- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Big brunch at home
Posted on 3/7/16 at 7:08 pm
Posted on 3/7/16 at 7:08 pm
I like brunch. Especially on a Sunday when trying to get back on your feet from a big weekend.
I'm planning on having a good crowd over for brunch this Sunday which should be a great time except I may still be feeling the ill effects of a long day of festivities in B.R.
Any suggestions on good items to prepare in advance or that won't have me slaving too much when I'll probably just want to sit down with a Mimosa?
Figured I can do a few batches of bacon in the oven during the week and freeze them. Can also make some batches of Belgian waffle mix and let people make their own with a bunch of toppings set out. Aside from that, I'm open for pre-prepared or not too involved suggestions.
I'm planning on having a good crowd over for brunch this Sunday which should be a great time except I may still be feeling the ill effects of a long day of festivities in B.R.
Any suggestions on good items to prepare in advance or that won't have me slaving too much when I'll probably just want to sit down with a Mimosa?
Figured I can do a few batches of bacon in the oven during the week and freeze them. Can also make some batches of Belgian waffle mix and let people make their own with a bunch of toppings set out. Aside from that, I'm open for pre-prepared or not too involved suggestions.
Posted on 3/7/16 at 7:10 pm to Tiger at Law
Everybody loves a fritatta
Posted on 3/7/16 at 7:15 pm to Tiger at Law
We do city grocery's shrimp and grits often for brunch. You can google the recipe. It's great.
Posted on 3/7/16 at 7:22 pm to Rouge
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?
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?
Posted on 3/7/16 at 7:24 pm to Tiger at Law
Biscuits from SAMs. Keep it simple stupid.
Posted on 3/7/16 at 7:29 pm to Artie Rome
quote:
Biscuits from SAMs. Keep it simple stupid.
I can go with simple! Never had their biscuits, I'd guess they are decent since you are suggesting them
Posted on 3/7/16 at 7:31 pm to Tiger at Law
They are great. Full of fat and salt. Seriously. They sell them in flats. Get some bacon or whatever you want. But I'd just do biscuits and booze.
Biscuits
Biscuits
This post was edited on 3/7/16 at 7:34 pm
Posted on 3/7/16 at 7:45 pm to Tiger at Law
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.
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.
Posted on 3/7/16 at 7:46 pm to Gris Gris
quote:
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....
That's what I am thinking
Posted on 3/7/16 at 8:05 pm to Tiger at Law
Posted on 3/7/16 at 8:12 pm to Tiger at Law
Find a good crock pot casserole- eggs, biscuits, bacon/sausage, onion, bell pepper, tomato, etc.
Posted on 3/7/16 at 8:30 pm to Gris Gris
Grits n grillades is my standard big brunch dish. The grillades are easily made ahead, and you can make a vat of grits in a crock pot overnight. Wake up the next am, stir in some cheese and black pepper, reheat the grillades, and you're golden. Do a fruit salad or fresh fruit selection to offset the richness of the main.
Posted on 3/7/16 at 8:47 pm to hungryone
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.
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.
Posted on 3/7/16 at 8:59 pm to Gris Gris
G&G sounds like a great idea also. HO, I'd love to see your recipe if it isnt top secret
Posted on 3/7/16 at 9:01 pm to Tiger at Law
quote:
Will check out the shrimp grits recipe. Never made that but it sounds good. Will it need to be made that morning?
Yes we have always made it that morning
Posted on 3/7/16 at 9:14 pm to Tiger at Law
Look in the TD recipe book in the stickied thread for the Plantation Grillades. I've made those a number of times. Very good. I use pork tenderloin quite often rather than beef. Or, I use the veal.
Otis has Hunting Camp Grillades in the book also. You'll find them under the beef and pork section.
Otis has Hunting Camp Grillades in the book also. You'll find them under the beef and pork section.
Posted on 3/7/16 at 9:33 pm to Tiger at Law
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.
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.
Posted on 3/7/16 at 9:42 pm to hungryone
I have that book, but it's still packed with a bunch of others. I need to retrieve it.
Posted on 3/7/16 at 10:05 pm to hungryone
Popular
Back to top
Follow TigerDroppings for LSU Football News