Bubba's Bar 'n' Grill

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POZOLE!

It's whutsfer breakfast...

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Homemade grits(made with 1/2 n 1/2 and water). Just your standard grits, no not in this household. So please remember should any of you who are from the southern states find it blasphemy. I added a good sharp WI cheddar, some fried sausage chunks, bits of roasted asparagus (from my patch) and seasonings( s,p, a pinch of rosemary and thyme). Followed up with sliced tomatoes on the side and a good cup of coffee.
Grits are hot! I'm seeing them on a lot of dinning menus' recently! Sounds good 2B!
I love grits! The best I've had was on some little back road in N. Carolina. So good with a bit of butter!
Had a lay over in Baltimore recently, the early flight (6am) had me thinking 'breakfast in Baltimore' which I think is a great idea for a song title...first place I see is Phillips Seafood Rest. First item on menu, crab omelette. Boom I'm in! I would post a pic but I haven't figured how to on the iPad yet.
(09-28-2014 07:48 AM)Markus Awreallyus Wrote: [ -> ]Had a lay over in Baltimore recently, the early flight (6am) had me thinking 'breakfast in Baltimore' which I think is a great idea for a song title...first place I see is Phillips Seafood Rest. First item on menu, crab omelette. Boom I'm in! I would post a pic but I haven't figured how to on the iPad yet.

Love, love, love, Blue Crab! and the "Crab Omelette at Phillips's" sounds delicious Tongue but your song title should be "CRAB OMELETTE'S IN PARADISE"
Baking has never been my strong suit, and that's putting it mildly. I once screwed up a Betty Crocker box cake for cryinoutloud. But here's something y'all can whip up with minimal skill-set(like me), and almost zero muss&fuss. This recipe hails from Mrs Felisa Johanson, a truly beautiful human being and top shelf innkeeper of the Comus House in the hills west of Paso Robles, CA. She serves this as "part" of her daily breakfast offerings. I was so taken by it that I sponged the recipe from her and now prepare it as a treat on special occasion breakfasts.

FRENCH TOAST SOUFFLE

-9 to 12 croissant(or brioche, or challah, or whatever blows your hair back)
-8 eggs
-8oz cream cheese @ room temp(none of that fat free stuff if you please)
-1C whole milk
-1/4C maple syrup
-6TBS melted butter
-1C apricot preserves(or blackberry, or strawberry, or just let your imagination go wild)
-6 deep profile ramekins

Mix eggs and set aside. Combine preserves and cream cheese and set aside. Dice croissant into cubes. Arrange 1 layer of croissant at bottom of ramekin. Place dollop of cream cheese mixture, then another croissant layer and another dollop, then one last croissant layer. Mix remaining ingredients into previosly beaten eggs and carefully pour equal amount of fluid into each ramekin. Cover and refrigerate over night. Heat oven to 350 and bake 45-50min conventional, or 30-35 convection. Serve warm...then stand back and watch your guest's/family's heads collectively explode.Smile


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Ohhh.....that looks delicious. I think when I have my crew over for a big breakfast this might have to be on the menu.
I would say the only thing to add might be about 1tsp. of vanilla extract with the cream cheese mixture, but then again I adore using vanilla in all things sweet.
Sounds good...I'll try that variation during the Holiday. See if anyone notices.Wink

Would it be better to add it to the creamcheese mixture? Or the egg mixture?
Well if it was me(and most likely what I'll do) I would add 1tsp in each of the mixtures.
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