Big brunch at home

Tater tot bar

Thanks for the ideas. Any preferred fritatta recipes and is that something that can be made in advance?

Tot bar could also work well instead of hash browns.

Will check out the shrimp grits recipe. Never made that but it sounds good. Will it need to be made that morning?

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Biscuits from SAMs. Keep it simple stupid.

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I can go with simple! Never had their biscuits, I'd guess they are decent since you are suggesting them

Grillades and grits can be made ahead. In fact, the grillades should be made ahead because they taste better the next day or so. Biscuits, fruit, steamed or roasted asparagus....

You can make one of those breakfast one dish egg and sausage casseroles the night before and bake it the day of.

You can also put together breakfast burritos ahead of time and heat them in the oven. My brother wraps them individually in foil. I think we had a thread on those or there was a discussion about them in another thread.

Find a good crock pot casserole- eggs, biscuits, bacon/sausage, onion, bell pepper, tomato, etc.

Grillades are great for brunch and always a crowd pleaser. I agree that they need some fruit on the side. I also like a light green veggie or baked or sliced fresh tomatoes with them.

Grillades also freeze well, so you can make them way ahead if need be. They'll be delicious.

HO, have you shared your recipe for grillades? I haven't made them in a while.

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Will check out the shrimp grits recipe. Never made that but it sounds good. Will it need to be made that morning?

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Yes we have always made it that morning

Def not top secret, as it is an adaptation of Leon Soniats recipe in his La Boucche Creole cookbook. Page 130, your local library prob has a copy. I use top round, cut into small squares, not quite cubes, floured lightly (season the flour w black pepper and cayenne), remove the browned eat, then brown onions in the same pot, add green pepper, celery, garlic....deglaze pan w red wine, add some chopped tomato, season w Worcestershire, more garlic, return the meat to the pot. Add either water or beef stock to the pot, bring to a boil, reduce heat to a simmer and add a few bay leaves, some chopped parsley, simmer until beef is tender. Soniats recipe skips the wine and spikes it with vinegar at the end, but I find that the red wine gives sufficient acidity along w the tomatoes.

The trick, like with any meat and gravy recipe, is browning the meat well (in batches if needed, when the pan is crowded, it sweats and doesn't brown), and really allowing the onions and veg to caramelize before deglazing the pan. Don't use a nonstick pan (duh, you want it to "stick" and brown), and don't hurry that step.

Also, if you won't bother to use "real" grits that cook for 20 minutes, then forget it. Why bother to make grillades only to serve em over watery quick cooking grits? Use corn grits (aka polenta) if you can't find real grits. Yes, there is technically a difference between (hominy) grits and corn grits, but I digress.

I like Danno's idea of grit cakes.

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