gunsmoke on 4/2/2010 at 22:41
I have plenty of experience cooking under various local chefs. I can cook the hell out of dinner, but want some new ideas for breakfast recipes for the weekends. Was thinking that the cultural diversity around here made it a prime spot to ask for for some help. I have an open mind, but try to keep the seafood to a minimum, please. Thanks a bunch.
Tonamel on 4/2/2010 at 23:26
I'm a big fan of oatmeal made from steel-cut oats. Takes quite a bit longer to cook (30 min or more), but the final product is definitely superior. The oat/water ratio is 1 to 4, so if you have a quarter cup of oats, you'd use one cup of water. At its most basic, you boil the water, add the oats, then cook until it's thick.
There's variations aplenty, of course. I like cooking it with a cubed granny smith apple, and mixing some brown sugar in right before serving. You can also sub milk for part of the water, but wait to add it in until the oats have cooked in the boiling water for 20-25 min. The milk might help with flavor, but the oatmeal is plenty creamy without, so I don't usually use it.
crunchy on 4/2/2010 at 23:27
Bowl+cereal+milk
Glass+juice
Done! ;)
Sulphur on 4/2/2010 at 23:39
Are you people actually trying to say that a good breakfast needs anything more than pancakes and syrup :mad:
theBlackman on 4/2/2010 at 23:46
Yeah, like half a dozen eggs, hash browns, a slab of ham, some hot biscuits and country or Red-eye gravy along with the pancakes and a gallon of milk and a quart of coffee when done with breakfast.
SubJeff on 4/2/2010 at 23:48
Full English. Use good products.
Sorted.
LOL @ tBM
Sulphur on 4/2/2010 at 23:50
Quote Posted by theBlackman
Yeah, like half a dozen eggs, hash browns, a slab of ham, some hot biscuits and country or Red-eye gravy along with the pancakes and a gallon of milk and a quart of coffee when done with breakfast.
Pardon me while I find that industrial-grade plunger to unstopper my arteries with
Queue on 5/2/2010 at 00:02
I don't know, Sulphur. When it comes to Breakfast, I, too, have always subscribed to Hunter Thompson's philosophy:
Quote:
Breakfast is the only meal of the day that I tend to view with the same kind of traditionalized reverence that most people associate with Lunch and Dinner. I like to eat breakfast alone, and almost never before noon; anybody with a terminally jangled lifestyle needs at least one psychic anchor every twenty-four hours, and mine is breakfast. In Hong Kong, Dallas or at home — and regardless of whether or not I have been to bed — breakfast is a personal ritual that can only be properly observed alone, and in a spirit of genuine excess. The food factor should always be massive: four Bloody Marys, two grapefruits, a pot of coffee, Rangoon crepes, a half-pound of either sausage, bacon, or corned beef hash with diced chiles, a Spanish omelette or eggs Benedict, a quart of milk, a chopped lemon for random seasoning, and something like a slice of Key lime pie, two margaritas, and six lines of the best cocaine for dessert.... Right, and there should also be two or three newspapers, all mail and messages, a telephone, a notebook for planning the next twenty-four hours and at least one source of good music.... All of which should be dealt with outside, in the warmth of a hot sun, and preferably stone naked.
...especially the naked part.
Renzatic on 5/2/2010 at 00:32
This is my breakfast recipe.
-Alarm clock goes off. Hit snooze at least once.
-Finally wake up. This is usually marked by me sitting around blinking for 5 minutes. I'm at my most dangerous during this period, and will scream about the most crass obscenities you will ever hear at anyone who happens near me. At this point that I'm perfectly capable of murdering anyone who says "good morning" to me in a chipper tone. WHAT'S SO GOOD ABOUT IT HUH? ALL I KNOW IS 5 MINUTES AGO I WAS WARM AND HAPPY AND NOW I'M COLD AND ANGRY! FUCK OFF! GO TO HELL! LEMEE LONE!
-Stand up and shuffle over to the window. Scratch my ass for at least 10 minutes while staring out of said window. If anyone talks to me, I will ignore them. Most I'll do is make bleary eye contact.
