IE 11 is not supported. For an optimal experience visit our site on another browser.

Father's Day brunch recipes: Deviled egg toasts, Bloody Marys and baby-back ribs

Chef Jason Santos is giving summery recipes a Southern twist with deviled egg toasts, smoky grilled ribs, spicy Bloody Marys and marinated hot peppers.
/ Source: TODAY

Chef Jason Santos is swinging by the TODAY kitchen to share a few of his favorite summer brunch recipes — that are perfect for Father's Day! from his new cookbook "Buttermilk & Bourbon: New Orleans Recipes with a Modern Flair." He shows us how to make deviled egg toasts with ham, grilled baby back ribs, hot cherry peppers and a zesty Bloody Mary with infused vodka.

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.

Deviled Egg Toast

I love deviled eggs. Honestly, who doesn't? I wanted to come up with a fun and original spin on the classic dish, but still keep it really yummy. Use a delicious bread for this recipe to make it a true winner.

Cajun Bloody Mary

Sometimes even the best recipes need changing, adjusting and rethinking — but not this one! I have been using this for over a decade and haven't changed it, or even wanted to. This Bloody Mary is the perfect balance of spice, tomato flavor and booziness.

Grilled Baby Back Ribs

I know wrapping something in plastic and then putting it into the oven might sound crazy, but trust me on this one. Wrapping these ribs in plastic wrap keeps all the moisture inside, almost steaming them. I personally promise that these are the most tender and juicy ribs you will ever eat.

I put these peppers on everything! They are spicy, tangy, salty and savory all at once. They definitely add a pop of flavor to grilled meats, salads and even eggs.

If you like those Cajun-inspired recipes, you should also try these:

Cajun Shrimp Pasta
Dirty Rice