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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I am trying to find a recipe that was on this show. it was made with rice. I think it was called Hot Colas. not sure about the spelling. My email address is dragonlord1164@gmail.com. If you could help me with this recipe it would be appreciated.