Texas Brunch -- HELP!!!

I do event-planning in Washington and I am working on an Inaugural Day Brunch. We can do the usual stuff -- been there, done that -- but would like to do some Texas theme food that will work on a buffet line. But remember this is brunch. And it will probably be pretty cold outside.
My friends in Austin rave about breakfast burritos, apparently scrambled eggs with onions, etc, in soft flour tortillas. I don't want to do some Yankee pale imitation. Anyone out there ever worked in Austin? Do you know how to do a great version?
Other ideas would be most welcome.
Huevos rancheros might be tough because we may not be able to cook eggs on line. Que pena! That is one of my favorite breakfasts.
Caterer is great and very willing but this has to be foolproof.
Help.

[shroomgirl]

How many are you serving?
I'm not from Texas, but will give it a shot.

How about chorizo/egg salsa burritos? Though it is reminisant of McDonalds.... and I would not necessarily combine meat in with the main entree...too many veggies out there.
Or corn muffins hollowed out with a chunky chili mixture....
Fritata with salsa and black bean relish....
this is good for a crowd.
Mexican pastries...oh I love the mex pasteries at the Embarcadaro in San Antonio.
Is it too much of a hassle or danger to do sopapillas with honey? Requires hot fat in large quantities.
Texas citrus... Grapefruits are a big deal

[shroomgirl]

Margaret Texas is big with pecans...why not pecan rolls? They go over very well....apparently bagels are ok for everyday but calories be damned when fresh hot pecan rolls show up.

[Nick.Shu]

i am a outsider, but,,,,. My suggestion ;r.e huervos rancheros is: why dont you scramble the eggs? - prep the salsa and guacomole and fry your buritos pre service. In additiona to this, why dont you do like a chilli scrambled egg mix.

If this isnt huervos rancheros, just do a sly alternative.

Cape chef, I would love nothing more but then I love cold chinese, etc., for breakfast.
The brunch will be early -- 9 or 10 am -- and the crowd is really diverse. Not something the media leads you to believe about Republicans. I want the food to be instantly understandable. The brisket is a really good idea and it will keep until after the swearing-in when guests will return to warm up and eat a bit more. I am thinking of a good chili which can be added to eggs or eaten on its own.
I absolutely agree that chili should NEVER, ever be made with ground Hamburger. Ick!
I am really grateful for your help and am delighted that someone with your years of real, honest experience is so willing to post on this site regarding all of our questions. Thank you!

[lynne]

Margaret --

Do "Migas!" Eggs with green chiles, tomato and onion and corn tortilla. Holds well and is found on brunch and breakfast tables all over Texas. Some places do it with tortilla chips, others with corn tortillas. When I get home I will look up the recipe and post for you. I think Migas would be easier to hols and more authentic than the breakfast tacos unless you get good chorizo, etc. When is the brunch?

Other items: Pumpkin, Apple or Pineapple Empanadas (the Mexican not Cuban ones). There used to be a lady at Eastern Market in DC who had good ones). Churros and Bunuelos. Lots of smoked salsas and don't forget grilled jalapenos!

[Live_to_cook]

Margaret: Lumping "the media" together as a single, monolithic group is as silly as lumping "Republicans" together as a single monolithic group. For what it's worth.

And I personally adore the combination of mild green chiles, scrambled eggs, cilantro pesto and dry jack cheese, in a flour tortilla if you can do it without the tortilla getting mushy.

[This message has been edited by Live_to_cook (edited 12-28-2000).]

Margaret, I was sending a reply before when everything went caput.
I take concasse of tomatoes,Green chilis,red onion,red bell pepper julliene,cilantro a little jalipeno,cumin,garlic saute the whole mess season with salt and pepper and a sqeeze of lime and then cool. I then scramble some eggs add the mixture and some feta and cool again. I then wrap in a soft flour tortilla and egg wash and roll in blue and yellow corm meal and masa harina and deep fry. I serve this with a tomato-black bean salsa.
Ofcourse you can go with out all the cooling and frying and just wrap the whole mess in warmed flour tortillas
cI hope you got this I just crashed again

[This message has been edited by capechef (edited 12-28-2000).]

Shroomgirl, thanks for the pecan idea. All across the South they are favorites. Nice warm bread item, slightly sweet but satisfying for those who want donuts, etc. for breakfast. Also recognizable.
Nick, the only problem I have with the adapted Huevos Rancheros is that they lose their identity. As I understand it, breakfast burritos which are a staple in Austin are scrambled eggs with "stuff" stuffed into a soft tortilla. I think we're on the same page here.
I would really love to hear from members of the forum in Austin regarding local versions of this dish.
Looking forward to your input. Thanks.

