of un-soaked bread (it is fine if the soaked bread breaks down somewhat as you stir), and check to see that the raisins are evenly distributed.
  • Pour the mixture into a lightly buttered 13-by-9-inch baking dish. Lightly scatter and press the pecans onto the top of the pudding.
  • Bake the pudding until it has puffed and the custard is set in the center, about 70 to 90 minutes. Remove the pudding to a rack to cool for 2 hours before serving.
  • In a medium saucepan, heat the corn syrup, rum and vanilla to a simmer over medium heat. Remove from heat and, using a whisk, vigorously beat in the softened butter. Keep at room temperature until ready to serve. This makes about 3 cups sauce.

ZEA'S ROASTED CORN GRITS



Zea's Roasted Corn Grits image

A version of the most popular side at Zea Rotisserie and Grill. The prep times includes corn roasting. Update 6-19-11: I prefer the use of 1/2 chicken stock and 1/2 water for cooking the grits. The usual amount reqired for 1 cup of grits is 3 cups of liquid. So that would be 1 1/2 cups stock plus 1 1/2 cups water.

Provided by gailanng

Categories     Grains

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

2 ears fresh corn on the cob
1 cup onion, chopped fine (no more or it will overpower the taste)
1 -2 garlic, toes minced
1/4 cup butter (4 tablespoons)
1 cup heavy whipping cream
1 cup yellow corn grits (like Quaker Golden or Red Mill,do not use instant)
chicken stock (in place of water according to package directions(see note in recipe description)
salt and pepper (or can use Cajun seasoning)

Steps:

  • Remove husk from corn and roast on grill until slightly blackened. Remove the corn from the cob. Lightly chop the corn. (Also, see other roasting methods in 'note' below).
  • Melt butter in a large skillet and saute the onions until slightly soft; add garlic and cook until both are softened.
  • With chicken stock (or slightly less than 1 1/2 cups stock & 1 1/2 cups water), prepare the grits according to the package directions. Grits should be very soft.
  • When the grits are almost done, add the corn kernels, sauteed onions and garlic, and cream. Simmer, stirring constantly, for about 5 minutes or longer until thickened. Season with salt and pepper. Can garnish with thinly sliced green onions.
  • Note: Kernels of corn can be cut off and roasted in a cast iron skillet in the oven or soak the corn in its husk in cold water for 30 minutes, then roast the whole ear in the husk on a grill about 20 minutes. Can, also, be roasted or in the oven for about 30 minutes. Once the corn is done, the silk is very easy to remove.

ZEA GRITS



Zea Grits image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

2 cups water
2 cups heavy cream
1 cup yellow grits
1/2 pound butter
1 tablespoon salt
1 ear grilled corn, kernels removed

Steps:

  • Bring liquids to a boil. Stir in grits. Add butter. Cook at simmer until thickened. At end, stir in corn.

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