Texas Brunch -- HELP!!!

Margaret,
As to your Tech question.The two main components to an egg is the yolk (fat/protein)
and the white(albumen/water)What happens when the eggs sit and other components are added the Albumen (water) turns to solution
and separates from the proteins in the fat(yolk)The yolk then toughens.Different types of acid react differently.The acids in onions and very strong and the enzymes react to the alkaline in the white thus separating the two. Now citrus acid reacts differently a little squeeze of lemon juice will actually help maintain a nice color and texture to your eggs,salt is also a culprit and will stiffen the mix. Try taking two eggs crack one in separate bowls and mix well, notice the color and texture, now to one bowl add some salt and mix and see what happens the color will become almost brick and a thinner consistency. And if you cook them separately and add a little salt to the unsalted eggs 1/2 way through you will also see and taste a difference the eggs that had salt added during the cooking are more tender and yellow, Because the salt did not have the chance to separate the two egg compounds they stabilized before the salt was added.
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[Wambly]

A REAL Texas breakfast is steak (T-bone) and eggs ... Texas is beef country
If you want to copy every fast food outlet in existence you can go with a breakfast burrito.

Grits are a must, as are biscuits with cream gravy. Ham would be good.
Brisket has to be done over mesquite if you are going to serve it.

One thing about chili .. to quote Frank X. Tolbert: "Those who put beans in their chili don't know beans about chili".

Every hotel brunch I have worked in Texas has been pretty standard .. bennies, omelet station, skillet potatoes ....
You could tweak the Hollandaise for the bennies by adding chipotle.

Texas IS NOT Mexico ...
As a native Texan I am tired of the stereotypical "Tex-Mex is the only food we eat" balderdash.

capechef, many thanks for the technical explanation of the protein/albumen thing. You are my hero! A great resource.

Lynne, the best grits souffle I've ever had was from a San Antonio chef. Maybe you don't find grits everywhere but they are certainly important in the Houston, Port Arthur, Galveston, Corpus Christi areas.
Grits are GREAT and americans need to start appreciating them more!!! Also cheap - which counts big time in catering. i.e. how to use cheap ingedientss to make a high return based on style.

The weathermen are predicting a terrible, snow-filled weekend for us. I'm going to make Migass and invite a few neighbors. I'll let you know how I do.

Margaret, Thank you for your vote of confidence, I thought perhaps I upset you in the Crab cake thread. I certainly respect your lineage. I am hoping that you have a very successful event in D.C.!! Looking forward to talking again
Brad
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[lynne]

Still thinking about this subject--

I agree grits are awesome -- but I have to say I have rarely found good ones in Texas. But go for it -- I'm all for converting Yankees. I just made a pot of Carolina low country cheese grits (yummm! by the way the cheese is good sharp cheddar -- not the processed stuff!)

Wambly, my 2 cents are that people are beginning to realize that Texas has more to offer than TexMex and steak but it is an easy "identifier" like crabcakes to Maryland and Gumbo to Louisiana. It happens just like all stereotypes -- all the better to be able to show people what TexMex, Texan or Southwestern cuisine can really be. Highlighting its versatility is just part of it. I like the fact that Texas embraces all of it's cultures. Bastille Day -- the French are frying up beignets and cookin' up crepes while you can get kielbasa in the stall next door and a Mexican tidbit at the next. I thought it was great when on the 4th of July news this year, they did a voice over of the celebrations and talked about everyone enjoying all-American food--the video--chalupas and tacos...not a hotdog or apple (or pecan) pie in sight!

Margaret, I was thinking (dangerous concept, I know) If you are worried about holding eggs and the separation that can occur; how about doing quiche featuring Texan or TexMex flavours? Monterey Jack, peppers, etc. Served with a side of pico de gallo. Easy to hold without the worry.

A broiled Ruby Red grapefruit is a hit even with non-grapefruit eaters.

Other Texan sweets are Texas Pecan Pralines (use as a muffin topping?), the Mexican cake Tres Leches (translated as 3 Milk Cake -- condensed, evaporated and whole milk) topped w pecans, or if you want to do icecream for breakfast--you gotta have Blue Bell icecream!

Good luck with the weather! I have to say we were out planting a second go around of pansies today (I kind of picked my first batch (120 plants) to use as plate garnishes over the last couple of months...We plan on going sailing on New Years Day (our Texas tradition)!

lynne

[This message has been edited by lynne (edited 12-29-2000).]

[This message has been edited by lynne (edited 12-29-2000).]

Oh, Lord, Lynne! Did you have to say Blue Bell ice cream? It just isn't in the stores here and what a sad thing that is! That may the best commercial ice cream in America -- Ben and Jerry don't hold a candle. The only people who praise Ben and Jerry are those who have never eaten Blue Bell. Perfect vanilla. Incredible pecan praline.

The ideas I'm getting here have been terrific. We are refining the menu and I have had the best ideas from you wonderful folks. Thank you, thank you, thank you. When we finalize it, I'll let you all know what we're doing and then after I'll let you know how it was received.

But this is still a work in progress and don't stop sending ideas. And if anyone wants to come for the Inauguration, let me know. I can get tickets to most things -- some of them even free.

[lynne]

Margaret,

I hope everything went wonderfully for you today and that you can take a deep breathe and relax!!! I thought of you today while the festivities were televised. Boy I miss the excitement and events in DC--I've been to the last several and was able to get tickets so a lot of fun!

Now, I don't know if he really knows what he was talking about, but I have a friend who says the deli across from Eastern Market carries vanilla Blue Bell icecream. (I have another friend that swears it's at Whole Foods in Towson--so if you get really desperate...

Take Care!

lynne

I am most grateful to everyone who helped with menu ideas for the brunch on Inauguation day. In the end, we were not able to do the brunch because the security along the Mall/parade route was so heavy due to the threat of demonstrations and violence. The attendees were not able to move from the site to the swearing-in and then back again. But we will do something soon and the ideas will be used.
I have used some of the ideas for my own small parties since and they were great! I had forgotten about pecan rolls and I love!!!! migas.
The new census numbers are astonishing! The growth in the Hispanic population in the US is phenominal. And to all of them I say "welcome" because we are strenghtened by their participation in our republic. And we all are reaping the benefits by the easy availability of Latin products in our markets. How lucky are we?
Oddly, the culture of Washington has not had a big fashion kick -- clothes, food, culture or otherwise -- from the new Administration. Perhaps because of the international experience of the Bush family and their ability to make people very comfortable they are now dependent on one culture. Makes life easier in some ways but harder if you depend on "themes" for menus and parties. There are however a lot of young staffers lamenting the lack of good Tex-Mex here.
Again, thanks to all of you for your help. And the great recipes. And moral support.