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brunch Ideas Wanted

post #1 of 23
Thread Starter 

Brunch Ideas Needed

 
  •  

When You Go out and Or host brunch What is your favorite item ? Please If possible give a recipe or avery articulate description thanks in advance

 

post #2 of 23
  • Eggs Benedict
  • Eggs Florentine with Smoked Salmon
  • Omelet Florentine
  • Bagel & Lox with diced tomato, Capers, and minced red onion
  • Corned Beef Hash
  • Insalata Caprese
  • Mimosa/Fauxmosa
  • Bloody Mary
  • Poached Salmon
  • Crab Cakes
  • Seared Tuna
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 23

I'll try to be as "articulate" as I can.  But why, will this be graded?  Can you please articulately explain what you may need this for?  We'll be more keen to share recipes that way.

 

There seems to be a new trend now in reinventing some classics.  For example, instead of making good old waffles you could make red velvet waffles or carrot cake waffles with cream cheese topping.  Instead of french toast you can make chocolate french toast.  I quite like the trend.

 

 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 23

Well personally I prefer the unch side of brunch, and so did our last event attendees so we served shaved slow roasted Italian pork (porchetta) that had serano rolled into the pork, with a light mustard bbq mayo, smoked trout cream cheese Kalafornia rolls, our seafood sausage (lobster, crab and scallops in sea bass mousse) and American Kobe stuffed small tri colored peppers with wild rice and our “heirloom yellow tomato marinara”.

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It is art to conceal art......

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"Ars Est Celare Artem"

 

It is art to conceal art......

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post #5 of 23
Thread Starter 

that sounds great! what do you stuff your seafood sausage in ? What kind od casing I mean

post #6 of 23

Use pork or sheep, 29 to 32mm or  32 to 35 rinsed well the day before stuffing after a soak in papaya or pineapple juice for 24 hours, tenderizes the casings. 

Poach for about 10 to 15 minutes in water over a low fire until thoroughly heated and water has  not passed simmering. Boil = burst especially seafood sausage. Chill. When your ready to serve heat oven to 350 degrees. Prick the top of the sausage, brush with butter. Broil until just slightly browned. I Serve with blood orange or key lime beurre blanc.

 

Cheers,

EDG

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It is art to conceal art......

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"Ars Est Celare Artem"

 

It is art to conceal art......

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post #7 of 23

 

Was gently reminded to include roasted corn creamy shrimp and grits.

 

Cheers,

EDG

"Ars Est Celare Artem"

 

It is art to conceal art......

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"Ars Est Celare Artem"

 

It is art to conceal art......

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post #8 of 23

sorry, but what is up with shrimp and grits?  i really just don't get it and i can't even imagine how it would look on a buffet.....

me, i like to see a nice side of smoked salmon with lots of sides...capers, hard boiled eggs, red onion, herb cheese, bialys ,mini bagels, nice dense black bread....

lots of fresh fruit....mango, kiwi, papaya, blackberries, blueberries, raspberries....greek yogurt....

@kk,

can you tell me the greek name and perhaps supply a recipe for honey-yogurt cake?...thanks

joey 

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #9 of 23

Hey Durangojo,

I wouldn't serve this on a buffet, it's made to order. Have to presume you don't know or have no experience working with grits. Grits=polenta, white polenta. The variety I use are coarse stone ground the dish is made with chicken stock, heavy cream, tasso, fresh roasted corn and cheese.  Has a mouth feel similar to risotto sweetness and a dash hint of smoke from the fresh corn and tasso heat from sweet hot Cajun pepper. My dish is topped with grilled spiced U10-12 shrimp and finished with chives. Bing or Google it ton of recipes.

 

Use to jokingly refer to the dish as Cajun Risotto, IMHO, and experience foodies, that like risotto, love shrimp and grits, IF it's made properly.   

 

 

 

Cheers!

 

EDG

"Ars Est Celare Artem"

 

It is art to conceal art......

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"Ars Est Celare Artem"

 

It is art to conceal art......

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post #10 of 23

yes, that would be most presumptuous of you....not once, but twice.

joey


Edited by durangojo - 4/8/12 at 12:28pm

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #11 of 23

I apologize Joey, sure didn't mean to hurt you feelings, just responded to your question

 

"what is up with shrimp and grits?  i really just don't get it and i can't even imagine how it would look on a buffet....."

 

 

Cheers!

 

EDG

"Ars Est Celare Artem"

 

It is art to conceal art......

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"Ars Est Celare Artem"

 

It is art to conceal art......

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post #12 of 23

apology accepted, but it was not my feelings that were hurt. i have been a professional chef a long time and have developed a pretty thick skin...it's being insulted that doesn't sit well with me....just so you know

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #13 of 23

I don't know what honey yogurt cake is.  Is that like a yogurt loaf made drenched in syrup?  Sorry I can't be of any help.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #14 of 23

yes it was a loaf...it had either anisette or ouzo in it and was drizzled with an infused honey...i'm remembering lemon....anyway, just curious if you knew the greek name......i am making a greek themed dinner for a vegetarian group staying at the ranch this week so wanted to include that somehow....also,it was made with olive oil...not to worry, i'll just make up a name!

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #15 of 23

Joey,

 

I believe the cake name you are looking for is "yiaourtopita" .  . The site here : http://www.attheredtable.com/2012/03/loukoumades-reimagined-part-v-of-how-to.html makes the same type I do when my sister is in from Cyprus.

 

hope this helps,

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #16 of 23

I've never heard of yiaourtopita, not saying it doesn't exist just that I've never had it.  Another possibility could be ravani?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #17 of 23

My last brunch menu for around 30 people was:

 

Leg of lamb, butterflied, rolled and retied and grilled.

Cured and smoked pork loin.

Seafood terrine.

Single malt gravlax,

Breads and pastries.

Punch.

Beef tongue and trotter terrine.

Fruit and aspic (alright think jello)

Assorte petit fours.

post #18 of 23

petals,

consider yourself kissed and thank you. it's not the cake i was thinking of as the one i had in mind had ouzo and olive oil and almonds, but i think your yiaourtopita will be a nicer dessert for the ladies.  thanks again mon amie. i look forward to making it.

joey

@kuan......single malt gravlax...interesting .....how was it?

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #19 of 23

Joey : I have no doubt it will turn out great.

 

Kuan: when I saw your list it reminded me of a couple things on my table:                       Pâté en Croûte &  Croton

 

                                                                                                          

 

 

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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #20 of 23

 

Quote:
Originally Posted by durangojo View Post

@kuan......single malt gravlax...interesting .....how was it?

 

Oh well, I just splashed a little Macallan on the side that's all.  It was good but very subtle.

post #21 of 23

The MacAllan is fine - but our family prefers other Islay malts!

post #22 of 23

Macallan is not a very good Islay whisky.  Perhaps because it's a Speyside. 

 

BDL

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What were we talking about?
 
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post #23 of 23

I KNOW that, BDL!

The meaning I intended to convey was 'The MacAllan is OK, but my family prefer other malts, specifically those from Islay, rather than those from other areas'.

 

Jings, you're turning into a right wee pedant, ur ye no'?!

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