Frank Davis New - Full Recipe

	Last week, knowing that Don Westbrook had only one more Tuesday with me in the Channel 4 kitchen before he retired, I asked him to select the one menu above all others that he wanted me to prepare for the last meal I'd cook for him on TV. He gave it a little thought for a day or two then called me aside and said, "I love brisket, Frank, and stuffed pork is great, but I think I'd like to wrap up my Frank Davis morning show dining experiences with a good seafood omelet, cheese grits, and homemade biscuits!" Well, guess what I'm fixing for my ol' buddy Don this week?
Ingredients:
1-2 Tbsp. butter or margarine for sautéing 2 eggs, lightly scrambled 2 Tbsp. cold water (or shrimp poaching stock) 1/4 cup shrimp, diced and poached 1/4 cup crab meat, lump and claw mixed 1/4 cup crawfish tails, chopped 1/8 cup green onions, sliced 1/8 cup medium cheddar, shredded Salt and black pepper to taste
Instructions:
First thing you do is to lightly poach the diced raw shrimp in just enough water to cover them. Actually, to really intensify the flavor of the shrimp I prefer to poach them in a can of chicken broth—but be sure to save the poaching liquid to further enhance the eggs. Next, in a non-stick 10-inch skillet, melt down the margarine over medium heat. When it bubbles and sizzles, whip together in a small bowl two eggs plus 2 tablespoons of cold water (or stock) until frothy. Then pour out the eggs into the buttered omelet skillet and swish them around to form them into a thin layer in the bottom of the pan (if a little bit crawls up the wall of the skillet, that’s okay). Now immediately begin sprinkling the seafood evenly over the omelet—shrimp first, then crabmeat, then crawfish tails, then cheese. When all the ingredients have been added, lightly season the dish with salt and coarse ground black pepper and swirl the pan around in a clockwise rotation, loosening the omelet from the bottom. Then when about ninety percent of the scrambled egg stiffens and firms up, either tilt the pan on a 45-degree angle and roll the omelet over on itself to create a jellyroll shape, or flip one half of the omelet over on the other half of the omelet. The residual heat will finish cooking the inside. At this point, you can either serve the omelets to your guests "to order" as you make them, or you can place the finished omelets on a baking sheet and hold them in a warming oven at 200 degrees until you have completed omelets for everyone. You may want to serve this omelet with hash browns or fried rice or scalloped potatoes. But Don Westbrook he likes it best with cheesy grits and homemade buttered biscuits. So guess what I’m gonna suggest?
Chef's Notes:
You should figure on using two eggs per person per omelet to have this dish come out right. To do the omelet with just one egg will give you a thin airy "crepe" effect that won't hold the seafood together.
Remember, if you want to add special flavor to the omelet, instead of scrambling the eggs with plain water spice up the intensity by scrambling them with the equivalent of the chicken stock you poached the shrimp in.
By the way, to poach the shrimp correctly leave them in the hot liquid only until they turn pink. Overcooking them will cause them to be rubbery!
You can make cheesy grits by adding either mild cheddar or Velveeta cheese to the hot, buttered, finished grits.