-Morning cigarette and caffeine time. Don't bother me. DON'T FUCKING BOTHER ME! I HAVEN'T EVEN HAD MY FIRST CIGARETTE AND YOU'RE ALREADY BLATHERING AT ME ABOUT SOME INANE STUPID BULLSHIT! LEMEE LONE!
-Breakfast time. Usually I make elaborate plans the night before for a big breakfast. Mmm, eggs benedict, toast, waffles, bacon, pancakes. Damn, that sounds GRAND! These elaborate plans usually end up as me eating ham straight out the package and chugging milk from the jug, cuz hell if I feel like doing anything else. Anyone who talks to me at this point usually gets a grunt in response. (I also didn't make my omelette this morning).
-I start waking up properly. By this point I'm getting into my usual good mood for the day. Shame for everyone else I've ruined their day with my wake up ritual. They should've damn well known better than to get in my way.
Also
Almond Cream Cheese Stuffed French Toast
Ingredients:
3 Lb French bread (wide loaf)- Un-Sliced
4 Oz Almonds, dry-roasted - diced
8 Oz Cream cheese -- softened
1/2 C Raspberry preserves
24 Eggs
1 1/2 Qt Milk
1 T Almond extract
1 T Vanilla extract
1 T Cinnamon
Butter, maple syrup, powdered sugar
Preparation:
Cut bread into 1-inch slices and cut a pocket into each side. Combine almonds, cream cheese and preserves and stuff into bread pockets. Beat together eggs, milk and flavorings. Soak bread and saute in butter until browned on both sides. Serve 2-4 slices per person.
SlyFoxx on 5/2/2010 at 00:42
This one takes a bit of time but it's damn good..
It's a spicy bread pudding
Ingredients:
2 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/4 cup finely chopped green bell peppers
1/4 cup finely chopped red bell peppers
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons minced garlic
1 tablespoon minced fresh parsley leaves
6 ounces Canadian bacon or baked ham, trimmed and diced
6 ounces hot smoked sausage, chopped
8 large eggs
3 cups whole milk
1/2 cup heavy cream
1 1/4 teaspoons Emeril’s Original Essence or Creole Seasoning
8 cups (1-inch cubes) stale French or Italian bread, or rolls
8 ounces grated smoked Gouda cheese (about 2 cups)
1/2 cup fine dry bread crumbs
1/2 cup freshly grated Parmesan
2 tablespoons melted unsalted butter
Directions
Preheat the oven to 350 degree F. Lightly grease a 3-quart (9 by 13-inch) baking dish with 1
tablespoon of the butter and set aside.
In a medium skillet, melt 2 teaspoons of the butter over medium-high heat.
Add the onions, green and red bell peppers, 1/4 teaspoon of the salt, and 1/8 teaspoon
of the pepper and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, until
fragrant, 30 seconds. Add the parsley, stir, and remove from the heat. Let cool.
In a medium skillet, melt the remaining 1 teaspoon butter over medium-high heat.
Add the Canadian bacon and cook, stirring, for 3 minutes.
Remove with a slotted spoon and drain on paper towels.
Add the sausage to the skillet and cook, stirring, until lightly browned, 5 to 6 minutes. Drain on
paper towels and let cool.
In a large bowl, beat the eggs.
Add the milk, cream, 1 teaspoon of the Essence,
remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper
and whisk to combine. Add the bread cubes and let sit for 5 minutes.
Add the cooked Canadian bacon and sausage, the onion mixture, and the
Gouda cheese and stir to incorporate the ingredients. Pour into the prepared dish, cover
with aluminum foil, and bake until almost completely set, 50 to 55 minutes.
(Alternatively, the bread pudding can be assembled up to this point, covered,
and refrigerated 8 hours or overnight, and then baked. Let sit at room
temperature while preheating the oven, before baking. )
In a small bowl, combine the bread crumbs, Parmesan, melted butter,
and remaining 1/2 teaspoon Essence. Uncover the pudding and sprinkle
the bread crumb mixture evenly over the top. Return to the oven, increase
the heat to 375 degrees F and bake until the pudding is completely set in
the center, puffed, and golden brown on top, about 20 minutes.
Let sit for 15 minutes before serving.
