John Currence offers Southern comfort food

(CBS News) NEW YORK -- John Currence started his landmark restaurant, City Grocery, in Oxford, Miss. 20 years ago.

Since then, his empire has expanded. He now owns three other eateries.

In 2009, John won the James Beard Award for Best Chef in the South.

He's appeared on Bravo's "Top Chef Masters" and stars in "The Adventures of the Big Bad Chef" video series, which highlights trips through lesser-known food spots of the deep South.

John brought his ultimate dish, Court Buillon, to "CBS This Morning: Saturday."

All "CBS This Morning: Saturday" recipes
Blog: "What's Cooking"
Special section: Food and Wine

RECIPES

CRAWFISH MAQUE CHOUX

• 1/2c. Butter
• 8c. Sweet Corn Kernels
• 4c. Tomato-chopped
• 1c. Yellow Onion-chopped
• 1T. Garlic Puree
• 1 Medium Green Bell Pepper, small dice
• 1 Medium Red Bell Pepper, small dice
• 1 small Jalapeno Pepper, small dice
• 1# Crawfish Tails, drained
• Salt and Black pepper, to taste
• 3T. Creole Seasoning
• 2c. Scallions, chopped
• 3/4 c. Heavy Cream

Melt butter in a large saute pan and saute onion and garlic until tender.

Add green bell peppers and simmer until soft.

Stir in crawfish tails and season lightly with salt and black pepper.

Blend in corn and tomatoes and simmer until tomatoes release their water and it begins to evaporate.

Stir in creole seasoning and heavy cream and simmer over medium heat for about ten minutes.

Remove from heat season to taste with salt and black pepper and let cool to room temperature.

Stir in scallions and store chilled in plastic.

Creole Seasoning

• 1/2c. Paprika
• 6 Tbsp Salt
• 6 Tbsp Garlic Powder
• 3 Tbsp Black Pepper
• 3 Tbsp Onion Powder
• 3 Tbsp Cayenne Pepper
• 3 Tbsp Oregano
• 3 Tbsp Thyme
• 3 Tbsp Fennel Seed, crushed roughly
• 2 Tbsp Red Pepper Flakes

Combine above ingredients and store in air-tight plastic container.

PORT SABAYON

• 6 Egg Yolks
• 1 c. Ruby Port (tawny works fine as well)
• 1/2 c. Sugar
• 1 1/2 tsp. Lemon Juice
• 1 c. Heavy Cream
• 4 Tbsp. Powdered Sugar
• 1 tsp. Vanilla

Whisk yolks and sugar together in a stainless bowl until well blended and pale.

Whisk in port and blend again.

Place over double boiler and whisk constantly until tripled in volume.

Drizzle in lemon juice.

Remove from heat and allow to cool briefly.

Whip cream with powdered sugar and vanilla to stiff peaks.

Fold into sabayon and chill. (This should hold up for a full evening's service)

For more of John's recipes, go to Page 2.

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[tieshaedwards]

Amazing! I feel almost normal with this Prilosec. But if I ever forget to take it boy do I get reminded if you are like me and need a solution i would recommend the place "Official Samples" to get free sample of prilosec.

[dwhite58]

I've lived in North Ms. all my life and did not know of this restaurant, I will be visiting it soon, Thanks for the info!

[annmac38]

This isn't necessarily straight Southern food. It's more like Cajun food. Go to Georgia and the Carolinas for real Southern food.

[formerlyluvnut]

Cajun is ok but southern (Carolina's etc) SUCKS. Just plain nasty.