[cape chef]

How about Texas smoked and Barbecued beef brisket,sliced on the line and served with a chilpoltie/orange sauce.rolled in a soft flour tortilla. Or shredded beef Chile with toasted corn muffins flavored with sharp cheddar cheese
cc

Cape chef, thanks. I would love to eat at your place. Or come here and cook in my home.
Your wonderful concasse may be too complicated considering my audience and the kitchen.
Now -- a technical question. Eggs are hard enough to do well (I'm a real purist sometime) and even harder to hold on a steam table for a buffet. But I have noticed that sometime when things are added -- particularly onions or peppers -- the eggs "weep" and it may not be an emotional reaction. They seem to separate and as the liquid comes out, they toughen. What's the chemistry here?
Here's the plan so far:
Shroomgirl's idea for pecan rolls.
Corn bread with jalapeno
Big vat of chili -- some will eat it before going to the swearing-in and others to warm up after the inaugural parade. It's damned cold here now!
We can use the chili with eggs and tortillas as well for before -- like 9 am.
I'm thinking of good sausage to honor New Braunfels and the German settlers in Texas. Easy to hold on a line and easy to get from suppliers.
Gotta have grits. Thinking of cheese grits souffle -- and all you Yankees stop laughing. Grits are Southerm polenta -- nada mas. No grits, ain't breakfast!
Most important, you guys are wonderful and I love that your ideas keep coming. I am most grateful that you take time from your busy schedules to help out with this.

If it is a line buffet, I would set it up with a selection of fresh fruits, bagels with cream cheese and assorted muffins to start.
then I would set up my hot food
1. have a stack of warm tortillas
2. 3. 1/4 pans with peppers in one, onions in an other and salsa in the third.
3. scrambled eggs with cheese
( so that they can make their own breakfast fajitas)
4. pan frys
5 . steaks ( it wouldn't be texan with out them)
6. 3. 1/4 pans one with bacon one with sausage and the third with ham.

then on another table I would put out some pastries.

Something else that might be worthwhile (if at all possible) is finding out what the new president and vice president like to eat at brunch and then try to fit it into your menu.
Hope this helps.
Jeff

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

[Greg]

There is a difference between polenta and grits: about $5-call it polenta and you can charge more!

[lynne]

The recipe I promised for Migas:

Migas

5-6 eggs, beaten
salt and pepper
1 medium ripe tomato, diced
1/2 medium white onion, chopped
1 serrano pepper, diced
1 teaspoon fresh chopped cilantro
3 corn tortillas cut into 1-inch squares
1 cup grated Montery Jack cheese
2 tablespoons oil or butter

In a saute pan heat the oil or butter on medium high heat. When
hot, add tortilla strips and cook 2-3 minutes. Add the eggs to
the pan and scramble until fluffy and done. Stir in the onion,
serrano, tomato, and cliantro until warm, about 1 minute.Turn off
the heat and add grated cheese. Stir lightly. Top with grated cheese
to garnish.

Serve immediately, with sliced fresh fruit, black beans, and warm
tortillas.

Serves 2-3 people.


Change the tortillas to eggs and serve with soft warm tortillas and serve as breakfast tacos (much better than Penn. Ave's Burrito Brothers!) Or wrap and bake and serve as breakfast Burritos (but you really don't see a lot in the way of burritos in Texas!)

Texas has a lot of German influences -- lots of smoked sausages, kielbasa etc. A bigseller in breakfast tacos is polish and egg (scrambled egg w/kielbasa).

Chorizo and egg and chorizo and potato are other breakfast tacos.

Have plenty of good salsa (Rio Grande in Bethesda has the most Texas-authentic salsa and borracho beans in the DC area) Borracho beans are more comonly served than refrieds in Texas!

Southwestern Eggs Benedict go well.

Also Breakfast Quesadillas--

Nix the grits -- they really are not a Texas thing--they are a Southern Thing.

Lots of brunch buffets here in San Antonio have good ole Texas Barbecue brisket.

I think I said empanadas earlier, bunuellos, churros, the coloured breads --

Well- I'm headed out for a Mexican breakfast - let you know if I discover anything new and different its a highly reccomended restaurant that we haven't hit yet...

Already missing the DC inaugurations - say Hello to the craziness for me!

[Live_to_cook]

What kind of cheese goes in "authentic" cheese grits? Velveeta? Aged cheddar? Other?